Cbdave

Gday https://www.visitbrisbane.com.au/information/articles/destinations/bribie-island?sc_lang=en-au Bribie is an hour Nth of us. So within 2 hours I can drive there, drive up the beach set up camp and have a line in and probably finished the first beer.

G’day It’s not expected to make landfall so we are pretty safe. Everyone’s hoping that it will brush past and dump some rain on us in the south east. It’s pretty dry It’s had a big effect on the swells they are huge! The surfers at Surfers paradise are loving it but you average Terry the tourist is spewing as the beaches are closed. Me I was off to Bribie Island camping in a coupla weeks but a mate who lives up there said forget it ......the erosions pretty bad. Give it a few weeks and the sand will be back.... natures good at healing itself. C

G’day NOPE shakes my day C

G’day I’m a firm believer in doing the best with what you have. Home cooking steak is one of them. It would be great to have a top bit of MSA butcher brought meat but that’s not always the case so let’s deal with a piece of supermarket vac pack. Pick the vac pack steak with the nearest use by date. Yes the oldest one, the one with the blood in the pac that has darkened up and is definitly not pink. Thats the one, definitly food safe but has had time to sit in those enzymes to soften and wet age the meat. Open the packet and that blood smell is quite strong and a bit overpowering. Cook it wet and the meats a bit stronger tasting than you would like. Pat it dry and leave it on a plate for an hour and that overpowering smell will go ....it’s a diferent steak completely. Try this, on a plate, pat the top dry and sprinkle with salt, place in the fridge uncovered. One hour take out, turn over pat that surface dry sprinkle with salt back in the fridge for an hour. This is way the surface is drawing in the salt and drying out the surface. And it’s always better left in overnight. Before you cook it, bring it up to room temp. Ow about this time your thinking this is taking a lot of time isn’t it. Well it’s as simple...as this a steak resultant steak is not always a better quality one it’s all in the time and effort they spend. Now to cook it. It’s probably best on a really hot BBQ and my personal choice is the Weber lid down BBQ mines a Weber Q gas, but whatever you use it’s gotta be hot. Cause your streaks probably a bit thinner you don’t want it to stick so brush a little oil. No brush rub it on with your fingers... works. Just don’t put the oil on you cooking pan/grate. Now the time to be disiplined.... cook a little bit shorter time than you normally would! Trust me. Have faith! Turn onto a warm plate with 1/2 teaspoon dob of butter on it. Over with aluminium foil or a upturned bowl. Leave for 10 mins! This does 2 things. 1....Yes it continues to cook. 2.... first let’s go it juices... then cause you’ve “dry brined” it draws those juices back. The bob of butter on the plate? Will mix with any remaining juices and pour over the steak... you will not need any other sauce. Enjoy!!!!

G’day NOPE starts my day ( like how it sounds like hope... yes I know ...the simple things amuse me) C

Gday i just got caught doing the phone thing close to your face then slowly taking it back. No amount of explaining helps. I think I’m going to be banned off the phone.... ?

G’day NOPE starts this day C

G’day My all time favourite sweet is a Terry’s chocolate orange, as an import you can’t always find them but Gawd they are good.... https://en.wikipedia.org/wiki/Terry's_Chocolate_Orange C

G’day NOPE starts this day C

Gday Please set a password to register. cabbage Sorry, the password must be more than 8 characters. boiledcabbage Sorry, the password must contain 1 numerical character. 1boiled cabbage Sorry, the password cannot have blank spaces 50soddenboiledcabbages Sorry, the password must contain at least one upper case character. 50SODDENboiledcabbages Sorry, the password cannot he more than one upper case character consecutively. 50SoddingBoiledCabbagesShovedUpYours,IfYouDontGive MeAccessImmediately Sorry, the password cannot contain punctuation. NowIAmGettingReallyPissedOff50SoddenBoiledCabbages ShovedUpYourAr$eIfYouDontGiveMeAccesImmediatley Sorry, that password is already in use!!!!!!

G’day NOPE starts this day C

Gday Managed to borrow a puter and edit/post a pic. looks like the forum desnt like Iphones. Any know how to change my view on the phone off computer full view on. Tried Tapatalk again now that's got worse after the 3 error message I ditched it , it ditnt feel safe.

G’day Jim 2 years.... sounds so simple, but if I remember rightly it wasn’t all plain sailing for you. You fell off the wagon and had to get back up. Well done and well deserved 2 years C

G’day I’m Chris You guessed it another Aussie. Insanity doesn’t run in my family it gallops. I broke up with Miss NicOtine 0830 sat 10 oct 2015. I celebrate the first cig I didn’t smoke rather last that I did. On a personal note I firmly believe in any relationship breakup that its good to hate. It’s good to say things that you can never take back or unsay. Yes thats right amiss nicO you never made my bum look small, that was a lie! Living next to the international date line I get to start the NOPE pledge. ( yes this is a plug). So that’s NOPE...... Not One Puff Ever. And if the “Ever” bit doesn’t fit you it can insert “Ever minute, every hour or every day, it is about you. Dont forget though, I may have a white beard but I’m not Santa.... I’m not keeping a list and checking it twice...... Use the NOPE pledge as you need. Chris

G’day Wana Great to hear from you..... and happy in your quit! C

G’day NOPE starts my day ( like how it sounds like hope... yes I know ...the simple things amuse me) C

G’day NOPE starts my day C

G’day Still smiling and holding hands GoodOnYa... C

G’day Healthier ....does that mean the home made garlic yogurt doesn’t repeat as much as the one you get at the truck at the side of the road at 2 AM. I hope so cause that stuff is really bad. Can’t be the beverages cause they are barley based and the burps taste like garlic.... lots. C

G,day Sorry for the bother but I don’t actually have a working “puter” I only use my phone. Been without one for 3 years now. Been a bit reluctant to go off site after photo shop hyjacked my pics .... Have to do a rethink might just have to use the printed word... your a champ! Chris

Gday thanks for replying. Using the paper clip is what I’ve been doing but it now gives me an error that I haven’t used the correct file. It’s a jpg same as in the past. I’ve unloaded a few pics to give me room but still the same result

G’day Now I’m stuck! Went through a deleted a few pics in an effort to make up space. Still get the error message that it’s got to be certain type. I removed a jpg and attempted to replace with another jpg....error message. what do you have to do to post a pic?

G’day sore and tired But Still Full of NOPE! C

G’day That I’d be right!..... Jo I joined the NAVY in the 1970s.... not the 1870s....

G’day Love a baked spud. And the best way to bake um is in the ashes. No peeling no aluminium foil either The outside gets hard a leathery which is what you u want to keep those insides creamy. A bit of salt is all it needs. Cause it’s not on the list my moneys on the roast. I’ve got a secrete stash of mutton fat saved from the lamb roast. You can keep your duck fat! It’s good but you can’t best a spud cooked in mutton fat.....