Universal Love Random Chat II – brought to you by Harvest Snaps

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Hey Toump, I found a name for your next dog.
Haha yeah I think the toddler is gonna get naming rights. He's really good with names actually. Today he wanted to called a toy of his "pum pum johnson", johnson is a character from a book, "pum pum" is Jamaican slang for vagina. Learned that one from a Lee Perry record I was playing a lot.
 

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So over here apparently you can enter powerlifting competitions as your choice of gender all you have to do is nominate. A transgender athlete had broken 7-8 of national records for women so to prove a point the male Canadian power lifting coach signed up for the female bench press, casually smashed the record by 45kg and walked off the stage and now the trans athlete is outraged at the unfairness. What a world
 
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So over here apparently you can enter powerlifting competitions as your choice of gender all you have to do is nominate. A transgender athlete had broken 7-8 of national records for women so to prove a point the male Canadian power lifting coach signed up for the female bench press, casually smashed the record by 45kg and walked off the stage and now the trans athlete is outraged at the unfairness. What a world
 
Does anyone want to know what I'm having for dinner tonight? No? Okay I'll tell you.

I'm making home-made hamburgers. One of my favourite meals.

I make the burger patties from scratch so I got the butcher to specially do me some course ground beef and a bit of ground pork fat. I'm cooking a marrow bone in the oven at the moment - it is better for sealing the patty then egg and way better then messing around adding bread crumbs. I'll just season the burgers with salt and pepper. If the beef is good I don't think you need hamburger seasoning.

I'm going to the market now to get some streaky bacon, gruyere cheese (or emmental, doesn't matter) and some crunchy lettuce like baby cos hearts. I've got a nice truss tomato here that has been sitting around for a couple of days so is nice and ripe. That should do me. I'm after an old-school milk bar type burger so I'm not messing around with brie and kimchi or whatever.

Under no circumstances am I buying Brioche buns. They are too sweet for me, and basically disintegrate on contact with meat juices. I actually prefer your regular hamburger bun from woolies, or one of those chain bakers like bakers delight. A light grill on the BBQ while the patties are resting and this is my idea of the perfect hamburger bun. They do beaut hamburger buns at Denches bakery in Fitzroy North, but they are more the posh, sourdough with a crunchy outside type. I would consider using them for a weird burger like portobello mushroom, camembert and chipotle mayo or something. I don't rate them for a beef burger. Also the crunchy bits on the top can harpoon the top of your mouth. Nearly as uncomfortable as trying to eat a Toblerone.

I'm a regular tomato sauce person for your homemade burger. My favourite brand is rosella because it has a nice picture of an eastern rosella on the label, but I generally get Heinz because it has those upside-down bottles that are easier to use and don't form an ancient black crust around the rim. I will sometimes add some regular American-style mustard to the burger. I'll wait and assess my mood closer to the time.
 
Does anyone want to know what I'm having for dinner tonight? No? Okay I'll tell you.

I'm making home-made hamburgers. One of my favourite meals.

I make the burger patties from scratch so I got the butcher to specially do me some course ground beef and a bit of ground pork fat. I'm cooking a marrow bone in the oven at the moment - it is better for sealing the patty then egg and way better then messing around adding bread crumbs. I'll just season the burgers with salt and pepper. If the beef is good I don't think you need hamburger seasoning.

I'm going to the market now to get some streaky bacon, gruyere cheese (or emmental, doesn't matter) and some crunchy lettuce like baby cos hearts. I've got a nice truss tomato here that has been sitting around for a couple of days so is nice and ripe. That should do me. I'm after an old-school milk bar type burger so I'm not messing around with brie and kimchi or whatever.

Under no circumstances am I buying Brioche buns. They are too sweet for me, and basically disintegrate on contact with meat juices. I actually prefer your regular hamburger bun from woolies, or one of those chain bakers like bakers delight. A light grill on the BBQ while the patties are resting and this is my idea of the perfect hamburger bun. They do beaut hamburger buns at Denches bakery in Fitzroy North, but they are more the posh, sourdough with a crunchy outside type. I would consider using them for a weird burger like portobello mushroom, camembert and chipotle mayo or something. I don't rate them for a beef burger. Also the crunchy bits on the top can harpoon the top of your mouth. Nearly as uncomfortable as trying to eat a Toblerone.

I'm a regular tomato sauce person for your homemade burger. My favourite brand is rosella because it has a nice picture of an eastern rosella on the label, but I generally get Heinz because it has those upside-down bottles that are easier to use and don't form an ancient black crust around the rim. I will sometimes add some regular American-style mustard to the burger. I'll wait and assess my mood closer to the time.
 

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Does anyone want to know what I'm having for dinner tonight? No? Okay I'll tell you.

I'm making home-made hamburgers. One of my favourite meals.

I make the burger patties from scratch so I got the butcher to specially do me some course ground beef and a bit of ground pork fat. I'm cooking a marrow bone in the oven at the moment - it is better for sealing the patty then egg and way better then messing around adding bread crumbs. I'll just season the burgers with salt and pepper. If the beef is good I don't think you need hamburger seasoning.

I'm going to the market now to get some streaky bacon, gruyere cheese (or emmental, doesn't matter) and some crunchy lettuce like baby cos hearts. I've got a nice truss tomato here that has been sitting around for a couple of days so is nice and ripe. That should do me. I'm after an old-school milk bar type burger so I'm not messing around with brie and kimchi or whatever.

Under no circumstances am I buying Brioche buns. They are too sweet for me, and basically disintegrate on contact with meat juices. I actually prefer your regular hamburger bun from woolies, or one of those chain bakers like bakers delight. A light grill on the BBQ while the patties are resting and this is my idea of the perfect hamburger bun. They do beaut hamburger buns at Denches bakery in Fitzroy North, but they are more the posh, sourdough with a crunchy outside type. I would consider using them for a weird burger like portobello mushroom, camembert and chipotle mayo or something. I don't rate them for a beef burger. Also the crunchy bits on the top can harpoon the top of your mouth. Nearly as uncomfortable as trying to eat a Toblerone.

I'm a regular tomato sauce person for your homemade burger. My favourite brand is rosella because it has a nice picture of an eastern rosella on the label, but I generally get Heinz because it has those upside-down bottles that are easier to use and don't form an ancient black crust around the rim. I will sometimes add some regular American-style mustard to the burger. I'll wait and assess my mood closer to the time.
I too hate brioche buns.
 

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