Vic Daniel Andrews and the Statue of Limitations

[Sttew]

Gee i must be the luckiest person around renting. I am in a 2nd rental, and both my landlords have been great.

A different times my first landlord would put a freeze on rent for a two year period i was there for 15 years, and when he did increase it was the minimum number, and never hesitated to fix things if we asked.

Current rental moved in 2021, about to have our first increase since moving in and it's 20 bucks a week, for first year did not increase the rent at all. She actually sacked the real estate she was using recently as they wanted to increase the rent by a lot more for the new lease, by sacking them she could keep the raise to absolute minimum.


i guess i'm just lucky.

There are bad landlords and good landlords. There are bad tenants and good tenants.

 

[Magnum27]

There are bad landlords and good landlords. There are bad tenants and good tenants.

Yeh we consider ourselves good tenants, so that may help us out with how we are treated as we treat the house like it's ours.

 

[geoffjennings79]

Induction cooktops are horrible. It's all surface heat. You just don't get a nice result without radiant heat. Add to that a shorter lifespan of pots and pans as any warping makes them perfectly useless on an induction top. And when the cooktop inevitably cracks you're up for thousands to replace. I've had induction for the past 3 years and i absolutely hate it. In that time we've been looking to build and haven't been able to. I'll be looking at any option that isn't induction if they don't let me have a gas stovetop if and when we can finally build.

We've had induction for 5 years. No problems, food cooked the same, no issues with any warping cookware. Even got an adapter plate for my Bialetti coffee pot. Easy to clean, immediate heat. No gas fumes, no risk of fire.
Use it every day.
Gas in the kitchen is dying a quicker death than I expected.

 

[yodellinhank]

We've had induction for 5 years. No problems, food cooked the same, no issues with any warping cookware. Even got an adapter plate for my Bialetti coffee pot. Easy to clean, immediate heat. No gas fumes, no risk of fire.
Use it every day.
Gas in the kitchen is dying a quicker death than I expected.

It doesn't cook the same. With a gas flame heat radiates up from the flame. With induction surface heat from the contacting cookware heats the surface of what contacts the cookware and heat transference is then dependant on what is in the pan/pot. It'll do some things well. Unless your idea of cooking is boiling some water, induction is far inferior.

 

[geoffjennings79]

It doesn't cook the same. With a gas flame heat radiates up from the flame. With induction surface heat from the contacting cookware heats the surface of what contacts the cookware and heat transference is then dependant on what is in the pan/pot. It'll do some things well. Unless your idea of cooking is boiling some water, induction is far inferior.

I'm quite an accomplished amateur cook FYI. And cook proteins, vegetables, pretty much anything, on our induction cooktop. So does my wife.
Various sauces, Italian deep-fried treats like crostoli, soups, pan frying, scrambled eggs, pancakes, boiling pasta, fried rice, risotto, gnocchi. Any protein - red meat, chicken, fish. No problems with any of them. I used gas for 30+ years. There is no discernible difference in any of my food preparation.
And I stick to a kettle - electric - for boiling water.

Edit: I cook my traditional Italian sauces - meat and vegetarian - in a 5 litre pot, as I used to on gas. Tastes and looks the same, same cooking time.

 

[Gralin]

It doesn't cook the same. With a gas flame heat radiates up from the flame. With induction surface heat from the contacting cookware heats the surface of what contacts the cookware and heat transference is then dependant on what is in the pan/pot. It'll do some things well. Unless your idea of cooking is boiling some water, induction is far inferior.

the radiating heat is just wasted energy

your cooking in a pot or pan happens from the heat of the pot or pan whether its gas, induction, or electric/ceramic coil

your issue is not that induction doesn't radiate heat in useless directions

shit coil or wrong size/shit pots sure

 

[Sttew]

the radiating heat is just wasted energy

your cooking in a pot or pan happens from the heat of the pot or pan whether its gas, induction, or electric/ceramic coil

your issue is not that induction doesn't radiate heat in useless directions

s**t coil or wrong size/s**t pots sure

Can we blame Dan for this?

Seriously, I live in an apartment block built in 2001. No gas whatsoever in the building (at the time I thought gas must be banned in apartment buildings, but clearly not the case). We had ceramic hotplates but switched to induction in 2020. Could not be happier

 

[Gralin]

Can we blame Dan for this?

Seriously, I live in an apartment block built in 2001. No gas whatsoever in the building (at the time I thought gas must be banned in apartment buildings, but clearly not the case). We had ceramic hotplates but switched to induction in 2020. Could not be happier

I mean someone blamed Dan for Jetstar and customs at the airport the other day so why not.

 

[faible]

It doesn't cook the same. With a gas flame heat radiates up from the flame. With induction surface heat from the contacting cookware heats the surface of what contacts the cookware and heat transference is then dependant on what is in the pan/pot. It'll do some things well. Unless your idea of cooking is boiling some water, induction is far inferior.

I'm quite an accomplished amateur cook FYI. And cook proteins, vegetables, pretty much anything, on our induction cooktop. So does my wife.
Various sauces, Italian deep-fried treats like crostoli, soups, pan frying, scrambled eggs, pancakes, boiling pasta, fried rice, risotto, gnocchi. Any protein - red meat, chicken, fish. No problems with any of them. I used gas for 30+ years. There is no discernible difference in any of my food preparation.
And I stick to a kettle - electric - for boiling water.

Edit: I cook my traditional Italian sauces - meat and vegetarian - in a 5 litre pot, as I used to on gas. Tastes and looks the same, same cooking time.

Is this a case of low quality induction cooktop / pots vs better quality cooktop / pans?

If your pots and pans are warping it suggests they're not that thick...

 

[yodellinhank]

I'm quite an accomplished amateur cook FYI. And cook proteins, vegetables, pretty much anything, on our induction cooktop. So does my wife.
Various sauces, Italian deep-fried treats like crostoli, soups, pan frying, scrambled eggs, pancakes, boiling pasta, fried rice, risotto, gnocchi. Any protein - red meat, chicken, fish. No problems with any of them. I used gas for 30+ years. There is no discernible difference in any of my food preparation.
And I stick to a kettle - electric - for boiling water.

Edit: I cook my traditional Italian sauces - meat and vegetarian - in a 5 litre pot, as I used to on gas. Tastes and looks the same, same cooking time.

the radiating heat is just wasted energy

your cooking in a pot or pan happens from the heat of the pot or pan whether its gas, induction, or electric/ceramic coil

your issue is not that induction doesn't radiate heat in useless directions

s**t coil or wrong size/s**t pots sure

Is this a case of low quality induction cooktop / pots vs better quality cooktop / pans?

If your pots and pans are warping it suggests they're not that thick...

I have trouble with the thicker pots cooking ragù. Lower setting simply doesn't heat through, and yet I need to constantly stir or the bottom sticks and burns to the pot. That's from a lack of radiant heat up the sides of the pot. My heavy griddle pan is hot in some places and not in others on the induction top. I need to add loads of oil to get decent heat transference in any pan.

You see very few chefs choose induction over a gas hob.

 

[yodellinhank]

^
And the stupid bastard of a thing is made of glass. Who on earth thought that was a good idea to put things on? Probably the guy selling the replacement top, because they won't be able to put a different unit in your benchtop for fear of silicosis.

 

[geoffjennings79]

I have trouble with the thicker pots cooking ragù. Lower setting simply doesn't heat through, and yet I need to constantly stir or the bottom sticks and burns to the pot. That's from a lack of radiant heat up the sides of the pot. My heavy griddle pan is hot in some places and not in others on the induction top. I need to add loads of oil to get decent heat transference in any pan.

You see very few chefs choose induction over a gas hob.

Norman Hermant on the ABC recently did a story on chefs moving to.induction.
Also had 2 chefs compare dishes between gas and induction. He tasted dishes cooked on both - couldn't tell the difference.

We've got a De Longhi induction cooktop btw.

The only issue I have with it is when cooking pancakes, it sometimes errors out for some reason, yet the same pan works fine for everything else. I suspect it's not happy that I'm lifting parts of the pan off to get the mixture to spread. Otherwise, good as gold.

 

[jannissary]

Norman Hermant on the ABC recently did a story on chefs moving to.induction.
Also had 2 chefs compare dishes between gas and induction. He tasted dishes cooked on both - couldn't tell the difference.

We've got a De Longhi induction cooktop btw.

The only issue I have with it is when cooking pancakes, it sometimes errors out for some reason, yet the same pan works fine for everything else. I suspect it's not happy that I'm lifting parts of the pan off to get the mixture to spread. Otherwise, good as gold.

was a pretty interesting story that, i don't see what the fuss is- though the majority of my cooking has been done on a gas stove

 

[geoffjennings79]

^
And the stupid bastard of a thing is made of glass. Who on earth thought that was a good idea to put things on? Probably the guy selling the replacement top, because they won't be able to put a different unit in your benchtop for fear of silicosis.

Yeah, I'm concerned about dropping anything on the glass top, just try to be extra careful.

But we replaced an old unit, just shopped around to find one that fitted the same opening (set of pretty standard sizes from what I could see), so no cutting of benchtop required.

 

[yodellinhank]

Norman Hermant on the ABC recently did a story on chefs moving to.induction.
Also had 2 chefs compare dishes between gas and induction. He tasted dishes cooked on both - couldn't tell the difference.

We've got a De Longhi induction cooktop btw.

The only issue I have with it is when cooking pancakes, it sometimes errors out for some reason, yet the same pan works fine for everything else. I suspect it's not happy that I'm lifting parts of the pan off to get the mixture to spread. Otherwise, good as gold.

Ours is Fisher and Paykel. That could be part of the problem. The electric oven is fisher and Paykel and pretty unimpressive, and they had to replace the fisher and paykel dishwasher as it kept faulting.

I'll have to look at those adapter plates. Would be great to be able to use the moka pot again. And the pressure cooker...

 

[hawkman]

Called in sick to make someone answer all the Commonwealth Games questions for the first day back in parliament

Remember doing that often in high school when the assignment wasn't completed

 

[11kgm]

Love that Allen was thrown under the bus whilst Dan hid at home

 

[evolved2]

Gee i must be the luckiest person around renting. I am in a 2nd rental, and both my landlords have been great.

A different times my first landlord would put a freeze on rent for a two year period i was there for 15 years, and when he did increase it was the minimum number, and never hesitated to fix things if we asked.

Current rental moved in 2021, about to have our first increase since moving in and it's 20 bucks a week, for first year did not increase the rent at all. She actually sacked the real estate she was using recently as they wanted to increase the rent by a lot more for the new lease, by sacking them she could keep the raise to absolute minimum.


i guess i'm just lucky.

I was far more interested in capital gains than rent as a landlord. I did everything possible to ensure good tenants stayed on if they paid on time, and were reasonable and trustworthy.

I suggest luck has nothing to do with your luck

 

[Crankyhawk]

Drove past works for Dans train set yesterday and apparently they are claiming it will take 600,000 car trips off the roads every day.

That’s a very interesting claim that 300,000 + people will dump their cars to go on the SRL every day…

Surely means per year, cannot see how the maths works (6 carriage train maybe 500 people if packed, peak would have services every 10 minutes, so even assuming 24 hour operation at peak rate is only 72000 people per day..

 

[Crankyhawk]

Just listened to Robert Redlich on ABC Radio. A couple of key take aways. He maintains that the IBAC legislation is equipped to deal with misconduct in public office that results in a crime, but NOT misconduct where there is a failure to follow due process, but where a crime may not have been committed. He was highly critical of the Premier's dismissal of Operation Daintree and in saying "there was no crime, so nothing to see folks". In Redlich's words, how improper influence compromised the procurement process for a $1.2m contract awarded to a union-established training group, and compromised the management of the contract was corruption at its worst in public office. And unless IBAC is properly reformed the grey corruption will continue.

Redlich was asked about direct references to Dan Andrews in the Operation Sandon report being removed between Draft and Final Report. He said his tenure as Commissioner of IBAC had ended before the final report was issued. Make of that what you want

He also mentioned an unfortunate **** up in the final report which was titled “parties with adverse findings” which was blank/ no parties when it should have read “parties with adverse findings who have made representations to IBAC” which was no parties (as in none tried to defend themselves)
It’s a pretty significant **** up as it has allowed Dan to claim “no adverse findings”

 

[Crankyhawk]

I was far more interested in capital gains than rent as a landlord. I did everything possible to ensure good tenants stayed on if they paid on time, and were reasonable and trustworthy.

I suggest luck has nothing to do with your luck

Had awesome and patient tenants but sold because I had concerns around the general apartment block

 

[evolved2]

Had awesome and patient tenants but sold because I had concerns around the general apartment block

I had a mixed bag. One tenant paid 6 months ahead and rarely asked for anything. I didn't give them a single rent increase, and we only parted ways because they left the country.

Another tenant felt victimised because they were given warning notices for failing to pay on time, and that was after being continually late for over a year.

There's been a lot of angst against landlords recently, but I feel most of it is biased and unwarranted. Why are we comfortable with share investors if property investors are bad?

 

[Pakenhamsaint]

Surely means per year, cannot see how the maths works (6 carriage train maybe 500 people if packed, peak would have services every 10 minutes, so even assuming 24 hour operation at peak rate is only 72000 people per day..

SRL themselves are only claiming 70,000 a day.

Early construction on SRL East kicks off

Construction of SRL East is underway this year, with trains running by 2035.

bigbuild.vic.gov.au

The trains themselves will be roughly the size of a 4 car train. Basing it off an X'trapolis that would be 444 crush. Given it would have less seats 500 would be closer.

 

[Sttew]

There's been a lot of angst against landlords recently, but I feel most of it is biased and unwarranted. Why are we comfortable with share investors if property investors are bad?

It’s like everything. You get some bad landlord stories and for some it’s more convenient to label all landlords as greedy land barons than to think it through. Some of the bad tenant tales I have heard would seriously make you question whether owning investment property is worth it. But not all tenants are bad.

 

[evolved2]

It’s like everything. You get some bad landlord stories and for some it’s more convenient to label all landlords as greedy land barons than to think it through. Some of the bad tenant tales I have heard would seriously make you question whether owning investment property is worth it. But not all tenants are bad.

Property is far more complex to manage and less liquid than most other asset classes, and that's before you even start to deal with the tenants (and their issues).