Yayyy! Congrats!

Forgot to mention - the absolute best mince is kangaroo. Way back when this was super cheap but now is costly as venison (which also works well but I’m not wasting venison on the dog). Also you may get a crispy frill of melted peanut butter around each bikkie when baking - just snap this off and give to the dog as a special treat. There’s nothing in this recipie that’s harmful to humans so if the kids get into them that’s no cause for worry.

500g lean mince (lamb or chicken works well-beef/pork can be a bit too fatty and go rancid), 300g rolled oats or oatmeal, 1 375g jar peanut butter, 1 tablespoon salt and 1 tablespoon kelp powder (optional). Mix well, and chill in the fridge for 1 hour. Dough will become quite squishy then firm up as it chills. If its too squishy after chilling, mix in more oats. Form into thumblike logs or roll out to 1/2 cm thick and cut bikkie shapes of your choice. Gingerbread men work well, but any shape that’s not too pointy will do. I used to make deep indents to make it easier to break into pieces. Bake at about 150 degrees C on a parchment lined tray for about 1 hour until thoroughly dried out and crunchy. Might take longer depending on how mushy the mince is, and logs take a bit longer. Logs should snap when bent not go bendy. Store in an airtight tin out of the fridge for up to 2 weeks if kept dry and cool. This mixture makes a couple of dozen bikkies or a dozen or so logs. Can be re-baked in a low oven if they go limp with storage.

The modern equivalent of a clipboard and pencil behind your ear. Instant access to everywhere. Like driving a Rolls Royce - you can park it anywhere.

Leave the seeds in then.

Have occasionally fluked a good batch at home - mostly using Diana Chan frozen ones. I think the secret is to hover over them and keep flipping until the right colour, then add not very much water to steam them at the end. Would be grateful for tips from experts though.

Digging through the freezer for dinner tonight, I discovered a packet of Mr Chen’s Beef Teriyaki dumplings. In the spirit of science, I followed the packet directions to cook them for dinner. Verdict : don’t bother. Meh at best, though freezing probably did not improve them.

My thoughts entirely!

The timetable is FINE. Timed to the minute. The problem is all those pesky travellers who keep delaying trams by getting on and off which stops the driver keeping to the schedule.

quiz

20/50 hard one today.

Thanks chef.

Banh mi and a large cup of delicious tea please chef. Such a glorious day - perfect autumn.

That actually listens. Its (almost) opposite end of the year to Melbourne Cup Day, when horses work harder than usual. So it all balances out. I like this theory.

Nah, its “equi+nox” = nuts that split in half. Or possibly serves of poison (like in noxious).

Who needs parsley when other recreational vegetables look just the same and taste better?

Getting proper rain here now in Thornbury.

True. But you really have to be careful to balance out the salt in vegemite. Worcestershire sauce has spice & umami but a whole lot less salt so I find it easier to use, especially by the splosh measurement. One of my faves is to dribble it on hot buttered brussels sprouts.

Worcestershire sauce is a hidden gem and should be more widely used imo.

Had to open all of them, hoping to find 2 good ones. I’ve already sent an extremely polite and extremely sarky email to them. With photos. Especially of the one with black hairy streaks all through it.

These were from colesworth - I usually go to Piedmontes but my way home went past the local colesworth. I won’t be buying from there again anytime soon.