1.
Sausage sizzle? Wait there’s a snag or
two
‘Under
regulations introduced by the Immensely Concerned But Tiny Government of the
ACT, any organisation that holds more than five sausage sizzles a year, whether
it be a Scout group or St Vinnies or a school trying to raise money to send
students to a farnarkling competition, must now live in fear of a visit from a
squadron or two of health inspectors. The regulations require any such
community purveyor of incinerated snags to appoint one of its members a food safety
supervisor. A prospective supervisor has to undertake a special course in the
art of turning a sausage and pay $150 for the privilege, and he or she has to
be contactable, by law, if the barbecue is fired up and the feared health
inspectors drop by.’
How did I
miss this story! Does anyone out there know if this ridiculous statute remains
on the books? If Bazza O’Farrell attempts to introduce something similar in NSW
I hope we sizzle savants will take a fork to legislators who vote thusly.
My first
shot in the war is this pic attached of my indulgence at the Sydney Festival of
a Woofy’s gourmet sausage sizzle.
2.
Separating an egg yolk
You may have seen this done before but not as cutely I am
sure. I admit to not having tried it yet but am certainly going to give it a
go. Thanks to the Kelly’s for finding and sharing J
3.
Food artistry of a different kind
4.
Don’t even think of knocking Nandos
‘On day six you take one look at the menu and stab yourself
in the eye with a fork BECAUSE YOU CAN'T TAKE THE SODDING TEDIUM ANY MORE. By
day seven you would kill for some Nando's chicken.’
Dudding the Dordogne with Brit understatement.
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