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The Off Topic Thread.


KEN 24T

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  • I <3 Floods
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  • Member For: 13y 3m 10d
  • Gender: Male
  • Location: South West QLD

Haha.. I agree fluff.. Now the QLD'rs are f*cking up..

Toffee is simple they say.. Sugar and water they say.

Then they still f*ck it up.. Idiots..

A- don't need water..

B- don't f*cking stir it!!

Edited by Slightly Depressed Panda
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  • Member For: 13y 3m
  • Gender: Male

And vinegar!!!!!!

Glad those Indians are still in the bottom! They served a plate of food that resembled my dump I did last week! Yet they have the hide to criticize "t bone" as pub food!!!

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  • Member For: 13y 3m
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No me not mad!

:) should use vinegar as it helps the process along and makes the chance of crystallizing the mix harder!

I like the father and son! Top blokes.

Edited by Kosij
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  • I <3 Floods
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  • Member For: 13y 3m 10d
  • Gender: Male
  • Location: South West QLD

I've been making croquembouche since I was 15.. Both pulled and crack toffee.. I've never used vinegar in toffee.. Rose water and acid.. Spose vinegar would be an easier to obtain substitute for the acids..

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  • Sucker
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  • Member For: 20y 6m 17d
  • Gender: Male
  • Location: Brisbane

It's for the acid to give you hard crystals, some old recipes use cream of tartar.

Determined I wasn't going to watch that sh*t after seeing the episode last week, but am intrigued again now. :dohdoh:

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  • Member For: 11y 11m 17d

anyone think that cooking first would have been a masssive advantage, where scoring was subjective, and now scores are being awarded as a "well if we got 30, that's an average of 6, so ill give them a 5" type basis?

I mean, 21 from 50 for the cooks, and the judges are handing out 8's and 9's. not quite matching up there me thinks

ps: lolz @ damn injuns giving a 1. wtf?

pps: 6'0" and 67kg, 2kg more than year 10 school, 8 years ago. boo yeah! power to weight rocks for me :) (motorcycle racing)

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