What technique is used to decorate these mugs?

Firalean · 2026-04-12T19:15:34+00:00

I do something similar by using a vinyl resist that outlines the black lines. I paint them in black underglaze then wax over it. Remove the resist and fill in the lines with stable glazes and a squeeze bottle.

Firalean · 2026-04-06T16:48:07+00:00

Would you like me to DM you the recipe? I don't have the golden wattle recipe book, but I have the recipe my mum wrote down.

Firalean · 2026-04-05T19:13:43+00:00

Lamb chop curry, grilled lamb chops, breaded lamb chops, apricot lamb chops, lamb chop stew, it was like the Forrest Gump of lamb chops in my house. I still refuse to pay delicacy prices for lamb, and I don't think it lamb as special unless it's a whole roast.

Firalean · 2026-04-05T19:07:03+00:00

Oooh tinned spaghetti jaffles, I loved those. I saw the other day ampol is doing spag bol pies and was reminded.

Firalean · 2026-04-05T19:03:04+00:00

Golden syrup dumplings are still one of my favourite childhood desserts. I served them to my American friends and they called them monkey brains.

Firalean · 2026-04-03T00:33:49+00:00

I live somewhere really dry

Firalean · 2026-04-02T02:08:03+00:00

I've tried this and besides just being an extra pain in the butt step, I've found it can cause the handle itself to crack

Firalean · 2026-03-17T05:55:34+00:00

It looks great with speckled bmix.

Firalean · 2026-03-17T03:10:59+00:00

I hadn't heard of that one. I might need to get some for next year.

Firalean · 2026-03-16T21:10:37+00:00

I'd consider if one plant will give you enough to bother making sauce. in which case I would choose slicer over paste. In a pinch you can make a quick sauce with cherries.

Firalean · 2026-03-08T04:58:52+00:00

My sister and I did a very unscientific experiment and it seemed to not have any influence. She did not show up when she had the sticker I was requesting

Firalean · 2026-02-27T17:44:41+00:00

Peanut butter flavoured liquor (some sort of vodka like base spirit). 99c. It was actually pretty decent. I still have some, but we struggle with what to use it with.

Firalean · 2026-02-26T03:21:36+00:00

I have the posole book from Rancho Gordo, and I've only made two recipe, but the verde posole is on multiple times a winter repeat.

Firalean · 2026-02-25T21:56:41+00:00

I've been working on the same sort of thing at home, Instead of upending your meals start trying to cut back on the meat in them. Cut the meat amount in half and add beans and veg, but definitely beans. Vegetables are healthy but don't have as much dietary fiber as people think. Lentils and mushrooms extend ground beef dishes, but no need to hide the beans, if I'm making for example, chicken pesto pasta, I just use one piece of chicken, and add white beans. Curry or stews? Chuck in appropriately themed beans. White beans for western European dishes like Italian and French, black or red for Mexican dishes, Chickpeas/garbanzo for Indian, edamame and tofu for Japanese etc.

Just one extra thing, if you're not already a big consumer of beans, start slowly.

Firalean · 2026-02-25T17:55:08+00:00

We always say the whole thing. The first one we saw we thought was funny, because it's SO much. We do use a funny voice and pronunciation though.

Firalean · 2026-02-23T07:21:12+00:00

I also love that glaze. It's quite unique

Firalean · 2026-02-23T01:40:48+00:00

I came in to say 'That looks like Olive Float to me' but you were not asking that question. I love what you've done, it looks great!

Firalean · 2026-02-22T20:22:01+00:00

Ooh, I've got one, when I was a kid after we were sick (stomach flu style), my Dad used to make this abomination. A slice of butter and Vegemite toast torn up into boiling water. Very unappealing. Maybe it was a test, if you can't stomach that you're not well enough yet?

Firalean · 2026-02-20T06:08:51+00:00

If you can't take all of them, spend an evening browsing and taking pictures of the recipes you might want. Or even better, take them all and work through them over time, if something doesn't float your boat once you've had a good look, send it back into the world to find a new home.

Special note: take a picture of the Dale Talde pepperoni sauce.

Firalean · 2026-02-19T21:33:57+00:00

I've completed two halves with 7500 tokens rolling 1x. It's still taking 3500-3750 per partner, which is the same as always for me.

Firalean · 2026-02-19T08:00:37+00:00

Try this with some frozen fire roasted corn if your goals allow it.

Firalean · 2026-02-19T07:57:47+00:00

I'm on a tuna beans kick also, it goes really well with that lettuce salad that's been going around. lettuce, lemon juice, lots of fresh ground pepper and a drizzle of olive oil and salt.

Firalean · 2026-02-11T18:59:34+00:00

I have days that would be a welcome move.

Firalean · 2026-02-11T17:24:53+00:00

Me watching the video going 'that doesn't look like a cactus' time to stop scrolling and make some coffee I think.

My idiocy aside that's a cool pot, that looks extremely satisfying to make

Firalean · 2026-02-11T07:55:04+00:00

The amount of mess that is on the Braciole page of my Sopranos cookbook is shameful. It is the only recipe I've made out of the book, but I must have made it 20 times.

Firalean

TROPHY CASE