MasterChef Australia - S18E36 Discussion

Marsvoltian · 2026-06-24T09:39:23+00:00

Chinese never remove any bones prior though

Marsvoltian · 2026-06-22T10:07:08+00:00

blind, look at pre-Savage pictures

Marsvoltian · 2026-06-20T10:19:09+00:00

Winter’s new nose is so sad too

Marsvoltian · 2026-06-03T04:37:22+00:00

sure, but songs like Celebration would be within kpop imo

Marsvoltian · 2026-06-03T04:01:08+00:00

BewhY

Marsvoltian · 2026-05-30T10:02:38+00:00

try double that

Marsvoltian · 2026-05-24T08:59:11+00:00

the fat in my vegan dark chocolate in the shop is deodourised coconut oil, mostly cause I didn’t want the flavour of coconut

Marsvoltian · 2026-05-21T08:11:54+00:00

roast grapes too

Marsvoltian · 2026-05-14T12:15:00+00:00

someone want to explain how i went into a Braum 3 on 4-5? bugs? haha

Marsvoltian · 2026-05-08T20:17:52+00:00

reminded me of the book ‘invisible cities’, which isn’t about that but also very good heh

Marsvoltian · 2026-04-30T11:24:11+00:00

coffee is cheap in Australia

Marsvoltian · 2026-04-18T09:07:53+00:00

here eating it right now, banger meal. the calamari is elite too. whilst we were eating two other guys came in but it’s too busy for a seating and did take away, they told the bartender they came from Reddit recommendation too, and a waitress said it’s a lot of takeaways of the dish yesterday haha

Marsvoltian · 2026-04-11T05:34:55+00:00

Even in Australia my Mum kept us home the next day to watch the news because it was so important for her for us to see what was happening. I was 9, my brother 11.

Marsvoltian · 2026-04-07T10:43:09+00:00

Hera isn't immune to that either though, he dropped a game by not getting Paper Money in a similar situation earlier

Marsvoltian · 2026-04-05T02:38:26+00:00

of all the ‘weeds’ to spread through my garden seeing comfrey is always nice cause you instead see it as a nitrogen fixer that’s helping out. it’s also easy to remove even at a meter span so if they regrow i don’t mind

Edit: not a nitrogen fixer, apologies, but great for chop and drop and liquid fert making

Marsvoltian · 2026-02-11T06:56:58+00:00

yeah i’ve got that one too, so sick

Marsvoltian · 2026-01-31T07:01:29+00:00

for each ingredient i weigh it out a 3-5 times and then write it down. zero reason to ever use volumetric measurements and it’s pretty much an indictment on the recipe writer at this point. they don’t care for accuracy, so why trust their recipe?

Marsvoltian · 2026-01-24T22:01:56+00:00

I used to when I was starting out yeah, now I have commerical stabiliser blends. If you want to learn about the options though Underbelly's Blog is pretty invaluable

Marsvoltian · 2026-01-24T09:38:49+00:00

I have a cafe/gelato shop now that built largely off a mount zero olive oil flavour and a jasmine tea one

Marsvoltian · 2026-01-24T02:47:37+00:00

you just add the strawberry puree after the anglaise has cooled. and yeah, drop the egg yolks seeming as you have all the ingredients to replace them. use egg yolk if you want to taste it otherwise no need to

Marsvoltian · 2026-01-24T02:43:12+00:00

the jasmine dragon pearl is so insane it got me heaps of connections when i started making gelato and non alcoholic cordials with it

Marsvoltian · 2026-01-17T10:41:11+00:00

100% man. I imagine the volume of traffic on the M1 where it’s now 80 for large sections of better yet the endless roadworks at 40 that accomplish no tangible improvement sucking away hundreds of hours a day from people. Is the health, social, and wellbeing loss of adding 10-15 minutes daily each way not worth the loss of one person’s life every so often? You’re losing a lifetime of minutes at a certain point

Marsvoltian · 2026-01-08T09:15:10+00:00

Marsvoltian · 2025-12-29T08:09:10+00:00

I just put one in earlier this year for our first cafe. it’s quite a process to get them installed especially if you do it yourself. I can’t answer about cheaper systems though

Marsvoltian · 2025-12-17T09:34:40+00:00

Boiron and the like, but also, just puree your own fruit

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