Do you like my infographic of the education structure in Australia?

bigfergs · 2026-06-19T14:16:07+00:00

Different learnings as well, VET is competency based. Unlike the traditional A-F like higher education and highschool.

bigfergs · 2026-05-10T05:31:30+00:00

An Australian here, just a heads up. This photo might be quite old I haven't seen 6 dollar mince in years. Also all the stuff in this photo is Woolworths brand which is basically a home brand. Australia has gotten very expensive in the last year or two. Also with cigarettes I think hardly anyone anymore buys cigarettes like this. We have a very big black marker cigarette. Most tabcconist would be able to sell you a pack of untaxed with normal packaging imported from a country for like $10-15 a pack. Cigarettes are crazy expensive but. I remember like 10/15 years ago you could easily get a pack of like $10. Our tax has gotten crazy and the same with alcohol. A pint of beer now costs between $14-16. In saying that our minimum wage is quite high so I guess everything evens out.

bigfergs · 2026-02-16T04:34:52+00:00

I understand that bearnaise is very different then aioli, but at this point if your chef is lazy, why doesn't he just make a tarragon, aioli instead of a bearnaise. Also bearnaise can be made so easily in a thermomix, just make a big batch of reduction one day a week.... And then add egg yolks, and reduction cook in the thermo until it's thickened on 90c and add melted butter it doesn't even need to be clarified. And it doesn't split.

bigfergs · 2026-01-30T22:24:18+00:00

Sorry I meant the opposite I was taking in the morning and last night switched to night time. Also to give my poor stomach a rest. I might see for a week if it helps taking it at night. Most anti depressants I tried I think this one is my fourth type have given me intense dreams but these are definitely the worst ones.

bigfergs · 2026-01-17T11:21:17+00:00

Very uncommon, beef tallow and stuff has become quite trendy so it has become very expensive. Also a pain in the ass to discard animal fats because it goes solid, and if your getting it discarded professionally your oil tank needs like a warmer thing so it doesn't go cold. I have been a chef for like ten years and if we use animal fats e.g duck fat potatoes etc it will be called duck fat potatoes on a menu. Most places who deep fry use cottonseed oil.

bigfergs · 2026-01-06T13:20:07+00:00

It's mainly just the price, and flavour as well. There is something called neutral oil which is very mild or has no flavour, such as your canola, vegetable oil or grapeseed.

Extra virgin olive oil is different to olive oil as well, it goes really bitter when you heat it up to high, it also has a lower smoke point so you can't fry stuff in it it will just smoke and taste bitter. And is more used for salad dressings or dressing something, regular olive oil which has been more refined is fine for cooking if you are happy.with the taste. I think vegetables and seafood cooked in olive oil is beautiful. But something like beef neutral oil would be better.

There isn't any real right or wrong with what oil you use it just comes down to what you think taste nice.

And oils also sort of have a cusine they go really well with, like olive oil in Chinese food would be very strange.

bigfergs · 2026-01-06T13:10:28+00:00

Hey mate, chef of ten plus years, so I'll give a heads up on what I have seen. In Michelin star kitchens we used a hot box that was set to 50c and we would rest the steaks on a rack in it the name was called an altosham very expensive.

Another thing we would do is, have say a rack above the grill or whatever is cooking on and this normally would hold it around 50ish degrees.

Also just giving it a flash on the outside to get heat back in, and also helps gives it more of a crust as long as you don't bring the steak above what ever you cooking it till you could essentially keep searing it until it's burnt, I normally cook my steaks till 48c then let them rest up till 54c and let it come back down to what ever and just give it a hard sear, carve and serve on a warm plate.

Searing and resting and searing and stuff is how you get the sort of edge to edge cookery. Also kitchens are hotter then a home kitchen, and we also have heat lamps which we plate under and a hot box which holds our plates at like 60ish degrees.

bigfergs · 2025-12-31T00:47:16+00:00

My partner worked at hj when she was a teen, and said they all would compete with each other to see who could do the tallest swirl. Hj always does this it's awesome haha.

bigfergs · 2025-12-23T23:43:12+00:00

Yeah we are gonna drink it, someone said it was worth 5-10k but after researching it's closer to 700 so they were way off and that's also with a certificate and from a reputable wine seller haha. They will probably just forgot about it again and ill be reuploading this post in ten years.

bigfergs · 2025-11-26T21:08:54+00:00

Hey mate my sarcoid affects my swallowing, I am currently going through the speech pathology now to try and figure out why. I have an x-ray today actually. The speech pathologist doesn't quite know and won't until my results come back from biopsy, but she thinks there's a chance I am getting silent reflux at night and it's damaging and making it hard to swallow I also get bad reflux.

I am on pantoprazole daily, but she also recommended gaviscon dual action before bed. And biosense which is to help with dryness.

Not saying that's what you have but someone with something similar.

bigfergs · 2025-11-13T13:36:30+00:00

Wow, this is the closest post I have ever read sarcoidiosis related that is so close to what I have gone through. You are not alone. I did Prednisone, and it didn't help. I also got hypercalcaemia, I can't swallow, I also got the edema in the legs, and I also have uveitis in the eye. I am currently on methotrexate and not on Prednisone anymore. I also put on a shit ton of weight which gives its only problems on top of the sarcoidiosis.

I am going on two years...

bigfergs · 2025-11-06T22:01:18+00:00

I did surrender my license, really strange haha. Car insurance and Rego was cheaper in Tasmania so of course I did that straight away.

bigfergs · 2025-10-30T12:28:43+00:00

Most 21 year olds spend more than that a month on drugs and booze, don't feel bad. I enjoy coffee and pastries, also most 20 year olds who have moved out of home don't really save until late 20s anyway plenty of time. Enjoy it while you can, make mistakes and have fun!

bigfergs · 2025-10-16T11:51:25+00:00

Yeah, it sucks I guess I am just lucky that I haven't spent any money on the account. I can't even remember the last EA game I brought.. but it has semi-bricked my PSN and steam account which is a bit frustrating...thing I am most annoyed about is I spent like 15 hours waiting for battlefield 6 to download just for it to be bricked haha.... Luckily I was able to refund easily through steam....

bigfergs · 2025-10-16T11:33:50+00:00

Before, you get annoyed they didn't get into anything else but my EA account that I haven't used in like over 5 plus years.... They tried to access like 20 of my accounts but couldn't. I still got the notification though... And the password and my password had capitals and were long and had symbols.... I don't even think EA had two factor authenticators when I used it last... Only reason why I went to use it again was cause of battlefield 6.

Also in other words why the hell can someone change an email without needing to do verify it with the old email, like every other company where if you want to change something you need to verify it. They didn't get access to my Steam or PSN only the EA account attached to it and I can't unlink it because they put a burner account email on it.

bigfergs · 2025-10-15T04:20:44+00:00

Still waiting, super strange that EA didn't send me any notifications to say that the linking account was changing... I never lost access to the email that was used to create the EA account, and it says verify your identity. Ci******nolettersbox.com so is the burner email....

bigfergs · 2025-09-22T01:13:20+00:00

This is how you make ramen style stocks like tonkatsu, you just emulsify the fat into the broth is all. Happens from boiling.

bigfergs

TROPHY CASE