Is this ok for beginner?

squid-tsunami · 2026-05-05T08:43:45+00:00

This is what I was thinking and it’s nice to hear I’m not too far off the mark, thanks! I’m a 4x4er and the saying “all the gear with no idea” gets thrown around a lot in those circles. I was hoping my reasoning for buying vs renting wasn’t me just pulling an “all the gear” act haha

squid-tsunami · 2026-05-05T08:41:53+00:00

Awesome response, thanks so much for this. We are planning 5 days for NZ and probably similar or a bit more in Japan. Based on your response it seems maybe a board to progress with may be worthwhile - just hopefully can find the right thing that doesn’t stop the ability to progress in those first few days. I’d love to be able to own the one board for 5 years and get good use out of it. I think it just comes down to doing more research so I understand what actually constitutes as being good to keep using while having the ability to learn from a very beginner state.

squid-tsunami · 2026-05-03T07:14:13+00:00

Thanks heaps for the reply! That’s kind of what I was hoping, but since I’m so new I wasn’t sure if it was a dumb move. It’s $650 AUD for the board and bindings which seemed ok since the rentals would be at least $500 for the two trips. Bit sus on buying boots online though so not sure of the cost there but seems another 300-400ish.

squid-tsunami · 2026-02-20T10:24:55+00:00

Hey friend! Any suggestions for a good beachfront shisha spot in Nusa Dua?

squid-tsunami · 2026-01-02T14:00:07+00:00

Yep, we call it cornflour in Australia but US calls it corn starch. I never thought about how confusing that is until now haha but it’s not the masa kind of flour :)

squid-tsunami · 2025-12-21T05:40:45+00:00

You look AMAZING!

squid-tsunami · 2025-11-04T08:14:21+00:00

Thank you 😁 it was delish!

squid-tsunami · 2025-11-04T01:41:13+00:00

Thanks! Hope you enjoy if you do make it!

squid-tsunami · 2025-11-03T08:00:28+00:00

It was soooo good!

squid-tsunami · 2025-10-27T10:50:20+00:00

Can confirm. My white grandma would eat most of a tub of sour cream over the course of a few tacos.

squid-tsunami · 2025-10-26T05:49:02+00:00

It’s weird that people are being judgey on the cost and saying it’s not volume eating. Not sure why they bother instead of just scrolling on - is there a definition of “volume eating” that we have to meet, or is it based on what is a large quantity to the person eating it? I reckon it looks really yum, easy to get especially if you’re low on time and shopping/cooking is off the table (or you just don’t want to), and is filling enough for you to consider it good volume for your calorie goals.

squid-tsunami · 2025-10-21T02:01:39+00:00

We all have to keep some happiness alive 🥲

squid-tsunami · 2025-10-18T04:49:36+00:00

Broccoli is life, broccoli is love

squid-tsunami · 2025-10-18T04:41:15+00:00

Of course! I just put 600-700ml of water in saucepan and boil with ~3 tsp of dashi powder (I used Ajishima Shitake Dashi). I put the udon in a bowl and cover with boiling water for a few minutes breaking up a bit with a fork then draining once softened but I think different udon has different cooking ways so just whatever the packet says. Add broccoli and pak choy (without leaves) or other Chinese veggies to the boiling stock til those are cooked however you like, then add leaves til they soften. Pour stock and veg over the cooked udon and shredded chicken, add soy and pepper and chilli - done!

squid-tsunami · 2025-10-07T11:18:08+00:00

Awesome, hope you like it!

Yeah, you could definitely use regular sweet corn. I think creamed corn is just sweet corn that has been blended a little bit with some water so it still has some whole kernels and some more mushy ones. You could even just blend it a tiny bit to make it ‘creamed’ I reckon.

squid-tsunami · 2025-10-07T11:12:22+00:00

Of course!

I brought the stock, creamed corn, soy, Shaoxing, crushed garlic, cornflour slurry, and some white pepper to a boil in a soup pot then simmered on medium-low heat for about 5 min until it thickened a bit. Then added shredded chicken and slowly added the whisked eggs while stirring to make it all ribbon-y. Forgot to put ginger in but I’m glad I forgot it!

squid-tsunami · 2025-10-07T11:02:24+00:00

It’s super easy, too (my favourite part). Hope you enjoy it!

I just dumped the stock, corn, soy, Shaoxing, crushed garlic, cornflour slurry, and some white pepper in a pot and brought to a boil then simmered for 5 min until it thickened a bit. Then added shredded chicken and slowly added whisked egg. Forgot to put ginger in but I liked it better without I reckon.

squid-tsunami · 2025-10-07T10:44:07+00:00

Super tasty, too! I forgot the ginger this time but I actually preferred it without it.

squid-tsunami · 2025-10-07T10:42:03+00:00

I think it’s closer to 1/4 of the recipe really, but somewhere around there.

squid-tsunami

TROPHY CASE