ajfclark

I've used Shipito for ebay stuff and I'm pretty sure it worked out more expensive. That may just be the stuff I was ordering was heavy though. In terms of service it works well. Just make sure everything arrives at the warehouse about the same time so you don't have to pay for holding crap there too long.

If it ends up not fitting you can always take the head off. It's just a bit of a pain.

Fits in the back of a 2015 Rav4.

Al Brown calls it "To chew or not to chew". Meat that you think of as chewy is usually a prime candidate for slow cooking. Shoulder, hocks, shanks, ribs, etc. Bits that make nice 3 minute a side steaks... the fillets, rumps, backstraps, etc don't take to slow cooking as well. Chuck steak on the other hand makes for great slow cooking. I'd just look at the cut diagrams and go from there. Someone else already did the hard work: Neck and shoulder would be my picks for slow roasted venison. I'd save your backstrap for tartare or something.

I've discovered that Horsham Lanes and Games has a couple of pinballs. I will investigate further.

Yeah, slow cooked meat needs fat and connective tissue in it otherwise it turns out horrid. The first time I cooked puerco pibil I followed a USA recipe that said "5 lbs of Pork Butt". I used rump. It was disgusting. Dry and tough. I later found out in the USA pork butt refers to the barrels (butts) that the pork shoulder was packed into. Same recipe with pork shoulder is delicious and moist.

I'm amazed they managed to fit a special spicy boi in so many of the treat bags.

You haven't had the right salad. My local butcher:

3 recipes to hand: Seared venison backstrap with cranberry relish and smoked mushroom and pumpkin salad Venison Osso buco with buttered swede Venison tartare Want one of those?

Like this? (not vegan friendly): https://www.instagram.com/p/CfhwEOIhmJ3/ Turned into this: https://www.instagram.com/p/CfmiRxhhEwr/ Lamb tagine: https://www.instagram.com/p/CYLtd-Up0mW/ Oh man, this roast chook with potatoss? https://www.instagram.com/p/ByAL75eDBOQ/ Duck fat and garlic with rosemary, thyme, roast that off for a bit to make a confit, parboil the potatoes, toss with semolina, toss with the confit... *chef kiss* Recipe:https://www.theguardian.com/lifeandstyle/2017/may/27/potato-recipes-harissa-roast-salt-cod-fishcakes-new-spring-onion-peas-yotam-ottolenghi These ribs with cornbread etc were pretty amazing too: https://www.instagram.com/p/BYQKyyRn4Z4/ These hickory smoked beef ribs were good too: https://www.instagram.com/p/BObQiCmg5Ap/ Sometimes even a toasted cheese sandwich gets fancy... This one has a crown: https://www.instagram.com/p/40fJtbHNkn/

https://www.penguin.com.au/books/east-9780241387566 I'm not vego or vegan, but this book has helped open my eyes to some of what's possible without using animals. Some of these might not be vegan, but they're at least vego: https://www.instagram.com/p/CXifEbKJmJx/ https://www.instagram.com/p/CXqOrJtpIeA/ https://www.instagram.com/p/CXDk26kljdl/ https://www.instagram.com/p/CTJtzH5puop/ https://www.instagram.com/p/CR8eR1tp8cg/ https://www.instagram.com/p/CRD_CC-DeI0/ https://www.instagram.com/p/CN4i6GUDHBg/ You get the idea. Also recommend Ottolenghi's stuff. Not all vego, but Plenty is and there's usually a bunch of vego recipes in his books. This is probably one of the best broccoli dishes I've ever had: https://www.kitchenmess.com/2015/05/14/ottolenghis-chargrilled-broccoli-with-fried-chilli-and-garlic/ Even Jamie Olivers Veg isn't too bad, especially as it's written from the perspective of someone that doesn't usually cook veg learning to.

I'll dig them out and PM you.

Last Saturday of the month they run a freeplay day for $25, then a comp for $5 from 6pm or so.

Nhill might be the closest (public) option... I've not heard of much in Portland, Hamilton or in between.

No, Bowden, Escher and a few others didn't come down. The player list is a bit shorter than for some of the other events if you look at the full standings: https://matchplay.events/live/qrqb7/standings