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The 2014/15 Off Season Thread

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eels81236

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Stand down people. Stop looking.

It's been bugging me for ages as to where I know the presenter of Time Team from. If I'm not mistaken it's Baldrick.
 
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19,394
Stand down people. Stop looking.

It's been bugging me for ages as to where I know the presenter of Time Team from. If I'm not mistaken it's Baldrick.

Of course it is.....

What is less well known is that the fat bloke who likes diggin holes is Mick Hucknall after letting himself go a bit
 

Gronk

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Today is the 100 year anniversary of the Great War.

I thought I would share a story of my Great Uncle who left the small NSW country town of Carcoar at age 21 with his his older brother.. He died 1 year later in Belgium.

Walter Godfrey ####### enlisted in Carcoar, New South Wales with the 25th Reinforcements, 13th Battalion AIF on the 13th of March 1917. Walter left Sydney on board HMAT A74 "Marathon" on the 10th of May 1917. He was later transferred to C Company 34th Battalion. Walter was Killed in Action in Belgium on the 5th of March 1918 and is commemorated in perpetuity by the Commonwealth War Graves Commission at the Menin Gate Memorial Ypres.

13th May 1918 Informant; Private: 7488 William Harold HAMILTON Private:7533 Walter Godfrey ####### was in C Company. We went over with a raiding party to "Fritz" line at WARNETON on March 4th. He was badly wounded in Fritz line, and had to be left there. They tried to get him away, but it was impossible. Therefore, if he is still alive, he is a prisoner. I was told the above the above by one of the raiding party with him, and I know the above information to be correct. London, England. Note: No Trace as Prisoner of War to date 9-5-1918.

16th May 1918 Informant;Private: 1635 John Clarence METCALFE D Company, No: 16 Platoon 34th Battalion. Private: 7533 Walter Godfrey ####### was in D Company; 16th Platoon. I saw him lying on a stretcher at the ditch on March 5th at WARNETON, he was wounded all over; he could not speak or open his eyes. This was after the raid and we were waiting for the counter attack. ####### was a nuggety chap, about 5 feet 9, dark rather rough, he was a late reinforcement. Hospital Ship "Guilford Castle".

25th October 1918 Informant; Private: 7486 Thomas Clive HOBBINS. A Company; No: 3 Platoon. I knew Private: 7533 Walter Godfrey ####### 34th Battalion, he was in a raiding school at Bulford Camp near NEUVE EGLISE with me in February 1918. He had a brother in the same Battalion. Private: 7528 Frederick Ernest #######.

Private: 7542 Arthur James WILLARD A Company, 34th Battalion, told me that he saw ####### wounded at WARNETON on March 4th 1918, he could not walk and would be left behind as we retired from the ground. WILLARD is, I think, with his unit. Australian Camp, ROUELLES.
 
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Does anyone here know the secret to making fried rice like you get in a Chinese restaurant? Tried several different recipes. Light soy sauce. Dark soy sauce. Sesame oil. Oyster sauce. Pretty good results really, but not the same. Definitely something missing. Or does my local use MSG on the sly?
 

Gronk

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77,876
Does anyone here know the secret to making fried rice like you get in a Chinese restaurant? Tried several different recipes. Light soy sauce. Dark soy sauce. Sesame oil. Oyster sauce. Pretty good results really, but not the same. Definitely something missing. Or does my local use MSG on the sly?

Rinse your rice until the water runs clear. Spread out cooked rice on flat tray and leave it in the fridge for a few hours, this dries it out and makes sure the grains separate.

Hot wok and add ginger & garlic to above and I reckon you've moved closer to Mr Pang's from the local wok shop..
 
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Rinse your rice until the water runs clear. Spread out cooked rice on flat tray and leave it in the fridge for a few hours, this dries it out and makes sure the grains separate.

Hot wok and add ginger & garlic to above and I reckon you've moved closer to Mr Pang's from the local wok shop..

Rinse the uncooked rice, you mean?
 

Twizzle

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You need a f**kinghot wok for a start which most kitchens dont have.

I think they only use soy sauce, but its the steaming hot wok that makes the difference.
 
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You need a f**kinghot wok for a start which most kitchens dont have.

I think they only use soy sauce, but its the steaming hot wok that makes the difference.

Ahh, yeah, I've only got one of those flat-bottomed ones that sits on an electric hotplate. Things seem to take longer to cook than recipes suggest, so I don't think it gets super hot. :(
 

Gronk

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A wok on a BBQ works.

20120610-stir-fry-grill-wok-01.jpg
 
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Hmmm...never thought of using the barbie. I actually have an old weber still laying around, just like that one. From what I remember it was a bit of a pain in the arse and got shelved long ago for a gas one.
 
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