Friends Of Australia Friday: 24 September 2021

It’s once again an Australia Time Friday! It’s FRIDAY!!!!

Tonight has been Mexican Down Under Night!

The Tucker

Made a Mushroom, Onion & Ground Lamb mix, fried. Salt, peppers, comino / cumin to taste.

Salsa to your liking. Tortilla warmed in an iron skillet, then plop the glop, add a spoon or two of refried beans / refritos, sprinkle on the Mexican cheese mix and “tuck & roll”! (Tuck in the ends and roll ‘er up!) Oh, and some black olive bits in there too ;-)

A simple side salad of American Mix with Buttermilk Ranch dressing and it was all good to go.

A very nice dinner in the Mexican Tradition, made more flavorful with Australian Lamb. Yum!

The Wine

After last week, I was much more prudent this week. Once again the Dice With Destiny from Samuel Wynn, 2017. But fewer glasses of it… so far ;-0

The News

I heard one report on the news of the Truckers Strike. It basically only said some truckers were doing it and some one building was unhappy. So is the news hiding the actual impact, or has it fizzled?

One other report made it sound like several States were under functional House Arrest. Then there’s this:
https://www.news.com.au/world/coronavirus/australia/australia-covid-news-live-new-victorian-workforce-facing-mandatory-vaccinations/news-story/92e4846dba172d9351789fe479660225

Australia Covid news live: NSW to make ‘difficult’ decision around unvaccinated residents

Premier Gladys Berejiklian has said the government is working on a “difficult” decision around when unvaccinated residents can emerge from lockdown.

Welcome to Friday’s live coverage of Australia’s Covid-19 situation.

Victoria recorded 733 new cases and one death on Friday, following on from the record day of 766 infections and four deaths confirmed by the state on Thursday.

NSW recorded a spike in Covid deaths on Friday, with 11 new fatalities. Case numbers remained relatively stable with 1043 new infections.

Premier Gladys Berejiklian has reiterated that unvaccinated residents won’t be freed from lockdown when the state hits its 80 per cent vaccination goal.

She said officials were working on determining when unvaccinated residents can participate in the extra freedoms vaccinated people will enjoy at that 80 per cent mark.

Sutton blasts ‘wacky’ Victorian protesters

Victorian chief health officer Professor Brett Sutton has blasted the “wacky” anti-vaccination protesters who have been attending violent rallies in Melbourne this week.

His comments came after he was asked if Victoria would roll out the restrictions around the construction sector differently given how the industry has reacted.

Professor Sutton started out by noting that the people who have been protesting don’t represent all of the construction sector.

“Let’s not pretend that these are otherwise rational individuals – they’re absolutely wacky,” he said.

He said the majority of construction workers are actually very pro vaccination.

“The vast majority, more than three-quarters declared they’re vaccinated, intended to be vaccinated or have booked in to vaccination. A significant proportion of the remainder haven’t got around to it or declared. There’s one per cent that’s vociferously opposed,” he said.

“I wouldn’t say they’re fervently anti-vaccine at all. It’s unfortunate they’re tarred with a brush that’s radically anti-public health measures.”

Professor Sutton said the rapid spread of Covid-19 across the construction sector was why decisions around vaccines and restrictions had to be made so quickly.

And still no mention of just doing an antibody test to know who’s already immune and doesn’t need nor benefit from a jab?

I guess if y’all are all in lockdown there’s not much room for news anyway… /snark;

Then again, I suppose it could be worse…

https://www.news.com.au/national/victoria/melbourne-tradie-protests-lord-mayor-sally-capp-disgusted-by-forced-closure-of-health-clinics/news-story/65ae8ad4d8242ca2c1c1eb6d513df8ab

Melbourne tradie protests: Brett Sutton says protesters living in ‘a fantasy world’

A former head of the Victoria Police riot squad has suggested law enforcement resort to tougher measures to keep protesters in line.

Victoria’s chief health officer, Professor Brett Sutton, has unloaded on the protesters involved in violent clashes across Melbourne this week, dismissing them as “wacky” people living in “a fantasy world”.

Appearing alongside Health Minister Martin Foley today, Prof Sutton said the protesters were not merely demonstrating against mandatory vaccination in the construction industry, but against all Covid restrictions.

“This is not just about being anti-mandated vaccination. They’re anti-everything. They’re anti-lockdown, the shutdown on international travel, they’re anti-masks, anti-social distancing,” he said.

“They think that everything will be solved by taking a horse deworming tablet, Ivermectin, that gives you the runs and puts some people in hospital.

“They’re literally in a fantasy world. If they have taken mandated vaccination as a hook, so be it. Let’s not pretend these are otherwise rational individuals. They’re absolutely wacky.”

Ostensibly, this week’s protests began in response to the Covid vaccines being mandated for construction workers. They intensified when the Victorian government shut down Melbourne’s construction industry for two weeks, citing alarming infection rates on work sites.

But the government, police and union officials say a large number of the agitators are not genuine tradies, but extremists hijacking their cause for their own purposes.

Mr Foley joined the pile-on, referring to the protesters dismissively as “so-called freedom fighters”.

His information on Ivermectin is exactly wrong, so I suppose his other rants are are stupid.

Maybe it’s time for the construction workers to just quit going to work.

Subscribe to feed

About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
This entry was posted in cooking, Food, News Related. Bookmark the permalink.

50 Responses to Friends Of Australia Friday: 24 September 2021

  1. John Robertson says:

    Yup the State Comptroller trots out the Communists all time favourite..”All who doubt me are mentally ill”.
    “Resistance is futile”.
    Hopefully these “demented citizens” will reward his arrogance properly.

  2. stewartpid says:

    Here in Albertastan = Alberta Canada they announced they won’t let u ski this coming winter without having proof of both jabs. I had been joking with a neighbour that I would be getting the jab soon because I will be forced to if I want to ski … I could see this coming.
    I had hoped to be able to get the J&J one jab and done but will need to go the two jab route … wish me luck :-(
    I just read an article outlining who is dying of covid in Alberta and as usual all geezers (I’ll be there soon at 67) in their 70’s 80’s and 90’s and all with serious co morbidities. Luckily I am still healthy and I am sure I had covid in March of 2020 and so I was overly concerned about no jab.
    Alberta is interesting since all the really rural areas that covid missed for the past 18 months are now getting ravaged by delta while Calgary & Edmonton are getting off relatively lightly. There is also an Indian factor at work here but they won’t break the stats down like that … too racist!!

  3. Graeme No.3 says:

    In Victoria the Premier and his cohorts have tried lockdown after lockdown and still Covid runs riot. They are desperate (for some reason) to get people vaccinated before allowing any freedom. Their performance in dealing with Covid has been an abomination (65% of deaths in Australia). They are helped by an absence of political opposition, media that are on-side and partisan control of the bureaucracy and police. They even tried to ban news teams using helicopters and showing the size of the protests.
    Other State Premiers are also bad but the situation in Victoria is beyond return. The riots are a reaction to their behaviour by (mostly) unionised construction workers who have turned on their union head. One grievance may be the pay rises for public servants who are being cosseted because they (largely) support the dictatorship.
    So far it seems that Premier Andrews is in control and his police thugs are allowed to ride roughshod over everybody. He will face a State election later next year and it will be interesting to see if he wins.

  4. John S Howard Jr says:

    Regarding the trucker work stoppage… Walmart is running out of a lot of things. Don’t know about HED. We had to delay our weekly order 24 hours and still didn’t get it all.

  5. John S Howard Jr says:

    Regarding the Aussies, saw a video of, what appeared to be Police in black uniforms, shooting at protester that were running away. What’s up with that? It’s certainly disturbinbg.

  6. yarpos says:

    “Regarding the trucker work stoppage… Walmart is running out of a lot of things. Don’t know about HED. We had to delay our weekly order 24 hours and still didn’t get it all.”

    Walmart doesnt exist in Australia

  7. Annie says:

    Brett Sutton says what suits him. I can’t take anything he says seriously. We are now a police state in Victoria.
    Just to add to all the ‘fun’, we had a 5.9 mag earthquake on Wednesday morning. Not very nice; the noise was horrid and I’m surprised there wasn’t more cracking in the walls. I was rather hoping the Ancients’ understanding of the imminent fall of a leader was signified by the earthquake.

  8. H.R. says:

    Well, it’s U.S. Friday now and I’m going to bring up FOOD!

    I can’t say anything about the GEB/Communist takeover of Australia. I’ve got boots on the ground, but they are thousands of miles away.


    I’m going to make a Reuben Casserole for dinner tonight. It’s just the ingredients of a Reuben sandwich and that’s pretty much it. The marbled rye bread I’ve settled on is cubed rather than in slices. The corned beef is shredded up a bit instead of slices.

    There are several recipes for this that vary from 5 to as much as 10 ingredients. The recipes also differ a bit on the buildup.

    For the bottom layer, some call for the rye bread, some call for the sauerkraut on the bottom, and some for the corned beef to be the base layer. Same for the middle layers, with grated Swiss cheese being in there somewhere.

    The top, so far seems to be agreed on. It’s some coarse rye bread crumbs with a bit of butter or cooking oil to give the casserole a crispy top

    Here’s a 5 ingredient version
    https://www.allrecipes.com/recipe/25407/reuben-casserole/

    and here’s a 10 ingredient version
    https://www.thecountrycook.net/baked-reuben-casserole/

    I’ll probably go with 8 ingredients, leaving out the eggs and milk. And the heck with measuring. I’ll load that puppy up with lots of everything, particularly the corned beef and maybe dial back the sauerkraut and dill pickles a smidge..

    I might mix in some thin onion shreds with the sauerkraut, but I’ve never seen or heard of onions being part of a Reuben sandwich. I’ll be thinking that one over.

    I’m still debating my layering. I’m also thinking of leaving the rye bread in slices and making it a sandwich casserole with a layer of slices on the bottom and a layer on the top. The only bug in that plan is how to keep the bottom layer of bread fairly crispy.

    From the bottom up, buttered bread, corned beef, kraut + caraway seeds + pickles, dressing, cheese, buttered bread on top

    We’ll see.

  9. John Hultquist says:

    “They think that everything will be solved by taking a horse deworming tablet, Ivermectin, that gives you the runs and puts some people in hospital.” [Brett Sutton]

    So, a couple of people did such things and deserve a Darwin-lite award.
    Victoria’s chief health officer, Professor Brett Sutton, should know better than to paint Ivermectin with this tarnishing comment. He deliberately mis-characterizes the issue, or he hasn’t a clue. He should be removed from office.
    Daily there is less reason to trust these folks.

  10. E.M.Smith says:

    @John Hultquist:

    Yup! Having just finished an Ivermectin treatment (Cattle pour on) that puts me at somewhere over 750 ml total used for 2 people over the 1.5 years to day, and with exactly ZERO side effects of any kind and ZERO coughs, colds, flu, fever, sore throat, etc. etc. for the ENTIRE TIME, I’m sold on it.

    We’re likely going to drop from 10 ml / 100 kg down to 5 ml / 100 kg since that equates to the FLCCC dose. Also, as I’m no longer working (“mandate” to get the jab or have several Government Databases with my “He’s a resister and probably doesn’t like Biden’s mandates” status registered resulted in my just saying “Then I refuse to participate”. Yes, I’ve voted with my feet.) I’m also going to drop back to “if I’ve not had exposure don’t treat” process. So if the week is spent in the yard doing fix-ups, why do I need it ‘on board’?

    @H.R.:

    In making casseroles one of the key bits to ask yourself is the nature of your oven heat. Convection? Radiative electric from the bottom?

    Why? The https://en.wikipedia.org/wiki/Maillard_reaction that makes things brown and tasty.

    This is why you “brown meat” before wet cooking like braising or stewing. It is why toast is nummy.

    You also need to consider the pan. White Ceramic is not going to absorb radiative heat as well as dark metal. (Why bread pans are a mid-grey color as that gives the best browning of bread).

    For most casseroles with a meat component, I put a thin layer of the meat part on the bottom to get a little of that “end cut” flavor going ;-) Those that do not like the crusty end cuts, put something else on the bottom ;-) I think you will find bread on the bottom becomes soggy and not browned / crusty.

    So were I doing this, I’d use a medium dark pan in an electric oven heated from the bottom, layer a bit of meat on the bottom, then bread, meat, cheese, kraut, meat, bread and maybe more cheese as a topper… (I really like crusty browned cheese bits ;-) but that’s me…

    The egg and milk are likely to make a “custard” to bind things together into one solid chunk. Leaving them out you will get a loose build and it will tend to fall apart. I’m OK with that, just use a bigger spatula to serve it and let some bits fall off in the scooping, who cares? So yeah, not in a Ruben? Leave it out…

  11. H.R. says:

    @E.M. – I went looking for more Reuben recipes to decide how I wanted to layer the dish. I ran across one where the bread was cut into 2.5 cm cubes and the thick-sliced deli corned beef was cut into 2-3 cm squares.

    Then they tossed all of the ingredients into a mixing bowl; bread, meat, sauerkraut, sauce, cheese (mayonnaise). They mixed it all up and pressed it into the casserole dish.

    I rather like that. Every bite is like a bite down through a Reuben sandwich.

    There was one other ingredient in there I’d not seen in any other recipe and that was the mayonnaise. That’s what you use for a crispy crust on your grilled sandwiches, isn’t it E.M.?

    So the mayonnaise is just mixing oil in with everything. I’m figuring the end result is a browned crust top, bottom, and sides if you do that. You should also get a tad of binding from the egg in the mayo.

    One other tip I noticed in several of the recipes was to press out all the liquid from the kraut, wrap it in a bunch of paper towels and press it some more to get out even more moisture. That made sense to me if you don’t want a soggy casserole. Some mentioned it. Some didn’t.


    As far as heat control goes, we have an electric oven where the top and bottom elements can be set independently at full or half power and then you can use the convection fan or leave it off. There’s a second separate conventional oven in the bottom of the stove.

    It’s a gas range on top and has a cast iron griddle plate in the center! It’s the best stove we’ve ever had, though I now wish I’d gone ahead with the 6 burner + griddle + side-by-side ovens chef’s model. That model was $8,000-plus over 10 years ago. (How much now? *shudder*) But it would be overkill for the amount of cooking I do these days, plus I also grill a lot more often now. So then again, maybe it’s just as well that I passed on it.

  12. E.M.Smith says:

    @H.R.:

    Yes, Mayo is what I use on grilled cheese as it gives a better surface finish and flavor.

    It is basically just oil, egg, and a bit of acid (vinegar) that picks up the flavor some. (touch of mustard in some…)

    Yes on the dry, blot, squeeze of the kraut to prevent bread soggies.

    FWIW, I’m of the sort that likes visible layers, where I get different mixes of stuff in each bite and it has variations. ( I can also “adjust” the ratio some if, for example, the cook decided on way more kraut than I want… a pile accumulates to the side). So lasagna: I want big bits of meat, visible layers of noodle, and globs of sauce and cheese. Some folks make a lasagna where they chip up the noodles and mix it all together into a blob. Taste is about the same, but not quite the experience I was looking for… (Canned lasagna is often like that…)

    So my suggestion is to make one of each. On mushed up consistent throughout, one layers and looks sort of like a sandwich. Then decide which one you like most… (AVOID Beer Goggles while testing… just sayin’… it’s always the last one that was the greatest then… )

  13. H.R. says:

    Made up my mind and it’s in the oven. From the bottom up, in an 11-1/4″ x 15-1/4″ deep roasting pan:

    1) Cooking spray on the pan
    2) Whole slices of marbled rye
    3) Layer of 5mm thick corned beef (they were large slices)
    4) 15 mm layer of mixture:
    – 16 oz Thousand Island dressing, a couple of glops of Dijon mustard, 1 qt. well drained and blotted sauerkraut, a couple of glops of mayonnaise, about 1 tbsp of caraway seeds, about 1/4 cup of kosher dill pickle in a 5 mm dice, 12 oz shredded Swiss cheese
    5) 2nd layer of corned beef
    6) 2nd layer of mixture
    7) Top layer of whole slices of marbled rye
    8) Cooking spray on the bread so it will crisp a bit
    9) 6 oz of shredded Swis cheese

    Went uncovered into a preheated convection oven for 15 minutes at 350(F)
    Turned it down to 325(F) for another 30 minutes and I’ll call it done

    (Still in the oven. I might add another 10 minutes if the center isn’t bubbling a little bit. The edges are bubbling now with about 10 minutes to go.)

  14. another ian says:

    A longish meal preparation

    The Meal

    One of the earlier residents of the area was heard to say “Well if you have livestock you have to expect losses”. Our latest was a young cow in good condition that was pushed down a creek bank and broke a leg. On my own that would have been a total loss. But a son was down from the north, where kill on the ground is a station normal. So most of her ended up in the cold room for a week and was then cut up before he went north again. Which is where I learned to seal plastic bags without ties too. You twist up the neck of the bag tightly and then let a couple of turns relax in reverse like making a whip cracker.

    That left me with the scrag ends for mince (ground beef) and a small kitchen hand mincer. A quick “Who has” got the loan of an electric mince from a friend and we now have 27 kg of mince – well worth the bottle of Jamison’s it cost.

    That provided the main ingredient for an Australian family elaboration of chilli con carne (of one generation’s tradition).

    The Drink

    I had given up home brewing but economics caused a return to that. Local price for a 24 x 350 ml slab (about 8.5 litres) is $A65. Just over $A100 provides the Coopers makings for about 120 litres. The lesson once again was that if you cease and restart there are costs – this one was the washing and sterilising of 160 x 750 mm tall bottles which took most of a day.

    Which is how I ended up having chilli con carne with home brewed beer.

  15. E.M.Smith says:

    Well? Is it dinner yet? What’s the beverage? I’ll take just 1/2 slice ’cause I just finished another Australian Burrito… Got mustard?

  16. E.M.Smith says:

    @Another Ian:

    Now that’s a traditional recipe:

    First, pick out a cow and collect some grain… Though I note you did skip over threshing and winnowing… Must be a progressive ;-)

  17. H.R. says:

    Done. Didn’t need the extra time. And it’s just me for dinner.

    Mistakes made:
    Should have covered it with foil for the first 30 minutes and then finished with it uncovered. The top bread cheese layer is too crispy – not burned – but I was going for more of the grilled Reuben effect on the top layer and it’s a bit dry.

    I’ve covered it with foil to see if anyone shows up. Otherwise, I have quite the gastronomic task ahead of me tonight.

    Captain Obvious sez, “There will be leftovers.”

  18. The True Nolan says:

    Just an odd culinary mention here. My little town just opened a new pizza place so Wifey-thing and I checked it out the other night. There was a pizza buffet and one of the slices I grabbed looked interesting. Wasn’t sure what it was — but I was willing to try it, and it was GOOD. The waitress gave me the details. Take a pizza crust. Instead of regular tomato-based pizza sauce, ladle on Ranch dressing. Garnish with dill pickle slices. Cover everything with a thick mozzarella cheese layer and bake normally. Quite tasty! I would never have guessed… It has me wondering what pizza possibilities there might be using other salad dressings as a sauce. Has anyone else ever heard of this? Am I late to the party?

  19. E.M.Smith says:

    @TTN:

    Due to attempting to avoid tomatoes (creaky joints get worse):

    We’ve tried a bunch of things. (No pickles though…)

    You are not late to the party, but not early either…

    First off, Naan bread makes a great pre-made individual pizza crust. I’d get it at the local Walmart when the Indian store was closed. Other flatbreads too.

    Just about any kind of meat and cheese seems to work fine (modulo matching the other flavors). Due to “running out” of various cheeses, we discovered that Cheddar, Colby Jack and Mexican Blend are all very nice. Monterrey Jack and Provalone are a bit neutral so something else has to carry the show.

    Sauces:

    Philippine “Banana Sauce” came about when they wanted that ketchup effect but could not get tomatoes and had a lot of bananas.. it is usually dyed red or peppered to red. It comes in hotness levels from Oooh Hot to OMG WHAT HAVE I DONE hot, for wanting a pizza with that special feeling…

    Alfredo sauce makes an interesting effect. Like most sauces, a thin layer to start and don’t make it thick and gloppy even when you decide to try more. Works especially well with sausage, linguicia, capicola, and other Italian meats. Plays well with unexpected vegetables (cauliflower and avocado pizza anyone :-)?

    Ranch Dressing is a little more distinctive than Alfredo, so likes things that are “pluckier”. Pepperoni for instance. Though frankly can’t think of any time I didn’t like pepperoni… Mushrooms and onions too IIRC.

    I’ve been meaning to try Oil & Vinegar w/ Italian spices on an All Meat & Cheeses, but didn’t get around to it yet. Ought to also work well on an all vegetarian mix (warm salad on a bun, really…).

    You can take this in a dozen added ways, and I just got stuck on the banana sauce and alfredo sauce… Oh Well ;-)

    The nice thing about the pre-made Naan, is that you can make up 3 pizzas for 2 people with one being an “experiment” and the other two favorites. Worst case, you have one of them that’s pitched with about 1/3 eaten and the cost is near nothing so feah… And if all of them are great, well, not hard to eat just 1/2 a Naan more ;-)

  20. philjourdan says:

    Speaking of what’s for dinner. Just got back from my semi-annual doc visit, and my numbers are looking way better! Seems when I said “to heck with healthy, I am going to eat tasty”, that was the solution. I have made some changes (whole grain bread, and I eat lots of raw veggies)., but for the most part, I decided something was going to kill me, so I stopped fretting about carbs vs veggies vs MEAT.

    Of course I am still losing weight, but slowly. I just do not have the appetite I use to have. Now if you will excuse me, I am headed to the fridge for my veggies and ranch dip!

  21. E.M.Smith says:

    Oh! And “Sweet & Sour” sauce with pork bits or with BBQ Chicken is a very special pizza!

  22. billinoz says:

    While you’re eating your Aussie lamb & sipping your Aussie wine, take some time to read this post from medical doctor Dr Sara Mazouk on Facebook about the Covid situation in Melbourne where this disease is currently running wild.
    “I want to address the Muslim community in Melbourne.
    If you are following this Page and you’re an atheist, or don’t subscribe to a religion, I ask you to respect the conversation I am about to have with my fellow Muslims, and abstain from anti-religious rhetoric. Any intolerance will result in a ban.
    I’ve agonised for weeks over this. But part of Islam is enjoining the good, and I need to use this platform to say what no other person is able to say lest they be accused of Islamophobia. I need to address this topic head on.
    Because I’m one of you. I pray my prayers and fast my fasts. And the truth is that I, and my fellow Muslim doctors, are absolutely heartbroken and demoralised.
    My good friend Dr Umber Rind and Dr Amrooha Hussain attended the North East Public Hospital Unit yesterday, for a meeting represented by the Muslim Health Professionals Australia, Islamic Council of Victoria and specialists from the Austin Hospital Intensive Care Unit.
    The briefing was devastating. The hospital representatives reported that they have never seen one community so disproportionately effected by an illness, in their entire careers working in ICU.
    And these are the cold hard facts:
    💥 The overwhelming majority of the 41 patients on a ventilator in hospital are Arabic speaking. All 15 patients currently in the Austin ICU are Arab.
    💥 The overwhelming majority are Muslim.
    💥 Not one of them is vaccinated.
    💥 Their ages range from 24 to 71 years.
    💥 Amongst the ICU admissions are pregnant women.
    These people, the young, middle aged, elderly, are our brothers and sisters in faith. They are mothers, fathers, brothers, sisters, uncles, aunties, grandpas, grandmas. And 41 of them are breathing through a machine.
    How is this even remotely acceptable?
    COVID is claiming our community one by one, with the unvaccinated at chronic risk of hospitalisation.
    “Muslim doctors walking through these wards describe the scene like that in a horror movie; young and old in induced comas, strapped to breathing machines, their organs failing, potentially dying from a virus. This could have been prevented had they just taken the vaccine.” Dr Amrooha Hussain.
    This is not an exaggeration.
    It is an absolute catastrophe. The numbers are stacked against us unless we act together.
    Every single day the Request Dua Facebook site puts up requests for supplications. Each one is identical: please pray for my loved one who is in hospital with COVID.
    By all means, pray. Supplicate. But we need to do more as a community.
    We need to shut down the voices of the ignorant and misinformed. We need to speak up against the denialism. We need to speak up against the ‘practitioners’ who have now shifted from denying the virus existed, to profiting off it with promises of cures. We need to speak up against people giving medical advice without the knowledge or expertise to do so.
    It’s criminal. And it’s killing us. It taking our loved ones. It’s tearing families apart.
    As your sisters in faith who fear Allah, as your trusted medical professionals who have always advised you: please listen to us. Please protect yourself. Vaccinate. The last thing we want is for your last interaction with a loved one to be on a FaceTime screen.
    – Sara”

    https://www.facebook.com/saramarzoukdr

    [Reply:How about “Please protect yourself. Use Ivermectin.” After all, it clearly works, and the vaccines are now failing to prevent infection and transmission. I appreciate your comment, but it does NOT change reality. Being Christian, Muslim, Jew, or Atheist does not change this disease. The Burka preventing natural Vit-D formation in the sun is likely to kill more observant Muslims than anything else. Religion has NO place in medical reality, other than stupid things like covering all your skin when in the sun. We are not built for that to do anything but kill from low Vit-D levels. By all means, wear your Burka in public if that suits you. But get some SUN in your private yard, or as my family does, use a “lizard Lamp” for UVB in your bedroom, or just swallow a Vit-D3 pill. Reality does not care what stupid mantras you chant, what silly things you do, what you “believe”, or who you hate. “Reality Just Is. -E.M.Smith”. Respect it or die. Your choice. -E.M.Smith ]

  23. philjourdan says:

    Sweet and sour? Sorry, will have to pass. I use to love sweet and sour! I would trade other Chinese dishes for it! Then one Christmas eve, we had Chinese for dinner (yes, we were in SF). And I got sick! Then had to go to Midnight mass (incense don’t ya know). I know it was just a 24 hour bug that got me sick. But to this day, I cannot stand the smell of it! To my credit I made it through mass without embarrassing my mother.

  24. The True Nolan says:

    @EM: “Philippine “Banana Sauce” came about when they wanted that ketchup effect but could not get tomatoes and had a lot of bananas.”

    I seem to remember now that you have mentioned using the banana sauce in the past. I think one reason why it did not pop to mind is that here at my house, bananas are verbooten! I like ’em… but my wife is allergic to them. Not just a little, but smells them and gets nauseous. She can detect banana in things that were grown two countries over from a banana plantation… just kidding, but not by much. Apparently she was fed a HUGE amount of bananas as an infant (per doctors orders for some reason) and now is sensitive to them. Sad, very sad, but I knew it about her when we married. Sigh… Maybe I should use spicy Indonesian Sambal sauce! Ouch! Or Indian Garlic pickle. Or I could use old style mushroom ketchup.
    https://en.wikipedia.org/wiki/Mushroom_ketchup
    Seriously though, try the ranch dressing and pickles. Quite nice.

  25. another ian says:

    E.M.

    I’ll claim that Coopers did the grain bit with the homebrew packs – will that pass?

  26. H.R. says:

    @E.M. re non-traditional cheese for pizza.

    I worked at McDonnell Douglas for close to 3 years. Just like there’s NY pizza, Chicago pizza, Detroit pizza, and a few other well known types like that, there is a St. Louis style pizza.

    It’s much the same as everywhere else except it has a very thin crust and the cheese topping is 2/3 mozzarella and 1/3 cheddar. First time I had ever run across anything but the white Italian melty cheeses on a pizza.


    @TTN (Jason) – The ranch, alfredo, B-B-que sauces all with complementary toppings have been offered by most pizza joints in my area for several years now. They are NOT popular in the smaller towns outside the major metropolitan area.

    There are a couple of places that offer a Cheeseburger pizza. It’s a thin layer of ketchup for the sauce, dots of mustard, crumbled ground beef, onions, tomato bits, pickle bits, shredded cheddar cheese for the melty top, and when it comes out of the oven, fresh finely shredded lettuce is sprinkled over the top.

    You read that right. It’s just a cheeseburger on a pizza crust.

    I’d just as soon have a regular ol’ cheeseburger and save pizza crusts for more traditional pizza ingredients. (And why go to a burger joint for a pizza?)

  27. H.R. says:

    The Reuben Casserole is very good. Mrs. H.R. ate a very nice portion and she isn’t a fan of sauerkraut, rye bread, or caraway.

    The cooking spray on the pan worked and the bottom layer was like a grilled sandwich. It got crispy enough on the bottom and didn’t get soggy. The fix for the top is an al foil cover, and then remove the foil for the last 10-ish minutes to crisp the top.

    Also, my personal preference is a bit more sour bite from the sauerkraut. The mixed ingredients hid that a bit. I could get that effect I held off on the Thousand Island dressing when mixing all the ingredients and pouring it on the kraut mix in ribbons. That would leave some kraut unsauced and the kraut flavor would stick out a bit more. That’s more like the sandwich version.

    I’ll be enjoying the leftovers, but I won’t be making this again. It’s just too much food. I could go to a 1/2 recipe, but at that point I just might as well make 2 large grilled Rueben sandwiches and be done with it.

  28. The True Nolan says:

    @H.R.: “The ranch, alfredo, B-B-que sauces all with complementary toppings have been offered by most pizza joints in my area for several years now. They are NOT popular in the smaller towns outside the major metropolitan area.”

    Yep, “smaller towns outside the major metropolitan area.” That describes MY area accurately! Sounds like some nice variations to try though. Gonna have to step up my pizza skills! :)

  29. E.M.Smith says:

    Oh Man! I forgot to mention the Sweet Baby Ray’s Pizza! You know the sauce… not met a meat yet that wasn’t good on it… Mushrooms, onions, and olives go well on it, and for cheese, well stronger cheeses do better. Cheddar and even Smoked Gouda… Oh, and don’t forget the Garlic. Fresh smashed or dried granules…

    Pizza, it’s gone all American Cultural Appropriation AND Sharing ;-)

  30. David A says:

    Billinoz post?
    To here?
    Strange.

  31. another ian says:

    More observed from outside

    “Aussie Aussie Aussie Cray Cray Cray”

    “Alex Berenson has an hilarious article illustrating the insanity that is now Australia:”

    Link at

    http://www.smalldeadanimals.com/2021/09/25/aussie-aussie-cray-cray/

  32. billinoz says:

    @ EM Smith…
    Thanks for your compassion re the Covid situation in Australia, It is indeed by our standards very bad in NSW ( especially South West Sydney ) Victoria. and Canberra ( ACT)

    But there are no lockdowns in Tasmania, Queensland, Western Australia, South Australia and the Northern Territory. That’s because each of these jurisdictions have closed their borders to NSW & Victoria Here in South Australia we are dancing tango… :-)

    By international standards Australia is still doing very well. A total of 1220 people have died from Covid. ( 47 persons per million ) That compares extremely well with your own nations the USA where 705,293 have died. (2116 persons per million ) Source :https://www.worldometers.info/coronavirus/#countries

    Ivermectin has been banned by the TGA here for use ‘Off label” after prescriptions soared over the past year. But it is still easily available at Farm Stores as an over the counter animal drug. And as your own posts on this indicate it’s just a matter of working out the dose per Kg. for human use. So effectively the TGA’s directives mean nothing. But Ivermectin must be purchased with one’s one money.

    Vitamin D3 is one of my own daily supplements ( bought from IHerb ) and many people here know it’s value in preventing Covid infection and minimising it’s effects. And it’s many other heath promoting benefits.But there is a medical blindspot re Vitamin D3 which is bolstered by the pharmaceutical companies ( mostly USA based ) nonsense about possible toxicity. And again D3 must be purchased with one’s own money.

    BTW , Getting out in the sun just now if a bit impracticable. It’s been a long cold wet Winter with little Sun. In fact a Winter to show the lie of global warming indeed ! But that’s separate issue.

    That brings me to the vaccines.
    1 There is no universal requirement that folks get vaccinated.
    2 Some industries do require that employees get vaccinated. ( Nursing, aged care are tow that come to mind )
    3 The vaccines are free and with no charge for administration.
    4 I’ve had the double jab of Astrozenica with absolutely no side effects.
    5 My lady has had the double jabs of the Pfizer with some discomfort for a day each time. She took a sickie each time and was paid by her employer.
    6 There have been 8 deaths due to adverse reactions in Australia with 16 millions doses administered so far.
    7 : As a nation we are now aiming to open internal & international borders when herd immunity ~ 80% of the population country ( in each state or territory ) are vaccinated.

    I have my doubts about this strategy. : vaccinated persons can still get Covid, though almost always with minimal health effects. And such persons can also infect others. Folks infected who are not vaccinated are especially liable to getting very ill. ( This is based on the evidence both here and in Israel)

    IMO, we also need to be encouraging Vitamin D3. It is available as an over the counter vitamin here. This would be especially beneficial in communities like the Muslim ones where the clothing worn minimises the body’s capacity to make D3 itself; or with older folk like myself, where the body’s capacity to produce D3 is greatly reduced by age; or when the sunlight is simply not present to catalyse D3 on the skin. ( Winter )

  33. another ian says:

    Re David A says:
    25 September 2021 at 4:28 am

    “Bill ‘noz”

  34. Simon Derricutt says:

    A friend in Oz told me last night that there’s a new medicine for Covid. It’s called sotrovimab, and works if it is given early. Costs 1000 dollars, presumably for the course, and the Oz government has bought 60,000 doses.

    Then again, Ivermectin would work if they did the same, at less than 0.1% of the cost….

  35. The True Nolan says:

    Regarding the comment by billinoz recounting the FaceBook posts of Australian Doctor Sara Marzouk —

    I just spent a disappointing 15 minutes or so looking at some of her FB comments and the various replies. This bit by her https://www.facebook.com/saramarzoukdr/posts/425938565554404 is perhaps typical in that it shows a very superficial understanding of a complex situation and perhaps even a willful disregard for any conflicting facts. She is still assuming a 96% vaccine efficacy and seems unable to appreciate the difference between relative risk reduction when infected and absolute risk reduction. (One reader asked her about that difference and her reply was a cartoon figure with the words “The Point” flying over his head.) No mention of any sort of alternate prophylaxis or treatment, just GET THE JAB or you endanger everyone. All dissenting commenters have been banned.

    Reading her posts is an interesting study of a medical professional who is either unable or unwilling to think and do research. I am not even strongly convinced of her honesty. The initial comments by her which billinoz posted seem a little TOO perfectly designed, a little TOO focused to move Muslims to get jabbed. I almost expect her to post that the unvaxxed have been seen cutting off the hands of little Belgian boys and bayoneting babies for the Kaiser.

  36. another ian says:

    I found this

    Camp Oven Recipes

    https://www.aussiecampovencook.com/campovenrecipes.htm

    while tracking this recipe down as an example of somewhat excessive by modern standards preparation time – and quantities

    http://www.theoldfoodie.com/2007/07/camel-stew.html

  37. another ian says:

    Billinoz

    In the last couple of weeks most animal use IVM products have “done a varnish” from the market. The only one still available in Qld is the “Fly and Lice” sheep jetting fluid. And with the current idiocy no guarantee that won’t go also.

  38. another ian says:

    And we’re supposed to rotate chemicals to minimise as much as possible the build-up of resistance. And they remove one from a not large list!

    Bloody single issue campaigners!

  39. beththeserf says:

    Here from the police state of Viktoriastan, I read some filtered in good news of Doctors’ fighting back against government inroads on doctors’ right to follow their Hippocratic Oath.
    https://rclutz.com/2021/09/26/3000-doctors-declaration-for-medical-rights-and-freedoms/

  40. Annie says:

    Thanks beththeserf.

  41. beththeserf says:

    My pleasure, Annie. Every item of good-news-for-a-change is to be cherished. :)

  42. another ian says:

    Not Australian but to balance that large recipe

    “While you’re at it you might like to whip up the Carolina Housewife’s Wedding Cake from the 1850’s for your homeless.

    20 pounds flour
    20 pounds sugar
    20 pounds butter
    20 pounds raisins
    40 pounds currants
    12 pounds citron
    20 nutmegs
    1 oz mace
    4 ozs cinnamon
    20 glasses wine
    20 glasses brandy
    10 eggs to the pound
    add cloves to your taste

    That makes 132 pounds of mixture, and at 10 eggs to the pound, 1320 eggs!!!! Wow I don’t know how many were expected to the wedding. “

  43. H.R. says:

    @another ian – I want to see the cake pans.

  44. E.M.Smith says:

    @H.R.:

    Here you go:

    Model: HGS0601
    Manufacturer: Hastings Equity Manufacturing

    For sale is the Hastings 22GA Steel Round Sheep Stock Tank, 6′ x 1′, 192 Gallon. Our round sheep tanks are a Green Label tank (20GA bottom and 22GA sidewall). These shorter stock tanks have a wide variety of uses. The most common use of course is watering smaller livestock. These tanks have a one year warranty and the following features: G90 Steel throughout, […]
    Detailed Information
    Size: 6′ x 1′ (Width x Depth)
    Approximate Capacity: 192 gallons
    Weight: 84 lbs.
    Quantity That Can Be Nested: 3

    Order two so you can make a 2 layer cake with frosting in the middle…

    For a three layer cake of different diameters, they also make smaller sizes…

    The 192 gallon base is 6 foot diameter x 1 foot thick:
    https://www.tankandbarrel.com/round-sheep-tanks-hgs0601-hastings-22ga-steel-round-sheep-stock-tank-192-gallon-p-1521.html?osCsid=7be275b05cee835038b5ed2488201ffb

    The 134 gallon is 5 foot diameter, one foot thick:
    https://www.tankandbarrel.com/round-sheep-tanks-hgs0501-hastings-22ga-steel-round-sheep-stock-tank-134-gallon-p-1520.html

    The “topper” is only 86 gallons, 4 foot diameter 1 foot thick:
    https://www.tankandbarrel.com/round-sheep-tanks-hgs0401-hastings-22ga-steel-round-sheep-stock-tank-86-gallon-p-1519.html

    And for those really big stews and such, the 550 Gallon size:
    https://www.tankandbarrel.com/round-stock-tanks-hd0702-hastings-20ga-steel-round-stock-tank-550-gallon-p-1463.html

    It is 7 foot x 2 feet and it’s hard to cook the center of a 2 foot thick cake, so this is best used for things like Buffalo Stew using whole buffalo… and other wet cooking recipes.

    I’ll leave it for others to work out what size beam is needed to make a proper BBQ spit for a roast Buffalo…. and how many horsepower motor is needed to drive it…

  45. H.R. says:

    @E.M. – Stock tanks, wash tubs, and whatnot were my first thought, but then this was 1850 and buckets and barrels and washtubs and watering troughs were generally wooden.

    Then I got to thinking about the volume of 20 pounds of flour. That’s four 5-pound bags of flour. Just guessing from my minds eye, that’s roughly 1 cubic foot and probably less. I just measured and a 1-pound package of butter is 2-7/8″ x 2-/78″ x 5″. Twenty pounds of butter is (some rounding) 2 cubic feet. The fruits probably total up to maybe 2 bushels.

    Now about the eggs, I have no idea, but with 231 cubic inches to the gallon, and just guessing on the eggs – call it 2 cubic inches each – that’s roughly 115 eggs per gallon. Round up? Round down? Let’s be conservative and say 100 eggs per gallon. Now I think the 10 eggs to the pound refers to the flour, sugar, and butter, which is 600 eggs, but we can go with 1320. So that’s 13.2 gallons or about 2 cubic feet; a small fish tank.

    I was doing even rougher calculations in my head when I wrote my question about what they used for pans.

    a) Just guessing because I don’t bake, cakes rise… lets say double the liquid volume

    2) And my guess is the brandy is used to soak the cake after it’s baked. Not sure about the wine. But I’d not add the liquid to the volume so will ignore it for now.

    iii) So now we get to cake pans and a 2-1/2 feet base tier (3X layers for each tier) needs a 2″ deep pan, again 3X.

    Oh crap! I just deleted my calculations on how many cubic feet of cake mix gets used up just in the base layer. I’m losing interest and I’m quitting on the calculations, now.

    Anyhow, maybe make this a 4-tier cake (three 2-inch layers per tier) and each tier 6″ in diameter less than the layer underneath, and it’s looking to me like one of those celebrity gala cakes or dedication of a skyscraper cakes; no watering trough needed.

    So now I’m back to… what did they use for the cake pans? I’m thinking that’s a recipe for a huge wedding with several hundred guests, But it’s nothing that hasn’t been done since good tinware started being made and people with money wanted to impress the guests.



    Hmmmm… now I’m off to search along the lines of “huge wedding cakes for celebrity weddings”. I’ll bet the ingredients list is similar.

  46. H.R. says:

    Hit on this right away. I’m thinking this cake used more ingredients than the 1850 cake.

  47. H.R. says:

    Okay. I found a recipe for a 3-tier wedding cake and the ingredients were roughly 1/10th of the 1850 recipe.

    I think it’s two layers per tier and 3 tiers. It might be 3 layers.

    Bottom is 12″ dia x 2″ deep pan.
    Middle tier is 9″ dia. by 2″ deep pan
    Top is 6″ dia. x 2″ deep pan.

    So definitely that 1850 recipe is nowhere near enough ingredients to make that huge cake in the image above.

    It’ll make a impressive cake, though.

Anything to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.