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Taking the piss out of Ozzies and Kiwis

message posted 01-May-09 09:40:28
Sorry guys but it has to be done !

As a South African I always wondered why you guys cant play Rugby, I thought it was in our Southern Hemisphere blood.

I found the answer yesterday on the radio.
There was an advert for an erection and pre ejac clinic on the radio (several times) and they say that they are the best because they have been operating in Australia and New Zealand for the past 25 years !!!

WWWAAAAAggghhhhh, ha ha ha ha .
message posted 07-Aug-09 22:54:15
Take a look at these Ozzies, do you think they are on to something or taking the whole Ashes thing a bit toooo far !

JUST when Food Detective thinks she's got her head around all the new and unusual produce at her local greengrocer, something else comes along to bamboozle her.

This time it's black garlic, a soft and syrupy version of the original, which has just gone on sale in Australia. The talk of restaurateurs in the US for the past couple of years and long used in Asian cookery, black garlic is created by ageing raw garlic for a month in a fermenting cellar under high heat and, according to Damian Pike, owner of Damian Pike Wild Mushrooms at Prahran Market, it hasn't got the afterburn, or the unfortunate effect on one's breath, of traditional garlic.

"From the outside it appears to be a normal garlic but like it's been roasted," says Pike, the first supplier to sell the unusual commodity here. "Inside, it's jet black, and soft; you can spread it like Vegemite."

One Australian restaurateur who is already putting black garlic through its paces is Melbourne's Frank Camorra. "(It's) a totally new product for me," Camorra tells Detective. "We have only been using it for about a month here at Movida. At the moment we are using it in a dish with Berkshire pork fillet, which has been cooked over charcoal. The garlic works well, as the flavour of the charcoal on the meat and caramel from the garlic marry well. I do prefer to use the black garlic raw, I think the texture is part of its charm."

According to Pike, the first impression of black garlic is a breath of balsamic vinegar, which is a result of its long fermentation period. "If you spread it under the skin of a chicken it's to die for," he says. Pike is selling the garlic for $6 a head and sees no sign of demand dying down: "It's definitely the hot new ingredient.";;
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