matatak

Have the Gemmies turned up yet?

Can anyone recommend any good welders out there willing to have a crack at repairing a cradle for a dunbier dual axle trailer? ...three cross bars rusted out

Israeli Green Skhug. I make my own by the blender full and freeze it. Sorry, but I've got no idea where you'd buy it in Australia. I reckon some of the jewish kosher shops in Bondi would have it. I found it by marrying a yemenite Israeli girl who's grandma from Yemen made it. Its also called Yemeni Hot sauce. I can no longer imagine life without this stuff, i use it everywhere, it goes with Everything from in soups, snazz up a suimin, in mash, on steaks. My arse hates me! I can only offer my barstardised version: juice of 2 lemons 1/2 cup olive oil 20+ hot chilli peppers 1 small head garlic (about 10 cloves) salt Add 10 bunches of coriander one at time to keep it fluid Easy enough to downsize all that to a smaller processor for a smaller amout. For sashimi I use it 50:50 with light soy.

If you like chilli try replacing the wasabi with Israeli Green Skhug, its even better !!

I'm a bona fide sashimiholic. I'll eat almost any fish raw before I'll cook it. Kingfish, Mahi Mahi, SBT, Snapper, Bream, Squid & Yakkas all run second preference to what i consider the best.....the humble Silver Trevally. I've got some fancy concoctions for sauces, but one of the simplest and best is light soy with heaps of finely chopped fresh garlic. Add chilli as well if you like it.

Marlin tastes AWESOME sashimi or marinated then 'seared' similar to Tuna. Marinate 1/2inch steaks in chilli, soy and basil then sear it for 1 minute max each side on a smoking hot skillet. Delicious

and where are "the trolleys"