The local police station has been fire-bombed twice in the last five months. Earlier today a molotov cocktail was thrown onto the rear carpark area, damaging nothing other than heating & blackening the concrete surface. Back in March the news report says a Balaclava man did the same thing. Balaclava in this case refers not to his headgear but to his home suburb sone 65 km away.
@matigo Very tasty indeed. Fresh from the oven & for a few hours afterwards, they're crunchy, this changes after a day or so to a chewy texture. Excellent biscuit for dunking in tea/coffee as it holds its structure quite well. The predominant flavours are butter & golden syrup.
Scrambled egg recipe.
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs). Eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.
My recipe calls for milk as well as eggs. I use the ratio of 1half eggshell per egg in the recipe. This allows for variable sized or weighted eggs.
In the recipe beaten eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of overcooking or adding under-cooked high-moisture vegetables.
Sometimes I'll cook it in a cast iron pan. In this case the heat is turned off, the entire cooking done using the residual heat in the cast iron.
@matigo Is the company actually owned by China or has it remained Norwegian with the Chinese $1.2bn "merely" being for the advertising side of the enterprise?
Anzac biscuit recipe. By law, since 1992, they CANNOT be sold as "cookies," they MUST be biscuits.
 1-1/4 cups plain flour, sifted
 1 cup rolled oats
 1/2 cup caster sugar
 3/4 cup desiccated coconut
 2 tablespoons* golden syrup
 150g unsalted butter, chopped
 1/2 teaspoon bicarb soda
*The Australian tablespoon for some unknown reason, is 20ml, most other places it's 15ml. Go figure. An Australian cup measure is 250ml.
Step 1: Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
Step 2: In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1-1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
Step 3: Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.
Step 4: Bake for 12 minutes or until golden brown.
Progress is being made with the Opera browser for Mac & PC. Previously, to get their browser proxy-based "VPN," one had to install the Developer version of Opera. But I noticed today that the feature has been migrated to the more stable Beta version. Shouldn't be long before it's available in the full-release version.
@kdfrawg I currently (accidental pun) use a Lenmar ChugPlug battery with my MBA. It's a 4000 mAh battery that sits between the laptop's earthed extension cable & the power adaptor itself. http://d.pr/i/HbFp 120-240 VAC in, stored as 11.1 VDC and outputted as 120-240 VAC @65 Watts. AC in, charges internal battery, inverted to AC then back down to 24VDC into MBA. It can take my MBA from 15% charge to fully charged in one discharge cycle.
// @sumudu