Anyone heading to UQ?

[silviachef]

Was there a link ever with burnouts and intl students receiving the egg treatment? Being in the same paragraph means that they are linked? Boy, read between the lines. I have Sg friends who were walkin home at nite from UQ, who got egged by white aussies in their flashy utes or commies. My friends here in Brisbane are mostly from PRC and we stay ard Sunnybank area. Most of them are in JJ, which is the chinese mafia from taiwan over here. Wkends we will be singing K @ Neway or Echo. So that that makes me part of the mafia as well? The head of JJ has been a good friend of mine since I came here in 02.

Did I ever say that my friends target intl students for anything? Friends of mine who do burnouts are all UQ grads from SG who had long since left this rock. So you wanna say anything abt UQ havin students of such character or SG having students who acted like they owned the roads here? There used to be a SG guy from EE, who ride a R33, he always blow his BoV while moving off. Is that part of boasting his ride while driving his R33? So my freinds are all aussies eh? Ever seen white Aussies cussin ABC Aussies to **** off home before? U have not seen crap yet kid.

Oh yes... your holiness, ya don't swear. I swear all the time, in French, German, Hokkien, Pakistani, Mandarin, Italian, Spanish... The only time I don't swear is while I'm asleep. When I'm having a good meal, "Farkin good shi-tz" is what I say. I'm not a kind person anyway, especially towards sickarse, dumbfark retards who wanna play punk.

Wat mod did I do to my car? Timin belt with water pump is a must. Unless yr water pump wasn't replaced, ya must be ripped off by someone else, assumin u ride. Brake pads a mod? A 17yrs old car doing so many replacements... Get it in yr head, it's 17yrs old. I've seen 3 yrs old car doing more than that. Rebuilding an engine every 50/100,000km is a common thing here, for Silvias, Skylines, Supras, RX7.... Engine oil change is something to boast abt? If you get a ride, don't ever go for an engine oil change every 10,000km, else yr boasting to everyone includin yrself.

It's you who wanna proclaim me as the Mod Expert. Pls don't insult mod experts in NS.com. I merely commented on the normal probs that cars can have, what probs I've encountered and solved and plans to do a tomei conversion. If that's how lian to you, then pls, beat me at my own game if that's the game you think that I'm playing. My car has numerous dins and dents and peelin paintwork, but the engine strong enough to boost the car to move on the road, without fail. My thread is gettin thin on my left rear wheel. Would you accuse me of boasting if I change the tyre to ensure my safety and others as well, while lettin others know abt the change?

There is always a higher mountain out there. If my ride is 227hp @RWD, there will be another car with 300hp@RWD or higher. Wat's there to howlian or should I feel sorry for myself for having a such a lousy ride? I can cut a V6 commie like hot knife thru butter, but a GTR easily cut me with a blink of an eyelid. I can make cakes that melts in your mouth but my Swiss chef can make cakes that can make you wanna die for them. Compare for ****?

Well, u wanna pick a bone from within an egg and now there is a shi-tz storm, u wanna hide from it. If you wan a humble pie, go bake one yrself, else watever pie you want. U finished what you started. Don't let others finished it for you. U wan to comment on others then vice versa. U wanna talk abt education, go ahead, whatever mate. Wanna compare, compare everything. Look down on me? It's ok... I have PR still and an aussie passport coming in 2 years. U can treat me like a fat, lazy, retarded white aussie.

If you are usin me to compare to your short comings, then I'm sad that yr parents are actually spending $ to let you come here to get yr paper degree and feel this way abt yrself. If u don't have a ride or don't understand much abt car, pls don't feel inferior and accused others of such blasphemy. I feel disgusted that there are Singaporeans who wanna belittle themselves to such an extend.

My most boastful achievement: I trashed & burnt a GT4 Celica on the M1 last Aug while heading down to Surfers. Caused a 2hr jam and I went on news and paper. How? Boastful enough? I know how to beat the radar 4WD on the highway while speeding. If I teach that to someone else to avoid the radar while speeding, is that boasting?

I have already given out a few ways to make chicken. Pls don't learn it as it's part of boasting my abilities as a commercial chef who in actual fact is a pastry chef. Alrite, I'm boastin again as a pastry chef.

 

[silviachef]

Last nite was abt chicken, now let's talk abt beef. I'm sure many of you love a good old steak. Juicy and tender with full of flavours. Some might think that Hog's Breath is good. I doubt it seriously. It's dependent on the chef doing the steak.

U guys talkin 412 or 411 from city back to SL, just before Milton, u should be able to see a restaurant that is like on the river on the left side. That's Oxleys on the river. IT's good with great steak but pricy .eg 30bucks/main. I did 6 mths of kitchen hand there, N years ago. There's a buffet menu too. Goggle the webbie out and CC, look look.

And I'm pretty sure most of you guys probably did a few steak at home before. Most of the time, steak did not come out right. Overcooked or under. Equipement wise, I'm think it's the universal pan/wok u used for stir fry, deep fry for grillin a steak. I recommend gettin a grill pan. It's a pan with rised strips on 1 axis to give it a grill look. Preferbably get a pan with a heavy base. It's more ex, but it conducts heat better and the base will not wrap @ high temp. Those reliance pans are good for cookin eggs but not for steak.

Cuts of steaks

There are sirloin, ribeye, new york, ribeye, rib fillet, cattleman, rump and a load of others. Depedning on budget, buy what u can afford. Of cos, payin 26/kg for rib fillet means u are payin for some good stuff. Rump is 8/kg, edible but tough thou it's a steak still.

Marinating

Personally, salt & pepper is my fav and it's the most old sch. Use abt 2 pinch of salt per side of the steak. Pepper wise, add how much u like. Black pepper only. Pour some oil to coat the steak as the oil helps to "smoothen" the steak and u don't have to use oil while grillin it. Left over marinate can be used to bursh the steak while cooking. A dash of red wine if u like. There are many marinating packs in Coles or Woolies. Have a look what u like.

Cooking - Heat plate.

Preheat the pan with a med to med high heat. Seal the steak - Means just leaving the steak to cook on all sides for abt 5 seconds/side to seal the flavours/juice within. Only the outside is cooked, not inside, u have to cook it longer. Then proceed to cook the steak both side, 4min/side to achieve a med raw, assumin yr steak is 2cm thick. 6min/side gives mid rare. Only turn yr steak once as frequent turnin to cook the sides will dry out the steak. Timing and heat is dependent on how yr heat plate, yr grillin pan and thickness of steak. Practise a few times and you know how to make it better.

Cookin - convetional oven

Say u get a good piece of rib fillet or cattleman steak. Those with a bone stickin out. You wanna do a dinner for 4 person. U get 2 racks of fillet with 2 bones each. Marinate as above or as you like. Preheat oven to 180 degrees. Put the fillet in for 1 hr, checkin every 20mins and burshin the oil on it. Increase temp to 200 for 20-30 mins to give it a dark appearence. Make sure you have a drip tray at the bottom to collect the oil or juice drippin out. You can use that to make gravy. All time and temp are a guide. All oven heat up differently. If you are using fan forced oven, reduce temp by 20 degrees. Trial & Error

Gravy

1 whole onion finely chopped. 1 clove of garlic choped.
300ml of white wine, cheap one can, no need those 20buck/btl type. 250ml of cream. 3 bay/basil leaves roughly chopped.
Juice that was collected from the drip tray in the oven. If steak was grilled using a normal pan, u can use chciken booster, dissolve 3 tbs+ 250ml of hot water.

Saute the finely chopped onions, then add the garlic/leaves. + the Juice/booster reduce the mixture down by 1/2. + white wine & cream, stir well and reduce till mixture is slightyl thick. Season with salt and pepper as u like. All are done over mid-low heat. Pass the sauce thru a sieve and it's ready.

Doubts

If you are not sure abt cookin, ask or goggle. If u r not sure abt how cooked the steak is, take the steak of the heat and cut it on a choppin board instead while it's still in the pan. U'll scractched the Teflon coating and spoilt it.

PS: I don't using cornflour or bakin powder to tenderize the steak. It has a weird taste.

 

[patryn33]

Last nite was abt chicken, now let's talk abt beef. I'm sure many of you love a good old steak. Juicy and tender with full of flavours. Some might think that Hog's Breath is good. I doubt it seriously. It's dependent on the chef doing the steak.

U guys talkin 412 or 411 from city back to SL, just before Milton, u should be able to see a restaurant that is like on the river on the left side. That's Oxleys on the river. IT's good with great steak but pricy .eg 30bucks/main. I did 6 mths of kitchen hand there, N years ago. There's a buffet menu too. Goggle the webbie out and CC, look look.

And I'm pretty sure most of you guys probably did a few steak at home before. Most of the time, steak did not come out right. Overcooked or under. Equipement wise, I'm think it's the universal pan/wok u used for stir fry, deep fry for grillin a steak. I recommend gettin a grill pan. It's a pan with rised strips on 1 axis to give it a grill look. Preferbably get a pan with a heavy base. It's more ex, but it conducts heat better and the base will not wrap @ high temp. Those reliance pans are good for cookin eggs but not for steak.

Cuts of steaks

There are sirloin, ribeye, new york, ribeye, rib fillet, cattleman, rump and a load of others. Depedning on budget, buy what u can afford. Of cos, payin 26/kg for rib fillet means u are payin for some good stuff. Rump is 8/kg, edible but tough thou it's a steak still.

Marinating

Personally, salt & pepper is my fav and it's the most old sch. Use abt 2 pinch of salt per side of the steak. Pepper wise, add how much u like. Black pepper only. Pour some oil to coat the steak as the oil helps to "smoothen" the steak and u don't have to use oil while grillin it. Left over marinate can be used to bursh the steak while cooking. A dash of red wine if u like. There are many marinating packs in Coles or Woolies. Have a look what u like.

Cooking - Heat plate.

Preheat the pan with a med to med high heat. Seal the steak - Means just leaving the steak to cook on all sides for abt 5 seconds/side to seal the flavours/juice within. Only the outside is cooked, not inside, u have to cook it longer. Then proceed to cook the steak both side, 4min/side to achieve a med raw, assumin yr steak is 2cm thick. 6min/side gives mid rare. Only turn yr steak once as frequent turnin to cook the sides will dry out the steak. Timing and heat is dependent on how yr heat plate, yr grillin pan and thickness of steak. Practise a few times and you know how to make it better.

Cookin - convetional oven

Say u get a good piece of rib fillet or cattleman steak. Those with a bone stickin out. You wanna do a dinner for 4 person. U get 2 racks of fillet with 2 bones each. Marinate as above or as you like. Preheat oven to 180 degrees. Put the fillet in for 1 hr, checkin every 20mins and burshin the oil on it. Increase temp to 200 for 20-30 mins to give it a dark appearence. Make sure you have a drip tray at the bottom to collect the oil or juice drippin out. You can use that to make gravy. All time and temp are a guide. All oven heat up differently. If you are using fan forced oven, reduce temp by 20 degrees. Trial & Error

Gravy

1 whole onion finely chopped. 1 clove of garlic choped.
300ml of white wine, cheap one can, no need those 20buck/btl type. 250ml of cream. 3 bay/basil leaves roughly chopped.
Juice that was collected from the drip tray in the oven. If steak was grilled using a normal pan, u can use chciken booster, dissolve 3 tbs+ 250ml of hot water.

Saute the finely chopped onions, then add the garlic/leaves. + the Juice/booster reduce the mixture down by 1/2. + white wine & cream, stir well and reduce till mixture is slightyl thick. Season with salt and pepper as u like. All are done over mid-low heat. Pass the sauce thru a sieve and it's ready.

Doubts

If you are not sure abt cookin, ask or goggle. If u r not sure abt how cooked the steak is, take the steak of the heat and cut it on a choppin board instead while it's still in the pan. U'll scractched the Teflon coating and spoilt it.

PS: I don't using cornflour or bakin powder to tenderize the steak. It has a weird taste.

you miss out the part of using the oven Boiler to cook the steak.

 

[Zetta83]

Never tried using the rump for steaks, may wanna try. My dad says that the rump is tougher and is more commonly used to soups as they boil and soften them.

I never seal my steaks, wonder if there is a diff, will try that too.

Talking about expensive steaks, from my knowledge, the tenderloin is the most x.

PS, ribeye was typed twice. hehe.

 

[lycans]

where in brisbane can u get the best bargain for pork and beef?

for chicken i think the best will be the vietnamese butcher beside the Coles at west end.

 

[silviachef]

you miss out the part of using the oven Boiler to cook the steak.

Wat's the oven boiler function abt? So far, it's grill, oven roast and bbq as the main methods of doing steak. Unless ya talkin abt those pressure oven which kinda function like a boiler.

where in brisbane can u get the best bargain for pork and beef? for chicken i think the best will be the vietnamese butcher beside the Coles at west end.

I would go to A & M Meat @ garden city(Quality) or Big gun butcher @ underwood(Price). A & M sells good cut of meats at a justified price. Big gun is really dirty cheap and I would get wings or other stuffs for casual meals. I'll only get ham, mince beef and steaks @ A&M.

Never tried using the rump for steaks, may wanna try. My dad says that the rump is tougher and is more commonly used to soups as they boil and soften them.

I never seal my steaks, wonder if there is a diff, will try that too.

Talking about expensive steaks, from my knowledge, the tenderloin is the most x.

PS, ribeye was typed twice. hehe.

U can use rump as steak, in fact, any part could be used as steak. But while handling rump, u have to exercise control over the heat. Else ya get leather. When I did my monthly bbq back in SL, I would use rump, slice them up thinnly, marinate and bbq. Pretty tender. 2 min/side over the heat.

From personal shoppin exp, I seen cattleman as the most ex ard here. I never did tenderloin at home, only in kitchen.

 

[lycans]

I would go to A & M Meat @ garden city(Quality) or Big gun butcher @ underwood(Price). A & M sells good cut of meats at a justified price. Big gun is really dirty cheap and I would get wings or other stuffs for casual meals. I'll only get ham, mince beef and steaks @ A&M.

hi

can i have the full address please?

i am staying alone now, it used to stay with 2 other sg guys but they all graduated. it was more economical to buy groceries and cook back then but now i one person only so i need to source for all the cheap stuff around

wat do u recommend for a single person?

thanks chef

 

[Zetta83]

hi

can i have the full address please?

i am staying alone now, it used to stay with 2 other sg guys but they all graduated. it was more economical to buy groceries and cook back then but now i one person only so i need to source for all the cheap stuff around

wat do u recommend for a single person?

thanks chef

I think for price, this is the one, de chef is mentioning.

http://biggun.com.au/
Address:
2912 Logan Road
Underwood QLD 4119

But it's abit far considering the distance from city, cost of travelling vs product.

 

[patryn33]

Wat's the oven boiler function abt? So far, it's grill, oven roast and bbq as the main methods of doing steak. Unless ya talkin abt those pressure oven which kinda function like a boiler.

Paiseh... type SALA... broil = Grill..
North American way of saying Grill..
http://www.omahasteaks.com/servlet/OnlineShopping?Dsp=32&FID=recipe_cookchart

 

[silviachef]

Zatta got it right, lycans.

Oven roast is similiar to oven grill, cept the heat source is different. Oven uses hot air while grills have the heat elements on top/bottom. Some ovens have a seperate drawer which is a grill oven, that can be used if you know how to handle the temp and the steak.

For a good butcher, Burlington Butcher @ valley is fresh, fairly priced. They lose out on the steak side. I'm not sure abt 2wong, SL, indrool side. But the butcher @ 2wong Shoppin centre is not that bad. Better than coles for sure.

 

[kivine]

Are there such things as CCA in UQ?

 

[lycans]

Are there such things as CCA in UQ?

nope but got alot of social and sports group u can join

 

[kivine]

Are there open houses for those?

And also another qn. which time is better to join? Sem 1 or Sem 2?

 

[dilphinus]

Are there open houses for those?

And also another qn. which time is better to join? Sem 1 or Sem 2?

are you coming from JC or poly? do you have exemptions? try doing a study plan for yourself

some subjects/modules are only available in a particular semester and some modules have pre-requistics

doesn't really matter it's sem 1 or 2 provided all your modules/structure fit nicely

 

[kivine]

are you coming from JC or poly? do you have exemptions? try doing a study plan for yourself

some subjects/modules are only available in a particular semester and some modules have pre-requistics

doesn't really matter it's sem 1 or 2 provided all your modules/structure fit nicely

Diploma in chem and pharm tech. GPA 3.2. Think will probably have 1.5-2yrs exemptions. But I have to fulfill my slavery obligations , which is up to sept. So i wonder whether it is worth it for a single month disruption if i take sem2 first.

 

[dilphinus]

Diploma in chem and pharm tech. GPA 3.2. Think will probably have 1.5-2yrs exemptions. But I have to fulfill my slavery obligations , which is up to sept. So i wonder whether it is worth it for a single month disruption if i take sem2 first.

if you are given 1.5 years or 2 years of exemptions, most prob u will be doing a mixture of yr 2 and yr 3 subjects

just for illustration purposes, you might have to take some yr 3 subjects which are only available in sem 1 but yr 2 semesters are only available in sem 2. then it makes more sense to start in sem 2 to do the yr 2 subjects before proceeding to taking yr 3 subjects (which might have pre-requistics) in sem 1

or you might have to clear certain yr 2 subjects in sem 1 first before proceeding to yr 3 semesters in sem 2

best is to check the availability of the subjects offered in each particular semester

 

[lycans]

Are there open houses for those?

And also another qn. which time is better to join? Sem 1 or Sem 2?

yes , during O week they will set up booths in the Great Court

semester 1 O week is more lively than semester 2 and lots of free gifts available in sem 1

 

[kivine]

ahh... thanks for the input dilphinus & lycans

 

[norphos]

Hi guys, i'm heading to UQ around Feb 08 alone. I'm alittle worried cos theres no one i know there. Just wondering if anyone is interested in going as a group so that at least i wont be so lonely? i can be contacted at 91726839 or via email norphos@norphos.net. Hope to hear from u guys soon.

 

[Zetta83]

Not to worry, UQ has lots of old birds in this forum. Unlike me if I choose QUT. I will be there early Feb no matter if it's UQ or QUT. And guess what? It's my first time too. I'm not worried, more of excited. Hope to see you in Brissy too.