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Is the CAMS license a 1 off fee? Or is it yearly?

Also, on another note. My car FINALLY got approved by the other persons insurer for repair. A whole month after the accident, QBE are hopeless. I should hopefully have it all repaired before the end of the month meet.

inb4 Birds is the new chef and cooks it well done

At home and with a stone grill, yes. But I've been having medium at restaurants lately. It usually comes out medium to well anyway, cause some don't have a clue about cooking different sizes and cuts or don't bother / have time to check it while cooking.

Plus hardly anyone at a restaurant knows how to cool a proper well done steak without burning it - they invariably whack the heat on high and burn the outside; jerk offs. It's supposed to be no red inside, without the burnt outside. Inb4 Hamish says they do this out of spite or to rush it out; some may do this and others are in fact clueless and glorified water burners.

next SAU BBQ we'll do a steak cook-out. I'll bring the Webber Q and its game-on.

Hamish vs Birds vs Alvin vs Ash.

first guy to die, loses.

PS. I clicked post before I saw yours Plattsy. so wasnt referring to you. gosh.

next SAU BBQ we'll do a steak cook-out. I'll bring the Webber Q and its game-on.

Hamish vs Birds vs Alvin vs Ash.

first guy to die, loses.

PS. I clicked post before I saw yours Plattsy. so wasnt referring to you. gosh.

I have one thing to say to my fellow competitors

That is all

next SAU BBQ we'll do a steak cook-out. I'll bring the Webber Q and its game-on.

Hamish vs Birds vs Alvin vs Ash.

first guy to die, loses.

PS. I clicked post before I saw yours Plattsy. so wasnt referring to you. gosh.

Will be there as part of the VWL Judging Panel.

yup thats right.

pay 75 bucks for a steak and tell some glorified water burner to cook it how he wants.

the words get f**ked spring to mind here.

because every piece of meat is different and as you cant see the meat in question, you can't ascertain how it needs to be cooked.

also because the chef at Rockpool has cooked probably 20,000+ steaks in his life and knows infinitely more than you about cooking steak.

which all of course means... you will get a better steak

also because the chef at Rockpool has cooked probably 20,000+ steaks in his life and knows infinitely more than you about cooking steak.

how much would rockpool chef get paid? live off tips & compliments?

thats a lot of steak and boring/depressing lifestyle to be a maestro at a top shelf restaurant.

Honestly, a chef knows more about how you like your steak than you do.

Probably the most criminal rule broken of most food really. Customer preference means shit if the quality of the cuisine is good. You should learn to love everything :P

how much would rockpool chef get paid? live off tips & compliments?

thats a lot of steak and boring/depressing lifestyle to be a maestro at a top shelf restaurant.

fark all + IF kitchen gets tips, it's usually 10% divided between the whole kitchen staff

yes, it is shit

apart from one thing.

how i like my steak.

this is of little consequence.

how can you say how you want a piece of meat cooked without seeing the piece of meat in question

easy. bring me a steak. make it rare.

simple. could be f**king 4 inch thick or half inch. i want it rare. simple as fark.

every other flamin mongrel in the world at top restaurants can do it. why is it so hard in australia.

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