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Coles used to have Curtis Stone's Pork Mince which was delicious. Apparently no more. So I'm going to try this recipe but without the rice, but add peas and corn instead. cheers

Cross contamination of bacteria from meats> The temperature used to kill bacteria depends on the target pathogen and the processed food but a temperature of 165°F (74°C) is sufficient to make foods safe. So at the usual 150-200C and at least 10 minutes in the frier I think any bacteria will be...

Go back to the 50's and earlier before auto washing machines and one even had to boil water in the copper Washing day was Monday when the bottom sheet was washed and replaced with the top sheet, and a new top sheet. One post i saw a few years back, the lady washed her towel after evry...

oh yeah about the latte. In Spain a cafe con leche, in France cafe au lait

and then it doesn't matter what "oven" you are cooking in but one thing I did learn in BBQ oven mode - turn the roast when you think it is about 1/2 way done - my 1st try the top came out a bit under done. And evn pork I do to about the 68-70 mark as it is then juicy and just a bit pinkish. Oh...

I have always used a meat thermometer to get roasts done just the way I like - generally 68-70C. I started with the good old dial thermometer but for the last year or so have used a remote digital. Magic, whether in my glass oven, grill, and now even my air frier. Set the temp on the remote and...

Years ago I watched a Rick Stein episode and he used a trick ttold to him by an old Chinese lady. Score the skin, if it isn't already ready, and poor boiling water over it to help render the fat, then pat dry before doing the oil and salt thing. Works every time for me.