Thats because it's a class, off course they teach you something. Just like a driver school teaches you to drive, most people wouldn't pass if they where not coached either. Guns can kill people that's obvious but in the hands of morons, drugged up nuts, criminals or religious extremists so can cars, let alone trucks.Bjay said:Well it seems that I need to eat my words, as stated in an earlier post( they dont just give guns to everyone, or to that effect). Was told today by a bloke at work that a friend of his is now living in the city and decided to do her course as she still often comes back to the farm. She was the only one to pass strait up out of 18 people. The rest I was told were coached until they got the answers correct so they could then pass. If anyone needs to be told the answers to pass this course in no way shape or form should they be allowed to own a firearm. Shocked to the core but not surprised in this day and age.
Grubs And Their Guns.
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Coincidentally, FB memories reminded me of that Alpaca dinner, which was 5 years ago.
Here are my notes from the night...
The Alpaca producers are promoting alpaca meat by holding a series of tasting menus in regional restaurants. Went to one in Goulburn, with visiting chef David Campbell from Wharf Rd restaurant in Nowra to give the local chef a hand with this very different ingredient.
Menu was interesting, with some nice combinations of flavours, if a little restrained.
Wines were all from Kingsale, a local winery.
had:
Carpaccio of tenderloin with teriyaki sauce, chives and sesame, served with 2011 semillon. This was pretty nice, showing off the buttery character of the alpaca tenderloin very well. The semillon was very good, picked early and quite like a very good Hunter semillon, which are generally picked early and consequently are relatively low in alcohol. A good combination.
Second course was alpaca kebab with salsa criolla and chlli ketchup. This was pretty tasty, and I'm certain that the alpaca had been enhanced with some fat as it was juicy. Spicing was pleasant, but could have been a little more assertive. Salsa was a good accompaniment. Wine was a 2011 sauvignon blanc, not displaying much varietal character but dry and matched the dish well.
Third course was braised shoulder with kimchi and iceberg lettuce. Home made kimchi had a good sour cabbage flavour. This was served with a pretty mild but pleasant enough chili sauce, and you wrapped it up in the lettuce leaf to eat sang choi bau style. Alpaca shoulder was in strips and was a little dry. Wine was a 2011 shiraz rose which was quite good.
Fourth course was seared sirloin with yazu miso and wagyu bresaola. This was the disappointment of the night, the sirloin had been rested in the oven a fraction too long and was only slightly pink in the middle and a bit tough and dry. Chef admitted as much, and I was sympathetic as with this meat a minute would make all the difference, this was not his kitchen and oven temps vary so much. Bresaola (spiced dried beef) was a surprisingly effective flavor and texture combination. Wine was the 2009 Emma shiraz, a pleasant enough wine.
Fifth course was the best of the night - Neck end osso buco with Peruvian tabasco sauce and herb salad. Very interesting spicing and a nice flavor and texture. Served on a dollop of mash. Wine was the 2008 Merlot Malbec, an unusual but effective blend, and my favorite red from this vineyard.
Desert was buttermilk cream (essentially a panna cotta) with spiced poached fruits and served with orange liqueur wine. Panna cotta was fine, slightly sour as you would expect, and the poached figs and dates were a good combination. Wine wine was a white that had been macerated with orange peel and fortified with pure spirit. Interesting, but the orange was a bit assertive.
Here are my notes from the night...
The Alpaca producers are promoting alpaca meat by holding a series of tasting menus in regional restaurants. Went to one in Goulburn, with visiting chef David Campbell from Wharf Rd restaurant in Nowra to give the local chef a hand with this very different ingredient.
Menu was interesting, with some nice combinations of flavours, if a little restrained.
Wines were all from Kingsale, a local winery.
had:
Carpaccio of tenderloin with teriyaki sauce, chives and sesame, served with 2011 semillon. This was pretty nice, showing off the buttery character of the alpaca tenderloin very well. The semillon was very good, picked early and quite like a very good Hunter semillon, which are generally picked early and consequently are relatively low in alcohol. A good combination.
Second course was alpaca kebab with salsa criolla and chlli ketchup. This was pretty tasty, and I'm certain that the alpaca had been enhanced with some fat as it was juicy. Spicing was pleasant, but could have been a little more assertive. Salsa was a good accompaniment. Wine was a 2011 sauvignon blanc, not displaying much varietal character but dry and matched the dish well.
Third course was braised shoulder with kimchi and iceberg lettuce. Home made kimchi had a good sour cabbage flavour. This was served with a pretty mild but pleasant enough chili sauce, and you wrapped it up in the lettuce leaf to eat sang choi bau style. Alpaca shoulder was in strips and was a little dry. Wine was a 2011 shiraz rose which was quite good.
Fourth course was seared sirloin with yazu miso and wagyu bresaola. This was the disappointment of the night, the sirloin had been rested in the oven a fraction too long and was only slightly pink in the middle and a bit tough and dry. Chef admitted as much, and I was sympathetic as with this meat a minute would make all the difference, this was not his kitchen and oven temps vary so much. Bresaola (spiced dried beef) was a surprisingly effective flavor and texture combination. Wine was the 2009 Emma shiraz, a pleasant enough wine.
Fifth course was the best of the night - Neck end osso buco with Peruvian tabasco sauce and herb salad. Very interesting spicing and a nice flavor and texture. Served on a dollop of mash. Wine was the 2008 Merlot Malbec, an unusual but effective blend, and my favorite red from this vineyard.
Desert was buttermilk cream (essentially a panna cotta) with spiced poached fruits and served with orange liqueur wine. Panna cotta was fine, slightly sour as you would expect, and the poached figs and dates were a good combination. Wine wine was a white that had been macerated with orange peel and fortified with pure spirit. Interesting, but the orange was a bit assertive.
Goldfreak said:Hey DrDuck, have you ever tried a bandicoot burger ? ]
Too cute, even for me!
Been out of internet range for the last week. Thought this topic would of been closed by now.
Doug
Doug
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I am not a fan even of the title of this thread,I prefer - Grubs with guns - if it has to be.
The title to me implies that anyone with a gun is a grub.
Firearms get a bad name just because of a few.
People are always the problem not any gun.
Just saying :Y:
The title to me implies that anyone with a gun is a grub.
Firearms get a bad name just because of a few.
People are always the problem not any gun.
Just saying :Y:
some facts and figures if anyone feels like a long read
http://www.gunpolicy.org/firearms/region/australia#total_number_of_gun_deaths
http://www.gunpolicy.org/firearms/region/australia#total_number_of_gun_deaths
yep, the gun policy is a long read, interesting that the stats have dropped, pity the same doesn't apply to owning and driving the worlds man made biggest killer , the motor car , the car doesn't kill the person behind the wheel does, and my thoughts are the same as rockhunter, this thread is similar to religion and politics, there are divided thoughts and opinions with no winners, well NSW has another amnesty starting July for 3 months , my thoughts on that are the amnesty should be all year round if they are serious about reducing the number of unregistered firearms in the community. wonder how many were sent overseas to the counties with conflict ??? now heres a question has the world ever been at peace without conflict, not that I'm aware of, its been in conflict over land or religion
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iamagoldenoldie2 said:
You absolutely nailed it with the continued all year round amnesty :Y: it's an absolute given it should be the case. I'm a firearms owner and enjoy the times I spend with my boys teaching them what my father taught me, responsible use of firearms will reward you plentiful supply of food if needed but in reality will serve you as a tool to take charge of a miserable situation. My thoughts regarding why year round amnesties don't exist is similar to your views regarding world peace and the reason imo is bean counters won't allow it because their perceived financial figures are disrupted by peaceful community behaviour. Just saying . Mod's if this is perceived to be out of line take charge.
Sorry but I think you may have missuderstood me on this one. Im a gun owner and a responsible one at that. My point was that if you do the course and still fail it you should not be coached into getting the answers right so you can pass,go home and learn a bit then come back and sit the test again. Until your competent with the answers under your own knowledge you should not be passed.Goldfreak said:Thats because it's a class, off course they teach you something. Just like a driver school teaches you to drive, most people wouldn't pass if they where not coached either. Guns can kill people that's obvious but in the hands of morons, drugged up nuts, criminals or religious extremists so can cars, let alone trucks.Bjay said:Well it seems that I need to eat my words, as stated in an earlier post( they dont just give guns to everyone, or to that effect). Was told today by a bloke at work that a friend of his is now living in the city and decided to do her course as she still often comes back to the farm. She was the only one to pass strait up out of 18 people. The rest I was told were coached until they got the answers correct so they could then pass. If anyone needs to be told the answers to pass this course in no way shape or form should they be allowed to own a firearm. Shocked to the core but not surprised in this day and age.
No problem bjay :Y: my opinion depends on if they were coached over the shoulder while marking the test or as part of the class as general training during question and answer time. I personally am crap at paper based tests. Probably the best lesson I learnt was from a family member and that is always assume a gun is loaded and therefore never ever point it in a unsafe direction like it could go off at anytime. That even includes when you have the bolt out and am cleaning it. Sounds crazy but its a good habit to get into.
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Yep gun's and licensing should be treated similar as vehicles, you fail go home sulk review the literature pay again and one day you'll pass with flying colours. Mind you I'd limit the reassessment process to a certain amount of fails to include black listing of repeat fail attempts.
Thanks bjay, problem is it only takes one hungry fox to set them back years. One tried to come in real close this morning under the cover of fog, a plubber gave me some warning to grab my rifle so Basil is now helping to fertilize my grapefruit tree. This is what I am trying to prevent. Its a photo off the internet.Bjay said:
.223 would be perfect for them. I know Ill probly be crucified for this but around the house if a fox comes in close the .17 hmr does the job nicely with a well placed shot out to 50 to a hundred . Cheap to run also.
Where would we be if they banned gun ownership. Throwing rocks and sticks at ferals My throwing arm was never great :lol:
My throwing arm was never great :lol:
