Melbourne Comedy Gala 2009 - Otis Lee Crenshaw - Bundaberg Rum

Melbourne Comedy Gala 2009 - Otis Lee Crenshaw - Bundaberg Rum On YouTube.

Otis Lee Chenshaw Bundaberg Rum Melbourne International Comedy Festival Gala 2009 For www.oxfam.org.au Since there were a few requests. The Lyrics: They thought they'd be - The kingdom by the sea. The Jewel, in Australia's crown. They used to think - They'd made the drink - That would turn, The whole world upside down. One sip. And the whole world would come. For one sip. Of Bundaberg Rum. They distilled the sugar. Into pure molasses. They raised their glasses High above their heads. They took one sip - They took one sip. And someone said: Holy shit, this is liquid crack, What the f.. are you lookin' at? Come over here and I will beat you like a drum. And I'll introduce your face to my hand. And we'll settle this whole thing man to man. Bartender, two more cans of Bundaberg Rum. Cause its canned hate, Liquid Venom. Makes you mean as a snake. Makes you wanna punch women. It's purified sugar from a high pressure cooker. Makes your skin start crawling, 'Til they peel you from the roof. Its caustic soda, Mixed with cola. Makes your eyes grow beady, Makes you go bipolar Makes you watch sport channels, Wanna wear flannel. Makes you wanna call the bouncer a big fat poof, Join One Nation, or family first. But he hates mankind. Cause hes blind drunk, and dumb on Bundaberg Rum. Bundaberg Rum. Wine is for purists, Whiskey's for snobs, Foster's is for tourists, But Bundy is specifically targeted for yobs. Cause its canned hate, Liquid Venom, Its semen from a demon, With just a twist ...

Tags: Otis Lee Crenshaw, Bundaberg Rum, Comedy Gala

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How to Make Salsa

How to Make Salsa

Making salsa became part of my life for two reasons. The commercial brands get expensive on a tight budget. Second, it was a much better dietary option for "snacking" than chip dip. So I thought I'd give it a try, beginning with a basic salsa then making a fruited one.
Before making your first batch, however, it's important to realize that salsa needs vinegar and/or lemon juice because of the low-acid ingredients therein. Having vinegar and lemon juice avoids certain very nasty bacterial growths. Thankfully, even the fruited salsa recipes I've seen include one or both of those ingredients and they don't detract from the finished products flavor in the least.

With that caveat in your mind, the next thing to consider is the main ingredients. The key aspect to salsa is tomatoes. If you prefer a juicier salsa, you can use regular salad tomatoes. Some people remove the tomato skin before preparing their salsa, but I find leaving it on helps keep the tomato crispier in processing. Another fun alternative is using green tomatoes as a foundation, for a southern flair.

The second ingredients are your peppers. Ranging from sweet to hot, the blend chosen determines the level of heat in your salsa. In sweet peppers, I like to use several colors for visual appeal. For hot peppers, the smaller the chili the hotter it tends to be. For 12 pints of salsa, for example, I will only use ONE scotch bonnet and two or three jalapenos, but as many as five banana peppers, for example. No matter what blend you choose, please wear gloves and keep your hands away from your face. I can tell you first hand how uncomfortable a little left over chili juice felt on my eyebrow - it's a mistake I do not intend to make twice.

What you add to this foundation depends on your personal tastes. For savory blends I like to add a variety of onions, chives, and garlic. For sweeter salsa I add fruits, ginger, and other cooperative spices. The size of each item added to the salsa should, in my opinion, be relatively uniform so you get a bite of every flavor each time you dip in! Beyond this I have some hints I'd like to share for success:

* While there are recipes for hot water canned salsas, its safer to pressure-cook them. In this case, I suggest starting with the chopped raw components placed into the canning jars. The salsa will cook in the pressure cooker but not turn to mush this way.
* Try adding a little honey to your salsa. It's a great preservative and provides a sweet balance point.
* Always use the freshest ingredients possible - the flavor of the salsa really benefits.
* Keep your salsa stored in a dark, dry space (ideal temperature between 50 and 70 degrees F.)

Finally try to use your salsa within 12-15 months for best results.

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A Steamy Spit Roast

A Steamy Spit Roast On YouTube.

A steam powered spit roast made for a party - Amazingly it worked. And it worked by... heating water in a pressure cooker over the fire; this created the steam to pedal the bike. On each half revolution the pedals kicked the valve to redirect the steam to the other cylinder, the bike turned an old gear box and the pig was connected to the drive shaft (well, scaffold pole). The bike wheel on the front is the fly wheel, and the water was kept at the right level via a simple balance; the cooker was on a long arm which lifted when it lost water (making it lighter) which tripped a switch to a central heating valve to let more water in.

Keywords: spit, roast, pig, hog, spitroast, steamengine, steam, engine, power, contraption, Heath, Robinson, bicycle, pedal, barbeque, bbq, party

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H.BEACH 6QT. S.STEEL OVAL SLOW COOKER

H.BEACH 6QT. S.STEEL OVAL SLOW COOKER

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Features: Full-grip handles. Temperature guide. Power interrupt protection. 3 choices for easy, automatic cooking. Thermometer probe for meat. A thermometer probe lets you cook food to a specific temperature or you can cook your meal for a specific length of time. Either way, your Hamilton Beach(R) Programmable Slow Cooker will take it from there, keeping your meal warm until you're ready to sit down and enjoy it.

• Hamilton Beach 33966 6 Quart Oval Slow Cooker, Stainless Steel
• HAMILTON BEACH/PROCTOR SILEX

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• Cooking Light Cook's Essential Recipe Collection: Slow Cooker: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION)

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Fissler CookStar Induction Pro Portable Cooktop

Fissler CookStar Induction Pro Portable Cooktop

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Fissler’s CookStar Induction Pro is perfectly suited for the kitchen, dining table, buffet, or patio. Imagine making flambé or grilling kabobs right at the dinner table, having a warming plate for parties, or making chili beside your barbeque grill, all while saving energy. The CookStar Induction Pro has a 1500 watt motor that is powerful enough to boil water in less than a minute and its multi-functional uses make it ideal for any modern home. The Cookstar Induction Pro also features a "Boost" button for maximum power and then resets itself back and a "Keep Warm" function which allows food to be kept perfectly warm without additonal cooking. This Induction cooktop is perfectly suited to all Fissler Cooking products since all are already induction capable. Only induction capable cookware will work on this cooktop.

• Stylish black profile with frameless glass ceramic surface
• Touch-sensitive controls
• One-Touch ?booster? and ?keep warm? functions offer speedy cooking and buffet serving capabilities
• 1500 Watts with 9 power levels and keep warm level
• Made in Germany

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• Max Burton 6010 8-Inch Induction Interface Disk with Heat-Proof Handle

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