Just a heads-up to all the Sydney Dopers, especially those who don’t post on TheLoadedDog’s G’Dope board.
We’re organising a SydDope !
Date : Saturday 18th May. Meeting at 10:00am
Where : Bankstown (we’re still debating whether it’s a chinese restaurant, or a BBQ at TLD’s house), but either way, it’s going to be kid-friendly, so bring spouses and kids if you want to.
The G’Dope thread is here, but feel free to post in either thread.
So far we have :
TheLoadedDog,
Reprise,
Woolly,
Goo
Now, I know there’s more Sydney Dopers out there, dying to attend a Dopefest
coughJudicatorBalmainBoydon’taskcough to name a few.
Looks like reprise isn’t able to make it, and has joined BalmainBoy in the G’Dope Derryn Hinch Shame File of Unreliable Buggers. I hope the Meldopers get their act together a bit better than this Sydney lot. What a bunch o’ Ruddocks.
Cath, yer bringing a camera, right? My sister still has my digicam, and I decided it wasn’t worth an hour and a half round trip in the car (and the sacrifice of a good sleep-in) to get it.
If any other dopers want to attend at the last minute, you are more than welcome. Email me at brownlee at tpg dot com dot 'EY YOU, and I’ll give you directions to find my place. It kicks off late morning.
Leechie, as host of this er… event, it’ll be GOOD TLD[sup]TM[/sup] in charge tomorrow. EVIL TLD[sup]TM[/sup] will come out to play in Melbourne next week.
Photos coming, but up here in the sticks it takes a while to get them developed
The photos should prove exactly who is alpha male, who makes the best dippy bread, (recipe to follow please) who set my barby on fire and the average number of rugrats per G’Doper
One dippy bread loaf (I usually buy a medium sized round loaf)
I 300 ml carton of sour cream
250 gm grated cheese (I use generic tasty)
A couple of good handfuls of chopped shallots
I couple of good handfuls of chopped bacon (sometimes I use tinned salmon instead)
Parsley, garlic, salt and pepper to taste.
Cut off the top of the loaf, pull all the soft squishy bread out of the middle and keep aside, covered. Mix everything else together, bung it in the bread shell and bake for around an hour at 180 ish degrees.
Eat by dipping reserved squishy bread and crusts or bread rolls. Say prayers for your arteries.
BTW, what do I do with these spring rolls ? I’m dying to try them, but don’t know what to do with them ? (please don’t say I have to deep-fry them) And thanks for making them, TheLoadedSO
With all due apologies to Simon & Garfunkle’s “I am A Rock”
A winter’s day
In a deep and dark Bankstown;
I am alone,
Gazing from the patio to Goo’s BBQ below
Midst a freshly fallen silent shroud of coal.
I am a crock,
Not an alpha male.
I’ve cooked the steak,
To a turn, near al dente,
With snags to die for.
The spareribs are a worry, we will not mention that;
But these damm chicken wings are naught but skin and fat.
I am a crock,
Not an alpha male.
Don’t talk of fondues,
Greek salads, chips and Toohey’s;
They’re causing indigestion.
I’ve finished the cremation of chickens that have died.
It’s a marinade TLD never should have tried.
I am a crock,
Not an alpha male.
I have my Cooper’s
And Shiraz to console me;
I am shielded by a pall of smoke,
Hiding in the gloom, sitting by that tomb.
I look for support but no one looks at me.
I am a crock,
Not an alpha male.
And a chef feels real pain;
And the stigma never dies.
Well thanks for coming, you buggers. I had a good day, and I’m glad you all seem to have as well. And not a Fosters in sight.
Beer, a barbie, fantastic wine, kids with faces smeared in chocolate, a freaked cat… Heaven, I tells ya!
Goo, yep those spring rolls are fodder for the deep fryer, but they’re worth it. Thanks again for bringing the barbie (and yerself) in the Big Red Twuck all the way from Woy Woy. You and yer SUV… sure you’re on the right side of the Pacific?
Woolly, your alpha male status is intact (just): the chicken wasn’t as think as you burnt it was. It was, according to Kim, the honey marinade which gave them that unique Phil Koperberg look. Anyway, I tried them later and they wazzun bad. And your snag-cooking skills are beyond reproach.
Reprise, the dippy bread was brilliant. I’m going to have a bash at making the salmon version when I get back from Melbourne.
Can they be cooked in any way other than deep frying ? I heard mention of “shallow frying” ? Is this an option ? I don’t own a deep fryer but really want to eat these specially made spring rolls.
A bit too far for me to travel, but please take lots of pics and we want reports as well.
I hope the Meldopers get their act together a bit better than this Sydney lot. What a bunch o’ Ruddocks.
