Bunnings BBQ Sat 1st of April Hawthorn

[Adric Landman]

Mark it in your calendar.

Adric

[Roboticist Mark]

I'm inclined to believe that this is a Hoax :-)

Mark

[Andy Gelme]

hi Adric,

On Thursday, 19 January 2017 08:56:56 UTC+11, Adric Landman wrote:

Mark it in your calendar.

Done !

On 2017-01-27 16:18 , Roboticist Mark wrote:

I'm inclined to believe that this is a Hoax :-)

I expect the event is real ... but, take care when you use the condiments or byte into your sausage !

-- 
-O-  cheers  =  /\ /\/ /) `/ =
--O                           --  http://www.geekscape.org     --
OOO  --  an...@geekscape.org  --  http://twitter.com/geekscape --

[Adric Landman]

Bump Reminder on BBQ Get Excited!

On Thursday, 19 January 2017 08:56:56 UTC+11, Adric Landman wrote:

[tubular]

17kg of onions, right? 

Are we sure that isn't a hoax? 

[Jen Strover]

I'll bring my oxy goggles - best onion fume protector ever :p

[Adric Landman]

I think we might need to all wear gas masks. The smell would permeate everything!

[Clifford Heath]

There's a technique for rapidly chopping onions which minimises the
vapour release. I might need to make a video to explain it however...

Clifford Heath.

> --
> You received this message because you are subscribed to the Google Groups "Connected Community HackerSpace" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to connected-community-h...@googlegroups.com.
> To post to this group, send email to connected-commu...@googlegroups.com.
> To view this discussion on the web, visit https://groups.google.com/d/msgid/connected-community-hackerspace/53a90f5e-4e96-4f8f-b2c7-deac68db2b02%40googlegroups.com.
> For more options, visit https://groups.google.com/d/optout.

[tubular]

Go for it Clifford.   This won't be the last time we'll be doing this.   May as well learn the best technique 

cheers

Lachlan 

[Clifford Heath]

On 3 Mar 2017, at 11:30 AM, tubular <lac...@tubularcontrols.com> wrote:
> Go for it Clifford. This won't be the last time we'll be doing this. May as well learn the best technique

Ok, my first attempt didn't work as well as it usually does,
but I'm uploading the video to <https://youtu.be/e7qbUC7VADk>.

Youtube says there's about 8 minutes remaining in the upload.

I picked up this technique from a professional chef. I might have
another crack at video sometime (this is my first Youtube upload!),
but this should get you started.

Clifford Heath.

[tubular]

Ok, neat.  I think I'll give that way a try 

My colleague sometimes does work in an onion factory out Colac way.  Apparently you get used to the smell and stop crying after 15 minutes or so 

John S also had some suggestions re low temperature 

Youtube followed your video up with a similar one by Gordon Ramsay.   I liked your attitude better. 

Anyone else got any tips? 

cheers

Lachlan 

[Clifford Heath]

On 3 Mar 2017, at 1:33 PM, tubular <lac...@tubularcontrols.com> wrote:
> Ok, neat. I think I'll give that way a try

The diagonal cuts mean you can dice it fully without needing to break the hemisphere :)
Unfortunately I failed at this :) but it's what keeps from exposing cut surfaces.

> Youtube followed your video up with a similar one by Gordon Ramsay. I liked your attitude better.

I saw that was upcoming, but didn't watch it :)

Clifford.

[Bharanee Rathna]

Use a very sharp knife, peel onions & drop them in a tub of icy water before slicing them. Diminishing returns beyond that unless you want to spent some money on fancy appliances.

--
You received this message because you are subscribed to the Google Groups "Connected Community HackerSpace" group.

To unsubscribe from this group and stop receiving emails from it, send an email to connected-community-hackerspace+unsubscribe@googlegroups.com.
To post to this group, send an email to connected-community-hacke...@googlegroups.com.
To view this discussion on the web, visit https://groups.google.com/d/msgid/connected-community-hackerspace/8F9C9AA0-CDCD-455E-BC0B-44D61A8CA82D%40gmail.com.

[Clifford Heath]

On 3 Mar 2017, at 2:52 PM, Bharanee Rathna <deep...@gmail.com> wrote:
> Use a very sharp knife,

Yes.

> peel onions

... without exposing a cut surface - i.e. not as I did in my video.
I normally use a small kitchen knife to lift the layers if they're
recalcitrant. Exposed layers do not exude much vapour, only
cut ones.

> & drop them in a tub of icy water before slicing them.

Making the outer 2mm of an onion cold does not reduce the vapour
released when you cut the whole thing - that's an urban myth. You'd
need to almost freeze them, which would take 2 hours.

Wetting the cut surface might help.... but that interferes with cooking.

> Diminishing returns beyond that unless you want to spent some money on fancy appliances.

That's not true. You can fully dice an onion half without exposing the
cut surfaces; but not if you use Gordon Ramsay's method!
Diagonal cuts are the go - as course or fine as you like.

Clifford Heath.

> On 3 March 2017 at 13:37, Clifford Heath <cliffor...@gmail.com> wrote:
> On 3 Mar 2017, at 1:33 PM, tubular <lac...@tubularcontrols.com> wrote:
> > Ok, neat. I think I'll give that way a try
>
> The diagonal cuts mean you can dice it fully without needing to break the hemisphere :)
> Unfortunately I failed at this :) but it's what keeps from exposing cut surfaces.
>
> > Youtube followed your video up with a similar one by Gordon Ramsay. I liked your attitude better.
>
> I saw that was upcoming, but didn't watch it :)
>
> Clifford.
>
> --
> You received this message because you are subscribed to the Google Groups "Connected Community HackerSpace" group.

> To unsubscribe from this group and stop receiving emails from it, send an email to connected-community-h...@googlegroups.com.
> To post to this group, send an email to connected-commu...@googlegroups.com.

> To view this discussion on the web, visit https://groups.google.com/d/msgid/connected-community-hackerspace/8F9C9AA0-CDCD-455E-BC0B-44D61A8CA82D%40gmail.com.
> For more options, visit https://groups.google.com/d/optout.
>
>

> --
> You received this message because you are subscribed to the Google Groups "Connected Community HackerSpace" group.

> To unsubscribe from this group and stop receiving emails from it, send an email to connected-community-h...@googlegroups.com.
> To post to this group, send email to connected-commu...@googlegroups.com.
> To view this discussion on the web, visit https://groups.google.com/d/msgid/connected-community-hackerspace/CAOX4-H5KvtOHO8f%3D7RGqoEL3tX55KD2FruETmTfmNY7B%2BaATew%40mail.gmail.com.

[Adric Landman]

So far we have 4 volunteers. 

I am looking to have two shifts. So we will need at least 8 volunteers. 

Who else is going to help out?

Adric

[Adric Landman]

So now we have 7 volunteers,

Does anyone else want to help out. The more the merrier!

Andy G

John S

Brendon M

Adric

Lachlan

Jen,

Shane

On Wednesday, 8 March 2017 09:37:38 UTC+11, Adric Landman wrote:

So far we have 4 volunteers. 

I am looking to have two shifts. So we will need as many volunteers as we can.

[Adric Landman]

Heads up this weekend the Bunnings BBQ!

1st of April. Be there!

[Adric Landman]

Also does anyone have a large esky, we need a large one or a few small ones for all 500 sausages. 

[Adric Landman]

Hello All,

The following is the roster. 

Andy G 11-4pm

Brendon M 9 -4pm 

Adric 9am - 4pm 

Shane 9-4pm 

Can the following people please tell me when they will be avalible. 

Lachlan 

Jen, 

 

 

Cheers,

Adric

[Rob B]

I am unsure when I can get there ,but I will aim for the early shift with an esky.

Regards Rob B

--

You received this message because you are subscribed to the Google Groups "Connected Community HackerSpace" group.

To unsubscribe from this group and stop receiving emails from it, send an email to connected-community-hackerspace+unsubscribe@googlegroups.com.
To post to this group, send email to connected-community-hacke...@googlegroups.com.

To view this discussion on the web, visit https://groups.google.com/d/msgid/connected-community-hackerspace/2da6a25c-b18e-4c60-ac77-fd003e7893d6%40googlegroups.com.

[John Spencer]

I'll be there from 9ish to 3pm

--

[tubular]

I'll be there soon after 10 with the sliced onions.  

If you could buy a frozen pack or two of diced onions when you get the snags, that'd cover that first hour and save me an additional early morning trip 

[Jen Strover]

Put me down for 10-4.

Jen.

[Rob B]

I'll bring 2Kg sliced to start or should I slice more more to start at 9 thru to 12 with mid sized esky which can be left at the space for Monday pickup (note no onions allowed!)

Regards Rob B

--

You received this message because you are subscribed to the Google Groups "Connected Community HackerSpace" group.
To unsubscribe from this group and stop receiving emails from it, send an email to connected-community-hackerspace+unsubscribe@googlegroups.com.
To post to this group, send email to connected-community-hacke...@googlegroups.com.

To view this discussion on the web, visit https://groups.google.com/d/msgid/connected-community-hackerspace/62a6a610-a473-4fd3-9150-cfbf9659e1f0%40googlegroups.com.

[Adric Landman]

Well Rob if you bring the 2kg I think that should be enough for the hour before lachlan comes. 

Thanks,

[tubular]

Yeah 2kg will be heaps.   Thanks Rob 

I have some cheap polystyrene eskies for the rest of the onions.  

[tubular]

Ok that was 'epic'.   Big thanks to Adric for driving it, and those generous souls who helped out to make it such a huge success.   After costs we cleared $1435, way more than previous BBQs.   

We had a lot of customers come back for seconds.  I'd like to think it was the onions but perhaps twas the friendly service.    

We'll do more comfy camp chairs next time.   Think it helps people stay around and (rightly) consider seconds.