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gday Matt and welcome from Sydney (I don't understand - we get one new member from NSW for every 10 from QLD...)

best of luck dude - don't be afraid to look for opportunities outside your usual career path, this could be a chance for a great new beginning

anyone used one?

turned 16 in '80 - loved Space Invaders! nice pics. I had (and lost) some great pics from some really big bushfires from about 8 or 9 years ago when Sydney was surrounded by fires. it was Christmas Day 2001 and looked like Armageddon where I lived with red and black sky in the mid afteroon, it...

well done mate, you are indeed a deserving winner! it's great to see you flying the Aussie flag at topmast! in a few years time I'll be able to say "I remember him way back when..."

that's a great piece of kit you got there Smokey! welcome to THP from the land Down Under.

you forgot about the stash of hot sauces and the vegie garden of superhots

yes, time to grindher

most recommendations I have read say that you should dry at about 145degF/63degC in order to kill bacteria - I have a thermostat on mine which goes up to 63degC and that is where I dry mine. the longest I have ever dried beef jerky for was 14 hours due to the thick slices I used. recently I...

annual inspections here in NSW for re-registering vehicles - everything's gotta work and not too much rust otherwise the car gets defected.

damn

I reckon I could make up a batch out of ground meat without too much problem. I may have to add some salt though. let me have a think about it...

it sure can't hurt

make vodka!

gotta get me some of those - pm sent - I hope there's some left

if you are talking hydro I know nothing about it

right you are my friend - already preparing for seed starting August '09 and I am still yet to harvest a pod this season. nothing like being prepared!!!

* I don't think your plants show any signs of deficiencies * the discolouration where stems/branches/leaves meet is normal * don't overdo it with the Epsom Salts, you can burn the plant with too much (I know I have), once a week or better yet fortnightly should do the trick * you can use a...

to answer the question posed at the top of the thread - I hover between a-hole and critic depending on my mood and the situation. some may call me arrogant, to them I say 'get f*****'

just the knife that came with the board: http://www.sausagesource.com/catalog/hme-origbrd.html before getting this kit, I would use a super sharp Global meat knife - it's so sharp you don't know you've cut yourself until you see the blood.