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About Russell21

  • Rank
    Cool Cruiser

About Me

  • Location
    Central Coast NSW, Australia
  • Interests
  • Favorite Cruise Line(s)
    Princess, Carnival
  • Favorite Cruise Destination Or Port of Call

Recent Profile Visitors

571 profile views
  1. Was very interesting doing the coach tour of the town, and discovering how many thousands of acres of land became available after the land and seafloor rose.
  2. Many optomistic people are, due to Australia's control of Covid, overlooking the fact that the bulk of the world is in the worst mess since the problem started. I'm as keen as anyone to get back to cruising, but at 76 I can forsee that it is possible that I may run out of time.
  3. Damned near spilled my coffee Mic, thanks for the laugh. 😁
  4. Personally I can't understand why they don't simply dredge under the bridge to lower the water. Is it because it would interfere with the cross harbour tunnel? Lack of foresight on someone's part there.😁
  5. Boned and rolled shoulder of Pork slow cooking over charcoal with a bit of Banksia nut smoke for extra zing. Hot flash at the start to do the crackle then down to about 140C-150C, not a true low and slow to do pulled pork, but slow enough to keep the meat tender and juicy.
  6. This is something that gets me about vegetarians in general, why , if the vege thing is so great, do they try and make everything taste/look like normal food?
  7. Although rare, Fiji has had at least two cyclones as late as early June. May last year we had one on our Island cruise to Vila, there was a cyclone between New Caledonia and Vanuatu. The skipper just went up the west coast of New C, and went around the top to Vila thus avoiding the cyclone.
  8. I'll ask SWMBO how, she's pretty good at FRRRRRYYing the air on a regular basis.
  9. I spent my teenage years in Fairfield, Sydney, and ate at many of my friends homes. The call to the evening meal was likely to come in any one of about eight languages. This is how I acquired my multi national food tastes, yum yum.
  10. Taken from the top of the Arc de Triomphe.
  11. Yes indeed, our beef is usually a Bolar roast which is done in a Weber kettle by the low and slow method which produces a very tender result. Average cooking time is 6 to 8 hours depending on the size.
  12. That question has been answered. The egg came first, well before the chicken. Birds are descendants of the dinosaurs, and dinosaurs were egg layers, so according to the scientists the egg came before the chickens.
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