Buzzer
ParkRoyal2100:
These days my diet is mostly vegetarian
Me too PR, and I’m loving it. I buy all sorts of veg every week that I have never had before, chop them all up and steam them for 20 minutes. Always make a sauce of some kind to go with and I have no hankering for the single sausage, meat pie and beef bourgignon that are still hanging about in the freezer. 
Spardo:
ParkRoyal2100:
These days my diet is mostly vegetarianMe too PR, and I’m loving it. I buy all sorts of veg every week that I have never had before, chop them all up and steam them for 20 minutes. Always make a sauce of some kind to go with and I have no hankering for the single sausage, meat pie and beef bourgignon that are still hanging about in the freezer.
I’m no Jean Pierre White but I can do all sorts of tasty (and easy, given a bit of effort) veg dinners. I’m trying my best to replicate some of the tastiest and most wholesome veg pakoras my ex and I used to buy, but I’m not there yet. I’m not an avid vegan or anything, it’s just that a (mostly) vege diet keeps me… errr… “regular” 
Those pigs were feral, all processed and sent to Germany. It’s illegal to sell feral pigs for human consumption, in Australia.
I’ve carted live, domestic pigs for slaughter, but they’re carried three decks high and the entire trailer has to be hosed out after every load. I’m 6’6" and the bottom and middle decks were very cramped, so I didn’t do that for long. Imagine Carryfast on that job? He’d squeal louder than a trailer load of pigs. 
I also did chickens, same sort of deal except we weren’t allowed out of the cab at the processing plant, for biological safety, but it didn’t stop the little white buggered ■■■■■■■■ on me while I was securing the crates.
After the chooks taking revenge, there was no way I wanted to cart cattle, although I was offered a job doing such up in the Gulf.
Buzzer:
Buzzer
. Great photo 1933, But a very unusual colour for that era. Larry.
ParkRoyal2100:
Spardo:
ParkRoyal2100:
These days my diet is mostly vegetarianMe too PR, and I’m loving it. I buy all sorts of veg every week that I have never had before, chop them all up and steam them for 20 minutes. Always make a sauce of some kind to go with and I have no hankering for the single sausage, meat pie and beef bourgignon that are still hanging about in the freezer.
I’m no Jean Pierre White but I can do all sorts of tasty (and easy, given a bit of effort) veg dinners. I’m trying my best to replicate some of the tastiest and most wholesome veg pakoras my ex and I used to buy, but I’m not there yet. I’m not an avid vegan or anything, it’s just that a (mostly) vege diet keeps me… errr… “regular”
I got hooked on Dal with Goanese cooks at sea in the 1960s - if you want a tasty veg dinner try this: Dal Fry Recipe (Restaurant Style Dal Recipe) - Swasthi's Recipes
mushroomman:
A couple for Park Royal and S.D.U.1
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You ever tried a Yalta pie, MRM? I reckon they made their name through brilliant marketing, rather than brilliant pies. 
Not had a Yatala pie for over 17 years now S.D.U. when we used to live in Ormeau about 4 miles away. I thought that you might recognise the sign and you might remember that the pie shop was on the main road before they built the motorway, 25 years ago. 
mushroomman:
Not had a Yatala pie for over 17 years now S.D.U. when we used to live in Ormeau about 4 miles away. I thought that you might recognise the sign and you might remember that the pie shop was on the main road before they built the motorway, 25 years ago.
Despite having spent a little time in Oz I admit I had never heard of Yatala pies let alone tasted one. Can any body give the recipe? Or is it a state (Queensland) secret?
Dipster:
Despite having spent a little time in Oz I admit I had never heard of Yatala pies let alone tasted one. Can any body give the recipe? Or is it a state (Queensland) secret?
It depends on what kind of pie you want Dipster, chunky steak, curry chicken and vegie or they used to do a pineapple pie. 
mushroomman:
Dipster:
Despite having spent a little time in Oz I admit I had never heard of Yatala pies let alone tasted one. Can any body give the recipe? Or is it a state (Queensland) secret?It depends on what kind of pie you want Dipster, chunky steak, curry chicken and vegie or they used to do a pineapple pie.
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Ah, so Yatala is a brand? My mistake. But I like the sound of a pineapple pie.