Remember Frank you don’t need to have a drink, you’re very interesting to listen to. I’m gonna listen to this whole stream.. I think you’re good on the camera and you just have this natural way of talking even if there’s not much to talk about what to talk about. Love your videos and I try and watch your older ones.
Frank. You pointed out that of course there was going to be some water in the corned silverside. But they seemed to have their own personal little bag of brine they were floating in. How it worked in earlier times at Coles. On the day we were breaking down beef, that afternoon rolled brisket and silverside would be pumped full of salt water and then dropped into one of the tubs if brine. Salt will make the meat look grey. The small tub that held the pumping brine had something added, so that when the silverside or brisket was cut into appropriate size pieces the next day, it would be a brilliant red where it was cut. So I suppose a false red. The ladies would place each piece on a tray to it's best appearance and cover with cling film. So no floating in a bag of salt water. We would also pickle some pieces of pork and legs of mutton. Pigs trotters just go dropped in the brine. No trying to pump them. The deli section right next to the butcher shop sometimes got pigs trotters off us. Paperwork had to be done so each department could be seen how they were performed financially. They would cook those up, which I think would be boiling them, and sell them. As an apprentice, I bought some one time at the end of the Saturday morning. I still remember sitting at the kitchen table with dad eating pigs trotters.
I think that a day out shopping and trying to figure out the best bargains just wears us out now that we are retirement age, so we feel mentally exhausted from it. Perhaps?
Hi Frank the only thing about this live I would say is that your WebCam isn’t very clear. It’s only 720p in resolution the audio however is excellent. A better camera with a high resolution and I think you’ll be good.. I didn’t know that you went live so I’m watching the saved copy. One thing to remember is WebCams don’t work great in lowlight get yourself a nice Logitech. Either way good to see you.
I love how you start a lot of your videos in your big backyard and you talk about what you’re gonna be doing today and then you cut it and go do what you’re gonna do and then when you finish you always finish off your yard. Great idea. You’re very good at this.
Love all your videos. Keep them coming. Thank you from SYD.
U THE MAN FRANK
Remember Frank you don’t need to have a drink, you’re very interesting to listen to. I’m gonna listen to this whole stream.. I think you’re good on the camera and you just have this natural way of talking even if there’s not much to talk about what to talk about. Love your videos and I try and watch your older ones.
It was nice chatting to you Frank on this Live stream. I missed the start of it but I managed to watch it on replay.
Interesting to find out you did do radio and voice overs i always thought you had a great microphone 🎙️ voice
With the higher food prices I find it easier to fast longer and make the groceries last a bit longer.
Im Lovin' it, Frank. Keep it up!
Thanks😇
what model pc frank?
sounds like jbhifi might of ripped you off no such thing as a 4030
I gave you a bum steer, it is a g force RTX 4060
Frank. You pointed out that of course there was going to be some water in the corned silverside. But they seemed to have their own personal little bag of brine they were floating in. How it worked in earlier times at Coles. On the day we were breaking down beef, that afternoon rolled brisket and silverside would be pumped full of salt water and then dropped into one of the tubs if brine. Salt will make the meat look grey. The small tub that held the pumping brine had something added, so that when the silverside or brisket was cut into appropriate size pieces the next day, it would be a brilliant red where it was cut. So I suppose a false red. The ladies would place each piece on a tray to it's best appearance and cover with cling film. So no floating in a bag of salt water. We would also pickle some pieces of pork and legs of mutton. Pigs trotters just go dropped in the brine. No trying to pump them. The deli section right next to the butcher shop sometimes got pigs trotters off us. Paperwork had to be done so each department could be seen how they were performed financially. They would cook those up, which I think would be boiling them, and sell them. As an apprentice, I bought some one time at the end of the Saturday morning. I still remember sitting at the kitchen table with dad eating pigs trotters.
Next time I go live we will have to have a conversation about the amount of water in all supermarket meat.
I think that a day out shopping and trying to figure out the best bargains just wears us out now that we are retirement age, so we feel mentally exhausted from it. Perhaps?
Yeah, You could be right.
Hi Frank the only thing about this live I would say is that your WebCam isn’t very clear. It’s only 720p in resolution the audio however is excellent. A better camera with a high resolution and I think you’ll be good.. I didn’t know that you went live so I’m watching the saved copy. One thing to remember is WebCams don’t work great in lowlight get yourself a nice Logitech. Either way good to see you.
In regards to the video quality I am watching your stream on a 75 inch TV so I think it’s pretty good considering.
I love how you start a lot of your videos in your big backyard and you talk about what you’re gonna be doing today and then you cut it and go do what you’re gonna do and then when you finish you always finish off your yard. Great idea. You’re very good at this.
Where are you getting all these questions from listners from frank? I didn't know you went live and i see no live chat? Whats going on mate 🤷😁
I went live to test out my new computer. I only intended to be on for just a few minutes but people jumped on to have a chat.