Captain

I usually keep a 2lt bottle in the fridge and use what I need at any given time. It sits in the fridge for weeks, never had any problems. I freeze the rest. Some I put into plastic zip lock bags to freeze as that make a good portion size. Never boil for making stock but will reduce stock for use in a sauce etc. My 2c.

My wife and I would have Mayo & sweet chili sauce on our pouched eggs often. The wife still has sweet chili with hers. Give that a shot @Anna N

A nice BBQ with family for Saturday lunch/Dinner Cheese stuffed Rissoles & Sausages in the Kettle. Chicken on the Spit and Zucchini, Tomatoes, Onions with thyme on the gas BBQ. Cesar and Potato salad.

Chicken Satay done on the Weber Go Anywhere for a casual Sunday night dinner. I can't make up my mind which pic to use....

Rib Steak dinner. Sous Vide @50c for nearly 2 hours.

Pot stickers.

Roast Chicken with lemon garlic & thyme for Monday night's dinner.

Never head of them. Looks as though they are a large abattoir. Some of there beef supply are from good producers but I wouldn't expect to pay top dollar.

G'Day... Lot's of info & inspiration here mate.

BBq breakfast for a sunny Sunday morning. Home made smokey and spicy baked beans. Mushrooms, bacon and some Black Pudding.

Sous Vide Rib Steak and mushroom sauce. 50c for 1 hour and a smoking hot sear on the grill.

What an amazing vibrant looking meal @liamsaunt Nice work.

BBQ Chicken Tika Masala Before I got in the dinning room I could hear the Mmmm Mmmm's from the family. I think your cooking is rubbing of on me @sartoric

Poached egg and some black pudding.

G"Day @rotuts This is my 40kg Spit. It's a little big for this cut of Pork shoulder. I could probably fit six of them on this. I would love a smaller rotisserie but purchasing more BBq's is a delicate acquisition if you get my drift. I'm using Robot Turds charcoal for this cook.

Monday night out on the deck. Spin Session. The crackling came up a treat. Grubs Up!. Come and get it.

Thirsty Thursday BBQ Cheese steak. Flank steak, Mushrooms, capsicum & Onions. A mix of Provolone, Cheddar & little Mozzarella cheese. We all liked them. Someone did whinge that the mustard was a little hot.

Wednesday weeknight Chicken Parmigiana.

Sunday Spinning chook and spuds. It was a perfect day for it.

Fiery Friday night mussels. Garlic, chili white wine & tomato sauce. Crusty pasta dura loaf and I was very happy.

Thirsty Thursday pulled chicken Nachos.

Awesome.

Beef Chili with large chunks of Chuck. Pulled Chili Chicken breast for Taco's and Nacho's Beef Cheeks. So many...

I don't know why it never occurred to me to make my own. I have done plenty of Wonton's in the past. I also made some steamed pork buns not so long ago. Thanks for the tip @sartoric The Q Centre has a great Asian shop. Not very polite but well stocked.

I have been craving some Pot stickers, Dumplings for ages now but I won't buy them from the supermarket. I have to travel to an Asian market that have them in packets with no English but Pics so I can identify them. Much better quality product. Yours look yum and you may have convinced me to ignore some customer demands long enough for me to go shopping today.