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F. Whitlock & Sons — Purveyors of fine sauces, chutneys (and moonshine) since 1877

Purveyors of fine sauces, chutneys (and moonshine) since 1877

http://www.whit-tips.com/

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sa●●●●@cerebos.com.au

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F. Whitlock & Sons — Purveyors of fine sauces, chutneys (and moonshine) since 1877 | whit-tips.com Reviews
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Purveyors of fine sauces, chutneys (and moonshine) since 1877
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F. Whitlock & Sons — Purveyors of fine sauces, chutneys (and moonshine) since 1877 | whit-tips.com Reviews

https://whit-tips.com

Purveyors of fine sauces, chutneys (and moonshine) since 1877

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1

Range

http://whit-tips.com/range

Tips & Tricks. Killer Sauce for Pulled Pork. If you are what you eat, then today you’re sticky and succulent pork that’s been slowly cooked and then ripped to shreds…. Killer Sauce for Moroccan Lamb. Sheep don’t stand a chance in Morocco. Not only are they distinctly average at crossing deserts, they’re also a shoe-in for a rich, fruity lamb dish…. Killer Sauce for Smoky Tex-Mex Chilli. Killer Sauce for Spanish Chicken. Show the chicken who’s boss! Killer Sauce for Spag Bol. Most can’t pronounce it or kn...

2

Peel a spud in less than 10 secs

http://whit-tips.com/project/peel-a-spud-in-less-than-10-secs

Tips & Tricks. Peel a spud in less than 10 secs. You say potato, I also say potato. Who says ‘po-tah-to’? No one, that’s who. But you can bet everyone would like to know a quicker way to peel them. Boil them as you normally would then, when they’re done, dunk each one in ice-cold water for about 5 seconds or so. Take it out, grip it in the middle with both hands and twist it like you’re giving a Chinese burn. The skins slide right off and everyone watching you applauds enthusiastically.

3

Recipes

http://whit-tips.com/recipes

Tips & Tricks. If there’s one food that makes you feel like a real man, it’s the sticky goodness of marinated pork, which nature had the foresight to place on convenient handles. Sitting back, belt undone, and surveying the plethora of bones that litter your plate brings a unique satisfaction greater than just being full of delicious food. You, my friend, sit replete on top of the food chain. 15kg Pork spare ribs. Cup of our Smoky BBQ Sauce. Cup of our Tomato Chutney. 1 Tbsp of our Worcestershire Sauce.

4

How to make moonshine

http://whit-tips.com/project/how-to-make-moonshine

Tips & Tricks. How to make moonshine. Back in the day Fred Whitlock dabbled in more than tomato sauce and chutneys. He was also quite skilled at knocking up a decent batch of moonshine. Now back then it was sort of frowned upon (in a go to jail kind of way), but today the consequences are less severe, legally speaking (NZ is the only country you can legally make moonshine. At home, yes! It’s still really, really severe if you drink too much.

5

An unwatched pot never boils over… if you do this

http://whit-tips.com/project/an-unwatched-pot-never-boils-over-if-you-do-this

Tips & Tricks. An unwatched pot never boils over… if you do this. You’ve probably had a pot of boiling pasta bubble over onto the oven while you’re busy chopping onions or something. Well, this handy little tip will help you out. Sit a wooden spoon across the diameter of the pot. When it bubbles up, the spoon breaks the surface tension of the bubbles which lets some of the heat escape, lowering the temperature in the pot.

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F. Whitlock & Sons — Purveyors of fine sauces, chutneys (and moonshine) since 1877

Tips & Tricks. Peel a spud in less than 10 secs. Core a lettuce in seconds. An unwatched pot never boils over… if you do this. How to make moonshine. Ah, s#%&, I forgot to defrost the meat!

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