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I am kinda rough, but plenty of good honest fun. What am I?

Switzerland, the home of cheese and chocolate is also home to a tradition that is loved by so many especially in the capital city of Bern. It is called Eierttschet, which means Egg bashing. Yes, you heard right. Egg bashing, egg tapping, whatever you want to call it, has been around for so many years and is played by many cultures. Heres how it works: Around 9 am on Easter Sunday people from all over will come spilling to the streets and the Kornhausplatz (a square in the city of Bern) becomes a battlefield, where the young and old and every generation in between goes head to head (quite literally) with strangers in a feat to find out who has the strongest boiled egg.

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Lets get Crafty with Blown Eggs

Lets get Crafty with Blown Eggs

The age-old tradition of blowing eggs and painting them is set to make an appearance this year. It's a great way to entertain children, grandchildren and adults alike. If the term Blown Egg is new to you, don't sweat it. It is an egg that has had the gooey insides removed and all you are left with is a perfectly intact shell that with a lick of paint and a dash of creativity you paint and they become awesome ornaments and keepsakes.

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Cooking Oil guide

Surely weve all be told at one point that cooking with such and such an oil is bad for you and this oil is has a better smoke thresh hold. But whos right? Well, lets start with what all the talk is about. All oils used for cooking are a blend and combination of different types of fats. Studies and research have found that heating up oils (using them to cook things in) can see the oil turn rancid or release high levels of aldehydes, a chemical that is said to be connected with conditions such asheart disease and dementia.

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Eggs, the three in one combo!

Its three in one deal really. But most people don't see it like that. They only use the insides and throw the rest out. We are here to tell you that you can save money, be more environmentally friendly and reuse eggshells and cartons in ways that can really benefit you! You've paid for all three so why not use them to the fullest? If you throw your eggshells into the compost, we applaud you. Awesome work, but did you know that this is more you can do with them? Just keep reading.

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Wet Rubs theyre sticky, glossy and get us hungry just thinking about them.

Wet rubs are well you guessed it, dry rub mixed with a liquid to create a wet rub. Really complicated stuff. The seasonings that go into wet rubs are quite the same that show up in dry rubs, but it, of course, it has a liquid component such a soil. The liquid gives the rub a bit of texture and becomes a paste-like consistency. This is what helps keep the rub on the meat. As dry rubs don't always stick well to vegetables, the wet rub steps up and provides flavouring and texture. Meats like ribs, chops and chicken, all draw moisture from the outside and when . . .

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6 Burger blunders that even self-proclaimed Grill masters make

Don't fall victim to these most common burger blunders that can take your grilling reputation from hero to zero very quickly. #1 The meat is just not up to par - If you can, try and steer clear of supermarket shrink-wrapped, perfectly stamped patties. Sure, it's convenient but you don't know kind of cuts have ended up there, not to mention all the hormones, antibiotics and chemicals have been added to the mix. Get ground meat from places you know you can trust (cough, cough. . . Us!). Our mincemeat has a great balance between lean and fat content, meaning juicy and tender patties without a fat overload.

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Want the key to more tender meat? Read this.

We all want to have juicy, tender, melt in your mouth meat, so why are so many people forgoing the age-old trick of Marinades? Marinades are a combination of dry and wet rubs, but its key differing factor is that marinades use an acid usually a citrus, vinegar, or alcohol. Marinades have herbs, spices, and an acid which means that not only will your meat pack a more flavourful punch but the acidity breaks down the webs of connective tissues that will result in more tender meat. Now that's a triple threat!

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The meat that is so healthy you wont believe what it is

With as many as 2.31 animals for each square kilometre, Australia is accountable for roughly 50 percent of the global trading of this meat, making Australia the worlds is the worlds largest exporter. Any ideas what it might be? Its four little letters . . . Goat. That's right. Not only is it the leanest meat, it is a super source of protein and that's just skimming the surface. You are going to want to read just what this meat can do for you. The list is almost endless of the benefits you can get from Goat meat but here are our top 6.

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Is Gluten the real culprit or simply framed?

Is Gluten the real culprit or simply framed? You've most likely heard about or had someone tell you that they are gluten free for health reasons and that gluten is the root of their stomach issues. Now through some recent research, it has been discovered that gluten might not be the devil after all. FODMAPs could play a vital role in understanding the intolerance that so many face.

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While the children enjoy the Kid-Friendly options, here is a cut dedicated to the adults and parents

The T-Bone is the two in one combo found in the dreams of meat lovers all around the world. The tender Tenderloin (eye fillet) and the flavorsome Strip Loin (porterhouse) are connected by a bone shaped like a T, hence the name of the steak. A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger. The bone in the steak will conduct heat through the meat making for an even cook while at the same time preventing the steak from shrinking and drying out during the cooking. This cut contains marbling, which are the white streaks of fat throughout the meat. When cooked the marbling melts and makes for a divine amount of juiciness and deliciousness.

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