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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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Kid-Friendly Foods and how to get them to eat them

As many of us will know children can be cheeky and stubborn, especially when it comes to food. Many of us are guilty of hiding or tricking our kids into eating something that they don't like. Being creative with food like making food faces (even poorly made ones like above) has seen eating time a more playful dining experience. Jono has two young kids, that like most children can be picky about the foods they eat. He recently came across an article that the Huffington Post has featured. The article is about a womans experience after she found Ellyn Satters book, Child of Mine: Feeding With Love and Good Sense. Satter is registered dietitian nutritionist and family therapist and in her book explores the relationship between parents, food and children.

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What is less romantic than getting to the restaurant that you booked 3 weeks in advance . . .

Is getting there and having to wait 45 minutes to be seated and when you do, you end up having to split a table with another couple, who are undoubtedly in what they call is "luuuuve'. The other couple's public display of affection gets you wondering 'Why they are more in love with you?' Before you know its a competition, that gets too far out of hand and leaves you kicked out of the only half decent restaurant, on the night of the year that is booked out months in advance.

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Understated, underrated and easy on the wallet

The answer is the Flank steak which hails from the muscle under the loin in the abdominal region. It is a thicker, wider cut than its look-alike the Skirt steak but like the Skirt it too is lean, has lots of tough fibres and really delivers a deep beefy flavour. It is easy to handle and to cook. Plus, its versatile cut. Marinades and Flank Steak have a great working relationship. The marinade will help to loosen the tough fibres, meaning less chewing on your part. We recommend marinading the Flank steak for about an hour or two but if you like to marinade it longer, knock yourself out, but it is best if you don't let it sit for longer than 24 hours.

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