Comments by "Brad Griffin" (@BradGryphonn) on "Australian Food Tier List" video.

20:00 Kangaroo is an extremely lean meat. Leaner than most game. Roo needs to be cooked at an extremely high heat for a very short time. Even then, nicely charred but still tender cuts are hard to master. The best way to tenderise roo meat is to marinate it for at least 24 hours, preferably 2 or 3 days in the fridge. The very best way to tenderise roo, or any meat, is to wrap the meat in pineapple rind. The enzyme will break down meat in hours.
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24:40 The origins of ANZAC biscuits: During WW1, people in Australia were sending cakes and other perishable foods by ship across to Europe for their relatives who were fighting over there. However, due to the length of time it took for these foods to reach the troops on the frontline, they'd usually spoiled by the time they arrived. As a result, some clever dick devised a 24:44 recipe for a biscuit/cookie that could survive the long journey and retain some semblence of edibility. The recipe has morphed over the past 100 years though. Some are drier than others. The moister ones contain more Golden Syrup or molasses and therefore don't dry out as much.
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12:00 The Bunnings snag is one slice of bread, sometimes, but not always buttered, with a cheap barbecued pork or beef sausage, slapped on it, then optional barbecued onions. Also, you get achoice of tomato, barbecue, ormustard sauce. Usually about 2 bucks oz. Can of soft drink for a dollar extra. The stalls are usually run by charity/fund raising groups, and are hugely popular with the early arrivers to Bunnings on a weekend if they haven't eaten breakfast before shopping. Nothing like some fat, carbs and onion sugars to kickstart that body.
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5:15 That is NOT a genuine Chiko Roll. A genuine chiko roll has a much thicker crispy crust that is soft on the inner side where it meets the guts and is almost a meal in itself, and is mainly cabbage and some mush inside. That is some spring roll abomination on screen. Definitely not a Chiko. I have a pack in my freezer because I grew up on the fuckers and I'm 61 years old. That's no Chiko Roll.
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27:50 Aaah, Pavlova. Can I just say, I make one of the most decadent pavlovas this side of the moon. My absolute favourite dessert. Lashings of fruit, vanilla, cream and 'stuff', loving spooned into a shell of crispy meringue. Oh dear, I nearly had an involuntary orgasm. Pure food pr0n.
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26:30 The coating on lamingtons is chocolate icing, not real chocolate. It makes it easier for the dessicated coconut to stick to the outside. The inside should be a light sponge cake. You bake an entire rectangular sponge cake then let it cool completely. Slice your sponge into large cubes, then dip into the chocolate icing, drain, and roll in dessicated coconut. Whack them in the fridge to set the icing and there ya go. Lamingtons.
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