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Larry (Jenolan) Lewis

Coding is what defines me, especially when it doesn't… also.

Jenolan Caves

This is not Jenolan Caves, we use the Jenolan name because we love the Jenolan, Abercrombie, Wombeyan, & Yarrangobilly caves.

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  • 2016-09-12
    NBN First Month


    •  Jenolan

      This is my take after the first month on being on the NBN LTSS SkyMuster service, we were on the Interim service beforehand and it was pretty good until they started adding loads more people without increasing the satellite allocation.

      What they did then to ‘solve’ the problem was reduce the allowable bandwidth, we had 100 gigabytes a month they forcibly reduced that to 20 gigabytes but that did not resolve the over allocation problems, oh well that’s yesterdays news now.

      With LTSS although NBN tries to make it sound like the retail providers work out their own charging/bandwidth scheme the acceptable use policy has one condition that the average four weekly maximum peak bandwidth per connection is 30 gigabytes, but we as consumers are allowed (theoretically) a load more than that, this is ‘Yes Minister’ stuff it allows the guberment to say “oh you can have….” When the reality is nothing like that at all.

      • every customer's Data Usage must not exceed 150 GB in any four week period.
      • every customer's Peak Hour Data Usage must not exceed 75 GB in any four week period.
      • RSPs must limit their average customer Peak Hour Data Usage to no more than 30 GB of downloads and no more than 5 GB of uploads in any four week period.

      We settled on 40g the maximum is 50g but an extra 25% bandwidth is almost double the cost! Also, went for the ‘Sonic’ rate of 25/5 megabytes so it is close to ADSL speeds. For the normal stuff we do this is all more than satisfactory. Of course watching anything on YouTube or any other media based stuff is pretty much out as even watching a 5 minute train video will chomp a swag without taking a breath.

      I thought we were doing well in the August/September monthly allowance but then all of a sudden Apple issued an update, naturally it didn’t do it in the off-peak time it sucked a huge swag of the monthly allowance in one gulp so we almost hit the limit there and then!

      What burns me is seeing ads for NBN unlimited high speed for $69 and so on, sure it would be nice to get full city style allowances but it is not what I would like to have, just some ability to once in a while use media to watch something that catches our fancy, oh well, should I shut up now?

  • 2016-08-09
    Lambs Fry and Bacon


    •  Jenolan
      • Caramelised Onion
      • 2 large brown onions, finely sliced
      • 50g butter
      • 2 tablespoons brown sugar
      • 3 tablespoons vino cotto
      • Main
      • 1 liver (lambs fry)
      • Plain flour
      • Sea salt
      • Freshly ground black pepper
      • 8 sprigs sage
      • 8 slices black pig belly bacon
      • 30g butter
      1. Slice the onions and fry long and slow in a frying pan with a little butter, adding sugar to help the caramelisation. When it has cooked down and caramelized a lovely rich golden brown, add a splash of the vino cotto. This will store well in the fridge.
      1. In pan, melt butter with a dash of oil to nut brown. Add fresh sage and put into the oven for the sage to crisp.
      2. Put bacon into a pan and cook till crispy. Keep warm.
      3. Trim the liver of all sinew and cut across the grain into thick slices about 1.5cm thick.
      4. Add salt and pepper to plain flour. Dust liver lightly in the flour.
      5. Melt a little butter in the fry pan with a dash of oil, and cook to nut brown. Put the liver into the pan and gently seal quickly on both sides. Place the liver on a plate in the oven at 180C for 2 minutes.
      6. Warm the caramelised onion.
      7. Cook the toast. Cover the toast with the onion and top with the liver, 'lambs fry' then the sage leaves with crispy bacon on the side.

      From the cook and the chef

  • 2016-08-08
    Baked Rice Pudding


    •  Jenolan
      • 120g rice
      • 300ml evaporated milk
      • 700ml full cream milk
      • 2 tablespoons sugar
      • Zest of 1 Blood orange (if available) or Naval Orange
      • Pinch cinnamon
      • 35g butter
      1. Place the rice in a deep baking dish. Add sugar, orange zest and cinnamon to the mixed milks and pour on to the rice. Dot with the butter and bake in the oven at 150C for about 1½ to 2 hours – the pudding will eventually have a golden crust. Set aside to cool slightly. Serve with baked rhubarb.

      From the Cook and the Chef

  • 2016-08-08
    Baked Rhubarb


    •  Jenolan
      • 1 1/2 bunch rhubarb = 620g trimmed
      • 1/2 cup castor sugar
      • 1/3 cup orange juice
      • 45g butter
      • zest of blood orange (optional)
      1. Remove any leaves from the rhubarb as these are poisonous, string each stem if necessary. Cut the rhubarb stems into 6cm lengths and place on a baking tray lined with baking paper. Sprinkle with the orange juice and a little castor sugar, orange zest and dot with butter then bake for about 30 minutes at 160C. The stems should still retain their shape, but be tender and a deep red colour.

      From the Cook and the Chef