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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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Copyright © Larry Lewis 1973-2019 Jenolan's CESS. All Rights Reserved.

All Trademarks and Registered Names are held by their respective owners.

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  • 2016-08-08
    Caramelised Onions

    •  Jenolan
      • 2kg brown onions
      • 100g unsalted butter
      • A dash of extra virgin olive oil (evoo)
      • 2 tablespoons brown sugar
      • 1/2 cup red wine vinegar
      1. Slice brown onions and fry in butter with a dash of olive oil. Toss the onions at a high heat to coat in butter then add the brown sugar and cook for 10 minutes. Deglaze with red wine vinegar.

      From the Cook and the Chef

  • 2016-07-29
    Larry's Spaghetti

    •  Jenolan
      • Meat & Vegetables
      • 1kg Minced steak
      • 1/2 Capsicum
      • 1 large Onion
      • bottle tomato paste 375g-500g
      • 400g tinned tomatoes
      • 1/4 cup wostershire sause
      • 1/2 cup dry sherry
      • Spices
      • 2 heaped teaspoons minced garlic
      • 2 teaspoons mixed herbs
      • 1/2 teaspoon cayenne pepper
      • 1 heaped teaspoon ground chilli
      • 2 teaspoons Paprika
      • 1/2 teaspoon Hot paprika
      • 1 teaspoon whole black pepper corns
      • 1/2 teaspoon cardamon seeds
      • Other
      • 150g Button mushrooms
      • 250g Spaghetti
      • Grated parmesan cheese (from block)
      1. Place meat in large saucepan
      2. Finely dice onions & capsicum and add
      3. Add remainder of items and mix (hint: add sherry to tomato paste bottle, shake and add)
      1. Place pepper & cardamon in mortar and pestle grind well
      2. Add spices
      3. mix well
      1. Place on stove on a low heat (very light simmer)
      2. Stir frequently
      3. When colour changes to deep (dark) red turn off heat
      4. roughly chop mushroom, add and stir well
      5. add cooked spaghetti stir well
      1. about 50 minutes after starting add spaghetti broken in half to large pot of salted boiling water
      2. cook for about 12 minutes you want the spaghetti to be soft but not quite done
      3. drain and rinse with boiling water
      4. add as above
      1. Grate fresh parmesan cheese and add to taste.
  • 2016-05-07
    Helicopter Trip

    •  Jenolan

      Back on the 3rd of April I took Helen down to Bankstown Airport for her (and mine) first ever helicopter flight, we both wanted to see what had been done to Warragamba dam and also to see back into the catchment. Well it was a super fun experience.

  • 2016-05-05
    Razorback on iOS

    •  Jenolan

      It has come to my attention that a certain organisation is touting selling 'Razorback for iOS' and charging for access to the route. Neither Greg nor myself have been contacted about this regardless of the fact that the Razorback name and images have trademark protection (soon to expire) and that a large proportion of the content is either owned by Greg or myself.

      It is especially bemusing considering they yak on about Activities, when we tried, many times to be able to build activity packs we were always poo poo'd that we didn't understand the market, we both knew from the start that creating driver experience was the key to real penetration/income as there are thousands of people who would like to have a drive and only very few that want to make things.

      The creators of Razorback Railway are not receiving a single cent for this 'New Release'

      Hohum, going down the gully for the obligatory scream session.

    •  Jenolan
      • 2 heads of cauliflower, steamed
      • 2 c. shredded Cheddar cheese
      • 1 dozen + 2 large eggs
      • 1 tsp. garlic powder
      • 1 tsp. garlic powder
      • 1 tsp. salt
      • Fresh ground pepper to taste
      • Chives, chopped (optional)
      1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.
      2. Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.
      3. Pour the ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.
      4. Transfer dry cauliflower to a large mixing bowl. Add cheddar cheese, garlic powder, salt and two eggs and stir to combine.
      5. Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.
      6. Bake the nests for 15-17 minutes until brown.
      7. Add a couple bits of bacon to the bottom of each cup and crack an egg on top, without breaking the yolk.
      8. Bake for 7-8 minutes.
      9. Sprinkle with chives and pepper to taste.