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SteveMicheal @ SteveMicheal @aussie.zone
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Kate Chaney: By increasing the GST to 15%, we could make the tax system fairer for younger Australians

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  • The term “velveting shrimp with baking soda” comes from the silky texture that the shrimp (or other proteins) develop after undergoing this process in aussie forum, akin to the texture of velvet fabric. This technique is also used with other proteins like chicken, beef, or pork in Chinese cooking to achieve similar results of tenderizing and sealing in moisture.