Born Hunter
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Everything posted by Born Hunter
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Everywhere is flooded again this morning. Heaps of roads shut. It just runs straight off the wolds in torrents with the fields having zero permeability as they’re saturated. Youre a bit restricted without a vehicle with a bit of ground clearance.
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Found this by chance. It is the Hades piece I mentioned.
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His trip was booked for sometime in November. I was quite keen to talk to him on here about it but not seen him on since...
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He went off to bowhunt a mountain lion in BC and never came back.... Believe me, I've been looking forward to his return.
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That's interesting! Valid questions though.... I'd think a tunnel would make more sense.
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Speaking from experience, I advise against posting pictures of yourself or stuff on here! They’re very mean people. LOL
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I totally understand. I'm not particularly keen on all that but equally think it's great for the forum that others are.
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I'll not bother sending you the invitation to my party then....
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A small one...
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It'll do nowt but put up house prices in the north and Midlands as Londoners are able to commute from further afield. Nuke it.
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Totally agree mate. I was speaking in a more general sense.
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I get ya
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Do you not think that's a bit of a false dichotomy though? To me, there's a very valid third view of "this is not worth my energy". For some people it's not about fear or opportunity but a simple matter of not wanting to get bogged down with something so toxic. A simple case of "nothing good will come from this other than my ego being massaged".
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'Speed goats' are an animal of the prairies/grasslands. Those are Chamois, an alpine goat/relative. So I'm guessing the clip was filmed in Europe somewhere, Balkans maybe.
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I like that a lot. Can it run well given it's a solidly built small thing?
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They're the interesting sort of places I was talking about. So maybe I'll get lucky. Yeah I'll keep my eye's peeled on any sand bars I find. I suppose always the chance of flatties in those areas too, right?
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Cheers mate. Tbh I'm just finding my feet with it all. I just want to go to interesting places, jump in and see what I can find. If I ever pull out a lobster I'll be absolutely made up. Frankly I'd be more interested in shellfish.
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What do you do with the wrasse mate? I'm taking a dive with a pole spear for the first time this summer and if wrasse are worth eating it'll likely be my first harvest with the spear. I was going to give them a miss as I thought they were not the best. Mullet will be on the menu though.
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Yeah, standard oil drum. The bottom third is separated from the top two thirds by a perforated sheet that allows the smoke through but goes some way to minimising direct heat. Then the meat is hung on bamboo skewers in the top section. The little door at the bottom allows the oak dust to be topped up. I dunno if it's the right thing to do but I don't have a tight fit on the lid either. I figured you want a bit of flow rather than stagnant smoke.
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Does the job mate. I use a camp stove on real low with a frying pan full of oak dust as the smoke source. Tried other ways but that is most consistent. You just don't want much heat otherwise it'll cook the meat. Half an hour or so seems to put a good bit of flavour into the meat.
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I'm honestly surprised that the Chinese government didn't just napalm ground zero early doors and publicly deny it. Like the film Outbreak.
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About an hour. And I honestly don't think it's particularly necessary to get them out every single day. If they miss the odd day it makes no difference. Dogs can become a bind if you let them. If I get sick or injured or am just plain busy as f**k then they don't get walked, simple as. That's part of the reason I think it's important to have a bit of a yard for them to exercise in every day. I wouldn't like to leave a dog shut up 23hrs a day personally.
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I've read of a saying from medieval times that I forget the actual wording but it went something like this "The boar will put you in hospital but the stag will put you in the grave". Primal...
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I try to do some every summer. Well, jerky. Got this cold smoker and then I finish drying on a netted wrack in the sun/fresh air. I tend to use a sauce based marinade rather than salt as well.
