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Thread: Dinner thread?

  1. #4756
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    Quote Originally Posted by veitnamcam View Post
    A local dredge oyster matches them....in fact a few years back there was a local taste testing involving chef's and other so called experts and none of them could tell the difference reliably.
    Our local dredge oysters are every bit as good and in fact better because I can eat them straight out of the shell....here bluff oysters fresh would be at least 2 days old by the time I mouth them but most probably more than that.
    Dont get me wrong I bloody love em but our local ones if they ever recover are just as good but better for me as they are truely fresh....I could legally go and get some next time I am free but dont want to disturb any scollops or have any potential hassel with mpi and dredge/closed scollops.

    Sent from my SM-A320Y using Tapatalk
    Feel free to send some north,

    You are right though, fresh is best.

    Also, one big piss off is when you get oyster at a restaurant and they serve them on ice. They need to be at room temp or sea temp. Ie warmer than 0-5 Deg to really taste them.
    veitnamcam likes this.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  2. #4757
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Beaker View Post
    Feel free to send some north,

    You are right though, fresh is best.

    Also, one big piss off is when you get oyster at a restaurant and they serve them on ice. They need to be at room temp or sea temp. Ie warmer than 0-5 Deg to really taste them.
    My weeks beer money went on that doz so I will be sending sfa Oysters north!, move back to the coast and send em north to me!
    Beaker likes this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  3. #4758
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    Quote Originally Posted by veitnamcam View Post
    My weeks beer money went on that doz so I will be sending sfa Oysters north!, move back to the coast and send em north to me!
    Not really relevant to this thread, sort of, but I need a multi purpose dredge for scallops and oysters. (Like a kevs dredge type....) will pay. And share the spoils.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  4. #4759
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Beaker View Post
    Not really relevant to this thread, sort of, but I need a multi purpose dredge for scallops and oysters. (Like a kevs dredge type....) will pay. And share the spoils.
    I have one but is not being used and is not for sale....buy a kevs.

    Actually I will moderate that, on a smooth sandy bottom there is no need for tines at all for scollops or oysters....Tines are for rough or hard mud/rocky bottoms and one should never use a dredge with pointy prongs made from a single 6-12mm round bar as sold by burnsco and others.
    Tines should be either rounded points cut from flat or round bar bent into a rounded point (my preference) so as not to damage the shelfish themselves and minimize bottom disturbance.
    Last edited by veitnamcam; 03-07-2018 at 10:56 PM. Reason: Added for clarity
    Beaker likes this.
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  5. #4760
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    Will do.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  6. #4761
    Sending it Gibo's Avatar
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    Ban the dredge!
    Werawhakaui?

    Rule 4. Identify your target beyond all doubt.

  7. #4762
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Gibo View Post
    Ban the dredge!
    All I heard was ban scollops and oysters.
    NO!

    Sent from my SM-A320Y using Tapatalk
    Beaker likes this.
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    Chicken Intolerant.

  8. #4763
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    Quote Originally Posted by Beaker View Post
    Lol, personal weakness aside........


    The omelette was really good.......and the rum was/is too.
    Intrigued where you got the Porcini. One oak tree near here produces a few each year but pickings were lean this autumn.

  9. #4764
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    Quote Originally Posted by Moa Hunter View Post
    Intrigued where you got the Porcini. One oak tree near here produces a few each year but pickings were lean this autumn.
    Boric market, in Auckland. Were fresh really nice.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  10. #4765
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    Quote Originally Posted by Beaker View Post
    Boric market, in Auckland. Were fresh really nice.
    A heads up that they are doing cheap lamb shanks at the moment Beaker.
    Beaker likes this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
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    Rule 7: Avoid alcohol and drugs when handling firearms

  11. #4766
    Sending it Gibo's Avatar
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    Plutonium Maddog venison jerky into the narinade tonight, dehydrater tomorrow night. Hope i dint get too carried away with the heat
    veitnamcam, Beaker and dannyb like this.
    Werawhakaui?

    Rule 4. Identify your target beyond all doubt.

  12. #4767
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    Quote Originally Posted by Gibo View Post
    Plutonium Maddog venison jerky into the narinade tonight, dehydrater tomorrow night. Hope i dint get too carried away with the heat
    I'd hit that

  13. #4768
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    Quote Originally Posted by dannyb View Post
    I'd hit that
    Video, or it didn't happen.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  14. #4769
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    Quote Originally Posted by Beaker View Post
    Video, or it didn't happen.
    @Gibo will have to send it down south I'm keen if he is, I'm sure we could come to an arrangement
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  15. #4770
    Sending it Gibo's Avatar
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    Me the mrs and the kids are hiding in the rooms coughing our lungs out, just pepper bombed the kitchen when i heated up the marinade to melt the sugar and the plutonium. We are all a bit fd up to be honest. At leadt the meat is in the marinade in the fridge.
    Word of advise to anyone that is in possession of that shit, bury it!
    Id say i used 1/3 to 1/2 a tsp
    veitnamcam, Beaker and dannyb like this.
    Werawhakaui?

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