For flying, supercheap as a minimum. The baggage hold will end up with things either on it, by it or leaning against it...
Liked On: 30-06-2024, 03:57 PM
Along similar vein ,I always split pelvis open when hanging animal overnight.like to prop flaps open too if I can.bit of stick works well. Cutting nuts off straight away is another"thing" I was shown...
Liked On: 30-06-2024, 03:04 AM
I've got a set, never had an issue with any Nikko stuff, mounts, scopes etc. pay 4x doesn't mean 4x betterer in my experience.
Liked On: 23-06-2024, 04:52 PM
Many people think the moon cycles affect vegetable growth too. Maybe it has an effect on bacteria/microbes? Maybe if you listen closely you can hear the microscopic bugs howling
Liked On: 22-06-2024, 04:51 PM
I use a Trail Designs Caldera Cone which is a titanium windshield/pot stand with a shallow/wide titanium pot and an evernew titanium meths burner. The windshield focuses all the heat on the pot and...
Liked On: 15-06-2024, 11:18 AM
Another vote for zeropak. I've got a TC12: https://zeropak.co.nz/zeropak-hakka-tc-12-electric-meat-mincer/ Very quiet to use and well made. Little things, like having all the edges deburred don't...
Liked On: 10-06-2024, 05:05 PM
Or check catering supplies companies. Go for one with a four inch tube. They handle bigger chunks of meat and usually have industrial motors. But as everyone else says, give zeropak a shot first.
Liked On: 09-06-2024, 06:57 PM
20 mins between these two pictures. 252181 252182
Liked On: 09-06-2024, 03:48 PM
252151 Bought from Christchurch for around $800 from memmory, bloody good. Minces as fast as you can feed it.
Liked On: 09-06-2024, 03:31 PM
Great kit. Have one for every calibre I reload. Use them regularly for the sheer pleasure of it. If you're fastidious you can even win bench rest comps reloading with one- been done famously in the...
Liked On: 09-06-2024, 06:38 AM
Not a huge soup fan. Prefer something a little more solid. Stew is about as far as I usually go towards soup. Must be from those days as a kid eating that horrible alphabet soup. Yuk. . . .
Liked On: 26-05-2024, 01:18 PM
My beloved knocked out an absolute cracker of a pumpkin soup the other day, one of her pumpkins decided to start going mouldy around the stem so off with it's head and what to do with it... ...
Liked On: 26-05-2024, 01:17 PM
2 essential ingredients. Me Nan always started it off with an unhealthy amount of bacon bones, and pearl barley was a staple. I'd pick the celery out but we've been using the same method for 30+...
Liked On: 26-05-2024, 01:17 PM
Pearl barley for some reason really adds to the flavor and even after hours and hours of cooking still has texture
Liked On: 26-05-2024, 01:16 PM
My mother in law used to make beautiful vege soup with a bacon hock. When see wasn’t looking, I’d add a handful of barley, made it even better. I got banned from the kitchen. I have and aircore,...
Liked On: 26-05-2024, 01:16 PM