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Viper010

Member Since 21 Apr 2012
Offline Last Active Today, 03:45 AM
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Topics I've Started

Score!

13 July 2016 - 05:39 PM

They're renovating the interior of my favorite coffeeshop and the carpenter gave me some left over pieces of 40 mm high quality Baltic birch ply. I'm thinking something Scorpion inspired and maybe a plywood Scout. Or maybe a Roger Henry style recurve?

Suggestions, anyone?

Anyone seen Toast lately?

20 April 2016 - 07:14 PM

I know this isn't the appropriate section, but it's the section that sees the most traffic by far so that why I'm posting here. If it displeases the mod team, please move it to general off topic.

Has anybody heard from Tentacle Toast recently? I haven't seen him around in a while and he's not responding to pm's. Kinda miss the crazy bugger. Sure hope everything is alright with him.

Early 60s BSA Meteor in need of overhaul

17 November 2015 - 03:08 PM

Like the title says, I have an old (early 60s) BSA Meteor .22 that needs to be stripped down, cleaned, given a new piston O ring, piston damper washer and breach seal.

Also, I would like to upgrade to a more powerful piston spring as I am not located in the UK and not bound by their 12ft/lbs limit.

Any advice on how to go about this and where to procure the needed materials and tools would be greatly appreciated.

Eel from the river

16 July 2015 - 12:17 AM

Did some night time fishing with a friend. Used a 3 oz sinker, long shank hook with worm, little clip on bell and breaklight on the rod.

Five nice eels in the freezer, another ten or so to go to fill up the smoker.

My method: freeze em alive, until I have enough to fill the smoker, thaw them out, gut and rinse, brine for 45-60 minutes (if a raw egg floats in the salt water you've added enough salt) dry for approx 40 minutes in open smoker over charcoal fire until skin feels like parchment, close oven and add some coal to up the temp from 45/50 to 75/80 deg C, cook for 45-55 minutes, add oak chips at most 2 tablespoons at once, about a teacup in total over 45-55 minutes. Air out the oven once every eight to ten minutes to prevent the smoke going sour.

When they come out of the smoker roll the lot in cling film and bundle them up in a thick layer of news paper and let them sit at room temperature for 4-5 hours letting them cool down as slowly as possible. Then put them in the fridge over night.

Filleting is easy. Just behind the head cut down to the spine, slide your knife along the spine towards the tail. Turn over what you just cut loose and scoop it off the skin in a neat little roll using a spoon. Repeat on the other side.

I freeze these wriggly buggers alive because a) it's impossible to kill them with a whack on the skull like you would another fish and B) I think falling asleep from hypothermia is more humane than killing them in the salt water, the traditional method.

Any of you gents fish for these annoying but tasty things? If so, do you smoke them? I'd love to hear some smoking tips n tricks!

I'll photograph a step by step of how I do it and see if I can get it uploaded as soon as I've saved up enough to fill the smoker.

WARNING FOR SLINGSHOT FANS IN HOLLAND

04 January 2015 - 09:12 AM

In the Netherlands, it is legal to buy, sell, and own slingshots, and to shoot them on private grounds provided you make sure the projectile can not leave the shooting terrain (proper backstop).

However, when my backpack got searched by the cops about a week ago, and a slingshot was found inside, I was obliged to spend the night in police custody and got a €232,- fine. And of course, the slingshot was confiscated.

Also, I now have a CRIMINAL RECORD for CARRYING ILLEGAL ARMS .

Gotta love this country, and it's inexplicable rules and regulations.... 😠
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