• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

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  1. G

    White “Faskut” saw

    Of course you do :giggle: Well, any general stuff would be helpful, but particularly his thoughts on powering it electrically. I can squeeze 10 hp 3 phase out of the rotary converter, and maybe 16-17 hp from the single phase supply - we’ve just finished burying the SWA for that. All of this is...
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    White “Faskut” saw

    It is a low machine yes. Presumably to account for the size of timber being put across it? I think ‘my’ one has a modern TCT blade on it. The idea is to have it on a little concrete pad just outside the workshop, with a carport-style roof, so hopefully the exhaust won’t be a bother. Once...
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    White “Faskut” saw

    No, probably not, but if I don’t push it too hard, it might do. I could always retain the PTO adapter, then I’d have 80 hp from the John Deere.
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    White “Faskut” saw

    I might have a chance to get one of these, but I can’t find much info about it. 36” blade and roller feed. Here’s a restored one: Taken from: http://www.ricknolan.co.uk/classic-woodwork-machines.html The one I’ve seen (on a quick video taken by a mate) has had the motor removed and been...
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    How The Spindle Moulder Gained Its Notoriety

    I use these on the Wadkin BRA, not spindle moulder, but they work very nicely for trenching and tenoning. In fact, I used them last week to notch out some uprights for a shed. They were initially too big, for a Wadkin CC I think, but a certain Mr @Trevanion guided me through modifying them on...
  6. G

    Sausages

    Ah! Has she tried closing the curtains? My wife must have the patience of a saint, then. I once dropped a gralloched Roe buck, in fur, on the kitchen table, turned the lights off and went off to find the butchery gear. Wife came home, went into the kitchen, flicked the lights on… The screech...
  7. G

    Sausages

    You mean gutting a deer on the hillside, or have I missed something?
  8. G

    Sausages

    Are Roe bucks not in season for you now? They lifted the closed season for all male deer a couple of years ago up here. I believe you also have Muntjac, with no closed season? Having said that, you wouldn’t want to eat a Roe buck in late summer, or the others in early autumn. They’ll be a bit...
  9. G

    Sausages

    Similar, practical reasons at the time the OT was written, I suspect. They knew nothing of E. coli, Vibrio, Norovirus, the various shellfish toxins or allergies, just the catastrophic symptoms that came from them. Safer not to eat, with that knowledge level. With regard to the ritual slaughter...
  10. G

    Sausages

    This was a ‘sidebar’ in one of my parasitology lectures. Both the old testament and the bhagavad gita were written in the East, where even to this day, pigs are/were often kept under the latrines to clear up, so they would be covered in excrement. This would also cycle up the pork tapeworm...
  11. G

    Sausages

    And, goodness me, don’t you eat well after a pig killin’?! That reminds me, while I have you; do you have a recipe for proper chorizo? I mean the cured stuff, not for cooking, for eating as is. I’ve had it in Spain, spicy and delicious. I can’t replicate the Iberico Bellota grade but surely I...
  12. G

    Sausages

    Another way of looking at Spectric’s point above is, if you can make something tasty out of parts of a pig that would otherwise be thrown away, is that not making the most of resources, and of the life taken? You don’t have to add nitrites - a preservative and used for keeping bacon pink when...
  13. G

    Fish recipes

    Out of the sea, and onto the barbecue - if all fish were like that, there wouldn’t be so many “I don’t like fish” people! I’d have to say, it looks a little bit on the tiddly side, and it would have been nice if they’d killed or pithed it before cooking. But… pot and kettle, we in the UK still...
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    Sausages

    I would look no further than Weschenfelder for all sausage needs: https://www.weschenfelder.co.uk/ I have tried their standard, salami, honey roast, venison, Lincolnshire and boerewors mixes, all spot on. It’s nice to mix your own, but as you say, easy to get it wrong for a whole batch and have...
  15. G

    Fish recipes

    Thanks - yes, the wolf flesh seemed to be dense, like monkfish. I have done the latter as a passable rogan josh, although maybe simpler is better. The mullets were covered in very loose scales, so I wonder if they’re the sort of fish that can’t be thrown back, once hauled up into the net. Quite...
  16. G

    Fish recipes

    I think we have a sea wolf and lots of red mullets: As ever, cooking suggestions appreciated. I think sea wolf is sold as ‘rock turbot’. In the meantime, I’ll gut those mullets, unless there’s some reason they’ve been left in. I was always taught to gut fish by the waterside.
  17. G

    The death of a tradition

    I looked it up in the Viz Profanisaurus, a repository of disgusting schoolboy humour. It’s in there as a euphemism for, well, not for an anchovy-based spread, let’s put it that way.
  18. G

    The death of a tradition

    Initially tastes like ground-up harbour wall, then it grows on you. That said, I haven’t bought any for years. Maybe this is a ‘New Coke’ move to boost sales - reintroduce it after the clamour for its return, then we’ll all start buying it again? I’d quite like some now, spread thinly on hot...
  19. G

    Modern cooking — a rant.

    Ah, I don’t think the ‘Lidl special’ sous vide instructions ever suggest below 56*. They must be being risk-averse. Will try the Guga vids - Fallow is my current favourite cooking channel. You probably know this, but guga refers to young gannets harvested on Lewis. I met a chap who’d done it...
  20. G

    Modern cooking — a rant.

    We bought the knock-off Lidl version. Seems to work well.
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