• 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

    Fish recipes

    Herring and lemon sole this week. Herring = mackerel to my mind, so inclined to flour and fry. Sole - foil bake?
  2. G

    Fish recipes

    I was mainly looking for recipe ideas for the fish I get from a sea-going boat. Plenty of trout and salmon up here, though. Trout - bake in foil? Salmon - gravlax is very nice. En croute - even I, as a proper trencherman (read: greedy sod) find it too rich. Can’t eat much of it. Fatty fish...
  3. G

    Fish recipes

    As far as I can find out, turbot can live to be 25 years old, and, conveniently, achieve 25kg in weight*. Crudely assuming a linear growth rate, I would guess about 4 years old. Probably a bit less, as growth is likely faster initially. Ageing of fish can be done by studying the otolith (lit...
  4. G

    Fish recipes

    Thanks. I removed the skin on advice from the Fallow restaurant YT channel, but will leave it on next time. For the turbot head, frilly collar, perhaps the langoustine bits and pieces, how about making a sort of bouillabaisse?
  5. G

    Fish recipes

    In compensation for a missed order last week, they sold me this (apparently £60) turbot for £20. I’ve divided it into four skinless fillets, and kept the head and frilly collar meat as well. Recipe ideas for this fine fish, please, especially the latter parts. Scallops, ‘langos’, hake and ling...
  6. G

    Hard working wasps

    Quite fun to watch, like a sort of chicken rugby. One picks up a piece and runs, then gets tackled by another which runs in the opposite direction…
  7. G

    Hard working wasps

    I’ve got about ten of those big nests around my place; they get left alone unless they’re a nuisance. MAPP gas torch or permethrin spray if so. The chickens go mad for the combs full of grubs.
  8. G

    Woodshop extended - machine placement advice, please

    Work bench etc. are through the corridor, on a multipurpose bench (move the gearbox out of the way and start laying out mortices, sort of thing). Some are wheeled, but most are too heavy. Also, being a stables, the floor is not perfectly smooth so machines tend to rock. Thanks for the pics...
  9. G

    Woodshop extended - machine placement advice, please

    I have two table saws because I can’t resist a bargain lump of cast iron. There’s another Wadkin planer as well. TS2 is an extremely heavy, Wilson 3hp/3ph saw that is an absolute monster at ripping. Not needed so much now I have a bandsaw. It can be relegated to firewood sawbench. Yes, TS1...
  10. G

    Woodshop extended - machine placement advice, please

    This is a former stables, now extended as shown roughly by the hatched areas. The South 2.0m/door/4.2m wall was brought outwards, and the original open-fronted tack room at the East end has been incorporated. There will be no more horses; I loved working with them, just wouldn’t own one...
  11. G

    Chainsaw milling angle of attack ?

    It does help a little, judging by the engine note of the saw. You’ll find yourself ‘shuffling’ it slightly - far corner, near corner, middle. It reduces the effective width of cut. If you go too far, as mentioned above, you’ll get ribbons, which are good for poultry nests, bad for clearing out...
  12. G

    new houses

    Nice and pragmatic. I think of ‘housing crisis’ as a euphemism for overpopulation. A lot of other national problems are symptomatic of this - healthcare waits, traffic congestion, admin backlogs, school class sizes… etc. Throwing money at each of these is not addressing the underlying problem...
  13. G

    Fish recipes

    Moray microclimate! I’m framing up a stud wall to extend the wood shop, and it’s bloody boiling here. Going for a shandy now. * When I say beer cooler, I mean the fish bucket filled with ice and seawater.
  14. G

    Fish recipes

    You weren’t out on the rocks at Portsoy, with beer cooler and mates, barbecuing the fish as we reeled them in, sharing a laugh (and a few line tangles) with the jolly Polish boys who’d come out to do the same!
  15. G

    Fish recipes

    Mackerel fresh from the sea and straight onto the grill - best fish ever. Kept for any length of time, or frozen - I use it for bait.
  16. G

    Fish recipes

    Yes, it looks like they’d be vulnerable to overfishing if popularised, due to lack of info and measures. Sharks are apparently slow to mature and breed as well.
  17. G

    Fish recipes

    Where is that from? In inshore waters, they seem to be extremely (annoyingly) numerous. As far as I can find out, the concern is not so much for numbers, but the lack of any management/quota/landing size measures, given their low economic value. One thing in their favour is, they seem to be...
  18. G

    Fish recipes

    Just being honest! I don’t remember a particularly strong flavour, just a softish texture. The book, North Atlantic Seafood, recommended by Phil Pascoe, describes it as ‘satisfactory material for the fryer’. Not everyone’s first choice, but if you can’t catch anything else, do try it as battered...
  19. G

    Fish recipes

    Actually not too bad as fish and chips - head off, snip fins off, then use a pair of pliers to skin. Shark family so no bones. And there are millions of the buggers, so nice to make use of them.
  20. G

    Fish recipes

    Ling in Mornay sauce was quite nice (think cauliflower cheese, but with ling instead). The fish made it a little watery so next time I’ll salt it. 20 mins in coarse salt, then rinse off?
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