• 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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    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...
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    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...
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    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...
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    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...
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    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.
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    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.
  8. 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...
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    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...
  10. G

    Modern cooking — a rant.

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

    Modern cooking — a rant.

    You’re like my mum - food is fuel, and as interesting as the stuff you pump into the car to make it go. That said, she fed dad and three sons for all those years, not inventively, but pragmatically. But… my brothers and I are all keen cooks, academically interested in the subject. As my eldest...
  12. G

    Modern cooking — a rant.

    I don’t think so. It sounds like a good way of stab-inoculating bacterial colonies into the middle of the cut. I do have a meat hammer, used to batter bavette steaks to translucent-thin. After some drying, 45 seconds per side on a bouncing-hot griddle does them to a nice medium, served sliced...
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    Modern cooking — a rant.

    Interesting. ‘Aged’ is a term to watch, I seem to have found. It could mean the steak is vac-packed and put in a fridge for the duration, which is nowhere near as good as ‘dry-aged’, which means hung whole in the conventional fashion. I recently went to a fancy Aberdeen steak restaurant which...
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    Modern cooking — a rant.

    We made some steak tartare from the fillet of a Highland we slaughtered. The recipe we were following said it should be ‘an assault on the senses’. Very nice, but somehow also very rich. I can eat a pound of steak no problem, but not so much of the tartare. Bear in mind, the brown-ness of meat...
  15. G

    Dogs’ understanding of time

    It’s possible your dog could see the clock display (they might well flicker like in some YT videos) and use association and pattern recognition when the digits show the right time. Bear in mind, it’s very hard not to give off unconscious signals (and phermomones) that he could have been taking...
  16. G

    Scam alert

    Same user tried to phish me with an offer of a spindle moulder fence. Reverse image search showed it had been cribbed from an old thread on UKW. I replied with this picture:
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    Startrite table saw - table alignment help

    I have the TA 165 - it’s a good, solid saw. Mine has a 10” blade fitted, enabling 6” rips if flipped end-for-end, but that’s pushing the 900W a bit and you may not want to do that. Big rips are done on my bandsaw now. I would take the castors off and fit an outfeed table to that one pictured...
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    Things have moved on in the last 8 years and KISS

    You wouldn’t want to start a tumble dryer remotely… would you? That means, a) someone else could start it and b) the dryer would be running unattended in the house. There must be some sort of arms race in unnecessary appliance features - our Candy dryer is about 20 years old and has two...
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    Things have moved on in the last 8 years and KISS

    We like our gas hob because: 1. It’s cheap to run. I can’t remember when I last changed the bottle. 2. It works in a power cut. 3. We can use a proper carbon steel, round-bottomed, naturally-seasoned wok on it. In general, I’d say one should always have multiple energy sources, in case of price...
  20. G

    Nilfisk Aero 26 21 vacuum woes

    “More is missed by not looking, than not knowing” - my rule of diagnostics :giggle:
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