Posts by Dan

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One word.. chicken turner!

If and when you get a chance please take a closeup pic of it. Nice avatar.

That happens to me very rarely. If you don't let frustration control you on fishless days it shouldn't happen. What motivates me is that I hate the feeling I get when taking a life and then having to discard the animal. For this same reason I don't kill fish just for chum. There is a learning curve but a conscientious spearo can avoid shooting short fish. Still there's no denying it, I and many others have these measurements on the gun. It's supposed to be a sort of taboo subject publicly.

The problem is that without boiling, the skin is very hard to get off. I wouldn't want to ceviche the skin.

What's a Solie mask?

They're measurements for the fish we hunt here that have a minimum size.

I appreciate it but like I said they're free. PM me your address so I'll be able to tell you how much shipping is.

And GWS! Welcome to the forum.

- TAKEN - I have around 25 UFC DVDs from about UFC 30 to UFC 60. Most are copies of original UFC releases, back when they still used to make UFC DVDs. Free to a good home just cover the shipping. Case not included.

I found out that the Mako blades/fins are not the same as the Matrix/Waterway. This is what the bottom surface of the Mako blade looks like.

This is what the bottom of the waterway blade looks like.

Can't relate to the loading pad being too high, I hardly look at the gun when I shoot. The sharkfin tabs take more work to make/weld on and as such the shafts that have them cost more. If you had minimum tools, a hack saw and a file, in a pinch you could make a shaft out of a steel rod by cutting notches for the wishbones.

Quote from LunkerBuster

i hate the handles on the wong guns i held at blue wild....felt like squirt gun handles

I've always said the old Aimrite handle is a crappy handle, I really like your description.

Yep, same as the Merou. I just forget which side it's on. I think Merou is on the left whereas mine is on the right.

Did you try his email? Looks like he hasn't been on here for a while.

$80 is expensive for that handle and mech. I could sell this Merou clone at at better price and without the hassle of removing the safety. The trigger pull on the last one I got was too hard. I'm getting sent another one to see if it was an isolated problem. If the trigger pull is alright I'll order a few of them.

Bad comparison. Hunting and cooking are two separate things. The point is that the emphasis was made on the outcome being soft, very soft. Well, if I pressure cook the octopus for 30min instead of 20 it will be soft like mush. Who's to say that my easy way will not taste as good as that complicated way. I find that much of the time people complicate the matter just because the recipe was handed to them that way, without analyzing what effect each part of the process actually has. One of the best examples of this is marinating for hours, when in fact many foods don't absorb the taste of the marinade, you only taste whatever's on the outside of the meat. If you were to wash the meat with water you'd realize it has acquired none of the taste. Same with rice. As such a simpler and easier way of doing it is just adding the marinade or sauce on top. Hey, to each their own, I thought someone would see my point and get a kick out of it.

Smoking is a whole other ball game, there's no getting around the time factor there. Still doesn't compare to the 2 day recipe above..

Not

I pulled this post from SB. As I read through about half of it I laughed and gave up. Who is going to go through all this trouble to cook an octopus The way I prepare it is just throw it into a pressure cooker for 20 min. No cleaning necessary beforehand other than removing the entrails, the skin comes right off using a little bit of finger pressure and the meat is soft enough. Then you can do whatever you want with it.

Quote

I usually catch octopus around the 1.5 - 2 kilo range, I have a secret spot that I can find these at will. So I harvest one per trip, take it home, prepare it, and invite some good friends or family over to share this magnificent recipe.
I got this recipe from one of our Italian members or our club, and it completely blew me away. The Octopus will melt in your mouth, and will be the best Octopus you will ever eat! He taught me a way to boil the Octopus in a way that it is so tender by the end of the boiling process that it basically falls apart as you are taking it out of the pot.

Boiling Phase;
Ingredients (Besides a fresh Tako/Octopus):
1 Onion – Halved
2 Limes or Lemons – Quartered
2 Cups White Wine (Champagne works too)
Salt & Pepper

First of all, the Octopus needs to be cleaned. This isn’t the easiest animal to clean, but care is needed and I won’t go into that here. Then the Octopus needs to be bagged and put in the freezer overnight. Yes, Freeze it! This is part of the tenderizing process. The next day, remove the Octopus from the freezer and let it thaw in the sink or bowl with lukewarm water. While it is defrosting, simmer the above ingredients in a large pot. When completely thawed, bring simmering pot to a full rapid boil. Gently dip the Octopus in the boiling pot till the pot stops boiling, then immediately pull the Octopus out of the pot till the pot returns to a full rapid boil. Gently dip the Octopus back in the Pot again and remove again once pot stops boiling. Do this in/out routine 4 times total. By the 4th time the pot should stay boiling and the tentacles should be completely curled up, leave the Octopus in the pot, turn the heat down to a simmer/slow boil, cover pot, and leave the Octopus in pot simmering for approx. 2 to 2 ½ hours. DO NOT REMOVE OCTOPUS YET. Turn heat completely off and let octopus cool off in pot, together with water and ingredients. This usually takes an additional 2 – 3 hours.
When water is cool, your Octopus should be completely tender and ready for the pressing process!

Pressing Phase;
Container (Large Mug, Large Cup, Soda Bottle etc.)
At least 10 pounds of weights (without the weight belt of course)

I use an extra large big coffee mug, cup or jar, my friend uses the cut out bottom portion of a plastic 2 liter soda bottle. Take the Octopus and put it into whichever container you decide to use. Cover in Plastic bag. Press it down and then put at least 10 lbs. of weight on top. Set in refrigerator overnight. After a night in the fridge with the weights on top, this will produce a block of Octopus to later carve into very thin slices of Carpaccio. I use a deli slicer to achieve the desired thickness.

Eating Phase;
Olive Oil
2 Lemons
Fresh Parsley
Salt & Pepper

Slice the Octopus into very thin slices….ala Carpaccio
The desired thickness can only be performed with a deli slicer or equipped food processor. Don’t try to hand slice it as it will be too thick and ruin the whole premise of Carpaccio. If you don’t have a good slicer…beg, borrow or steal one! It will be worth it!
Lay out the Carpaccio on a large serving plate and mix around with some FRESH parsley. Sprinkle moderately with Olive Oil, squeeze a Lemon or two on top, add Salt & Pepper to taste.

Serve and ENJOY!

I just can’t say enough about this recipe and I am happy to share with you all.

Peace

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LB, we'll have to play it by ear. Call me the day before you want to come by.

6. Footpockets 44-46 (actual size 10-11.5), These pockets don't have a T slot inside the tendons which means that blades have to be glued in. The tendons on these are soft which means they're best combined with a stiffer blade. One pocket is in good condition. On the other pocket the tendons have damage from removing a glued blade, it's still usable but the tendons don't look good. May be good for a project where the tendons are cut off or fill the holes with sealant to improve it cosmetically. The tendons are soft anyways so it will not affect the stiffness of the overall fin. I found these pockets to be comfortable, I'm size 11.25. Free plus $15 shipping, or pick up in Ft. Lauderdale.

Quote from oto

yes, I've been thinking about getting one, any suggestions based on what you've used or researched?

http://spearfishing.world/divi…-for-underwater-pics.html

That's confusing. Do you prefer the Spetton or the RA vecta? Is it that you prefer the Spetton in terms of comfort but because of the line relase being very poor you prefer the RA vecta even though you don't like it's line release either (but at least it works)?

I'll have samples of two camo patterns in 2 weeks. Then you can order if you like them.