I like to add 1-2 onions, 4 carrots, 6 or 7 ribs of celery, several cloves of garlic, fennel, bay leaves, and some white wine. Simmer for 3-4 hours and then strain it 2-3 times.
Thanks. Sounds amazing. Gonna try it asap
Posts by LunkerBuster
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I have the mares star elite and it is a super comfy mask. I haven't sold it because it is a great mask and I lend it out a lot.
The only reason I don't use it is the micromask/ aim is just better
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Cheers brother
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Hahahaha Ivan your response is as good as winning it myself. Enjoy it brother
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I split the carapace down the middle, then remove all the guts and nasty bits (testes/ovaries, digestive tract). What you have left are the legs, the shell, and any body meat that didn't come out with the tail. You can remove the body meat and reserve for another use, or just leave it in.
After that, you can proceed as you would for any other stock.
Thanks. What veggies and stuff do you add to your stock?
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Nate did get in the water with me yesterday too cept I was at work under the boats... dude surface polespeared a 5 lb sheepshead off the chum slick of barnacles i was knocking <img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x">
Hahaha I hope you got a finders fee
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It would look like an apex predator. And you would feel a lot like prey
Marlin are bad ass!!
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Beast fish. What brutes!!
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Nope. Knock on wood
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Nate that vid looks delicious!!! I am def gonna try a smoked duck. Ill report back
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Weaker or poorly built?
A reef mech has less holding power than a tuna mech but I don't consider that "weaker" as it is designed for a lesser load.
The rob Allen cartridge for example has ss bits and is well made but I would not ever load three bands on it. -
Sup buddy
Just in case some of you have not met tony before he is a damn fine ambassador if our sport, always giving his time and knowledge to new folks and spearos visiting kw.
He also has some really cool dogs -
Haha, im just imagining a one eyed rough & tough street squirrel who fights cats and gets fed garbage by a hobo every night.
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i agree with Dan , but personally i think it is important to view all spearguns and trigger mechs as 'unsafe' , regardless of brand or how many hours of R&D went into it , muzzle control is king in terms of safety .
True words my friend!!! Muzzle control is the only safety
As I said before, I am blown away by your skills, my concern is just for your safety but it sounds like you are all over it.
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I wanna be bigger than Jesus, bigger than wrestling, bigger than the Beatles, bigger than breast implants.
I'm gonna be the biggest thing to hit these little kids, bigger than gun, bigger than cigarettes.....That dude is a mental case but he puts together some amazing turns of phrase.
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Tony. I was kind of thinking the same thing and not saying anything. I feel like triggers are a fun project but the consequence is so real that I just feel better knowing some r&d and fatigue and destruction testing was done. Knowing the speardiver mech will hold 7 bands gives me the confidence for using three.
I am enjoying the amazing machining skills on display here, but I do agree that the actual use of a homemade trigger is quite a hairy prospect.
Nothing but best wishes and good luck on the project. I hope I do not come off discouraging, just cautiously warning
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Oooooohhh weeeeeeee I love that high lonesome sounds. The original super group
Tony- atmosphere, like mc sluggo from Minnesota??? Lucy ford ep is one of the finest albums ever
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Sure did, twice, but I didn't take pics. It was a lot of prep work compared to my go to duck recipes but it was damn good. It was good the first time but I didn't prep the skin right, I poked holes too far through it and it allowed the breast meat to dry out a bit, as it's a pretty lengthy cooking process. The second time I hand picked 3 ducks that had noticeably more fat under their skin and I was super careful when scoring them. They were downright amazing, really incomparable to anything I've experienced. I should have replied to let you know how it went and thank you for the suggestion, but I'm always hesitant to bump my own threads. Better late than never, Thanks Judah.
Awesome man. That is great. I will assume the prep is best left to the highly qualified chefs at my local Chinese restaurant!! Hahaha. I was thinking about trying one smoked. You ever mess around with that?
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Mark you bastard!!! That sounds like my first day in heaven!!
I should have known you were a ska guy too! We have much to discuss
I forgot to mention a passionate love of bluegrass. This has led me to many many awesome other genres like Cajun high country fiddle music, zydeco and slamgrass/jam grass. Still bill Monroe and David Grisman are the best
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Welcome
