Chief

Ive been a poor bastard since they started 
Lot a heart ache but I stick with em 
 

You poor bastard

Im in 
Go you DOCKERS 

Hey guys, yes the footy tipping comp is back on this year. Unfortunately sponsors fell through last year. I'll make sure there is some kind of prize at the end of this years comp.
 
The new comp will be announced shortly.

thanx snapperhead

While fishing the upper Mersey River yesterday I came across a Grey Goshawk (endangered species here in Tassie), a Bumble Bee on a flowering plant & this morning a green bug (Grass hopper).. the three "B's" 
The Goshawk was some 60 feet away from where I was standing in the river.. even though it's white it's called Grey..
cheers
Adrian


The endangered Grey Goshawk..


Bumble Bee..


The green bug.. ( a Grass hopper of some sort)

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

can see why it works
 
Wonder If I use my old thong ?

Might just get Shitties

Yep Balmain Bug
Morton Bay bugs have their eyes on the outer edge of the carapace where as these are on top
Very tasty Critters 
cheers

I always look for the ol' stains on the jetty if there is fresh sprodge that would be the area I would try first 
above weed 
then again ....What would a port soaked river fisher know 
 
and that don't mean I fell in the Port River ...

I always look for the ol' stains on the jetty if there is fresh sprodge that would be the area I would try first 
above weed 
then again ....What would a port soaked river fisher know 
 
and that don't mean I fell in the Port River ...

I always look for the ol' stains on the jetty if there is fresh sprodge that would be the area I would try first 
above weed 
then again ....What would a port soaked river fisher know 
 
and that don't mean I fell in the Port River ...

Was waiting if anyone said something along those lines.
 
I'm not a huge fan of port, (give me a Pedro Ximenez, muscat or tokay and some dark chocolate ) but the flavour and sweetness balance works really well. Any cheap stuff is fine....if it helps prevent drinking it!
 
Have tried brandy & masala but want to my taste.

Great job
Love the stuff ,
But the port would never make it into the recipe 
that bottle would be gone by the time the onions had softened 

Great job
Love the stuff ,
But the port would never make it into the recipe 
that bottle would be gone by the time the onions had softened 

Pâté. Love it or hate it. I like it and the missus loves it which comes in..... handy .
 
Most stuff you can buy is c**p, with a few, often expensive exceptions. So i set about making my own and it's actually pretty easy and freakin delicious.
 
I have evolved the following recipe from a few others to personal taste and final quantity:
 
 
Pâté
250g cleaned chicken livers
75g butter
1/2 red onion, diced
1 small garlic clove, crushed
6 peppercorns
2 whole cloves
3 allspice berries
4 coriander seeds
3 anise stars
60ml port
60ml cream
 
Jelly
60ml water
60ml port
1tsp gelatine power
 

 
Pâté
 In a spice grinder/mortar & pestle grind: peppercorns, allspice, cloves and coriander seeds until fine and set aside.  Melt 1/3 of the butter in a skillet over medium-high heat; when foam subsides, add onion & garlic, cook until softened. Add ground spices & anise when onions are nearly cooked.
Remove onion mix to heatproof bowl. Add another 1/3 butter to pan then livers; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink. Think ‘medium-rare’, you need that moisture.
Remove livers to bowl with onions. Add port to pan and use it to clean the pan. Add to bowl with onion, livers and their buttery juices, remaining butter and cream.
When cool enough, purée mixture until it is smooth – food processor or barmix in the same bowl.
Scoop pâté in ramekins, smooth top. Set aside. Jelly
Combine the port and water in a small, heatproof jug/cup. Sprinkle the gelatine over the top and stand until the gelatine is softened. Heat in microwave and stir until gelatine has dissolved, and let it cool. Slowly pour jelly on top the pâté, over the back of a spoon. Refrigerate for at least 2 to 3 hours or until fully set. Preferably a day or 2.  
Serve with bread or crackers, cheese and a bottle of red. Enjoy

Sorry Panga I can't help with the Scallop question but,
 
 
we pickle what is left after pigging out on the ones we freshly caught. Might try freezing? instead? 
 
as for destroying the delicate and sweet crabs, I can't understand why people smother their food in things like chili and garlic, disgusting! Sorry, my opinion only 

I stayed up all night wondering where the sun went ....Then it dawned on me