Alastair

More important than the colour of the braid, is the fact it is opaque, making it stand out like d*gs watsits. What you first want is transluscent/ or better transparent, so that light passes through the leader. Next is to get as close to the refractive index of the water as possible. As you get closer, the light will pass through the leader in the same way as it passes through water, rendering the leader almost invisible. Hence braid more visible than (clear) mono, more visible than Fluorocarbon. (Or so the science says) regards

Going back some years to when I was still diving, this was claimed by Cousteau as being the most dangerous oceanic shark, together with the GW, and Tiger. regards

I would love to come and meet the mob, even if it is only commuting up from Mt Colah on the Sat. regards Alastair

I'm enjoyoing this thread. It's great to find out I'm not the only dickhe@d out there. Missing bungs------check. Fortunately very obvious on my small runabout. Kill switch--------check. Anyone ever noticed this will only happen when you have an audience? Beaching boat with motor locked down----Check. Now have a routine I follow. Running carby dry after flushing, and forgetting to switch off ignition, resulting in flat and sulphated battery--check, once only Getting onto the better ones! Old style screw frog hitch. Hitch up, safety chain, electrics, forget to twist over the little safety ratchet Got lucky. Drove Sydney-Narooma, and wondered why becoming a bit noisy. As we turned into the campsite, @ 5kph, off it pops onto the safety chain. no other damage. Many years ago, in S. Africa, similar hitch, NO safety chain, hit a bump, and had the frog break in half. Watched boat park on garden wall, fortunately, damage only to wall! And finally, the reddest face: I run 2 fuel tanks. When I flatten 1, I switch line to other, and fill up empty when I get home. So I ALWAYS have a full reserve. Yeah right. Long break, while renovating kitchen, and somehow get line onto wrong tank. Head out from ATB one evening, get to Waratah, and motor slows and stutters. Switch to other tank, and away........ for 20m, and dead stop. Check "new" tank, and not even fumes. By carefully balancing "old" tank to get at dregs, and trimming min rpm just on plane, I managed to get almost back to the 4 knot zone......... then out came the oars, and a 30 min row back to ramp. No fun, and no fishing. Cheers Alastair

I also saw one near Jerusalemm bay a couple of days ago. I suspect they have come in to feed on the plague of jellyfish in Cowan and elsewhere.

I had a run out from Appletree on Fri evening. Turned back at Juno, as water seemed quite murky, and no sign of action. Also getting dusk by then. Perhaps I should have persevered. Alastair

Mine is probably a Penn Surfmaster 250 overhead reel. Bought by my dad in a job lot ~ 1958, and it was about 20 years old then! Still in occasional use. regards Alastair

Hi Fryboy, My guess would be that you were "collateral damage". Don't doubt that the whales were interested, and came to take a look, but suspect that you then ended up with them picking up your line as they went through, and then breaking you off. Saw something similar when spearfishing years ago in South Africa. My teammate had speared a cobia, which had been swimming with a 50' whale sharp. Fish swam under, then over the shark, and "reefed" him around the dorsal. He was left chasing after his float as it headed out to sea. Recovered it the next day, with spear and fish broken off. Humpbacks are primarily krill feeders, AFAIK, but certainly they do eat fish. I have seen amazing footage of them near Newfoundland, feeding on baitfish (pilchard?) shoals. They spiral up under a baitball, blowing streams of bubbles into a "net" which keps the baitball together, until the humpback breaks up through the surface, taking the whole ball in one go. Never heard of them taking larger fiah though. regards Alastair

I've been out for a couple of dusk hours the previous 2 Fridays, (Melbourne last week). Got zip in Waratah bay, poppers/blades/SP's. Only interest were a couple of plastics shredded, called for small tailor. Have to try again this week, (and later into the evening, once I get lights installed). regards Alastair

September?????????? A

To a large extent, if you grew up in the era when principally overhead reels were used, like me, they only came in RH wind. A

Ambrosia !! As an ex- japie, I make it from time to time, (mainly because I can't afford too much of the bought stuff). Recipes are many and varied, and often fiercely guarded. Basics in process are: Good quality meat Cut in reasonably thin triangular strips, WITH THE GRAIN. Take care to cut within the muscle bundles, so as to minimise the amount of sinew and connective tissue. A layer of fat, (even rancid!) is often preferred as typical. Laid down in brine, to draw moisture out of the meat. This can be prepared brine, but is more usually coarse salt layered with the meat strips. Seasoning, (many and varied, but with coarse ground coriander and black pepper as the main components) would also be added during layering. Length of brining varies with different styles. I usually do this in evening, and leave to next morning. You want high salt levels on the meat surface, but not too salty to eat. Pour off the "juice" whch will have extracted, and shake moisture off before hanging up to dry. At the time of layering, also dip the strips in, (or sprinkle over) vinegar. This can be fancy, to add to taste profile, or basic cheap stuff. Principal function is to ensure the meat surface is low pH (acidic), as this prevents micro or mould growth during the drying process, in conjunction with the surface salt. Traditionally made in dry warm climate, problems with spoiling can occur during cold weather, (too slow) and humid summer, (slow, and speedier bug growth). Best if you have a breezy location, away from direct sun. Dehydrators work, as does the oven dry method, but to a traditionalist will give a "cooked" note that is not ideal. I use a simple homemade drier. MDF box about 1m a side. False floor with a 60 watt bulb, and a computer fan to ensure a draft of low humudity air over the hung meat. Flywire to keep crawlies out. 3-5 days, usually, depending on season, and preferences of how moist you like the finished product. Hmmm....... guess that means I should start up again???????? My 2c anyway. Alastair

Don't have my FIRST rod and reel, built for me by my dad. Reel wore out, and rod was rebirthed by my brother, then eventually broke. I do have my SECOND rod though: Custom made for me when I was 8, in 1959, by the local rod builder. In my 20's I rebuilt it adding a new butt section, taking it to 12'. Still use it for light rock and surf. It was married to an old Penn Surfmaster 250, which my dad had bought as a job lot of gear, and was probably 15 years old at the time. Brought it to Oz with me, and had it smashed by my BIL 4 years ago. I am still using the Penn Jigmaster 500, which I bought when I was 12, though! A