kingie chaser

As mentioned it totally depends on the local council area you are in. I know Randwick made a move on this because some boats just never seem to move & if unregistered then vehicles get a notification slapped on there that you have X number of days to move it or it will be towed/seized. I would just call your local council! https://www.fishingworld.com.au/news/randwick-council-to-impound-boats https://www.yoursay.randwick.nsw.gov.au/BoatTrailerParking/widgets/206230/faqs#question35330

Just wondering what happens to the back end?

Be pretty hard to not know there those 2 fisho's hail from 😅 Great stories Scratchie. I recon I could even take the old quinny out to that spot, looks like a well sheltered area!

Hi Frank, maybe I am miss understanding what your referring to by dead blow?? I have several of these kinds of mallets

Hi Frank, yes absolutely. I use a meat mallet all the time at work & at home. Mainly for things like bashing/flattening out chicken breast or pork fillet etc for schnitzel. It tenderises as well but of course can break up flesh if you use it to much

Hi Baz, the day may not have panned out as you hoped but hey that's fishing & a bad days fishing is better than a day at spent work! Just for you @Berleyguts I just spent 2hours putting this together-

Hi raiders, I was asked for a octopus recipe so here it is. I find being similar to squid in the fact its quite neutral in flavour occy takes on pretty much any spice or marinade very well. Tenderising I find the smaller the occy the least amount of time to cook & the larger the longer. You can use a chefs trick where you use mashed up kiwi fruit or paw paw as a tenderising agent, these contain an enzyme which start to break down the protein chains in the flesh, if I do this I would use this on its own & wash it of before using a favouring marinade as I don't want it to be part of the flavour profile. Of course like any protein, cooking for long periods can tenderise as well, I have some recipes where really large occy take 2 hours to cook to tenderise in a water bath in a vacuum seal bag with the marinade or in a braising liquid like a court bullion(cooking liquor) https://www.foodnetwork.com/recipes/court-bouillon-for-poaching-fish-recipe-2118059 Of course you could throw the occy onto a cement mixer if you have one(I've heard of people doing this in large quantities!) or spend half an hour bashing it against a rock but I just the 2 above methods until it tenderises. In this recipe here is a fairly large occy I caught in Botany Bay a while ago. I slow cooked it in the court bullion for 2 hours on simmer, the idea is it still holds together so keep an eye on it, it is going to be cooked further anyway. After the cooking of the occy(or fish) the court bullion can be re boiled, strained & frozen to be used again at a later date. This is a bit like having a master stock/stock for whenever you need it, I keep several master stocks in the freezer for this reason. Once done I take it out of the liquid & set it aside to cool a little so I can cut the tentacles at the base of the head. I then marinade the occy, in this recipe I use fresh oregano & basil leaves, garlic, olive oil, lemon zest(reserve juice), balsamic vinegar, red chilli. I reserve half of the marinade to also use as the dressing. For the BBQ you can use a charcoal grill like a Weber or hibachi or simply a gas version but I like open ridged plates to get a nice char on the occy. As soon as the occy comes of the bbq, toss it into the rest of the marinade/dressing so it can take on more of that flavour, at this stage add the lemon juice. Note: you can get to the marinade stage & fridge this to cook the next day if you are planning a family feast! In this recipe I just used what I had in the fridge, unfortunately I didn’t have any Greek fetta, it would have been a good addition, as well as some cherry tomatoes. But I used Kalamata olives, capers, red onion, thin sliced carrot, inner celery tops. Of course you can plate this individually like I did for myself or put it into a nice bowl into the muddle of the table for everyone to jump in & help themselves. Other suggested marinades/dressings You can prep this dish using the same & then change the flavourings easily. As an example to turn this into Thai style change the marinade to fresh chilli, lemongrass, thin sliced lime leaves, coriander, fish sauce, lime zest & juice, peanut oil. Chinese style you could use sesame oil, ginger, garlic, Sichuan pepper, soy etc There are also plenty of commercial dry spice rubs like jerk/Cajun/perri perri seasonings & also pre made bottles versions that can be incorporated into marinades as well & are handy & time saving, but I do like to start from scratch when I can. It is really open to your likes & the amount of time you want to put into the dish. Enjoy

It is strange that it asks for 100:1, it is obviously a Yammy thing as all their 2 strokes are spec'd for 100:1 where as all Mercury 2 strokes are spec'd for 50:1? But there must be a reason for it, I would be sending them an email to ask why?? Maybe their compression is higher?? On your carb. I agree with sqidmarks, you shouldn't need to run an engine on choke. Being an internal tank did all the old fuel get removed & the tank cleaned out?? Either get the mechanic to recheck it or just change mechanics if your not happy!

Haven't driven it for a while but I know the road. Pretty steep some very sharp corners in places. I've never towed anything on it but it could be one of those places a cabin brake controller would be very handy or essential.

Yes, it's called ebay 😄 Sorry couldn't help it. No there is no classified here.

@Rippinglips You'll have to give us some more details on the rods like makers marks etc or a picture to get an idea.

Yeh that's a great thing, I presume that's a council paid for thing?? I would cringe leaving my car at a ramp during the night. To many rat bags. Good luck!

Awesome to see, well done swordies

Id be having a look through here- https://www.fishraider.com.au/forum/92-freshwater-fishing-chat/

MMmmmm, not sure what's being implied here Twice in a row I think I will have to take it on the chin & claim the jinx banner 😅

Hard area, probably limited public access to many streams!

Here

Im still not working due to nsw gov restrictions so I am going bush, been locked up in my 1bdr apartment basically since the 16th March Cant wait to roam around some paddocks, chase a few foxes & rabbits, step in some cow poo & also go check on some property owners I know that were hit hard by the fires in January. Might even be able to help out with some fencing or something else? Whatever it is its better that sitting here waiting for work to reopen!! https://www.nsw.gov.au/news/holiday-travel-restrictions-to-be-lifted-from-1-june-2020?fbclid=IwAR1GClbVvfAw63WK9ULf5AVay10uSSgzDeQXwbUA1y3xsTqyqjpyui9cME0 @Scratchie, might even pop up to the bay for a few days as well & take advantage

If something is hungry enough it will take anything. But I wouldn't be making a YouTube about it & claiming "best bait secrets"

Baz, we all have our own likes & dislikes but if I was entertaining absolutely I would have some pink ginger & wasabi plus as an added extra I would have some wakami salad & even some smallish cut nori sheet squares. Build your own as you like it in the little nori sheet. If I could build one now for scratchie even with the wasabi I'm sure he would give it a go. If your not a fan of straight wasabi then I recommend adding some to some kewpie mayonnaise to draw away the heat but still give some flavour. Oh & some shots of nice saki would be a great addiction as well 😁 Enjoy your meal scrachie, love the sound of the will sauce 👌

💣💣💣 Where's the wasabi man

Self inflicted sea sickness, no sympathy here but I can certainly relate to it 🤣 But hey, sounds like you enjoyed the festivous & managed some fish for the after party If I know I am having a big night before I go out the next day I normally start popping travacalm & Panadol as soon as I get out of bed 😏

Nice fish, but where's the picture of the fish with the reel?? Mind you with those hands I would want to hold my new reel with them either 🤣

I've never caught one but eaten it a work, very delicate & flakey fish & like all fish eats better when just cooked. And with lots of butter 😁

Nicely done, I bet that perch melted like butter in the mouth!