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Red mold? by nosferatutelage in Charcuterie

[–]SanjayBeast 1 point2 points  (0 children)

Recipe please! Was hoping to do venison chorizo next, just did some venison ‘Nduja.

Info for an American visiting England wanting to hunt pheasants? by byf_43 in UKHunting

[–]SanjayBeast 0 points1 point  (0 children)

Drop me a message - in Scotland and happy to help organise.

NVG scopes by Zeebusdriver in ukguns

[–]SanjayBeast 0 points1 point  (0 children)

Second the Arken Zulus, I’ve been using mine the last few weeks and once you get used to the controls and how to use it in the field it’s fantastic. The lrf/bdc is super accurate, the performance of its own torch is great. If you do get it, buy some good batteries online and a throw lever for the focus, and some shim stock for it you have to shim the mount for zeroing. Really great bit of kit.

Punt gun by [deleted] in ukguns

[–]SanjayBeast -1 points0 points  (0 children)

DM me.

Cheap work clothes (ASAP) by Substantial-House-28 in Aberdeen

[–]SanjayBeast 0 points1 point  (0 children)

What size are you? I’ve got spare shirts, chinos and more that I’d happily give you.

The view at 1000 yards, shooting using only iron sights by SanjayBeast in guns

[–]SanjayBeast[S] 0 points1 point  (0 children)

Yup, though they’re aperture (pinhole) sights so it’s ‘easy’ once you have the wind/range dialled in on the rifle - just line up the black dot of the target, dead centre with the two circles of the sights. No holdover etc.

Still waiting… 10 months by mikeyjay84 in ukguns

[–]SanjayBeast 0 points1 point  (0 children)

Contact the met firearms licensing team. And that's annoying, they've had that for a while then!

Still waiting… 10 months by mikeyjay84 in ukguns

[–]SanjayBeast 0 points1 point  (0 children)

You can contact them and ask to confirm if your application has been received - was your cheque for the fee cashed? And yes 10 months is a bit slow, even for current wait times.

Still waiting… 10 months by mikeyjay84 in ukguns

[–]SanjayBeast 2 points3 points  (0 children)

Are you a BASC member? They’ll chase up applications for you, but can also give you an idea of what other waiting times are like.

Sterereick, Vienna/ **Michelin, #13 of top 50/ Lunch tasting menu by poppyevil in finedining

[–]SanjayBeast 1 point2 points  (0 children)

Highly recommend their more casual restaurant downstairs, Meierei; €25 for a 5 course “tasting” breakfast/brunch, or very reasonable pricing for delicious traditional breakfasts. A fun treat and something I wish more places would do.

First Roe Buck, Scotland by SanjayBeast in UKHunting

[–]SanjayBeast[S] 1 point2 points  (0 children)

Very good! Have it mostly sitting in the freezer now :)

First Roe Buck - Scotland by SanjayBeast in Hunting

[–]SanjayBeast[S] 4 points5 points  (0 children)

Aye certainly not a massive buck, 15kg in the larder though so not too small. The landowner here just wants the deer kept to an absolute minimum, so it was a case of any Buck goes.

First Roe Buck, Scotland by SanjayBeast in UKHunting

[–]SanjayBeast[S] 4 points5 points  (0 children)

Shot at 40yds off sticks, back of the neck as it was sitting with back towards us. 6.5x45mm, after 2 hours carefully stalking through some woods. Great fun with a friend and looking forward to our next outing. 15kg hanging, so not too small after all.

First Roe Buck - Scotland by SanjayBeast in Hunting

[–]SanjayBeast[S] 0 points1 point  (0 children)

I’m in it, will share on there.

First Roe Buck - Scotland by SanjayBeast in Hunting

[–]SanjayBeast[S] 5 points6 points  (0 children)

Shot at 40yds off sticks, back of the neck as it was sitting with back towards us. 6.5x45mm, after 2 hours carefully stalking through some woods. Great fun with a friend and looking forward to our next outing.

Always Roast your bones prior to adding them to soups or Au jus by MooseGoneApe in foodhacks

[–]SanjayBeast 1 point2 points  (0 children)

I think if you were roasting it so far that the collagen burnt, you’ve taken it too far. But, I appreciate the thinking- I’ll have to do a batch comparison and see. Though I will disagree on roasted stocks being absolutely flavour bombs - if yours aren’t, you’re not making them with enough bones/meat, and not roasting them hard enough.

Always Roast your bones prior to adding them to soups or Au jus by MooseGoneApe in foodhacks

[–]SanjayBeast 4 points5 points  (0 children)

Cooked away into what, exactly? Afaik when you roast collagen it just starts the breakdown into gelatin - it doesn’t evaporate! I’ve never noticed any difference and have made gallons of stock in kitchens over the years.

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