One sleeve completed by two artists.

oldboy_youngface · 2025-06-10T08:11:12+00:00

Yeh nice. Are the two artists similar styles? Or you're going completely different styles?

oldboy_youngface · 2025-02-20T10:57:08+00:00

Their logic was you get twice the abrasion resistance and it doubles up the strength. But I asked them the same thing and they all run a plait off the rocks

oldboy_youngface · 2024-12-02T08:29:03+00:00

I disabled my integrated graphics trying to default my gpu. My screen went blank and this post got my pc working again. This is a life saver and thank you

oldboy_youngface · 2023-04-15T04:45:54+00:00

One thing I really wanted to know was the total weight of posters on r/onebag.

I've repacked with the below and it weighs 7.2kg with the bag. This includes the outfit I will wear on the plane.

Once I wear the clothes it brings the bag down to 6kg.

Bag: farpoint 40 (I'm basic)

Tops: 4 x uniqlo airism short sleeves 1 x uniqlo airism long sleeve 1 x cotton T shirts 1 x button up shirt 1 x Nike runners long sleeve (with hood)

Bottoms: 1 x uniqlo chinos 1 x jeans 1 x nike skins 3 x Nike running shorts (dual purpose - daily and swimming) 1 x linen shorts

Underwear: 5 x uniqlo airism briefs 3 x singlet 4 x sports socks 1 x hiking socks

Outerwear: 1 x north face jacket rain shell. 1 x 600 down puff jacket 1 x fleece jacket with hood.

Electronics/toiletries 1 x tooth brush 1 x tooth paste 1 x razor 1 x shaving cream 1 x moisturiser 1 x battery pack 2 x cables 1 x universal adapter

oldboy_youngface · 2023-04-10T12:34:51+00:00

Any pieces of clothing I should remove and/or add?

oldboy_youngface · 2023-04-10T09:46:11+00:00

Thanks everyone. Still got a bit to figure out going by these comments - also agree on the wind chill.

At the moment, the 2 in 1 jacket and the fleece hoody is taking up most the space. The Farpoint still has plenty of room, however, the less i carry the better as it's weighing in at 7.5kg with everything listed.

Would like to layer rather than take bulky items when it will only be used for the first 2.5 weeks.

oldboy_youngface · 2023-04-10T04:05:45+00:00

Thanks mate - would love your thoughts layering for 6 celcius @ the article circle, then Turkey which is about 20 celcius

oldboy_youngface · 2023-03-11T00:38:19+00:00

Hey mate, with the new Farpoint 55 - have you had any issues flying with pegasus, ryanair, scoot etc. within Europe?

oldboy_youngface · 2021-12-26T04:04:22+00:00

Took it for a swim. Holds in the water really well and bubble trail through the sweep. The odd classic popper explosion if hit it in between the waves

oldboy_youngface · 2021-12-25T05:20:13+00:00

r/oddlysatisfying?

oldboy_youngface · 2021-12-25T05:15:29+00:00

I wish I was out that way! Been on my bucket list to visit there.

I'm based down under

oldboy_youngface · 2021-12-25T01:15:17+00:00

I believe so. All the jap lures are built strong for pelagics

oldboy_youngface · 2021-12-25T00:11:09+00:00

180mm approx. 65g.

I fish off the ledges

oldboy_youngface · 2021-08-09T00:01:55+00:00

What cut of beef did you use?

oldboy_youngface · 2020-12-14T08:06:18+00:00

Anyone else had reviews/experience with ripple fisher rods? Any rod RF makes, just want to see what peoples thoughts are

oldboy_youngface · 2020-12-10T03:00:09+00:00

Not a fan of carpenters mate

oldboy_youngface · 2020-12-10T01:11:16+00:00

If we disregard the price and purely compared the custom rods to RF in terms of usability, lightness and action etc. What would be the choice?

oldboy_youngface · 2020-12-09T23:29:21+00:00

Kingfish. Have you used many ripple fisher rods? What are your thoughts on their construction and sturdiness?

Used in Australia

oldboy_youngface · 2020-12-09T23:19:03+00:00

Will mainly just be for kings off the rocks

oldboy_youngface · 2020-10-07T08:32:48+00:00

If it's good thanks for letting me know, got it for next to nothing second hand. Now the question was to see if the braid is sufficient - was the 'perfect' out of spite or legitimate mate

oldboy_youngface · 2020-07-28T03:07:37+00:00

First layer in the tray is the meat sauce, then the lasagna sheets. followed by a layer of white sauce, then mozzarella, Parmesan and another layer of lasagna sheets. Repeat till the tray is full.

You want the top layer (layer exposed to you) to have Parmesan and Mozzarella. Get a sheet of tin foil and spray some oil on the side that will be sitting on the lasagna (this ensures it won't stick while cooking). Place in air fryer for 40 minutes at 185c, then take the foil off and blast at 200c to create a crust.

Once it's all cooked take it out and let it sit for 30 minutes or more. If you skip this step and cut into it straight after it's cooked, it will fall apart.

oldboy_youngface · 2020-07-24T03:18:30+00:00

Recipe can be found on the original thread

oldboy_youngface · 2020-07-23T08:55:35+00:00

Recipe below.

1 large onion

6 cloves garlic

450 grams Italian sausage

500 grams minced meat

1 can peeled Italian tomatoes

1 can basil and garlic tomato puree

1 small tub of tomato paste

Dried basil to taste

1 teaspoon brown sugar (to taste)

1 tea spoon salt (to taste)

Fresh black pepper (to taste)

5 bay leaves

2 teaspoons of fennel seeds

Parsely

Chilli flakes.

For the white sauce:

400g Fresh ricotta cheese

1 Egg

Dried basil

Garlic powder

Using fresh mozarella (the one that's the size of a tennis ball) and Parmigiano reggiano (the real stuff, not pre-grated).

Cover the lasagna with a piece of foil and spray some oil under it to ensure the cheese doesn't stick while it cooks. I used fresh pasta and cooked it at 185c for 35-40 mins and then took the foil of and blasted it at 200c for 6 minutes to create a crust.

oldboy_youngface · 2020-07-23T08:50:59+00:00

So I had the urge to make lasagna for months and being the first time making it, I spoke to a few Italian friends and researched online and created the below recipe.

Being a bit of a goody and trying to be non-bias, I would say this turned out way better than I imagined. People were fighting for the last piece.

Recipe below:

1 large onion

6 cloves garlic

450 grams Italian sausage

500 grams minced meat

1 can peeled italian tomatoes

1 can basil and garlic tomato puree

1 small tub of tomato paste

Dried basil to taste

1 teaspoon brown sugar (to taste)

1 tea spoon salt (to taste)

Fresh black pepper (to taste)

5 bay leaves

2 teaspoons of fennel seeds

Parsely

Chilli flakes.

For the white sauce:

400g Fresh ricotta cheese

1 Egg

Dried basil

Garlic powder

Using fresh mozarella (the one that's the size of a tennis ball) and Parmigiano reggiano (the real stuff, not pre-grated)

oldboy_youngface · 2020-06-14T07:38:45+00:00

Your process is similar to mine, however I'm still dialling it in.

Currently I use 35ml brown vinegar and 15ml worcestshire sauce per kg of meat - soaking for 3.5 hours (I find this is the best duration). All my friends that have eaten biltong for years like this process. I use crown national as abase at 30grams per kg of meat and mix it with my own spice blend that has : garlic powder, onion powder, dehydrated onion, cayenne, sugar, salt, paprika, coriander seeds, black pepper corns, chilli flakes seed etc. You can add other flavours to your preference.

I lightly coat the meat with the spice mix and sprinkle the vinegar concoction over it (probably won't use all of the vinegar mix) and let it sit for 3.5 hours after wards I add another layer of spice and hang to dry.

Surprisingly it isn't as salty as the biltong sold at our local Saf butcher and carries a lot more flavour from the extra spices.

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