Andy135
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Everything posted by Andy135
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4th out of 4 active players though... I suspect Jon's given up, seeing as he hasn't touched his team since we started. His players are dropping like flies which explains his measly 3 point score so far this week.
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You sound a bit jealous Jon. Bless! 🤣
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Yes. Here's another shot, this time of him looking into the camera.
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I think we can all agree there's a healthy dose of user error in this case. Perhaps a short-term 8AN will encourage better P0 [T-N] 00DL3 behaviour in future...
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Unfortunately the back-end chat functionality stopped because too many P0 [T-N] 00DL3 resources were consumed by the processor, so I've had to put that upgrade on pause. I might try an X/Lax re-route to clear out the system before trying again.
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We upgraded to the newest version of our forum software this afternoon (v.4.6.8 for anyone who's interested 😴), which brought some SEO enhancements to how search bots index the site and some minor back-end reporting improvements but no front end UI changes. That said, if anyone sees anything that looks strange or finds their posts/content missing then let me know.
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Keep nudging him. He's sure to get a warm welcome with a catch pic like that 👍
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Entirely appropriate under the circumstances. Good job he's not a member on here otherwise we'd have to ban him. 🤣
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Top dangling Swampy and Nipper!! Very well done! 👍
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A lazy mans excuse for "cooking"! No caramelisation of the sugars in the meat, no tenderisation of the meat fibres, pah!
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Like I said above, medium or medium rare for me thanks. #shouldhavegonetospecsavers A good jus should complement and enhance the natural flavours, not mask it. If you've had sauces that mask the flavour then it's either because the chef didn't know what he was doing, or the cut of meat was below par and he needed to hide the fact by using an overpowering sauce.
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What? You never used a skillet to sear your steak? Gives those seared lines on the meat and keeps the meat out of the fats that drip off. Plus you can then use the fats with a splash of red wine to make a jus to drizzle over the meat once it's rested.
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Yes, I have a similar digital temp probe. Does degrees F and C with pinpoint accuracy and allow me to take the guesswork out of medium/medium rare meats on the BBQ, oven or skillet.
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Some proper lunkers there! Well done to all 👍🎣
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They look tasty. Top scooping 👍
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Another good trip Ian! Very envious, of your catches and your weather - no end in sight to our unsettled forecasts sadly. Top dangling 👍
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After this weekend's performance I see you're back where you belong @Saintly Fish!
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Top dangling! And extra kudos for fishing Slapton successfully - a hard mark to make work. Looks like everyone had fun and plenty of fish on the shingle. Well done 👍
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Can't help I'm afraid. I only know where the dogfish are... 🐶🐟😉
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You clearly know a lot more about that than me...
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Never watched it, so that went over my head I'm afraid.
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You've lost me there. What's Wogan got to do with anything?
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You don't have a great track record with buckets do you? 🤣 Here's a link to a new one. I'm sure @mike farrants can sort you out with a Black Friday discount or something... https://www.screwfix.com/p/plastic-builders-bucket-14ltr/64253 Looked like a nice day to be out, and certainly beats working. Would have loved to come along, but instead Abigail and I went to a local rainforest zoo which she loves. Big fish in there too - bigger than yours at least 😋
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Yep, I had overlooked/looked down on them because of the price until @Odyssey and @headlight recommended a 30/50lb one for blue sharks. I then tried a 20/30 for regular downtiding and made the switch.
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Thing is, it only took me four Kenzaki's to work out that I prefer a tippier rod, and one that costs half the price of a single Kenzaki 🤦♂️🤣
