peds

Yeah... that wiki link is listing the 00.1%, by your numbers. I actually think, percentagewise, you could probably add another few zeroes after the decimal point. Maybe you should have more faith in the bahaviour of our armed forces.

See, if you ignore whatever biodynamics says about the phases of the moon or only stirring your preparations clockwise (counter clockwise in the southern hemisphere, obviously) or a few other choice bits of comedy, there are some decent ideas in there. The cow horn thing is a great way of transferring any number of beneficial organisms from one soil biota to another, if you bury the horns in the right place (a healthy forest or an established organic growing space, that sort of thing), and then you sprinkle the resulting preparation around wherever it needs it... a newly-created growspace with imported soil, anywhere with shagged-out soil, somewhere recovering from chemical pollution etc. But yeah, you really have to cherry pick the worthwhile bits of the biodynamic thing.

Same as sugar on yeast when baking, just readily available fuel for whatever organisms want to eat it. Explosive growth and a kick-start into action for the soil biota. Try sugar water on a hot compost heap sometime 🚀

Nice. Love the apple juice and molasses, that'll wake everything up.

Go on, spill the beans on the magic potion... (A well-aerated compost tea?)

I was born in the UK, and I generally think that war crimes are a bad thing. I guess I'm in the transsexual hippy cuck club again, aren't I...

Body language experts would probably have a good bit to say about these two pictures.

My wife's boyfriend is from Tajikistan. We're hoping their kids will be good horse archers.

If I were in your shoes, I'd get a nice battery Stihl, MSA 200 or 220 for playing in the woods, stick with the Screwfix yoke for processing it at home, and maybe get a cheap Chinese 50cc run on Aspen at some point in the future if you need it.

Skellerup Euro Forester Super Safety Chainsaw Waders - Green ABBEYDALEDIRECT.CO.UK The Skellerup Euro Forester Super Safety Chainsaw Wader is a new addition to Abbeydale. This fully... Thigh highs, at least. You could probably glue a cut pair of full trouser waders to a pair of chainsaw wellies and get a watertight seal easily enough, and wear them over the regular trousers, but I wonder if the manufacturers would stand over such a modification if the worst were to happen. I hate thigh highs anyway, it's either wellies or full wader for me.

I'd imagine it's the same as any animal, younger is better for roasting, older needs a bit more simmering, except for loins. One of the best meals I've ever had was half a 6 week old baby goat, just chopped into 3 pieces and thrown in a woodfired pizza oven until the edges of the bones were starting to blacken and char. It lived its short life in a shed next door to the restaurant, in a tiny village underneath the tallest mountain in the middle of Corsica. Phenomenal. But yeah, I'd eat venison again, I'm happy to do my bit in the fight against invasive species 👍

Whoops, forgot to thank you for this at the time. Did pretty much this, some time in the fridge until a bit crusty, then trimmed and sliced. But I made them a lot fatter, around 2.5 to 3 inches, then gently hammered them out to 1.5ish with the testicle crusher. Pan fried, basted continuously with garlic butter, allowed to cool to room temperature, then sliced and tossed around in their own juices. Tacos, molé, salsa, pickled veg, guacamole, etc. So unbelievably good. Tender as anything, rich flavour.

“After having personally conducted over the last fifty years more than four thousand psychedelic sessions, I have developed great awe and respect for these compounds and their enormous potential, both positive and negative. They are powerful tools and, like any tool, they can be used skillfully, ineptly, or destructively. The result will be critically dependent on the set and setting.” – Stanislav Grof

My paternal grandfather was RAF in WW2, and stayed in for decades following. They lived in France for a few years in the 50s, stationed on an American air force base near Paris, and my dad, born in 1946, distinctly remembers the collective national pantswetting when the Yanks brought over their Coca Cola not in the traditional curvy glass bottles, but the fancy new tins. Very exciting times.

Somewhere between an inch and half an inch of oil. You'd expect a lot more basting with pan-fried too.

In restaurant parlance, "pan-fried" is as distinct an entity as deep-fried, stir-fried, and shallow-fried; and will be often be written as such to differentiate it from same. It also discourages customers from asking which one it is, by pre-empting the question. This also sets it apart from a technique called pan-roasting, which is itself a practice not identical to simply oven-roasting. Details matter, to those who they matter to. Edit: one might even wonder if the stuffed hake will be boiled, poached, steamed; or pan-steamed, maybe...

Right, not the most zoomed in, but you can just about see it all. Red and blue are tied in to a big maillon, which then splits to 4 green Purcell prusiks, the 2 at the tail of the stretcher after a jag haul, a self contained 5-1 haul system for easily raising and lowering the tail to grab the casualty, or possibly to negotiate obstacles when descending or being hauled in. Red tail is tied on to chest harness, with a prusik for adjusting the length. Blue tail going through a mini 3-1, and tied on to the belay loop.

Let me have a look a bit later for a photo, but it serves as the attachment point for the stretcher and barrowboy in a cliff rescue setup. The loops of the two bowlines, as well as interlocking each other, are tied through a central big metal ring joining four adjustable strops or Purcell prusiks to each corner of the stretcher, or clipped to the same with a big fat maillon or a pair of locking biners. The two tails, 3m and 1m, serve as tie-in points for the stretcher attendant. The 1m is tied to his chest harness, with a prusik on it to allow travel up and down its length. The 3m is tied on to the belay loop of a sit harness, runs back up through a pulley or a rollclip at the focal point, back down to a belay device (we use Petzl ID for this, other things can be used), then of course back up to the bowline. This gives the attendant a quick 3-1 haul system for running up and down around the stretcher, in case you need to fluff the casualty's pillow or tie his shoelaces or whatever. Depending on the nature of the terrain, you could need a 2m and a 6m tail, like if you need to do loads of gardening below the stretcher when it is oriented vertically instead of horizontally. Yeah, I'll try and find a photo later.

Sure looks like a bowline. My most common bowline uses a 3m tail, with another bowline tied into the same loop with a different rope, with a 1m tail. It does take a little bit of thought, and time, to make sure they all line up nicely. I'll give this a go, maybe it'll contribute, maybe it won't.

Probably an interaction you didn't massively enjoy at the time, but can laugh at now that it's in the past?

You never, ever stop. It's a discussion board, Dwayne. You need a whole facking soliloquy?

Everyone below 50k is incompetent? Wow, no wonder the country is in the shitter.

It has to be mentioned that this tradition of veering right as you accrue both wealth and years seems to be lacking in popularity in recent generations... because people seem to collecting only the latter, and not quite so much of the former.

Yo, Peas, a quick question came to mind as I'm out strolling the dogs. Windfalls for cider... in an effort to reduce waste, is there any successful system you can recommend for gathering windfalls as they windfell over a season, freezing them either whole or already scratted, then pressing into juice en masse when enough have been collected? Obviously freezing them will turn them soft and pulpy, which won't do the mats in a tower press any favours, I believe? Maybe mixing the defrosted flesh with enough fresh scatter flesh to give it some structure, enough to hold together in the press? I know the ideal thing would be to press whatever quantity is available throughout the season and freeze the juice as it arrives, then defrost and ferment at leisure. But I'm wondering if there's am alternative to repeated juicings. Thanks for any thoughts.