JJaxeman

Accupell 14.3grain is what I use in mine running at 28ftlb zeroed in at 44meters

Got my application for FAC renewal through the other day this if the first time I have had to do this got all paperwork done and photo's question is do do I have to send my old cert back with the application dosen't really state it clear on form?? I was ment to ring them today but didn't get round to it and wan't to post off ASAP. Thanks Jason

A freind of mine shoots alot of Canada Goose this time of year, all I do is take out the breast meat cook for 1 minute skin side down in a table spoon of olive oil then put in a pre heated oven uncooked side down at around 180 for 15 minutes and then rest for 10 minutes lovely works every time and tastes great.

Hi I had the same problem with mine and it was because I had over cocked it and put two / three pellets in it. Was told it would cost a fortune to fix. But all I did was remove the Barrel and insereted a lengh of steel rod down the barrel to tap out pellets took me about 10minutes to do and all ok . Easy fix don't know why it would cost a fortune

Did this tonight was very very nice just how a korma should be:(chicken can be rabbit also have done my self too just pre cook the rabbit) Ripped from Jamie Olivers forum site which is a great resource for foodies LOL have a look : Ingredients: 1.kg Chicken breast or mini breast fillets 1 heaped tablespoon of finely grated fresh ginger 3 cloves of garlic, minced 150g thick (plain) yogurt 1 dried red chilli 2 finely chopped onions 1 tbsp ghee or veg. oil 1 tbsp ground coriander Pinch of ground black pepper 1 tsp turmeric 1 tsp garam masala water 75g creamed coconut salt, to taste 2 heaped tbsps ground almonds finely chopped Coriander Leaves, to garnish juice of 1/2 lemon Instructions: 1. Cut the chicken breasts into bite sized chunks 2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight. 3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth. 4. Heat the ghee/oil in a pan. 5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. 6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes. 7. Add the chicken and the marinade and continue to stir fry for another 10-minutes. 8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. 9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes). 10. Remove from heat, add lemon juice and salt to taste. Mix well.

would love to see more specials on the streets and with the power to go. I can't understand the reason for not leting them do so . My Dad was a police officer for almost 30 years has seen it all and its the displine or lack of is the Key!!

Fish pie without any fish now come on BAB's why would we call it fish pie LOL A fish pie can be as easy or as hard as you want to do it it can be cooked with fresh fish from twenty mins to two hours non fresh your choice, all is good though check out UK TV Food and all those other sites online . Cheers

Just watched a few of this guy's Vids he is bloody good : http://www.youtube.com/watch?v=4pbSvsIVTwQ

Safety leggings is the number one together with helmet/visor if you are to use any knid of chainsaw these are the bear essantials (spelling) anything less is just stupid (my 25 years experience worth )

Thats one very handy tip never thought of that idea regards ice cube trays have been using 300ml screw top containers but your way will make things alot easier CHEERS I always make a stock after all bird roast's we make.

Totaly agree Canada goose is lovely had it tonight with potatoe/swede mash and carrotts with gravy made from cooking juices LOVELY :unsure: This is how I done it : Fried Canada Goose Breast Of the two dark geese, the Canada (honker or cackler) and the White-fronted (speckled), the "speck" is definitely better for roasting, as it tends to be the fattest. We plucked both of the dark geese varieties, but found that the Canada goose is a bit leaner, and would often remove the breasts, with skin intact, and fried them like steaks. Breasts of 2 Canada geese 1/2 cup, olive oil 2 medium garlic cloves, crushed 1 teaspoon, salt 1 teaspoon, coarse ground pepper 1 tablespoon, crushed dried rosemary 1/2 cup, dry red wine In large, deep-sided skillet, heat olive oil and add garlic cloves. When garlic is browned, remove and discard it. Rub goose breasts with salt, pepper, and rosemary. Drop in hot oil. Cook for 5 minutes on each side, until meat is thoroughly browned, or even a bit crisp in appearance, then splash on red wine and reduce flame. Cover and cook for about 15 more minutes. Remove breasts to serving platter and cover with pan juices. Serves 4 with hearty appetites, but this recipe will handle as many as 8.

I use the same sticks as this they are great and as said good for getting down on one knee to use aswell Bipods removed for this time of year

Only the Bank Holidays off working the rest gotta pay those bills

Totaly agree I do the same mainly sausages and all types of curries / chinese dishes. Better than the pumped full of water cheap chicken you get in the supermarkets :yp: