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registrar

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    UK (soon to be Thailand)

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  • Interests
    farming in general, and new ways to grow stuff
  1. This little gizmo that i came across while surfing the net, could become the holy grail when it comes to aquaponics. What ya all think? » Sensordrone » Sensorcon Reg
  2. The Thai midget (the missus) and i were watching a recorded Animal Planet TV show about fish called River Monsters. This particular episode was about The Snakehead, otherwise known as Channa Argus. The wife was constantly licking her lips when she saw one of these, quite frankly ugly toothy buggers and saying (in Thai) "tasty" At 1st i thought she was talking about me (fat chance, lol!!!!) but it turns out that this fish is something of delicacy back home in Thailand. Now, when we go live there shortly (please God!!!) i shall be starting a small setup back of the house. The missus knows full well what this whole idea is about, and is all for it, having come from farming stock herself, so, being the caring, sharing person she is () suggested that these could be THE fish to go in the system. I, on the other hand, think they would be a high maintenance fish. A nightmare to get food for them, a bugger to try and net, kill etc. I'm not talking about the huge six footers, but still, i think....."nah" Too much hassle Any thoughts, anyone? Reg
  3. What i dont understand about all this filtration malarky is this: If its so desirable to remove the solids, how come (probably the very same) people also say the solids, when taken out of the system and collected make "a wonderful fertilizer for dirt gardens" etc? Wouldnt it make more sense to keep the solids in the system somehow, until they are "spent" to maximize their usefulness within the system itself? To me, the removal of them seems inefficient to some degree. Reg
  4. I can see the spores for an operation that size would take some getting, lol!!!! Reg
  5. Who needs KFC, Anyway????? Serves 6 Ingredients: 6 skinless, boneless chicken whole breasts 3 chopped red Chili peppers, 5 chopped spring onions, 1 tablespoon grated lime zest 2 The juice of two limes or lemons 3/4 cup chopped fresh cilantro 3 tablespoons fish sauce 1 lemon grass 2 teaspoons white sugar 1 tablespoon Dijon mustard 1 cup dry bread crumbs 1 tablespoon grated Parmesan cheese 1 tablespoon toasted sesame seeds Method: Lob the Chili peppers, spring onions, lime zest and juice, 1/2 of the cilantro, fish sauce, lemon grass, salt, sugar and mustard into a blender, and blend until smooth. Take the chicken and place it in a bowl with the blended ingredients and refrigerate for about 4 hours I find is best. but you can cut the time down to 1 hour if your in a rush. Preheat your oven to 350 degrees F (175 degrees C). In the mean time take a bowl mix together the bread crumbs, cilantro, cheese, sesame seeds you can add salt and pepper to taste. Then just remove each chicken breast from marinade, dredging it as you do, to ensure its well coated in marinade, and simply roll in crumb mixture until well crumbed all over. Place the chicken breasts in a lightly greased baking dish and bake for 20 minutes or until chicken is cooked through and the juices run clear. Serve with rice, a salad, salsa, or even good old fasioned chips(Thats fries to you Yankies:wink:) Reg
  6. Cheap perhaps, but maybe a cost cutting too far, too? BIG operation he is trying to run there. I hope, for his sake he has his market stratagy well worked out 'cause any ROI is a long way into the distance, by the look of things. Reg
  7. Thats not my setup, buy a guy in Koh Tao, called James Harrison, who's Youtube channel i subscribe to The reason i posted it was to show GaryD what i meant by "builders rubble" Must be a bit of a nightmare to both manage and harverst from those beds As to the actual video itself, the guy must have deep pockets and/or big cajones to set such a huge system up on what looks like his first attempt. Seems foolhardy, and more than just a little It all seems a bit "trial and error" to me. I hope it isnt the guys life savings he has invested in the place Reg
  8. Hmmmmm???? I might take that one off the "possibles" list then BTW, when i say "builders rubble" i mean............builders rubble:biggrin: Take a look here: Reg
  9. OK, firstly i've searched for such a post and, while there are some references to it, they go back to 2009 and, might be out of date, info wise Sooo.......on to my question: I've been reading up a little more (always a bad sign. lol!!!) and came across someone, somewhere on one of these here forum thingies, saying he uses coconut husk as his media in his beds. The pros are cheapness, and availability in the area i am to be based soon (Any other pros are welcome) What are the cons, though? Some i thought of are will they might cause spikes of pH or other levels? That they rot down in time and cause ammonia spike It would need to be graded size-wise, perhaps Is it a case of either "dont touch it with a 10' pole!!", or "fill yer boots laddie, its a great medium" I've also seen a guy who has huge growbeds filled with what looks like builders rubble, lol!!!! It all seems to work and he is quite happy with both the usage itself, and the product he grows in it Reg
  10. All this beekeeping malarky is something i wouldnt mind trying to get into at some stage But its a bit beyond my ken, TBH What with all this grafting of queens, making a new colony and so on. And how come people can handle the hives, and do all the prodding and poking around the honeycombs without getting stung to buggeration. It amazes me how they just turn up, open the hives, brush a few bees out of the way, and go about their business without looking like an astronaut Reg
  11. Serves 4 Ingredients: 100g Sesame seeds 3 TABLESPOONS English mustard 24 Precooked riger prawns, peeled and heads removed 1 Red chilli, deseeded and finely diced 50g Pickled ginger and some of its juice Juice and grated zest of 2 limes 5 TABLESPOONS olive oil 1 Cucumber, peeled 25g Unsalted butter 25g Coriander leaves (ONLY......no stems) 1 Frisse lettuce¹ Method: You need a bit of a production line to begin with. Put the sesame seeds in one bowl, and the mustard in another. Then roll the tiget prawns, one at a time in the mustard, then into the sesame seeds, making sure the prawns are well coated. When all 24 are done, set aside Place the chilli into a large bowl, then add the ginger and its juice, the lime juice and zest, plus 4 tablespoons of the olive oil.Mix together well. With a potato peeler peel the cucumber into ribbons or strips. DON'T peel all the way down to the seeds-the core can be discarded. Now add the cucumber to the chilli mixture and toss together. Place a wok (or a non stick frying pan) over a medium heat, ad the last tablespoon of olive oil, along with the prawns. Fry on each side for about 3 minutes, or until golden brown. Add the butter and remove the pan from the heat. Break up the frisse lettuce, and add the leaves to the cucumber salad, along with the coriander. Toss together and divide between the serving plates (4) placing a dollop in the middle of each plate. Surround this dollop with 3 prawns per plate and serve ¹http://www.boerdenhoedt.com/products/frisee_files/Frisee.jpg Reg
  12. This recipe comes from my "other half" Light, spicy, fragrant, yet can pack a punch (the recipe isn't bad, either!!!!) Serves 6 Ingredients: To make the green curry paste: 5 Fat lemongrass stalks, chopped 15g Peeled galangel, or ginger, chopped 2 Hot green chillies, chopped 3 Kaffir lime leaves, chopped 10 Black peppercorns, chopped 50g Garlic, chopped 100g Shallots, chopped 1 Teaspoon shrimp paste 3 Tablespoons of water Good pinch of salt Method: Throw the lot into a small blender or mini food processor, and grind into a smooth paste *There might well be more than you need for this recipe, but the paste can be stored, sealed in a jar in the fridge for upto 2 weeks or so, for later use ................................................................................. Ingredients: For the dish itself: 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces 225g New potatoes, cut into chunks 100g Green beans, trimmed and halved 1 Tablespoon vegetable or sunflower oil 1 Garlic clove, chopped 1 rounded tablespoon of the Thai green curry paste made earlier 400ml Coconut milk 2 Teaspoon Thai fish sauce 1 Teaspoon caster sugar 2 Fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish A good handful of basil leaves Rice to serve Method: Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side. In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble. Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice. Reg
  13. Recipe for disaster you mean ???? I would tend to be a bit leery about using them until i knew 100% that they were healthy before their demise How near to the shore are these found? From what you say in other posts on the thread, it seems you are talking very near to the shoreline I know the coast around the area round where you live (East coast gulf) as i once part owned a dive shop in the town. The partner in the shop wouldnt contemplate going anywhere near the water if it were less than 2 miles offshore. Also, here's a quote from a long standing resident of the town, who goes WAY back...they even named soi after him, and he has been there since the 60's "You should never EVER assume that the Thais know what they are doing, ESPECIALLY when it comes to farming crops or livestock" Better safe than sorry...is it worth it for a relatively small amount of fish? Reg
  14. Serves 1 Ingredients: 120g Spaghetti 1 Courgette 3 Tablespoons of olive oil 2 Tablespoons of pine kernels (if you've got some. If not, then dont add them !!) 2 Tablespoons of Parmesan Cheese A good pinch of dry chilli flakes The zest of 1/2 a lemon Salt to taste 3-4 fat slices stale bread, crusts removed 2 Tablespoons of olive oil 1 Tablespoon of flat leaf parsley, leaves removed Method: For the crispy breadcrumbs Blitz the bread and parsley with a little oil in a food processor until you have coarse crumbs. Warm the oil in a frying pan, add the crumbs and fry over a medium heat until the turn golden and crisp. For the pasta Cook the pasta in a large saucepan with salted boiling water until al dente. While the pasta is cooking, grate the courgette and place in a clean tea towel and squeeze dry. Then heat the oil in a large frying pan and fry the courgettes for 3-4 minutes on a medium heat stirring occasionally. Add the chilli flakes, the pine kernels (if used) and lemon zest and continue to cook for a further 2-3 minutes. Season with salt and stir through. Drain the pasta and pour in the frying pan with the courgette. Toss all together on a medium heat for 30 seconds. Serve immediately with the grated parmesan cheese and the crispy croutons on top. Reg
  15. These ingredients are for ONE bottle of approx. 1.5-1.75 litres Therefore, multiply accordingly You will need a quantity of thoroughly sterilised 2 litre P.E.T. bottles (reclaimed cola, or lemonade bottles, or suchlike) BTW, the alcohol content should be around the 4% mark ( 2° proof) Ingredients: ¼ tsp brewer’s yeast 225g caster sugar 1½-2 tbsp finely grated fresh root ginger Juice of 1 lemon 1 good tbsp honey Method: Firstly, thoroughly clean your bottle(s) with sterilising tablets (those ones for baby feeding utensils are good) Add the yeast and the sugar to the bottle(s), using a funnel, then mix the grated ginger with the honey, and add that to the bottle. Next, half fill the bottle(s) with water, put the cap(s) on and shake until all the sugar is dissolved. Then, top up the bottle(s) to a level ¹NO MORE THAN 3/4 full. Cap the bottle tightly, and place in a carboard box somewhere warm and safe...like a cupboard etc for 48 hours. ¹There is a reason for this "warm and safe place" After the 48 hours, release some of the pressure that has built up inside by CAREFULLY twisting the cap open, then reclosing them after all the activity has ceased. Put the bottle(s) in the fridge for several hours, to stop the yeast working. Once its well chilled and ready for use, pass through a sieve and serve ¹Because there is LOTS of gas produced, the build up could mean that the bottles will explode. Therefore only fill each bottle to a maximum of 3/4 full, to allow for expansion, and place in a cupboard so that any "explosions" are contained somewhat. The secret lies in getting the temperature of the storage right. Too warm and there will be too much activity, but too cool and the yeast will struggle to do its job Have fun !!!!! Reg
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