Neg

http://butcherachicken.blogspot.com/2007/09/step-6-remove-oil-gland.html

Next time cut it in half before you cook it it. cut it off the chicken, turn it sideways so the "point" is facing left or right and cut then open and you will see the two round glands....

No, it is not done at the abattoirs... you would have seen the cut in the leg if it has been done....

Yeah, that was a fail on my part- not a Pit glad- cant remember it now... but its an Oil glad and give that pungent smell.

just remember to ask them to do it!

Guys please remember... if you are going to cook a whole leg of lamb, PLEASE cut out the pituitary glad... that thing is SIFF when cooked.... and seriously alters the meat flavor for the worse... its the glad that gives the Lamb/sheep that heavy smell and oils the skin... not great when it messes with the meat! on that note, for those of you who eat "the parsons nose" from a chicken, cut the two glads off there as well... those are the glads the chicken used to oil its feathers and are bitter as hell!! cut off before cooking!

Braised Pig Cheeks- Two pig cheeks, trimmed properly! cut in half. Braise in HOT pan season with salt, black pepper and rosemary. In a oven dish put carrots, celery, and cover cheeks with stock... bake in oven for 2.5-3 hours. when done, take the cheeks out and thicken the sauce, if needed. Put cheeks back in dish and let stand for a few minutes. serve on Wild rice. Don't knock it till you try it! :)

I'll take you a step further- (if you didn't know this already) Don't add the sugar- instead try weigh the sugar, well the amount you would have used- Get a Metal Sieve- and place that over the pot so the Liquid is NOT touching the bottom of the sieve. now place the same weight of sugar in the sieve- BUT using sugar blocks/lumps. Not granular sugar. Now pour STROH rum on the sugar and light it, this must be done fairly quickly so the rum does not run into the wine- then stand by with the rum and add the rum keeping the flame burning- teaspoon at a time... keep covering the sugar until it all melts... as the flame melts the sugar the alcohol evaporates and you are left with the rum taste and sugar dripping into your wine adding that touch of excellence.... if you make this over a camp fire... even better....

So ive been blessed to able to be shopping for a new bike since selling my Anthem 29er X0. i loved the bike, only had issues with the lower BB position... but thats because i have no skill so i'm considering the Trance as it seems to have a higher BB. the only issue is that is the trance 29er is a bit contradicting.. in the way that its designed to be a bit more All Mountain than the anthem... but with the 29" wheels, it might be a bit more unstable as it has a higher center or gravity? i already felt higher on the 29" anthem than on my 26" anthem... and technical riding was slower.. so now will it be further reduced with a trance 29? Id like to hear from those that have/are ridding the trance 29". What did/do you think? how did/does it respond? http://www.giant-bicycles.com/en-za/bikes/model/trance.x.29er.0/12771/59437/ OR http://www.giant-bicycles.com/en-za/bikes/model/anthem.x.advanced.29er.1/12781/59375/

HA HA... iz this for real?

HA!!! i knew it was her fault!!!! Only hotness like that can take one's eyes off the road long enough to cause K@K!!!

Jealous!!! Noted

I totally missed it- my bad for re post-

http://www.youtube.com/watch?feature=player_detailpage&v=dNFaAqS2f18 Can someone explain how this is possible?? think he was checking out the chick in white that you see almost at the end crossing the road....

Yes.... why yes indeed!

That's NAAAAIIIIICCCCEEEE

New R8?

You are 100% correct dude!!! twas my bad... i read "String SNAP" Not string slap...... a total apology to you!!! best i read properly in future!

Thank Wayne- was a lekker day! now i can get back to living/playing and not Planning a wedding! YOH, was intense!

This should never happen. two things to correct here- grip and shorten the draw length. with re-curve bows, because of the length of the bow and angel of the string when drawn, it does pose a problem and yes, a arm guard is worn. also to keep clothing form getting snared when the arrow is release but this never happen on a compound bow- when wearing a long sleeve or jacket- a guard is quiet useful but it should be because the string is whipping your arm.

Incorrect- it happens because of a few reasons- Poor string care, old string, sting too thin/weak for higher poundage bows, on hunting bows it OFTEN happens when someone nicks the string with the broad head.

Wayne, if you are ever in Midrand, pull in at our shooting range, we have a massive indoor range and some field Butts outside, Its my uncles range but im considering getting archery off the ground here again.

They have come a long way with the string technology, when i started i had a bow that used plastic wrapped cables, it snapped on me once and whipped a chunk out of my arm... 17 stitches later and still scared. i now make my own strings as i know exactly what goes into them (material) and what knots were used. i Also used a better quality material and this allows me to make say and 12 strand string as apposed to a 18 strand, which i believe is the industry standard. An 18 strand vs 12 strand does slow the string down and by using a thinner string, you gain more feet per second, as much as 15fps. this intern allows you to use less draw weight and is more comfortable to shoot.

Actually no, the target bow is (should be) heavier. well, a proper target set up that is. the sights are bigger and heavier, and the stabilizer is usually about 800mm-1meter long. Also the heavier the bow the more stable it is and the more accurate it is.... like getting your legs strong for cycling, one builds up arm strength to hold steady...

This is what is called target archery. we do not have as many world class re-curve archers in SA, but the competitions i used to do is called Field Archery witch in voles walking about shooting targets as close as 10feet to 80 yards. exactly like playing golf, but with a bow and arrow.