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Messages - Sailfish

Pages: [1] 2 3 ... 1229
1
Got this message recently from Alan that he's transferred his business to Ken.  See attachment.

No, I believe that message is not from Alan Tani, but from his great friend Bryan Young.

This is correct.  Bryan is very ill, but Alan is still working on reels.  He is highly recommended.

Thanks for clarity this guys.  I stand corrected and apologize for misread the email's title from Bryan.

2
Thanks for posting the good news on Salmon.

3
Introductions / Re: Hello all,
« on: May 29, 2024, 02:22:47 PM »
Welcome aboard Stearate  :smt006

4
General Talk / Re: Artistic bread
« on: May 29, 2024, 02:21:55 PM »
I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark.  I currently have a cheap scale for measuring ingredients.   I will heed your advice and invest in a better scale.

By the way great job on the bread making. When I took the class they had A&D scales which are very accurate, and reliable. After the class I bought the 1000 gram model with an accuracy of 0-1/2 gram which is perfect.   https://www.oldwillknottscales.com/and-sj-1000hs.html

Wow!  This scale is out of my retirement budget  :smt003. I can only afford something in the $50 range.  Thanks anyway Mark.
A kings budget for rods, and reels but a retirement budget for baking?

What can I say,  it's sickness 😷

5
Another great read, thanks for the poetic words, wisdom, and photo's.

+1

6
General Talk / Re: Artistic bread
« on: May 29, 2024, 09:44:35 AM »
Looks excellent! If you aren't already doing so, you could try spraying your breads with a bunch of water just before they go in the oven. Helps with a shiny crust.

Thanks for the tip TG.  Currently I spray water on top of the Dutch oven but will give your tip a try.

7
General Talk / Re: Artistic bread
« on: May 29, 2024, 09:11:52 AM »
I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark.  I currently have a cheap scale for measuring ingredients.   I will heed your advice and invest in a better scale.

By the way great job on the bread making. When I took the class they had A&D scales which are very accurate, and reliable. After the class I bought the 1000 gram model with an accuracy of 0-1/2 gram which is perfect.   https://www.oldwillknottscales.com/and-sj-1000hs.html

Wow!  This scale is out of my retirement budget  :smt003. I can only afford something in the $50 range.  Thanks anyway Mark.

8
General Talk / Re: Artistic bread
« on: May 29, 2024, 09:06:40 AM »
You've caught all your Devil Fish and now on to Devil Bread, Sonny!  Nice job.   :smt001

And Mark the bread chef - very impressive as well!

You forgot that I also make "Devil Eggs" before too  :smt003

9
General Talk / Re: Artistic bread
« on: May 28, 2024, 08:46:57 PM »
I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark.  I currently have a cheap scale for measuring ingredients.   I will heed your advice and invest in a better scale.

10
General Talk / Re: Artistic bread
« on: May 28, 2024, 07:58:38 PM »
Wow!  You have a great imagination vision Alan  :smt003.  Baked a second loaf hoping to "recreate" this art but failed  :smt003

11
General Talk / Artistic bread
« on: May 28, 2024, 06:15:40 PM »
Just baked a new loaf of bread and it came out like this  :smt003. I swear no photoshop was used.

12
I bought Dr Prepair 100AH LiPo4 battery last year and very happy with it.  My battery has an adapter for USB, cigarette, and solar ports and I paid around $300.

https://drprepare.com/brands/dr-prepare/

13
Got this message recently from Alan that he's transferred his business to Ken.  See attachment.

14
For Sale / Re: for sale 2 Wilderness Systems tarpon 140 kayaks
« on: May 26, 2024, 02:19:06 PM »
Great deal!  Wish I have room to store them.

15
Introductions / Re: Hello from San Jose
« on: May 25, 2024, 05:04:38 PM »
Welcome to NCKA mburs  :smt006

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