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Yup, bought one for me and the good lady when we were last in Norway, direct from the factory. Very simple design, but very well make and solid. They were razor sharp and still hold a good edge. They do take a little getting used to as they are different style of knife to what i was used to. but...

In many ways you're better to try different people for different things. alot of folk end up specialising in edible plants or medicinal plants or fungi etc. We used fred at wild side of life for fungi. He offers a secret sunday mushroom club is brilliant and is held over the entire mushroom...

have a look for fergus the forager on social media, he does a great range of wild food recipes, inc beer.

Just had this video pop up on a facebook thread. Its from CBC Indigenous new channel. Just a lovely old First Nations couple, cooking up a rabbit. They make what we strive to do look so easy and natural. I guess that comes from a lifetime of doing it for real.

Nice one BR, will give that a go. Thank you for the help.

They looked fine, but came out a bit like a soggy polenta. i wonder if i didn't blend them for long enough (they did have a good whaz). Or i added too much/not enough water. I used 4 tbsp of powder. What quantity of water would you use? Many Thanks

Ok, So i thought i'd have a go at reconstituting the eggs for a scrambled egg breakfast. added small amounts of water to get a smooth paste, then added some more, let the mixture sit for a bit then cooked in butter. Hmmmm, couscous anyone? The flavour was there, but the texture was way off. What...

Thats really nifty. Looks like a lot of space in there. Are those vents at the top?

Nice and compact. Is there a pot stand for using the pot over the trangia burner? I still use my swedish army trangia set for when i'm out bimbling, not really found anything else thats so versatile, as, like your set up, you can use either the burner or over a fire.

Got my first batch of eggs in the dehydrator today. really looking forward to trying my first attempt at egg powder tomorrow. Might be a banock day.

Funnily enough, just watching a live Paul Kirtley webinar and he has spoken at depth on these. Really not recommended to eat any part, even cooked. Here is a link to a medical report of poisoning case. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6018264/

Another great video Red. you guys really do take the mystery out of some very straight forward processes.

Look delicious. but with all those chick peas, would it be more like a falaffel ;) ?

about 30mins (thats from having dried them first in the dehydrator).

Look at the fill power. That is the amount of space that 1grm of down will fill (in cm3). So, the higher the fill power, the higher the quality the down. Of the 3 bags the OP mentioned above, the Rab and the Alpkit have the higher fill power at 650 opposed to 600 for the OEX. In contrast, i...

Agreed! We use the young shoots from Hogweed (Heracleum sphondylium) which we call fiddleheads (very similar shape). Also very delicious, although, as it"s in the Umbellifer family, care must be taken with ID.

My Fav is cherry brandy. Try dipping them in dark chocolate after, as well, ! Now that is a delicious treat!

To ferment it is easy. Pick your leaves, if you can manage to get the lower, white, fleshy stems, so much the better. Rise and dry in a salad spinner. weigh it and then add 2% salt by weight. Make sure you use Non-iodine salt or salt with caking agents (we use Maldon sea salt, but rock salk...

I have one of the older Vostok divers watches (the one one with the little diver on it). Was a good, solid watch, kept reasonable time for 5 years. Then just packed up, and i haven't gotten around to having it looked at. They are nice watches though.

I dry a load every year, makes a great stew seasoning, also lacto-ferment it, wild garlic saurkraut! Also, learn to make butter, add it to the mix, fresh or dry, works really well and freezes well.