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At £17.50 per kg, it's more expensive than mushrooms! And it contains only 2% mushrooms!

I live in France. It doesn't matter how big a stick you have, there's more cheese here than you can shake a stick at. And that's without adding foreign cheeses like belegen or oude Goude, scamorza affumicata or Stilton. In my cheese drawer (in the fridge) I have some tête de moine, Appenzeller...

Baps are something very different! Not like teacakes at all!

Your radio picks up broadcasts from June 2025 when we're near the end of February 2026?

Mmmmm. Chipotle poached egg on a toasted Warburton's pikelet. Octopus (I cooked a whole one last week and I'm eating a tentacle a day, fried with mushrooms, each day). Marmite.

I used to buy Bulleit rye whisky when I lived in the US for drinking neat or for making Sazerac.

I cooked an octopus with tomato and onion, slow and low in the oven, last week. Took out the tentacles and the rest made two pots of stock and a big loaf of brawn. At about 14h today I fried two of the tentacles with mushroom and bean sprouts in peperoncino olive oil and a pinch of Greek...

Good find! There are pictures of the back, showing how the strap attaches. https://www.dearoldblighty.com/en-GB/all-items/ww2-1941-officers-haversack-1937-pattern-webbing-/prod_18452

How much kit do you take out? I imagine it varies, depending on whether it's a trip for a specific subject or technique (landscape doesn't require the same kit as mushroom macros). But I've found that if I'm just out for the day and don't have a specific aim I end up taking a lot of kit...

Yes, it's a very interesting buckle. It looks to me as if you could release the strap by pinching it narrow enough to slip through the little gap.

Just before Christmas I bought a fresh octopus in the market and put it in the deep freezer. A couple of days ago I defrosted it and yesterday cooked it in the oven on a low heat fire an hour and a half with tomato, red and yellow pepper, olive oil, salt, pepper, white onion and a splash of...

This thread prompted me to get these two out off the cellar to do a comparison. Two cans of different brands of mackerel in Catalan sauce. Curiously, one can is the opposite way to the other, by which I that both are ring-pull, one (Saupiquet) has the printing on the can that reads with the...

I have one of those, somewhere...

The Mk VII bags at SoF have a different kind of fastener, looks like two press fasteners or buttons on the corners of the flap, rather than a central buckle...

This is a puukko that I made up from a Kankaanpää blade, a piece of black locust (Robinia pseudoacacia) that I cut in the forest, a piece of elforyn and a piece of brass. It sits next to the fireplace with a rough little cherry board and a stick of maple; I put a foot on the board, hold the...

I've been wondering about a chest rig for carrying camera gear. I find that a Maxpedition 1 litre nalgene bottle carrier is a good fit for a 70 - 210mm zoom lens, a second one carries a 50mm and a 35mm with room to spare. I've had these bottle carriers clipped together with grimlocks and on a...

304 is not soft compared to brass or copper, but it's still soft compared to something like hardened and tempered 12C27. As I understand it (and I only have an elementary knowledge of steel metallurgy), chromium in alloy steels gives harness and wear resistance when it forms carbides, which...

After reading the first two pages of this thread I found myself transported to a well known web merchant who will, tomorrow, be sending me a Cold Steel "frontier hawk" and a BeaverCraft "AX6 Compact Bearded Hatchet". These will be my second ever purchase of any kind of axe; I bought an Estwing...

This afternoon I was *very* glad that I'd taken the time yesterday to sharpen my two most-used kitchen knives. Butternut squash is a bugger to cut with a butter knife.

The most widely used grade of stainless steel for kitchenware is 304, it's very low carbon (0.08% max) and cannot be heat treated, hardness is typically 70 Rockwell B.