plaicemat

Have amended the title of the thread to contain the date as well ( to make it easy to find ) 1) Neal Sturt 2] Charlie Chapman [weather permitting] 3) Danny Taylor [weather permitting] 4)Graham Nash (weather permitting wink.gif ) 5) Alun Jones 6) Allan Green and Frank Morris on KOM. 7) Dave Evans weather permitting 8) Kev couzens weather permitting 9) Terry Bartell weather permitting

apologies Steve Loftus [Lofty] Dan Chapman Sam Chapman Derek Vaines (Trevor Whyatt hope to make it but working late) Terry Bartell (down next week, can't do it all)

Obviously not enough for a discount so, sort yourselves out. I'm ordering mine today. Terry.

I've had correspondence with the distributor and, yes, it is the same product. It's made in Australia and some of their paperwork shows Salt-X. The price for one litre concentrate (makes 35ltrs when diluted which I keep in a spray) is

Good call Stuart, looks like the same stuff with a different name. Same 3 products, Salt Off (Salt-X), Salt Off super concentrate and odour remover (Phew Go). I have contacted them for details of cost, postage, etc. If anyone else is interested, let me know and I'll see what I can do for a discount. It really does clean up pliers, scissors, reels; anything really that is affected by salt corrosion. Terry.

Nice thought Jim but, wrong stuff. Salt-X is for using on boat parts and fishing reels, etc, to not only inhibit the effects of salt but also to get rid of the effects when one has, perhaps, forgotten to soak in fresh water. Good stuff! Terry.

Yep, that's the one Dave. Unfortunately, it's the one in the USA and I wanted the one nearer home. But thanks for the effort. Terry.

Anyone know where Salt-X have gone? Teir link on here does not seem to work. I've run out and need new supplies. Terry.

I'm in again if wanted. Terry.

For those of you who, like me, freeze fish (and game) for future use because we do not get out as often as some, I commend my latest vacuum packing machine. This treatment extends the freezer life of food by approximately 3 times. My old one which I have used for many years has finally gone kaput so had to be replaced. Having tried the new one on the Alderney harvest, I would be happy to recommend it to other members. It is called the Buffalo and will handle bags (or those cut from rolls which I use) up to a width of 310mm which is better that my old one at 250mm, plenty big enough for small haunches of venison. Details can be found here http://www.cateringbase.co.uk/cooking/vacu...l?search=vacuum The folks at cateringbase seem very helpful and I feel fairly confident that if enough wanted one, I could get a discount. Let me know what you feel. Terry.

Right, I'm off to bed, some of us have to be up at 03.00 in the morning! Terry.

Sounds like somebody wants to be thrown overboard somewhere en route for a quick dip. Any volunteers, Charlie? Terry.

The following have ordered for Monday night at Reas Bistro (aka The Moorings): 1)Alun, chilli 2) Ben, chilli 3) Greg, rib eye 4) Craig, rib eye (steak? bit risky for you, mate) 5)Ashley, rib eye 6) Terry, rib eye 7)Charlie, rib eye 8)Dan, rib eye As I have had to submit the order, I have taken the executive decision to order rib eye steaks for any others not shown above. Hope that is o/k, if not, tough titty. Or let me know if you are veggie or something. Terry.

Can I just confirm who is going please. I have: Craig Ashley Ben Alun J. Rob F Greg Dave E Paul Simmonds Mark Sterne Gordon H Charlie Dan Terry Is that it? Terry.

According to Boats and Outboards,

I sincerely hope so, some of us are using it to go to Alderney. Terry.

O/k, it gets harder each time but I think I've cracked it. If Charlie has two requiring accommodation, according to my calculations that's 10 people requiring rooms. Mark is full, as is the Fleethouse so no joy there or my other bankers in the town. However, I can get 6 in one near the harbour and 4 in another in a similar location so, all o/k. Please let me know a.s.a.p. if this is o/k. Terry.

Wherever I look, Sunday/Monday/Tuesday looking good. Hammer Time! Terry.

Just got back from two beautiful days in Bournemouth with friends, why couldn't it stay like that? Have spoken to Dave E and Greg and the latter can do Sunday to Tuesday, so I'm alright Jack; don't know about the other crew member yet. I will check accommodation although the natives might be getting a bit pi@@ed off! Can I fairly quickly know how many are likely to be able to make it please to lessen the bad news again. Terry.

Like you Alun, I can go anytime. Unfortunately, can't drive myself so will just have to watch developments. Terry.

1) Alun, chilli 2) Martin, rib Eye 3) Nigel, rib eye 4) Ben, chilli 5) Bob F, rib eye 6) Peter, rib eye 7) Greg, rib eye 8) Craig, rib eye (steak? bit risky for you, mate) 9) Ashley, rib eye 10) Terry, rib eye Must be some more chaps. Come on, time's getting short now (hurrah!), let's have your orders. Terry.

Having said all that, I still look forward to my pilgrimage each year, twice if I'm offered a lift. I find the relaxing way of life sits very well with me. Also a nice meal (at what most would agree is a very reasonable cost) and a beer or two in good company finishes the days off handsomely. Please, please let the weather be kind! Mark, if everyone was as helpful and welcoming as you are the place would become a hotspot; not sure if I'd like that. I really think the locals who are involved in 'the business' should try to help those that are bringing money to the island, i.e. the charter skippers. They probably bring more income directly to the economy than the commercial fishing interests. Look after those who look after you. Terry

Perhaps you can educate them, Mark, in the ways of customer satisfaction which usually translates into customers returning to spend more money. Or perhaps they don't like their little patch being invaded. Terry.

Check back to the post, Charlie, I have amended it. If others feel like Martin, by the way, let me know and I won't bother, makes no difference. I only found out the details because people said they wanted to go to the 'Moorings' on Saturday night. If it is generally felt that one night booked is enough and go freestyle for the other two, I'm good with that, one less thing to do. Terry.

The Moorings, now known as Reas Bistro since it's change of ownership, has asked if we could make our menu choices in advance. As there are only a couple of choices for pud and the starters don't look complicated, I assume just the main course would be a help. Could you please therefore note your choice and I will forward them as this will help ease the waiting time for us. Saturday 26th May Kiln Farm beef chilli con carne