I knew immediately that when I told you to join this Forum that you were the Kerry Packer from The West.
Scales with a price tag of $ 330 bucks, wow!!!!
I've got 3 small 0.1 scales, the most expensive was around 30 dollars I think.
One gets used only once a fortnight.
Cheers Mate, enjoy your usual cray tails, smoked salmon and French Champers for brekkie.
Ha ha Jan...You found me out!....I love food and I'm willing to pay for it but i also like to eat like a peasant too....If it's tasty then I'm in!......I don't mind buying the equipment to do the job too!
I'm actually really excited today because my Goat milk supplier is culling some of her males in a few weeks so I have asked her to reserve me a whole leg.....
I want to cure and air dry in the same way as a Jamon Serrano/Proscuito etc...Janlab has shown me a pic of his outside air dry chamber and i reckon It would work a treat for my Goat leg.
I will be researching a recipe for the cure and hopefully start it all off on my return from Europe.
By the way...I'll let you know how that mediterranean Lobster tasted after it was cut lengthways and put on the coals for 6 minutes and served with black pepper and lemon juice
which got placed on top of a seafood Paella all washed down with a Pol Roger or a bottle of Krug.......
Joking apart...Where I live(in fact only a few hundred metres behind me) is Oyster harbour .We farm rock oysters and Mussels here and are sold locally at the producers plant in Emu .Point....We are really lucky to have everything at hand here.
There are heaps of wine growers too and lots of organic and Byodynamic farmers....we are very lucky.