Jump to content



Member Since 07 May 2014
Online Last Active Today, 05:29 AM

#1596937 Secret Satan 2018

Posted by Shorerider on 06 December 2018 - 08:46 PM

So many warrants already served, 

My Secret Satan is well deserved,

With such abundance of fire and ice,

Recieving something in return will be just as nice, 

We're one big happy family here at THP,

Why y'all live so far away from me,

One thing is certain, one thing is shore, 

I wish each and every one of you,

The best Christmas for evermore.







#1596560 Hello from Santa Rosa

Posted by Shorerider on 04 December 2018 - 02:03 PM

Welcome from Australia.  :welcome:

#1595999 Looking for shrink bands

Posted by Shorerider on 01 December 2018 - 02:23 PM

Oh, she was the go to for shrink bands. 

#1595995 Looking for shrink bands

Posted by Shorerider on 01 December 2018 - 01:56 PM

SL can hook you up. 

#1595848 Coffee and Toast

Posted by Shorerider on 30 November 2018 - 07:39 AM

Hope your surgeries went well and it was nothing too serious. I'd kill for some MTB time at the moment, turn a few pedals for me next time you mount up.


Book restoration? I'd love to see your work, you should post it up for everyone to see. You may have missed my recent "Shorerider's workshop" updates, you may find them interesting. 

#1595482 Secret Satan 2018

Posted by Shorerider on 27 November 2018 - 11:09 PM

I'm in Australia and am happy to ship internationally. 


Great idea Boss.  :P

#1595290 Sandia pepper seeds?

Posted by Shorerider on 27 November 2018 - 08:23 AM

I've had no experience with Sandia, but I do know our Customs can be a PITA when it comes to seeds from another country. That is, if they are "aware" (wink,wink) they are seeds.


You could try The Hippy Seed Company, they are Australian and have a huge selection. I have no experience with them either, but they have a great reputation. 


Check out the Vendor Vault for more vendors and their feedback. 


Alternatively, if you see something in my profile you might like, shoot me a pm.


Oh, and welcome to THP.  :welcome:


SR.  :cheers:

#1594874 Thanksgiving Hoedown

Posted by Shorerider on 24 November 2018 - 10:27 AM

Great gesture Boss, a great way to "give thanks" to the fantastic guys and gals that make up this wonderful community.  :cheers:


Edit: Almost forgot - Congratulations to all, the food amongst these pages looks delicious.  :clap:

#1594527 Hello from Australia

Posted by Shorerider on 22 November 2018 - 04:58 AM

Welcome fellow Aussie.  :welcome:


Bob, we got a ton of dust all the way down here. 

#1594523 Thanksgiving Hoedown

Posted by Shorerider on 22 November 2018 - 04:10 AM

Although we don't have "Thanksgiving" Downunder, I thought I'd share my dinner from tonight as it is Thursday 22nd after all.



A happy Thanksgiving to all.



#1593699 Straight out of the can/bottle

Posted by Shorerider on 16 November 2018 - 11:58 AM

Sorry to get this back "on topic", but here is one of my favorite out-of-the-packet meals. 



They are the spiciest instant noodles that I have ever had, probably too hot for most non-chillihead people. I will always add a little extra powder to kick it up a notch.



#1593665 Thegreenchilemonster Cooks For Three

Posted by Shorerider on 16 November 2018 - 05:14 AM

wutttttt sonnnnnn

will u marry me

Does this mean you will be my mommy or daddy?  :rofl:


Fantastic looking table fare TGCM, I thinking your daughter will be born with a gourmet food dependency.  :P

#1593260 Any tips for oven as dehydrator?

Posted by Shorerider on 13 November 2018 - 06:56 PM

I have only ever used my oven to dehydrate peppers as I don't have a dehydrator. Given that it works so well I don't really have any future plans to get a dehydrator. 

Mine is an electric fan forced/convection oven, I set it to about 60c/140f and run it for as long as is needed. If you run it too hot your peppers will darken, so if you want to keep more of the original color,  run it cooler for longer. 
Brazilian Starfish. 
This Cayenne mix was smoked first.
I usually run it while I can attend to it, checking it, and stirring the peppers along the way. If needed, I'll shut it off and leave the door closed so as not to reintroduce moisture, then continue it when it suits.


Hope this helps,



#1591738 Sandwich of the Month

Posted by Shorerider on 06 November 2018 - 05:15 AM

Ciabatta Steak Sanga.
Porterhouse Steaks on the grill with a chunk of apple wood.
Ciabatta roll - Steak, topped with my own Scarlet Pain and SBR on one side, butter on the other. 

Black pepper Pepato cheese on top of the steak, then under the grill to get all schmelted.



Lettuce and Parsley from the garden and some thick tomato slices.




Money shot.



So bloody good.




Posted by Shorerider on 03 November 2018 - 09:21 PM

:rofl:  :rofl:  :rofl: 


"I yell Cartright, Cartright, just like that."