In reply to Post #11
Bloody hell Mal....... You actually go fishing.......
I thought you was a just a crusty old lefty woke teacher........
Bloody hell Mal....... You actually go fishing.......
I thought you was a just a crusty old lefty woke teacher........
In reply to Post #9
I remember hiding it in my rucksack so no one'else would get on it, an absolutely devastating bait. I've tried to re make it using different cheeses and spices with decent results but never the same. If you fancy a go, try and get a lump of cheddar and chuck it in the microwave until it just starts to melt then mix some spices in, and chuck it through a bait gun and chill in the fridge. You get that haze and bites but isn't quite as good.
I remember hiding it in my rucksack so no one'else would get on it, an absolutely devastating bait. I've tried to re make it using different cheeses and spices with decent results but never the same. If you fancy a go, try and get a lump of cheddar and chuck it in the microwave until it just starts to melt then mix some spices in, and chuck it through a bait gun and chill in the fridge. You get that haze and bites but isn't quite as good.
In reply to Post #16
Got to get some quiet sometime Wayne
And less of the insults please - lefty indeed!
Got to get some quiet sometime Wayne
And less of the insults please - lefty indeed!
In reply to Post #17
I've just realised we had the same conversation in a thread from 2020
I've just realised we had the same conversation in a thread from 2020
In reply to Post #17
The cheese used in the Pepperami was a heavily processed liquified cheese, more akin to a sauce than a real lump of cheese. That's why you got that haze. Similar to the type of cheese sauce they put on mega burgers or pizzas nowadays that comes from a bottle 😉. To make a cheese stay liquified, they add acids. It could be those organic acids they were in part attracted too as well
Much more soluble though than normal cheese, and that is also the key to success. Also incredibly highly processed and full of processed fat, but highly soluble (WINNER). Like most animals, carp love things which are not good for them.
This is all heavily connected to the piece I wrote about fats and their great attraction to carp once made soluble, Xmas 2021.
The cheese used in the Pepperami was a heavily processed liquified cheese, more akin to a sauce than a real lump of cheese. That's why you got that haze. Similar to the type of cheese sauce they put on mega burgers or pizzas nowadays that comes from a bottle 😉. To make a cheese stay liquified, they add acids. It could be those organic acids they were in part attracted too as well
Much more soluble though than normal cheese, and that is also the key to success. Also incredibly highly processed and full of processed fat, but highly soluble (WINNER). Like most animals, carp love things which are not good for them.
This is all heavily connected to the piece I wrote about fats and their great attraction to carp once made soluble, Xmas 2021.
In reply to Post #20
Does my memory fail me or were you not developing a cheese boilie not long ago?
Does my memory fail me or were you not developing a cheese boilie not long ago?
In reply to Post #21
It's been ready for launch for almost 18 months. Unfortunately the clammer for our GPB2 during 2022 meant that we were always far to busy to release it. The GPB2 in part, is successful because of very similar lines of attraction, but utilising fish based fats instead of cheese/milk.
The cheese will be released this year. This is the liquid cure, which as well as the base mix, also both contain real cheese. Not synthetic chemical copies, but real high fat/strong tasting cheese, used in the human food chain. This has been made as soluble as possible in the photo, but our curing process emulsifies these fats far more. Utilising glycerin, similar to how the human gut breaks down the same fats inside our body. You could say we are pre digesting the fats, which makes them Uber water soluble. This is all incredibly attractive to carp.
It's been ready for launch for almost 18 months. Unfortunately the clammer for our GPB2 during 2022 meant that we were always far to busy to release it. The GPB2 in part, is successful because of very similar lines of attraction, but utilising fish based fats instead of cheese/milk.
The cheese will be released this year. This is the liquid cure, which as well as the base mix, also both contain real cheese. Not synthetic chemical copies, but real high fat/strong tasting cheese, used in the human food chain. This has been made as soluble as possible in the photo, but our curing process emulsifies these fats far more. Utilising glycerin, similar to how the human gut breaks down the same fats inside our body. You could say we are pre digesting the fats, which makes them Uber water soluble. This is all incredibly attractive to carp.
In reply to Post #22
Very nice pal.
Very nice pal.
In reply to Post #22
Looks like a nice pint of Worthingtons 👍
Looks like a nice pint of Worthingtons 👍
In reply to Post #24
In reply to Post #24
I thought it resembled Newcastle brown ale.......
Interesting stuff Mark......
I thought it resembled Newcastle brown ale.......
Interesting stuff Mark......
If anyone is interested here is a recipe for making processed cheese at home.
https://www.latimes.com/recipe/homemade-processed-cheese
https://www.latimes.com/recipe/homemade-processed-cheese
Two examples in far more simple terms. Cheese paste and trout pellet paste.
Both examples are more attractive to a carp, than in their natural state. In both cases, the original high fat item is processed, and made more far more soluble. A lump of cheese paste is more attractive than a lump of cheese, because underwater the cheese paste dissolves far faster than the fatty lump of cheese. The fish can detect it far easier. A lump of trout pellet paste is more attractive than a solid pellet, for exactly the same reasons. Solubility.
But there is a lot more going on than just those simple facts above, when you pour boiling water onto trout pellets to scald them. You are also unwittingly changing the structure of the fatty fish oils, that the pellets are coated with. Mixing them up with boiling water, and mixing them back in with the food content of the pellet itself... You are emulsifying them. You have now changed how that oil actually acts under the water. You have also unwittingly changed its attraction to a carp in a big way by putting it through this simple process.
Both examples are more attractive to a carp, than in their natural state. In both cases, the original high fat item is processed, and made more far more soluble. A lump of cheese paste is more attractive than a lump of cheese, because underwater the cheese paste dissolves far faster than the fatty lump of cheese. The fish can detect it far easier. A lump of trout pellet paste is more attractive than a solid pellet, for exactly the same reasons. Solubility.
But there is a lot more going on than just those simple facts above, when you pour boiling water onto trout pellets to scald them. You are also unwittingly changing the structure of the fatty fish oils, that the pellets are coated with. Mixing them up with boiling water, and mixing them back in with the food content of the pellet itself... You are emulsifying them. You have now changed how that oil actually acts under the water. You have also unwittingly changed its attraction to a carp in a big way by putting it through this simple process.
In reply to Post #28
Interesting
Interesting
In reply to Post #28
So, sorry to bump this thread, but, Just out of interest.....Would Utilising or breaking down the fats of a decent cheese powder, ie, parmasan, blue cheese or perhaps a Danish Danbo powder via means of a decent Lipase be what is needed to get the best from these casein based ingredients Mark? These bein very high in attractive Glutamines, Lysine, essential fats and gustatory triggers.
An Interesting concept and one which seems to get forgotten about in a world full of AA,s and concerns of white paper reports. I would suspect that as these lower temps approach, animals and especially most wildlife at this time of year, like to source and store these highly stimulatory fats as energy sources inherently used for protein sparing.
I notice that you mentioned heat and trout pellets, namely scalding with hot water to bring about a more attractive signal or more palattable food, which i fully understand, yet goes against most of what we are led to believe in the terms of water and fats, ie polarity.( water and oils not supposed to mix, separation etc). Could you at least attempt to explain how it works please?
Thank you.
So, sorry to bump this thread, but, Just out of interest.....Would Utilising or breaking down the fats of a decent cheese powder, ie, parmasan, blue cheese or perhaps a Danish Danbo powder via means of a decent Lipase be what is needed to get the best from these casein based ingredients Mark? These bein very high in attractive Glutamines, Lysine, essential fats and gustatory triggers.
An Interesting concept and one which seems to get forgotten about in a world full of AA,s and concerns of white paper reports. I would suspect that as these lower temps approach, animals and especially most wildlife at this time of year, like to source and store these highly stimulatory fats as energy sources inherently used for protein sparing.
I notice that you mentioned heat and trout pellets, namely scalding with hot water to bring about a more attractive signal or more palattable food, which i fully understand, yet goes against most of what we are led to believe in the terms of water and fats, ie polarity.( water and oils not supposed to mix, separation etc). Could you at least attempt to explain how it works please?
Thank you.