In reply to Post #11
Why not?
A Good search will find many paprika's that will be suitable, and much cheaper than Robin red.
The fun is in the experimenting.
Why not?
A Good search will find many paprika's that will be suitable, and much cheaper than Robin red.
The fun is in the experimenting.
In reply to Post #16
My point was that you can't just put 10% straight paprika into the recipe below and expect a perfect like for like substitution for original RR. Same goes for the suggestion of curry paste, they have different properties, curry paste is full of oil for example. You would have greasy balls!
My point was that you can't just put 10% straight paprika into the recipe below and expect a perfect like for like substitution for original RR. Same goes for the suggestion of curry paste, they have different properties, curry paste is full of oil for example. You would have greasy balls!
In reply to Post #8
Carophyll red was the colour component. It's original use is to colour red factor canaries during the moult.
Still available by the looks of it.
https://essexbirdcentre.com/product/carophyll-red
Carophyll red was the colour component. It's original use is to colour red factor canaries during the moult.
Still available by the looks of it.
https://essexbirdcentre.com/product/carophyll-red
In reply to Post #17
A good curry paste in not ‘full of oil', the one I use is less that 3% fat.
And of course it has different properties, the question was for a good alternative to RR, and a good curry paste is a good alternative, and way better than a paprika/sugar mix.
A good curry paste in not ‘full of oil', the one I use is less that 3% fat.
And of course it has different properties, the question was for a good alternative to RR, and a good curry paste is a good alternative, and way better than a paprika/sugar mix.
In reply to Post #19
I'd be interested to know which pre made curry paste is only 3% fat as most seem to be between 10% and 30%.
I'd be interested to know which pre made curry paste is only 3% fat as most seem to be between 10% and 30%.
In reply to Post #20
Mae Ploy.
Remember it's curry paste, not curry sauce.
Mae Ploy.
Remember it's curry paste, not curry sauce.
In reply to Post #18
I was always under the impression that Robin Red NEVER had Carophyll red in it, ever since Rod Hutchinson said it contained it, in print, by accident I believe, in his classic book The Carp strikes Back.
Nobody really knows for sure. EXCEPT for the select few that mix it for Haiths.
I was always under the impression that Robin Red NEVER had Carophyll red in it, ever since Rod Hutchinson said it contained it, in print, by accident I believe, in his classic book The Carp strikes Back.
Nobody really knows for sure. EXCEPT for the select few that mix it for Haiths.
In reply to Post #21
Thanks for that, I was looking at the softer more oily Indian pastes, never thought of the drier Thai ingredients
Thanks for that, I was looking at the softer more oily Indian pastes, never thought of the drier Thai ingredients
In reply to Post #23
Megablend Red from AA Baits plus some powdered bunspice additive (used for making hot cross buns) would be my starting point in a fairly basic birdfood mix. In fact its something I'm going to be having a play with myself.
Megablend Red from AA Baits plus some powdered bunspice additive (used for making hot cross buns) would be my starting point in a fairly basic birdfood mix. In fact its something I'm going to be having a play with myself.
In reply to Post #13
The original apparently contained Carophyll Red which was the red colouring. I also beleive it contained betain too. I personally use paprika these days.
The original apparently contained Carophyll Red which was the red colouring. I also beleive it contained betain too. I personally use paprika these days.
I was always under the impression that the colour in RR came from astaxanthin? Which is now restricted by some EU law from use in feeds.
In reply to Post #26
I always remember the original Robin Red as very oily. Astaxanthin is soluble in oil so I think it is a good call as the original colourant, probably alongside other food dyes.
I always remember the original Robin Red as very oily. Astaxanthin is soluble in oil so I think it is a good call as the original colourant, probably alongside other food dyes.
First rule of bait club.... Stop following stupid rules you might have inside your head regarding the way you should do things regarding your mixes. Forget all of the stupid old rules regarding ingredient levels in boilies for starters. Forget having 10-15 ingredients in a great feed bait. It's actually very counter productive.
Stop mincing around with far to many stupid unneeded ingredients, add the right ones at much higher levels instead! Add ‘Old India' paprika at 20-25%. Yes you did read that correctly. 20-25%. 1/5 or 1/4 of the total mix.
Paprika is a spice. All raw spices are incredibly oily. This is one of the inherent parts of their attraction! The oiler the better! Paprika is like a watered down version of RR. Or I should really say that RR is a suped up version of paprika. So you just add more for the same effect! It has to be the right paprika too. Some are very crap now. Some are more like an orange colour. The darker red the paprika, the more effective it is I have always found. The oiler the better too. Fresh stuff will be oily.
Old India in KG bags is very consistent. The extra hot is also a winner. Add a good fresh paprika at 25%... The mix will stain your hands, your fingernails and everything else around you oily RED. Just like the old RR did. Old India paprika at 20%, is better than the original Robin Red at lower recommended levels anyway IMO.... It always has been.
I laugh when I see boilie recipes with 10-15 different base ingredients. Most at levels that will make absolutely feck all difference in a finished boilie.
25% Semo/soya
25% Old India Spice Paprika....
You add the other 50%... But it can be no more than TWO ingredients for that 50%. It could be just one. But no more than TWO. Fishmeal/Birdfood... Whatever. Forget all the crap you read about 5% this and 2.5% that. You do not need 15 ingredients in a great boilie mix. You are just watering down the most IMPORTANT ingredients. The attraction is the food itself in a boilie. 20% paprika is super attractive... It will also shoot your bait through them rapidly. It will also open up your boilie right up in a solublity sense. Making it far more attractive for something that lives under water.
Stop mincing around with far to many stupid unneeded ingredients, add the right ones at much higher levels instead! Add ‘Old India' paprika at 20-25%. Yes you did read that correctly. 20-25%. 1/5 or 1/4 of the total mix.
Paprika is a spice. All raw spices are incredibly oily. This is one of the inherent parts of their attraction! The oiler the better! Paprika is like a watered down version of RR. Or I should really say that RR is a suped up version of paprika. So you just add more for the same effect! It has to be the right paprika too. Some are very crap now. Some are more like an orange colour. The darker red the paprika, the more effective it is I have always found. The oiler the better too. Fresh stuff will be oily.
Old India in KG bags is very consistent. The extra hot is also a winner. Add a good fresh paprika at 25%... The mix will stain your hands, your fingernails and everything else around you oily RED. Just like the old RR did. Old India paprika at 20%, is better than the original Robin Red at lower recommended levels anyway IMO.... It always has been.
I laugh when I see boilie recipes with 10-15 different base ingredients. Most at levels that will make absolutely feck all difference in a finished boilie.
25% Semo/soya
25% Old India Spice Paprika....
You add the other 50%... But it can be no more than TWO ingredients for that 50%. It could be just one. But no more than TWO. Fishmeal/Birdfood... Whatever. Forget all the crap you read about 5% this and 2.5% that. You do not need 15 ingredients in a great boilie mix. You are just watering down the most IMPORTANT ingredients. The attraction is the food itself in a boilie. 20% paprika is super attractive... It will also shoot your bait through them rapidly. It will also open up your boilie right up in a solublity sense. Making it far more attractive for something that lives under water.
In reply to Post #28
Very Nicely explained Mark.
It's mirrors something that the late Chris Haswell ( RIP Mate) explained to me many moons ago.
That Less is more ( ingredients in a base mix )
Fresh is best
Very Nicely explained Mark.
It's mirrors something that the late Chris Haswell ( RIP Mate) explained to me many moons ago.
That Less is more ( ingredients in a base mix )
Fresh is best
In reply to Post #28
Top drawer squire...again.👌👌
Top drawer squire...again.👌👌