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  1. #31

    Re: Cruising and cooking

    First Mahi (or two if they're chickens) gets cut up immediately and chopped for ceviche!! All the other ceviche goodies are usually prepped and in bags in the freezer, just add the fish and the limes. Mix it up and toss it in the fridge for a bit. Makes great dip with corn chip scoops or tortilla scoop chips!
    SOUTHPAWS
    1986 52C Hull #391 8v92TA
    PENSACOLA, FL

  2. #32

    Re: Cruising and cooking

    Real bagels are kettled, then baked, IIRC. They don't taste like anything else. Finding a genuine bagel on the ICW would not be easy, but there's a place in Annapolis that makes real bagels. Which, if you ever show up here, Bird, I'll be happy to take you to visit.

  3. #33

    Re: Cruising and cooking

    Tonight its chili reheated on my Chinese butane stove. DSC_2959.jpg
    Last edited by car54; 05-24-2020 at 10:12 PM.
    1969 45C376

  4. #34

    Re: Cruising and cooking

    Quote Originally Posted by jim rosenthal View Post
    Real bagels are kettled, then baked, IIRC. They don't taste like anything else. Finding a genuine bagel on the ICW would not be easy, but there's a place in Annapolis that makes real bagels. Which, if you ever show up here, Bird, I'll be happy to take you to visit.
    So, weve gone from an AYCE lobster and filet dinner to a bagel?
    Randy Register - Kingston, TN
    100T Master, Near Coastal Delivery Captain
    aka Freebird aka Sparky1
    1965 41DC #93

  5. #35

    Re: Cruising and cooking

    If you're lucky. What took you so long on that one? You're slowing down in your old age, Bird. Dinner is still on me. I have added the bagel, not subtracted the steak.

  6. #36

    Re: Cruising and cooking

    Quote Originally Posted by Hat52MY View Post
    Damn auto correct... Sous Vide Cooker

    https://www.amazon.com/Wancle-Immers.../dp/B07BKSH4KY
    Dude, I don't know how to thank you to turn me on to this. Frankly I'm surprised it has eluded me all those years.....

    Her words: "Best steak ever"..... 1-1/2", had it at 160 +/- 0.2 for one hour. It was perfect, and perfectly homogenous. The fact that the timing is no longer an issue makes is even better.....

    30 years I've been trying to consistently cook the perfect "medium well on the well side" steak.

    It's the little things that make me happy.
    Currently boatless, but looking. Avatar is my first boat. Holland, 1966-ish.

  7. #37

    Re: Cruising and cooking

    Quote Originally Posted by oscarvan View Post
    Dude, I don't know how to thank you to turn me on to this. Frankly I'm surprised it has eluded me all those years.....

    Her words: "Best steak ever"..... 1-1/2", had it at 160 +/- 0.2 for one hour. It was perfect, and perfectly homogenous. The fact that the timing is no longer an issue makes is even better.....

    30 years I've been trying to consistently cook the perfect "medium well on the well side" steak.

    It's the little things that make me happy.
    Its the deal. Fish is incredible and chicken is tender and juicy. Makes perfect ribs also. Cant beat it. Ive got 3 of them
    "DON'T BELIEVE ANYTHING YOU READ OR HEAR AND ONLY HALF OF WHAT YOU SEE" - BEN FRANKLIN




    Endless Summer
    1967 50c 12/71n DDA 525hp
    ex Miss Betsy
    owners:
    Howard P. Miller 1967-1974
    Richard F Hull 1974-1976
    Robert J. & R.Scott Smith 1976-present

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