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!
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Thread: Cruising and cooking
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05-24-2020 06:10 PM #31Senior Member
- Join Date
- Jul 2013
- Posts
- 1,188
Re: Cruising and cooking
SOUTHPAWS
1986 52C Hull #391 8v92TI
PENSACOLA, FL
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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.
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05-24-2020 10:09 PM #33Registered Member
- Join Date
- Oct 2009
- Posts
- 28
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
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Re: Cruising and cooking
Randy Register - Kingston, TN
www.yachtrelocation.com
www.Safes4Guns.com
aka Freebird aka Sparky1
1965 41DC #93
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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.
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05-25-2020 08:43 PM #36
Re: Cruising and cooking
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 160º +/- 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.1978 53' Motor Yacht "LADY KAY V"
Hull number 524
Chesapeake Bay
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05-25-2020 08:49 PM #37
Re: Cruising and cooking
No such thing as a perfect medium well steak.
Anything beyond medium rare is sacrilegious.
I taught my wife to enjoy steaks properly. Too many times a steak is rare but not properly cooked. It's in the process and also the quality of the beef. She started with medium well and I showed her how it's not how much red you take out. It's how you gently cook the whole thing to proper temperature then rest accordingly.
Cheap beef is always tough and flavorless compared to good beef.
Well marbled, aged and properly cooked beef can be warm pink and melt in your mouth.Scott
41C117 "Hattatude"
Port Canaveral Florida.
Marine Electronics and Electrical Products Distributor.
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Re: Cruising and cooking
"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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05-26-2020 05:22 PM #39
Re: Cruising and cooking
Oscarvan - glad to hear you are enjoying. I was a serious skeptic on the Sous Vide Cooker my first go around...but now enjoy the KISS theory of life and was amazed at how tasty and tender everything comes out. The simplicity of it all...it GENIUS!!!!
Best regards,
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David
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