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Old 01-07-2011, 09:07 PM   #1
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Winter Cruising

No controversial issues, just sitting here in Port Ludlow inner anchorage enjoying the sound of snow/hail hitting the overhead, diesel cabin heater keeping the interior cozy.

Typical winter in the PNW:* Tremendous display by wintering sea birds.* Will maybe head for Port Townsend or Pleasant Harbor tomorrow.

Winter Crusing is a special time of year.* Of course, if everyone did it, it wouldn't be quite as special!
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Old 01-07-2011, 09:16 PM   #2
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RE: Winter Cruising

no fair! you did not post any pictures!!
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Old 01-08-2011, 10:28 AM   #3
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RE: Winter Cruising

Tony,
In that kind of weather one dosn't think about taking pictures.
One thinks about staying warm and Jay DID talk about that.
I like to go out in the winter too.
Way to go Jay.
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Old 01-08-2011, 10:52 AM   #4
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RE: Winter Cruising

Thanks for sharing....I need to get OUT THERE!!!!
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Old 01-08-2011, 11:02 AM   #5
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RE: Winter Cruising

Sorry, no pics.* Just wanted to share the moment.* Here's a clip from my nav log:

Cloudy, rain/snow showers expected tonight.* Observed common/pacific loons, western/horned/red throated grebes, goldeneyes, buffleheads, surf scoters, hooded mergansers, various alcids, pelagic/double-crested cormorants, wigeons, eagles, kingfishers and river otters. Great winter show.
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Old 01-08-2011, 11:40 AM   #6
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RE: Winter Cruising

You guys up in the PNW need to rig your boat up with a helm cam! That way, we can vicariously cruise with you!
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Old 01-08-2011, 12:52 PM   #7
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RE: Winter Cruising

Get a birds eye view of PNW weather in about an hour. Saints vs Seahawks. Go Saints.
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Old 01-08-2011, 05:57 PM   #8
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RE: Winter Cruising

Quote:
Gulf Comanche wrote:

Get a birds eye view of PNW weather in about an hour. Saints vs Seahawks. Go Saints.
The Saints will have to take their own Zatarain's seasoning out there to jazz up that PNW food.

http://www.zatarains.com/

Just like Baltimore has to take their own Old Bay Seasoning with them,

http://www.oldbay.com/Products/Old-Bay-Seasoning.aspx

*
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Old 01-08-2011, 06:08 PM   #9
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RE: Winter Cruising

Quote:
Moonstruck wrote:

*
Gulf Comanche wrote:

Get a birds eye view of PNW weather in about an hour. Saints vs Seahawks. Go Saints.
The Saints will have to take their own Zatarain's seasoning out there to jazz up that PNW food.

http://www.zatarains.com/

Just like Baltimore has to take their own Old Bay Seasoning with them,

http://www.oldbay.com/Products/Old-Bay-Seasoning.aspxNot to worry, NW cuisine leaves nothing to be desired. We've got it all.

Apparently the Saints forgot their Zaterains and their defense. Tough break. Yeah Seahawks.

*
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Old 01-08-2011, 06:23 PM   #10
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RE: Winter Cruising

Quote:
Carey wrote:

Not to worry, NW cuisine leaves nothing to be desired. We've got it all.

Apparently the Saints forgot their Zaterains and their defense. Tough break. Yeah Seahawks.

*


Carey, I was standing in front of the Hilton Airport Hotel at Charles DeGaule near Paris*waiting for the shuttle* One other guy was there so we struck up a conversation* He said that he had been in Europe for 7 weeks on business and was glad to be headed home.* He said that he was from Baltimore, and that he could prove it.* I asked how.* He pulled a bottle of Old Bay Seasoning from his wind breaker pocket.* Those guys can't live without the stuff!

*
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Old 01-08-2011, 07:24 PM   #11
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RE: Winter Cruising

Quote:
Moonstruck wrote:
*
Carey wrote:
*
Not to worry, NW cuisine leaves nothing to be desired. We've got it all.

Apparently the Saints forgot their Zaterains and their defense. Tough break. Yeah Seahawks.
Carey, I was standing in front of the Hilton Airport Hotel at Charles DeGaule near Paris*waiting for the shuttle* One other guy was there so we struck up a conversation* He said that he had been in Europe for 7 weeks on business and was glad to be headed home.* He said that he was from Baltimore, and that he could prove it.* I asked how.* He pulled a bottle of Old Bay Seasoning from his wind breaker pocket.* Those guys can't live without the stuff!DonDon't tell our moderators or any of our other friend from the Gulf area, but I couldn't live without the Old Bay, Tobasco Sauce, etc. Not to mention a couple good cookbooks I got down in Grand Isle, LA. I sure miss those Gulf Shrimp too.

*
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Old 01-08-2011, 09:34 PM   #12
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RE: Winter Cruising

Good luck Seahawks, maybe this is your year.
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Old 01-08-2011, 11:07 PM   #13
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RE: Winter Cruising

Quote:
Gulf Comanche wrote:

Good luck Seahawks, maybe this is your year.
Having quite a few friends in Louisiana, I was thrilled to see the Saints win it last year. The city and the state really needed the boost.

As much as I like to see the Seahawks do well, I always keep my expectations low and my hopes high.

*
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Old 01-09-2011, 05:10 AM   #14
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RE: Winter Cruising

Hey, that Old Bay is some good stuff!!!
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Old 01-09-2011, 10:55 AM   #15
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RE: Winter Cruising

Can't have steamed crabs without it!
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Old 01-09-2011, 12:23 PM   #16
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RE: Winter Cruising

Quote:
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Can't have steamed crabs without it!
KeithI think you'll need to send a bill to Old Bay for all of our promotion of their product.*
I really miss the Gumbo down there too. I have yet to perfect a quality roux for mine. I have a new cast iron pan that I hope will solve that problem.

Don (Moodstruck) mentioned the guy he met at the airport with his Old Bay, which reminds me
of a friend that takes his own hot sauce with him into every restaurant he visits.

*
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Old 01-09-2011, 02:04 PM   #17
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RE: Winter Cruising

Quote:
Carey wrote:

Keith
I think you'll need to send a bill to Old Bay for all of our promotion of their product.*
I really miss the Gumbo down there too. I have yet to perfect a quality roux for mine. I have a new cast iron pan that I hope will solve that problem.

Don (Moodstruck) mentioned the guy he met at the airport with his Old Bay, which reminds me
of a friend that takes his own hot sauce with him into every restaurant he visits.

*

Carey, here is the way I do a roux.* After you add the flour to the fat, cook it down to be very brown.* You will have to stir constantly to keep the lumps from forming.* The flour has to cook and it has to come to a boil to reach it thickening.* If it is too thick, bring it back to consistancy with water.* To me, a good roux is about the color of carmel or maybe even a little darker.* I don't really care for a blond roux.* You have got to have filet to make a good gumbo.

Just a few things I love about the South.* Whoever heard of Yankee fried chicken?

*
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Old 01-09-2011, 06:50 PM   #18
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RE: Winter Cruising

Quote:
Moonstruck wrote:

*
Carey wrote:

Keith
I think you'll need to send a bill to Old Bay for all of our promotion of their product.*
I really miss the Gumbo down there too. I have yet to perfect a quality roux for mine. I have a new cast iron pan that I hope will solve that problem.

Don (Moodstruck) mentioned the guy he met at the airport with his Old Bay, which reminds me
of a friend that takes his own hot sauce with him into every restaurant he visits.
Carey, here is the way I do a roux.* After you add the flour to the fat, cook it down to be very brown.* You will have to stir constantly to keep the lumps from forming.* The flour has to cook and it has to come to a boil to reach it thickening.* If it is too thick, bring it back to consistancy with water.* To me, a good roux is about the color of carmel or maybe even a little darker.* I don't really care for a blond roux.* You have got to have filet to make a good gumbo.

Just a few things I love about the South.* Whoever heard of Yankee fried chicken?

You are so right about that. Even us yankees don't call our chicken Northern Fried.

As to the roux color, that is where I fail. I can't get beyond blonde, even after hours of careful heat control and constant stirring. I will give it a try with my new cast iron pan.

Thanks Don
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Old 01-09-2011, 07:15 PM   #19
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RE: Winter Cruising

Quote:
Carey wrote:



As to the roux color, that is where I fail. I can't get beyond blonde, even after hours of careful heat control and constant stirring. I will give it a try with my new cast iron pan.
Trying adding some Worcestershire sauce to the roux while it's cooking.

*
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Old 01-09-2011, 07:30 PM   #20
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RE: Winter Cruising

Quote:
markpierce wrote:


Carey wrote:

*

As to the roux color, that is where I fail. I can't get beyond blonde, even after hours of careful heat control and constant stirring. I will give it a try with my new cast iron pan.
Trying adding some Worcestershire sauce to the roux while it's cooking.

*

Mark, that will add flavor and color, but it won't cook the flour.* To get a dark roux with a rich flavor,*you have to get the flour cooked.

*
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