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1,042

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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14

Full Specs and Pricing: http://bit.ly/3JM1ZHL Rima, hull #54 of the award-winning Outremer 51 series, represents the pinnacle of performance cruising catamarans currently on the North American market. Purpose-built for safe, comfortable, and fast bluewater voyaging, she is equipped to cross oceans with confidence and style. Commissioned for world cruising, Rima’s current owners took delivery in St. Martin before sailing her extensively throughout the Caribbean, Bahamas, and Eastern Seaboard. During their ownership, they invested in significant performance and off-grid capability upgrades, ensuring she remains fully self-sufficient in the most remote anchorages. This desirable 3-cabin, 2-head owner’s version features a long list of factory upgrades, including a carbon fiber hardtop, longeron, and bulkheads for superior strength and weight savings. Her electrical system has been modernized with a state-of-the-art Victron power suite, delivering unparalleled energy efficiency and independence. Rima boasts an exceptional sail inventory, from high-performance downwind sails like a Parasailor to a brand-new Ullman laminated square-top mainsail and genoa, as well as multiple storm sails—ensuring versatility in all conditions. Key Features & Upgrades: - New Epoch Lithium Batteries - Full Victron Electrical System (chargers, solar controllers, inverters) - Stainless Steel Dive Compressor - New Dometic Variable-Speed Air Conditioning (runs through Victron system—no generator required) - Washing Machine - Full B&G Electronics Suite - OC Tender - Folding Props - Coppercoat Bottom Protection - Comprehensive sail wardrobe, including multiple downwind and storm sails - And much more… Rima is a rare opportunity to own a meticulously outfitted, performance-driven Outremer 51 with a proven cruising pedigree. Contact us for more information: Wiley Sharp Wiley@CatamaranCentral.com +1 561 613 8985 www.CatamaranCentral.com She is a US Coast Guard Documented and US Duty paid

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Louison vous fait découvrir son métier de chaudronnier et ce qui l'anime au quotidien à travers son témoignage. Il est toujours assez étonnant de voir d’où commence la naissance des OVNI et des Cigale… L’arrivée des plaques d’aluminium prédécoupées sur palette… De cette forme initiale, plane, les hommes lui apportent rondeurs et formes autour du mannequin. Le savoir-faire de nos compagnons, comme Louison, réside dans l’assemblage par soudure-pointée. Ces feuilles d’aluminium de 4 à 10 mm d’épaisseur sont rapprochées et soudées entre elles pour devenir une coque, un pont et enfin un voilier d’une robustesse incroyable. Il faut compter 10 semaines en moyenne en chaudronnerie avant que cette unité en aluminium rejoigne l’étape de la peinture. ENGLISH PRESENTATION Louison makes you discover his job as a metalworker and what drives him on a daily basis through his testimonial. It is always quite impressing to see where the birth of the OVNI and the Cigale yachts begins ... The arrival of pre-cut aluminum plates on a pallet ... From this initial, flat shape, men bring curves and shapes around the mannequin. The know-how of our companions, like Louison, is in the assembly by point welded. These 4 to 10 mm thick aluminum plates are gathered and welded together to become a hull, a deck and finally a very sturdy sailboat. It takes an average of 10 weeks in metalwork before this aluminum unit reaches the painting stage.

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