Contact our team to arrange a visit: https://rockstaryachts.com

0

0

0

6

Lots of distance and drama for the GUNBOAT and Multihull Fleet today. Two long distance race courses sent the catamarans out of Narragansett Bay into the Rhode Island Sound, and the start of the Race 2 sent two race boats, Arethusa, and Tribe, to the Newport Shipyard with significant damage to their hulls. ‪#‎nyycrwan‬ ‪#‎newportri‬ ‪#‎gunboat‬ ‪#‎nyyc‬ ‪#‎multihull‬ ‪#‎crash‬ Discover Newport Coverage: Degan Media

0

0

0

208

Here is the teaser preview of the Frankenstein Boomerang. A DIY boomerang out of cardboard, capable of flying more than 15m far yet being small. Victor Poulin (whose channel you should visit if you LOVE boomerags...) called it "Mess" from the description of the early project... What will he think now? What do you think now? Is it a Monster? a Frankenstein? a Mess? Is it the Beauty or the Beast?? Comment, like and subscribe, and I'll post the whole video as soon as my video editor stops teasing me ¬¬ Os presento a Frankenstein, un boomerang casero de cartón ligero pero que supera los 15m de alcance en un tamaño compacto. Mi amigo Victor Poulin (cuyo canal recomiendo a todo el que adore los booms...) lo llamó "Mess" ("Lío") cuando le hablé del proyecto. ¿Qué opinará ahora? ¿Qué opinais vosotros? ¿Lo llamamos Frankenstein? Lío? Desastre? Monstruo? Comentadme abajo, dadle a me gusta (anima a subir más videos y hacer más booms...) y subscribíos, ¡que es gratis y hay crisis!

0

0

0

273

(wait for my reaction at the end) RAW. PORK. ON A BUN. Germans eat raw pork? Yep — it’s called Mettbrötchen, and it’s a real thing. Mettbrötchen — a traditional German snack made of raw minced pork,

0

0

0

1,018

0

0

0

0

2,069

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 )

0

0

0

14