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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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► Full test in Multihulls World N°202: https://www.multihulls-world.com/review/catamaran/excess-13-is-the-range-getting-its-second-wind ► We were able to take advantage of ten knots or so of wind off La Grande-Motte to finally test the Excess 13. The new Lombard design proved to be quite comfortable in these light conditions: it glided along at over 7 knots under gennaker and was just begging to stretch out its two wakes behind it. The Excess 13 was undoubtedly one of the most eagerly awaited World Premieres at La Grande-Motte... this model is indeed unlike any other, starting with the fact that it bears a somewhat risky name – but we love it! And almost as a punchline to complete the joke, 13 units were sold on the opening day of the show... More seriously though, the main new thing about this catamaran is the signature it bears. The Lombard design team has been at work here, in collaboration with Jean Marc Piaton for the interior design. We discovered a nacelle of contained volume (as evidenced by the very wide side-decks), a galley that opens onto the cockpit, and fold-down sugarscoops. We like the futuristic design of the davits and the imposing span of the folding helm seats and the airy design of their protective biminis. Also noteworthy is a water recovery system on the coachroof, easy-access circuit breakers (at last) in a dedicated locker, and cabin doors that double as closet doors. The Excess 13 is available in 3- and 4-cabin versions with standard or Pulse Line rigs. See our full test in Multihulls World #202, out at the beginning of June. ► TECHNICAL SPECIFICATIONS Builder: Excess Architect: Marc Lombard Yacht Design Group Length overall: 42’7” (12.99 m) Beam: 23’9” (7.25 m) Draft: 4’10” (1.48 m) Displacement: 23,370 lbs (10.6 t) Sail area: 1,238/1,335 sq ft (115/124 m²) Engine: 2 x 40 HP Fuel: 2 x 53 US gal (2 x 200 l) Water: 79 or 158 US gal (300 or 600 l) ► Become a FREE SUBSCRIBER to Multihulls World's YouTube page now - https://www.youtube.com/c/MultihullsWorld ► Log on to our website to discover over 600 multihulls tests! Subscribe to our newsletter to take advantage of our promotions and boat show invitations! https://www.multihulls-world.com/ ► Follow us on Facebook! https://m.facebook.com/MultihullsWorldMag/?locale2=fr_FR ► Discover us on Instagram! https://www.instagram.com/multihulls_world/ ► Follow our multi news on X https://twitter.com/multihullsworld?lang=fr ► Let’s talk about business https://www.linkedin.com/company/multicoques-mag-multihulls-world/ ► Like us on TikTok! https://www.tiktok.com/@multihullsworldmag @EXCESSCatamarans #excess13 #excesscatamarans #multihullsworld #yachting #multihull #cruising #bluewater #sailing #sailcruising #seatrial #boatreview #bluewatersailing #boat #boatlife #boating #sailingday #magazine #youtube #tiktok #catamaran #lagrandemotte #internationalmultihullshow #brieucmaisonneuve @addictivesailing

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嘉鴻遊艇集團為回饋社會，自2013年起，連續三年乃為高雄春天藝術節藝文公益活動唯一遊艇產業贊助商，一同推廣這屬於高雄在地的藝術文化盛事。今年更加碼在「中年大叔青春夢」、「情人的西裝」、「動物狂歡節 & 彼得與狼」等三場節目，特別安排公益席次，由市府協助邀請南台灣近百位的聽障學生及國小學童們欣賞世界級的藝文活動表演。 集團執行長呂佳揚先生表示：「嘉鴻遊艇集團所打造的私人豪華遊艇就是美的最佳體現，近期所建設的亞灣遊艇碼頭，更是讓民眾發現“台灣邁阿密”，成了著名熱門景點。我們承諾將持續與市府共同努力打造海洋藝術之都，更會以行動支持更多類似的藝文公益活動，帶領社會更多族群體驗不一樣的藝術生活，與世界接軌。」2015高雄春天藝術節從2月開始，一系列的藝文活動將持續到7月結束，詳情可參考活動官網http://www.ksaf.com.tw/。 另為促進民眾參與，嘉鴻遊艇集團特別在臉書官方粉絲頁舉辦春天好禮相送活動。若您在3/7-8或是3/14-15到高雄市立美術館參加草地音樂會活動，就有機會獲得專屬的精美禮物！活動方式如下，詳情見「嘉鴻遊艇集團-Horizon」粉絲頁https://www.facebook.com/horizonyacht。

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