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Over several seasons of Latitudes & Attitudes TV, Bob Bitchin included an "I Found It at the Boat Show" segment in each episode reviewing marine products. We are excerpting these segments for this series to make them easier for you to find and reference. ******************************************** To stream, subscribe to SailFlix.com https://www.sailflix.com/latitudes-attitudes-tv-boat-show You can stream all 5 seasons (65 full episodes) of Latitudes & Attitudes TV on SailFlix. https://www.sailflix.com/latitudes-attitudes-tv

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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Get an exclusive tour of the stunning 65' Horizon power catamaran, Mucho Gusto, operating in the beautiful British Virgin Islands (BVI)! Join Captain Dominic and Stewardess Hannah as they guide you through the yacht, showcasing its luxurious amenities, tender, and exciting water toys. Dominic also highlights Mucho Gusto's unique advantages: a perfect blend of speed, comfort, and exceptional value compared to motor yachts. Explore More: Full Yacht Details: Mucho Gusto - 65' Horizon https://mybvicharter.com/yacht/crewed-yacht/mucho-gusto-65-ft-horizon/ Featured in: Award-Winning BVI Crewed Catamarans https://mybvicharter.com/dont-miss-these-6-award-winning-bvi-crewed-catamaran-charters/ Visit Our Charter Sites: https://dmayachting.com https://mybvicharter.com https://mygreekcharter.com https://charterguru.com Chapters: 00:00 Intro 00:11 Walkthrough of Mucho Gusto 00:21 Tender & Water Sports Overview 00:32 Comparing Mucho Gusto vs. Motor & Sailing Catamarans in the BVI 00:44 How to Inquire Ready to plan your next unforgettable charter? Watch now and inquire today!

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THIS BOAT SHOULDN’T SURVIVE THIS 😳🌊 Flying off waves. Walls of water chasing it. One mistake = game over. #StormAtSea #Catamaran #ExtremeOcean #BoatLife #RoughSeas #MaritimeDanger #OceanPower

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