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Everything posted by fishfood

  1. I've looked around a lot for smaller >8 passenger boats. Where I boat, it's often just a ride to/from the sandbar, so if it's crowded on the boat that's fine. In the 21' range I've found very few boats (outside of flat bottoms or pontoons) where they bump the passenger rating up to 10. Nauticstar's 210 coastal and Carolina Skiff's 21 Ultra both can carry 10. They have more of a tri-hull style with a wide bow, so what you're gaining in room and seating, you're giving up on ride in normal Cheaspeake Bay chop. Both would probably be sub $25k if you look at 5-8 year old boats, but both will weigh over 2500 lbs. From what I've seen, most 20' center consoles max out at 8, and you have to jump to 22' to get to 10, which means you're well over your 2000lbs
  2. I like that cabbage slicer/mandoline, speedwell. I really need to get something like that, cause it gets a bit old slicing cabbage (and I generally love slicing things). Even with the airlocks on my 1gal glass jars, my cabbage wants to lift up out of the brine as fermentation starts, so I use a heavy juice glass which just fits inside the mouth, and does a pretty good job holding it down. Nice sausage stuffer as well.
  3. Had a free evening last night, so I harvested the cabbage and whipped up a batch. New variety of cabbage I tried out (Glory of Enkhiuzen) got huge. Peeled off several layers until the signs of dirt/bugs was gone, and the biggest still almost hit 6lbs. After quartering and coring, had just under 16 lbs (7000 grams) between 4 heads. Used 4500 grams (with 90 grams salt) for a large basic batch. Chop and salt, chop and salt. Filled the crock to the brim, but after the salt drew out the water and it condensed, I was able to smash it down to just over half full (it's a 3 gallon crock) The remaining 2500 grams got an additional 500 grams of leftover store-bought purple cabbage, along with the 12-15 ripe cayennes I had in the garden. Same deal, but this time in a 1 gallon glass jar with 60 grams of sea salt. It should have a touch of heat when done, but not as hot as I sometimes like. I'll plant some transplants for a fall batch of cabbage soon and then have a whole lot more peppers at my disposal for later batches. Took about 2 hours total labor time cleaning/chopping, than another hour or two waiting for the salt to do it's thing. Eventually there was enough natural brine in each to cover the cabbage, but I added some more (at 2% salinity) for insurance. I'll let it in the warm kitchen for a week or two then move to the cooler basement. Should easily be ready for tailgating the eagle's home opener in 7 weeks.
  4. It's a two part fix. Part one is pain management (rest, meds, electro-stimulation, acupuncture, etc) so you can actually move, and part two is stretching/flexibility to address the root cause. If you do part one to get past the pain, but don't do part two, it's almost a forgone conclusion it'll be back. There's dozens of free 10-15 minute "yoga for lower back" routines online. Personally I got more relief from sciatica by hip-flexor stretches than back specific stretches. But pick a stretching routine, do it consistently, and plan on doing it forever and there's a good chance you can not only beat sciatic w/o meds or surgery, but feel better than you did before to boot.
  5. Honestly SIM, you were pretty close to the above recipe with your lemon/butter/herbs/capers train of thought. When I make "fish grenobloise" my shallots are much pinker than he uses in the video, so the pink/green contrast of the shallots and capers looks great.
  6. This is my, "takes 15 minutes but impresses the hell out of everyone that's tried it" recipe. Good with snapper, cod, triggerfish, and the like. Plus, Chef Jean Pierre is the man. Viva la France
  7. Those definitely have a rev limiter and wouldn't let you spin 7000. Most likely a tach issue, or something in the tach wiring connection. Can you see the back of the tach? They work by reading voltage spikes coming from the ignition system. There should be a little dial on the back set to 2 (since you have a 4 cylinder). might be worth spraying that with WD-40 and turning it back and forth a few times....see if that does anything. On a different note; I thought I was buying a BF130, so I printed out a 2002 owners manual. Not the full shop manual, but it's got specs, good info, maintenance schedules. That fell thru and I now have no use for it, so if you don't have one PM me your address and I'll mail it to you.
  8. Anyone have experience with the older 22CC hulls? I know around 2003 they went all composite and made some changes to the hull, adding bigger reverse chines and probably making it a bit drier. The newer hulls, and Judge boats in general, are very highly regarded on the major fishing/boating forums. But not a ton of info out there about the older ones. I had an unexpected chance to buy a 2002 and have basically pulled the trigger, but would love to hear some first hand experience if anyone has any. It's out of state so I'm going to test ride and finalize things in a few weeks. I boat in the upper Chesapeake bay around the Susquehanna no running inlets or blue water for me. Just flats fishing, running my amateur trot-line, and dealing with the chop when the wind picks up. Pretty sure it'll be perfect for this area... I usually don't impulse buy stuff like this, but man, it's a pretty boat.
  9. Kicked in the balls at the last minute. I was counting down the hours until I headed south to look at the boat. Seller sent the boat to the marina to make sure it was ready to roll for the test drive on Saturday. They pull the dipstick, and find water in the oil. Compression down on #3 cylinder. I'd been doing the research...this was a Honda BF130 that had head cracking issues....this guy never got the recall notice (doctor in the military, moving around a lot). Mulled over it for the night, but not at a point where i want to pay for a repower. The seller had a lower hull-only offer in his back pocket, so he's not totally screwed, other than out of a few grand versus what I was going to pay. I can't blame the seller, cause his neighbor had been "overseeing" and running the boat the past 2 years while he's been overseas, and told him everything was fine with it...but in hindsight said he "thought it seemed a bit underpowered". Guess I'll run my little 17'er the rest of the season, and keep looking. C'est la vie. Those Judge 22s sure are sweet little boats.
  10. I was chatting with the guy I buy firewood from this winter as we were unloading a truckload. Seeing that I had two school aged kids, he very seriously warned me to be careful, cause the public schools were teaching Sharia law to kids these days. I know from occasionally reading thru the PG that these people exist, but that's the first I ever met one in real life. He couldn't tell me exactly which grade, cause currently mine learn math, reading, spelling....but I'll report back when it shows up in their homework.
  11. Haha. Thanks for the encouragement. I've been keeping my friends in homemade hot sauce for the past few years, and everyone always tells me I should do that for a living. My response is usually along the lines of "do you know how many &#*#ing bottles of hot sauce I'd need to sell to pay the mortgage?.." Congrats on working toward your goals. My wife and I have discussed pursuing this a few years down the road. I'm currently a full time employee, full time grad student, part time consultant/contractor, and husband/father/homeowner. At the moment I'm just trying to survive and sneak out to fish a few times a month. My cabbages are getting big, and the bugs/slugs have found them. I'll probably pick them and start the fall 'kraut batch soon. Have it ready just in time for football tailgating.
  12. Don't think she ever went to Brown, fellas. Indignation unfortunately travels faster than facts in the Twittersphere.
  13. Milwaukee M12 Fuel set is great. Used mine this spring to hammer drill a 1 1/4" hole thru brick and block to install a sillcock. For the mechanic son, I'd think an air impact would be better for heavy use, and the smaller 12v would fit in tighter spots.
  14. I feel the same way about the 27' Chesapeake. That was the first Judge boat I saw. Even their 24' Chesapeake would be a great boat for the upper bay. I do like that it's a local MD builder. I called and talked to one of the guys there for 10 minutes last week. Friendly, and willing to answer every question I had even though this is an private seller transaction. Heading down in 13 days. These next two weeks are going to crawl by.
  15. Feels like summer in the garden. We have blueberries out the wazoo. And in about a week will be in the same boat with raspberries. These were just wild in a fence row between properties, but I cleaned them up and trellised a few for better access. This type of cabbage is supposed to reach basketball size. It's soccer-ball sized now... As long as the bugs don't get to it too much I'll let it go and see how big it gets. And the best part of summer....the first tomato is pretty close.
  16. So some wins and losses with the 2nd year grapevines. The 6 cab-sauv all budded, then we got a few late freezes and I think that did those buds in. So no fruiting canes this year for them, but luckily all are sending up new growth from the bottom. The Chambourcin, on the other hand, are seemed unaffected by the late freeze. I've read to not let them fruit for the first two seasons to let the energy go into vine/root growth, so a few weeks ago I must have pruned 30+ little grape bunches between 6 vines. I left a few on, just for the fun of watching them grow this year. I definitely have some issues with brown spots, etc. But I've been hands off this year. Next year I'll try to get a decent crop and concentrate more on dealing with issues that arise. Maybe by year 5 or 6 I'll have some idea of what I'm doing, cause I'm just winging it so far.
  17. I used to kayak fish similar waters a bit further south of there. Two rods: One with a red 1/8oz Blue Water Candy jighead and white Gulp 4" shrimp, the other with a MirroLure 17MR in whatever color catches your eye (I liked the 808 and 26). Between those two you'll catch almost anything that swims in those waters.
  18. Picked up eels and headed out of Perryville around 4 on Friday. Went to set up the campsite first, and ended up having a beer or three and playing cornhole on the beach for a few hours. Cause of that, we didn't run anywhere, and just fished the channel near the island we were camping. Nada. Sat morning ran up to Lees Landing for lunch, then caught some mid-sized cats on eels up near lapidum, and tried around different bridge pilings for bigger ones w/o much luck. Called it a day and went golfing. Only the second time I used eels, and the last was 10 years ago. Not the most pleasant little critters to deal with. I think I'll stick with lures for striper and chicken livers for catfish in the future.
  19. Thanks man. I kayak fish the river a lot in the late summer/fall, but tend to launch down by Mill Creek rather than the dam. It's usually automatic for smallmouth with a random striper and/or channel cat thrown in for good measure, but last Sunday I went for 4 hours and only a little white perch saved me from the skunk. Conditions were perfect, too...It was a bit surprising. I blamed all the flood conditions the dam has been at the previous week. We'll be in my fiberglass boat so I won't mess with the river too much past Port Deposit. I like my hull better when it's not bouncing off rocks. Probably camping on Sand Island Saturday night, so I might sneak around the point there at Aberdeen and explore the bay proper, depending on what the wind is doing. I'm thinking we'll find catfish almost anywhere we go this time of year with live eels.
  20. Taking a buddy out around the susky flats this weekend. I almost exclusively fish w/ lures, but he's not really a fisherman, so I thought about buying some live eels and giving that a go. What's your favorite tactic for eels in the upper bay? I'm thinking either weightless around the channels running thru the flats (6' of water or so) Or else run to the deeper shipping channels and dropping them down with a egg sinker. I'd like striper, but he's be just as happy with some big catfish.
  21. The original recipe I got has notes to not wash the cabbage head other than a quick rinse, so you don't wash off the bacteria. I'm with you though...this stuff is all fascinating once you get into it. There's a acre for sale next door, and the thought has crossed my mind to buy it and start a cabbage farm. My current life has me sitting at a computer for 10-12 hours a day. I daydream about peddling my homemade spicy kraut at farmers markets and festivals and never putting on a tie again.
  22. Half gallon mason jars will work fine. I often make some different flavored batches in glass jars along with my main stash in the crock. I bought some gaskets and airlocks from a brewer supply place and drill holes in the lids for DIY fermentation jars. Mainly use them for hot sauce, but works great for kraut as well.
  23. For the first batch, just go with the basic recipe...cabbage and salt. 3 tablespoons of salt per 5 lbs. of cabbage. I use sea of these years I'll try some of the fancy Himalayan salt. Just don't use iodized table salt. Cabbage from your garden or a local farm stand will do better than supermarket cabbage, but I've had that work fine as well. A few tips I've learned the hard way: - Extra brine is better than not enough, and watch for evaporation. Any exposed cabbage can get moldy and ruin a batch - Don't be scared of all white growth on top. That's just yeast, and can be spooned off or mixed in. - Every time you do anything with it, make sure you carefully wipe any loose bits off the side of the container or bottom of the lid. Anything small bit of cabbage outside of the brine is asking for trouble. - Don't get worried if it straight up stinks. It often smells like someone is microwaving a dirty diaper. Pull out a bite and give it a quick rinse, and smell that. That should be pure sauerkraut goodness. I almost always give the raw kraut a quick rinse before I eat...just to lose any extra saltiness from the brine. - I used to keep mine indefinitely in the basement in the does often get better w/ time. But it also leaves more room for error... not keeping the sides clean, or letting the brine get too low. So now when it's fermented and to my liking (usually 6-8 weeks in warm weather...a bit longer in the winter) I just put it in glass jars and keep it in the fridge. Then you don't have to worry about going to dish some out and finding slimy blue/green mold....or little wormy larvae on the sides of your crock, etc. I'm trying a new type of heirloom cabbage this year called Glory of Enkhuizen that's supposed to get basketball sized heads that weight up to 10lbs each. Pretty excited for a new batch of kraut.
  24. Yup, the pea gravel is the small white/tan stones between all the beds. I didn't want to have to mow around the raised beds, so I killed the grass, put down landscaping paper, and covered it all with stones, thinking that's be the best permanent solution. If I could do it again, I'd probably just have gotten free wood chips from a tree removal company instead of gravel. That gravel is going to be a pain in the butt if we ever want to get rid of it. I had to remove a bunch of red landscape rock from flower beds, and cursed the previous owner the whole time. Wood chips or mulch I could just till into the soil.
  25. Snapped a pic of the late spring garden while cleaning gutters on the roof this weekend. That area was just grass 3 years ago (with two small cherry trees). All the fencing, landscape pavers, raised bed frames, and the field stone outlining it were all re-purposed from various stuff the prior owner had left behind. I think I spent $60 on 3 trailer loads of pea gravel, and another $100ish on compost to kick-start the soil, (from a great little outfit founded and run by Iraq/Afghanistan veterans in Aberdeen, Md. called Veteran Compost....look them up if you're in the PA/MD/DE area) That little side bed was the one I cleared off with fire earlier in this thread. Not sure why that cherry tree is flipping me off, though.....