Posts by LunkerBuster

  • Speardiver C90 review

    Glad you enjoyed them man. I have not really had any issues with mine getting snagged and they hold up well do lots of banging on reefs.


    One possibility is that since you are not used to diving w coral, your reflex is not to avoid sticking your fins into it? Just a theory. If the rails do get raged, clip any loose bits or you will snag every string of kelp in the pacific.


    Enjoy in good health for years to come buddy

  • miami accident

    i love this line
    "Although Lopez was alert when he initially arrived at Ryder, Garcia said after about a minute, he became agitated, flailing and yelling out in Spanish."


    yeah, you think? Who could imagine you would freak out with a spear in your head??!?! I would have been yelling in spanish and I dont even speak spanish

  • Louisiana Suburban Duck Hunting

    2 good methods


    The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Peking Duck recipe on the web!!


    MACAO
    Advance Preparation: 24 hours for drying the duck skin


    Peking duck is one of the glories of Chinese gastronomy. I never thought of it as barbecue until I visited Macao. This tiny Portuguese enclave, located an hour south of Hong Kong by hydrofoil, boasts some of the best food in Asia. (That’s what happens when you marry two cultures who love to eat: the Portuguese and the Chinese.)


    You won’t find Lam Yam Wing in any of the guidebooks, but to come to Macao without visiting the restaurant would be to miss a major gastronomic experience. The real pride and joy of the house is Peking duck, which has been brushed with honey and roasted to the color of mahogany. The waiter carves the skin into crackling crisp shards and serves it with silver dollarnsize scallion pancakes. (No papery Peking pancakes here, but velvety, delicate, thin crêpes.) The actual meat of the duck is returned to the kitchen, to be stir-fried with shallots and garlic. This recipe is inspired by Lam Yam Wing.


    Cooking duck in a covered grill using the indirect method produces a succulent and crisp duck without a lot of mess and work. Leaving the duck to dry uncovered in the refrigerator overnight crisps the skin even more.


    Here, then, is a not strictly traditional, but eminently tasty Peking duck cooked on the grill. Don’t be intimidated by the length of the recipe-the actual preparation time is minimal. I’ve included a recipe for scallion crêpes, which you can make while the duck cooks. If you’re in a hurry, you could use packaged Peking pancakes or even flour tortillas, but neither is as deli-cate as the crêpes.



    FOR THE DUCK:
    _ duckling (5 pounds), thawed if frozen
    Salt and freshly ground black pepper, to taste
    _ tsp Chinese five-spice powder
    _ clove garlic, peeled
    _ scallion, both white and green parts, trimmed
    _ slice ginger, thinly sliced, fresh
    _ tbs sesame oil, Asain (dark)
    FOR THE SAUCE:
    _ c hoisin sauce
    ___ c honey
    ___ c soy sauce
    ___ c rice cooking wine or sake
    _ clove garlic, minced
    _ tbs ginger, minced fresh
    FOR SERVING:
    __ scallion crepes (see recipe under "Bird Meets Grill") or 12 Peking pancakes or flour tortillas
    __ scallion brushes (see note)



    1. The day before you’re serving, remove and discard the fat just inside the body cavities of the duck. Remove the package of giblets and set aside for another use. Rinse the duck, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Place the duck in a roasting pan and let stand, uncovered, in the refrigerator overnight to dry out the skin.


    2. Set the grill up for indirect grilling, placing a large drip pan in the center, and preheat to medium-low.


    3. Season the body cavity with salt, pepper, and half the five-spice powder. Place the garlic, scallion, and ginger slices in the body cavity, then turn the duck over on its breast so the back side is up. Using the tip of a sharp, slender knife, make 1 small slit in the fatty part of the duck under each wing and 1 slit on the underside of each thigh. Prick the duck skin all over with a fork, being careful not to pierce the meat. Brush the duck all over the outside with sesame oil and season by rubbing the skin all over with the remaining five-spice powder and salt and pepper.


    4. When ready to cook place the duck, breast side up, on the hot grill grate over the drip pan. Cover the grill and cook the duck for 1 1/2 hours.


    5. Meanwhile, prepare the sauce. Combine the hoisin sauce, honey, soy sauce, rice wine, garlic, and ginger in a small, heavy saucepan and bring to a simmer over low heat. Simmer gently, uncovered, until well flavored and syrupy, about 5 minutes.


    6. After 1 1/2 hours, turn the bird on its end over a bowl to drain off any juices that accumulate in the cavity; discard the juices. Reprick the skin with a fork and make fresh slits under the wings and thighs to encourage draining. Continue cooking the duck until the skin is mahogany brown and crackling crisp and the meat is well done and tender, another 30 to 60 minutes. An instant-read meat thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 170°F. If using a charcoal grill, add 10 to 12 fresh coals per side after each hour of cooking.


    7. Transfer the duck to a platter. Present it to your guests, then, using a sharp knife, carve the skin and meat off the bones. (You may want to do this in the kitchen.) Spoon the sauce into small bowls or ramekins, one per guest. Arrange the duck meat and skin on one platter, the crêpes and scallion brushes on another. Have each guest brush a crêpe with sauce, using a scallion brush. Place a slice of duck skin and meat on the crêpe (and a scallion brush, if desired) and roll it into a cone for eating.


    Serves 4



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    # 2



    Original Recipe Yield 4 servings
    Ingredients
    1 (4 pound) whole duck, dressed
    1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground white pepper1/8 teaspoon ground cloves
    3 tablespoons soy sauce
    1 tablespoon honey
    1 orange, sliced in rounds
    1 tablespoon chopped fresh parsley, for garnish
    5 green onions

    1/2 cup plum jam
    1 1/2 teaspoons sugar1 1/2 teaspoons distilled white vinegar
    1/4 cup finely chopped chutney
    Directions
    1.Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
    2.Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
    3.Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
    4.Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
    5.Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.