Thanks Lunker. They are starting to slow fermentation a little now and the Costco apple juice is starting to clear up. I think the apple ciders should be ready for secondary fermentation on Wednesday. I need to find some bottles for bottling soon. Or maybe a small keg which is a lot easier to sanitize. When the temps lower a little more I will start to make some French salami too. That's always a hit as well as the duck prosciutto. 
Posts by Hookinfish
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looks good. Now you need to get some fresh red on it .
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Well I took my Dental Admissions test this last Wednesday and scored fairly well. In order to celebrate I decided I was going to make some Chicha de Manzana a Chilean favorite that I couldn't find on my last trip.
Apparently Chile has sent all there apples to the US because of an apple shortage in the US. A friend that works in major produce tells me at least.
Anyway I started with 2 gallon jugs of organic fresh pressed and pasteurized cider from Sonoma county. I pitched 1/3 packet of some S-04 ale yeast and put the air locks on. I figured this would not be enough so I went out and got two more gallon jugs but I have one filled up with 5 cups honey, enough water to go to the top and some yeastex nutrients with some wine yeast this is the beginning of some hopefully tasty mead. The other jug I used a COSTCO apple juice not from concentrate with out preservatives and put the last third of the ale yeast and some yestex nutrients. Well they are all bubbling away and have me very thirsty. The Chicha should be ready for Thanksgiving and the mead maybe for New Years.
Anyone else make there own brew?
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Salute et Bienvenue. Vous pouver ecrire on Francais et en Englais ici si vous vouler. En aime les foto alhors ne cios pas timide.
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Welcome
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Good job on the bug. Thats crazy hearing that racket and not knowing what is going on. Glad to hear DFG is doing there job too but talk about some interesting measures to do so.
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Nice to have a place to learn so much and to share. Thanks for hosting us here.
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Same thing happened to me diving off the coast here in LA. I use a 50/50 solution of white vinegar and isopropyl alcohol. I fill each ear up with the solution using a dropper after a dive and so far I have been fine. I smell like vinegar for a little while but its better then an ear infection.
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Did you have a dive flag up?
Looks like the other yak has a dive flag up at 1:18.
That was a close one. Maybe send the video to the local harbor masters? How do you go about getting a hold of these jerks?
That is a good reason to want to free shaft right there. You would just need a little pirate flag when the shaft hits there boat.
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Sad news. RIP.
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Looks like it could have been a great day with these last two pictures and the other of you with the mackeral I think they are. Hopefully the kayak wasn't damaged and the equipment aside from the floatline was recuperated.
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I hope you guys catch this guy. Fortunately no one was hurt or worse killed. Aside from the awe full experience did you guys land any nice fish?
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I was working today. It would have been cool to participate. Congrats on a phenomenal catch to the winner.
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Bienvenido.
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Some Indian friends I work with here made a soup from the black grouper I shot last week. Reeeeeaaaaaaalllllllly good. I love Indian food. English is not the authors mother tongue but you can get the gist of the recipe here.
To make curry we need one fresh coconut grated ,
3 red dry chilli ,
4 green chilli or how u like spicy u can add that much chillis ,
then one onion cut into pieces ,
then 2 table spoon fennel seeds ,
one table spoon turmeric powder
.put all ingredient and fry it for 7 to 8 min in medium fire .then grind all these ingredient till its fine.To cook curry we need
1/4 onion pieces
Curry leaves like 10 .salt to taste
Oil , tomato one or two and tamarin .
Method : pour oil in to a pot then put curry leaves then add onions fry for 2 min then put tomato then fry it then pour the curry which u grind it , let the curry boil when it's boiling put tamarin .tamarin it depend upon u how much sour u need .then after 1min add fish then cook it .then check the salt , sour .You have any pictures? What about same day fedex options to California? It sounds amazing. I took a cabezon to a Japanese restaurant the other day and they prepared it for me. It came out awesome deep fried with a ponzu sauce,
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cool video!
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That's an awesome video. You guy had a great time by the looks of it.
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Welcome.
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Anyone interested in a shore dive tonight? I need some lobster for tomorrow.
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very cool!
