Posts by black1

  • WOW!!!!

    Those RIB boats are nice looking, perfect for the med and maybe parts of the Keys as well. The first one on the original post I have seen at Port Everglades crusing next to the cruise ship when we were leaving port, real long and mean looking thing, I think they can place a 50 caliber machine gun on the front of it, at least it looked like there was one with a guy manning it.

  • Mako large gear bag

    http://makospearguns.com/results.php?category=9



    Sorry Dan, did not know were to put this, feel free to move to appropriate location. I wanted to let you all know I ordered this Mako large gear bag because it looked real nice and was relatively cheap considering most gear bags. I got it today and man is it real nice, great construction and very durable with nice zippers and carrying straps. The bag has 2 long zip pockets on each side to hold your fins or 2 sets of them easily, the ends have 2 large wide pockets for storing mask's, gloves, booties, sunblock, tools or anything you need and the main compartment is real nice and big for full body wetsuit, rashguards, extra dry clothes, towels, sandals or any other gear you may need to bring on a boat. I also love that it has on both sides a real cool spearo graphic along it. All in all it is a great looking and great constructed bag I recommend for someone who is looking for one.

  • Hog snapper with Orange butter sauce

    This is an easy dish and also easy cleanup which the women like. I use whole hog snapper with this, especially when they are of a smaller size. I first scale the hogs and then gut them and also clip with scissors the top and side fins off so it doesn't puncture the foil, you will understand in a moment why.


    Ingrediants:


    small whole scaled and gutted hog snappers (cut vertical slits in the fish down to the bones, important)
    1/2 cup of orange juice (i like it with pulp)
    butter
    salt (pepper if desired but I dont like it with this dish)
    cinnamin (teaspoon or more if desired)
    brown sugar (1 large tablespoon size)
    Orange or Red peppers (sliced)
    Onion sliced thin
    Garlic sliced thin
    shallots sliced thin (I use a small one for 2 fish)
    few sprigs of thyme


    Aluminum Foil sheets....simply buy some foil and pull and tear off 2 sheets the same size and a few inches longer than the fish, around 4 to 5 inches.


    combine the Orange juice, cinnamin, brown sugar in a bowl or a cup and set aside.


    place 1 piece of foil down and place a few slices of onion, Red or Orange pepper slices, shallot slices and a few thin slices of butter.


    salt fish


    Place garlic slices and thyme sprigs and some pinches of butter inside the vertical slits in the fish on both sides and then place the fish on top of the ingrediants already on the 1st piece of foil.


    place rest of ingrediants (onion, peppers, shallots) and butter on top of fish and then pour the wet ingrediants (orange juice, cinnamin, brown sugar) over the entire fish, it is best to make just enough juice so it covers the fish but won't run off the fish and outside the foil.


    place 2nd piece of foil on top of fish and then nice and tightly roll and pinch the foil around the entire fish making sure you get a really good seal so no liquid gets out and so that no heat can escape from the package.


    place on sheet pan and in the oven for 20 minutes on 350, the foil should puff up and look like a balloon which means you sealed it nicely, the fish is now steaming nicely in the foil and when it's done simply pull it out, place on a plate and slice the top of the foil and peal back, bamo you have a really good tasting Hog snapper with Orange butter sauce, when done simply throw away the foil package.


    Enjoy

  • Finished Intermediate Performance Freediving course

    "3)Static. You really have to hyperventilate a lot to get a good time since you build up so much CO2."


    No not really, 5 purge breaths followed by 2 to 4 relaxed breathing is not hyperventilating, you have simply done a gas exchange and then returned to a normal breathing pattern before holding. If someone is doing 10 real fast inhales and exhales with pronounced exhales then that is hyperventilating and yes you can get some long times but very dangerous for any real diving of course. I believe it is more in the concentration or meditation of the holder.

  • Finished Intermediate Performance Freediving course

    "But don't expect hitting 100ft in the class and then going out there and expecting to spear in 100ft or even 80ft."


    Absolutely not!!...what it does teach you as far as breath up, finning, streamlining, negative pressure dive warmups and most importantly SAFETY is priceless, even if you are a really good spearo and have been diving for a long time I believe this course will make you a better more safer diver afterwards because of the tools they teach you. Whether or not you will land more fish at depths or hold your breath for longer in currents or swim down perfectly straight each time is questionable, but, again those techniques will be in your mind always ready to be put to use if you wish.



    Bottom line is the course is worth it, great people and fun times.