Dewinterizing - help!
 

JohnH wrote:

On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:


JohnH wrote:
snip


Believe it or not, you can use either, although I prefer fresh. Another
one of my favorites that people can't believe until they try it, is
smoked corned beef! If you have a desire, I'll let you know the recipe.

I usually simmer corned beef, although I like it roasted also. Never tried
it smoked. Lay it on me!
--
'Til next time,

John H

You must simmer it first, or it'll be too salty. Save the broth for the
cabbage, though! Okay, soak it for an hour in water, drain, refill.
simmer it in water with a couple of bay leaves for two hours, let it
cool, rinse it off. If you have a favorite bbq rub, mix some ground
coriander seed with it, and don't be shy about it. If not, a simple rub
of brown sugar, some lemon pepper, salt, onion power, garlic powder,
paprika, chili powder, and a good dose of ground corianer seed. Rub the
corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
smoke. Leave it about 4 hours, three if it's falling apart. During this
time wet the meat with apple juice. I use a spray bottle. I will
guarantee some fine eating when it comes off. Almost fork tender,
juicy, and tastes a lot like pastrami.


Sounds good. Next time Safeway has the stuff on sale I'll load up.

Thanks!
--
'Til next time,

John H


mmmmm boiled dinner...corned beef & cabbage
Haven't had that in a long time...time to start pressuring the wife.


I absolutely love it, especially with a little horseradish sauce for the
corned beef. However, my bowels seem to have a rough time with cabbage
lately. It's best if I eat it a day before I'll be out on the water -
alone!
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************

John,

How do you make your horseradish sauce? I've got a simple recipe with
two ingredients.

Dan

Dewinterizing - help!
 

On Fri, 21 Apr 2006 23:36:07 GMT, Dan Krueger
wrote:

JohnH wrote:

On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:


JohnH wrote:
snip


Believe it or not, you can use either, although I prefer fresh. Another
one of my favorites that people can't believe until they try it, is
smoked corned beef! If you have a desire, I'll let you know the recipe.

I usually simmer corned beef, although I like it roasted also. Never tried
it smoked. Lay it on me!
--
'Til next time,

John H

You must simmer it first, or it'll be too salty. Save the broth for the
cabbage, though! Okay, soak it for an hour in water, drain, refill.
simmer it in water with a couple of bay leaves for two hours, let it
cool, rinse it off. If you have a favorite bbq rub, mix some ground
coriander seed with it, and don't be shy about it. If not, a simple rub
of brown sugar, some lemon pepper, salt, onion power, garlic powder,
paprika, chili powder, and a good dose of ground corianer seed. Rub the
corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
smoke. Leave it about 4 hours, three if it's falling apart. During this
time wet the meat with apple juice. I use a spray bottle. I will
guarantee some fine eating when it comes off. Almost fork tender,
juicy, and tastes a lot like pastrami.


Sounds good. Next time Safeway has the stuff on sale I'll load up.

Thanks!
--
'Til next time,

John H


mmmmm boiled dinner...corned beef & cabbage
Haven't had that in a long time...time to start pressuring the wife.


I absolutely love it, especially with a little horseradish sauce for the
corned beef. However, my bowels seem to have a rough time with cabbage
lately. It's best if I eat it a day before I'll be out on the water -
alone!
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************

John,

How do you make your horseradish sauce? I've got a simple recipe with
two ingredients.

Dan

I'll show you mine, if you show me yours!

2 cups fresh sour cream (Check the expiration date on the lid).
3 Tablespoons of freshly grated, washed horse-radish roots from your garden
or a jar of prepared, white grated horse-radish from your local store.
1 teaspoon white granulated sugar
1/2 teaspoon plain or iodized salt
Mix all the ingredients together in medium stainless steel mixing bowl.
Cover and chill for 1 hour. This will allow the flavors to mingle together.
Serve the horse-radish sauce at room temperature with your meal. Enjoy this
very tasty sauce...!

It only gets better with more horseradish!
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************

Dewinterizing - help!
 

JohnH wrote:
On Fri, 21 Apr 2006 23:36:07 GMT, Dan Krueger
wrote:

JohnH wrote:

On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:


JohnH wrote:
snip


Believe it or not, you can use either, although I prefer fresh. Another
one of my favorites that people can't believe until they try it, is
smoked corned beef! If you have a desire, I'll let you know the recipe.

I usually simmer corned beef, although I like it roasted also. Never tried
it smoked. Lay it on me!
--
'Til next time,

John H

You must simmer it first, or it'll be too salty. Save the broth for the
cabbage, though! Okay, soak it for an hour in water, drain, refill.
simmer it in water with a couple of bay leaves for two hours, let it
cool, rinse it off. If you have a favorite bbq rub, mix some ground
coriander seed with it, and don't be shy about it. If not, a simple rub
of brown sugar, some lemon pepper, salt, onion power, garlic powder,
paprika, chili powder, and a good dose of ground corianer seed. Rub the
corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
smoke. Leave it about 4 hours, three if it's falling apart. During this
time wet the meat with apple juice. I use a spray bottle. I will
guarantee some fine eating when it comes off. Almost fork tender,
juicy, and tastes a lot like pastrami.


Sounds good. Next time Safeway has the stuff on sale I'll load up.

Thanks!
--
'Til next time,

John H


mmmmm boiled dinner...corned beef & cabbage
Haven't had that in a long time...time to start pressuring the wife.


I absolutely love it, especially with a little horseradish sauce for the
corned beef. However, my bowels seem to have a rough time with cabbage
lately. It's best if I eat it a day before I'll be out on the water -
alone!
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************

John,

How do you make your horseradish sauce? I've got a simple recipe with
two ingredients.

Dan

I'll show you mine, if you show me yours!

2 cups fresh sour cream (Check the expiration date on the lid).
3 Tablespoons of freshly grated, washed horse-radish roots from your garden
or a jar of prepared, white grated horse-radish from your local store.
1 teaspoon white granulated sugar
1/2 teaspoon plain or iodized salt
Mix all the ingredients together in medium stainless steel mixing bowl.
Cover and chill for 1 hour. This will allow the flavors to mingle together.
Serve the horse-radish sauce at room temperature with your meal. Enjoy this
very tasty sauce...!

It only gets better with more horseradish!
--
'Til next time,

John H

Mmmm!! I've got some horseradish growing in my backyard, I'm gonna dig
up a root and make some today! Thanks.

Dewinterizing - help!
 

Mmmm!! I've got some horseradish growing in my backyard, I'm gonna dig
up a root and make some today! Thanks.


Tell us asslicker- what's growing in the basement this time of year?

Dewinterizing - help!
 

On Mon, 24 Apr 2006 03:49:03 GMT, "Jono" wrote:

Mmmm!! I've got some horseradish growing in my backyard, I'm gonna dig
up a root and make some today! Thanks.


Tell us asslicker- what's growing in the basement this time of year?


Most of us have stopped the childish crap, Jono. Perhaps you've not
noticed.
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************

Dewinterizing - help!
 

Jono wrote:
Mmmm!! I've got some horseradish growing in my backyard, I'm gonna dig
up a root and make some today! Thanks.


Tell us asslicker- what's growing in the basement this time of year?

What a childish simpleton you must be. Get away from mommy's computer
before you get in trouble.

Dewinterizing - help!
 

Don't for get the lower unit lub and if it is Merc. outdrive
should be pulled and the u/joints be lubed and aligment be
checked
"RCE" wrote in message
...

"Dan J.S." wrote in message
...

"RCE" wrote in message
...

" JimH" jimh_osudad@yahooDOT comREMOVETHIS wrote in
message
...

"Dan J.S." wrote in message
...

"JohnH" wrote in message
...
My marina has a new 'special' this year. Three years
ago, they had a
'spring tune up' special. They installed new plugs,
rotor, cap, timed
the
engine, adjusted carb, checked belts, etc. for $195. I
felt it was
worth
it, especially given the 'guarantee' for 90 days.

This year the 'Dewinterization' special consists of no
more than
checking
flluids, all the lights and switches and accessories,
and engine
running,
for $120. Note that there is no 'fixing' of anything
involved. The
result
of the special will be a list of items checked and
faults, if any,
found.
Then arrangements must be made to get the faults
corrected.

What I'm wondering is: can I just hook up the muffs
and start the
engine to
run the anti-freeze out of it? I'm planning to go up
tomorrow and see
if
the damn thing will run. The batteries are charged,
must be installed.
Other than that, and checking to see that everything
works, what
'special'
things must be done to 'dewinterize'?

Thanks!
--
'Til next time,

John H

my marina has mandated this service to be mandatory..
its $90 - kinda
sucks, but you cant do anything since there are wating
lists to get in
anywhere else..



That sure does suck. Even a blindfolded monkey can do
those simple
things.


Pay the 90 bucks and support your marina.

Running a full service marina has to be tough. In order
to respond to
patrons' boat problems during the season in a timely
manner the marina
owner has to adequately staff with qualified service
people. When things
are slow, that overhead continues. Personally, I think
it's a good idea
to utilize their services from time to time even if you
could do it
yourself, because someday you may need their services for
something that
you can't.

RCE


I dont mind supporting them, but something doesn't add up.
I called today
asking about why this is mandated. They said its some
regulation. What
about the boats that launch in ramps daily? Makes no
sense. Gonna check it
out. I am not complaining about the $90 as much as the
fact that it will
now take an extra 2 weeks to get the in water - my last
name starts with S
and they are doing these checkups by alphabetical order
with 5
mechanics... They have like 300 boats.


See? If they could afford to hire 10 mechanics, you would
only have to wait
a week! :-)

RCE




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