By Peter Nielsen
What you must learn about anchoring--fast and simple!
Anchoring is an important ability for any boater--power or sail--whether you're making plans a picnic lunch in a secluded cove or an in a single day stopover at in a far off anchorage.
This 16-panel, foldout consultant provide you with speedy, easy-to-follow directions for secure and effective anchoring. Anchoring is in complete colour and is outlined on hinged, seriously laminated, water resistant pages, so this hard source will carry its personal even if you're in tough weather.
Read or Download Anchoring: A Captain's Quick Guide PDF
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Extra resources for Anchoring: A Captain's Quick Guide
Gently fry the chorizo to release some of its fat (if it’s lean, it’s not great chorizo, but you can make up for it partly by adding more olive oil). Add the leek, bay leaves and garlic and cook for about 10 minutes, or until the leek is translucent and very soft. Add the tomato and stir until it starts to soften and break apart. Crank up the heat, toss in the beer and parsley and boil for 1 minute. Throw in the clams and put the lid on, allowing them to steam and boil, shaking the pan vigorously every now and then.
Poor them, indeed! 1 egg 125 ml (4 fl oz/½ cup) buttermilk 1½ teaspoons salt 1½ teaspoons freshly ground black pepper 75 g (2¾ oz/½ cup) plain flour 145 g (5¼ oz/¾ cup) fine polenta 2 teaspoons cayenne pepper 24 freshly shucked oysters, drained vegetable oil, for frying � iceberg lettuce 4 long, crusty white-bread rolls 80 g (2¾ oz) butter, softened 120 g (4¼ oz/½ cup) mayonnaise 1 teaspoon hot chilli sauce Preheat the oven to 180°C (350°F). In a medium bowl, whisk together the egg, buttermilk and half the salt and pepper.
Less cooking is better than more – you are really just warming the oysters through, rather than cooking them. Keep watching them – as soon as the oysters seem to shrink away from the edge of the shell, remove from the heat and serve immediately. OYSTER PO’ BOY Makes 4 It’s short for ‘poor boy’ and refers to hard times in Louisiana, when blue-collar workers ate crusty white-bread rolls stuffed with fried shrimp and oysters. Poor them, indeed! 1 egg 125 ml (4 fl oz/½ cup) buttermilk 1½ teaspoons salt 1½ teaspoons freshly ground black pepper 75 g (2¾ oz/½ cup) plain flour 145 g (5¼ oz/¾ cup) fine polenta 2 teaspoons cayenne pepper 24 freshly shucked oysters, drained vegetable oil, for frying � iceberg lettuce 4 long, crusty white-bread rolls 80 g (2¾ oz) butter, softened 120 g (4¼ oz/½ cup) mayonnaise 1 teaspoon hot chilli sauce Preheat the oven to 180°C (350°F).
Anchoring: A Captain's Quick Guide by Peter Nielsen