Join Date: Dec 2011
Location: Guanaja, Bay Islands, Honduras
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Re: longer than stuff lasts in a frige
The last time I was in the Marquesses was about 15 years ago. At that time there was a deepwater cut from the northwest side that led into a relatively large, deep pocket in Mooney Harbor. The water at high tide in the cut was about 5 to 7 feet deep and the pocket was 20 feet deep. There were loads of monster cuda in the pocket, and a fair number of lobster. Is the cut still there, or has it filled in? I was thinking seriously about anchoring up there on the way to the Dry Tortugas--just as a stop-over point.
Yes the cut is still there. As for the sprouts. I put lentils in a pot I would normally use to boil pasta in, cover with water, and 12 hours later they have soaked up the water and have cracked. At this point you can eat them raw. a day later they have a nice stem and a day after that a leaf. I guess I do about a pound at a time and have three batches going at a time. If you run the sprouts through a hand crank food grinder it is basicly burger material, Throw it in the pan. The wheat takes more rinse , but the water you drain off is called rejuvilac and is super good for you, The wheat takes a day or 2. I do all the sprouts in cook pots. I do this to have fresh produce after I've used up the groceries From the store and or they have rotted. The thing I miss most when I'm out there is lettuce and cucmber's> I discoverd the lentil sprouts in the pot by accident. I had soaked some to cook and did'nt get back to them for a day. When I'm out there I spend a lot of time spearfishing and looking for lobster. (In Mexico conch) I once made a lobster ruben on sprouted wheat bread with, home made saurekraut And fresh made red pepper aoli. (I used roasted red pepper preserved in olive oil and mayonaise made from eggs that had been dipped in wax.) Awesome sandwich!
" Some are boat wise and some are other wise"
Last edited by Capt.aaron; 06-09-2012 at 11:56 AM.