What You Have Learned After Becoming a Liveaboard - Page 4 - SailNet Community
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post #31 of 76 Old 11-10-2009
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1. Do not park the boat close to shore to get the dogs to the beach
2. Do not back up with the dingy tied behind
3. DO NOT put two stoke oil in a diesel engine!!!!!!!!!!!!!!!
4. Small boats are better because you might be able to afford the problems that will occur
5. If a boat has wood decks walk away
6. trying to knock a fish out with stove fuel is stupid
7. Surveyers dont know everything
8. Hiding booze on the boat is a good idea
9. Travel with someone who is as passionate as you are
10. Charts and GPS are not exact
11. People in motor boats are dangerous dont argue with them just anchor somewhere else
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post #32 of 76 Old 11-10-2009
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Stuff? There is a great freedom in non-ownership!
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post #33 of 76 Old 11-10-2009
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We have a 28 footer. Himself is mostly full time liveaboard. I come and go from the house. In five months we have worked out a few things here. As far as the butter issue goes we have a butter bell. You put water in the bottom of the base and turn the bell into the base so that the water is displaced up over the rim of the bell. The water keeps the butter sealed from outside molds and keeps it cooler than the ambient air. We stow it, along with the cheese and produce in an icebox, with no ice, that stays relatively cool. The butter keeps well for a week or more so long as you NEVER contaminate it.
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post #34 of 76 Old 11-10-2009
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It's easy to make ghee, too. Just simmer regular butter until the water portion boils off. If you cook it too long, the milk solids will start to brown which can be a lovely flavor on fish, especially with capers. Ghee can keep for months, I believe. I've never had it go bad, in any case. Personally, I like the taste even better than regular butter. Of course, cooking down hot grease in the galley should only be done when there is no risk of spilling it! (Keep a watch out for power boaters and the like.)
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post #35 of 76 Old 11-10-2009
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Ghee by any other name...

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It's easy to make ghee, too.
Some may know this better as ' Drawn Butter " which is particularly good on lobster and crab.... Yum...

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post #36 of 76 Old 11-11-2009
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Actually, to make Ghee, you need to filter the milk solids from it as well...

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It's easy to make ghee, too. Just simmer regular butter until the water portion boils off. If you cook it too long, the milk solids will start to brown which can be a lovely flavor on fish, especially with capers. Ghee can keep for months, I believe. I've never had it go bad, in any case. Personally, I like the taste even better than regular butter. Of course, cooking down hot grease in the galley should only be done when there is no risk of spilling it! (Keep a watch out for power boaters and the like.)

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—Cpt. Mal Reynolds, Serenity (edited)

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post #37 of 76 Old 11-11-2009
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Actually, to make Ghee, you need to filter the milk solids from it as well...
How right you are. Oops!
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post #38 of 76 Old 11-11-2009
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It is called clarified butter for a reason...leaving the milk solids in it means you skipped the clarifying step.

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You know what the first rule of sailing is? ...Love. You can learn all the math in the 'verse, but you take
a boat to the sea you don't love, she'll shake you off just as sure as the turning of the worlds. Love keeps
her going when she oughta fall down, tells you she's hurting 'fore she keens. Makes her a home.

—Cpt. Mal Reynolds, Serenity (edited)

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post #39 of 76 Old 11-11-2009
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I think my brain was too focused on skate with browned butter and capers at that point. Yum! (So easily distracted...)
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post #40 of 76 Old 11-11-2009
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I have been living aboard since 92 off, and on. Mostly on, and what I have learned is that I wish I had done it decades sooner.All the little inconveniences are just little inconveniences, and the big pluses are big pluses.......i2f

20 MPH ain't fast unless, you do it in a 1000sq 3/2 house on 10foot waves
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BORROWED, No single one of us is as smart as all of us!
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