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| Articles about Fillets |
| Fillets | | 2008-08-03 21:30:09 | | Yesterday morning for a few minutes, and this afternoon for an hour or so, I worked on adding a few fillets and sealing up some gaps between hull panels on the interior.
Some of the inner layer of hull bottom panels had a few gaps. The outer layer was sealed from the outside, but I wanted those areas sealed on the inside so that water in the bilge (as has been happening in the recent rains) won't seep down into the hull layup.
Got most of that done, at least in the worst areas to get water in the rain :-)
Time = 2 hours
| | By: Craft A Craft | | |
| | Fillets and Panels | | 2008-03-22 20:55:20 | | Got to actually get some work done today. Started off by adding fillets (epoxy and fiberglass tape joints) between what will be the bottom of the sheer clamps and the hull sides. This seemed to work very nicely. The fiberglass tape wetted out well and it was easy to do. I used the "ziploc bag" epoxy application method where you put the epoxy in the bag and clip a corner off and use it like a pastry/baker's decorating tube. Laid down a nice bead. Smooth out with a plastic spoon and away you go.
Dane was a big help cutting the fiberglass cloth tape for each section.
After we got tired of that, I moved to the box. Put one of the two bow panels in place... I'm all the way to the front on one side!
After dinner picked up a few odd supplies from Home Depot... some more adhesive, and some putty knives. I had a plastic putty knife that I have been using to spread and apply some of the epoxy... worked great until I forgot it and let it set up in the nearly empty cup of epoxy. Time to replac | | By: Craft A Craft | | |
| | Main Course Recipes : Norwegian salmon fillets with zucchini, pine nuts and spinach, "Lean and Lively" | | 2008-01-26 06:36:00 | | Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need an ovenproof sauté pan. (Cast iron works well). Spray the pan with butter spray. Spray the pink side of the salmon too. Sprinkle on the spice mixture to your taste. If you are using the Italian grin | | By: Cooking is Easy | | |
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| Fillets of cod with lime & ginger | | 2007-01-12 08:49:00 | | Serves 2INGREDIENTS:200 g cod fillets(salt, pepper)MARINADE:2-3 cm fresh ginger1 clove garlic½ dl Soy Saucejuice of ½ lime or lemon1 teaspoon honeyVEGETABLES:1 carrot1 small leek1 red onion200 g broccolioilsalt, pepperGrate ginger.Press garlic.Mix with soy sauce, lime juice (or lemon juice) and honey.Place fish fillets in a small bowl.Pour the marinade over and marinate for about 1 day in the refridgerator.Preheat the oven to 200 C.Wash and prepare the vegetables.Slice carrot and leek.Cut the onion into cloves.Cut the broccoli into smaller bouquets.Cook the vegetables in some salted water for a couple of minutes and cool.Take the fish fillets out of the marinade, place them in to an oiled ovenproof dish.Place the dish in the middle of the oven, bake for about 10 minutes and then season with some salt and pepper.Heat the oil in a wok, stir fry the vegetables some minutes and season with some salt and pepper.Serve with rice and perhaps sweet and sour sauce.This recipe isn´t a new one. | | By: My Recipes | | |
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