Troy - There's a whole heap of knowledgeable folks out there that know a TON more than I do about sailing & fishing. You, however, have a way of communicating things in a way that makes learning really, genuinely interesting. You're a natural teacher. There... that's all the compliments you're getting from me for today. -B
@@FreeRangeLiving “That’s my plan Troy!” Both of yous guys are pleasant mentors to listen too and watch closely. Lil nuggets of observable truth kinda feather away from the central activity to add cerebral garnish to the entire palette y’all present. Awesome crackling with humble joy of the natural kind. Thanks for staying there in your places. Makes our places happier, lighter and somehow stress relieving.
Just the best show on youtube, makes me sad that im stuck at home not allowed to leave! Troy, you the man when it comes to keeping me interested in sailing and maintenance! And thank you for mot adding a revolting soundtrack with sickly sounds unlike many other youtube channels! Pascal, you are so chilled and happy and the best representation of the female sex being not adraid to get your hands dirty! Love your show guys!
Pascale cooks like I do - measure by eye and clean out the fridge with a "pot-luck" every so often :-) Your passage was very reminiscent of one of ours (not on video yet though) and we decided that rather than beating hard like that that we would try just sitting things out in future (it was brutal). I totally agree with you on large ships. It is far, far better to take avoiding action than to go to the bottom of the sea screaming "... but I was the stand-on vessel. I'm in the right!"
One of our commenters put it beautifully. You can be right- dead right. The beauty of a 40 litre fridge is the pot luck dinners have a limit to the 'themes' they cover:)
So glad to have found you guys! With all of my old favorite sailing channels becoming so commercialized it's nice to find content that still feels authentic and informative.
“Might is right” ... summing up mariners’ rules of the road right there. Or as my navigation instructor at Dartmouth put it: “you can be right, dead right”. Go, awesome friends. 👍
Hello! For the past two days, I have been trouble by a choice of words I used in a suggestion to offer your videos to Disney. I think, I have seen about seven of your videos, and am bouncing around various years of production. This video, clearly demonstrated to me what very nice and real down to earth people you are. So please allow to me to express an apology. And thank you both again. Richard
Thank you Troy and Pascale. Reeling in that tuna must have been a real struggle. Pascale, Im still looking for your twin, but I am now convinced that you are one of a kind. Amazingly beautiful and so much more.
Thank you so much for your comment on sugar.This is going to be long, it is a subject I hold dear and till recently was barely accepted . I am lucky to have been raised in a fairly well off family where amazing gourmet food was made entirely from scratch directly from a hobby farm with veggy garden,orchard, farm animals and creamery. Eating was our hobby ,the whole family pigged out on heavy Eduardian food , cream rich sauces and gravies, eggs galore souffles and pastries, lots of vegetable too but once again in heavy sauces. We ate fresh food and very little sugar,and mind you none of us had any extra fat on , four generation of skinny people, my athletic sisters never new the word "diet "and where the envies of their teenage friends and my ancestors all die in their 90's. Later once on my own I realized how special our diet had been and how North Americans stuff themselves with empty food rancid fats and toxic sugar (and nowdays high fructose syrup ). And after a lifetime of paying close attention I am convinced that rancidity and mainly sugar are the cause of most obesity, degenerative diseases, and premature death.
Love the video... for non-sailors you might want to do a bit on "heaving to" at some point. You both have great teaching styles and I'm constantly amazed by how much you both know about disparate topics. Loved the detail on the tuna. Fair winds!
I have a mealtime acronym for you. COTR, pronounced Co-ter. - Clean Out The Refrigerator. On Covid19 lockdown, and your videos are helping my sanity. Be well, stay well.
Hi I commercially fished tuna (hand lines) off the Washington cost (USA) in my youth. I knew there body temperature was warmer then the water but not why. I found that bit of info fascinating. Like scones but mine always dry out in the oven. I'm going to try steeming them next time, sounds good. The info is one of the reasons I like your channel. Good work. Dan
The Japanese have taken tuna fishing to an absolute science. They know the optimal temp to find Tune at any given time off year and pretty much any location on the globe- it all varies.
Intense watching the weather through the window. Tough little yacht. Glad to see the cooking segment. Condiments and ingredients for days. My favorite videos yall produce are these, a balance of hard sailing, navigation, course track, cooking, generally how things work on the yacht. From Northwest Florida, Amelia Island, sitting on my motor boat at Egans Creek Marina. Good sailing.
Yum! Great episode. The two things my wife and I love both: sailing and foood!! We call it “rule of tonnage” in the states. Sailing vessels have the right away as well but if it can crush you easily, get out of the way! In Lake Michigan we have big ore shipping vessels and a couple ferries that we all always watching for.
Love you guys. ,,,,,,=/),,,,,fair winds, could watch Pascal cook all day everyday. You’re a lucky man Troy. Love the education you two provide and what a great example of living you present. Thanks for sharing your lives and knowledge with us all.
I have another ginger tip for you guys. When you need a little fresh ginger and don't want to chop it stretch a piece of plastic wrap over the small holes on a grater and scrub the ginger over it very quickly. You will be surprised that the plastic doesn't break and the soft meat of the ginger will be left on the plastic and the fibrous part will be in your fingers. You guys are great I can't wait to see each video and now that I'm a little long in the years all I can do is watch you and dream. Thank you for the dreams. TommyBoy
It's pretty amazing how your boat handles those conditions. Not to mention how the two of you handle it. I mean after all people pay good money for roller coaster rides all over the world haha.
25:10 onwards, outstanding practicality and sense. The yachties that think they have right of way under sail need to listen to this. A merchant vessel weighing 5k < 300K tonnes is moving quickly (time from seeing on the horizon to you can be minutes), also unable to manoeuvre quickly, or even stop and is most probably constrained by draught in coastal waters. Your clarity is refreshing, thank you. Loved the rest of the vlog to and enjoy the tuna burgers, where's my invite for dinner !! :)
You can attract Garfish and to do so I use a berley comprised of a mixture consisting of 50/50 bran and pollard which is usually available from fodder stores with sufficient sea water to keep it self-adhesive enough to toss in small blobs. A few drops of Tuna oil will usually turbocharge the mix and also attract baitfish like Tommy Rough and Salmon Trout plus an additional advantage to adding the oil is that it is much easier to see where your berley trail is going and therefore where to cast your bait. You can simply toss small lumps of it about in a way that will work along with tide or current and you can also suspend it over the side in a berley pot made from a perforated container or plug. Otherwise you can put small quantities in a purpose made 'berley float' attached to your line at the start of a long trace fitted with two or three long shank hooks and a small amount of split shot near the last one to keep the long trace from tangling, I prefer to simply drift the bait or use a pencil float. I have found from long experience that if there are any Garfish within cooee of the stuff they will come belting along the trail it makes in the water like pointy Piranha so they obviously find it particularly appealing. I have a fishing mate who is originally from NSW and he had never heard of berley before moving to South Australia but having seen it work time and time again he is now a staunch advocate. I don't know about elsewhere but in South Australia we use purpose bred maggots as bait for Gar and in bait shops here they are kept refrigerated to suppress their development and are usually referred to as 'gents'. Having seen the size and quantity of sea lice sticking to your wet suits when you clean Marool's hull I suspect that they too would make excellent garfish bait.
Just to hear that you cook with SUET and LARD brought a tear to my eye. I render my own lard once a year for the taste and nuanced flavors are definitely worth a few hardened arteries.
Ahoy That was great 🤙 made my day, true essence of sustainable cruising with new ,interesting and useful content each episode,much appreciated 👏 Big Cheers from us on SV Breezy 🌬⛵️🌏
Do you two have a destination in particular or are you letting the weather or coming season determine when and when you are headed? Haven’t seen two more well rounded and for that matter , humble, sailers on the web, your knowledge and experience seems faultless and your ability to share it, second to none. You make what is not an easy way of life look easy and so second nature for yourselves.
@@FreeRangeLiving Tassie has an alluring historical draw, imho, but can /will you summarize the fine details of Tassies’ living environmental energy. I just wonder about the collection of words and phrases y’all would use to sum up that perfect picture for us. Just saying, ‘Please tell us more’
Troy, after watching a fair number of other sailing videos, I find that having a 1st mate like Pascale ranks you in the top 2! The other 1st mate that was Megan, from the old "Sailing Doodles". Both ladies are #-1's as to upgrading their captain's! You are a happy.very lucky man! God bless and keep both of you safe and happy.
Troy and Pascale. You guys are over-the-top with great, down-to-earth information and tips for us sailors. Totally loved this vlog and happy you are back on the ocean. 😊👍👌👊⛵️⚓️🚣
Bread crumb alternative - crush up some cheerios or corn flakes if you have em. You might also try partially grinding up some almonds with your flour mill but that'll just add texture and won't absorb much. Go to combo for cooked/canned tuna - salt, black pepper, sesame oil, chopped garlic/onion, dill and mayo. Serve chopped veg (tomato, avocado, cucumber, spinach) on those rare occasions you have some or if you have a hunk of parmesan/feta, bake some bread and make a tuna melt. Just shooting out ideas.
Scones pan fried in a little oil come out real nice. Grill the tops afterward if you want more crispy - turning them over doesn't work well. Main trick is to get the water content right - very soft, almost like a thick batter - makes them fry up real crispy on the outside and super insane soft on the inside - sweet or savoury.. Thanks for the tutorial on the tuna mince conversion to "other meat" - I'd love to hear more about that! Always lovely to hear from you guys!
always love your vids guys, quick tip, peel heaps of ginger and store it in a plastic/ glass jar filled with dry sherry, lasts for years, and always tastes fresh ;)
Mornin' down there. Your videos are a great mix of practicality and entertainment along with a nice dose of education about cruising on a sailboat and the Australian coast. Have you considered doing a cookbook combining recipes, tips like those in today's episode for preparing the ingredients, and pictures of some of the places you visit along with a few of your best sunset/sunrise shots? Marketed on Amazon's Kindle and Createspace it could prove quite popular a provide an extra source of funds for your great adventure. Best of luck to Maru and crew!
We are pretty busy but Pascale is scratching together a cooking guide to help cruisers out. We will be putting together a website to offer more info to our fans soon.
You can attract garfish by using what is called 'berley' in some regions (mine included). Berley consists of Bran and Pollard you can buy at fodder stores or similar outlets mixed in equal quantities along with sufficient sea water to make a slightly sloppy paste then cast it about your location in small quantities. This seems to do an excellent job of attracting garfish if any are within cooee of you and if you add a bit of tuna oil it will also attract species known as 'Salmon trout' and 'Tommy Ruff' in Southern waters. Both are vigorous fighters and excellent fun on light tackle using small lures. In the South we generally use blowfly maggots we call 'gents' on long shanked hooks as bait for gar and I imagine the little pellets of dough the local recommended probably simulate the same food that gents do, possibly sea-lice?
Pascale, that wasn't a Michael Franks song you were singing, was it? I thought I was the only fan on the planet :-). Another incredible episode, even a lucky fish! Also worth pointing out that the shipping guys aren't always being negligent or bloody minded by not altering course, they're frequently constrained by draught in those shallower waters, and can't alter for fear of going aground or hitting a reef.
You two are living the dream on the high seas,eating great homemade food it’s pissinit down in uk but going for pint ,then fish an chips lots of salt and vinegar someone’s got to rough it
Pascal is very obviously a very young twenty one... great video again you two, perfect production values, editing and music/sound, framing, etc, a pleasure to watch and share with you both. I loved the information you impart and in this episode the wonderful weather... I'm a really bad sailor, I get seasick standing in a puddle... so even though I could never emulate you I do love living vicariously through you both... so fair winds a following sea and quite anchorage.
Loved this episode despite going from drooling like a bloodhound one minute to hanging on to the kitchen sink the next. No wonder I was getting strange looks from the family! Thanks for Tuna burger recipe, Pascale. We do lots of fresh burger making and I have often wondered how ‘beef of the sea’ might go. Travel safe gang! P.s. Troy, there are better ways to clean the keel than on the muddy bottom :)
You two are so very informative and interesting! Thanks for sharing. Have fun and smile a lot as you make / share the best memories of your / our lives :-) o---)
Excellent passage, great sailing and grub. Looked rather 'Statue of Libertyish' there Troy with the wind generator above your head, either that or Beanie Boy propeller head. Enjoy the weather break.
I really love your vids. I especially like the intelligent conversation and not bla bla bla. Thank you for that. I do have a question tho. Not being a sailor and some would say crazy for building my own yacht, I am truly having a great time but I was wondering how many sailors out there choose not to wear clothing when not on camera? I’m thinking I’d like not to wear anything when possible. May be a great reality show “ naked and sailing” hahha. Again thanks you two for the sharing!!! Peace out!!
I reckon nudity is pretty widespread. We do tend to wear pants when sitting inside though because the seats are fabric covered and pants are easier to wash!
Great recipe for tuna. I also use oats in my beef burgers .LOL My mouth is salivating just listening to the frying sputtering. MMMmmm.... Good ! You guy's rock ! Cheers !
I always enjoy your videos, The trick on bleeding tuna was great and also thanks for sharing the Tuna recipe i have tuna in my freezer that i need to do something with and i will try that this weekend.
What makes and year is your boat?? Love the vids!! Love the full keel! I am rebuilding a 1972 Pearson 33 so I appreciate all your have done and your journey!! 😁
William Bligh was definitely an interesting character... And a masterful navigator. At that period in history life aboard naval vessels was brutal... Bligh would never of won awards for kindness but he was not that different from other officers of the period. Fletcher Christian was by no means an exemplary member of crew... Shortly before the voyage his brother told him of a mutiny that he had helped instigate on another navel vessel and got away with it... This probably sowed the seeds for what has become the most famous mutiny ever... Fletcher Christian was, many years found on Pitcairn, the sole survivor of a brutal, bloody series of episodes that saw all of the Bounty men and the Maori men slain..... I can definitely recommend the book about the mutiny by Peter Fitzsimmons, an excellent read
I would love to stay on the boat with you.maybe learn the ropes.look like a lot of fun out on the waters.but scary I’m sure when the water is rough.take care always and be safe always.love your uploads ♥️
Fluffy Scones at Sea- Pascale is worth her weight in pastries... Regarding Blood in tuna, as a kid in Hawaii, I came to love that really dark meat next to the bone that had all the blood in it. Over cook it and it's just like eating a well done beef steak...
There is no such thing as a "right of way" at sea. The International Regulations for Avoidance of Collisions at Sea (COLREGS) provide rules to determine which is the "stand on vessel". If the stand on vessel looks like it will hit another vessel it has a duty to avoid a collision otherwise it should proceed as expected to avoid confusion. A commercial vessel has no more rights than any other, and power still gives way to sail, and the boat approaching from the right is still the stand on vessel. But commonsense suggests that a large ship will be constrained by it's ability to maneuver so gentlemen sailors help the situation out.
Perfectly stated Loti. In a channel where the vessel was constrained by draught or limited in ability to maneuver, we would have to give way but in a shipping Lane this doesn't apply. However, at sea, courtesy can save your life.
yep, I sail in Galveston Bay, Which has the Houston Ship Channel. We deal with one of the busiest shipping channels in the world. They are like freight trains. Just give them a bit of space. Plus all the tugboats and Crew Boats.
Thanks for the tip on bleeding tuna. I’ll give that a crack. Those burgers looked great. Might have to give them a go too. Great info as per usual. Cheers M&W
I love Pascales laughter....she is the best catch you've brought in!
Troy - There's a whole heap of knowledgeable folks out there that know a TON more than I do about sailing & fishing.
You, however, have a way of communicating things in a way that makes learning really, genuinely interesting.
You're a natural teacher.
There... that's all the compliments you're getting from me for today.
-B
Yeah, some people know what they're doing and some don't ;) lol
It's never too late to learn though, Bene.
Thanks SB Story. Hopefully we can both keep learning right to the end.
Cheers to that, guys!
-Ben
R
@@FreeRangeLiving “That’s my plan Troy!” Both of yous guys are pleasant mentors to listen too and watch closely. Lil nuggets of observable truth kinda feather away from the central activity to add cerebral garnish to the entire palette y’all present. Awesome crackling with humble joy of the natural kind. Thanks for staying there in your places. Makes our places happier, lighter and somehow stress relieving.
Just the best show on youtube, makes me sad that im stuck at home not allowed to leave! Troy, you the man when it comes to keeping me interested in sailing and maintenance! And thank you for mot adding a revolting soundtrack with sickly sounds unlike many other youtube channels! Pascal, you are so chilled and happy and the best representation of the female sex being not adraid to get your hands dirty! Love your show guys!
Pascale cooks like I do - measure by eye and clean out the fridge with a "pot-luck" every so often :-)
Your passage was very reminiscent of one of ours (not on video yet though) and we decided that rather than beating hard like that that we would try just sitting things out in future (it was brutal). I totally agree with you on large ships. It is far, far better to take avoiding action than to go to the bottom of the sea screaming "... but I was the stand-on vessel. I'm in the right!"
One of our commenters put it beautifully. You can be right- dead right.
The beauty of a 40 litre fridge is the pot luck dinners have a limit to the 'themes' they cover:)
Isn’t Pascal the most amazing sailing cook ever, she just makes these dishes in that little boat ,and it always looks great!
So glad to have found you guys! With all of my old favorite sailing channels becoming so commercialized it's nice to find content that still feels authentic and informative.
We hope you feel that way for a long time to come. Welcome to the crew.
“Might is right” ... summing up mariners’ rules of the road right there. Or as my navigation instructor at Dartmouth put it: “you can be right, dead right”. Go, awesome friends. 👍
Hello! For the past two days, I have been trouble by a choice of words I used in a suggestion to offer your videos to Disney. I think, I have seen about seven of your videos, and am bouncing around various years of production. This video, clearly demonstrated to me what very nice and real down to earth people you are. So please allow to me to express an apology. And thank you both again.
Richard
You are showing the amazing balance between living FREE range, minimal, and system. your determination is inspiring.
Thank you Troy and Pascale. Reeling in that tuna must have been a real struggle. Pascale, Im still looking for your twin, but I am now convinced that you are one of a kind. Amazingly beautiful and so much more.
Thank you so much for your comment on sugar.This is going to be long, it is a subject I hold dear and till recently was barely accepted .
I am lucky to have been raised in a fairly well off family where amazing gourmet food was made entirely from scratch directly from a hobby farm with veggy garden,orchard, farm animals and creamery. Eating was our hobby ,the whole family pigged out on heavy Eduardian food , cream rich sauces and gravies, eggs galore souffles and pastries, lots of vegetable too but once again in heavy sauces. We ate fresh food and very little sugar,and mind you none of us had any extra fat on , four generation of skinny people, my athletic sisters never new the word "diet "and where the envies of their teenage friends and my ancestors all die in their 90's. Later once on my own I realized how special our diet had been and how North Americans stuff themselves with empty food rancid fats and toxic sugar (and nowdays high fructose syrup ). And after a lifetime of paying close attention I am convinced that rancidity and mainly sugar are the cause of most obesity, degenerative diseases, and premature death.
Love the video... for non-sailors you might want to do a bit on "heaving to" at some point. You both have great teaching styles and I'm constantly amazed by how much you both know about disparate topics. Loved the detail on the tuna. Fair winds!
We did brush over it sailing from Broome into the Kimberley but never step by step yet. Give us a bit of time and we'll address it for you.
I'd forgotten that! I know exactly what it is but I just thought it might make for an interesting topic for your viewers. Thanks!
Your genuine chemistry and expert tutelage made for a great episode, and make your channel special. Always a pleasure seeing you both each week!
You two continue to entertain, educate and give your viewers a real glimpse into your unique perspective. Thank you.
I have a mealtime acronym for you. COTR, pronounced Co-ter. - Clean Out The Refrigerator.
On Covid19 lockdown, and your videos are helping my sanity. Be well, stay well.
Entertaining and educational as usual and regarding the Tuna blood heating/cooling system... Fascinating!
'minus the cuddles'... classic.
Raffy's a handsome fella but there are limits!
Hi I commercially fished tuna (hand lines) off the Washington cost (USA) in my youth. I knew there body temperature was warmer then the water but not why. I found that bit of info fascinating. Like scones but mine always dry out in the oven. I'm going to try steeming them next time, sounds good.
The info is one of the reasons I like your channel.
Good work.
Dan
The Japanese have taken tuna fishing to an absolute science. They know the optimal temp to find Tune at any given time off year and pretty much any location on the globe- it all varies.
Love the disco mirror Ball!
Intense watching the weather through the window. Tough little yacht. Glad to see the cooking segment. Condiments and ingredients for days. My favorite videos yall produce are these, a balance of hard sailing, navigation, course track, cooking, generally how things work on the yacht. From Northwest Florida, Amelia Island, sitting on my motor boat at Egans Creek Marina. Good sailing.
Yum! Great episode. The two things my wife and I love both: sailing and foood!! We call it “rule of tonnage” in the states. Sailing vessels have the right away as well but if it can crush you easily, get out of the way! In Lake Michigan we have big ore shipping vessels and a couple ferries that we all always watching for.
Rule of Tonnage. I like it.
You guys seem to find something to be happy about in most all circumstances. Makes for a good life. Enjoy your work.
I love Pascal's cooking segments! She always interesting recipes that sound absolutely delicious.
still the best sailing channel.
Love you guys. ,,,,,,=/),,,,,fair winds, could watch Pascal cook all day everyday. You’re a lucky man Troy. Love the education you two provide and what a great example of living you present. Thanks for sharing your lives and knowledge with us all.
I have another ginger tip for you guys. When you need a little fresh ginger and don't want to chop it stretch a piece of plastic wrap over the small holes on a grater and scrub the ginger over it very quickly. You will be surprised that the plastic doesn't break and the soft meat of the ginger will be left on the plastic and the fibrous part will be in your fingers. You guys are great I can't wait to see each video and now that I'm a little long in the years all I can do is watch you and dream. Thank you for the dreams.
TommyBoy
Pascale you would make such a great mum. Love ya videos guys
It's pretty amazing how your boat handles those conditions. Not to mention how the two of you handle it. I mean after all people pay good money for roller coaster rides all over the world haha.
25:10 onwards, outstanding practicality and sense. The yachties that think they have right of way under sail need to listen to this. A merchant vessel weighing 5k < 300K tonnes is moving quickly (time from seeing on the horizon to you can be minutes), also unable to manoeuvre quickly, or even stop and is most probably constrained by draught in coastal waters. Your clarity is refreshing, thank you. Loved the rest of the vlog to and enjoy the tuna burgers, where's my invite for dinner !! :)
We would invite you but getting here takes a bit of time!
You can attract Garfish and to do so I use a berley comprised of a mixture consisting of 50/50 bran and pollard which is usually available from fodder stores with sufficient sea water to keep it self-adhesive enough to toss in small blobs.
A few drops of Tuna oil will usually turbocharge the mix and also attract baitfish like Tommy Rough and Salmon Trout plus an additional advantage to adding the oil is that it is much easier to see where your berley trail is going and therefore where to cast your bait.
You can simply toss small lumps of it about in a way that will work along with tide or current and you can also suspend it over the side in a berley pot made from a perforated container or plug.
Otherwise you can put small quantities in a purpose made 'berley float' attached to your line at the start of a long trace fitted with two or three long shank hooks and a small amount of split shot near the last one to keep the long trace from tangling, I prefer to simply drift the bait or use a pencil float.
I have found from long experience that if there are any Garfish within cooee of the stuff they will come belting along the trail it makes in the water like pointy Piranha so they obviously find it particularly appealing.
I have a fishing mate who is originally from NSW and he had never heard of berley before moving to South Australia but having seen it work time and time again he is now a staunch advocate.
I don't know about elsewhere but in South Australia we use purpose bred maggots as bait for Gar and in bait shops here they are kept refrigerated to suppress their development and are usually referred to as 'gents'.
Having seen the size and quantity of sea lice sticking to your wet suits when you clean Marool's hull I suspect that they too would make excellent garfish bait.
Just to hear that you cook with SUET and LARD brought a tear to my eye.
I render my own lard once a year for the taste and nuanced flavors are definitely worth a few hardened arteries.
We're going with the theory that sugar is the culprit to blood vessel problems and lard is just a maligned and tasty scapegoat!
Salt & immobility are the main culprits they’re Captain!
Once again packed full of interesting facts. That water looked pretty damn rough. Great video 👍
Ahoy
That was great 🤙 made my day, true essence of sustainable cruising with new ,interesting and useful content each episode,much appreciated 👏
Big Cheers from us on SV Breezy 🌬⛵️🌏
Thanks Chris and fair winds to the Breezy crew
Do you two have a destination in particular or are you letting the weather or coming season determine when and when you are headed? Haven’t seen two more well rounded and for that matter , humble, sailers on the web, your knowledge and experience seems faultless and your ability to share it, second to none. You make what is not an easy way of life look easy and so second nature for yourselves.
We have Tassie as an immediate must visit destination but we intend to sail for many years yet. Plans change with circumstances!
@@FreeRangeLiving Tassie has an alluring historical draw, imho, but can /will you summarize the fine details of Tassies’ living environmental energy. I just wonder about the collection of words and phrases y’all would use to sum up that perfect picture for us. Just saying, ‘Please tell us more’
Troy, after watching a fair number of other sailing videos, I find that having a 1st mate like Pascale ranks you in the top 2! The other 1st mate that was Megan, from the old "Sailing Doodles". Both ladies are #-1's as to upgrading their captain's! You are a happy.very lucky man! God bless and keep both of you safe and happy.
Richard Frazee sailing millennial falcon has a great first mate also
A cooking show on a boat. Brilliant! Food + Travel. Troy & Pascale you guys are Legend.
Epic battle against wind and tide.
Troy and Pascale. You guys are over-the-top with great, down-to-earth information and tips for us sailors. Totally loved this vlog and happy you are back on the ocean. 😊👍👌👊⛵️⚓️🚣
Love your uploads.thank you for sharing.be safe on the water always
Bread crumb alternative - crush up some cheerios or corn flakes if you have em. You might also try partially grinding up some almonds with your flour mill but that'll just add texture and won't absorb much. Go to combo for cooked/canned tuna - salt, black pepper, sesame oil, chopped garlic/onion, dill and mayo. Serve chopped veg (tomato, avocado, cucumber, spinach) on those rare occasions you have some or if you have a hunk of parmesan/feta, bake some bread and make a tuna melt. Just shooting out ideas.
The almonds sound like a good experiment
You are just an awesome couple,and I’m glad to follow you and also learning a lot.Thanks
Great video, the bashing you took was enough to make others turn and run. The tuna burgers looked tasty.
Scones pan fried in a little oil come out real nice. Grill the tops afterward if you want more crispy - turning them over doesn't work well. Main trick is to get the water content right - very soft, almost like a thick batter - makes them fry up real crispy on the outside and super insane soft on the inside - sweet or savoury.. Thanks for the tutorial on the tuna mince conversion to "other meat" - I'd love to hear more about that! Always lovely to hear from you guys!
Another Fantastic Re run!!! THANKS
Lookinnnng Good! Seems more like a dumpling ! Scone gets baked in the oven. CHEERS from Canada
always love your vids guys, quick tip, peel heaps of ginger and store it in a plastic/ glass jar filled with dry sherry, lasts for years, and always tastes fresh ;)
Mornin' down there. Your videos are a great mix of practicality and entertainment along with a nice dose of education about cruising on a sailboat and the Australian coast. Have you considered doing a cookbook combining recipes, tips like those in today's episode for preparing the ingredients, and pictures of some of the places you visit along with a few of your best sunset/sunrise shots? Marketed on Amazon's Kindle and Createspace it could prove quite popular a provide an extra source of funds for your great adventure. Best of luck to Maru and crew!
We are pretty busy but Pascale is scratching together a cooking guide to help cruisers out. We will be putting together a website to offer more info to our fans soon.
Lovley stuff right there, Your a lucky guy to have her :) /best regard from the Polar bear region :)
Thats a valuable chunk of tuna there. Wow impressive
You can attract garfish by using what is called 'berley' in some regions (mine included).
Berley consists of Bran and Pollard you can buy at fodder stores or similar outlets mixed in equal quantities along with sufficient sea water to make a slightly sloppy paste then cast it about your location in small quantities.
This seems to do an excellent job of attracting garfish if any are within cooee of you and if you add a bit of tuna oil it will also attract species known as 'Salmon trout' and 'Tommy Ruff' in Southern waters.
Both are vigorous fighters and excellent fun on light tackle using small lures.
In the South we generally use blowfly maggots we call 'gents' on long shanked hooks as bait for gar and I imagine the little pellets of dough the local recommended probably simulate the same food that gents do, possibly sea-lice?
You guys could really do a cooking show...Wonderful!
Very nice looking couple and great to watch. People keep in mind that cash helps them keep it going..
Tuna burgers, yum!
Pascale, that wasn't a Michael Franks song you were singing, was it? I thought I was the only fan on the planet :-). Another incredible episode, even a lucky fish! Also worth pointing out that the shipping guys aren't always being negligent or bloody minded by not altering course, they're frequently constrained by draught in those shallower waters, and can't alter for fear of going aground or hitting a reef.
Life in a Nutshell gave you guys great props recently for what you do. Deservedly so, imo. Wonderful vids! Thank you
Oh thanks, we'll have to send them our regards.
Awesome info, maybe especially the tuna stuff. Thanks guys.
I'm so loving this! A sailing channel with a lot of focus on galley segments and onboard cooking! Look forward to more, and gonna check out previous!
You two are living the dream on the high seas,eating great homemade food it’s pissinit down in uk but going for pint ,then fish an chips lots of salt and vinegar someone’s got to rough it
Mmmm, pint and chips with vinegar
Pascal is very obviously a very young twenty one... great video again you two, perfect production values, editing and music/sound, framing, etc, a pleasure to watch and share with you both. I loved the information you impart and in this episode the wonderful weather... I'm a really bad sailor, I get seasick standing in a puddle... so even though I could never emulate you I do love living vicariously through you both... so fair winds a following sea and quite anchorage.
My trick with fish cakes is to blend only half of your fish and fine dice the rest and they stay moist 👍👍🤙🤙
Lovely stuff as usual. For both of you, your knowledge, skills, and the willingness to share them keeps me coming back.
As usual excellent informative video, green with envy. Well maybe not the beating the weather part 😬
Another lovely vid guys. Boy that estuary was shallow!
Gotta work the tides.
Loved this episode despite going from drooling like a bloodhound one minute to hanging on to the kitchen sink the next. No wonder I was getting strange looks from the family!
Thanks for Tuna burger recipe, Pascale. We do lots of fresh burger making and I have often wondered how ‘beef of the sea’ might go.
Travel safe gang!
P.s. Troy, there are better ways to clean the keel than on the muddy bottom :)
Enjoy your tips very much. !
You two are so very informative and interesting! Thanks for sharing. Have fun and smile a lot as you make / share the best memories of your / our lives :-) o---)
Love you guy's, 😚a little love from Pennsylvania.
Terrific sailing footage!
Tuna Knowledge +1000, so cool
I have "liked" this one as I have all your others.
Good to see you back safe and sound :)
great show thanks
love your channel. you guys are true sailors be every meaning of the word. good on ya
I have recently found your channel, i really like what i see here and subbed. im binge watching all the old ones in an effort to catch up. : )
Excellent vid ya'll.
Great video thanks for sharing !
Excellent passage, great sailing and grub. Looked rather 'Statue of Libertyish' there Troy with the wind generator above your head, either that or Beanie Boy propeller head. Enjoy the weather break.
And, there we go, full circle. One more and I have to wait like everyone else.
Fantastic video!. Upwind; double of the time, double of the work and double of the patience. Good job and great cooking. Sailing greetings
Excellent video! Love your sailing skills and fishing lessons, along with the great cooking skills of Pascale! Love your channel.
Love your recipes and how easy you make it look !! Nice video as always. Thank you so much for sharing your knowledge and experience with us!
I really love your vids. I especially like the intelligent conversation and not bla bla bla. Thank you for that.
I do have a question tho. Not being a sailor and some would say crazy for building my own yacht, I am truly having a great time but I was wondering how many sailors out there choose not to wear clothing when not on camera? I’m thinking I’d like not to wear anything when possible. May be a great reality show “ naked and sailing” hahha.
Again thanks you two for the sharing!!!
Peace out!!
I reckon nudity is pretty widespread. We do tend to wear pants when sitting inside though because the seats are fabric covered and pants are easier to wash!
Well done guys not easy tacking into it all day
Or all month!
Crickey! Steaming scones! Cool solution. Anything that avoids oven use is fine by me.
Great recipe for tuna. I also use oats in my beef burgers .LOL My mouth is salivating just listening to the frying sputtering. MMMmmm.... Good ! You guy's rock ! Cheers !
HI. you too I love the Bargers x
hahaha. Only because i didn't get the the Pasky giggle right,
Did i miss out on cuddles from troy.
Love the cooking Pasky :0
miss yas
You got hugs in Cairns big guy.
NO-ONE could replicate the Pasky Giggle! It is one of the delightful garnishes of this fantastic channel.
nice video thanks
Living the dream
Wonderful.. as always !!!
That was some extreme sailing loved the video thanks for the teaching and cooking segments
I always enjoy your videos, The trick on bleeding tuna was great and also thanks for sharing the Tuna recipe i have tuna in my freezer that i need to do something with and i will try that this weekend.
I have used a blend of corn meal and wheat flour in place of bread crumbs.
In place of eggs, a bit of mayonnaise.
What makes and year is your boat?? Love the vids!! Love the full keel! I am rebuilding a 1972 Pearson 33 so I appreciate all your have done and your journey!! 😁
Love the cooking and love all the info!
William Bligh was definitely an interesting character... And a masterful navigator. At that period in history life aboard naval vessels was brutal... Bligh would never of won awards for kindness but he was not that different from other officers of the period. Fletcher Christian was by no means an exemplary member of crew... Shortly before the voyage his brother told him of a mutiny that he had helped instigate on another navel vessel and got away with it... This probably sowed the seeds for what has become the most famous mutiny ever... Fletcher Christian was, many years found on Pitcairn, the sole survivor of a brutal, bloody series of episodes that saw all of the Bounty men and the Maori men slain.....
I can definitely recommend the book about the mutiny by Peter Fitzsimmons, an excellent read
I would love to stay on the boat with you.maybe learn the ropes.look like a lot of fun out on the waters.but scary I’m sure when the water is rough.take care always and be safe always.love your uploads ♥️
Thank you!
Fluffy Scones at Sea- Pascale is worth her weight in pastries... Regarding Blood in tuna, as a kid in Hawaii, I came to love that really dark meat next to the bone that had all the blood in it. Over cook it and it's just like eating a well done beef steak...
Great instruction on sailing right of way.
Sorry, but commercial vessels have ROW over yachts
Otherwise another excellent vid.!
There is no such thing as a "right of way" at sea.
The International Regulations for Avoidance of Collisions at Sea (COLREGS) provide rules to determine which is the "stand on vessel". If the stand on vessel looks like it will hit another vessel it has a duty to avoid a collision otherwise it should proceed as expected to avoid confusion. A commercial vessel has no more rights than any other, and power still gives way to sail, and the boat approaching from the right is still the stand on vessel. But commonsense suggests that a large ship will be constrained by it's ability to maneuver so gentlemen sailors help the situation out.
I stand corrected - as said, you wouldn't stand on to a vessel with limited maneuverability
Perfectly stated Loti. In a channel where the vessel was constrained by draught or limited in ability to maneuver, we would have to give way but in a shipping Lane this doesn't apply. However, at sea, courtesy can save your life.
yep, I sail in Galveston Bay, Which has the Houston Ship Channel. We deal with one of the busiest shipping channels in the world. They are like freight trains. Just give them a bit of space. Plus all the tugboats and Crew Boats.
Another Gem 👍
Thanks for the tip on bleeding tuna. I’ll give that a crack. Those burgers looked great. Might have to give them a go too.
Great info as per usual.
Cheers M&W
Thank you for giving us a shout our on your channel as well. Good luck on those tuna!