Archive for July, 2011
In addition to being an avid boater, I also love riding my Yamaha V-Star motorcycle. The V-Star is a typical cruiser style motorcycle that I take out several times a week. For this type of motorcycle, synthetic oil works well to reduce wear and tear and keep operating temperatures in check.
I have a lot of faith in the Yamaha brand which is why I purchase Yamalube oil for my bike. It is competitive with other brands, but far cheaper. Plus, Yamalube oil has achieved the highest rating given by the Japanese Automotive Standards Organization.
Boating enthusiasts should make a point of reading ‘Dare to Dream’ by Ia The book details the logistics of Thomson’s record setting solo circumnavigation of Australia. What’s most intriguing about the book is how candidly Thomson relates his mindset and motivations.
Another fascinating feature of the book and the trip is how quickly the journey came together. In January 2010 Thomson decided he wanted to undertake the journey, but didn’t even have a boat. Within months he was able to get a boat and equipment, and completed the journey by mid-June. I don’t think I’ll ever be as gutsy as Thomson, but perhaps I’ll plan to motor around the local lake in a two-stroke outboard motor, lubricated with Yamalube 2M oil.
The 44th Sydney International Boat Show is set to begin on the 28th. If you happen to be down under this is a show you do not want to miss! There will be over 280 exhibitors, including the leading manufacturers in the industry.
In addition to the boats on display there will be various activities and authors on hand. Every day at noon there will be a boating safety class and following at two there will be a workshop on preparing yachts for long journeys. Ian Thomson, who holds the record for solo circumnavigating Australia, will sign copies of his book ‘Dare to Dream.’ If you do sail away with a new boat, be sure to purchase Yamalube 2-M oil.
Two cycle oil, like the Yamalube 2 cycle oil you might currently use, is needed, not surprisingly, for two stroke engines. These particular engines do not have a lubrication system so two cycle oil is mixed with gasoline to lubricate the engine while the fuel is used. Motor oil is used in four stroke engines and is typically kept in a separate reservoir from the gasoline. For lubrication, an oil pump transfers the oil to the engine.
What’s great about the Yamaha 225 hp four-stroke is that you only have to change the oil in the gear case. The oil injection system mixes the oil and gasoline precisely, so you don’t have to worry about getting the right ratio. The only drawback to the 225 hp is that you have to tilt the motor to drain the oil from the front rather than the bottom like most motors. Still, the process is not too difficult so long as you know what you’re doing and have Yamaha outboard oil on hand.
Start by tilting the motor up so the oil drain plug is the lowest point. Place a drain pan under the drain plug. Next, you will need to remove the nut and bolt holding the cooling water inlet covers, the magnetized drain plug, and the oil level plug. Let the oil drain out and then tilt the motor down and replace the oil. Place all of the covers and parts back on and you’ll be good to go!
If you’re following along from yesterday’s post, then you’re probably chomping at the bit to get cooking. Start by heating 1 tablespoon of oil in a sauté pan on medium-high heat. Cook the shrimp in the sauté pan until they are pink on both sides. Set the cooked shrimp aside. Next you need to add more oil to the pan so you can cook the sausage until it begins to brown, and then add in onions, garlic, and rice.
Stir in the paprika, turmeric, diced tomatoes, broth, salt and pepper. Bring the whole dish to a boil, and then reduce the heat to simmer. Place a lid on the pan and let the dish cook for 25 minutes. During the last minute stir in the peas. Voila! You may not have enough room to eat the whole pan, so save some for your next boat outing on your outboard motorboat that’s engine has been properly lubricated with Evinrude XD 50 oil.
Two years ago I had the good fortune to spend a few days in Barcelona, Spain. While visiting I of course had to try some world famous fish paella. Authentic paella is cooked in a special, large paella pan over an open fire. It is still possible to recreate the flavors in a smaller pan on your stovetop at home.
To complete this recipe you will need: 2 tablespoons olive oil, ¾ pound medium shrimp (peeled and de-veined), 12 ounces chicken sausage (sliced into half inch rounds), 1 finely chopped onion, 2 cloves of minced garlic, 1 ½ cups long grain rice, ¼ teaspoon paprika, ¼ teaspoon ground turmeric, 1 can diced tomatoes, 2 cans chicken broth, coarse salt, ground pepper, and 1 cup peas. If you can get your hands on fresh shrimp, that is ideal. In fact, if you want to add freshly caught shrimp to the recipe that works, too. Just make sure you use Evinrude XD 100 oil in your motorboat.
This pasta and salmon dish is perfect for serving family-style, and only takes 30 minutes to prepare. You will need: 1 tablespoon fennel seeds, ¼ cup minced fresh parsley, 1 tablespoon brown sugar, salt and pepper, 1 pound salmon fillet, 1 pound of corkscrew pasta, 10 ounces of spinach, ½ cup sour cream, and 2 tablespoons lemon juice. Start by heating your broiler. While that is going on, crush the fennel seeds, place them in a bowl, and then mix in the parsley, brown sugar, ¾ teaspoon salt, and 1 teaspoon pepper. Take the spice mixture and press it into the flesh side of the salmon.
Take the coated salmon and broil it, skin side down, for 8 minutes. When it’s been cooked through, flake the fish with a fork. Mix together the sour cream, ½ teaspoon salt, lemon juice, and a little bit of pasta water (because you have been cooking your pasta this whole time, right?). Bring all the components together on a plate: pasta on the bottom, then the salmon, and then the sour cream mixture drizzled on top. Whenever I take the boat out to go salmon fishing, I make sure the engine is properly lubricated with Evinrude oil.
If you enjoy foods with bright colors and bold flavors, then you’ve lucked out with today’s recipe for tuna with orange-pepper salsa. For this delectable dish you will need: 2 peeled and sliced navel oranges, 1 diced red bell pepper, ½ cup diced red onion, ¼ cup fresh mint leaves, 1 tablespoon red-wine vinegar, salt and ground pepper, vegetable oil, 4 tuna steaks, and 1 teaspoon ground coriander. To create the salsa, mix the oranges bell pepper, onion, mint and vinegar in a medium size bowl. Add salt and pepper to taste.
Oil your grates and then turn the grill on high. Rub oil, coriander, salt and pepper into the tuna steaks. Cook the steaks until each side is browned on the edges, but still pink in the center. Remove the tuna steaks from the grill, place them on a plate, and top them with salsa. Before you head out to catch some tuna, be sure you’ve maintained your boat with Evinrude outboard oil.
Due to the positive response from last week’s trial “Fish Week” I’ve decided to share another week’s worth of recipes from my own kitchen and from around the web. Let’s kick off the second week with a healthy, filling recipe for tilapia and quinoa with feta and cucumber. This recipe serves four and takes 30 minutes to prepare, including prep. You will need: 1 cup quinoa, coarse salt and ground black pepper, 2 ½ teaspoons extra virgin olive oil, 1 pound boneless, skinless tilapia fillets cut into 8 pieces, ¾ teaspoon paprika, 1 cup diced cucumber, 1/3 cup chopped dill, 1/3 cup crumbled feta, and 2 teaspoons lemon juice.
Bring to a boil the quinoa, 2 cups of water, and 1 teaspoon of salt in a small sauce pan. Reduce the heat and allow the quinoa to simmer on medium until all the water has evaporated. Once that is complete, transfer the quinoa into a bowl to cool. In a skillet, heat the oil over medium-high, and then add in the fish fillets that have been seasoned with salt, pepper, and paprika. Cook each fillet for four minutes, flipping them halfway through. Meanwhile, mix the cucumber, dill, feta, oil, and lemon juice into the quinoa. Once the fish is done cooking, serve the tilapia over the bed of quinoa. Fresh tilapia is always best, so make sure your boat for lake fishing is in shape with the proper boat motor oil.