clinging to the wreckage: Can you Sea-me?

Thursday, 15 April 2010

Can you Sea-me?

Ever since the lightning strike last year, when we lost the radar(amongst other things), we have been thinking about the safety features on the boat.
We have an aging epirb which needs new batteries, and the usual nav lights, liferaft etc. There is an original radar enhancer somewhere in the mast but thats a bit elderly now.

Realising that at some point we will be undertaking another major ocean passage I have been using the time here, and access to the internet, to do some research. It's all very complicated isn't it. So many sites assume an in depth technological knowledge and a deep wallet! Having neither of these I was getting a bit frustrated.

That is until I stumbled upon Sea-me, a UK based firm that specialises in Sart, radar enhancement,AIS and so forth. I have been the customer from hell I think! Loads of questions but no purchase,yet! They have been superb answering all my dim queries with patience and understanding. Superb service, and they certainly seem to know their stuff....

Should we replace the radar? Buy an AIS unit? Rely on a unit to show where we are? And how do we satisfy our desire for safety with our policy of keeping things simple on board?

We haven't made the final decisions yet but when we do I'm sure the guys at Sea-me will be getting our business...

2 comments:

mbt said...: WE bought an AIS and found it extremely useful - the Nasa one works well. Finally have invested in a s/h Furuno as we're heading back north again. The problem I have with the "See Me" thingy is you're sort of putting the onus on the other vessel to see you rather than the other way round if you see what I mean. We nearly ran into a fishing boat last year in fog. A see me device wouldn't have made a blind bit of difference as we reckon the guys were asleep..... Where are you heading next?; 16 April 2010 at 18:53
Gerry said...: Yes, I know what you mean. Right now I am in favour of AIS and replacing the Furuno radar. I quite like the sea-me too, but maybe as an extra???

Who knows where next, either North or South! Fancy Nova Scotia etc or through the canal towards Chile. I guess that we will do the usual thing, wake up one morning and just go!!!; 16 April 2010 at 20:04

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.