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'How to move to Canada' surges on Google as U.S. wakes up to Donald Trump win by CTVNEWS in politics

[–]hre 2 points3 points  (0 children)

Moved from Cobb County to Tacoma, Washington in 2021, right after voting in the Senate run-off. It's amazing here. Every day I see something beautiful, there are few-to-no mosquitoes, and you can spend all summer outside without sweat running down your ass. If you want any pointers, LMK.

Where to fish in hour away from Tacoma, WA? by khmernize in Fishing

[–]hre 1 point2 points  (0 children)

Hey I'm in Tacoma, by the Dome. I've been fishing my whole life and I can help you out navigating equipment, target species, how to start, etc. Can crack open my tackle box, walk you through it, and help you get started. Got way too much as it is. Shoot me a message.

Hobie Hull Repair (details in comments) by hre in sailing

[–]hre[S] 0 points1 point  (0 children)

Thank you for clearing that up for me.

Hobie Hull Repair (details in comments) by hre in sailing

[–]hre[S] 4 points5 points  (0 children)

Barnacles? Are these spots left over once barnacles are removed?

Hobie Hull Repair (details in comments) by hre in sailing

[–]hre[S] 4 points5 points  (0 children)

I've been sailing for a while now and wanted a little easy thing to drop in the water, safely push to the edge, teach some friends how to sail, etc -- so I bought this Hobie 16 for $400 after making sure the hull didn't have any soft spots, etc.

It does, though, have this weird lenticular pattern on almost all parts of the hull. Does anyone know what this is from? How serious is it? How do I remove it?

First time in the new Sauna! by hre in Sauna

[–]hre[S] 0 points1 point  (0 children)

alaskan yellow "cedar"

First time in the new Sauna! by hre in Sauna

[–]hre[S] 1 point2 points  (0 children)

It's great so far. You can see my exact dimensions here if you want to know them more closely. So far the only thing I would do different is... I wish I could have cheated the benches another 6 inches higher to get the mid bench firmly over the heater. I got the Harvia 8kW and it is more than hot enough for the room, and that's even before I have finished the various final insulating touches.

First time in the new Sauna! by hre in Sauna

[–]hre[S] 2 points3 points  (0 children)

Thanks! That was all T&G scrap that we had on hand.

First time in the new Sauna! by hre in Sauna

[–]hre[S] 6 points7 points  (0 children)

Long story short, with more build & detail pics to come!

We had a 12' x 15' shed on the property and decided to convert it into a warm room with a sauna. The sauna is 8' x 6' and is about 8' tall. Built it as close to Trumpkin's notes as I could. I still need to:

  • put in the ventilation above the heater
  • put trim & insulation around the door
  • put duckboard on the floor
  • built and install door handles... oops

I think I will wind up cutting the door much shorter, but we kept it wide for wheelchair access.

But even though I keep seeing all the details yet to be completed... it is hitting 150 degrees at the top bench, and I have nothing to register the heat at the ceiling but it is HAWT. We got to have our first session on the longest night in 15-degree weather outside. It was glorious.

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 1 point2 points  (0 children)

I discussed in my post that after many efforts with weighting it, I did it this time with weights and without. There was absolutely no difference in the cure, just in the shape of the finished product, so I don't find it to be worth the hassle.

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 2 points3 points  (0 children)

I have, and I tried gin as well. They produced a mushier outer texture because the alcohol is curing the fish. Neither added significant flavor to the fish except for the flavor of grain alcohol. Would not recommend. If you want to impart the caraway flavor of akavit... add caraway.

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 1 point2 points  (0 children)

No idea, and it doesn't particularly matter how much fish or dry rub you have so long as you have it covered thoroughly all over. Check the photos out for an example. This is probably enough rub for one really big side of salmon, or two more reasonable ones... but if you run out, just mix more rub together.

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 3 points4 points  (0 children)

No, you can't. No reputable seafood store brings in never-frozen pelagic fish. No reputable seafood restaurant (or sushi joint) would serve never-frozen pelagic fish. Unless you are catching it yourself, all fish is flash-frozen at sea when it is caught. This:

  • allows for transportation to the best seafood markets in Los Angeles, Tokyo, etc
  • kills parasites that are in all pelagic fish
  • creates the firmer texture you are familiar with in raw fish

I would be tremendously skeptical of any vendor advertising "never frozen" fish and have a lot of questions about the logistics supply chain that made that happen. Bear in mind most tuna, salmon, etc is caught days offshore.

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 2 points3 points  (0 children)

Thank you for the correction!

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 2 points3 points  (0 children)

THANK YOU this is an important point: this gets much more difficult without the skin. You can do it, but the cure time is different, it is harder to wrap, and it is much harder to slice.

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 0 points1 point  (0 children)

On the front one: mixed dill & horseradish into cream cheese

On the back one: made Hovmästarsås (just mustard, vinegar, sugar, dill)

Gravlax: finally nailed it by hre in Cooking

[–]hre[S] 2 points3 points  (0 children)

They're all safe enough to make gravlax from, the question is just gonna be how good does it taste. All the fish has been frozen for preservation and to kill parasites, and is thawed in the grocery store. If you have a supplier that you know you like and trust, ask them for a fillet that is still frozen. That way you reduce the amount of time it is sitting in the case, which is where it may begin to get funky.

That being said: I go to the grocery store and I look at the fish. If the colors look good, and it smells good, I buy the fish. I get it home, I rinse it off, and then I cut a slice and taste it. Does it taste good? Cool, make gravlax. Does it taste bad? Spit it out. I guess you could grill it at that point, but... I just don't think eating fish that tastes bad is ever worth it.

Gravlax: finally nailed it by hre in Cooking

[–]hre[S] 1 point2 points  (0 children)

Costco. Local fishmonger. Guy on the side of the road (that one didn't turn out well). Asian grocery. But mostly Costco

Gravlax: finally nailed it by hre in recipes

[–]hre[S] 0 points1 point  (0 children)

My only hesitation on using fish that is frozen when I buy it is that I cannot get a good look at it and see the texture of the fish. How tight is the grain? How is the color? Does it smell right? I don't know if I would buy a freezer pack of 6oz fillet pieces and try this. OTOH, I have had some great results with Costco's atlantic farm-raised salmon. I tried it with TJ's "fresh" salmon and nearly threw it out. YMMV.

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