GS6.beta 5/7 salmon and halibut recon

Monday is looking good for some beta testing.  All the features have been programmed so its time to work out any bugs before the final release on 5/12. There is a minus low tide so maybe I will go for some abalone, but I could use some good abalone recipes and prep tips.  I will post the code and results from the beta testing late 5/7.  I may even try an alpha run tomorrow cuz I have to feed my addiction otw therapy.

Ofcourse I go look at the forecast and it changes from 1ft or less wind waves to 3 to 4ft wind waves.  So if the forecast says wind then it may get cancelled. 

Good ab recipe is reano (sp???) chillies...take and BBQ the peppers and take the skin off...take and dip your abs in Italian bread crumbs roll the chilly around the ab and stick tooth picks through them than pop on the Barbi...I didn't prepare it but ate it and it ROCKED!!!  and Ab Parmesan...will let you figure that one out...sounded Great...

Hope your Alfa test has great results and looking forward to some of your smoked salmon...what's your brine/smoke time???

Pretty windy out there, but I hope you get out if you go.   

All time most popular basic fried ab:

- cut down through top of cleaned ab meat making 1/4 to 3/8" thick steaks the shape of Massachusetts;
- pound them on a flat surface using an empty Sierra Nevada bottle;
- it's about limp and evenly tenderized, not mutilated;
- cut the meat into pieces from the size of a half dollar to that of half your palm;
- fork-whip eggs, a bit of milk and some Worcestershire in a big bowl and load the pieces into the mix;
- prepare a second big bowl with Italian seasoned bread crumbs mixed about 50-50 with Panko;
- using a fork, inidividually stab, scoop and otherwise lift pieces out, draining briefly, and place them in the dry mix;
- using the other hand and only that hand, cover the pieces with the crumbko mix and smash it into the wet surface of the ab so more sticks;
- do this for each side of each piece;
- it takes forever, but it's the key to fantastic fried abalone;
- fry quickly in hot oil and drain briefly before serving hot with lemon wedges.
- 

The recipe with the chile relleno is good, and I've rolled it up with pesto inside and fried it too.  Here's another one:  cut a checkerboard down through the top of a whole pounded meat toward the foot but not all the way through - load garlic, spices and butter down in the crevices, wrap it in tinfoil and BBQ or bake it 10 to 30 minutes or until it's done.

Monday: NNE wind 6 to 10 kt becoming NW in the afternoon. Sunny. Mixed swell...W 3 to 4 ft at 5 seconds and SW 1 ft at 14 seconds. Wind waves around 1 ft.


5 seconds wtf?

Its on! Abalone then Im on a mission to get a salmon and check out some halibut spots.

Monday: N wind 7 to 12 kt. Sunny. Mixed swell...WNW 3 ft at 9 seconds and SW 1 ft at 14 seconds. Wind waves 3 to 4 ft.
 
hopefully those wind waves dont happen

now noaa stil has a small craft advisory with these predictions for the cove:  Today: N wind 7 to 11 kt. Sunny. Mixed swell...WNW 4 ft at 8 seconds and SW 1 ft at 14 seconds. Wind waves around 1 ft.

hmmmmm.....

Dont think its worth the drive,   Cancelled

Im just to tired to get stuck in a windy situation out by the whistle.

I can still go get abs in Trinidad though.

That rolled around the pesto sounds like the Bomb...Will Definitly try the "cut down to the foot, load with butter, garlic, and other stuff wrapped in tin foil" recipe this weekend...Bastard now im Hungrey

Today will be the 18 day in a row I've been working I'm soooooo ready for this!!!!  leaving Wen after work and driving up....   wanna try for some pink...what ya think Eric Green can or red???  Gots to figure out the DeepSix setup...