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Here is my first thread where I will build a list of names of people that have paid for the Panther Point Outing;
1. Fritz Hiser
Everyone needs to pay before the trip and as soon as possible. Please do not bring your payment to the leader the day of the outing. The cost is $70, which covers transportation, group meal and the Captain's tip.
Hi I spoke with the leader today he said he would like to collect at the next pack meeting.
By the way I live in Katy, wondering if there is anyone near me that I can follow to Matagorda Island, my first time there
Thanks
Michael G
832 435-0977
I will be traveling via my boat and brad is riding with me. What is the cost of the group meal only?
Spuds Wrote: "Do we have any ideas on a group meal or volunteers for the group meal? I thought about fixing gumbo, taking it over frozen, and warming it up over there, but my wife says that my gumbo is not very good after being frozen. Plus I am going down to Fulton on Thursday evening and wonder about being able to keep it frozen for that long. " Dennis, gumbo is usually awesome the next day or after being frozen. If you're making seafood gumbo, put the seafood in when warming it back up. Not needed if making chicken or turkey gumbo. To keep it frozen, place the frozen containers in a suitable ice chest, cover with ice and put a little salt on the ice. You will have to change the ice out more often before boarding the the Skimmer. The salt on the ice makes the ice melt want to melt faster, which lowers the temperature of the gumbo and the remaining ice. Ok, no more science. Chris
Spuds Wrote: "Do we have any ideas on a group meal or volunteers for the group meal?
I thought about fixing gumbo, taking it over frozen, and warming it up over there, but my wife says that my gumbo is not very good after being frozen.
Plus I am going down to Fulton on Thursday evening and wonder about being able to keep it frozen for that long. "
Dennis, gumbo is usually awesome the next day or after being frozen. If you're making seafood gumbo, put the seafood in when warming it back up. Not needed if making chicken or turkey gumbo. To keep it frozen, place the frozen containers in a suitable ice chest, cover with ice and put a little salt on the ice. You will have to change the ice out more often before boarding the the Skimmer. The salt on the ice makes the ice melt want to melt faster, which lowers the temperature of the gumbo and the remaining ice. Ok, no more science. Chris