- We're the only ones here.
How to make udon noodle soup.
That they move with the heat
of the soup.
- [Troy] Coming down.
- [Pascale] Okay.
- Possibly the best yet.
- This has not been the best anchorage last night.
("Big Sky" by Koresma)
- Hinchinbrook is a large island,
and there was a lot more to explore,
but we had to keep pushing south.
As we sailed out of Zoe Bay, we saw the tail end
of the Humpback Whale migration
back to Antarctica with their newborn calves.
("Big Sky" by Koresma)
We're the only ones here.
- [Troy] See all those coconuts ashore?
- Yup.
- [Troy] See all those oyster rocks ashore?
- Yup.
- [Troy] See everything?
- And there's water here, too.
- [Troy] Fresh water.
There's two lots of fresh water.
- And we've got this beautiful beach all to ourselves.
("Big Sky" by Koresma)
- Well, we've made it to an undisclosed bay
at the Palm Isles.
Troy doesn't want me to tell where it is.
You're gonna have to find it for yourselves, folks.
And it's just beautiful.
I've just jumped in for a swim,
and Troy tells me that there's some fresh water ashore.
So we're gonna go looking for that tomorrow,
and there's plenty of coconuts.
So, it's great to be here,
we're sad to leave Hinchinbrook,
but we're happy to be here.
There's gonna be strong winds tomorrow,
so we're hoping to get some shelter here, as well.
("Over the Rooftops" by Many Moons Ago)
- [Troy] While it might be tempting to anchor closer in
to the lee of the island,
the sudden rise of the reef edge
is a very strong deterrent.
This bay features some excellent fringing coral reefs
flourishing in the shelter of the headland.
("Over the Rooftops" by Many Moons Ago)
- So the water hole is dry.
No waterfall.
- What is a waterfall when there's no water?
- The old acting like a geriatric trick. (chuckles)
I'm just gonna show you how to make udon noodle soup.
We're actually out of fish at the moment,
so this is a recipe from our stores.
I was gonna say it's vegetarian,
but we top it with some shaved bonito flakes,
which is fermented, dried fish.
Bonito's a type of tuna.
So we top it with that.
You can probably hear in the background
some water boiling.
So these guys are the udon noodles.
They're like thick, Japanese chewy noodles.
They're Troy's favorite.
Are they?
- [Troy] They're my favorite,
but we always wrestle with our conscience,
because they come - In packaging.
- [Troy] In plastic, don't they?
Whereas, well, everything sort of does, but --
- Most things that we buy are in bulk,
so they've only got one big plastic wrapper for
like maybe 10 portions,
whereas like this is one plastic wrapper for one portion,
So, yeah.
- [Troy] Sort of a rare treat, isn't it?
- Yeah, so we only bought a few udon noodles.
And so the water's boiling.
So you only cook these for a couple of minutes
in boiling water,
just to tenderize them,
and then you drain them in the sink.
And so I've got water boiling for these.
Half seawater, half fresh water,
just so we don't use all our fresh water,
and the base of the soup for the udon noodles
is mirin, which is like a
sweet Japanese cooking wine,
- [Troy] Yeah, I guess if people don't know mirin already,
then Google, definitely. - Yeah.
And -- or any search engine of your choice --
and soy sauce, and a little bit of sesame oil
will be going in there as well.
And then, we've also, in terms of other flavors,
we've got some garlic,
some julienned ginger,
and some onion.
Sliced onion.
And then also some dried shitake mushrooms.
These are really great.
We add them at the start, and they flavor the soup stock
really well with the ginger and the garlic.
So the water's just boiled for the udon noodles,
so I'm gonna pop them in now.
(crinkling)
So they boil for,
we boil them for about three minutes,
So while that's boiling, I'm gonna put the other flavorings
into our stock water, which is next to the noodles.
We've got a liter of water that's about to come up to the
boil for our stock.
So I'm gonna put eight dried shitake mushrooms in,
and this is three cloves of chopped, finely chopped garlic,
and a knob of julienned ginger.
So I'm gonna put all of those in.
All right, so the mushrooms are in already,
I'm just gonna get them
make sure they all get quite a bit wet.
They're very dry, so they have to re-hydrate in the stock.
And then ginger,
and garlic.
And I'm gonna wait before I add the onions
'cause we like them a bit crunchy in the soup.
And we're also gonna add a quarter of a cup of mirin,
and a quarter of a cup of soy sauce
to the stock, too.
Well, I said a quarter of a cup of mirin
and a quarter cup of soy, but I don't really
use measuring cups, so I just sort of splashed it in.
But you can sort of tweak it how you want it.
So I'm just gonna try it,
and if it needs to be a bit more salty,
add a bit more soy, and if it needs to be a bit sweeter,
then you add a bit more mirin.
That's good for me.
Tastes great.
So these are our toppings for our udon noodle soup.
We've got shaved bonito flakes,
really tasty on top of soups.
And we've also got red pepper flakes.
Japanese red pepper flakes.
And they're really nice.
They're like spicy
They've got a few little black roasted like sesame seeds
in there as well.
That's really common in Japan,
they have that on top of their noodle soups.
(slurps)
So the udon's at texture.
The right texture.
We don't want to overcook them, otherwise they go soggy.
- [Troy] What's Japanese for al dente?
- I have no idea.
But they're al dente.
They're a little bit more than al dente, actually.
So I'm just gonna drain them now,
'cause we don't want them to be too soft or soggy.
So the stock's been boiling for about three minutes,
and as you can see,
this soup's really quick to make.
And we're gonna add the onions now,
for the last two minutes,
They'll still be crunchy.
Just give it a stir.
And while that's simmering, I'll put the udon noodles
into the bowls.
- [Troy] So the noodles don't go into the soup, eh?
Once they're cooked?
- No, no, you just pop them into the bowls,
and then you pour the hot stock over the top.
- [Troy] You look as happy cooking as I do fixing an engine.
- Yeah?
- [Troy] People would consider it labor,
but we both enjoy what we do.
- The stock's finished.
It takes, probably, about eight or nine minutes to make
if you're organized, yeah.
And it's a really great dish you can make from stores
and not expensive at all.
So I'm just gonna serve the hot stock and the mushrooms
over the top of the udon noodles.
("Thought Soup' by Doctor Turtle)
Just gonna put a little teaspoon
of sesame oil into each bowl.
And then we'll top with our Japanese pepper flakes
and bonito.
So just put like a healthy handful of,
Troy loves this stuff, so I'll put a whole big heap on his.
I guess it's what you could call Japanese Parmesan.
- [Troy] Chili?
- Yeah. How much chili for you, sir?
- [Troy] Nice healthy pinch.
Maybe a healthy punch.
- Another thing that's really cool about bonito flakes
is that they move with the heat of the soup.
- [Troy] Mm.
- [Pascale] It's like they're alive.
- [Troy] Yeah, if you like living, moving food. (laughs)
- That's really cool.
Mm, mm.
Really delicious.
- [Troy] All right, time to put this camera down and
get into it. - Time for you to eat, Troy.
- [Troy] Yay!
Bit light there with that camera, darl.
- [Pascale] No, I wanted to see what you think of it.
Now that you're halfway through it.
- Halfway?
- [Pascale] Nearly finished.
Well, there's a lot of stock there.
- There is a lot of stock here.
Actually, I'm gonna need to have a spoon to get into it.
But it's delicious.
- [Pascale] Well, you're not going to drink it
like Japanese people from the bowl?
Reckon it'll go all over your beard.
- It will.
And they have deep spoons, too.
- [Pascale] Yeah, they do.
- Mm. It is delicious.
It belies its simplicity, actually.
- [Pascale] Mm.
("Thought Soup' by Doctor Turtle)
- Let's see how many green ants I can-
- [Pascale] Get angry?
Clearing the nest.
(Troy chuckles)
(equipment clicks)
- Well, it's time to go get some coconuts.
We don't normally have to go to all the paraphernalia.
When was the last time we got all this stuff out, Pascale?
- [Pascale] In Dampier.
- Dampier.
Yeah, well that was ages ago.
That was back in west Australia.
Most of the time, I'm pretty happy to climb coconut trees,
but this one's a bit tall, so
I've broken out the old rope access gear,
I'm' just gonna make an improvised flipline,
got the old arborist spikes on.
I'm gonna just shimmy up there and go grab a few nuts.
Few green ants hanging around the joint.
("Thought Soup' by Doctor Turtle)
They look small from down there,
but they're actually quite a good size, yeah?
- [Pascale] Yeah, that's what I thought.
- [Troy] Coming down!
- [Pascale] Okay.
- [Troy] Coming down!
- [Pascale] Okay.
(leaves crackling)
(coconut thuds)
(coconut thuds)
- Pretty good haul, darl.
They're nice and heavy.
- There was coconuts, plus,
up there was a possum.
And he was not thrilled to see me up there, so.
Bit of a shame I didn't wear a little camera on my head.
You could have just seen these
big eyes sort of looking around going,
what the hell is that thing?
He didn't expect to see a big brown-haired monkey coming,
raiding his coconut stash.
But having said that, he's still got plenty up there.
(hammering)
Possibly the best yet.
- Wow. That's really nice.
- They're good hey? (chuckles)
And the meat is that nice rubbery,
- It's like very sweet.
I haven't had one that sweet yet.
It's been up there a while.
- Mm. They're rippers.
- Mm. Did you get eaten by ants?
Is that why you're itchy? (laughs)
- You don't get anything for free.
They're really good eating coconuts, too.
- [Pascale] Mm.
The provider.
- Mm-hm. (mumbles)
- (mumbles)
- Really, really tired this morning.
This is not been the best anchorage last night,
because we had really strong winds yesterday,
and then we had a big swell rolling
through the bay all night.
And the boat hasn't been
we put out the stabilizer bucket,
Troy put,
been putting out a swell bridle,
Hasn't helped.
Just sucks.
So we're gonna go.
- We've put a swell bridle out, but there's no current.
It's a very, very contrary place.
Where you can't even use a swell bridle.
So, Mirrool is just magically being held
broadside to the waves,
but there's no current.
No current we can use, anyway.
But there's wind out there we can use.
- [Pascale] Yep, so.
- Everyone's hiding, but we're used to 15 or 20 knots.
- We think that's just dandy.
- Well, I am gonna make Troy some coffee.
'Cause he needs it.
- [Pascale] What's happened to you?
Something's happened to your wrist.
- Well, some of my tendons are quite painful.
And they'll sort of get better,
but then I just loop my life each day. (laughs)
And get sore again.
- [Pascale] Oh.
- I don't really have a restful existence.
You know?
- [Pascale] Yep.
- So.
Rest, ice, compression, elevation?
(Pascale laughs)
- Didn't happen.
Come on, wind,
make that bridle work.
- [Pascale] The day has improved already.
- Mm. - [Pascale] Delicious.
- [Troy] All right, us of the past
put coconuts in the fridge.
- [Pascale] Us of the past thinking about us of the future.
And your coffee's ready.
(bubbling)
Gimbled stove is working a treat.
- And we're outta here, we're leaving this bay,
and we're gonna go to Maggie island.
We're gonna get some work done
upload some videos,
and then we'll probably scoot out to the reef after that.
But we're gonna go shelter at Maggie Island for a bit,
grab a beer,
grab some more fresh fruit and fresh vegetables,
and then we'll go out again.
("Big Sky" by Koresma)
("Ashes" by Frankenstein's Calculator Club)
♪ And my dust will still love your dust ♪
♪ And my blood will smell like your blood♪
- We often have people asking do you eat any shark?
Sure we do.
If they're small enough, all right?
There's no point in eating like this smashing big shark.
But this one's, this one's a nice little fish.
About 80 centimeters.
Just under a meter.
I know that this one is a male shark, all right?
He's got these claspers at the bottom.
And they act, pretty much as a penis, all right?
Sharks practice internal fertilization.
Whereas most fish, most bony fish,
external, don't they?
The females release eggs,
and then the males release sperm into the water
and off they go.
Sharks don't do that.
These sharks, these little whalers, are live-bearing,
okay, the eggs are fertilized internal,
and they hatch, and out they come as young pups.
Just like us.
Well, we don't come out as young pups.
So this shark,
when you're bleeding a shark,
you cut lengthwise across the gill slits.
That's probably the best way.
I got a bit overzealous with the sharp knife,
and have continued on,
and his liver's come out.
And in sharks, they've got this really great big liver.
All right, and I can look at it, and I can see that
it's got a bit of pink to it, and a bit of light coloration.
If that was a dark gray color,
the shark's out of season,
and the flesh is likely to be quite rubbery.
So leading up to the wet season,
the livers will become particularly fatty,
as the sharks are getting ready to breed.
Whenever you're cutting the skin of a shark,
the best thing to do is to get the knife under it,
so the blade is acting on the underside of the skin.
Because Mother Nature has equipped these guys
with armor on the outside,
so if you're cutting into the skin like that,
you're gonna blunt your knife.
Really, really quickly.
All over a shark's skin, they don't have scales,
they have miniature teeth.
And it's actually called denticles.
Dent?
As in dentist?
You know?
So they've got tiny little teeth all over their body,
and they are hard.
So when you're cutting a shark,
you wanna get under the skin,
and then you wanna open the skin,
and then you can go about fileting it.
In not too different a fashion to a normal fish.
So here, if you pay attention,
you can see me using my knife to cut up and under,
from inside the skin before I start the work
of removing the filets.
("Big Sky" by Koresma)
Sharks have a skeleton made of cartilage,
and no bones to worry about
when you're fileting them.
This shark's skin is quite rough
if you feel it in one direction,
but it will be smooth if you went the other way.
In times past, it was used to make great sandpaper.
Okay, so we see the meat that we've got,
and you look, and you're like,
oh, my God, it's so red!
That's not 'cause I didn't bleed it properly,
if we look at it from this angle,
we can see that's nice, white flesh.
It's just you've just got a layer of very, very active
fast-twitch muscles there, okay?
Lots of oxygenation in those.
But that's fine.
That'll taste really, really great.
They've taken the skin off there,
it was no mean task,
both my knives are gonna have to go back
to the sharpening block.
You know, we don't do a lot of sharks,
so I'm not an expert on it.
So we only just gave you a very brief overview
of actually processing a shark,
but that's the basics, really.
Is just take the belly out, and then take the sides off,
as best you can,
but you're gonna need to look after your knives afterwards,
'cause sharks will not do them any favors.
And, in fact, we were talking
about the skin being sandpaper,
one of the other uses they've found for it in Japan
was wrapping your handle of your samurai sword.
Because it doesn't matter if you get covered
in blood and gore of your enemies.
You want a sword that won't slip out of your hand.
And shark skin is the handle for you.
♪ Don't let them ♪
♪ Take you down ♪
♪ Take your heart away ♪
♪ Don't let them ♪
♪ Take you down ♪
♪ Take your love away ♪
♪ And when the world pushes you down. ♪
- [Pascale] Thank you for tuning in to Free Range Sailing.
If you enjoyed the video, please give it a like
as it really helps get our video out to more viewers.
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