I built my 3" for that place and it works great. Every tool has its own application and place where it works. Just my take, and remember I am no expert or have vast experience. On the other hand, the smaller bulb type suckers for bedrock work are of fantastic utility. There must be thousands of these things laying around, unused. Large bedrock cracks, especially underwater, would be a good application.but I rarely encounter one that can't be scooped out much more effectively. have been suggested and executed - still it is a hard way to get nothing in my experience. Lots of improvements, handles, valves, etc. The general concept IS APPEALING (as witnessed by the huge interest and sales) but the effort and awkward ergonomic aspects will kill you in short order - with very little to show for the effort. The videos showing volumes of material being sucked are a joke. made a piece of JUNK! Also, in general, I have found the larger suckers of VERY limited utility for the prospector. I bought a small one at a prospecting Shop in Prescott AZ last summer because I left mine home. I am sure there are other quality vendors out there like DeserDog who posted here. It would be great on chicken, steak, salmon, plain on a spoon, mixed into pasta… the possibilities are endless.I bought the best one Gold-n-Sand makes. You don’t want the garlic to burn.įinally, add some chicken stock (or vegetable stock, or water, if you don’t have any), heat until it’s bubbling, then turn off the heat and add some lemon juice and a little more butter. Sauté until fragrant, only about 30 seconds. Then, add a little more butter to the skillet and heat until it’s melted.Īdd some finely minced garlic and a mixture of fresh chopped herbs to the pan– I used oregano, thyme, and parsley. Then, continue heating over medium-high heat until almost all the liquid has evaporated. Immediately after you add it, use a wooden spoon to help stir up any browned bits from the bottom of the pan. I recommend a dry white wine, such as pinot grigio or sauvignon blanc. The sauce is made in the same pan in which you cooked the fish.įirst, add some white wine to deglaze the skillet.
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