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Diving Bonaire: Why some of us love diving Bonaire
Bonaire Talk: Diving Bonaire: Archives: Archives 1999-2005: Archives - 2004-02-16 to 2004-08-14: Why some of us love diving Bonaire
Top of pagePrevious messageNext messageBottom of page Link to this message  By Scott Phillips (New BonaireTalk Poster - Post #2) on Monday, June 7, 2004 - 9:39 pm:     Edit PostPrint Post

While reading some recent threads here on BT, I've been reminded of a conversation I had several years ago with some divers in Bonaire who "just didn't get it." We were floating around in the pool at Buddy Dive, chatting with a group of folks who were almost done with their first dive trip to Bonaire, and they were complaining about how "there's nothing to see here" and "we just don't get the appeal of this place". I was kind of stunned: in the previous 3 or four days, we had been inked by a baby octopus, had spent half an hour following an adult octopus all over the place, had been buzzed by an eagle ray passing by close enough that we could have touched it, had seen three turtles (one swam through my dive buddy's legs, another lay motionless on a ledge while we watch from inches away), several frogfish of various colors, a few seahorses, juvenile trunkfish, clouds of silversides, huge tarpon up close and personal....y'know, all the cool stuff that Bonaire's waters are so full of. Further discussion with these folks indicated a few things: they had been to dive locales like the Red Sea, Caymans, various South Pacific islands, etc. and were used to seeing big, grand stuff with very little effort; but more importantly, their only dives had been boat dives where they "stayed with the group" and didn't see much of anything.

I think the point of my hopefully not too long-winded story is that Bonaire is NOT the place to go for outrageous walls, canyons, seamounts and large pelagics that can be pointed out by underwater tour guide divemasters on dive boats, but is instead a paradise for those with the desire to slow down, look around, poke in the nooks and crannies and keep your eyes open while experiencing the joy of discovery that diving on your own in the best place in the world for shore diving can bring.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Fiona Rattray (Experienced BonaireTalker - Post #240) on Monday, June 7, 2004 - 9:55 pm:     Edit PostPrint Post

Scott, I second that emotion.

Also, I find that generally, the food is great. True, you might have to sometimes ask for your check, rather than the waitstaff coming to your table the way it happens in North America. But a short search on restaurant etiquette would show that on Bonaire it's considered rude to give the check to the restaurant patron before they ask for it.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By DIVER DEBBI (Experienced BonaireTalker - Post #384) on Tuesday, June 8, 2004 - 12:10 am:     Edit PostPrint Post

ditto above sentiments....there are people who do not see the wonder all around them ...I have heard that about the park ...that holds so many beautiful experiences if you only stop and look...Bonaire rules !

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Kay Powers (Extraordinary BonaireTalker - Post #804) on Tuesday, June 8, 2004 - 12:47 am:     Edit PostPrint Post

I agree....5 days and counting....Bonaire is my paradise!

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (BonaireTalker - Post #91) on Tuesday, June 8, 2004 - 1:55 am:     Edit PostPrint Post

Very well said Scott. Could not agree more.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Faith M. Senie (Experienced BonaireTalker - Post #515) on Tuesday, June 8, 2004 - 7:55 am:     Edit PostPrint Post

heh, and that's exactly why I so disliked St. John (USVI) so much -- the divemaster spent so much time rushing around trying to find big ol' pelagics for his customers and went zooming past a zillion really cool macro critters that I was dying to see -- but in St. John, you MUST stay with the DM and are not allowed to putter around on your own (yes, we asked). By the 3rd day they finally figured out that we hated being dragged around the ocean like that and gave us some time poking around under the boat at the end of the dive. But by then we were pretty much done with diving with them... When Bonaire says "diving freedom", it really does mean something!

Faith

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Igor van Riel (Supreme BonaireTalker - Post #2503) on Tuesday, June 8, 2004 - 8:14 am:     Edit PostPrint Post

Amen Scott, I agree!!! :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Karin van Veen (Extraordinary BonaireTalker - Post #1336) on Tuesday, June 8, 2004 - 8:32 am:     Edit PostPrint Post

Although I only snorkel, I cannot immagine someone doesn't like Bonaire's underwaterworld. It's so relaxing, so much to discovver, it's great when you discover a tiny fish around the coral. And the coral,.... Go to Karpata, and you'll see the most beautiful underwaterforest you can think off!
About slow dining, I now know what the US people mean, now I've been to the US for the first time (in fact they used the "US method" at St Maarten too). It's terrible, imho, you just cannot enjoy the food, it's all about quick money making, eat pay and get out. When I go to diner, I plan to be away all evening, have a drink first, watching the menu, thinking about what to eat, order a starter and main course (glanse at the deserts already). Eat and enjoy, waiting between the courses makes your food go down a little. Then descide if you like a desert, afterwards have a nice coffee (or 2), talk, enjoy, and ask for the check when it's time to get home.
In the US the food was good, but I couldn't realy enjoy it. I'm not the quickest eater, my table mates usually finished before me. In one restaurant I was still enjoying my huge salad, while the waitress already got all the dishes away. In Europe it is very rude to clean up the table when one or more people at the table are still eating. Then the main course got served, also mine, while I was still eating my starter!!!! So in order to not let my main course get cold, I left the starter for what it was and ate my main course. Before I finished that, they came and ask about what we'd like for desert, and served with our deserts,... was the check! So, how about coffee, an extra drink maybe????
Relax is probably THE keyword here.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Larry Leonard (BonaireTalker - Post #59) on Tuesday, June 8, 2004 - 10:20 am:     Edit PostPrint Post

Bonaire ruined me for non-Bonaire diving. :-) Since my first trip to Bonaire 3 years ago I have honestly hated every diving experience since. The self paced, self guided, self scheduled style of diving showed me what real diving was all about. I'll never ride the cattle car boats again - well, I won't like it. ;)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Edward Stewart (New BonaireTalk Poster - Post #6) on Tuesday, June 8, 2004 - 10:22 am:     Edit PostPrint Post

Many divers with many taste's
or There are people who dive and then there are
Divers!

may I recomend a "solo course" for those who like to stray from the group.
this is the only way I enjoy Cozumel.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Linda Stoltzfus (Experienced BonaireTalker - Post #233) on Tuesday, June 8, 2004 - 11:20 am:     Edit PostPrint Post

I love this thread...because I love Bonaire and the relaxed way I can enjoy the sea life. Totally agree with you all....

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Renea (Experienced BonaireTalker - Post #113) on Tuesday, June 8, 2004 - 12:01 pm:     Edit PostPrint Post

Wow, can't believe that some people could say that about Bonaire! Scott, I totally agree with you plus, Bonaire is home of DIVING FREEDOM!! 87 days till we make our 6th trip back!

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Mary Wills (Experienced BonaireTalker - Post #223) on Tuesday, June 8, 2004 - 12:37 pm:     Edit PostPrint Post

I, too, have tired of being herded about a reef by an impatient dive master. On some of my last boat dives, I'd let the hurried dive master and his (mostly) willing herd go off at a frenzied pace while I spent time near the boat finding wonderful critters.
For those who want a kind of fast paced diving (and sometimes I admit I do) then a live-aboard is for you. But then, you are not on your own schedule: breakfast, first dive; snack, second dive; lunch (the boat moves), third dive; snack, fourth dive; dinner, night dive; sleep, (the boat moves). I spent one of my most enjoyable dives on a live-aboard on a night dive, under the 'swing' of the boat. While others would scurry off 'looking for the good stuff', I'd find a coral head with nudibranchs, orange ball coralimorphs, and watch a lobster or two amble by.

NOTHING can beat the diving freedom of Bonaire. In Bonaire, I never have to explain to a dive master that I'm here to enjoy what is in front of me, I'm not off on a journey to find the magical thing that just might be around the bend.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Marcus L. Barnes (Experienced BonaireTalker - Post #108) on Tuesday, June 8, 2004 - 12:50 pm:     Edit PostPrint Post

Bingo! Shore Diving Bonaire and boat diving the live-aboards in that order is the way to go IMHO. 20 Minute/$80.00 boat dives at 80 feet with a Dive Master? No Thanks.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Larry Leonard (BonaireTalker - Post #60) on Tuesday, June 8, 2004 - 1:00 pm:     Edit PostPrint Post

I did not even think about the cost of cattle car boat diving - every trip pre-Bonaire I would be stunned to see the end of vacation tally yet thought that it was the only way. On the other hand, the more divers they stuff in those boats the less of them will be on Bonaire. ;) Cram 'em in guys! :D

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Denise Kacavas (Experienced BonaireTalker - Post #730) on Tuesday, June 8, 2004 - 1:27 pm:     Edit PostPrint Post

I enjoy boat dives in Bonaire :-) Request my favorite dive locations, jump in the water, take my sweet time looking at whatever I like and no concern as to where the dm is or what he/she is doing, 45 to 60 min dives
(AM 2-tank boat dive & unlimited shore-tanks $52.50
Afternoon 1 tank boat dive and unlimited shore tanks $36.50
3 Tank boat dive and unlimited shore tanks $63), up the ladder as captain take my fins and then takes off my tank, and then I can do my set up of the tank for the next dive .... no lugging tanks, ... spoil me rotten :-)
To each their own, Bonaire offers either or :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Denise Kacavas (Experienced BonaireTalker - Post #731) on Tuesday, June 8, 2004 - 1:45 pm:     Edit PostPrint Post

and the boat dives I've done in Bonaire (with Divi) have not been cattle boat conditions ... done that in FL though :-(

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (BonaireTalker - Post #92) on Tuesday, June 8, 2004 - 1:51 pm:     Edit PostPrint Post

Now I understand why so many people have made much more dives then I did.
5 dives a day! That looks like working!
I make one dive per day, occasionally 2 Enjoy the park. Make a morning walk (6:30) through Kralendijk (recommended!). Enjoy my family. Play ball with them and snorkel a bit. Drive through the kunuku. Visit an artist. Have a talk to some Bonairians to practice my papiamentu. Enjoy the sunset, have a drink. Start eating very slowly. I don't ask for the bill, it will come.

I enjoy watching the Iguana's, donkeys, flamingo's, parrots, the lizards and the cacti.
After 2 weeks I'm reborn. I don't want to go home. When I'm home, I lurk every day on BT.

Is'nt Bonaire wonderful :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Marcus L. Barnes (Experienced BonaireTalker - Post #110) on Tuesday, June 8, 2004 - 2:01 pm:     Edit PostPrint Post

We did a boat dive on Bonaire once. The Dive Master told us to be on the surface with 500 PSI; so, my brother-in-law and I stayed in approximately 10 - 30 ft. of water underneath the boat until we were down to 500 PSI. My wife, a snorkler at this time, was on the the boat when the dive master got out of the water and back on the boat. When my brother-in-law and I finally surfaced w/500 PSI exactly, my wife informed us that the dive master was ticked off in a major way. Obviously, he had something better to do than wait for paying customers. Bottom Line - Shore Diving = Diving Freedom, adventure and low cost on a weekly basis (IMHO). That said - To each their own.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Linnea Wijkhof-Wimberly (Experienced BonaireTalker - Post #706) on Tuesday, June 8, 2004 - 2:17 pm:     Edit PostPrint Post

Dive Bonaire at Divi used to say "turn around at 1500 psi and come back on the boat at 500 psi". The first time I dove Bonaire, I asked "Max time?", got the 1500/500 answer, I replied "No, how long?". I finally got an answer of 60 minutes. When I got back on the boat after 60 minutes and showed the DM my SPG with 1800 psi and asked if he really wanted me back on the boat at 500 psi, he said "OH!" No problem after that, they gave both psi info and max times along with max depths.

So, if you get good bottom time and are only given the psi rules, ask "How long?" until you get an answer.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Marcus L. Barnes (Experienced BonaireTalker - Post #111) on Tuesday, June 8, 2004 - 3:09 pm:     Edit PostPrint Post

No problem with the PSI rule. Big problem with being told to limit our dives to a certain length of time (i.e. 60 minutes); therefore, one of the big reasons for our preference for shore diving over boat diving (not the only reason though). As for live aboards, we often returned to the Cayman Aggressor with less than 500 PSI and the DM's never said a word. There were no time limits on the Aggressor and the DM's, while in the water, never interfered. We enjoyed the Aggressor much more than any of the boat dives we have done on Cozumel for example. Once again - to each their own. I hope this thread helps those trying to decide between boat, shore and/or live aboards for whatever reason.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Jerry Besco (BonaireTalker - Post #41) on Tuesday, June 8, 2004 - 3:49 pm:     Edit PostPrint Post

Bonaire is an adventure above water as well as below. The Dutch are great people and I like the fact there's no one to harass you to buy something, like some islands. It's big enough to hold new experiences but small enough you can't get lost for long. I had the good fortune to dive in all four seasons and look forward to coming back in '05. Every time I do, I "Get It" a little more and appreciate it a lot more.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (BonaireTalker - Post #93) on Tuesday, June 8, 2004 - 3:54 pm:     Edit PostPrint Post

Linnea, where does your Dutch name "wijkhof" come from?

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Niki Harris (Extraordinary BonaireTalker - Post #1123) on Tuesday, June 8, 2004 - 5:17 pm:     Edit PostPrint Post

I love this thread too. Scott really put it well. And I agree wholeheartedly with Bob Smits (his post #92)!

It only took one trip to Grand Cayman to realize that I want to dive from shore on my own schedule. I always find neat stuff no matter if I repeat dive locations.

There was a note in one fellow's trip report that visibility was only 40-60 feet. The rains in the past few months might have left more particulates in the water. From my observation over 7 years, viz is usually better than that.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Israel A. Sanchez (BonaireTalker - Post #39) on Tuesday, June 8, 2004 - 9:10 pm:     Edit PostPrint Post

Like Marcus said, To each their own! Sometimes people arrive to the Island misinformed and the setting is just shocking to them! More times than not, it is the complainers who are responsible for their own disappointment. They fail to research THOROUGHLY and go through various sources to finally reach out an opinion. I found hard to believe there were visitors to the island who were "shocked" there were no sandy beaches. Alas they were there... complaining... A diver who is "shocked" not to find pelagics or walls in Bonaire either booked a last minute trip without asking much, or simply failed to research more. Heck, Bonaire is known as the "Macro Capital" of the Caribbean, and any traveling diver can tell you that. Ed Stewart is also right when he states that there are divers and there are people who dive. If those people show up to the island expecting things that are not there, their fault! They should've done their homework! My point is that if you come prepared with plenty of information and KNOW what to expect from the island, well then, you will rarely be disappointed. Granted somethings are beyond our control (like service and quality of food at the restaurants which seem to fluctuate as much as the tides) but that is minimal compared to the big picture. It is much easier to get sour and assign blame than it is to take responsibility for one's actions, or lack of thereof. Just my two cents! Coach Izzy

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By John Carter (BonaireTalker - Post #54) on Wednesday, June 9, 2004 - 10:24 am:     Edit PostPrint Post

Karin,

Interesting to note your comments about dining. I have heard that compared to other areas in the world the US is considered the land of fast eating. I know for myself and many others eating gets little time because of the many other things that we need to do. I usually schedule myself 30 minutes for lunch and when I do eat dinner try to limit it to 1 hour. Usually I have a host of things to do in the evening and if I spend it eating then I don't get things done. Many times if we go out and eat we will try to call ahead and order our food so it will be ready by the time we get there. There have been restaurants that offer the "businessman's lunch/dinner where it's ready in 10 minutes or its free.

Anyhow I suppose it is a personal preference. My wife says she can see me getting antsy when I have to wait for food because I am mentally going through my list of chores waiting at home to be done before going to bed.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (BonaireTalker - Post #96) on Wednesday, June 9, 2004 - 10:40 am:     Edit PostPrint Post

So in the US people go to a restaurant to have a quick fill of their stomach :-)
When I go to a restaurant with my wife and/or friends I go there to have a nice evening with good food and pleasant talk. Most of the time that takes at least 3 hours.

When I invite some of our businessfriends its not a big difference either. You order a glass of wine, study the menu en get to know each-other.
I talk about holidays (great excuse to talk about diving on Bonaire :-)) their kids, hobbies etc. After sometime we discuss business.
Sometimes these dinners last till after midnight.

I must admit that the last couple of years the US-economy is doing much better than the Dutch :-)

I'm not sure who's the happiest :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By John Carter (BonaireTalker - Post #55) on Wednesday, June 9, 2004 - 12:48 pm:     Edit PostPrint Post

There are times when we will go out for the sake of a long dinner it's just most times its eat and get back to activities especially when we are in Daylight Savings Time. Things slow down in the winter. I couldn't make it to midnight. I have to hit the rack by 10 PM as I get up at 3:30 AM to go to the gym.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (BonaireTalker - Post #97) on Wednesday, June 9, 2004 - 1:38 pm:     Edit PostPrint Post

It's a shame that you did not post a picture with yr profile.
Getting up at 3:30 to go to the gym must make you look like Arnold S :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By John Carter (BonaireTalker - Post #56) on Wednesday, June 9, 2004 - 1:46 pm:     Edit PostPrint Post

Nah, I'm skinny and bony. Just getting up early to go to the gym makes it part of my workday. If I were to do it at the end of the day I would have all day to find an excuse as to why I can't make it to the gym. This way if I can get my feet on the floor ( in other words out of bed) I can get my workout in and get to work by 6:30 or 7:00 before I know what's happening.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bud Gillan (Experienced BonaireTalker - Post #108) on Wednesday, June 9, 2004 - 5:34 pm:     Edit PostPrint Post

A Fresh Fish Story about getting waterlogged on Bonaire.

The best of Bonaire to me is getting waterlogged. Soaking every neuron in my skull, leeching out the poisons of today's society and thoughts that pollute one's being. It takes hours and hours and days and days. We call it islandmind. After awhile time itself is different. After awhile the water does not seem wet. The same place everyday, isn't the same place. UW life comes to you on Bonaire. More living things traveling past you to see and hang out. In the shallows or in the deep blue water stuff is always changing. I am convinced something is in the water or maybe it is the water itself. But it changes you. 25 times there tells me so. Soon again...next month.

I remember while I was studying in the Netherlands one day trip to Amsterdam some American students from the school wanted to eat at McDonalds. I thought that was strange but went along. It tasted the same and took, well, only 5 minutes. Off we went to see some of Vermeer and Rembrandt's work at the Rijksmuseum. When we got there the night before the "Nightwatch" had been vandalized by some sicko. That year we got to watch the Dutch artists reconstruct this amazing piece back to its original work as each trip to the Rijksmuseum allowed us to follow the progress. This was the year Amsterdam celebrated its 700th birthday as did the tiny village (dorpje), Eck En Wiel, where our school was located. 700 years old. That is really strange for those that live on the west side of the big Pond. Here in Florida buildings over 20 years old are replaced.

Back in Amsterdam another phenomena was happening. Besides really fast lunches and really slow dinners (pass the check to Mr. Smits), posters of Bruce Springsteen were all over the place. It was announcing his huge concert. The Dutch students said they felt a special bond with BRUCE, since he had a Dutch family background and his music was real rock. His name translates into something like "Rockjumper". That seemed appropriate since considering his profession. Growing up at the Jersey Shore next to Asbury Park, most members of his band went to our high school. So going to Amsterdam to see Bruce, et al, added to the wonder of the first in this day. I wondered if the Scots that eat in the McDonalds in Glasgow find the seem kindredness to their namesake.

Later I discovered the only real fastfood in Holland is fresh raw herring with onions called Hollandse Nieuw (this "new Dutch" or fresh fish sends many Nederlanders into a sort of feeding frenzy if I can borrow an aquatic expression). It is out of this world. Like Bonaire.

Which brings me back to the start of the story, or case-in-point. Just the mere thinking about Bonaire headsoaking these last few moments and the thought of being in the incredible blue water sets neurons off in a synaptic scurry of activity. Acetylcholine (nerve juice) activity connecting the dots and meaning in life.

Yup, diving on Bonaire is a wonder. And last year I saw a restaurant chalkboard on Bonaire with...you guessed it, Hollandse Nieuw.

Bud


ps. Dive Bonaire, your brain will never be the same.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (BonaireTalker - Post #100) on Wednesday, June 9, 2004 - 5:42 pm:     Edit PostPrint Post

Bud, I just love yr last line:
"Dive Bonaire, your brain will never be the same."
I cannot agree more.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Martin de Weger (Supreme BonaireTalker - Post #3343) on Wednesday, June 9, 2004 - 5:44 pm:     Edit PostPrint Post

Brain, what brain??? :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Linda Richter - NetTech (Moderator - Post #1850) on Wednesday, June 9, 2004 - 6:16 pm:     Edit PostPrint Post

Hey Bud, it is fresh herring night on Bonaire! Jake is at De Tuin right now indulging on fresh herring flown in today on KLM.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Jake Richter (Moderator - Post #4925) on Wednesday, June 9, 2004 - 8:44 pm:     Edit PostPrint Post

Well, I was the sole American representative at DeTuin's Hollandse Nieuw night tonight, and welcomed with open arms by the many Dutch friends (and a few Antillean ones too) that I saw there.

Quite the festive atmosphere, with Dutch music playing (blaring? :-) ) in the background, and many "haaring" eaters dressed in Orange in support of Holland's soccer team in the on-going Euro-Cup (Marc will correct me if I get anything wrong here, I'm sure).

As Bud says, the fresh herring is out of this world. And boy is it fresh - they catch it, scale it, gut it, remove the head and the vertebrae (basically just the bone down the middle of the fish), and ship it out. At a restaurant or home the fish is served with onions as Bud describes. You pick up the now boneless (except for the tail), headless, and scaleless, raw herring, run it through the onions in the hopes that some will cling to the fish, and then raise it above mouth height and slide it in, taking a bite of as much of it as you can at once. All my herring were two-biters tonight :-)

At DeTuin, the herring was served with white bread triangles and these great pickle slices, but I saw many practiced haaring eaters look at these sides with disdain as they focused on the fish and onions.

Mind you I did try to get other attendees at last night's gathering at Gibi's to join me tonight, and the only one that did was Kitty. (Thank you Kitty! :-) )

It was a nice, festive, very friendly and social, and not least of all, tasty evening!

Jake

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By jos van osnabrugge (Extraordinary BonaireTalker - Post #1167) on Wednesday, June 9, 2004 - 10:49 pm:     Edit PostPrint Post

Bud , I just love the way you synops it all:
Dive Bonaire, your brain will never be the same.

In RotterdamZoo they have big beautifull fishtanks where you walk through a tunnel , walk slowly , adjust your breating , happines follows automatically.


Jake , thanks for reminding me I have to go to the fish shop thiss morning.
I just missed the "korenwijn" in your Haring add:-)

Didn't they serve it ???

jos

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (Experienced BonaireTalker - Post #101) on Thursday, June 10, 2004 - 2:11 am:     Edit PostPrint Post

Jake,
You described the haring so vividly..... I will have to go to the fishshop. I believe I still have a bottle of korenwijn in my cellar.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Fiona Rattray (Experienced BonaireTalker - Post #247) on Thursday, June 10, 2004 - 3:58 am:     Edit PostPrint Post

Thanks for that post, Jake, now I am hungry...sigh...I miss De Tuin...maybe Bob will describe the korenwijn for us, too, I'm not familiar with it....bring on the Slow Food revolution...

Speaking as a first-generation Canadian of Scottish parents, I distinctly remember my first experience of a McDonalds hamburger in the late 1960's when I was 9 or 10...my family didn't eat at these new fast food restaurants...not good value for the money....a neighbour's parent took a bunch of us kids to try this restaurant, it was described with much anticipation by my friends....I remember being obscurely disappointed with the burger...home cooking was better.....but then, the Scots are not known for their "haut cuisine"...... :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (Experienced BonaireTalker - Post #102) on Thursday, June 10, 2004 - 4:47 am:     Edit PostPrint Post

Geneva's and Korenwijn are made according to ancient tradition. Distilled from the finest grain and carefully selected herbs and spices.

Different kinds of grain are used. Malted barley is used together with rye and corn. Traditionally these cereals were used in equal parts. These days each distillery uses a unique secret mixture. It can vary from using only malted barley, to using 35 % malted barley supplemented only with rye or only with corn. The malted barley is necessary because it contains the enzymes that convert the starch into sugar.

The cereals are ground and then water is added. This is mixed and heated so the enzymes from the barley can convert the starch from the grain into sugar. Then the mixture is cooled and a special yeast is added. The yeast converts the sugar into alcohol and CO2. Thus a alcoholic liquid is formed that contains ± 8 % alcohol.

This liquid is then distilled in the first still. The handmade copper still is traditionally heated with coals. Recently gas or steam is used more often. The result of this first distillation is called 'Ruwnat' it has an alcoholic contend of ± 20%.

A second distillation in an other still raises the alcohol content from 20 to % 32 %. The result of this distillation is called 'Enkelnat'.

This is distilled one final time in the third still and then has an alcoholic contend of ± 48%. This is called 'Bestnat'. This is the most important ingredient for Geneva.

During each distillation the master distiller can influence the taste and smell of the result. He does this by separating the first part from the middle part and the last part. The first part contains a lot of stuff that gives you headaches so this he removes. The middle part is the best in taste and smell so this is used in the next distillation. The last part is not very good in taste or smell so this he removes from the middle part. This is where it becomes an art. The skill of the master distiller makes or breaks the result. He has to decide which parts to use and which not. Only when he does a good job a beautiful Geneva is born. Distillers learn how to do this only after many years of experience.

The 'Bestnat' that is distilled with so much care is distilled once more with a blend of juniper berries, aromatic herbs and roots. These are blended according to ancient family recipes. This distillation is again done under the supervision of the master distiller himself. It is he who blends the herbs and determines the perfect mixture to complement the taste and smell of the Geneva. This lends the Geneva its own gentle flavor. Much used herbs are juniper berries, anis seed and liquorish root.

The best Geneva is then rested on oak barrels. Small barrels are used of ± 234 liters, so the Geneva can develop its full round flavor and subtle smell. This resting is done at ± 38% alcohol.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (Experienced BonaireTalker - Post #103) on Thursday, June 10, 2004 - 4:49 am:     Edit PostPrint Post

Next time I come to Bonaire, I'll bring some Korenwijn. We can consume it at Gibi's. Or would Bongo's be more appropriate?

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Fiona Rattray (Experienced BonaireTalker - Post #248) on Thursday, June 10, 2004 - 9:00 am:     Edit PostPrint Post

Thanks, Bob....sounds like making Scotch whisky except for the juniper berries and other herbs....the same distillation into three parts, and the art form of the blending of the different "washes" to get something wonderful....the flavour in whiskey comes from the spring water, the peat and the malted barley...
by all means, bring some Korenwijn....I'll bring some single malt whisky....Highland Park or Ardbeg...
better make it when the haaring are running....

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (Experienced BonaireTalker - Post #104) on Thursday, June 10, 2004 - 9:16 am:     Edit PostPrint Post

Ardbeg:
It's a little oily, and after a sip you can turn your tongue about the inside your mouth for a half-minute or more and feel the edgy flavors of this hefty scotch. Not for the meek, but a must for anyone who drinks scotch with an regularity.

........... I'm looking forward to it :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Jake Richter (Moderator - Post #4929) on Thursday, June 10, 2004 - 10:29 am:     Edit PostPrint Post

No Korenwijn for me last night, although Genever/Geneva was poured for some.

Jake

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Linnea Wijkhof-Wimberly (Experienced BonaireTalker - Post #707) on Thursday, June 10, 2004 - 11:41 am:     Edit PostPrint Post

I will have to make the herring nights while I am on Bonaire. I have not had fresh herring, but I love pickled herring in sour cream.

Back to the psi/time thing. The time limit is a courtesy to the DM's and to the air gulpers. It gives the DM's the knowledge of when everyone should be back on the boat and when to start worrying. It also keeps the air gulpers from having to sit on the boat getting sunburned and hungry for a long time.

I love the S. Pacific/Indian Ocean/Red Sea for the beautiful critters there, I love Bonaire for the people and the relaxed diving.

Now for the long story of my maiden name. There are a dozen different ways of spelling it. Wyckoff being the most common and the one on my birth cert. The family had wandering feet even back in the old countries, Denmark (including what is now Norway and Sweden), England, Russia, and Finland. The last stop was in Holland in the area of Zierickzee on Schouen. The name of the first man in the family to come to New Netherland was Pieter Claesen in 1636. When the English took over they insisted on their style of surnames. Pieter was a local judge and made up the name of Wijkhof which was supposed to mean local or town court. He went by the full name of Pieter Claesen Wijkhof from then on.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bud Gillan (Experienced BonaireTalker - Post #110) on Saturday, June 12, 2004 - 5:00 pm:     Edit PostPrint Post

Bright Ideas,

Jake and Linda. You are killing me with the Hollandse Nieuw story. One can only imagine. Creamed herring/haring is good, but it is just a different food group. Just don't start telling stories about the other Dutch ocean fast food, Lekker Gebak. This (translated) "delicious baked" is, well, amazingly well-named. If you find that on Bonaire, I mean the genuine thing, I would fly to Bonaire to try it...actually I am. DCA tickets came today for next month.

This entire thread is a good example of the neurological changes one undergoes with any a modicom of diving off Bonaire. While Guinness has "brilliant" ideas, Bonaire has "Bright" ones.
Maybe that is an American tale though. Case in point, I am looking for some hydroid sting volunteers for the July Jelly Jam. There are Bright rewards.

And last, but not least, please don't mention chocolaat vla, the killer ultra creamy Dutch mousse pudding. A friend of mine from Katwijk aan Zee (due west of Amsterdam on the Atlantic), married a Californian. They moved to the U.S. and he started imported Dutch vla and Gouda kaas, but not yet here to Florida. Try some chocolaat vla next time you are in Kralendijk. Some Dutch person will have tell you the right brand. Not on South Beach or Atkins, but I bet lekker gebak is.

Dive Bonaire, your brain will never be the same.

Bud




 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Cosimo Leipold (BonaireTalker - Post #48) on Monday, June 14, 2004 - 9:24 am:     Edit PostPrint Post

Gee, I wonder what this whole thread might be in reference to... ;) I said it was amazing for macro life!

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (Experienced BonaireTalker - Post #124) on Monday, June 14, 2004 - 9:30 am:     Edit PostPrint Post

Cosimo,

I cld not find a post from you in this thread. What are u referring to?

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Cosimo Leipold (BonaireTalker - Post #49) on Monday, June 14, 2004 - 10:08 am:     Edit PostPrint Post

I figured this whole thread was in response to my Trip Report which has been getting regularly kicked squarely in the groin for a week or so now. Since I talked about macro life and a lack of 'big' fish I figured thats what the first post was in reference to.

(Message edited by cosimo on June 14, 2004)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (Experienced BonaireTalker - Post #125) on Monday, June 14, 2004 - 10:19 am:     Edit PostPrint Post

If seen a lot of compliments on yr trip report too.
Not everybody agreed with everything, but that's not kicking in the groin.
You started a very lively and ORIGAL thread, to say the least.
Very well written too.

Please keep them coming.

(Message edited by bpsmits on June 14, 2004)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Scott Phillips (New BonaireTalk Poster - Post #5) on Monday, June 14, 2004 - 10:30 am:     Edit PostPrint Post

Since I started this whole thing, I feel compelled to comment.

First, Cosimo is partially correct when inferring that his trip report was partly involved in my initial posting. When reading some of his comments, as well as some others lately, it simply reminded me of the conversation that I related in my original posting. Some of these recent comments about diving in Bonaire just stirred up an old memory that I felt compelled to share. That's what this forum is all about: people sharing their feelings and OPINIONS about Bonaire.

Second, as long as Cosimo brings it up, my opinion is that Bonaire diving is about WAY more than just macro life, although that is a major part of the beauty of diving there. For me, regular sightings of turtles, tarpon, barracuda, schools of silversides, schools of boga, eagle rays, rivers of fish moving along the reef at dusk, and, from what I hear recently, occassional sightings of dolphins do not fall into the category of macro life and are all a HUGE part of the appeal of diving Bonaire.

Third, I agree with a lot of other comments posted elsewhere regarding the unique cultural aspects of Bonaire topside. The myriad of influences is apparent everywhere, and there is plenty of non-commerical, non-"americanized" flavor all over the island.

Fourth (gee, this numbering scheme is getting a little ridiculous), since I haven't been to Roatan, I appreciate Cosimo's comments in his trip report about finding the culture there refreshing and enlightening, but I have heard many far more negative comments from divers who have been there regarding the filth, crime, guns, disease, poverty, etc. that some find more unpleasant than enlightening while on vacation. As so many have said, to each his/her own, and difference of opinions and like and dislikes is, I believe, what this forum is all about.

And finally (see, no more numbering!), I find it so cool how threads on this board morph into so many topics. What started as a comment on what I like about diving Bonaire has morphed into discussions on dining, pace-of-life, Dutch delicacies (personally, while being fairly adventurous on the dining front, I think I'll pass on the raw herring!!) and details of distillation of exotic liquors! Where else could such fine free-form expression exist but on Bonaire Talk?

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Smits (Experienced BonaireTalker - Post #126) on Monday, June 14, 2004 - 10:42 am:     Edit PostPrint Post

Cosimo and Scott,

You both should team up. I dont know what yr profession is, but you both write very entertaining.
Start writing a book or an article together. People will love it. Or publish some travelstories. (maybe for KLM or Air Jamaica)

Oh no, yr gonna reply that you're a journalist / writer already :-)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By seb schulherr (Extraordinary BonaireTalker - Post #1641) on Monday, June 14, 2004 - 11:42 pm:     Edit PostPrint Post

Bud, we'll be glad to take pictures or help capture jellyfish, but we are DEFINITELY NOT VOLUNTEERING TO GET STUNG.
Anything else, we'll talk about.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By sherri rommuno (New BonaireTalk Poster - Post #3) on Wednesday, June 16, 2004 - 11:58 pm:     Edit PostPrint Post

2 trips, and 40+ dives. My husband and I agree. We love the "freedom" of diving. I love the fact that I can breath my tank to 500 psi. On all other dives out side of Bonaire I am forced to come up with 1200 to 1800 psi (I conserve my air well). We love to micro dive, we can spend 60 minutes in a small area. We see tiny baby eels, shrimp, sea horse, octopus cleaning their house etc. The freedom of shore diving on "your" time schedule is very cool. Learn your navigation skills to dive on your own on the shore dive sites. A MUST is "salt pier"

 


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