Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Welcome to Jetboaters.net!
We are delighted you have found your way to the best Jet Boaters Forum on the internet! Please consider Signing Up so that you can enjoy all the features and offers on the forum. We have members with boats from all the major manufacturers including Yamaha, Seadoo, Scarab and Chaparral. We don't email you SPAM, and the site is totally non-commercial. So what's to lose? IT IS FREE!
Membership allows you to ask questions (no matter how mundane), meet up with other jet boaters, see full images (not just thumbnails), browse the member map and qualifies you for members only discounts offered by vendors who run specials for our members only! (It also gets rid of this banner!)
Guest, we are pleased to announce that Hydrophase Ridesteady is offering an extra $100 off for JETBOATERS.NET members on any Ridesteady for Yamaha Speed Control system purchased through March 7th, 2025. Ridesteady is a speed control system (“cruise control”) that uses GPS satellites or engine RPM to keep your boat at the set speed you choose. On twin engine boats, it will also automatically synchronize your engines.
Tonight I made Eggplant Parmesan. I made my own simple sauce of onions, leeks, carrots, celery and garlic with diced tomatoes and acan of sauce mixed in. I cooked it about three hours. I did not saute the eggplant in oil as I find it absorbs to much of it. Instead after salting I placed in a baking pan with a layer of sauce on the bottom and then added a slice of eggplan topped with sauce and cheese (provolone and parmesan). I repeated this three time covered with foil and cooked at 400 degrees for about 40 minutes, removed the foil and cooked an other ten minutes to brown the cheese.
Tonight I made Eggplant Parmesan. I made my own simple sauce of onions, leeks, carrots, celery and garlic with diced tomatoes and acan of sauce mixed in. I cooked it about three hours. I did not saute the eggplant in oil as I find it absorbs to much of it. Instead after salting I placed in a baking pan with a layer of sauce on the bottom and then added a slice of eggplan topped with sauce and cheese (provolone and parmesan). I repeated this three time covered with foil and cooked at 400 degrees for about 40 minutes, removed the foil and cooked an other ten minutes to brown the cheese.
