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post #61 of 65 Old 01-17-2011
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Originally Posted by unomio View Post
...What I want to know is--how do you manage in 95 degree heat and 100% humidity? The last thing I want to be anywhere near is a stove....
Air conditioning, of course.
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post #62 of 65 Old 01-17-2011
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What did that monster weigh???
SD, didn't log the size but that's a smallish one, maybe 28lbs or so. 100+ pounders are quite common but the 30ish pounders are the best eating.


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post #63 of 65 Old 01-18-2011
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In another thread Faster reckoned our cockpit looked civilised. Compared to Sequitor I'm having my doubts and I must say that Moonglow's haul makes me ashamed to admit that I am not a fisherman by any stretch. Nonetheless prawns and oysters washed down with a nice Italian Pinot Grigio was a treat.

We got the food from a passing boat that does the rounds of the area we were anchored in. Freshly shucked Sydney Rock oysters and local prawns (shrimp for you lot) with a dill mayonaisse. If you have never eaten fresh Sydney Rocks you have missed possibly the best oyster on the planet. They are small but beautifully sweet. Anything more than a squeeze of lemon or lime is an act of heresy.


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“Life is a trick, and you get one chance to learn it.”
― Terry Pratchett.
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post #64 of 65 Old 01-18-2011
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wherever did the notion of onboard meals needing to look like a 'dogs breakfast' come from? I understand the reasons for your daily nutrition intake aboard a race team's vessle to have this appearance. However, most cruising couples are not traversing the seas in that manner. The meals pictured here are not technically difficult cooking. Creativity, planning,(forethought) a basic knowledge of cooking, and a desire to share with your partner yet one more aspect of your time together is all that's required. Granted Sequiter has a vast amount of stowage and power capabilities. I believe, though, that nutritious, delicious, beautiful meals are doable for anyone who has the interest. Cynsation, First mate and galley manager. Cynsation, FMAGM(private joke)

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post #65 of 65 Old 03-15-2011
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Thumbs up This an enjoyable thread to read....

Some tips from my galley experience in the Pacific Northwest.....

On smaller boats the butane stove is very convenient and the most affordable. The same stoves that are $40 or more at marine stores are $13 at Asian groceries. For $30 you can find then with polished stainless cabinets. At the west coast chains '99 Ranch Markets' and 'H Mart' you can buy a 4pack of the 8oz butane cans for $5, the price of a single can at marine stores. Butane is safer than propane as it does not settle low.

Criossants, fresh or stale, make great french toast. Just slice in half first.

Potatoes quartered lengthwise and sprayed with olive oil grill nicely along with your morning sausages.

See my new thread for eating Northwest kelp leaves.

Last edited by PopeyeGordon; 03-15-2011 at 10:50 PM. Reason: Added info about butane safety
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