Amen. I quite agree.
But I AM
very interested in the selection / quantity of foods you have chosen to dry. How much of what do you target before a cruise?
Hi Robert, we used to be a lot more systematic about food planning than we are now. But basically we sketch out menus, and then work backwards to get the amounts or volumes of required ingredients. On the boat we're usually out for four to six weeks at a time, and we cook very much like we do at home. Lot of veggies, rice, pasta, and beans. We carry plenty of fresh stuff: carrots, beets, rutabaga, cabbage, potatoes, onions, garlic, etc.. Lots of harder or root veggies keep a long time without cooling. We do use less meat, but do bring some canned, as well as dried ground beef which is great for stews/soups, and other pot meals. Other than that we bring all sorts of dried fruits and veggies (peppers, tomatoes, mushrooms, zucchini, egg plant, etc.).
We could have a whole discussion about menus and provisions. Perhaps a new thread?