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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Dining Onboard
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Thread: Dining Onboard Reply to Thread
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Topic Review (Newest First)
03-15-2011 10:48 PM
PopeyeGordon
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.
01-18-2011 05:17 PM
rayncyn51 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)
01-18-2011 04:34 PM
tdw 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.

01-17-2011 10:00 PM
Bilgewater
Quote:
Originally Posted by sailingdog View Post
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.
01-17-2011 09:36 PM
Minnewaska
Quote:
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.
01-17-2011 08:13 PM
MacGyverRI
Quote:
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....
I took out the useless, unreliable built-in oven/stove and now use one of these Kenyon portable stoves (see pic) that sell for $40 at west marine. I can use it in the galley or out on deck. I also have a Magma on the aft rail that also is out of the way.


edit to add; If you're near Providence R.I., Providence Paper Warehouse, 1229 Westminster st. sells the butane cans for only $2.99 ea. and it's open to the general public. Lots of bulk restaurant items for decent money.
01-17-2011 06:14 PM
unomio Hats off to you guys! On our passage from Panama to the Galapagos it was too durned hot to eat _anything_, let alone cook it. Diesel smell (tiny breeze was from astern, naturally) quelled any vagrant ideas of cooking/eating. OK-crackers and chips it is! Passage from the Galapagos was 'way too rough to consider much beyond canned soup made in the largest pot we had, well anchored to the stove. Too hot to cook there, as well. In Tahiti--well, why cook when there is wonderful French food to be had ashore? And it's too hot to cook here, too, even at anchor. Haven't had the oven on since 2009, in Seattle.

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....
01-12-2011 09:15 AM
Don1500 One thing I noticed: THREE different sets of china? Space is not a problem on your ocean liner.
01-10-2011 01:45 PM
MacGyverRI
Quote:
Originally Posted by BubbleheadMd View Post
The mere act of dining on the water, away from society, the TV and the inter-webs can make even hard tack and fat back seem like a meal fit for a king.

With only 25', I'm kind of limited in my storage and refridgeration so I've done everything from MRE's to some pretty decent stir-fry meals. I'm looking forward to trying more this year.
Well, my boat is a 26' and I use a sm. "dorm fridge" in the quarter berth w/ the area behind it reserved for seasonal clothes storage in "space bags". The fridge is light and easy to move when needed. It's a Goldstar model "GR-051 SF" and only uses 85 watts of power so running it on the 110 volt converter is easy on my 225 AH batteries if I'm out for many days.
01-10-2011 12:50 PM
sailingdog What did that monster weigh???

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