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Go Back   SailNet Community > General Interest > General Discussion (sailing related) > The definition of I can cook
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Topic Review (Newest First)
02-28-2013 12:43 AM
capttb
Re: The definition of I can cook

I think Julia Child said it all in the rap song released for her 100th birthday, Bon Apetite!
Julia Child Remixed | Keep On Cooking | PBS Digital Studios - YouTube
02-27-2013 10:10 PM
katsailor
Re: The definition of I can cook

When I used to work on the Harbor Tug in Pensacola, FL we never knew when we would be called out for an overnight emergency. Since most of our trips were just for a couple hours the boat was not kept provisioned except for some spam, noodles and oilive oil. It's better than nothing.
As for being able to say you can cook, I agree with the previous posters, you need to be able to plan and prepare menu.

You guys are making me hungry,
02-27-2013 08:43 PM
capttb
Re: The definition of I can cook

There's been times I'd have been heartily grateful for a good fried spam sandwich on fresh white bread with kosher pickle, but probably not more than once or twice a year.
If all you got is canned meat probably good to have a cook that's dealt with it before.
02-27-2013 05:34 PM
davidpm
Re: The definition of I can cook

Quote:
Originally Posted by johnnyquest37 View Post

EJ gets invited to all our longer distance cruises...

So, my standards for a "good cook" are now unreasonably high. Being able to fry up some Spam doesn't cut it.
Now your just confirming my worst fears.
02-27-2013 05:34 PM
CalebD
Re: The definition of I can cook

Quote:
Originally Posted by davidpm View Post
That idea of bringing spices is interesting, that you you know you can make make the secrete sauce.

OK I'll bite (figuratively) what do you do to spice up Broccoli?

I like Thai too, we have a restaurant down the street and like their food.
I have been using Madhur Jaffrey's "Indian Cooking" book for about 20 years now. I suppose I am partial to Indian cuisine.
Madhur Jaffrey Indian Cooking: Madhur Jaffrey: 9780764156496: Amazon.com: Books Madhur Jaffrey Indian Cooking: Madhur Jaffrey: 9780764156496: Amazon.com: Books



While there is not a specific recipe for broccoli in her book I would substitute broccoli for cabbage or cauliflower in any recipe.
Indian food is great for those who wish to eat less meat.

The recipe I would use for broccoli is for the dish "cabbage with peas". The only exotic spices you would need are: whole cumin seeds, turmeric, garam masala and green chilies (optional). You could substitute your favorite curry powder for the garam masala and green chilies.

The more mundane ingredients are: sliced vegetable (cabbage, cauliflower &/or broccoli), frozen peas, cooking oil, bay leaves, cayenne pepper, salt & pinch of sugar.

The crux of this recipe involves heating up oil in the pan until hot. Toss in 1 tbsp of cumin seeds, a few bay leaves and allow to brown for about 1 minute.
At this point add vegetables, 1 tsp (or more) turmeric and cayenne (if using), lower heat and cover until tender (5 minutes). Add green chili, salt, sugar; stir to mix. Cover and cook on low heat another 2-3 minutes. Remove cover and sprinkle with garam masala.

This recipe would still taste good if you only used whole cumin seeds, turmeric and cayenne and added finely chopped garlic and/or shallot.

Great plain or with rice. Cook time < 15 minutes. Prep time: minimal.

I bring my own spices because you can't find garam masala, cumin seeds, green chilis and even turmeric in most "white bread" US supermarkets.
02-27-2013 04:59 PM
johnnyquest37
Re: The definition of I can cook

There is a guy on our crew (EJ) who can cook. Shortly after he joined our crew, there was this "Gourmet Raft-Up" event. Plan was for all the participating boats to prepare an appetizer, a main course, and a dessert with prizes going for best in each category and best overall. EJ signed on for the event and volunteered to do the cooking/provisioning.

Turns out EJ has a BS in culinary arts from the Culinary Institute of America. He prepared an amazing seared tuna appetizer, braised short ribs main dish, and a goat cheese cheese cake with pumpkin compote. It was incredible what he did on our two-burner stove/oven.

Needless to say, we walked away with most of the prizes.

EJ gets invited to all our longer distance cruises...

So, my standards for a "good cook" are now unreasonably high. Being able to fry up some Spam doesn't cut it.
02-27-2013 03:31 PM
SVAuspicious
Re: The definition of I can cook

Quote:
Originally Posted by nkamper View Post
I am learning to grow sprouts and make cheese.
Sprouts are great on longer trips. See Sprouting Jar - 3 Screen Lid Set . You can pack seeds in a Ball jar with the various screens and start at the beginning of the trip. By the time the lettuce is gone or liquid (yuck!) the sprouts are starting. Good stuff.

rockDAWG's "rules" are way off base. Too much depends on the boat and the passage.

If you have three aboard with everyone standing watch and one person doing the bulk of the heavy cooking his ideas work okay.

Bigger boat, longer trip, four aboard and skipper/cook with three watches 4 on/8 off, skipper first called and cook, then rotating cleaning is reasonable but the skipper should be pumping out 3 meals and a midnight plus keeping the snack bag going.

Bigger boat, crew of five or more with a dedicated cook the cook won't be standing a watch, is second called, pumps out three meals plus midnight, the snack bag, and all the cleaning.

In all cases when things are settled the cook can and should hand up tasks to the watch like peeling veg.
02-26-2013 02:16 PM
rockDAWG
Re: The definition of I can cook

Quote:
Originally Posted by chef2sail View Post
Remember with green veggies not to completely cover as the plant acids will ruin the color. I like broccoli with toasted poppy seed butter. It's also good with Gorgonzola crumbles ( kids love this).
Yes, I do like maintain the original green color and crispiness of the vegetable, so I do not use the cover indiscriminately. However, when cooking at sea, I do try to retain the heat as much as possible in galley , so use use cover more than at home. Regardless, once the water in pot is boiling, I remove the cover and stir the broccoli to let it cook evenly.

May be the is why I never have "cans" vegetable on board except can Mushroom.
02-26-2013 02:03 PM
rockDAWG
Re: The definition of I can cook

Quote:
Originally Posted by hellosailor View Post
Thanks, dawg, but even if you've got full water tanks? I'd never cook broccoli "in" fresh water. Just put 1/4" in the bottom of the pan and cover, let it steam. Much better than boiled veggies.

I have a friend who boils veggies. I restrain myself from comment.

I think the only green thing I boil is lobster, and that's only because I don't have an autoclave to steam them in.
Yes HS, I did it just like you said actually. I didn't mean to boil broccoli to death. I did not use the term "stream" becasue when streaming the broccoli has to be suspended above water, not in the water

All is good
02-26-2013 02:00 PM
chef2sail
Re: The definition of I can cook

Quote:
Originally Posted by rockDAWG View Post
Hellosailor has good suggestions for Broccoli. I like the simple approach for Broccoli as a side dish. Just cook Broccoli in water until tender, drain the water and add butter and salt.

If you want to use Broccoli as a main dish, blanch Broccoli and saute with satay sauce along with tenderized beef or shrimp.

http://www.asianfoodgrocer.com/img/p.../lkk/satay.jpg

It is an easy meal on the boat, especaily when the engine is running with plenty of hot water. Take about 10 min or less.
Remember with green veggies not to completely cover as the plant acids will ruin the color. I like broccoli with toasted poppy seed butter. It's also good with Gorgonzola crumbles ( kids love this).

I once when I was a chef years ago wrote corporate menus for a large consortium of retirement communities ( 2000 residents in them in white table cloth dining facilities). One of my the favorite veggies on the menu was the broccoli with brown butter and poppy seeds. Well as you know theseeople spend a lot of time at the Drs and getting tests. I got a call one day from the head physician that almost all of the residents were flagged showing opiates in their system....they traced it back to their veggies and the fact they loved them and ate tons of poppy seeds.
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