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Go Back   SailNet Community > General Interest Forums > Cruising & Liveaboard Forum > Provisioning
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  #91  
Old 04-07-2012
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Re: Food Suggestions

One more idea--take along plenty of dried spices and herbs. You can make even canned spaghetti pretty palatable with enough garlic, oregano, etc.

I don't make spaghetti from scratch under way because opening just one can and heating that is about as long as I can stand to stay below. Passagemaking is a great way to lose weight, though! :^)
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Old 05-21-2012
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Re: Food Suggestions

Canned foods for and against:

Pro: Open can(s), remove label, sit cans in a pan in an inch of water, cover and heat. Eat out of the can(s), use clean hot water in the pan for washing up. Quick and easy for single hander. Washed cans make good baking pans for muffins, small cakes and until they rust are good for sorting, saving parts when you're disassembling something. Convenient, no waste, easy to fit into provisioning plan. Fully cooked. Require little fuel and, in a pinch, can be eaten cold.
Con: most are all-around nutritional duds and most contain too much salt. Cans rust and, if wet, lose labels. Use grease pencils to label; coat with goo such as Compound L. Messy. If they have aluminum pull-tops a drop of salt water can break the seal. Most new cans open on one end, which means you cannot remove both ends and stomp to flatten. Bulky to stow when full or empty. Ready-to-eat soups easy but you're carrying a lot of water in space that could be used for food.
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Old 05-21-2012
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Re: Food Suggestions

That's a great idea, thanks
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Old 05-21-2012
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Re: Food Suggestions

Quote:
Originally Posted by JanetGroene View Post
Canned foods for and against:

Pro: Open can(s), remove label, sit cans in a pan in an inch of water, cover and heat. Eat out of the can(s), use clean hot water in the pan for washing up. Quick and easy for single hander. Washed cans make good baking pans for muffins, small cakes and until they rust are good for sorting, saving parts when you're disassembling something. Convenient, no waste, easy to fit into provisioning plan. Fully cooked. Require little fuel and, in a pinch, can be eaten cold.
Con: most are all-around nutritional duds and most contain too much salt. Cans rust and, if wet, lose labels. Use grease pencils to label; coat with goo such as Compound L. Messy. If they have aluminum pull-tops a drop of salt water can break the seal. Most new cans open on one end, which means you cannot remove both ends and stomp to flatten. Bulky to stow when full or empty. Ready-to-eat soups easy but you're carrying a lot of water in space that could be used for food.
We would often take off labels, mark with a permanent marker the contents, the paint with varnish. It was not my idea. I got it from a book somewhere along the way (I think it was Life Afloat, but not sure).

Brian
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Old 05-21-2012
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Re: Food Suggestions

Janet,

The same technique works very well with frozen TV dinners. Place them in a cook-pot with an inch of boiling water, place the lid on the cookpot and in less than 10 minutes the TV dinner is piping hot. Again, use the hot water for cleaning up afterward.

Cheers,

Gary
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