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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #121  
Old 04-01-2010
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[QUOTE]Still...I can't help thinking, a tinned cheeseburger has to be made for the folks who think White Castle (and McBurger) really are hamburgers. That ain't what gets served with my Guinness!/QUOTE]

Insult my ex wife ........ insult my boat but when you insult White Castle well you're going just to far .... ha!
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  #122  
Old 06-13-2010
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It isn't canned, but some say that a new kind of crunchy protein wafer called Soylent Green is yummy, and they say the wafers store really well too for long passages.
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  #123  
Old 06-14-2010
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  #124  
Old 06-14-2010
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Since I tend to singlehand, and have a small boat, large cans are difficult to store and expensive to open since I don't have consistent refrigeration.

I spent a lot of time sampling brands, trying to find the ones I liked the best (or disliked the least) but settled on a number of brands that I can get almost anywhere (as nice as Costco is, Kirkland isn't anywhere as available as Hormel for example).

My basic provisioning idea is that if I don't eat it at home or have it in the pantry, I don't need it aboard. I carry the following canned meat items:
- tuna (the foil packs are more expensive than the tins and taste the same to me);
- roast beef hash;
- corned beef;
- chunk white chicken;
- sardines (in mustard and tomato sauce);
- ham (usually in the 1 or 2pound cans);
- salmon (treat, so only a few)
- crab (treat, so only a few);
- roast beef (Brinkmans is the only one I've found edible, but it comes in 28oz cans);
- pork (ditto the roast beef);
- beef (ditto the roast beef);
- beef and chicken stews (low salt if I can find it);
- bacon (way too expensive but adds that special touch to a meal, so a treat).

I don't carry SPAM. It could be that we ate a _lot_ of it growing up, that I've never found a good recipe for it, or that there's so much out there that I like more.

I remove the labels, wipe down the top and bottom of the can, and write a code on the top and bottom of the can with a permanent marker (tuna = 2na, roast beef = rb, etc) for cans that have similar shapes. Cans of ham or corned beef are distinctive so I don't label those. Sardine cans are already preprinted. If the cans have interesting recipe suggestions, I'll save one or two and put them in the menu folder for consideration later.

I like Brinkmans but at $100/case including shipping, the cost of a can (~$8.00) can be steep, but the consistent quality and above average taste makes up for the higher than normal price, imo.
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Last edited by oceanscapt; 06-14-2010 at 10:07 AM.
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