What I have learned in Provisioning

[sailhagg]

Yep I'll chime in...really great post! I get tired of club members that think beanie-wienies is dinner. They always come to chat and see what's on our table.

Last cruise for one dinner (us and another couple) I did pan fried rib eye steaks with a red wine/green peppercorn reduction sauce and served chantrell risoto, spinach salad and crusty bread plus glasses of red wine! And you're right! Presentation counts.

Looking forward to your next post.

[sander06]

Originally Posted by sailhagg

Last cruise for one dinner (us and another couple) I did pan fried rib eye steaks with a red wine/green peppercorn reduction sauce and served chantrell risoto, spinach salad and crusty bread plus glasses of red wine!

Stop it!!! I can't take this torture. I'm salivating all over the keyboard!!!

[RAGTIMEDON]

Great post! If I send you my wife will you teach her to cook? She does well, but I think you could improve it! Maybe we should just have dinner guests more often -- she does better then!

[sailingdog]

Sander-

Get one of these keyboards... Drool proof.

Originally Posted by sander06

Stop it!!! I can't take this torture. I'm salivating all over the keyboard!!!

[Stillraining]

Jody...Your gonna make some gal a good wife someday...

Wow I dont know how I missed this post...Cant rep ya, I tried.

We like to eat well too but you set the bar waaaay up there.

OH... and the reason it takes more ice for the beer to stay cold is the lid is open more then the pop cooler.......not rocket science

[erps]

It's lunch time. I'm sitting here at the north end of Skagit Bay in the work boat. I just finished eating cold pork and beans out of a can. Sometimes I leave the can sitting on the engine a couple hours while I'm running around before I open it up. Ummm, luke warm pork and beans.

[SailorPam]

Dang! I can't wait to move to Puget Sound and start stalking "Hello Gorgeous"! Thank you for a great post. I learned some good tips, especially the dried fruit. And I feel vindicated for all of the ribbing I've taken for my real wine glasses on board. I agree that having good quality cookware and cutlery really improves your cooking experience. We keep Analon and Calphalon on our little Catalina 25. As well as a good heavy chef's knife AND sharpener. A good meal, with or without friends, after a day of sailing is one of our greatest joys. And a good meal is just as fun prepared as consumed. Thanks for the inspiration Jody.

ps-I would also add Herbs de Provence to you spice list. It's a nice addition to chicken, pork & fish.

[denverd0n]

I certainly agree about having quality cookware and knives. I'll disagree about plastic plates and drinkware, though (yes, even wine glasses). The newer acrylic and polycarbonate stuff is so good that you can barely tell the difference between it and real glass (okay, so it doesn't "clink" like real glass). Frankly--call us tacky if you want!--my wife and I mostly use plastic stuff even when we're at home.

[wingsailor]

One of the pages on my web site is the log of my cruise in Belize in April/May of this year. The others on the crew wanted to fully provision the charter boat as they didn't believe we could find fish (they had never caught fish on prior charters or cruising). We were able to spear enough fish and find enough conch to feed the crew over half the evening meals. The provisioning list and cost (Peckish Deli Placencia, Belize) is at the end of the page. Pictures of the fish and conch are also on the page. Go to wingsailor . com and click on the "Belize 2008 Cruise" tab at the upper left.