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post #41 of 46 Old 11-25-2011
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The are now saying that virtually all canned foods contain BPH from the can liner, which may or may not kill you.

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post #42 of 46 Old 11-25-2011
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This is such a potentially great thread: I was so interested in reading ,but; Now I know where not to crew! How do you keep anyone around, eating like that? I suggest you guys stick with your local restraurant ! Guess I just expect more of life, a good meal is the crowning glory of a great day on the water!--Dale

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post #43 of 46 Old 11-27-2011
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last summer i have found that pesto is realy good on a boat dont need refrigeration same a parmesan. i hate that almost once every two days and realy enjoyed it.

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post #44 of 46 Old 11-30-2011
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This isn't a self-serving plug because my books are now out of print but I continue to write about, practice and develop recipes having to do with provisions. I post a Pantry Recipe of the Week on my Boat Cook blog and am happy to answer questions here. Most important tip: observe use-by dates. They vary greatly. Canned fish has a very long shelf life; tomato products less long.
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post #45 of 46 Old 11-30-2011
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Great thread! It's making me hungry, all this talk of canned fish and mayonnaise...

You can't steer a boat that isn't moving? Just like a life - P. Lutus
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post #46 of 46 Old 11-30-2011
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There is a way of having a lot of excellent food that does not need refrigeration but I guess you would have more problems finding it on the New World than in the Old World, and I am talking about the several delicious old ways of preserving food, I mean long before the refrigeration was invented. All old countries have their particular ways but mostly involve dried food, smoked food or food that retards the oxidation maintaining the oxygen out, mostly having the products inside olive oil or animal fat.

Portuguese used for centuries this kind of food in their boats and even today one of those products is probably the favorite Portuguese meal: Dried cod fish.

Were you have about a 1000 ways to prepare it:

Receitas de Bacalhau à Moda Tradicional Portuguesa

with a google translator I guess you will not have a problem.

Dried cod fish has to be put in fresh water before preparation at least a day (to lose the salt) and that water should be changed 3 times. That's the only inconvenient but the variety of different dishes it can provide is amazing.

Bacalhau - Wikipedia, the free encyclopedia



Last edited by PCP; 11-30-2011 at 12:10 PM.
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