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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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Old 10-24-2012
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Re: Cooking on a Sailboat - Sauteed Shrimp With Pineapple

Tom,
Yes, I was wondering where the herb garden would go once you get underway. If I could find space in the head or under a clear hatch I might try gimballing the live herbs. It is pretty hard to find a durable, working spot for growing plants on a boat. I wish you luck with that one.
The best suggestion I think I can offer is that dried herbs when bought in bulk or kept in seed or nut form keep their flavor nicely. I can buy so-called bulk dried herbs at a local health food store in NYC that are packed in air tight bags that are much cheaper than the supermarket variety.
Never buy cracked or powdered pepper, nutmeg, allspice, cumin seed, caraway etc. as they will lose their potency much quicker than the original seed. All you need is a good pepper mill, mortar and pestle, or a dedicated coffee grinder devoted solely to spices as I have in my land based kitchen.
Perhaps either the normal dried powdered ginger or dried bits of ginger would help out with this recipe in the mid-Pacific when you catch a nice Tuna on the line. Fresh ginger root keeps for a while but certainly looses its appeal after too long.
Since I live within walking distance of Chinatown in Manhattan I have found some interesting ingredients. I took a Thai cooking course at a culinary school and their recipes called for Palm sugar, which I never heard of before. It comes in several forms but the longest lasting one is like a hockey puck of dried brown crystals that if kept dry has a wonderful effect on many dishes.
If you can work out the bugs (so to speak) with your ship board garden while sailing I'd bring along some seeds for stuff like fresh Basil and some lettuce, which grow quickly.
You don't have to eat canned food all the way to the Marquesas or Marhsall Islands or wherever your headed first.
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