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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #21  
Old 11-11-2012
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Re: provisioning for a 400 mile passage..

bacon and meats other than fish i catch daily , require fridge--aint got one--havent since 1990---pizza because has enough preservatives to ensure our survival as well as keep the alleged food fairly freshish....and pizza is fun!!
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  #22  
Old 11-11-2012
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Re: provisioning for a 400 mile passage..

Quote:
Originally Posted by zeehag View Post
bacon and meats other than fish i catch daily , require fridge--aint got one--havent since 1990---pizza because has enough preservatives to ensure our survival as well as keep the alleged food fairly freshish....and pizza is fun!!
A lump of bacon , subject to the overall temperature, hung in a well ventilated space will last a surprisingly long time as will of course things like chorizo, salami and proscuitto.
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  #23  
Old 11-11-2012
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Re: provisioning for a 400 mile passage..

temps here are rather high---i just dont buy fresh meats for cruising--i will make stuff out of canned meats, but i prefer the fresh fish i catch daily. good variety and fresh..yumm--veggies and fruit--perfect...



after the anchovy pizza is gone..LOL
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  #24  
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Re: provisioning for a 400 mile passage..

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Originally Posted by zeehag View Post
temps here are rather high---i just dont buy fresh meats for cruising--i will make stuff out of canned meats, but i prefer the fresh fish i catch daily. good variety and fresh..yumm--veggies and fruit--perfect...
after the anchovy pizza is gone..LOL

Yeah, high temps could 'spoil" my idea. Not at all sure about canned meats, happy to go with fresh fish, I'd also probably go veggo other than that.

Hey, I'm just trying to wean you off pizza ....
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Old 11-11-2012
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Re: provisioning for a 400 mile passage..

Avoid soft fruit - i.e. peaches, they spoil really fast. Apples, oranges last. I wrap them in paper towels and put them in hammocks.

Zatarain makes some great mixes; my favourite is jambalaya. Add some sausage or chicken (even canned), great one pot dish.

Couscous is also great with a stew, curry, whatever.

We eat everything out of bowls.
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  #26  
Old 11-12-2012
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Re: provisioning for a 400 mile passage..

no zatarains in mexico... pizza we have not had for over a year--is PIZZA TIME!!!!!!!!!!
i wont buy papayas--peaches are green when picked and last 2 days, papayas fall on heads, so are free, and cocos are too hard to open, mangos are out of season, and guayabas are still found, but are too soft----bananas are plentiful, but spidey lives there.......
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Last edited by zeehag; 11-12-2012 at 07:07 AM.
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  #27  
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Re: provisioning for a 400 mile passage..

Quote:
Originally Posted by zeehag View Post
temps here are rather high---i just dont buy fresh meats for cruising--i will make stuff out of canned meats, but i prefer the fresh fish i catch daily. good variety and fresh..yumm--veggies and fruit--perfect...



after the anchovy pizza is gone..LOL
Zee-

You catch fish that reliably? You say "daily"... I wish I were that good at fishing.
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  #28  
Old 11-12-2012
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Re: provisioning for a 400 mile passage..

i only catch fish reliably when i have enough cans of tuna to offset the damages when i do not catch --- when i am out more than 20 miles i catch fish.
also rationale behind 3 xl pizzas..one with 'chovies......you see--if you have plenty to eat and fish as well, usually is caught a fishie.
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  #29  
Old 11-12-2012
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Re: provisioning for a 400 mile passage..

i generally provision the "correct"..lol...way--this time is for fun...is a 5-ish day trip--and we will stop in one or 2 places--mebbe even find more pizza....but, in mexco, pizza is rare.....good pizza is even rarer....
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Re: provisioning for a 400 mile passage..

Ha, ok I see now.

Are you taking the Formosa or the Ericson on this trip? How many crew (besides boatkat)?

I just looked at the sketches and stats for the Ericson for the first time. I'm in lurrrrve... what a sleek boat.
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