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post #31 of 44 Old 11-12-2012 Thread Starter
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Re: provisioning for a 400 mile passage..

ericson is sleek and fast and hasnt the range i like for long term cruising--she is for sale--first 12,500 takes her--usd only please..lol
i am cruising farmosa, as ericson doesnt fit 3 XL pizzas. and a 16ish pound maine coon mix, and me .. and....allll my spares and such...have been cruising formosa since april 7, 2011. has range, heft, and solidity and 2 masts--easy to cruise for a ol' woman.....


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post #32 of 44 Old 11-12-2012
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Re: provisioning for a 400 mile passage..

Hmm...I'd sure by the Ericson if I could, but I can't afford her, and I sure can't afford to ship or sail her to the east coast.

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post #33 of 44 Old 11-12-2012
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Re: provisioning for a 400 mile passage..

OK .... I fear this pizza weaning business is not going well ...

I will no longer try and keep you apart.

but hey .... what on gods blue earth is "a 16ish pound maine coon mix" if it is not , as I pray, diced preserved furry critter ? (furry critters being close to my wee heart)

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post #34 of 44 Old 11-12-2012
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Re: provisioning for a 400 mile passage..

Take dried fruits and nuts. Fruit can be used to spice up sauces or add to rice. Dry pasta, jarred pesto. Pecorino remano to cgrate. Bisquick...can make pan breads or even batter fish and panckesa with it. Better than flour as it has a levening agent.


Dried meats can be reconsituted into shipped beef, even stew. Carrots Onuions and Potatoes are great for a long passage. Dried beans a good source of protein.

You want some easy to prepare stuff in case the weather is to rough to use the stove too.

dave

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post #35 of 44 Old 11-12-2012
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Re: provisioning for a 400 mile passage..

Take pipas, the green young coconuts. They are good with the tops sliced off and drunk straight from the hull. A straw helps! They keep with out a fridge and are naturally cool.

I would take eggs stowed low in the cooler part of the bilge. Just open them one at a time in a separate container from what your are cooking in. You will know if there is a bad one. Excellent protein and opens the baked goods repertoire! Egg salad sandwiches with a little minced black olive is good.

Cabbage and pineapple make good slaw with mayo.

I bet you have a BBQ. Make your own dough and take cheese and cherry tomatoes. They keep well and make a great little pizza. Then it's fresh ; -)

Have a good sail and turkey day!

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post #36 of 44 Old 11-12-2012
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Re: provisioning for a 400 mile passage..

A note on eggs: If you turn them every day they will last quite a while without refrigeration. Turn the whole carton, not each individual egg as one of my crew once that she was supposed to do. Fresh eggs that have never been refrigerated are rumoured to last longer.

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post #37 of 44 Old 11-12-2012
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Re: provisioning for a 400 mile passage..

Eggs lose up to 13% of their water in 10 days, Refrigerated or not depending upon humidity. Can coat with wax/ parafin to prevent

Hard boiled eggs spin

One method ( not exact) to test if an egg is spoiled before cracking is to put it in water and seeif it floats. If it does. toss it.


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post #38 of 44 Old 11-23-2012
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Re: provisioning for a 400 mile passage..

I just ate dinner and reading this thread has made me hungry again. I think I'll substitute with a beer.

There's also Bannock Bread (probably goes by some other names as well). It's an old back-country mix people make up before heading out. The kind of stuff you just add water to make the dough then cook it up. You can bake it, pan fry it (one of my faves), or even wrap it around a stick and put it over a flame (on your grill, stove, or blowtorch). If you add cinnamon last minute it's great for breakfast or with apples (wrap around apples for a baked tart). It's definitely hearty. It's a good base to play with for different recipes. I'm sure chef2sail would have some great input/ideas.

Here's the recipe:

1 cup flour (white or a mixture of white and whole wheat)
1 tsp. baking powder
1/4 tsp. salt
1/4 cup dry milk powder
1 tbsp. shortening (I just use vegetable oil)

I mix it up and keep it dry in sandwich-sized zip loc bags and use as needed.

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post #39 of 44 Old 11-23-2012
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Re: provisioning for a 400 mile passage..

....forgot to mention... I usually put a dash of sugar in as well... brown sugar is really good with the apples!

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Re: provisioning for a 400 mile passage..

Quote:
Originally Posted by biology View Post
I just ate dinner and reading this thread has made me hungry again. I think I'll substitute with a beer.

There's also Bannock Bread (probably goes by some other names as well). It's an old back-country mix people make up before heading out. The kind of stuff you just add water to make the dough then cook it up. You can bake it, pan fry it (one of my faves), or even wrap it around a stick and put it over a flame (on your grill, stove, or blowtorch). If you add cinnamon last minute it's great for breakfast or with apples (wrap around apples for a baked tart). It's definitely hearty. It's a good base to play with for different recipes. I'm sure chef2sail would have some great input/ideas.

Here's the recipe:

1 cup flour (white or a mixture of white and whole wheat)
1 tsp. baking powder
1/4 tsp. salt
1/4 cup dry milk powder
1 tbsp. shortening (I just use vegetable oil)

I mix it up and keep it dry in sandwich-sized zip loc bags and use as needed.

wrapped around a stick. hahaha straight out of the boyscout handbook. funny the things you rememebr.
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