Anew culinary creation for on board easy living

[Robin]

created originally for ourFlorida hurricane power outage repertoire on a portable gas stove, just had it for lunch today on board..
cooked 1/3rd pack skinny spaghetti to al dente, took half a 10 pack of franks (well mine actually, skinny frankfurters by herta) cut into half inch long (12.5mm) chunks, seared a few minutes in oil before adding a jar of store bought pasta sauce (Preggo italian tomato with mushrooms and herbs in this case). spaghetti strained when cooked and added to sauceand frank bits in a deep sided skillet to soak in flavours, about 5 minutes of bubbling away, divide and serve for two. grated parmesan optional extra.

No name devised yetfor this delight, but open to ideas.​

 

[Hadenough]

It's been a staple of ours for ages, we use chipotlattas and call it -- err -- sausage pasta

 

[Cockaigne]

:disgust: The only thing in that concotion that I would enjoy would be the parmesan cheese

 

[Robin]

It's been a staple of ours for ages, we use chipotlattas and call it -- err -- sausage pasta

Ihad thought of doggy do pasta.

 

[Fr J Hackett]

Apart from the reconstituted meat product it sounds OK.

 

[VicS]

created originally for ourFlorida hurricane power outage repertoire on a portable gas stove, just had it for lunch today on board..
cooked 1/3rd pack skinny spaghetti to al dente, took half a 10 pack of franks (well mine actually, skinny frankfurters by herta) cut into half inch long (12.5mm) chunks, seared a few minutes in oil before adding a jar of store bought pasta sauce (Preggo italian tomato with mushrooms and herbs in this case). spaghetti strained when cooked and added to sauceand frank bits in a deep sided skillet to soak in flavours, about 5 minutes of bubbling away, divide and serve for two. grated parmesan optional extra.

No name devised yetfor this delight, but open to ideas.​

A quicker way to something very similar for UK residents is Sainsbury's Sausage and Pasta Bake ready meal

 

[Robin]

A quicker way to something very similar for UK residents is Sainsbury's Sausage and Pasta Bake ready meal

how is it packaged and cooked? My recipe is for something thrown together from canned/tinned or bottled no fridge needed stuff that can be cooked if need be on a picnic stove. We even have a couple of cans of hot dogs in the emergrency stash, along with normal staples like corned beef and snake and pigmy pie.

PS We are UK residents again too now, living aboard, no car nor nearby Sainsbury. Hopefully no more freakin hurricanes either, though last day or two have been breezy.

 

[laika]

Apart from the reconstituted meat product it sounds OK.

Tofu weiners are the answer here...
https://www.waitrose.com/ecom/products/taifun-organic-tofu-wiener/004163-1697-1698

 

[Robin]

Tofu weiners are the answer here...
https://www.waitrose.com/ecom/products/taifun-organic-tofu-wiener/004163-1697-1698

do they have o be refrigerated?

 

[laika]

do they have o be refrigerated?

I've always done so because you find them in the chilled section but I've never actually looked. Don't have any in the fridge at the moment and the manufacturer's web site has ingredients but not storage instructions. I have used them pretty much exactly as you describe though

 

[Porthandbuoy]

I use these pepperoni sausages you can buy in the supermarket, the ones in the green packet. They don’t need refrigerated, keep apparently forever, and come in two flavours, mild and hot. They’re much firmer than wieners so don’t go mushy when you heat them.
I’d probably refuse to eat them if I saw them being made though.

I also use biltong. Dehydrated meat reconstitutes lovely in a stew or casserole.

 

[Cymrogwyllt]

FB pie anyone?

 

[Robin]

FB pie anyone?

Got one in the emergency larder on the boat where we have a gas oven too, would not have helped in a power outage in our Florida days as our place was all electric, at least now wehave a small 4kw genset as well as gas cooker/oven and spare portable gas hob.Oh and we did keep a can opener handy with the 'urricane stores too.

 

[rotrax]

We have some first class boating mugs, too thick for a nice drinking experience, but as they have wide non slip bottoms and a narrow top and are shallow they refuse to fall over. Made by Alladin.

On a very long against the wind channel crossing when the Crew-my mate Tim-and I were hungry First mate whipped up her boating brekkie.

Bacon and chopped up pre cooked sausages, diced pre-cooked potatoes, baked beans all fried in a deep saucepan and then 4 eggs broken in and stirred in untill cooked.

Served in our boating cups with a fork-yummy!

I dont get brekky like that very often these days...............................

 

[Robin]

Waitrose used to sell, in our sailing days, foil packed long life no fridge potatoes, onions and bacon in sachets, contents heated gently in a frypan with an egg added on top, a staple 'going along' early brekky for all wevvers. I must check if still available.

 

[doug748]

I use these pepperoni sausages you can buy in the supermarket, the ones in the green packet. They don’t need refrigerated, keep apparently forever, and come in two flavours, mild and hot. They’re much firmer than wieners so don’t go mushy when you heat them.
I’d probably refuse to eat them if I saw them being made though.

I also use biltong. Dehydrated meat reconstitutes lovely in a stew or casserole.

I use those Pepperoni as well, they make good chilli con carne and serve as meat in most dishes, as well as nibbles for the afterdeck captain's reception.

Have you a contact for buying biltong in the UK?

 

[Quandary]

The main advantage of Musto yellow oilies is that when you hand the helmsman out her bacon and fried egg butty she does not have to worry about the yolk dripping off her chin.

 

[Kukri]

I like this thread.

My children were raised on "boat splodge" - the simple version of kedgeree using canned tuna, hard boiled eggs and rice.

 

[Fr J Hackett]

I like this thread.

My children were raised on "boat splodge" - the simple version of kedgeree using canned tuna, hard boiled eggs and rice.

Lunch today will be a slightly refined version salade composée the addition of mixed vegetables (chopped) tomatoes and diced mushrooms with some mayonnaise and a glass of chilled Sancerre.:encouragement:

 

[Porthandbuoy]

Have you a contact for buying biltong in the UK?

I’ve seen it for sale in camping/hiking outlets and one of the big supermarket chains (can’t remember which one). My son has made his own biltong for when he goes camping with his family. He’s a lousy cook so it can’t be difficult.