Cruise provisioning

[ShinyShoe]

Take and bake seem popular and I see the attraction... Indeed the seem to be well liked at ShinyHQ... But

The next floating shoe might well have no oven.

Is there a solution to cook take and bake without an oven?

 

[GHA]

On the subject of cooking rice, I agree it is so very easy, and generally there is a superabundance of salted water available although half and half is usually best.
Usually there is surplus cooked so that goes in the morrow’s soup.

Even quicker in a pressure cooker
So for an easy lunch today, one of these >

Bit of oil, chopped onion in to fry for a moment, add some garlic, chilli & chopped carrot, wineglass of washed basmati & wineglass and a quarter of water. Bring up tp steam for a few moments & turn off. Leave til pressure drops. Chopped green pepper from the market added. Perfect.
Eat.

Brown rice even easier as it needs no water to wash, just 10 mins hissing then turn off.

(Seawater from anchored up in a bay isn't always the cleanest... )

 

[harry potter]

Nobody mentions Genoa! About a quid from the supermarket and virtually everlasting. Alternative Christmas Stollen from Lidl can be eaten June/July. That and a cup of tea.

 

[lw395]

Nobody mentions Genoa! About a quid from the supermarket and virtually everlasting. Alternative Christmas Stollen from Lidl can be eaten June/July. That and a cup of tea.

It would be a pretty poor cake that lasted more than a day on our boats!

Good idea though, I used to sail with someone who reckoned the best things to turn up with, as crew for someone else's boat were your own kit, a clean tea towel and a cake.

 

[Mataji]

My wife always makes me a big fruit cake when I go on a long trip. Full of fruit and topped with lots of almonds. Improves with age and as well as a great snack makes a good ready made breakfast for those early starts.

 

[harry potter]

You can get 3 cans, with lids off, into your average pressure cooker, with some water, and bring to pressure for a few minutes. Piping hot, keeps things separate for serving, and not so much mess as using saucepans. Also savoury pancakes using batter mix ( can liven it up with slug of vodka ) , pineapple, ham, tinned squid or octopus, samphire, and you have Takoyaki/ Spekpannekoek.

 

[oldmanofthehills]

Tinned grapefruit for breakfast. Ready cooked rice for bad weather, ordinary rice for moderate weather or moorings, potatoes, tinned tomatoes peas and sweetcorn, olive oil, tea, capuchino sachets. Cook in sauces (curry or Chinese), tinned fish, bottles of beer (stout). Sweets, flapjacks, cake

We can usually get ashore and find an open shop every three days for fresh veg, meat or fish, and the navigator refuses to go across the Atlantic. The Le creuset has enabled us to have lovely stews simmering as we trundle along so food is ready the moment we are moored up or at least in sheltered water where plates don't run away

 

[PhillM]

Look What I found boil in the bad a good, albeit at £1.50 pppm rather expensive. Last a year without a fridge and only take 5 mins to heat up.

 

[Halo]

I had it first time to Chile ... didn't bother second time... arrived in Chile with fresh spuds, cheese, butter, etc...
.....[/QUOTE]

The Chileans are hyper sensative to imported food as their location has protected them from many crop diseases whilst making them vulnerable. I would not like to be boarded on arrival by Chilean customs bearing lots of fresh food !

 

[Scolly]

Tins are OK for 'filling the gaps' but not usually necessary

If you are going to be stopping places on the way, you can top up at those with fresh provisions, and ice for the coolbox.

For keeping milk etc. cool, we used to stand it in a bucket at the back of the cockpit, with a few inches of water and a tea-towel or piece of muslin draped over the milk and dangling in the water. (It cools by evaporation.) We'd also put butter and cheese, each in a small tupperware type box, in the bucket.

Or you could buy a fridge

 

[armchairsailor]

If you’re going for a week, what about precooking something like a chilli, freezing it and using it as an ice block? I’m living aboard 3-4 days a week and freezing a 2l bottle of water in the office fridge and taking it to the boat each night means I can enjoy fresh milk with my porridge and coffee each morning.

 

[harry potter]

I had to share this with you - livens up the plainest pasta.

 

[harry potter]

Halo ........ reminds me of Bob Salmon, who gently reminded us of the second time he went round Cape Horn.

 

[Greenheart]

July 17th 2019

I found this entertaining thread six months late, looking for something quite different.

...couscous, dried mashed potato, longlife nann breads, long life tortilla wraps, part baked bread rolls, 7 day keep white sliced bread, risotto rice, pasta, quick cook polenta...

Diabetes has taught me what not to eat, and Channel Sailor's list sums up most of the main problem areas! Not denying that bulky carbs are very satisfying, but my lord, I want cruising to be a reasonably healthy pursuit, not an endless list of insulin requirements.

It isn't most people's problem, but seeing how carbohydrates completely dominate most customers' supermarket shopping, it's obvious why so many are overweight. It's not cooked breakfasts or fatty meats - it's all the bread, potatoes, pasta and cheap calorific wadding.

Don't most sailing people enjoy green stuff unless it's growing on their bread?

Tenting in considerable heat this month without a powered cooler, we kept mange tout, carrots, Romaine hearts, asparagus, tomatoes, peppers and courgettes, as well as eggs and chorizo, perfectly fresh for at least four or five days.

I reckon a careful bit of fabrication with thick, highly-insulative materials would allow a low-volume 'bilge-box' to house a few dairy and meat products for almost as long, with only some freezer-blocks for initial cooling.

I did find tinned butter, online, but only from NZ or Australia, and in a minimum of 12oz size.

 

[dulls]

Thanks, Frank. Can you still get tinned butter? It seems to have vanished. It was regular Anchor and it tasted just the same as fresh. The twice baked bread wasn’t brilliant.

Google shows up an NZed product.

 

[dulls]

Tinned butter used to standard in compo rations? What do they offer now?

Jonathan

It was marg not butter unless they had an officer compo pack?

 

[Kukri]

Google shows up an NZed product.

It’s made in NZ, all right, and sold in several countries, including the USA, but not here in the UK!
I think Anchor used to ship some over, when they were shipping NZ fresh butter to the UK, but it’s a long time since they did that.

 

[dulls]

Having lived in both of those countries the UK does have the widest variety of tinned food. (Except for the butter!)

 

[Greenheart]

I bought these from Waitrose yesterday, for a hopefully imminent camping/sailing trip. Potato-based, already cooked (I think), but foil-wrapped, so good at room temperature till June next year and ready for browning in a frying pan with an egg...?

 

[MarkCX]

Lidl Berner Rösti is good when they have it in stock, especially the one with bacon and emmenthal. Lasts 18 months unfridged and that’s a ‘best before’ not a ‘use by’. Ideal when you want something hot, filling, simple and tasty, but just not up to proper cooking.