Eating aboard

Take one Fray Bentos pie, choice of flavour irrelevant.

Open can then remove and discard contents.

Wash can carefully then spritz lightly with goose fat.

Place on hob and heat until smoking.

Briefly wave fillet steak over the pan, which can now be discarded, thereby saving water usage from washing up, and serve with salad and boulanger potatoes.
 
When the family's along, we eat well considering it's a small boat with not much space to prep stuff. Curries, bbqs, cookies, loaves of bread and cakes have all been made. You don't have to eat poorly or rough it if you're prepared to put your mind to it and the sea's calm.
 
Iliade said:
Take one Fray Bentos pie, choice of flavour irrelevant.

Open can then remove and discard contents.

Wash can carefully then spritz lightly with goose fat.

Place on hob and heat until smoking.

Briefly wave fillet steak over the pan, which can now be discarded, thereby saving water usage from washing up, and serve with salad and boulanger potatoes.
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But you have already washed the tin after removing the original contents !
 
I inherited from my parents the habit of always having a proper fruit cake on board. I note that Sir Alec Rose was of this persuasion.

For the first 49 years of my sailing career I cooked on a pressure paraffin stove with one or two burners and no oven or refrigerator. The importance of a good pressure cooker was learned early.

A recipe known to my offspring as ‘ boat splodge’ - combine cooked rice, lots of turmeric, hard boiled eggs and any tinned fish on hand, ie rudimentary kedgeree, served me well as a reliable standby for decades.

The Red Monster came with a top opening freezer and a GN Espace Oceanchef. I am now throughly corrupted.
 
lw395 said:
Some of the best meals aboard are simple things like buy bread and dressed crab ashore, crab sandwiches in the cockpit for lunch. Better than waiting for a table at the olde tea shoppe.
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One does need a fridge for the bottle of Sancerre though. If just arriving at the town quay in Falmouth the fishmonger is only 100 yards away with the baker next door and Tescos for some fresh cucumber.
 
doris said:
One does need a fridge for the bottle of Sancerre though. If just arriving at the town quay in Falmouth the fishmonger is only 100 yards away with the baker next door and Tescos for some fresh cucumber.
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In which vein, there's a fantastic if sporadic local fishmonger up the main street, if you can call it that -- opposite side of street to the Cove Inn and a bit closer to the sea IIRC.

Hand dived crabs, scallops, etc. As you say, bring the wine, butter, lemons, herbs and away you go :)
 
Kukri said:
I inherited from my parents the habit of always having a proper fruit cake on board. I....
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We used to have a fruit cake on board, but he deserted us to buy his own boat....

Seriously, when going sailing on another person's boat for the weekend, the top 5 list of things to turn up with include your own idea of drinkable tea and/or coffee, a clean tea towel and a cake.
 
We also eat what Kikuri calls boat splodge if hurried or weather poor. (i.e. instant rissoto with tinned stuff particularly fish or mussels) In better times and places we shop ashore for fresh fish/ crab /veg and eat with bread, tatties etc. Navigator likes to cook and I let her. Sometime I get to take part in the cooking if no usual maintenance or sailing tasks intervene
 
Our standard cockpit fare for daytime or night sailing includes nuts, crisps, fruit such as apples, pears, and oranges, pre-made sandwiches, a flask for milk and one for tea. Tins of sardines, beans, and soup will survive a good dunking when waves come aboard, as will onions and potatoes; eggs and bread, however, need special packing. At anchor, a camping gas ring on the cockpit sole cooks up a hearty meal under the boom tent. Did I mention that she is a Wayfarer?
 
Iliade said:
Take one Fray Bentos pie, choice of flavour irrelevant.

Open can then remove and discard contents.

Wash can carefully then spritz lightly with goose fat.

Place on hob and heat until smoking.

Briefly wave fillet steak over the pan, which can now be discarded, thereby saving water usage from washing up, and serve with salad and boulanger potatoes.
Click to expand...

I first read it that you threw away the fillet steak ?
 
Tea and coffee always makes me feel sickly overnight.
What I take is one of these, washed down with Bovril;


goblin+meat+pudding.jpg


They seem to be made of fat and gizzards. The genius is that you boil them in a pan (no washing up) and eat them direct from the tin - which also warms your hands.
 
doug748 said:
Tea and coffee always makes me feel sickly overnight.
What I take is one of these, washed down with Bovril;


goblin+meat+pudding.jpg


They seem to be made of fat and gizzards. The genius is that you boil them in a pan (no washing up) and eat them direct from the tin - which also warms your hands.
Click to expand...
Sounds awful!
 
Washing, peeling and cooking are all processes, so yes I do. Pickling is a chemical process!

Is processing a potato with a knife (domestic) somehow less desireable than processing a ton at a time in a machine (industrial)? Of course not, both are just chopping a potato. Industrial has nothing to do with it.

Is boiling 100litres of Bolognaise sauce in a factory vat necessarily worse than making the same thing at home? How can it be? Yet both udergo the same process.

The popular expression 'processed food' is a complete linguistic nonsense and appears to mean whatever the speaker wants it to mean but isn't able to articulate - and more often than not hasn't a clue what it is they are actually denigrating the food for.

A £10 plate of fish and chips has been subjected to a score of processes. A £100 plate of Heston's best to perhaps hundreds.
Which is generally regarded as the 'finer' food? The implication that 'processing' or 'processes' are somehow bad or undesireable is a complete nonsense.

If one is objecting to additives then say so, but don't misuse the word 'processed' as it isn't the correct one and creates misunderstanding.

Food seems to attract these horrible misused words; another is 'organic' (the only things we eat that aren't organic are water and salt, unless someone can think of another) and as for 'healthy' as applied to food. What food is healthy? Most is dead, dead dead and has been for a while so no aspect of health possibly present there! How can something with no life be healthy? An apple or tomato may contain living cells and an oyster certainly should be alive but is only healthy until it hits your stomach, at which point it dies rapidly. Health-giving or health promoting maybe, but healthy? Never!

Don't start me on food that is 'bad' for you! Food isn't 'bad' for you just because eating it in excess is (or rather might be, under some circumstances) bad for you. That caveat can be applied to anything you can think of. In most cases you have to eat it vastly to excess over a long period for it to have much ill effect - even a real poison like alcohol.
On the other hand try eating a single yew berry or a bite of belladonna - or a bad oyster and see what is actually 'bad' for you.

Pedantic? No, not really.

I don't think objecting to such blatant misuse of words is pedantic at all. It's far more realistic than the misuse of them!
 
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