Kukri
Well-known member
The word “processed’’ in connection with food owes its bad name to ‘processed’ cheese...
Eating aboard
- Thread starter Wansworth
- Start date
Homer J
Active member
Is that what they put on the advert? Delicious. At this stage of the CV madness they would probably sell a skip load of them
Old Bumbulum
Well-known member
Precisely!
Sharky34
Well-known member
Can your heads cope?
dancrane
Well-known member
That's APPALLING, Doug! ?
The photo of the contents is worse, though...
But it did remind me of THIS...
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Old Bumbulum
Well-known member
Believe me, when you've been on spam pizzas and corned dog stew for a fortnight a whole turkey/chicken in a can is Real Meat no matter how gruesome it appears to us on our comfy sofas - and with a bit of imagination can easily be turned into something utterly delicious.
Imagine a chicken pie made from that with a can of mushroom soup, dash of wine and some hand made pastry - mid Atlantic.
It's a potential morale rocket.
....but - maybe so many here expect ocean voyages to be routinely accompanied by freezers full of tesco stuffed crust 'pizza', buffalo wings, chicken nuggets, monkfish goujons, 'organic' soya milk, quinoa and quiche.
Me? Canned turkey in the galley locker is fine, thanks.
Imagine a chicken pie made from that with a can of mushroom soup, dash of wine and some hand made pastry - mid Atlantic.
It's a potential morale rocket.
....but - maybe so many here expect ocean voyages to be routinely accompanied by freezers full of tesco stuffed crust 'pizza', buffalo wings, chicken nuggets, monkfish goujons, 'organic' soya milk, quinoa and quiche.
Me? Canned turkey in the galley locker is fine, thanks.
Old Bumbulum
Well-known member
Why does that Goblin tin make me think of it as a makeshift oil filter with a hole popped through the top and a bog roll stuffed inside?
Wouldn't work this week I grant you but when bog roll finally becomes mainstream again...?
Wouldn't work this week I grant you but when bog roll finally becomes mainstream again...?
PilotWolf
Well-known member
My last UK jon the budget was pretty much unlimited so was down to the stewardess to shop for their planned meals. (I did used to go with them for the most part as obviously I was responsible for the budgeting).
i remember one of my first jobs on fishing boats. We had a clear out and threw 3 fray bentos tinned pies overboard. About 3 weeks later we picked up 3 pies in the scallop dredges in roughly the same place. Only felt right to eat them!
While enjoying a nice ‘gourmet’ meal sometimes junk comfort food is good. Trying to find the right moment for the baked beans to go on toast or attempt some sort of full English - can’t really get proper sausages here other than specialist shops which are expensive.
W.
i remember one of my first jobs on fishing boats. We had a clear out and threw 3 fray bentos tinned pies overboard. About 3 weeks later we picked up 3 pies in the scallop dredges in roughly the same place. Only felt right to eat them!
While enjoying a nice ‘gourmet’ meal sometimes junk comfort food is good. Trying to find the right moment for the baked beans to go on toast or attempt some sort of full English - can’t really get proper sausages here other than specialist shops which are expensive.
W.
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Stemar
Well-known member
I was feeling a bit peckish. Not any more ??
That's APPALLING, Doug! ?
The photo of the contents is worse, though...
But it did remind me of THIS...
doug748
Well-known member
.
That's APPALLING, Doug! ?
The photo of the contents is worse, though...
Stick with me boys. I'm telling you, it is the future.
Such is the demand, B and M have them on ration - you are only allowed 50 per customer.
.
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geem
Well-known member
I tend to think of processed food as anything full of E numbers. I am allergic to sulphites. They are in E220-228. The worst culprit for sulphites is white wine. Red wines not good either. Larger also can have sulphites. Real ale is pretty low on sulphites as it relies on the transport system to get it to the pub and after about three weeks the beer has gone (or gone off!).
Lots of tinned stuff has sulphites in it so we dont eat it. The manky looking Goblin tin is likely full of preservatives. So really any ready meal in a tin is likely full of preservatives and definitely off the menu. Have a look at the ingredients in a bag of spicy doritos. It reads like a list of chemicals. Had some a few weeks ago on a fiends boat and woke up in the night with breathing problems.
Lots of tinned stuff has sulphites in it so we dont eat it. The manky looking Goblin tin is likely full of preservatives. So really any ready meal in a tin is likely full of preservatives and definitely off the menu. Have a look at the ingredients in a bag of spicy doritos. It reads like a list of chemicals. Had some a few weeks ago on a fiends boat and woke up in the night with breathing problems.
Stemar
Well-known member
I'm with George Burns on this. "Don't give me any of that organic rubbish. At my age I need all the preservatives I can get"
Daydream believer
Well-known member
Get a Ridge Monkey. I asure you that it works. I have the small one & the XL version. Apart from toast & toasted sandwiches there is a hoast of meals one can cook from a roast dinner to full english. Just search google . I would not bother with the big partitioned one as you cannot flip it over etc, although a mate of mine has one & likes it.
Ridge monkey
LadyInBed
Well-known member
Talking of tinned food, in france I once bought a tin of quenelles du porc. When I looked up quenelles, I think it said ground up. Never again I have never tasted anything so disgusting!
Abestea
Member
To me there are three things affecting on-board meals;
Cooker, storage, and a good cook!
The cooker is probably the biggest challenge. The boat had a very dodgy looking Vanessa Flavel which I refused to use. So I got the camp stove that takes the big aerosol cans. I believe it is the same as everyone said to avoid a few years later. Well 13 years later and it still works great. I used to do one pot cooking on it. Whether wok or pasta. Juggle with sausage bacon eggs and tattie scones. The teppanaki grill from Aldi works a treat with the stove for a full cooked breakfast. I would buy fresh pasta for a weekend trip with other pre cooked add to the sauce stuff. Once I got the Spinflo Nelson, it was great! Steak pie freshly made, roast potatoes, pizza, toast.. Etc. It is like being at home but with a smaller oven. We still use the stove and teppanaki grill for breakfast. The only other additional cooking was the handrail stainless steel bbq for disposable bbqs. Sunny evenings on a mooring cooking burgers and kebabs is amazing.
Now next problem is storage. The boat has a never really get cool box but is good for storage. Anything stored in here is a two day limit. So for weekend trips it was supermarket trip en route with enough to Sunday afternoon. Collecting dinner on the way back home. Longer trips involved daily stop and shop for food for that evening and next day. The electric coolbox has allowed us to shop every other day allowing us more freedom. There is plenty of space for tinned food to go and can easily be used with fresh food. I have to also say that we have found some incredible food shops, the butchers in Rothesay, the grocers shop in Kames as examples, and their produce is what makes our meals even more memorable.
The cook is the one to bring it all together. Using the right implements. I wish I had tried a pressure cooker on-board in the early days. Might still try it out.
Good nourishing warm food equates to happy skipper, first mate, and the crew!
Cooker, storage, and a good cook!
The cooker is probably the biggest challenge. The boat had a very dodgy looking Vanessa Flavel which I refused to use. So I got the camp stove that takes the big aerosol cans. I believe it is the same as everyone said to avoid a few years later. Well 13 years later and it still works great. I used to do one pot cooking on it. Whether wok or pasta. Juggle with sausage bacon eggs and tattie scones. The teppanaki grill from Aldi works a treat with the stove for a full cooked breakfast. I would buy fresh pasta for a weekend trip with other pre cooked add to the sauce stuff. Once I got the Spinflo Nelson, it was great! Steak pie freshly made, roast potatoes, pizza, toast.. Etc. It is like being at home but with a smaller oven. We still use the stove and teppanaki grill for breakfast. The only other additional cooking was the handrail stainless steel bbq for disposable bbqs. Sunny evenings on a mooring cooking burgers and kebabs is amazing.
Now next problem is storage. The boat has a never really get cool box but is good for storage. Anything stored in here is a two day limit. So for weekend trips it was supermarket trip en route with enough to Sunday afternoon. Collecting dinner on the way back home. Longer trips involved daily stop and shop for food for that evening and next day. The electric coolbox has allowed us to shop every other day allowing us more freedom. There is plenty of space for tinned food to go and can easily be used with fresh food. I have to also say that we have found some incredible food shops, the butchers in Rothesay, the grocers shop in Kames as examples, and their produce is what makes our meals even more memorable.
The cook is the one to bring it all together. Using the right implements. I wish I had tried a pressure cooker on-board in the early days. Might still try it out.
Good nourishing warm food equates to happy skipper, first mate, and the crew!
rotrax
Well-known member
As we are locked down here in NZ for the foreseeable future and First Mate and I had just done a decent shop - little stripping of supermarket shelves here so far - she decided to make our favourite leek, potato and carrot soup. Four large leeks, four large potatoes, eight carrots, a large onion, a small tub of the excellent local concentrated chicken or vegatable stock, salt, black pepper and water.
All chopped quite small, in a big pot, add the stock and seasoning, cook long and slow after bringing to the boil.
We had two bowls last night, chucked some cooked chicken and chopped ham in for a little boost. With Ciabata bread it was, as usual, delicious.
The remainder, enough for six more substantial bowls, was put into 3 two portion plastic containers and frozen for future eating.
When on the boat for the summer she uses soup bags from Lakeland to store it in the onboard freezer. It keeps well in the fridge being veg based, We add something while heating in the pot - smoked sausage, chorizo, ham, chicken, left over cold sausages, bacon - just about anything that will lift it a little. I am a confirmed carnivore, she can take it veg only.
Reminds me of a good Czech Polevka.
Give it a try. On board, she uses the pressure cooker to save gas.
Also very economical.
All chopped quite small, in a big pot, add the stock and seasoning, cook long and slow after bringing to the boil.
We had two bowls last night, chucked some cooked chicken and chopped ham in for a little boost. With Ciabata bread it was, as usual, delicious.
The remainder, enough for six more substantial bowls, was put into 3 two portion plastic containers and frozen for future eating.
When on the boat for the summer she uses soup bags from Lakeland to store it in the onboard freezer. It keeps well in the fridge being veg based, We add something while heating in the pot - smoked sausage, chorizo, ham, chicken, left over cold sausages, bacon - just about anything that will lift it a little. I am a confirmed carnivore, she can take it veg only.
Reminds me of a good Czech Polevka.
Give it a try. On board, she uses the pressure cooker to save gas.
Also very economical.