Frogmogman
Well-known member
Chicken feet ?
Eating Aboard.
- Thread starter rotrax
- Start date
Chicken feet ?
Poignard
Well-known member
I used to eat them often during the 5 years I lived in Hong-Kong.
They are tasty but there ain't much meat on them.
Frogmogman
Well-known member
I cook and eat a lot of Chinese food (big fan of Sichuan), but chicken feet have always been a bit of a red line for me.
Poignard
Well-known member
They are put on the table as a snack to keep you going until the real food comes.
I also prefer Sichuan food to Cantonese, much tastier.
MADRIGAL
Active member
Food always seems delicious when anchored after a tough passage, even a just re-heated stew or sardines on toast.
mjcoon
Well-known member
I think crustaceans are a different category from insects...Underwater insects.....allegedly.
Clancy Moped
Well-known member
Do they taste of chicken?
ylop
Well-known member
oh I love a bit of people watching - it’s what makes marinas acceptable places to stay!
so this is a trend of 2? If it’s any consequence I’ve always found NI MoBo owners to be a little bit different to other sailors. They are the only people I’ve ever seen loading an entire set of golf clubs into the dinghy to come ashore for a round!
I mentioned to the other half this morning that apparently we were doing boat food wrong and should be getting a deliveroo! It was pointed out that the restraurant we ate at on our travels last week (it’s a popular spot with W Coast Yachties) was doing take away and at least one dinghy took it back to their mooring! It’s not the sort of establishment you associate with takeaway - but presumably started during lockdown and have found it worthwhile continuing.
Poignard
Well-known member
capnsensible
Well-known member
mjcoon
Well-known member
"Bugs" is fine; they are all covered in my copy of "Bugs Britannica" amazon.co.uk/Bugs-Britannica
newtothis
Well-known member
SaltyC
Well-known member
I too have found, using a larger than needed saucepan it will continue to simmer vegetables above the grill vent!
Agree with you as a single hander better to eat on board, too long sat in hotel restaurants when working being 'Billy no mates'
salad
Active member
How do you go about cleaning internally if cooking regularly aboard? I ask because at home we had to ban frying, as over time, a thin layer of grease was getting deposited on absolutely everything, everywhere. The quantities were minute, but for example, the back of the TV, which is 30ft away from an open plan kitchen, had a difficult to clean film on it. Even using the pressure cooker (also an Instant Pot) creates a jet of steam that carries with it tiny particles of whatever is inside, so that gets deposited on the ceiling above and requires regular cleaning around that area.
On board a yacht it would be infinitely more difficult to clean all the nooks and crannies than at home.
Do you/can you take any precautions against this sort of thing?
On board a yacht it would be infinitely more difficult to clean all the nooks and crannies than at home.
Do you/can you take any precautions against this sort of thing?
ashtead
Well-known member
Interested to see how you would position on board as the stand is very heavy? We have a cobb we use when we can on board (takes a while to heat but can cook chicken well) on a piece of wooden work surface or on the pontoon on a table but having a pizza oven on the stern rail is a distinct step up if that’s the plan?
mjcoon
Well-known member
When I was a research student we had a visiting researcher from Yugoslavia who liked to boil up his Turkish coffee. We insisted he did it in the fume cupboard. Every kitchen should have one...
Graham376
Well-known member
Doesn't seem to be a problem as our galley is directly inside the companionway and if we're using the grill plate, I clip an extractor fan on. Diet is much like at home except we avoid the using the oven when 30+ down below, roasts on cooler days.
Spirit (of Glenans)
Well-known member
I thought chicken feet were just for adding a sheen to the surface of soup?
Kelpie
Well-known member
We've been full time liveaboard for just over a year.
Our eating habits are largely dictated by our 6yr old, who when hungry makes Jeremy Clarkson look a model of civility and tolerance.
The upshot of this is that we have all but given up on eating out. We've had a few instances of very slow service or food arriving that did not match what we thought we had ordered (our fault in a way, if my Spanish was better I could probably solve that one). We've had some lovely meals out, but SWMBO is a very, very good cook and on balance we just find eating aboard a much better option.
We are really enjoying the quality of produce available here, and no gaps on the shelves either.
We have a 50l fridge and a 40l freezer. We do all of our cooking with electricity, from the 1kw of solar. Occasionally we do modify what we're eating based on whether it has been sunny enough- a 6 minute pressure cooker risotto is a great fallback on cloudy days
Our eating habits are largely dictated by our 6yr old, who when hungry makes Jeremy Clarkson look a model of civility and tolerance.
The upshot of this is that we have all but given up on eating out. We've had a few instances of very slow service or food arriving that did not match what we thought we had ordered (our fault in a way, if my Spanish was better I could probably solve that one). We've had some lovely meals out, but SWMBO is a very, very good cook and on balance we just find eating aboard a much better option.
We are really enjoying the quality of produce available here, and no gaps on the shelves either.
We have a 50l fridge and a 40l freezer. We do all of our cooking with electricity, from the 1kw of solar. Occasionally we do modify what we're eating based on whether it has been sunny enough- a 6 minute pressure cooker risotto is a great fallback on cloudy days
Poignard
Well-known member
I never heard of them being used for that but it wouldn't surprise me the Chinese waste nothing