Edwardian yachtsman's menu (pies do NOT count)

[johnalison]

I don't like tinned soups. They seem to contain a high percentage of gunge, so we stick to packet soups for cockpit-fodder. In the days before we had a fridge we often had tuna-rice, just tinned tuna, peanuts, tinned peas/sweetcorn and chutney with rice. In retrospect it was a bit dull but the children ate it without complaint.

More of a problem than restricted food was the inability to provide cold drinks. After a while you get used to slightly warm white wine from a plastic bottle.

 

[Quandary]

Is that something like being "lakesailored"?

No, its a mild form of keel hauling, they only take you half way round.

 

[Greenheart]

Some fine ideas here, gentlemen. When I have a galley, I'll know how to stock it.

I'm picturing Carruthers arriving on a foggy night at the Dulcibella, with Davies keenly showing him items of kit that are of no interest to his guest...

...while Carruthers, hungry and weary, and accustomed to excellent food and wine in West End clubs, has to put up with "cold tongue, in a jiffy". :chargrined:

There are so many appetising options which don't need refrigerating, and don't have to be diabolically unhealthy, and won't lead to a week's constipation.

 

[Greenheart]

I don't like tinned soups.

I assure you, this will persuade you that you have misjudged them:

 

[TLouth7]

A couple of years ago I drove for two days to the alps with a rather full pot of dhal in the passenger footwell. Every time we braked too hard a bit more would be lost, but it did keep the car smelling excellent. Apparently the flavour develops over time, or you could freeze it at home and use the block of dhal-ice to keep other things cool (I do this with milk).

Sweet potato goes very well in risotto and should keep pretty well.

I once did a long, multiday trek in the Himalayas - for the first few days we had fresh eggs for breakfast, and then one night we had KFC. Alternatively for meat on a long voyage you could try the Skip Novak approach - an entire lamb carcass lashed to the backstay. Apparently the salt spray cures it wonderfully.

 

[Greenheart]

I once did a long, multiday trek in the Himalayas and one night we had KFC.

Is that some sort of sherpa's high-altitude barbecue? My Nepalese isn't what it used to be. Actually it never was.

 

[TLouth7]

Is that some sort of sherpa's high-altitude barbecue? My Nepalese isn't what it used to be. Actually it never was.

It is a non-sequitur for comedic effect, and also the style in which the chicken was cooked is commonly associated with KFC.

There is a good bit of space under the forecabin bunks on my yacht that could probably be used as a run or hutch, but I suspect that the smell would become unbearable, and I or my crew might become too attached to the animals.

 

[pmagowan]

Spiced beef if good too and could be left for ages to mature. Makes fabulous sandwiches for the day after. Every type of pickle, and confit duck legs keep indefinitely. You can eat like a king

 

[Greenheart]

Spiced beef...

Just don't mention "Spiced ham". :hopeless:

I quite like the provisioning list from the Victorian Three Men in a Boat...but it reminds me of how much better we can do, today...

Breakfast foods;

"...eggs and bacon, which were easy to cook, cold meat, tea, bread and butter, and jam."

Lunch:

"...biscuits, cold meat, bread and butter, and jam — but no cheese."

Dinner:

"...meat and fruit pies, cold meat, tomatoes, fruit, and green stuff. For drink, we took some wonderful sticky concoction of Harris’s, which you mixed with water and called lemonade, plenty of tea, and a bottle of whisky, in case, as George said, we got upset."

 

[Gunfleet]

Wow, that's a good one! The French have great things in cans. 'Petit salé' is my favourite - salt pork and lentils in rich gravy. Nice cans of ratatouille and aubergines, too.

You have to watch it with rich posh French food though. One of the few times I've been sick on a boat was after eating a lovely lobster bisque my friend's wife had bought us. I was so sick I nearly went down the wrong side of Ramsgate harbour lights!

 

[Spuddy]

Not got Down Channel handy but McMullen was the genuine Edwardian yachtsman. Only bit I remember was him strapping up his midriff and swigging two bottles of champagne to fortify himself before a demanding passage

 

[Humblebee]

Rice, both basmati and risotto, and dried pasta can be the basis of many good meals. Add pesto, tuna, anchovies,chorizo, tinned tomatoes, dried herbs, garlic or what ever you fancy (not all at once!) and off you go.
Dried mushrooms are a great addition to most meals.
Tin of corned beef, fresh or tinned potatoes, herbs, spices or whatever and a good dash of tomato sauce = corned beef hash.
Part bakes are great for breakfast rolls or lunchtime butties.

 

[johnalison]

I think that people lack ambition. What you need for four blokes for a 25-day cruise is listed by John Irving here.

 

[dragonvc]

My early cruising days seemed to feature too many dried vesta curries etc but they are poor fare.Tins are the answer but not cheap brands and tinned dishes ex French supermarkets can be excellent.I always thought tinned new potatoes were pointless but they taste good can be prepared in minutes and take up no more space than fresh potatoes.A lot of modern boats appear to have no tin openers aboard.As last resort self heating pouches produce a tolerable meal requiring minimal preparation when the going is rough.The Edwardian stores list for a 25 day trip looks ample to run for 50 days.!!.but lots of good suggestions on this thread.

 

[[29051]]

Dried mushroom omelette is good. Feta cheese if you can get it in a tin. Halloumi keeps a few days in plastic packets if unopened, and is lovely fried. Small tetra packs of tomato purée (about 100g) are good with pasta and garlic. Red lentils keep forever - very nice in soup or dhal. You can get poppadums that only need grilling to go with it. As a last resort fish cakes made with a tin of tuna and Smash are surprisingly tasty. Small sachets of olives keep for ages and can be eaten all at once. Easier to stow than jars.

 

[Wansworth]

I usually have chorizo sausage on board and one of my favourite meals to cook underway, single handed, is a chorizo risotto. Chorizo does not need refrigeration and can be added to many dishes.

Www.solocoastalsailing.co.uk

Chorizo with fried eggs!

 

[Yellow Ballad]

These seem to manage pretty well on their 30ft boat (but I have a feeling they have a fridge) . I'm not sure if it'll start at the right place )no speakers on the works computer. But they catch fish, make bacon, forage etc.

 

[[3889]]

The carnivore's answer to trans-ocean passages. Though Chorizo/ Sopocka / Salami are all equally appealing.
ATTACH=CONFIG]69125[/ATTACH]

 

[RobbieW]

View attachment 69112

I've found those tins to be dissapointing when tried, often rather salty. Cooking the same sort of thing from tinned beans, preserved sausage, onions etc is usually better

 

[kalanka]

On a 20 day singlehanded passage I was entirely converted to tins of black beans, cannelloni beans etc in brine. Fry an onion (which keep very well in a net) in olive oil with some chorizo, red pepper, chilli and add the beans, french sliced mushrooms or petit pois from a tin and fry for a few minutes . Tuna adds well.

Real food in 5 minutes.

When knackered or when it was too rough to cook even that, sardines in olive oil were a wonderful boost, albeit a messy one...

If more time is available, rice, potatoes or pasta ring the changes with fresh fish, corned beef etc but when tired the above was my go to meal.