powerskipper
Well-Known Member
I confess to being an unispired cook on a boat do any ladys out there have some easy quick meal tips.
<hr width=100% size=1>Julie
<hr width=100% size=1>Julie
Ladys only.
- Thread starter powerskipper
- Start date
lanason
Well-Known Member
You need to talk to my SWMBO - qualified Chef and the best cook at home or on the boat.
<hr width=100% size=1>Adrian
<A target="_blank" HREF=http://www.arweb.co.uk/argallery/kelisha>More Pics of Kelisha</A> /forums/images/icons/smile.gif
<hr width=100% size=1>Adrian
<A target="_blank" HREF=http://www.arweb.co.uk/argallery/kelisha>More Pics of Kelisha</A> /forums/images/icons/smile.gif
powerskipper
Well-Known Member
thanks will try, do many of you men cook on the boats, I have met a few who will not let SWMBO in the galley on the boat but will not cook at home, I did a day skipper course for 1 such guy and he could produce a wonderfull salad out of just about nothing.
Is it something about the freedom of boats that seem to change the way peaple behave. I find I am totaly happy on the water, and the world seems to be seen though rose tinted glasses,
<hr width=100% size=1>Julie
Is it something about the freedom of boats that seem to change the way peaple behave. I find I am totaly happy on the water, and the world seems to be seen though rose tinted glasses,
<hr width=100% size=1>Julie
hlb
RIP
Cough. Screechy voice. I'm Tutts luvey. Oh yes deary I always cook on the boat. Black puddings are very good and filling, they only take up one pan, take about 20 minutes. Smother then with Mustard and sarsons vinigar.
Hugs and Kissses
Tutts xxx
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
Hugs and Kissses
Tutts xxx
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
ccscott49
Well-Known Member
I am the cook onboard my boat and I'm a man, we can cook, very well in fact. I find anything tossed in pasta does a great quick meal.
You can get some mixed seafood salad, in jars, drain all the oil, rinse with warm water. Add one of those jars or tins of tomato and basil sauce, warm gently, it's already cooked. Boil your pasta, any type, if only on boat for a weekend, get fresh pasta, cooks much faster, +/- 2 mins, add some mint sauce or real fresh mint to the sauce, adds a real scicilian flavour, pour over pasta, bit of oregano on top, hey presto! Pasta a la scoglio! Wonderful! Lot's of other recipes, try Tuna salad, with mayonaise, apple, onion, boiled egg and gherkin, yes I mean it wonderful flavours! Hamburgers, mixture made with onion, garlic, breadcrumbs, egg and smoooooooth branston pickle! I could go on......................
<hr width=100% size=1>
You can get some mixed seafood salad, in jars, drain all the oil, rinse with warm water. Add one of those jars or tins of tomato and basil sauce, warm gently, it's already cooked. Boil your pasta, any type, if only on boat for a weekend, get fresh pasta, cooks much faster, +/- 2 mins, add some mint sauce or real fresh mint to the sauce, adds a real scicilian flavour, pour over pasta, bit of oregano on top, hey presto! Pasta a la scoglio! Wonderful! Lot's of other recipes, try Tuna salad, with mayonaise, apple, onion, boiled egg and gherkin, yes I mean it wonderful flavours! Hamburgers, mixture made with onion, garlic, breadcrumbs, egg and smoooooooth branston pickle! I could go on......................
<hr width=100% size=1>
powerskipper
Well-Known Member
Nice try but which type of black pudding/
PS what type of apron do you have?/?/
<hr width=100% size=1>Julie
PS what type of apron do you have?/?/
<hr width=100% size=1>Julie
powerskipper
Well-Known Member
Sounds good, yum yum
<hr width=100% size=1>Julie
<hr width=100% size=1>Julie
ccscott49
Well-Known Member
theres only one type of black pudding, Bury Black pudding, famous all over the world, well lancashire anyway! Great hot on Bury market!
<hr width=100% size=1>
<hr width=100% size=1>
hlb
RIP
Only the famous Bury Black puddings. How ever there now made in Waterfoot.
History of The Black Pudding
Black Puddings first arrived in the UK via some European monks, who named the product "bloodwurst".
On arriving in the UK, they first visited Yorkshire before making the trip over the Pennines to Lancashire where this wonderful product became known as "Black Pudding".
Ever since then, Black Puddings have been promoted as good, tasty, wholesome food.
After successful entries into Black Puddings events in France, master butcher Jack Morris and other UK competitors started their own British Black Pudding competitions back in 1970.
The profile and popularity of Black Puddings has gone from strength to strength, and can be seen on the menu of many top class restaurants all over the country.
The Bury Black Pudding Company offers you the very highest quality, award winning Black Puddings delivered directly to your door.
Seriously though. We eat same things that we eat at home, whats the difference??
Black Pudding Links
Now that the Wimps have Gone, On with the Page
Black Pudding, one of the great creations of civilised society, is essentially congealed pig's blood in a length of intestine. There are many variations; in England, the pudding is usually bound with rusk and has bits of fat in it. The French have their boudin noir with nowt but blood in the casing, the Germans blotwürst, the Spanish morcilla which is often bound with rice. Can there be a finer sight in a shop window than a freshly cooked black pudding, still steaming slightly, looking like... er... a slimy coil of warm intestine filled with congealed blood?
The town of Bury in Lancashire is famous for the production of this regional delicacy along with tripe (cows stomach), and elder (steamed cows udder). The Pudding Throwing takes place at the Corner Pin pub in Stubbins, a village adjacent to Ramsbottom, you don't get much better than that for comic Northenness. Perhaps the pudding ingredients explain why there have been no competitors from the Middle East when I have visited to cover the event.
The aim of the game is to throw a Black Pudding that has been 'swaddled' or wrapped in a pair of ladies tights at collection of Yorkshire Puddings ( if you don't know, do a search on the web for the recipe, this is a Lancashire site) on a plinth 20 feet up on the side of the pub wall. To a competitor standing on the 'Golden Grid' introduced by a member of the media in 2001 for pictorial effect, it's a difficult task as only an underarm throw can be used.
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
History of The Black Pudding
Black Puddings first arrived in the UK via some European monks, who named the product "bloodwurst".
On arriving in the UK, they first visited Yorkshire before making the trip over the Pennines to Lancashire where this wonderful product became known as "Black Pudding".
Ever since then, Black Puddings have been promoted as good, tasty, wholesome food.
After successful entries into Black Puddings events in France, master butcher Jack Morris and other UK competitors started their own British Black Pudding competitions back in 1970.
The profile and popularity of Black Puddings has gone from strength to strength, and can be seen on the menu of many top class restaurants all over the country.
The Bury Black Pudding Company offers you the very highest quality, award winning Black Puddings delivered directly to your door.
Seriously though. We eat same things that we eat at home, whats the difference??
Black Pudding Links
Now that the Wimps have Gone, On with the Page
Black Pudding, one of the great creations of civilised society, is essentially congealed pig's blood in a length of intestine. There are many variations; in England, the pudding is usually bound with rusk and has bits of fat in it. The French have their boudin noir with nowt but blood in the casing, the Germans blotwürst, the Spanish morcilla which is often bound with rice. Can there be a finer sight in a shop window than a freshly cooked black pudding, still steaming slightly, looking like... er... a slimy coil of warm intestine filled with congealed blood?
The town of Bury in Lancashire is famous for the production of this regional delicacy along with tripe (cows stomach), and elder (steamed cows udder). The Pudding Throwing takes place at the Corner Pin pub in Stubbins, a village adjacent to Ramsbottom, you don't get much better than that for comic Northenness. Perhaps the pudding ingredients explain why there have been no competitors from the Middle East when I have visited to cover the event.
The aim of the game is to throw a Black Pudding that has been 'swaddled' or wrapped in a pair of ladies tights at collection of Yorkshire Puddings ( if you don't know, do a search on the web for the recipe, this is a Lancashire site) on a plinth 20 feet up on the side of the pub wall. To a competitor standing on the 'Golden Grid' introduced by a member of the media in 2001 for pictorial effect, it's a difficult task as only an underarm throw can be used.
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
wishbone
Well-Known Member
Preparing meals on a boat! It depends on lots of things
The weather, the time, the place, & tastes.
For instance, a late cold evening returning from a
Jaunt on the North Sea coming up the Humber you can’t
Beat hot chilli beef and rice eating on the move very
Easy to cook, as other post Tuna salad with loads of
Crispy salad and houmous dip and crisp’s whilst
Anchored off Cephaionia on a hot sunny lunchtime.
Pick your moment! Just a thought a very nice couple
From Hull who ran RYA courses, flo would serve up
Full English breakfast, and on Sunday you were treated
To a full Sunday roast, all cooked in the galley of their
42’moody
Wishbone
<hr width=100% size=1>
The weather, the time, the place, & tastes.
For instance, a late cold evening returning from a
Jaunt on the North Sea coming up the Humber you can’t
Beat hot chilli beef and rice eating on the move very
Easy to cook, as other post Tuna salad with loads of
Crispy salad and houmous dip and crisp’s whilst
Anchored off Cephaionia on a hot sunny lunchtime.
Pick your moment! Just a thought a very nice couple
From Hull who ran RYA courses, flo would serve up
Full English breakfast, and on Sunday you were treated
To a full Sunday roast, all cooked in the galley of their
42’moody
Wishbone
<hr width=100% size=1>
ccscott49
Well-Known Member
Whilst I agree they are the best, the same monks must have been to spain aswell, because they have at least three distinct types in spain, Burgos black pudding, from the city of el cid, which has quite a bit of rice in it, then theres costa del sol, with a more sloppy texture, and finally barcelona or catalan, which is very like the brit variety, you've actually tasted some barca one, with me.
Then of course theres at least one in france, two I know in belgium and at least three I know in germany and so far one in italy, so the monks definitely got around. I've just realised I'm a bit of a BP conner sewer!
<hr width=100% size=1>
Then of course theres at least one in france, two I know in belgium and at least three I know in germany and so far one in italy, so the monks definitely got around. I've just realised I'm a bit of a BP conner sewer!
<hr width=100% size=1>
powerskipper
Well-Known Member
Thanks for history.
Time and imagination in galley problem.
Full engish breakfast wonderfull,
There is a cafe just alone sea front at Dover the makes great breakfasts,
Kept me going all day on one of those!!!
<hr width=100% size=1>Julie
Time and imagination in galley problem.
Full engish breakfast wonderfull,
There is a cafe just alone sea front at Dover the makes great breakfasts,
Kept me going all day on one of those!!!
<hr width=100% size=1>Julie
hlb
RIP
They just had a black pudding throwing contest up the road from me in Ramsbottom. Last Saturday.
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
powerskipper
Well-Known Member
I know in chippys in scotland [ FIFE, Lived there for 20 odd years ] They do deep fryed black puddings in batter and white puddings too, And now MAR BARS.
<hr width=100% size=1>Julie
<hr width=100% size=1>Julie
hlb
RIP
<A target="_blank" HREF=http://www.philtaylorphoto.f9.co.uk/black_puddings.htm>http://www.philtaylorphoto.f9.co.uk/black_puddings.htm</A>
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
<hr width=100% size=1> <font color=blue>No one can force me to come here.<font color=red> I'm a volunteer!!.<font color=blue>
Haydn
wishbone
Well-Known Member
best thing for black pudding, throwing that is.
Pie and mash, now your talking!
Wishbone
Rolling,Rolling,Rolling Rawhide!
Wheres me chuck wagon?
<hr width=100% size=1>
Pie and mash, now your talking!
Wishbone
Rolling,Rolling,Rolling Rawhide!
Wheres me chuck wagon?
<hr width=100% size=1>
powerskipper
Well-Known Member
many thanks, black pudding on my shoping list!!"!
<hr width=100% size=1>Julie
<hr width=100% size=1>Julie
Lynda
Well-Known Member
I'm definitely with you on that one, pasta is the easiest, quickest and tastiest meal to prepare on board. Whilst I love to cook and am a bit of a stickler for "authenticity", there are some really good jarred sauces about these days that you can use to create something really tasty and appetizing, it's easy enough to prepare a good side salad along with it, bit of crusty bread and there you have it.
I used a good green pesto sauce last time and grilled some freshly caught mackerell, mixed the sauce with the cooked pasta, flaked the mackerell and tossed it in with a few black olives and seasoning, it was just soooo! Med!
And you guys are probably best suited to cooking on board, it's a bit like the BBQ syndrome, you come into your own when the shackles and contraints of domesticity i.e. the kitchen, are taken away and you don't have to try and master the multi chef and all the other gadgets you have so lovingly bestowed upon your loved ones - I'm all for the naked chef!!!
<hr width=100% size=1>
I used a good green pesto sauce last time and grilled some freshly caught mackerell, mixed the sauce with the cooked pasta, flaked the mackerell and tossed it in with a few black olives and seasoning, it was just soooo! Med!
And you guys are probably best suited to cooking on board, it's a bit like the BBQ syndrome, you come into your own when the shackles and contraints of domesticity i.e. the kitchen, are taken away and you don't have to try and master the multi chef and all the other gadgets you have so lovingly bestowed upon your loved ones - I'm all for the naked chef!!!
<hr width=100% size=1>
powerskipper
Well-Known Member
HERE HERE.!!
<hr width=100% size=1>Julie
<hr width=100% size=1>Julie
powerskipper
Well-Known Member
This sounds wonderful, will print off and take to shops. Thank you.
Will now need, I think to make up a basic list of "cope with all" food list,
As space limited [but room for black pudding] it will need to be long life, in fridge, or used for many things,
Marmite
Tomato sauce
Going to think on this!!! [Hard work that!!!!!!]
<hr width=100% size=1>Julie
Will now need, I think to make up a basic list of "cope with all" food list,
As space limited [but room for black pudding] it will need to be long life, in fridge, or used for many things,
Marmite
Tomato sauce
Going to think on this!!! [Hard work that!!!!!!]
<hr width=100% size=1>Julie