More cooking on board - xtras

[Twister_Ken]

As a follow-on question to the cooking thread, can I ask what condiments, herbs and spices people carry in the galley.

I'll start of by owning up to only having pepper, salt and Tabasco sauce, but I'd like to widen the range (in that case, dear, you'll need a bigger kitchen. Mum).


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[jimi]

well I carry soy sauce, tomato sauce, Daddy's brown sauce as well as some Angusturra bitters.

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[bigmart]

Being Bigmart I like to retain my size so food is important. I carry a range of products.

Favourites are:

Stock Cubes- Beef, Chicken & Vegetable

Powdered English Mustard (Great for giving a lift to sauces).

Pepper Mill (even if you hardly use it at home its amazing how luxurious it can feel to have Fresh Ground Pepper on a boat).

Maybe some Origano, Rosemary or mixed herbs.

Gravy Granules.

Tomato Ketchup.

I find it very hard to start the day without a Cup of Tea & a Bacon Butty.

There are standards that on must adhere to.

Martin

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[Twister_Ken]

Whit oyle does youse use tae deep fry youse mars bars?

Is ra Duck'ems orl richt?

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[jimi]

Weel ye ken ah've been daeing a' rem ile changes, weel ra real reasin wiz tae get some mair dark ile fur ra marzie barzies.

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[clouty]

I once helped a friend sort out the galley stores on a Bowman 57 that had been chartering for a couple of years. Each cook/deckhand had added their favorites, and duplicated triplicated ....

Soy sauce x 5 (litre bottles)
a sofa full of Pasta
Vinegar to launch a battleship
5 kinds on Mustard
and so on

I wouldn't be without curry powder, and other ingredients for a satay sauce. Makes tinned meat taste wonderful.

The lovely thing about cooking at sea is the appreciation you get and the way it tastes great - though I have a suspicion that the same thing on land might be considered Ho Hum.

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[Robin]

This is SWMBO's territory but I know we carry

All the usual dried herbs and some spices of course
Various 'cheat's' packet sauces, sauce au poivre, chasseur, hollandaise etc
Bisto gravy mix
Oxo beef, Oxo chicken cubes
French onion soup (mix with fromage frais for tasty dip)
Bovril
Marmite (mine, SWMBO hates it)
Peanut butter (great with marmite), marmalade
Various shop bought marinades for BBQ, Terryaki, sun dried tomato, honey mustard etc
Various salad dressings, vinaigrette, Italian, honey mustard
Worcester sauce, soy sauce, ketchup
Dijon (normal and mild) & American mustards
Sea salt, black and white pepper, black pepper mill
Malt and wine vinegars
Capers (for smoked salmon or Serrano or Parma type hams)
Seafood sauce for prawns, avocados
Mint sauce
Horseradish sauce
Fresh mint from the garden, wrapped in wet kitchen towel, in water when possible.
Parmesan cheese (chunk of, not grated)

The above is the basic list and could be added to where special meals justify! Most stays on board but some dressings and seafood sauce need refrigeration after opening (they say) so go home.

Bet you wish you hadn't asked!

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[Guest]

So on your menu appears to be :

Chinky
Bacon butties or similar
Beans on taost or simlar
Pink Gins

taking the list of things from you galley ....

About similar to mine actually ..... except I have Ginger wine instead of the Bitters ...... goes with Whiskey very nicely !!


<hr width=100% size=1>Nigel ...
Bilge Keelers get up further ! I only came - cos they said there was FREE Guinness !

 

[Guest]

Clever sod ....

The guy who completede my boat was clever in one respect ..... he measured the size of Wine Box's .... the supermarket ones .... and they fit very nicely into the galley slots with spouts nicely positioned !!! Only problem for me is my Lass hasn't found a wine box she likes yet !!!!

But still we can but try !!!!


<hr width=100% size=1>Nigel ...
Bilge Keelers get up further ! I only came - cos they said there was FREE Guinness !

 

[MainlySteam]

We cannot marina/port hop like you lucky fellows and fellowesses over there - once we get out of the harbour the next shop is 60 nm and the next closest after that is 120nm. So result is we carry pretty much the same range of stuff on the boat as we have in the pantry at home - alot - and eat as we do at home (except a lot more fish meals).

Even worse is that to get to another country we have about 1300nm to go, and they eat exactly the same stuff as us! - no access to continental variety for us.

John

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[Guest]

A quick check revealed:
Stock cubes - beef, chicken, lamb and vegetable. Worcester Sauce, Pepper Sauce, Soy Sauce, Tomato Sauce, homemade Barbecue sauce. Tin of Mustard powder. Cider Vinegar and Wine Vinegar. Black Pepper and Sea Salt (in the Ducross grinders from France) Mixed Herbs, Garlic, Curry Powder. Olive Oil, Sunflower Oil, Jar of Olive Oil Mayonnaise, Jar of Black Olives. Not strictly condiments, but can I also include tins of anchovies - essential for the caesar salad!

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[tome]

Must have a cup of Earl Grey tea in the morning else I'm like a bear with a sore head.

Tins of baked beans with chippolatas are great for a quick snack in the morning if the master chef isn't on board.

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[ccscott49]

Have about the same aboard, I also have Ketjap Bentang, (thick indonesian soy) much better in BBQ marinades/sauces. Dutch coarse grain mustard, smooth/original branston, concentrated mint sauce, thai sweet chili and fish sauces, thai red/green curry paste, maddur jaffreys concentrated curry mixes, that funny italian vinegar (for sauces, can't remember name) and a few other odds and sods, we don't scrimp onboard and it doesnt take up much room.

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[duncan]

balsamic perchance?

whilst form time to time many of the above find thee way aboard, and I agree that most things taste better on board, fresh coffee and, as said above, freshly ground pepper are a must.

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[Robin]

Yep, filtered coffee always in ALL weathers, made directly into a S/S 2lt pump type vacuum flask (£35 in Harwoods Yarmouth IOW). Instant Decaf is available for philistines. The flask has cut our Gaz consumption for re-heating the coffee pot considerably. We use S/S thermos mugs too going along which fit the holders on the wheel pedestal, have fitted lids with a lever that opens the top to use.

I can't take any more of this, it's POETS day and I'm off to the boat!!!

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[Evadne]

Dried oregano is the only herb you can still taste after its spent three years in the larder.
Not a condiment, but those dried rice thingies (Batchelors, not the own brand rubbish) provide an excellent one-pan meal when you arrive close to closing time but have to eat anyway. Especially with a tin of beef biryani or a fresh mackeral.

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[Chris_Robb]

Nobody has mention ground Cumin yet - absolute must with shellfish - cous-cous etc goes well with Cream as in moule á la creme

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[Guest]

an old trick ....

if you are boiling water ...... boil a full kettle and fill the flask with the spare hot water. Keeps good for tea / coffee etc. when its underway and saves running up the kettle - its instant and warm enough.


<hr width=100% size=1>Nigel ...
Bilge Keelers get up further ! I only came - cos they said there was FREE Guinness !

 

[Ohdrat]

Or ground coriander.. that's the root and not the leaf

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[ccscott49]

That's the gear, use it all the time, just a mental block! Is there any other kind of coffee/pepper?

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