...must be SOMETHING we can eat..?

[ostell]

The links worked OK when I tested them!! Perhaps they've changed the pages from under me.

What they are are prepacked lamb or pork shanks. Shelf life of over a year and boil in the bag.

The producer is here. Hope this link works. One supplier in UK is Bookers so if you know someone with a Bookers account .......

You should be able to eat well while you are away!

When we introduced them in our catering business as a special we shifted 20 (our stock that day) in about 1 1/2 hours. And they did taste good.

 

[dancrane]

Nice one, Ostell. The link works fine. Very tempting, I think I'll go for the selection pack. Pretty good value considering the results available for minimal effort. On reflection, I've had similar stuff in France...no complaints; perfect, accompanied by a robust Chateau Neuf-de-Pape, etc...I may not wait till I go sailing!

 

[Victoria Sponge]

The links worked OK when I tested them!! Perhaps they've changed the pages from under me.

What they are are prepacked lamb or pork shanks. Shelf life of over a year and boil in the bag.

The producer is here. Hope this link works. One supplier in UK is Bookers so if you know someone with a Bookers account .......

You should be able to eat well while you are away!

When we introduced them in our catering business as a special we shifted 20 (our stock that day) in about 1 1/2 hours. And they did taste good.

I actually cook on board quite a lot, but these products look excellent and no fridge required! Fab.

 

[prv]

What they are are prepacked lamb or pork shanks. Shelf life of over a year and boil in the bag.

Interesting. Tesco have recently started doing microwave lamb shanks, in sealed bags with gravy, which sound terrible but are actually very acceptable. I assume they could also be boiled in the bag on board. The Tesco ones are sold from the chilled shelves though - are those ones OK at room temperature? Perhaps the Tesco ones are too, and are only chilled to keep them alongside the other meat products?

Pete

 

[prv]

The producer is here. Hope this link works. One supplier in UK is Bookers so if you know someone with a Bookers account .......

Ah hah! No Bookers card, but the producer sells direct. Might have to order some of those - thanks.

Pete

 

[ostell]

Interesting. Tesco have recently started doing microwave lamb shanks, in sealed bags with gravy, which sound terrible but are actually very acceptable. I assume they could also be boiled in the bag on board. The Tesco ones are sold from the chilled shelves though - are those ones OK at room temperature? Perhaps the Tesco ones are too, and are only chilled to keep them alongside the other meat products?

Pete

I don't know about the Tesco ones, but would assume that they need to be kept chilled, only the instructions can say. The striped box products are stored at ambient. I think it is expected that you are sensible with the storage. It's on their web page, under Q & A I think I saw it.

 

[dancrane]

Saw the mushrooms alongside the lamb-shank...but I just hate the sorry little fungi that come out of tins, however 'superieur' their labels claim they are. Is there a vacuum-sealed mushroom out there? Or a way to prevent them turning into toadstools while I'm ashore all week?

 

[ostell]

Saw the mushrooms alongside the lamb-shank...but I just hate the sorry little fungi that come out of tins, however 'superieur' their labels claim they are. Is there a vacuum-sealed mushroom out there? Or a way to prevent them turning into toadstools while I'm ashore all week?

The mushrooms will just be there for Suggested Serving.

 

[AntarcticPilot]

Doesn't seem to have been mentioned before but this product or this one could be quite good. Other flavours are available. Shelf life of 1 year or more from date of production and doesn't need refrigeration. Oven cook in casserole, microwave or boil in the bag.

Some members of my club took some on a trip and there where quite a few people in the marina wondering where the lovely cooking smells were coming from.

I'm afraid your links just go to the Booker home page, where a bottle of whisky is advertised! I am sure one could exist on whisky, but I suspect it would be a short life, but a merry one!

 

[prv]

I don't know about the Tesco ones, but would assume that they need to be kept chilled, only the instructions can say.

I'll check the instructions, but it appears to be exactly the same product as the Striped Box ones.

It wouldn't surprise me at all if they sold them from the fridge even if it wasn't needed. All part of the psychology of supermarket design. Being in the chiller cabinet alongside fresh lamb steaks and so on implies it's good honest healthy meat, just easier to prepare. Whereas the same box on a general grocery shelf implies processed, artificial, not real meat, etc. Sunny Delight is the classic example of this - it's so full of sugar and preservatives that it will keep fine at room temperature, but they sell it from the fridge to associate it with the good quality fresh orange juice that needs to be kept cool.

Caterers are a much more pragmatic bunch, and value products that are easy to store, so Striped Box and Bookers don't need to play silly buggers in this way.

Pete

 

[dancrane]

Here's a different approach, though I may be accused of compromise...sorry.

Tenting ashore about 15 years ago, I used to roll one of those 10mm-thick foam sleeping mats around a champagne bottle (crappy Cava, if I'm honest) and then I'd pour in about a kilo of ice cubes, and place an old T-shirt on top, relying on coldness descending rather than rising, to keep it within the rolled-up mat. It seemed a good plan, since the mats had good insulative properties.

But I hadn't anticipated how good! The following day, assuming the wine hadn't been drunk, it was ice-cold, and most of the ice cubes were still whole, and separate! And this, after 24 hours in an unventilated black Transit van, in one of the best, sunniest August weeks in years.

On that basis, and assuming our coolbox technology has since further improved year on year, wouldn't it now be possible to place a large bag of shop-bought ice, in a massively-insulated crate, along with food items one might hope to keep chilled until a week (or more) later, close the lid and relax knowing that even without volts, the galley has a store of fresh and frozen food waiting?

 

[Heckler]

The links worked OK when I tested them!! Perhaps they've changed the pages from under me.

What they are are prepacked lamb or pork shanks. Shelf life of over a year and boil in the bag.

The producer is here. Hope this link works. One supplier in UK is Bookers so if you know someone with a Bookers account .......

You should be able to eat well while you are away!

When we introduced them in our catering business as a special we shifted 20 (our stock that day) in about 1 1/2 hours. And they did taste good.

I used those from Bookers in my restaurant, a few mins in the microwave and boy did they taste good! I had to keep the staff away from them!
Stu

 

[bretonbrit]

bretonbrit

Anyone any ideas how to make bread or heat up part baked rolls without an oven,only a two ring cooker with grill?

 

[prv]

Anyone any ideas how to make bread or heat up part baked rolls without an oven,only a two ring cooker with grill?

Google pressure cooker bread. Although that's more suited to long-distance voyaging whereas we usually just want to heat up some part-baked rolls. PBO did show someone's home-made biscuit-tin stovetop oven last year, although they then had to publish a warning the following month that the design was highly dangerous

Pete

 

[LeonF]

Boil in the bag

Following recommendations on this thread I ordered Lamb shanks in mint sauce and pork bellies in honey and mustard sauce from The Striped Box Company. Delivered to my door the next day. Decided to test them at home, boiled them in the bag as I planned to do on the boat, instaead of microwaving. Expecetd them to be naff and synthetic... but they
were delicious ! Fed them to some guests both on and off the boat and they raved. One of the bags had split, and they advise not using them if that is so. I rang them up and they sent me two replacements. I'll definitely be working my way through their menu.

 

[dancrane]

That's fabulous! I'll get some, too. And I'm not even on my boat.

On another theme, who i.e. which sack of **** has recently prevented our expressing ourselves in frank English on this forum?

I'll henceforth have to say, "I don't give a carp".

 

[DownWest]

A close friend is planning a sailing trip to S. Africa and has been testing preserved stuff in kilner jars. 6 month old chicken stew is rated as best. One of his sons is good at biltong, but has yet to come up with a way of making it into a decent meal.
Annie Hill had some good comments in 'Cruising on a small income' managing on £1300 /pa. Then. Cooking onions as a first step always stuck in my mind..nice smell..
I lived out of gas fridges for a few years. Very good , but not great on boats due to the angle problem and possible CO emmisions.
When we got mains power, people were lining up to buy our gas fridge, at a price that bought a new mains unit.
Agree! Meals on board def tast better than they should. On longer trips, most of the time is spent thinking of the next meal...

 

[dancrane]

Tonight I ate a meal of some store's "finest" sausages, which made me wish for almost anything instead. I certainly don't believe dinners on board, must necessarily be inferior.

Is there any kind of sealing process, which can be mastered at home (or on board), by which smoked ham, chicken, fish can be stored for weeks or longer at room temp?

(Maybe I ought to rig-up a pen, for pigs, chickens, mackerel, on board?)

 

[prv]

On another theme, who i.e. which sack of **** has recently prevented our expressing ourselves in frank English on this forum?

Not recent; it's had the child-locks on for as long as I've been visiting.

There are ways round it when circumstances demand, but advocating such things is frowned upon

Pete

 

[V1701]

Tonight I ate a meal of some store's "finest" sausages, which made me wish for almost anything instead. I certainly don't believe dinners on board, must necessarily be inferior.

Is there any kind of sealing process, which can be mastered at home (or on board), by which smoked ham, chicken, fish can be stored for weeks or longer at room temp?

(Maybe I ought to rig-up a pen, for pigs, chickens, mackerel, on board?)

I get the boil in the bag lamb and pork shanks from Asda and have kept them for a week or so on board without a fridge...