Provisioning for Delivery Skipper?

capnsensible said:
Sounds like you have yet to discover the joys of ocean passage making where indeed, there is rationing and a dwindling supply of fresh food. Unless you catch it!

Short coastal hops are a joy though and make life easier for the obvious reasons.....but I would do it non stop.
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No - I’ve done deliveries including cross Atlantic but didn’t have to go to a store specialising in 1930s unpleasantly favoured stodge.

First few days lots of fresh vegetables and meat as stirfries or goulashes or whatever then onto the risottos and fresh pastas with an increasing use of some of the excellent tinned vegetables that the French do, or the lessed good but usable UK tinned mushrooms, sweet corn etc. But fresh fruit, potatoes and onions and freshly baked croissants and pain au chocolats (from part baked long life) all the way and always lots of good stock, herbs and spices. Of course some boats now have freezers so roughing it less needed.

But that’s just my tastes and everyone will be different.
 
RupertW said:
I had no idea anybody had actually eaten porridge or corn beef in the last 50 years
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I like both, and 50 years ago my dad was a mere schoolboy :)

Don't eat porridge all that often (weekdays it's strong coffee and a biscuit when I get to work), but corned beef is definitely an option if I'm making sandwiches. With either Branston, piccalilli, or thinly-sliced raw onion.

Neither are particularly boat staples for me, though.

Pete
 
prv said:
I like both, and 50 years ago my dad was a mere schoolboy :)

Don't eat porridge all that often (weekdays it's strong coffee and a biscuit when I get to work), but corned beef is definitely an option if I'm making sandwiches. With either Branston, piccalilli, or thinly-sliced raw onion.

Neither are particularly boat staples for me, though.

Pete
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I know I've been lightly mocking but I guess there are some similar retro foods that I do like and a particular guilty pleasure is pork pie with egg and piccalilli but like you, rarely on the boat.
 
Sounds like I may be in a minority but if I was skippering the delivery I would expect to have to victual as part of the job, as I always have done before whether owner is present or not.
 
RupertW said:
I know I've been lightly mocking but I guess there are some similar retro foods that I do like and a particular guilty pleasure is pork pie with egg and piccalilli but like you, rarely on the boat.
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Pete hasn't mentioned that his boat boasts a 5-star kitchen with freshly kneaded artisan breads, fresh morning scones (I kid you not!), full roast dinners, and I can personally attest to an English breakfast better than the Dorchester! :) :)
 
capnsensible said:
You will have loadsa fun victualling in Panama! :)
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I bet - provisioning well in Europe is a lot easier than in the USA and far easier than the Caribbean (where I find fruits and vegetables are refrigerated so go bad really quickly). So I can't imagine the compromises needed for Panama but I would hope that the local markets and local food would make a good proportion of the food for the first week or two out, or longer if a freezer. Time for a lot of fresh baking then on board and of course the essential item in any delivery skippers bag, a pasta maker to pass the time and avoid the dried stuff.
 
Spirit (of Glenans) said:
+1 . Add dried fruit and banana before cooking. To serve drizzle with honey and add a dash of plain yoghurt..... luxury!
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You see, any food that is so bad you have add lots of nice things is just ruining the taste of the nice things. I can eat dried banana, honey and berries by themselves.
 
RupertW said:
You see, any food that is so bad you have add lots of nice things is just ruining the taste of the nice things. I can eat dried banana, honey and berries by themselves.
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He's right though! Make sure the porridge (inc dried banana, apricot, raisins, etc.) is hot and the yoghurt and fresh fruit cold. Counterintuitive, but moorish! Try it then post again tomorrow morning :)
 
dom said:
He's right though! Make sure the porridge (inc dried banana, apricot, raisins, etc.) is hot and the yoghurt and fresh fruit cold. Counterintuitive, but moorish! Try it then post again tomorrow morning :)
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I'm almost tempted - can I avoid heating the milk and have it as muesli instead?
 
RupertW said:
I'm almost tempted - can I avoid heating the milk and have it as muesli instead?
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That's good too! Mix the yoghurt with the oats (not too many and add a little milk if necessary), then leave for a short while. Then put cold fruit and jam on top. Or else, cut some cored-apple rounds and fry them in a little butter, cinnamon, and sugar to caramelise. Then just add blueberries or blackberries. My daughter adds a spoon of Jordans Nut Crunch stuff as well :) :)
 
On any of the courses, charter holidays, deliveries and own-boat cruises in which I have been involved, the food has been mutually agreed between all crew before victualling, with dislikes, allergies etc taken into account.
For deliveries in temperate, (i.e. cold !) climates, Good solid "boat food", - one or two pot stodge is the way to go; Spag Bolo, Chili con Carne, Stew,( brown or Irish), Curries, Stirfries (using Straight to Wok Noodles, thus saving water and pot usage), etc,etc. Your meats should then consist of a couple of packs of mince, and some packs of beef pieces, lamb pieces and chicken breasts (use first). If you can freeze these beforehand and store in the boat fridge's freezer compartment all is good, but if only an icebox is available get plenty of ice. You'll need a selection of fresh veg; onions, carrots, peppers, tomatoes, spring onions courgettes etc., and include potatoes in your selection of carbs, they've got more nutrients than rice etc., and slow energy release.
Sandwiches for lunch : - ham, cheese, chicken tikka/satay, with lettuce, tomatoes and spring onions.
It's useful to have some packet soups, ramen noodles (Supernoodles) for when it's too rough to prepare anything more comprehensive, or when everyone except yourself is unable to eat due to mal de mer ! Canned tuna, sardines etc are also useful for sandwiches. I should add that the main meals above are made from fresh ingredients with the use of commercial flavouring packs from the supermarket for the various recipes, to save having to get a wide variety of herbs and spices. Just have a few basic ones. Get good quality sliced bread and some part baked rolls.
Make sure anyone preparing food washes their hands thoroughly beforehand, and observes proper practices for the hygienic preparation of food; you don't want an outbreak of the squits!
Porridge is of course de riguer for breakfast - last week I sailed in the company of an Italian who was totally enthusiastic about it!
 
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Spirit (of Glenans) said:
On any of the courses, charter holidays, deliveries and own-boat cruises in which I have been involved, the food has been mutually agreed between all crew before victualling, with dislikes, allergies etc taken into account.
For deliveries in temperate, (i.e. cold !) climates, Good solid "boat food" one or two pot stodge is the way to go; Spag Bolo, Chili con Carne, Irish Stew, Curries, Stirfries (using Straight to Wok Noodles, thus saving water and pot usage), etc,etc.
Sandwiches for lunch : - ham, cheese, chicken tikka/satay with lettuce, tomatoes and spring onions.
It's useful to have some packet soups, ramen noodles (Supernoodles) for when it's too rough to prepare anything more comprehensive, or when everyone except yourself is unable to eat due to mal de mer !. Canned tuna, sardines etc are also useful for sandwiches. I should add that the main meals above are made from fresh ingredients with the use of commercial flavouring packs for the various recipes, to save having to get a wide variety of herbs and spices, just have a few basic ones. Get good quality sliced bread and some part baked rolls.
Porridge is of course de riguer for breakfast - last week I sailed in the company of an Italian General who was totally enthusiastic about it!
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Now that menu (porridge apart) is getting into my food timeframe of 70s and 80s and I'd find that very satisfying.
 
dom said:
Pete hasn't mentioned that his boat boasts a 5-star kitchen with freshly kneaded artisan breads, fresh morning scones (I kid you not!), full roast dinners, and I can personally attest to an English breakfast better than the Dorchester! :) :)
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:)

In a roundabout way I actually have ex forumite Dave Lusty to thank for that. On the Scuttlebutt Poole trip that was almost our very first outing in Ariam, he said something about it being impractical to prepare anything more advanced than crisps and Pot Noodles (with a shore-powered electric kettle) on a small yacht. My friend Chris was so affronted by this concept that ever since he has taken it as a personal challenge to demonstrate the degree of culinary sophistication that can in fact be achieved.

You missed out on the pears poached in cider with chocolate ganache, whipped cream, and ginger crumbles :)

My new crew Caroline, who you met the other week, turns out to be a dab hand at baking as well. The night after we left you, the three of us were a bit peckish on returning to the boat after a run ashore, and she decided to whip up a batch of profiteroles with cream and chocolate sauce :D

Pete
 
dom said:
And sterilising/unpacking upon realising the extraordinarily innocuous habitats of the most horrid little (and not so little) bugs!!
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Its a bit of a result if you get back to the boat without being shot or stabbed at the Puerto Colon end of the canal........:ambivalence:
 
I did have one crew member turn up once with flour, yeast etc and announce he was going to bake bread from scratch.

The wind kept building and at one stage we rolled and I saw him shoot across the foot of the companionway waving white flour-covered hands all over the place. That's when I decided we'd put in a reef.

Bread was grand.
 
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