Provisioning for Delivery Skipper?

Sounds delicious.

I'm afraid I don't get much beyond the odd ready meal, curry, pizza or pasta myself. But I always welcome crew who can cook.

Oh, and you can get tinned haggis in Stranraer.
 
It went from bad to worse, tinned haggis, then porridge with jam and capped with instant coffee.

With a Shuttle Chef (or Mr Ds Thermal Cooker) you can make any casserole or soup (the foundation for a decent dinner) - one burner stove.. Fresh bread, you do need an oven though it is said to be possible in a thermal cooker, and fresh yogurt (again needs an old fashion thermos) are pretty easy (bread for sandwiches and toast with home made marmalade, dried fruit, (better fresh) and the yogurt for muesli, or in winter real porridge (along with real coffee). Real coffee is no more difficult than instant.

Its the 21st Century - no need for you, nor the delivery crew, to slum it.

:)

Jonathan
 
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Neeves said:
Fresh bread, you do need an oven though it is said to be possible in a thermal cooker
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Doesn't have to be an actual oven though. I make fresh bread on top of my Origo stove. The "oven" is a thick-bottomed aluminium stock pot from a charity shop (£7) with a glass lid, and the dough is put in a ring-cake tin (£8 off ebay) which is held off the bottom of the stockpot by a small round upturned baking tin with holes drilled all over it to allow the hot air to circulate.

The hole in the middle of the ring-cake tin acts as a chimney so the hot air rises to the top before spreading out sideways and then flowing back down the sides as it cools slightly. This circulation makes sure the bread is cooked evenly all over.

I use it to make all sorts of bread, cake, scone(s) etc. Focaccia is my favourite, it's ring-cake shaped but it tastes just as good.
 
Elbows said:
Doesn't have to be an actual oven though. I make fresh bread on top of my Origo stove. The "oven" is a thick-bottomed aluminium stock pot from a charity shop (£7) with a glass lid, and the dough is put in a ring-cake tin (£8 off ebay) which is held off the bottom of the stockpot by a small round upturned baking tin with holes drilled all over it to allow the hot air to circulate.

The hole in the middle of the ring-cake tin acts as a chimney so the hot air rises to the top before spreading out sideways and then flowing back down the sides as it cools slightly. This circulation makes sure the bread is cooked evenly all over.

I use it to make all sorts of bread, cake, scone(s) etc. Focaccia is my favourite, it's ring-cake shaped but it tastes just as good.
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Love it!

Very imaginative and simple.

Jonathan
 
Elbows said:
Doesn't have to be an actual oven though. I make fresh bread on top of my Origo stove. The "oven" is a thick-bottomed aluminium stock pot from a charity shop (£7) with a glass lid, and the dough is put in a ring-cake tin (£8 off ebay) which is held off the bottom of the stockpot by a small round upturned baking tin with holes drilled all over it to allow the hot air to circulate.

The hole in the middle of the ring-cake tin acts as a chimney so the hot air rises to the top before spreading out sideways and then flowing back down the sides as it cools slightly. This circulation makes sure the bread is cooked evenly all over.

I use it to make all sorts of bread, cake, scone(s) etc. Focaccia is my favourite, it's ring-cake shaped but it tastes just as good.
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Well done,that man!
 
This has the makings of becoming useful thread.

If you were heading off sailing for a fortnight with 5 days between having access to re-provision and your fridge/coolbox is more a "consume a lot of power but doesn't really get cold" box - what would your meal plan be?
 
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Neeves said:
It went from bad to worse, tinned haggis, then porridge with jam and capped with instant coffee.

With a Shuttle Chef (or Mr Ds Thermal Cooker) you can make any casserole or soup (the foundation for a decent dinner) - one burner stove.. Fresh bread, you do need an oven though it is said to be possible in a thermal cooker, and fresh yogurt (again needs an old fashion thermos) are pretty easy (bread for sandwiches and toast with home made marmalade, dried fruit, (better fresh) and the yogurt for muesli, or in winter real porridge (along with real coffee). Real coffee is no more difficult than instant.

Its the 21st Century - no need for you, nor the delivery crew, to slum it.

:)

Jonathan
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+1, although I've read some pretty bad reviews of thermal cookers on here. I'm definitely a fan of food made from basic ingredients, real porridge (only takes five minutes) and real coffee made in one of those Italian percolators, or a stainless steel cafetiere (French Press, for the uncultured:) )
Fresh bread is a must on a long delivery. If no oven is available it can be made by steaming, in the manner of bagels or Chinese bread. Flatbreads can be made on a frying pan, I've seen it done.
 
Spirit (of Glenans) said:
+1, although I've read some pretty bad reviews of thermal cookers on here. I'm definitely a fan of food made from basic ingredients, real porridge (only takes five minutes) and real coffee made in one of those Italian percolators, or a stainless steel cafetiere (French Press, for the uncultured:) )
Fresh bread is a must on a long delivery. If no oven is available it can be made by steaming, in the manner of bagels or Chinese bread. Flatbreads can be made on a frying pan, I've seen it done.
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So can scrumptuous toasted cheese n branston sandwiches.
 
PilotWolf said:
ASK! In this day of increase allergies and 'fad' diets at best you might offend and at work make them seriously ill.

For me a hot breakfast even just a bacon or sausage sandwich. , light (cold) lunch and a hot dinner. Caveat all my deliveries have been big boats with crew and weather factors into what is practical. Plus plenty of tea :) toasted sandwiches are always good too.

W.
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For a hot breakfast, porridge is better for slow energy release and takes considerably less time to prepare. Those who are put off by spartan plain porridge can make it more palatable by making it on milk, or milk-and-water, and dressing it up with the likes of dried fruit (Golden Sultana and Cranberry Mix, from Lidl/Aldi), honey, banana, etc.
The smell of sausages frying may trigger seasickness in some, and sausages and bacon may not be advisable for those on sodium-free and Low G.I. diets, due to health issues.
 
Spirit (of Glenans) said:
For a hot breakfast, porridge is better for slow energy release and takes considerably less time to prepare. Those who are put off by spartan plain porridge can make it more palatable by making it on milk, or milk-and-water, and dressing it up with the likes of dried fruit (Golden Sultana and Cranberry Mix, from Lidl/Aldi), honey, banana, etc.
The smell of sausages frying may trigger seasickness in some, and sausages and bacon may not be advisable for those on sodium-free and Low G.I. diets, due to health issues.
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Don't forget, that whilst 'en passage', there may not always be an opportunity to share breakfast together.
 
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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Yes, but the point of the porridge is in its qualities of slow energy release. Eat bananas honey and berries and you will be as energetic as a kid in a shopping centre for about thirty minutes, then wind down and be exhausted and famished by elevenses :).
 
And you can use a Thermal Cooker to make porridge

https://www.practical-sailor.com/issues/37_21/features/thermal-cooking_10876-1.html

I'm with Spirit (of Glanans) though think porridge really comes into its own when the weather is cool, or colder (and I confess we would make with milk, not water). On warm mornings we would use rolled oats and make muesli, which we would soak over night. Yogurt is a great standby as it is easy to make, can replace cream, makes a basis for desserts - and if you run out of fresh fruit - can be tweaked with jam, better than jam in porridge!)

We cheat when we make yoghurt and rely on Easi Yo that is available in the UK, as are the double walled vessel to make it in, read down the article:

https://www.practical-sailor.com/issues/37_30/chandlery/Summer-Sailing-Gear_11046-1.html

The nice part about both the Thermal Cooker and the Easi Yo yoghurt maker - they are both based on concepts from Sir James Dewar.

There is another company who compete with Easi Yo, Hansells, (both NZ based) but I'm not sure if Hansells distribute in the UK. Aldi, here in Oz, have had Yoghurt kits in their weekly specials.

Jonathan
 
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Instant porridge is a great thing to have on board and very cheap from Aldi. No pan to wash up either. Although I'd always go for 'full English' if time and crew permits.
 
Haggis probably cans quite well, it is a boiled thing after all

But most fresh food is good for 2 or 3 days, there's no need to go all Bear Grylls about it
 
ghostlymoron said:
Instant porridge is a great thing to have on board and very cheap from Aldi. No pan to wash up either. Although I'd always go for 'full English' if time and crew permits.
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Only takes about five minutes, (provided you are not making six or seven portions!) , probably quicker than the 'instant' stuff. Rinse the pan out immediately it's emptied, before it turns to concrete, very easy.
In my experience, a fried breakfast seems to trigger seasickness amongst the crew.
 
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