Raggie Food vs. MoBo Food

Dave_Snelson

Dave_Snelson

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Following on from a comment made by cptshed in another post, where he states that raggie food is restricted to "Fray Bentos".

I have to take issue with this as Fray Bentos pies are way too complicated for yer average yottie. Lets face it, opening the can involves a piece of mechanical apparatus and then you need a competant oven to cook it in, so the puff pastry rises. All this at an angle of 30 degrees. Ain't gonna happen is it?

Nah - I reckon it more yer cold baked beans out of the tin. The staple for these guys however, is ginger nuts. Every rag-boat has a packet of last years gone-soft ginger nuts - except for Shipswoofy, who eats so many of them, they have no chance to go stale /forums/images/graemlins/grin.gif

Then your MoBo man has a proper galley for his smoked salmon starter followed by steak & chips. In the morning, its fresh fruit and fruit juice to wash down his smoked bacon, fried tomatoes, toast-soldiers and egg. All cooked, served, and eaten on the level.

No wonder these sailors are a scurvey damn lot. /forums/images/graemlins/laugh.gif

So what else do the raggies eat? I've run out of ideas /forums/images/graemlins/wink.gif
 
Gotta be thick enough to go in sandwiches of course.

tin-condensed-small.jpg
 
Nooo.... you misunderstand me, not mobo food at all, but I have seen it "stowed" away in yachts and also encrusted on several yachtie faces (at least I hope it was that).
 
I think that this also has something to do with a lot of sailing boats being, .....er ..........boy boats as I heard it described to me once, so pub food or anything you can throw in the oven that does not mean you have to clean it after or shove it in a pan and heat it is OK. So I was told. /forums/images/graemlins/grin.gif
 
Sailboats, even compact ones can still have a good gally! Mine is a two burner and grill on the cabin sole and well weged in. with deep fiddles.

By chance ive just been trying "quick" food and found that this year,at least in France is a large and growing range of pre-prpared lunches! The ones in tins are ideal not salty as they were even last yearnor over spiced and have the easy pull ring, no complicated search for an opener!

Otherwise fish can still be found! and best with little cooking, also mussels and Oysters last a few days. Vegies can last weeks hung in nets!

Fried anythings bad for you! "smoked"=Salt--bad for you!
Salad with tined squid in its ink ummm. then brocoli with a vinigaret followed by a slice of ham or cold fish and boiled potatoes!

I have to say that even so MOBOs do offer a little more comfort to enjoy what is produced from the gally!
 
Tins are too heavy, the staple diet of the racing sailor is 'Pot Noodle' no need to add salt as you can boil the sea water (alright that bit was an add in )
To follow Stael ginger nuts with instant just add water custard.


This is the diet my Skipper would feed us on so we agreed to get the engine going so we would always win the race and be first at the Pub. /forums/images/graemlins/wink.gif
 
Mobo food definitely more sophisticated than yottie food although my SWMBO stretches the point occasionally like when she tried to boil 2 live lobsters which she'd bought from a Guernsey fisherman. This is tricky enough when they're trying to climb out of their pots anyway but doubly so when the boat is doing 20knots in the L Russel channel at the time
 
Nice one Steve; we even sold a copy to the Commodore of the Westerly Owners Association at the Boat Show!

NB do you have your copy yet?!!!!
 
MOBO foods just as good sailboat fare!

When makeing passage from lets say Southhampton to Les sept iles or Treguier while a sailboat can steam and use the pressure cooker,the MOBO has to be carful,If walming with a bain-marie(hot water on sailboat steams)

The MOBO can however do the passage in 5 hours where the sailboat will take 2 days at least i seem to remember something like that. In which case the MOBO crew eat sandwiches on passage and Lobster that evening (at a good cafe)

With the new tins a "clic" then in the bain-marie,and then boeuf bourguignon et ses pommes de terre seveved hot with crusty bread and a red wine while watching "the" mobo passing spray flying eating rost beef and mustard sanwiched with green salad and hopefully water!

Both are equally good fare when at sea
 
http://www.moodyowners.org.uk/Cooking/cookbook_ad.htm

Bit small for me to make out much of the recipe but did I understand right
the picture showed four men ? Armenians in a stew ? /forums/images/graemlins/confused.gif

Not sure where you cruise but I don't think the average MOBO would go for that even if we do pick up a few Armenians floating off Dover now and then. /forums/images/graemlins/laugh.gif
 
My ol' nan used to say, the best thing for sticking tiles back onto the fireplace was condensed milk.

I want to know who in her household was the first to try it, ey love a bloody tile as fallen off (they became Yorkshireites for this story). No worries pet, I think I will try it with condensed milk first..... eh?
 
Of course in the Lakes you can eat
well on a raggie

June_lunch.JPG


I'm not sure but I think it may have been for sale last year. I do, however, stand to be corrected if you know better.
 
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