Sunday Breakfast

Judders

Judders

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At last, after nine months ashore I'm back on the water this weekend but with a new problem I've not encountered before. I'ver drawn the short straw (ie I wasn't in the mess when my fellow crew members carved up) and I'm providing sunday breakfast. Now bearing in mind that I have to leave straight from my office on friday night to get to the marina in decent time and that I shall be working through my lunch on friday, whatever I buy will at most have the benefit of a 'cool bag' from friday am until friday night and then probably the yacht's cool box from then on.

Any ideas on what to take?
 
Traditionally: smoked back bacon and crusty white bread. Ketchup optional.
Alternatives/extras: sausages, eggs, mushroom, black pudding, tinned tomatoes.... don't forget some oil to fry them in.
Posh alternatives: croissants (warm them under a low grill for a minute or so); toasted hot cross buns, butter and honey or Nutella (SWMBO's favourite).
Best of all: catch your own mackeral on the way there and fry them in butter.
 
Your bacon should be fine in a coolbag/box. Milk may be more of a problem. Try buying those partly baked rolls, and bake them on Sunday morning. The smell of freshly baked bread and coffee (you need fresh coffee, by the way) should get the most hung-over crew out of bed.
 
On our recent trip to Ireland, one of the crew took on the task of stores for the trip. Bacon and sausage was pre cooked and stored in foil trays, when it was needed it was heated in the oven, eggs were scambled. It tasted good. It was also a lot safer than having hot fat in a frying pan flying around the galley on a boat at sea.

I would suspect that cooked food would be safer to keep in varying temps.
 
We now cook bacon and sausages in the oven everytime on the boat. A lot less messy and you can just whang it in the oven and forget about it for a while. It also makes it easy to make lovely hot bacon butties when it's rough.
 
If you can get your meat vacuum packed, then it will keep much longer.

my normal yachty breakfast - bacon, egg, beans possibly some fried potatoes if left over and maybe a tomato, folowed by toast. never seem to have a problem with hunger on the boat!
 
Sausage sarnies!! Buy your sausages today and put them in the freezer overnight. They will be frozen ready to go in the cool box tomorrow and will defrost more slowly than other items (eg skinny slices of bacon).

I use a cool bag for camping and sailing trips, not a box, and can keep everything really cold for a Friday-Sunday trip by making sure that Sundays supplies are frozen acting as extra freezer blocks. I also take a pint of milk frozen and last weekend the milk was still partly frozen on Sunday morning.

Freezer blocks alone are never enough in a bag if the weather is warmer. So try adding a large bottle of frozen water in the middle of your bag, makes a big difference.

HTH
Ruth
 
No No NO

"So try adding a large bottle of frozen water in the middle of your bag, makes a big difference."

Adding a slab of frozen Guinness cans or any other beer favoured by the crew, to the cool bag, makes a HUGE difference.
 
Re: No No NO

[ QUOTE ]
"So try adding a large bottle of frozen water in the middle of your bag, makes a big difference."

Adding a slab of frozen Guinness cans or any other beer favoured by the crew, to the cool bag, makes a HUGE difference.

[/ QUOTE ]

Did I mention I'm travelling by train? /forums/images/graemlins/cool.gif
 
If you're a lightweight like me, a couple of Pain Au Chocolat go down a treat - although last week, moored in a rather flash part of London, I'm afraid I blotted my "ordinary bloke" copybook by whingeing loudly that the local shop, usually stacked with warmed pastries, had none. The phrase "For God's sake, I can't believe they don't have any Pain Au Chocolat!" has been around to haunt me since then.

Another quick and easy option, should a rapid departure be part of the passage plan, is Heinz Baked Beans & Sausages, or one of their all-in-one breakfasts, with a little mild chilli powder added - quick, filling and simple.

You cannot, of course, beat a fry-up - I just thought I'd add a couple of others...

/<
 
why only Sunday Breakfast

Esso used to do excellent cool-bags and as another poster says ... they are good.
I have a large cooler box in board ... that is used often.

Our daily brekkies - which I take great delight in doing :

Fresh Cafetiere Kenyon Coffee........... normally gets 'em up !!

Plate has : Toast, sausages - pork and beef, baked beans, eggs - biggest you can get !!, bacon plenty of it .....

I believe that eat well at brekkies - you may not eat till late later !!

I also get ready baguette, cheese, wine-box, beer etc. for rations during days sailing ... handy to get out, good to eat and everyones happy .....

As to cool-box ... freeze literally anything you can except eggs - that includes most of the bread, bacon, sausages, milk, water, spare beer, you name it .... and then spread amongst supplies in the box / bag ..... Note keep back enough un-frozen that you need that day and early next ...

On to drink .... many do not like wine-box's .... but what a god -send to boaters !! The 2 ltr size fit my shelf beaut !! 3ltr size being square bottomed - great stowage ... bottles better quality - but less easy to stow safely etc. The box with its valve etc. ----- YES !
Beer in box's not six-packs ....

Juice in cartons not plastic bottles ..... etc. etc.

Its the shape of the containers that's the trick ... especially when you have a small boat like I have ...

I can smell that bacon now !!!!!!!

/forums/images/graemlins/tongue.gif
 
Re: why only Sunday Breakfast

Everyone here is on the right track, with the possible excursion into Pain Au Chocolat (have that persons political allegiances looked into).
However, you boys appear not to have latched onto the appalling quality of the bacon served in sucked out packs these days, the thinness of the rashers and the watery white gloop that ruins the fat/oil for your fried eggs. Ensure that you go to the butcher and get some decently thick slices of home cured bacon, smoked or unsmoked to your taste.
Similarly the sausages should neither be the pale and wan 'Value' items, nor yet the Yuppie Pork with Chinese Five Spice and Apple. Seek out a the same butcher you got the bacon from and take his recommendation with regard to bangers.
Eggs are rather more tricky, but as you were in the butchers for items 1 & 2, enquire whether the supplier is local, properly free range, and not fed on throwaway crap. If he nods in the affirmative, get the hugest ones he has. On cracking into the pan, they should stand up glutinous and proud, with a properly domed yolk of a darker hue than those pallid offerings on the supermarket shelves, not sagging like auntie Mauds front bumps.
Ditto Black Pudding if required.
Mushrooms are a personal choice, but the tastiest appear to be the meaty open cup variety, although the pretty button ones are easier to keep from being unruly in the pan. Do not fry these to death.
All of the above should be fried in a reassuringly expensive oil. Mazola fills the bill, but there are others.
Beans in recent years have been the subject of serious competition, and you should try either the Asda or Aldi cheap range. If not then try to guess whether your crew require the sludgy thickness of HP, or the more solid and more fluidic sauce of Crosse and Blackwell or Heinz. Appalling waster of money all three.

Bread should be acquired from the baker near the butcher, and be fresh on the day, and they will slice it for you. Again, avoid the more fashionable stuff to bung you up. They will bag wrap it for you.

Butter to taste, but again avoid the insipid 'Taste like butter' plastic clad counter, and head for the proper stuff.

If you are to feed them unexpectedly with Kippers, order them vacuum packed from Loch Fyne or Peterhead. Plenty of that on the Interwebnetthing. Makes the eggs even more important, as they are then best poached.

Small bottles of both Heinz Ketchup, and qualuity brown sauce such as Hammonds, Daddies or HP, are of course paramount to the success of the event.

Tea for all, you should consider Jacksons English Breakfast (they do these in tea bags). Exotic teas are rarely the correct thing for breakfast.
Coffee is a tricky call, but again, being AM, try for a decent medium roast like Taylors of Harrogate medium Colombian.
Ensure that you have both good semi skimmed milk, and a small pot of cream to cheer up the coffeee drinkers.

Marmalade and Jam or Conserve, should prove unnecessary, but if....
then Golden Shred Olde English Chunky, and Robinsons Raspberry are fine product.

As Nigel pointed out, these could be frozen, except the eggs, but should not prove necessary if you start with a cold bag and don't open it to let the heat in.

Good Luck with the feast,as feast it should be, my favourite meal of the week.
 
Re: why only Sunday Breakfast

<<<Gosh! Jimdew....

Have I finally found some one who has greater
culinary appreciation than Dearheart?
I do believe it is so.
Unbelievable.
>>

Briani, I shall be in the Conyers/Oare Creek area of North Kent by Sunday 21st inst, on our Grand Kentish Tour of 2005. If you are in the area, pop in and see us if you are around.
The S'Butt Burgee is in the crosstrees!
 
[ QUOTE ]
Any ideas on what to take?


[/ QUOTE ]


Simple. "All day breakfast" in a tin plus bread and butter and a mug of coffee.

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