Which is the best snack when sailing?

[Blue Drifter]

Snacks underway

Grilled cheese (cheddar) on toast - sprinkle liberal quantity of Worcester sauce on cheese before grilling. Easy and you can keep it coming 'till they say stop!

 

[pagoda]

Grilled cheese (cheddar) on toast - sprinkle liberal quantity of Worcester sauce on cheese before grilling. Easy and you can keep it coming 'till they say stop!

Sounds good ... with crew! though !!

 

[Tomahawk]

When out sailing for the day it is difficult to lay the Wedgwood for a slap up meal and for some reason the crystal glasses tend to break.
.......

Well if you are silly enough to sail a half boat that leans over most of the time... waddyaexpect??

On Tomahawk the gally slave does pasties on cold days and brings them up in a paper towel... warming to the hands and no washing up

We wash them down with a pleasant glass of wine ... which is still where I left it

 

[BERT T]

Grilled cheese (cheddar) on toast - sprinkle liberal quantity of Worcester sauce on cheese before grilling. Easy and you can keep it coming 'till they say stop!

Extra strong cheddar grilled as above but with a couple of rashers of grilled maple cure back bacon, makes a very tasty sandwich

 

[pagoda]

Well if you are silly enough to sail a half boat that leans over most of the time... waddyaexpect??

On Tomahawk the gally slave does pasties on cold days and brings them up in a paper towel... warming to the hands and no washing up

We wash them down with a pleasant glass of wine ... which is still where I left it

I think my "galley slave's" best performance to date was toasting Nan Bread over the hob grill... with cheese, under way.
It was hard to keep the boat in a straight line !
What an aroma....

Memories of wood fired pizza in Corsica..

 

[Seajet]

Tomahawk is clearly some sort of pervert, I wouldn't know I was sailing unless I'd unleashed my colourful but limited vocubularly when my beer spills and my snack shoots down for the crew - who should have been on my side in every way including not snaffling my beer and pastie !

 

[Wansworth]

Back in the late 60s I was invited for a jolly round the Solent by an elderly gent.His beautiful 45 footer was crewed by a paid hand,or good charachter.During the entire cruise my duties involved going below and opening the fridge in the bilge and geyying out pork pies and cold beer at regular intervals.On another occassion I was asked to join a Dragon as third hand.A wonderful wicker hamper was put aborad and I have to confess that I played little part in the sailing as I emptird the hamper of perfect cucumber sandwiches,,,,The upper classess know how to do things ,properly.only yesterday I leant that Geofferv Archer host the occassional Sheperds Pie and Champaign luncheons

 

[Seajet]

I once crewed a wonderful stripped out racing / 'purposeful cruising' Folkboat in Falmouth, sadly I can say the name now as the others are sailing clouds; ' Wind Willow ' - she had only 2 fittings in the tiny cabin, optics for Gin & Whisky...

 

[Applescruffs]

Got to be the 'Egg Banjo'

Got to be the 'Egg Banjo'

could be prepared well in advance and kept warm..........errr...somehow ?


Check out the makings here:

http://www.youtube.com/watch?v=kcW7CVZnAqY


Once tried never bettered........but PLEASE use proper white crusty bread and not the stunt double used in the video !!

Cheers.

 

[PurpleKate]

Hot Sausage in a roll with marmalade... dont knock it til you try it - very tasty.

 

[stevebrassett]

Slightly concerned that three separate posts have suggested 'pork pie' without the prefix - 'Melton Mowbray'.

Don't like Melton Mowbray pork pies - I prefer the ones without the jelly in.

 

[Sandgrounder]

Don't like Melton Mowbray pork pies - I prefer the ones without the jelly in.

I like either

 

[Highndry]

Don't like Melton Mowbray pork pies - I prefer the ones without the jelly in.

Heathen.

 

[outtametree]

Tomato soup & a nice crusty roll with flapjacks after.

 

[Perry]

I like a nice slice of Gala pie for my elevensys

 

[Tidewaiter2]

De Luxe Egg Banjo is a must..

Got to be the 'Egg Banjo'

could be prepared well in advance and kept warm..........errr...somehow ?


Check out the makings here:

http://www.youtube.com/watch?v=kcW7CVZnAqY


Once tried never bettered........but PLEASE use proper white crusty bread and not the stunt double used in the video !!

Cheers.

Thick cut white bread, one slab spread with HP, the other with ripe avocado, egg yolk cooked solid, with two slices of dry cured oak smoked back bacon.
Mug of strong tea/coffee or spicy carrot and coriander.
BLISS

 

[prv]

Depends on if you have crew!

If so - send below with instructions..

If not -prepare in advance... or you're in bother

Really? So all these tales of an empty Scotland where the highlight of your day is seeing another yacht are exaggerated, then?

Ok, the last time I made a bacon sandwich on board (rather than bringing them from home on a day sail) I did have crew - but he was dozing in his bunk after an overnight crossing back from Cherbourg so hardly counts . We were coming round the corner into Southampton Water (north of the North Channel). Provided your galley's next to the hatch where it should be, it's no bother to keep an all-round lookout every 20 or 30 seconds.

Pete

 

[Peroo]

Flying fish cutter with spicey sauce or a good bake 'n shark......loverly....

 

[Applescruffs]

Oh .....ye wee temourose beastie....Ye eggie Banjo...

Thick cut white bread, one slab spread with HP, the other with ripe avocado, egg yolk cooked solid, with two slices of dry cured oak smoked back bacon.
Mug of strong tea/coffee or spicy carrot and coriander.
BLISS

Hardly the humble 'Egg Banjo'...... but are we on the cusp of a Gourmets delight here....?

Can't be fiddlin about with 'avocaodo'... 'cured oak bacon'...etc...

As for carrot and corriander......, well that's not too easy to get in the Spar in Maldon !

We peasents have to put up with a beef tea and a 'proper' eggy sandwich........job done!

Nummy...nummy..

 

[Plomong]

Now I have to say, when on land I hate cup a soups and never touch them but when sailing I just love one, but it has to have croutons.

Same here -- Royco from Carrefour (France) are my favourites.

By the way, "croutons" sound very French. In Spain some soups come with "picatoste", which I assume are the same.