"Larry" wrote in message
...

Thanks! I'll take that one with me in case the gourmet chefs I sail with
pull cooking duty on me again. I'm the dishwasher/galley cleaner on
crew. Two of the guys are trained, gourmet cooks so it's a great trade.
We eat better 200 miles offshore than at a restaurant downtown. Many
times I've been on watch and this plate of amazing
meats/cheeze/breads/etc., appears up the hatch by magic. "Here, Archie
got bored.", the hand will say from under the plate.

Our coffee, too, comes from a French Press. We've a great blue camping
coffee pot, but it's usually filled with some "hot toddy" concoction from
the booze bunker. I've never actually seen coffee made in it....might
spoil the flavor of the toddy.

I'll clean the galley, again, when I come off watch. Just like Julia
Childs, gourmet chefs make an awful mess and dirty everything they can
find!


What a life, eh? :-)

French Press is my favorite way to make coffee, too, and the ONLY way I
allow coffee to be made on my boat. I have an old-fashioned burr grinder
mounted to a forward bulkhead and grind the beans fresh. When the coffee
finishes steeping in the press, it goes into a thermos carafe -- if there's
any left, anyway.

"KLC Lewis" wrote in
et:

When the coffee
finishes steeping in the press, it goes into a thermos carafe -- if
there's any left, anyway.


Yep...same here. Only problem is we can't find a squat one that won't fall
over. I bring a stainless Thermos from home when I go, make it the way I
like it, not that black hair-on-your-whatever acid bath they drink. The
Big Stanley is unbreakable and keeps coffee too hot to drink for a day.



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Larry wrote:
"KLC Lewis" wrote in
et:

When the coffee
finishes steeping in the press, it goes into a thermos carafe -- if
there's any left, anyway.


Yep...same here. Only problem is we can't find a squat one that won't fall
over. I bring a stainless Thermos from home when I go, make it the way I
like it, not that black hair-on-your-whatever acid bath they drink. The
Big Stanley is unbreakable and keeps coffee too hot to drink for a day.

We use a Nissan Thermos with a handle that fits nicely over the middle
of our double sink:
http://www.coffee-makers-espresso-ma...tgb1000s6.html

I found a plastic pourover holder made to fit that Thermos that takes
paper filters. Paper isn't my favorite, but on the boat it makes
cleanup real easy. The pourover method presents no stability problem
on our catamaran, but on our previous monohull I used a French Press
in rolly situations or underway.

For short trips, up to two or three weeks, I weigh out a "daily doses"
into small baggies. A weeks worth gets stuffed in a foil bag, though
for extended trips I've vacuum sealed bags for the freezer.

Don't refrigerate or freeze coffee for daily use because as soon as
you open it the humidity condenses on the beans and begins the staling
process. Freezing sealed beans for long term storage is OK.

If you want to do one thing to make ordinary coffee special, grind it
just before brewing, preferably with a burr grinder, not a
whirly-blade. You can still get a high quality hand grinder, though
an electric

Jeff, currently sipping coffee from Finca El Injerto, Huehuetenango,
Guatemala, roasted to perfection last night, brewed in an Eva Solo.

Cuscus. Not the **** in a box. Get plain bulk grain. It looks like
cornmeal. Add warm water and anything else. Very tasty. And the fastest
cooking grain Ive found. That is, just add hot water and let sit
covered.

Ive heard a lot about cuscus, but what do you have it with once its
hydrated.... do you just eat it by itself?


Pan bread. Mix water and whole wheat flower. Maybe a llittle salt.
Basically make a pan cake and fry it in olive oil. Ummmm. Got cheep
tasty bread. Of course you should add spices and maybe a little
parmisan cheese on top. I think ya got focata then.

Good info! I make up a basic flour/water/salt/dash of oil dough that i use
for chapatis. I roll them our nice and thin, then take a skillet (not a
teflon coated one) and turn it upside down on a flame. makes a great
surface for cooking the bread on. smear a bit of garlic butter on top for
variety. makes a great dipper in soups/curries.

Cabage, onions, carrots, beets etc. If yoiur in that part of the world.
They last forever if hung........ maybe 3 weeks in the tropics. Then ya
got vegi soup.

Pickled fish?
Pickled eggs?
Pickled pickles? and other veggies............. I wouldnot go too far.
You might end up with kimchi.

what's wrong with kimchi? I lived in korea for 4 years and learned to make
about a dozen types of kimchi as well as soy bean paste and chilli paste.
Spring onion kimchi is my favourite. yum.

SEA VEGTABLES FOOL ! Its only called sea-weed by us. Every one else
considers that stuff that goes floating by a free lunch. There are
several books on gathering and preparing sea vegies of the worlde. For
example, That green stuff that wraps Shushi is called Nori by us and
sp. Ulva Ulva by the marine botanist and lunch by everyone else.

I'd really like to know more about seaweed, ive eaten it in most of its
varierites, but i've never harvested it. There seems to be a few basic
varieties, the one that is made for sushi which is sort of chopped up, then
roasted. and then there is the one that is used more in soups, whole. The
one in the soups has a very seaweedy taste, but from what im told has a lot
of calcium in it.

Can you use any kind of seaweed you find, or are there only certain kinds?

Oh, just eat less. Youll lose weight and be healthier. Ever calclate
you BMI? Bleive me we can ALL eat less and be healthier.

Most of the sailing stories i've read are pretty depressing.... The diet
seems to consist of mostly freeze dried meals which to me are tasteless and
really cant have much nutririon. I think food is very important.

Dude, by your question I get the feeling ya havnt cooked much for
yourself. How many times a week do you eat out or open a can or a box
and call it a meal? You may need to learn how to cook. If it comes in a
box or can it ainit cookin.

sorry if i gave that impression, Ive been cooking for myself for the last 15
years, I do all the cooking at home and in return my partner does all the
cleaning. Ive been travelling the last 7 years and try to learn new recipes
whenever i can. in whatever country i live in, i eat what the locals eat.
Its cheapear and usually better for you than what you can get in 'western
restaurants'.

I think my way of cooking probably isnt all that adaptable to cruising
though.... when i look for a house i always choose one within walking
distance of a produce market because i like to shop daily to suit my tastes.
I cant remember a time in the last 10 years when i shopped for a whole week.
Most of the cooking i do at home is either 'fast' on my 3 ring LPG burner,
stir fry's and flambe dishes together with rice, or its 'slow' being roasts,
potato bakes, stews, curries. I do a bit of meat and 3 veg stuff too. Id
like to learn more dishes that can be done on a single burner, and dont
require refrigeration. Off the top of my head, i can only think of maybe
half a dozen.

I dint metion air dried fish or even eating your fish RAW for fear of
getting all the it aint safe fish wimps and haters.

come on now, dont be like that ;-) I ate a lot of air dried squid in korea,
smelly stuff!, and a lot of raw fish in japan. It's all good.

Shaun

Get a copy of M Greenwald's book, "Cruising Chef Cookbook".

Equipment:

6 qt, S/S pressure cooker
4 qt, cast Iron Dutch Oven
8 qt, stock pot with strainer for cooking and draining pasta.
Dehydrator
Pepper mill
Cheese grater
Additions as required.

Supplies:

Legumes, pasta, rice, canned chopped clams, canned meats, canned tomatoes,
flour, sugar, chocolate, popcorn, hard cheese.

Fresh onions, cabbage, carrots, etc, store well, potatoes don't.

I've heard mixed things about potatoes, maybe it depends on the climate?
Some old sailing literature shows that they were carried on longer coyages,
joshua slocum carried a couple of barrels of potatos on the spray, but he
got a bad deal on rotten nasty potatoes in south america. He cant say
enough good things about potatoes.

Ive carried them when i camp, and they seem to last alright in the
australian desert at 45 degrees celsius, but ive only carried them for two
weeks. Not storing them in plastic bags seems to make s big difference ;-)

Bay leaves in flour, rice, etc, keep the bugs out.

Thats a good tip, and the first time ive heard it! I love using bay leave
in curries and stew, i have a good size bay tree outside my house. Roughly
how many bay leaves to how many pound sof rice/flour?

Thanks, Shaun

Jeff wrote in
:

Jeff, currently sipping coffee from Finca El Injerto, Huehuetenango,
Guatemala, roasted to perfection last night, brewed in an Eva Solo.


This morning, I decided to splurge in honor of the New Year. I've made a
pot of Chef Mavro's Signature Blend, Lion Coffee Company, Hawaii. My
friend David, who owns an Altzheimer's home in Honolulu, sends me these
Hawaiian care packages and always puts a few pounds of some "islands only"
blend in. Hawaii makes amazing Kona Coffees.

Take a look at this guy's galley:
http://www.chefmavro.com/
Click on the coffee button to find out how you can treat yourselves....


--
http://www.epic.org/privacy/rfid/verichip.html
http://en.wikipedia.org/wiki/VeriChip
http://www.verichipcorp.com/
Tracked like a dog, every license/product/tax.
Revelation 13:16 And he causeth all, both small and great, rich and poor,
free and bond, to receive a mark in their right hand, or in their
foreheads:
17 and that no man might buy or sell, save he that had the mark, or the
name of the beast, or the number of his name...

Larry wrote in news:Xns98A964AC8C3D0noonehomecom@
208.49.80.253:

Take a look at this guy's galley:


six courses

Hudson Valley Foie Gras au torchon
wrapped in nori, yuzu kanten, ruby grapefruit-Korean pear-shizo pickles,
brioche crust
joh. jos. christoffel erben, 2004 erdener treppchen riesling kabinett,
germany 13.00
“stone, slate, granny smith apples, pear, apricot, one of foie gras’s
best companions”

onaga fiLlet, fish chicharrÓn (WATCH THE VIDEO on the webpage)
infused with anise seeds, fricassee of fennel, zucchini, Maui onion,
lemon thyme, sea urchin rouille
château de tracy, 2003 pouilly fumé, loire, france 14.00
"smoky, stone, grapefruit, citrus, lean, crisp, elegant wine for this
elegant dish”

Keahole Lobster a la coque
Kahuku corn cake with lobster coral, cucumber glazed with essence of
mint,
pomegranate-yogurt sauce
lynmar, 2005 chardonnay, russian river valley, california 14.00
“floral, citrus, apple, buttery, honey, chardonnays are a lobster’s
best friends”
or
our sommelier rare wine selection,
vincent girardin, 2002 meursault-charmes 1er cru, burgundy, france 29.00
the French one” (add 7.50)

Roasted Mountain Meadow Lamb loin
medaillons dusted with cépes, eggplant with ajwain,
baked alii mushroom, confit Big Waves tomato, lamb jus
badia a coltibuono, 2000 chianti classico riserva, italy 17.00
“black cherry, truffle, vanilla, hint of licorice,
exceptional chianti very comfortable with this Provence- inspired recipe
”
or
our sommelier rare wine selection,
paul autard, 2003 châteauneuf-du-pape, cuvée la côte ronde, france 29.00
“full bodied, earthy, tannic, not afraid of the lamb” (add 6.50)

Big Island Goat cheese mousse
fougasse croutons, granny smith tomato marmalade,
basil essence, baby greens bouquet
tardieu-laurent, 2001 saint-joseph vieilles vignes, france 15.00
"ripe raspberry, cherry, juicy, plum and vanilla;
this region also produces outstanding goat cheeses…no wonder”

chocolat aux epices
spiced chocolate bavaroise wrapped in mochi,
licorice ice cream, black currant sauce
ramos pinto, 1998 lbv port, portugal11.00 (2.5 ounces)
“full, round, ripe red fruits, chocolate, vanilla, licorice, classic
combination”


one hundred-two dollars one hundred fifty dollars
without wine selections with wine selections (2.5 ounces)

Not $100....$102.....very amusing.

Is anyone hungry, yet?.....(c;
More coffee, anyone??.....

Larry wrote:
Jeff wrote in
:

Jeff, currently sipping coffee from Finca El Injerto, Huehuetenango,
Guatemala, roasted to perfection last night, brewed in an Eva Solo.


This morning, I decided to splurge in honor of the New Year. I've made a
pot of Chef Mavro's Signature Blend, Lion Coffee Company, Hawaii. My
friend David, who owns an Altzheimer's home in Honolulu, sends me these
Hawaiian care packages and always puts a few pounds of some "islands only"
blend in. Hawaii makes amazing Kona Coffees.

Take a look at this guy's galley:
http://www.chefmavro.com/
Click on the coffee button to find out how you can treat yourselves....


I'm sure that's very good coffee, but if you want the real thing, not
just a 10% blend, there are lots of sources for real Kona. This has
been a major issue in Hawaii and in the purist coffee circles.
Current law permits "Kona Blend" to have 90% anonymous beans, but the
local counties passed a law requesting the state to require 75% Kona,
plus labeling of the remainder to qualify as "Kona Blend." The 10%
blend is being pushed by the large retailers, with the packager of
your Mavro Blend in the forefront.

If you want real Kona, you might try one of the farmers listed he
http://konacoffeefarmers.org/

For the last few years I've used this small farm:
http://www.smithfarms.com/

I admit that I'm a bit biased because I had the opportunity to meet
the owners and chat at some length and have corresponded since, but
the quality is on a par with any other Kona I've had, and they seem to
be a bit cheaper. For roasted coffee, they are $18 per lb, so 2
pounds plus shipping is under $42. While this sounds like a lot, if
you go to a "gourmet" shop you'll pay something like $24 for a 12 oz
bag. By roasting my own, I bring the price down to under $14/lb
delivered and the green beans stay fresh until I'm ready to use it.
Still, that's pricey for me, so I only get it a few times a year. It
is, however, the best coffee you can get without paying astronomical
prices.

Larry wrote:
I've made a
pot of Chef Mavro's Signature Blend, Lion Coffee Company, Hawaii. My
friend David, who owns an Altzheimer's home in Honolulu, sends me these
Hawaiian care packages and always puts a few pounds of some "islands only"
blend in. Hawaii makes amazing Kona Coffees.

Lucky guy. Im sitting on the mainland right now.

But agree Hawaii has a fantastic secrect........ FOOD ! ! !

I have not explored Honolulu but have spent lots of time in Hilo.
Scruffie little town with some absoute fantastic food found stuck in
little hole-in-the-wall places. As for the Kona coffee I can usually
find it on sale in Hilo at a KTA (local store) for about $16/lb. Ive
seen the organic usually go for $25/lb. Ummm but sooo ummy.

I wish I had a friend who would send me "a few pounds" of
Kona................ Count your blessings.
But then again I wish I just had a friend.
Bob

Shaun Van Poecke wrote:

I've heard mixed things about potatoes, maybe it depends on the climate?
Some old sailing literature shows that they were carried on longer
coyages,
joshua slocum carried a couple of barrels of potatos on the spray,
but he
got a bad deal on rotten nasty potatoes in south america. He cant say
enough good things about potatoes.

Ive carried them when i camp, and they seem to last alright in the
australian desert at 45 degrees celsius, but ive only carried them
for two
weeks. Not storing them in plastic bags seems to make s big
difference ;-)

There is a reason why my grandmother had a potato cellar, a cool dark
place under the house.

It was cool and dark.

Kept potatoes from going to sprout.

Tough to have a potato cellar on a boat.

Potatoes have considerable packaging waste, especially if you peel them.

Pasta adapts well to the marine environment, fresh potatoes don't.

OTOH, dehydrated is something else.


Thats a good tip, and the first time ive heard it! I love using bay
leave
in curries and stew, i have a good size bay tree outside my house.
Roughly
how many bay leaves to how many pound sof rice/flour?

A couple will do the job.

More is better.;-)

Lew