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

The following is not necessarily a boat recipe; however, it can be
considered a traditional kind of New Year's Day dish.

Enjoy
++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++
Cabbage And Spuds

From The Warped Mind And Inclined Galley Of Lew Hodgett

INGREDIENTS:

1 Lb, Sliced Bacon, cut in 1" wide strips
6, Medium White Potatoes, peeled and diced into 1/2" cubes
1 Head, Green Cabbage, cleaned, quartered, cored and sliced into 1/2"
strips.
46 Fl Oz, Can of V8 Juice.
Kosher Salt and fresh cracked black pepper.

DIRECTIONS:

Using a 6 qt, cast iron Dutch oven, render bacon crisp, then remove and

pour off excess grease, retaining about 2 tablespoons.

Return bacon to pot, add potatoes, toss with bacon and season to taste.

Add cabbage to potatoes and bacon, then toss and season to taste.

Add V8 juice, then stir and season to taste.

Cover and cook on top of stove over low heat for 20-30 minutes or until

potatoes are done, stirring often.

Remove from heat, let rest for 15 minutes before serving.

Serve with crusty pieces of French bread.