food for thought
 

Im looking for any and all recipes out there that keep you going! Best of
all are single burner recipes that use ingredients which dont require
refrigeration, have the least amount of preparation required, are fast to
cook and have enough nutritional value to be considered as a daily meal~

Most 'camp recipes' i come across seam to be smores based or similar ie. a
nice treat to have on a weekend campout, but not what youd really call food.
What im really hoping for is as many recipes as possible of things you
actually cook while cruising, especially things you'd cook on longer
cruises, like more than 2 weeks for example.

Recipes that require two burners are still great, as are recipes that
require fish, or some that require meat that can be refrigerated,m but the
best recipes of all are the ones that you can still have when at sea for an
extended period of time.....

Im also hunting through cookbooks of everyone i know and searching the net
for recipes (any links greatly appreciated!). The results will be published
as a free website that will hopefully be a good resource for us in future.

Thanks,
Shaun

food for thought
 

Shaun Van Poecke wrote:
Im looking for any and all recipes out there that keep you going! Thanks,
Shaun

Organic soy milk and oatmeal. Cheep, very healthy, stores forever. The
soy aint milk so dont whine. COnsider it a tasty drink with a year
shelf life.

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.

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.

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.

Corn tortillas. They never rot. I wonder why?!?!?
Can of chicken breast
Spice well. Bada Bing yas got tacos.

lots of fruits

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.

lentals soften fastest of all the dried beans. Soup them, mash them for
a paste on your pan bread, sprout them for fresh greens.
Wow....... grain and legume a complimentary combination.
Read that old book titled, "Diet for a Small Planet" Excellent advice.

Once you get traveling you'll see how the rest of the world
lives............ sleep on the floor, either use hands or sticks to
eat, and no refrigeration. It aint rocket science, its called poverty.

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

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.

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.

have fun. be adaptable. live longer cheeper.

food for thought
 

Shaun Van Poecke wrote:
Im looking for any and all recipes out there that keep you going!

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.

Spices:

Salt, pepper corns, bay leaves, additions as required.

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

Have fun.

Lew

food for thought
 

In article ,
"Shaun Van Poecke" wrote:

Im looking for any and all recipes out there that keep you going! Best of
all are single burner recipes that use ingredients which dont require
refrigeration, have the least amount of preparation required, are fast to
cook and have enough nutritional value to be considered as a daily meal~

Most 'camp recipes' i come across seam to be smores based or similar ie. a
nice treat to have on a weekend campout, but not what youd really call food.
What im really hoping for is as many recipes as possible of things you
actually cook while cruising, especially things you'd cook on longer
cruises, like more than 2 weeks for example.

We've cruised up to three weeks with what we had on board, other than
incidentals that don't keep well, like bread. We didn't have to, but it
was a good exercise that could be done while we found out how far we
could go in 3 weeks on the ICW (ans: over 900 nm).

Starting with a pretty efficient main ice box and frozen meats, we had
meat of some sort almost every dinner. The fresh fish, of course, went
first, and we were down to foil packets at the end, but we found we
could eat about the same we do at home, sometimes better, such as when
we got crabs or shrimp straight from the watermen -- ambrosia.

We do most of our heavy cooking on the propane grill on the rail, as the
cabin gets too hot. The grill works as an oven to some extent, but that
takes practice.

For most cruising, say coastal, ICW or most of the Caribbean, planning
for a week is sufficient, as you're rarely more than a day or two from
somewhere where people live. They'll have food -- and ice ;-) Might not
be what you're used to, but sampling local fare is one reason we travel.

That said, there are *many* possible totally unrefrigerated meals,
starting with most of what you eat at home, but there will be some
adaptations. Stroll down your supermarket's aisles. See how many meats,
vegetables, fruits, pastas and so forth are stored at room temps. Read
some cruising guides to find out how to keep eggs, fresh veggies and
such. There are even cruising and backpacking cookbooks.

And don't forget that you don't have to cook everything at once. Thus,
that single burner can cook the contents of multiple pots. Don't limit
yourself to meals that are all mashed together.

You will eat as well or poorly as you choose.

--
Jere Lull
Xan-a-Deux ('73 Tanzer 28 #4 out of Tolchester, MD)
Xan's Pages: http://members.dca.net/jerelull/X-Main.html
Our BVI FAQs (290+ pics) http://homepage.mac.com/jerelull/BVI/

food for thought
 

How fancy do you want to go? On the high end, there are the "Ship to
Shore" series of cookbooks, which compile recipes from crewed charter
boats who compete to see who can cook the fanciest with the minimal
accommodations available. Nice for a change or special event, or
simply to pamper yourself.

I have found that my collection of backpacking cookbooks have been
equally helpful on boat. Some are quite a bit more advanced than
s'mores (although don't forget sweet snacks), and many of the recipes
require little refrigeration or preparation. In fact, I discovered
that my backpacking cookware (a nesting set of stainless pots) also
worked best for the boat too.

The key thing is to plan your meals in advance. Unlike home, where you
can keep a stocked pantry, I don't have the space for ingredients "just
in case." Planning the meals and then packing just what I need works
the best. I pre-package bulk ingredients when possible, (another
reason to have a foodsaver vacuum). If I carry spares, it is the
freeze dried meals that I would also use for backpacking (they store
really well) or repackaged beans and rice mixes. I also make
accommodations -- on shore, I like coffee; at sea, a strong British
blend of tea is far easier and somehow seems more appropriate. If you
do want to keep "stores" then rice keeps great and you can keep flour,
salt, etc. in hard sealed, vacuum sealed containers.

With all respect to those of different persuasions, do your best to be
imaginative and not create boring meals. I have lived on beans and
rice and been happy (another great staple), but there's much to be said
to making the meal as much a part of the sailing positive memories as
well.

Steve

food for thought
 

The classic cookbooks for cruising are Corinne Kanter's The Galley KISS
Cookbook and The Cruising KISS Cookbook. Her philosophy is to use a
limited number of readily available ingredients to create healthy and
easy-to-cook meals. This is her "KISS: Keep It Simple System" of
cooking onboard!

Diana Doyle

Shaun Van Poecke wrote:
Im looking for any and all recipes out there that keep you going! Best of
all are single burner recipes that use ingredients which dont require
refrigeration, have the least amount of preparation required, are fast to
cook and have enough nutritional value to be considered as a daily meal~
...

food for thought
 

"Semi-Local" wrote in message
ps.com...

The classic cookbooks for cruising are Corinne Kanter's The Galley KISS
Cookbook and The Cruising KISS Cookbook. Her philosophy is to use a
limited number of readily available ingredients to create healthy and
easy-to-cook meals. This is her "KISS: Keep It Simple System" of
cooking onboard!

Diana Doyle

Shaun Van Poecke wrote:
Im looking for any and all recipes out there that keep you going! Best
of
all are single burner recipes that use ingredients which dont require
refrigeration, have the least amount of preparation required, are fast to
cook and have enough nutritional value to be considered as a daily meal~
...



One of my old stand-bys for quick and easy boat food (though I wouldn't want
to eat it every day) is very simple:

Stovetop Tuna & Noodles

For two healthy servings, boil one cup of elbow macaroni til it's almost
done, drain. Add a can of condensed Cream of Mushroom soup and a can of
water (if you're on low water rations, retain the drain water from the
macaroni and use that instead of new). Mix well and bring back to a simmer,
then add in a can of albacore tuna. Season to taste.

Simple and tasty. You can also do lots of variations on this theme by using
different canned meats (turkey, chicken, dried beef, cooked beef or pork)
and different condensed soups. Or you can substitue cooked white rice or
quinoa for the macaroni. Mix and match these simple ingredients and you can
have quite a range of 'three ingredient stovetop meals."

food for thought
 

I don't have any neat "boat recipes", but my experience is most things
that are simple to cook at home won't be too bad on the boat. A small
pressure cooker may come in handy - we had a large one that was just
too cumbersome to use on a daily basis, and we recently bought a small
one specifically for the boat. The real issue will be living without
refrigeration, but with a good icebox you can make do.

One "trap" we fell into went we took off for a year was assuming we
would change our habits to suit boat life. Its easy to have special
food for a few days, but on longer trips you'll probably find you want
to eat the same food you eat at home. In other words, if you like
pasta, or rice, or chicken, or beef, those will be the same foods
you'll want on the boat. So while its fine to look for recipes, you
shouldn't forget to figure out how to cook your favorite comfort foods
while onboard.

One more thing - coffee is important to us, and we've found that we
don't have to compromise on that at all. Fortunately, I'm not an
espresso fan, because for regular coffee, a French Press or a simple
pour-over makes as good a brew (if not much better) than any automatic
drip or percolator. The only real issue is a grinder, but there are
some good manual coffee mills, and an electric only uses a fraction of
an amp-hour per use. For the real devotee, you can even roast your
own on a grill (don't do it down below!) using a whirly-pop popcorn
pot. We left for out trip with 25 pounds of unroasted green beans,
and ordered more halfway through.

food for thought
 

Very good subject! Food!!

I've been working on bread, but [propane] oven time is much to
wasteful. So, some
alternatives below;

1] Currently, I'm working on Sopapillas [soap-a-pee-ya's]
Kind of a frybread puffed up into a big hollow ball, into which you
pour honey, ummm
2] Also, this is pretty much the recipe for tortilla's also, only just
use a few drops of
frying oil per tortilla [side] in a slightly cooler pan [if inflations
result in a pop, pan is to hot]

There are several other recipes on internet, but this [pasted below] is
closest to
how I've 'perfected' it so far [milk instead of water, butter instead
of shortening when in port, after 'let stand' add "roll to just thicker
than a tortilla", and change 'squares'
to 'triangles', I use a pan of oil 1-1.5 inch deep which must be hotter
- cause it doesn't
take 30 secs]

Also, if you run out of honey, fill a frying pan one inch high with raw
sugar, fairly low
heat. it melts right into syrup,
CAUTION : Hot oil and high seas, don't mix!! Heave to, it's desert
time!

=-==below is stolen from cooks.com=-==
SOPAPILLAS

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
Oil for deep frying

Sift dry ingredients together in bowl. Cut in shortening until crumbly.
Add 1/2 cup warm water gradually, stirring with fork. Dough will be
crumbly. Turn onto lightly floured surface. Knead until smooth. Divide
in half. Let stand for 10 minutes. Cut into 3" squares. Fry, several at
a time, in deep fat at 400 degrees for 30 seconds on each side. Yield:
40 sopapillas.

Shaun Van Poecke wrote:
Im looking for any and all recipes out there that keep you going! Best of
all are single burner recipes that use ingredients which dont require
refrigeration, have the least amount of preparation required, are fast to
cook and have enough nutritional value to be considered as a daily meal~

Most 'camp recipes' i come across seam to be smores based or similar ie. a
nice treat to have on a weekend campout, but not what youd really call food.
What im really hoping for is as many recipes as possible of things you
actually cook while cruising, especially things you'd cook on longer
cruises, like more than 2 weeks for example.

Recipes that require two burners are still great, as are recipes that
require fish, or some that require meat that can be refrigerated,m but the
best recipes of all are the ones that you can still have when at sea for an
extended period of time.....

Im also hunting through cookbooks of everyone i know and searching the net
for recipes (any links greatly appreciated!). The results will be published
as a free website that will hopefully be a good resource for us in future.

Thanks,
Shaun

food for thought
 

"KLC Lewis" wrote in
et:

Stovetop Tuna & Noodles

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!



--
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...

food for thought
 

"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.

food for thought
 

"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.



--
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...

food for thought
 

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.

food for thought
 

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

food for thought
 

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

food for thought
 

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...

food for thought
 

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??.....

food for thought
 

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.

food for thought
 

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

food for thought
 

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

food for thought
 

For those of us who enjoy eating pasta, and are also concerned about
eating "healthy" food, the whole wheat spiral noodles are a great way
to enjoy any of the pasta dishes, and the pasta stretches further
because you fill up faster and eat less of it. Ezekiel 4:17 sells
*sprouted* whole wheat noodles which I adore, but they're only
sporadically kept in Publix. They also make a "kashi" (usually in the
hot cereal section) which is a to-die-for mixture of about 8 different
grains, which I use instead of brown rice sometimes. Very Yummy and
really gives you a sense of "substance". Let's not forget our fiber!!

Meanwhile, as Pam Wall says, take what you like to eat!!! Most people
live on a very small variety of meals, repeating the same menus over
and over. That's probably what you should have on board.

I'm about to go shopping for my "canned goods" as we set out to the
Bahamas where we won't be found eating out very much!

Lydia
S/V Flying Pig


KLC Lewis wrote:
"Semi-Local" wrote in message
ps.com...

The classic cookbooks for cruising are Corinne Kanter's The Galley KISS
Cookbook and The Cruising KISS Cookbook. Her philosophy is to use a
limited number of readily available ingredients to create healthy and
easy-to-cook meals. This is her "KISS: Keep It Simple System" of
cooking onboard!

Diana Doyle

Shaun Van Poecke wrote:
Im looking for any and all recipes out there that keep you going! Best
of
all are single burner recipes that use ingredients which dont require
refrigeration, have the least amount of preparation required, are fast to
cook and have enough nutritional value to be considered as a daily meal~
...



One of my old stand-bys for quick and easy boat food (though I wouldn't want
to eat it every day) is very simple:

Stovetop Tuna & Noodles

For two healthy servings, boil one cup of elbow macaroni til it's almost
done, drain. Add a can of condensed Cream of Mushroom soup and a can of
water (if you're on low water rations, retain the drain water from the
macaroni and use that instead of new). Mix well and bring back to a simmer,
then add in a can of albacore tuna. Season to taste.

Simple and tasty. You can also do lots of variations on this theme by using
different canned meats (turkey, chicken, dried beef, cooked beef or pork)
and different condensed soups. Or you can substitue cooked white rice or
quinoa for the macaroni. Mix and match these simple ingredients and you can
have quite a range of 'three ingredient stovetop meals."

food for thought
 

Jeff wrote in news:_4-
:

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/


Thanks. I get lots of 100% Konas in my care packages. Mavro was just one
that wasn't.



--
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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...

food for thought
 

"Bob" wrote in news:1167502568.674020.151100
@v33g2000cwv.googlegroups.com:

But then again I wish I just had a friend.
Bob


Poor Bob!

It's 2007, soon. The IRS will be your friend, then....until April.

--
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...

food for thought
 

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.

food for thought
 

Try a cookbook called The Two Burner Gourmet by Terry Searfoss, I have used
this on many voyages and it is not only useful, its funny.

Sterling

food for thought
 

On Sat, 30 Dec 2006 14:16:44 GMT, "Shaun Van Poecke"
wrote:
el sniperino
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.

yes, but what about that welsh salt who eat nothing but "burgaboo" or
something. A layered mixture of whiskey soaked oatmeal and pureed
sardines. He also fed this to a dog. Can you imagine the stench?