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

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.

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

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

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.

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?

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

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/

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