Food at Sea

[Norm Harris]

I'm looking for books regarding the provisioning for trips of varying lengths, from 1 week to 2 months. The perfect one will have recipes, strategies for cooking under various conditions, and stowage and preservation strategies. http://media5.hypernet.com/~dick/ubb/confused.gif

Any suggestions will be greatly appreciated.

BTW, Pinocchio has a propane stove/oven and an ice box.

NH

[Norm Harris]

I'm looking for books regarding the provisioning for trips of varying lengths, from 1 week to 2 months. The perfect one will have recipes, strategies for cooking under various conditions, and stowage and preservation strategies. http://media5.hypernet.com/~dick/ubb/confused.gif

Any suggestions will be greatly appreciated.

BTW, Pinocchio has a propane stove/oven and an ice box.

NH

[Norm Harris]

I'm looking for books regarding the provisioning for trips of varying lengths, from 1 week to 2 months. The perfect one will have recipes, strategies for cooking under various conditions, and stowage and preservation strategies. http://media5.hypernet.com/~dick/ubb/confused.gif

Any suggestions will be greatly appreciated.

BTW, Pinocchio has a propane stove/oven and an ice box.

NH

[J. Dillon]

Norm,

Get a good pressure cooker.

JD

[J. Dillon]

Norm,

Get a good pressure cooker.

JD

[J. Dillon]

Norm,

Get a good pressure cooker.

JD

[Adam C]

Didn't Lin Pardey have a book called "Care and feeding of the offshore crew" ore something like that?

Check it out.

[Adam C]

Didn't Lin Pardey have a book called "Care and feeding of the offshore crew" ore something like that?

Check it out.

[Adam C]

Didn't Lin Pardey have a book called "Care and feeding of the offshore crew" ore something like that?

Check it out.

[Ian McColgin]

Serve 'em anything so long as it's beige.

[Ian McColgin]

Serve 'em anything so long as it's beige.

[Ian McColgin]

Serve 'em anything so long as it's beige.

[Alan D. Hyde]

In heavy weather, serve spaghetti.

That way, it looks the same coming out as it did going in.

Alan

[Alan D. Hyde]

In heavy weather, serve spaghetti.

That way, it looks the same coming out as it did going in.

Alan

[Alan D. Hyde]

In heavy weather, serve spaghetti.

That way, it looks the same coming out as it did going in.

Alan

[paladin]

where do we start....
1)protein takes five times as much water to process in the body as carbohydrates.....
2)Strong coffee or tea causes the body to lose water (tank/non carbonated beverages better...maybe cool-aid)
3)coat eggs with canola oil or drop them in boiling water counting one-two-three and out, keep them cool after coating with the oil. Put them in a plastic egg carton and turn the carton over every three days. The evaporation (osmosis) of moisture thru the egg is what destroys it.
4)Pressure cooker reduces cooking time and uses less water than other means.
5)Make stew....cut up all veggies and meat, use sufficient water, bring to boil, put in large mouth vaccuum bottle for the day.....acts as slow cooker.
6)boil water in morning, cook eggs in it, make coffee or tea with water or save the boiling water in thermos for tea or coffee throughout the day conserving stove fuel.
7)can grow bean sprouts in water and cheesecloth for extended offshore runs...keeps greens in the diet.
8)if you cover some well known camping areas you can sometimes find the New Zealand cans of butter and cheese, keeps indefinitely unopened.
9)when you buy sugar/flour/pancake mix/dehydrated goods(potatoes) put the contents in non-metallic packages and nuke them in the microwave for 15 seconds on the defrost cycle then repackage in jars. and/or drop a small piece of dry ice in the jar before sealing it. The microwave kills any larvae and the dry ice turns to carbon dioxide killing any other critters.
10)a large model sea swing stove is a must on any boat going offshore....and you would be surprised what you can cook in it.....
Darn...is this enough???

[paladin]

where do we start....
1)protein takes five times as much water to process in the body as carbohydrates.....
2)Strong coffee or tea causes the body to lose water (tank/non carbonated beverages better...maybe cool-aid)
3)coat eggs with canola oil or drop them in boiling water counting one-two-three and out, keep them cool after coating with the oil. Put them in a plastic egg carton and turn the carton over every three days. The evaporation (osmosis) of moisture thru the egg is what destroys it.
4)Pressure cooker reduces cooking time and uses less water than other means.
5)Make stew....cut up all veggies and meat, use sufficient water, bring to boil, put in large mouth vaccuum bottle for the day.....acts as slow cooker.
6)boil water in morning, cook eggs in it, make coffee or tea with water or save the boiling water in thermos for tea or coffee throughout the day conserving stove fuel.
7)can grow bean sprouts in water and cheesecloth for extended offshore runs...keeps greens in the diet.
8)if you cover some well known camping areas you can sometimes find the New Zealand cans of butter and cheese, keeps indefinitely unopened.
9)when you buy sugar/flour/pancake mix/dehydrated goods(potatoes) put the contents in non-metallic packages and nuke them in the microwave for 15 seconds on the defrost cycle then repackage in jars. and/or drop a small piece of dry ice in the jar before sealing it. The microwave kills any larvae and the dry ice turns to carbon dioxide killing any other critters.
10)a large model sea swing stove is a must on any boat going offshore....and you would be surprised what you can cook in it.....
Darn...is this enough???

[paladin]

where do we start....
1)protein takes five times as much water to process in the body as carbohydrates.....
2)Strong coffee or tea causes the body to lose water (tank/non carbonated beverages better...maybe cool-aid)
3)coat eggs with canola oil or drop them in boiling water counting one-two-three and out, keep them cool after coating with the oil. Put them in a plastic egg carton and turn the carton over every three days. The evaporation (osmosis) of moisture thru the egg is what destroys it.
4)Pressure cooker reduces cooking time and uses less water than other means.
5)Make stew....cut up all veggies and meat, use sufficient water, bring to boil, put in large mouth vaccuum bottle for the day.....acts as slow cooker.
6)boil water in morning, cook eggs in it, make coffee or tea with water or save the boiling water in thermos for tea or coffee throughout the day conserving stove fuel.
7)can grow bean sprouts in water and cheesecloth for extended offshore runs...keeps greens in the diet.
8)if you cover some well known camping areas you can sometimes find the New Zealand cans of butter and cheese, keeps indefinitely unopened.
9)when you buy sugar/flour/pancake mix/dehydrated goods(potatoes) put the contents in non-metallic packages and nuke them in the microwave for 15 seconds on the defrost cycle then repackage in jars. and/or drop a small piece of dry ice in the jar before sealing it. The microwave kills any larvae and the dry ice turns to carbon dioxide killing any other critters.
10)a large model sea swing stove is a must on any boat going offshore....and you would be surprised what you can cook in it.....
Darn...is this enough???

[Norm Harris]

Great help Paladsinfo.

My favorite Sea Swing story is about the time I bounced off a rock off Cuttyhunk when the Sea Swing had a full pot of coffee, grounds included. It took weeks to get all the grounds out of the boat. Every time I lifted the floor boards there were grounds to be found.

NH

[Norm Harris]

Great help Paladsinfo.

My favorite Sea Swing story is about the time I bounced off a rock off Cuttyhunk when the Sea Swing had a full pot of coffee, grounds included. It took weeks to get all the grounds out of the boat. Every time I lifted the floor boards there were grounds to be found.

NH

[Norm Harris]

Great help Paladsinfo.

My favorite Sea Swing story is about the time I bounced off a rock off Cuttyhunk when the Sea Swing had a full pot of coffee, grounds included. It took weeks to get all the grounds out of the boat. Every time I lifted the floor boards there were grounds to be found.

NH

[paladin]

You ain't supposed to leave things hanging in the sea swing after they izz finished cooking. Decant the coffee to a thermos. A safe place is a hole cut in a countertop somewhere that the thermos drops into, with a well insulated shell for it below the counter. Conserves heat or cold and keeps the stew cooking or the tea cold....us'n Americans drink cold tea, right?
No frying pans left on the galley stove. Each and every item is put away immediately after use.
Try a freak wave under the boat snapping it from one side to the other.....so quick that the boat moves and the cast iron frying pan stays in the same place....perhaps where your head izz when you move with the boat...tain't funny.

[paladin]

You ain't supposed to leave things hanging in the sea swing after they izz finished cooking. Decant the coffee to a thermos. A safe place is a hole cut in a countertop somewhere that the thermos drops into, with a well insulated shell for it below the counter. Conserves heat or cold and keeps the stew cooking or the tea cold....us'n Americans drink cold tea, right?
No frying pans left on the galley stove. Each and every item is put away immediately after use.
Try a freak wave under the boat snapping it from one side to the other.....so quick that the boat moves and the cast iron frying pan stays in the same place....perhaps where your head izz when you move with the boat...tain't funny.

[paladin]

You ain't supposed to leave things hanging in the sea swing after they izz finished cooking. Decant the coffee to a thermos. A safe place is a hole cut in a countertop somewhere that the thermos drops into, with a well insulated shell for it below the counter. Conserves heat or cold and keeps the stew cooking or the tea cold....us'n Americans drink cold tea, right?
No frying pans left on the galley stove. Each and every item is put away immediately after use.
Try a freak wave under the boat snapping it from one side to the other.....so quick that the boat moves and the cast iron frying pan stays in the same place....perhaps where your head izz when you move with the boat...tain't funny.

[JimM]

There is a pot called a "Green Pot" that is made in 4 and 6 quart sizes. Works like an insolated vaccum bottle. It has an inner pot that you heat the food up in and then place it in the liner and close and secure the lid. Hours later you have your dinner cooked ala one pot slow cooker.
Jim

Found the web site again>
http://www.boatshow.com/MARINEMARKET/GREENPOT/GreenPotInsulatedCooker.html

[This message has been edited by JimM (edited 06-23-2001).]

[JimM]

There is a pot called a "Green Pot" that is made in 4 and 6 quart sizes. Works like an insolated vaccum bottle. It has an inner pot that you heat the food up in and then place it in the liner and close and secure the lid. Hours later you have your dinner cooked ala one pot slow cooker.
Jim

Found the web site again>
http://www.boatshow.com/MARINEMARKET/GREENPOT/GreenPotInsulatedCooker.html

[This message has been edited by JimM (edited 06-23-2001).]

[JimM]

There is a pot called a "Green Pot" that is made in 4 and 6 quart sizes. Works like an insolated vaccum bottle. It has an inner pot that you heat the food up in and then place it in the liner and close and secure the lid. Hours later you have your dinner cooked ala one pot slow cooker.
Jim

Found the web site again>
http://www.boatshow.com/MARINEMARKET/GREENPOT/GreenPotInsulatedCooker.html

[This message has been edited by JimM (edited 06-23-2001).]

[Norm Harris]

[QUOTE]Originally posted by paladinsfo:
[B]You ain't supposed to leave things hanging in the sea swing after they izz finished cooking. Decant the coffee to a thermos. A safe place is a hole cut in a countertop somewhere that the thermos drops into, with a well insulated shell for it below the counter.

Thus the difference between wisdom and experience. I now have had the experiences necessary to look to others for wisdom.

Seriously, your info will be extremely helpful.

Norm (the younger)

[Norm Harris]

[QUOTE]Originally posted by paladinsfo:
[B]You ain't supposed to leave things hanging in the sea swing after they izz finished cooking. Decant the coffee to a thermos. A safe place is a hole cut in a countertop somewhere that the thermos drops into, with a well insulated shell for it below the counter.

Thus the difference between wisdom and experience. I now have had the experiences necessary to look to others for wisdom.

Seriously, your info will be extremely helpful.

Norm (the younger)

[Norm Harris]

[QUOTE]Originally posted by paladinsfo:
[B]You ain't supposed to leave things hanging in the sea swing after they izz finished cooking. Decant the coffee to a thermos. A safe place is a hole cut in a countertop somewhere that the thermos drops into, with a well insulated shell for it below the counter.

Thus the difference between wisdom and experience. I now have had the experiences necessary to look to others for wisdom.

Seriously, your info will be extremely helpful.

Norm (the younger)

[Henri]

For several years now I have been used a food stowage system that I have not seen elsewhere, and which has proven to be very good. I repack all of my packagable foods into wide-mouth 1 liter "Big Gulp" soft drink bottles, foods such as rice, sugar, coffee, cremer, powdered milk, etc. I carry no fresh meat, but use a soy derived material called "TVP" (textured vegetable protein) which is 52% protein and 0% fat, from an ADM plant in Illinois; I source this stuff at health/bulk food stores, its usually about 1-2$/# depending upon type and whether or not its on sale. The store manager has told me he'll sell me a complete 55# barrel for an excellent price when I'm ready to leave for an extended cruise. I've found cooking the TVP with some bullion really hypes up the flavor; great for spagetti, caserols, stroganoff, burgers,etc. The big daddy to the 1Liter bottle is the 3 liter soft drink bottle found in about 1/2 the geographic areas of the US; these are great for bulk storage of flour, sugar, rice, etc. These bottles are absolutely watertight, do notcorrode, have excellent vapor barriers so you do not incure oxygen degradation or flavor loss of the stored foods, they are all the same size enabling common racking in the galley and storage, they float, are reusable, you can see what's in them,etc. I use a cut-off top from a 2 liter bottle for a funnel to fill the 1 or 3 Liter big mouth bottles. They seem to be af a very convienient and appropriate size; as an example, the 1 liter bootle holds one vac pack of coffee,or 2# of sugar, about 2# of rice, etc. They also provide a FIFO inventory system. You can carry them in backpaks, and vehicle transport with confidence. They are unbreakable, no glass. I also save old plastic peanut butter jars and repack anything that came in glass, into plastic. I have no glass aboard. I carry cheese to use as fish bait when fish dinners are desired; seems to work very well and quickly in coastal waters just bottom fishing off the stern. AND - the price is right!

[Henri]

For several years now I have been used a food stowage system that I have not seen elsewhere, and which has proven to be very good. I repack all of my packagable foods into wide-mouth 1 liter "Big Gulp" soft drink bottles, foods such as rice, sugar, coffee, cremer, powdered milk, etc. I carry no fresh meat, but use a soy derived material called "TVP" (textured vegetable protein) which is 52% protein and 0% fat, from an ADM plant in Illinois; I source this stuff at health/bulk food stores, its usually about 1-2$/# depending upon type and whether or not its on sale. The store manager has told me he'll sell me a complete 55# barrel for an excellent price when I'm ready to leave for an extended cruise. I've found cooking the TVP with some bullion really hypes up the flavor; great for spagetti, caserols, stroganoff, burgers,etc. The big daddy to the 1Liter bottle is the 3 liter soft drink bottle found in about 1/2 the geographic areas of the US; these are great for bulk storage of flour, sugar, rice, etc. These bottles are absolutely watertight, do notcorrode, have excellent vapor barriers so you do not incure oxygen degradation or flavor loss of the stored foods, they are all the same size enabling common racking in the galley and storage, they float, are reusable, you can see what's in them,etc. I use a cut-off top from a 2 liter bottle for a funnel to fill the 1 or 3 Liter big mouth bottles. They seem to be af a very convienient and appropriate size; as an example, the 1 liter bootle holds one vac pack of coffee,or 2# of sugar, about 2# of rice, etc. They also provide a FIFO inventory system. You can carry them in backpaks, and vehicle transport with confidence. They are unbreakable, no glass. I also save old plastic peanut butter jars and repack anything that came in glass, into plastic. I have no glass aboard. I carry cheese to use as fish bait when fish dinners are desired; seems to work very well and quickly in coastal waters just bottom fishing off the stern. AND - the price is right!

[Henri]

For several years now I have been used a food stowage system that I have not seen elsewhere, and which has proven to be very good. I repack all of my packagable foods into wide-mouth 1 liter "Big Gulp" soft drink bottles, foods such as rice, sugar, coffee, cremer, powdered milk, etc. I carry no fresh meat, but use a soy derived material called "TVP" (textured vegetable protein) which is 52% protein and 0% fat, from an ADM plant in Illinois; I source this stuff at health/bulk food stores, its usually about 1-2$/# depending upon type and whether or not its on sale. The store manager has told me he'll sell me a complete 55# barrel for an excellent price when I'm ready to leave for an extended cruise. I've found cooking the TVP with some bullion really hypes up the flavor; great for spagetti, caserols, stroganoff, burgers,etc. The big daddy to the 1Liter bottle is the 3 liter soft drink bottle found in about 1/2 the geographic areas of the US; these are great for bulk storage of flour, sugar, rice, etc. These bottles are absolutely watertight, do notcorrode, have excellent vapor barriers so you do not incure oxygen degradation or flavor loss of the stored foods, they are all the same size enabling common racking in the galley and storage, they float, are reusable, you can see what's in them,etc. I use a cut-off top from a 2 liter bottle for a funnel to fill the 1 or 3 Liter big mouth bottles. They seem to be af a very convienient and appropriate size; as an example, the 1 liter bootle holds one vac pack of coffee,or 2# of sugar, about 2# of rice, etc. They also provide a FIFO inventory system. You can carry them in backpaks, and vehicle transport with confidence. They are unbreakable, no glass. I also save old plastic peanut butter jars and repack anything that came in glass, into plastic. I have no glass aboard. I carry cheese to use as fish bait when fish dinners are desired; seems to work very well and quickly in coastal waters just bottom fishing off the stern. AND - the price is right!

[paladin]

Good deal Henri,
I use a similar system (I don't like glass aboard either) but use bottles/Jars from a local "jar store". With dry goods you can put the paper label inside the clear plastic jar before the goods, and then put dry ice in top to kill critters. I do use some stainless steel jars with lids that I obtained in France from a "Williams Sonoma" type store, that I use for the pressure cooker, then I use "Plastic paper" labels and an india ink pen when I label the contents. The next time that you put the empty jars in boiling water the old labels come off and are discarded. Barnes and Noble have some excellent books on home canning everything from fish and pickles to jams. For instance, you don't need store bought pectin for jams if you have some fresh apples on board..........and lots of neat tricks. It would be great if Jim Brown would republish the old "Sea-Steadin'" newsletters.

[paladin]

Good deal Henri,
I use a similar system (I don't like glass aboard either) but use bottles/Jars from a local "jar store". With dry goods you can put the paper label inside the clear plastic jar before the goods, and then put dry ice in top to kill critters. I do use some stainless steel jars with lids that I obtained in France from a "Williams Sonoma" type store, that I use for the pressure cooker, then I use "Plastic paper" labels and an india ink pen when I label the contents. The next time that you put the empty jars in boiling water the old labels come off and are discarded. Barnes and Noble have some excellent books on home canning everything from fish and pickles to jams. For instance, you don't need store bought pectin for jams if you have some fresh apples on board..........and lots of neat tricks. It would be great if Jim Brown would republish the old "Sea-Steadin'" newsletters.

[paladin]

Good deal Henri,
I use a similar system (I don't like glass aboard either) but use bottles/Jars from a local "jar store". With dry goods you can put the paper label inside the clear plastic jar before the goods, and then put dry ice in top to kill critters. I do use some stainless steel jars with lids that I obtained in France from a "Williams Sonoma" type store, that I use for the pressure cooker, then I use "Plastic paper" labels and an india ink pen when I label the contents. The next time that you put the empty jars in boiling water the old labels come off and are discarded. Barnes and Noble have some excellent books on home canning everything from fish and pickles to jams. For instance, you don't need store bought pectin for jams if you have some fresh apples on board..........and lots of neat tricks. It would be great if Jim Brown would republish the old "Sea-Steadin'" newsletters.

[Will]

I used to be able to find good canned Danish bacon in the supermarket and now I can't . Anyone sighted this stuff recently ?

[Will]

I used to be able to find good canned Danish bacon in the supermarket and now I can't . Anyone sighted this stuff recently ?

[Will]

I used to be able to find good canned Danish bacon in the supermarket and now I can't . Anyone sighted this stuff recently ?

[Andrew]

Possibly due to hoof & mouth disease.

[Andrew]

Possibly due to hoof & mouth disease.

[Andrew]

Possibly due to hoof & mouth disease.