Amount of food?

[GordMay]

Originally Posted by svHyLyte

... Look up Eric and Susan Hiscock ...

Eric & Susan Hiscock were the world's premiere cruising couple during the 1950's, 60's, 70's, and even into the 1980's.

Their books* helped to ignite, fuel, and inform my passionate desire to cruise.

Some Books by Eric C. Hiscock: http://www.bookfinder.com/author/eric-c-hiscock/
Cruising Under Sail
Beyond the West Horizon
Wandering Under Sail
Atlantic Cruise In Wanderer III
Around the World in Wanderer III
Two Yachts, Two Voyages
Come Aboard
Sou'West in Wanderer IV

[N.M.I.ke]

Originally Posted by svHyLyte

Literally hundreds of books have been written on these and other subjects pertaining to cruising since 1950. They are at a place called a "Library". It's a place where you can borrow books at no cost. Look up Eric and Susan Hiscock in something called a "Card Catalog". The "Librian"--the person that runs the place--will explain what a card catalog is and how it works. Do your research there. It costs nothing and doesn't waste bandwidth.

Snarky and funny, until the last sentence.

[Ex-Calif]

We don't need no steenkeen catalog...

We have Gordo!

LOL

[Talbot]

Bill and Laurel Cooper's "Sell Up and Sail" has a good section on food for the druiser, including preservation etc.

[Astrid]

Learn to smoke-cure cuts of meat like beef or pork roasts. Properly cured, wrapped in cheese cloth, dipped in paraffin, and hung up out of the way, such cuts will last for months without refrigeration. It takes a bit of planning ahead, but you should be doing that anyways.

[Amgine]

First, get your commission. Save money, study, experience, and plan. Then go.

(My personal opinion: you don't need to worry so much about food. By the time you head out on long passages you should have already done shorter passages, and you'll know how to purchase and cook for yourself on your boat. Just figure out where then next food supply port is, and get your boat there.)

[Cheechako]

Put as much on board as you reasonably have room for whenever you get a chance. But dont start varnishing cans and putting them in the bilge. One of the thrills of cruising is adapting to what's available. Lettuce will be only an occasionaly treat, but Cabbage lasts a long time. Damn, wish I had some Conch Chowder right now, or maybe a Roti from the shack in the boatyard in Trini..........

[GordMay]

When it comes to selecting long-lived items, try specific products at home prior to purchasing.
If you cannot abide canned Spam at home, you’re not likely to appreciate it at sea.

[hellosailor]

Gord, almost everyone can abide canned Spam. It is only after the Spam gets out of the can and tries to get into your galley or mouth that it is hard to abide.[g]

And if anyone gets tempted at the sight of the Underwood tinned meat spreads (chicken, ham, beef) that are also in US supermarket shelves--they all have a similar chemical taste, if you try one and don't like it, you won't like any of them. Not gourmet fare. Somehow they are always in stock, although I never see anyone BUYING them.

[FrankZ]

Originally Posted by hellosailor

And if anyone gets tempted at the sight of the Underwood tinned meat spreads (chicken, ham, beef) that are also in US supermarket shelves--they all have a similar chemical taste, if you try one and don't like it, you won't like any of them. Not gourmet fare. Somehow they are always in stock, although I never see anyone BUYING them.

I don't like their ham but I do like the chicken and roast beef. They are BAD but good nonetheless. One of those guilty pleasures I suppose.

[Cheechako]

Take as many long shelf life things as you have roomfor without overloading too much. You will be eating what's available in the different locations you travel through. (which is one of the great things about cruising) But you will find times when you are away from civization and your fresh food is running out, then a can of corned beef or canned ham tastes like heaven! I have found you do take a liking to things you might not use at home. In the French islands, I nearly lived on Pate' and baguettes for a while! There are some great canned corned beef products that are like first quality stringy beef roast, and there are some really bad ones. In the end you will buy even canned stock wherever you can. For instance the best canned corned beef was imported from New Zealand and available outside the US.

[GordMay]

Originally Posted by hellosailor

Gord, almost everyone can abide canned Spam. It is only after the Spam gets out of the can and tries to get into your galley or mouth that it is hard to abide.[g]...

Not that I have a refined pallet, but I didn't mind fried Spam, on occasion.

Originally Posted by Cheechako

... But you will find times when you are away from civilization and your fresh food is running out, then a can of corned beef or canned ham tastes like heaven! I have found you do take a liking to things you might not use at home...

Your “standards” certainly do change as you use up your fresh provisions, and your appreciation for foods you already like (or at least abide) may increase with the rarity of other options. I’ve never been hungry enough to enjoy cooked vegetables.
I used to tell Maggie that pasta was “cruising food”. When “out there”, she’d dress up all sorts of pasta, with whatever was available (conch, lobster, canned bacon, Spam, whatever), and I enjoyed it. When we had access to supermarkets, I chose not to resort to it.

Don’t buy a bunch of stuff that you haven’t tried. As others have noted, some “canned” goods are ok, some good, and some atrocious.

PS: I still keep several cans of "Puritan" (brand) Meatballs & Gravy around, for quick snack/lunch.