Basic Food Shopping List ?

[zeta]

This should suffice:

[Ex-Calif]

Originally Posted by Cavalier

so bad! ... I was about to reply, "by stepping onto the quayside with your wallet and an empty rucksack" then I saw your post...

Yeah, a glib responsse and a bit mean spirited. But funny...

There are lots of ideas around provisioning. The first is how many people? How long till restock? How much storage space? Fridge? Freezer? Ice box - how long the ice last?

For me?

Lots of pasta, dried beans and rice as staples. I also love soda crackers which to me are a good replacement for bread which is a pain to make or doesn't last long on a boat. Tortillas!

Then it's all the stuff to make the staples taste good. The trick is finding low sodium and healthy. I like the sachet mixes for pastas. Flavors are endless. Carbonara, pesto, etc.

Veggies - I would stick with hard veggies - potato, yams, pumpkin, carrot, onions. Canned peas, carrots, corn mix - I throw that in everything from pastas to fried rice.

Condiments - I am simplistic. I love garlic and use minced in a jar all the time. Salt, pepper, chili powder, cumin, paprika, oregano, basil are about the only spices I use. Yes fresh is cool but shakers are fine. Mustard freak - several types. I can take or leave ketchup ('mato sauce) but tobasco is a must have. Canned ghee and margarine and small bottles of mayo. Small cans, open. If spoiled before consumed, toss... I can live without sugar and use equal sachets instead.

Fluids - water or water maker - lots. Many dont like but I love the Crystal light drinks - powder sachets, make a couple quarts at a time. Coffee, coffee, coffee... And a little tea. Of course whatever else you like. When I get dehydrated I can kill for gatorade. Coke/pepsi/soda water. I am a rum soda guy - can live without beer. Sufficient uht milk.

Meats - canned tuna & salmon, canned chicken, canned corned beef (but way salty). Canned hams & sausages. Not a fan of spam any more. I have also been thinking that one could get small coolers. Big enough to hold a couple of steaks, couple of chicken breasts, some sausages (I am a sucker for spicy links) - basically a cooler the size of a 6-8 pack. Pack the meat and fill with water. Seal with duct tape. Deep freeze. find the coolest spot on the boat to store. I wonder if you could get one to last 4 weeks. Basically a cooler of meat per week.

Savouries - dried chinese sausage, filipino sausage, hot links/jerky - chopped up into rice dishes to liven the meal

Others - oatmeal, canned fruits, granola bars, trail mixes, bags of nuts - every time we charter we also bring chocolate (peanut m&ms) - don't they are always gone by day two. I think they roll inot the bilge and disappear...


So bit of a brain dump just for ideas. I haven't fleshed out what might be missing but more important than quantity is variety. Also you pretty much figure out what you eat now and find ways to substitute prepared or fridge needing ingredients with dry or fresh. Dry ingredients as opposed to canned and fresh would consume less space or be more flexible on where you can store.

Ice - I think getting away without ref is pretty easy. But a cold drink is way comforting. I think a tiny ice maker, enough to cool drinks and milk would be a real joy to have.

[daddle]

Originally Posted by Ex-Calif

The grocery store?

Yeah, that is what I always do. While there buy stuff you like to eat.

[anjou]

Why are Americans and Canadians OBSESSED with ice?

When I went to Nova Scotia and checked into a motel, even before I filled the registration card, she pointed out the TWO ice machines in the hallways. The weather that evening was cool and raining. Why the hell would I want or need ice?

On top of that, you freeze beer and cider, killing and potential flavours. Ok, scrub that for Bud, coors miller etc, its hardly a beer anyways, more of a kids alcopop, like a melted popsicle. Maybe its best you do anethetise the throat with ice and gas before consuming.

Real ales must be served at room temp, and a cider is a cousin to a red wine and they too must be served ambient.

If your addicted to ice, how will you live without when the world stops turning?

[JanetGroene]

While I agree about the three basic food groups (rum, ice, beer) I find it's truly a lifesaver to have a shipload of sandwiches made up and in the reefer. For the first few days out you're very busy, routines are unfamiliar, and some people may be seasick. Having sandwiches ready to grab plus perhaps hot water for bouillon or tea, everybody can keep belly from backbone even if the cook can't keep up. Lightly salted popcorn is also filling and calming. If you don't have a microwave underway, buy popcorn in bulk and have a hand-cranked stove-top popper handy. They are bulky and balky but once you get the hang of the danged thing you'll be glad you have it. Great over beach fires too.

[Curmudgeon]

Instead of pasta and rice I stock quinoa, just as I do on land. It's healthier and keeps forever. Like others, I carry plenty of dried food that keeps without refrigeration. I'm fond of the Alessi dried Italian soups so I stock up on those. Cabbage and root vegetables also keep for a long time.

Instead of sandwiches I plan on lots of one pot meals that you can eat out of a mug with a hunk of bread: chili, stew, hearty soups. Great when you are sailing. The key is to have the food ready ahead of time, because it's a PITA to cook in a seaway.

Garbage can be a real problem on a boat unless you have a solid fuel stove. I take everything out of the package and store it in reusable plastic or metal containers to cut down on the trash.

I carry plenty of spices, and the most crucial for me is lemon pepper because its great on grilled fish. I also carry dry wasabi powder and picked ginger for when I don't feel like cooking the fish.

JanetGroene's popcorn suggestion is good, except popcorn makes a mess when it spills. I have a microwave but it's almost as easy to pop it on the stove. All you need is a pot with a top and a little vegetable oil. Just keep shaking the pan from side to side when you start to hear the popping noise.

As for rum, I strongly recommend Gosling's 151 proof black Bedrmuda rum. A little goes a long way.

[goboatingnow]

Originally Posted by anjou

Why are Americans and Canadians OBSESSED with ice?

When I went to Nova Scotia and checked into a motel, even before I filled the registration card, she pointed out the TWO ice machines in the hallways. The weather that evening was cool and raining. Why the hell would I want or need ice?

On top of that, you freeze beer and cider, killing and potential flavours. Ok, scrub that for Bud, coors miller etc, its hardly a beer anyways, more of a kids alcopop, like a melted popsicle. Maybe its best you do anethetise the throat with ice and gas before consuming.

Real ales must be served at room temp, and a cider is a cousin to a red wine and they too must be served ambient.

If your addicted to ice, how will you live without when the world stops turning?

+1 Anjou, I love Normandy cider, I keep it at ho e under the stairs near an outside wall. Keeps it just right. When I want ice I want 1yes one cube. I was always stunned at these huge ice machine in US motels, I could never figure out why you needed a wheelbarrow of ice at a time.

( phsst , the foreign cousins make beer from rice. , nasty stuff. If you want beer, only German, czech , or Austrian, ale the Brits make the best. Cider well I'm completely biased.

What I love at the moment is the explosion of bottled specialist beers and ales yum, so much better now then the junk out of draught taps. ( PS I never drink anything in a bar machine dispensed ) mind you Ive gone back to Guinness, but hate that pubs cool it way down, it used to served like ale, now to compete with the "ice cooled crap" they chill it way too much. Have to go to Dublin to get a decent pint.

Everything even ales benefit from being a little chilled , but the emphasis is on little. Some are so cold you can't hold the glass.


Dave

[svBeBe]

Originally Posted by JanetGroene

While I agree about the three basic food groups (rum, ice, beer) I find it's truly a lifesaver to have a shipload of sandwiches made up and in the reefer. For the first few days out you're very busy, routines are unfamiliar, and some people may be seasick. Having sandwiches ready to grab plus perhaps hot water for bouillon or tea, everybody can keep belly from backbone even if the cook can't keep up. Lightly salted popcorn is also filling and calming. If you don't have a microwave underway, buy popcorn in bulk and have a hand-cranked stove-top popper handy. They are bulky and balky but once you get the hang of the danged thing you'll be glad you have it. Great over beach fires too.

This is an excellent example of why each boat should provision according to food preferences of crew. Under absolutely no circumstances would I ever eat a sandwich that has been prepared and refrigerated or frozen. Bread that has been wrapped with plastic and left to sit for hours in a refrigerator is appalling to me. My husband finds nothing objectionable about pre-prepared sandwiches but the very thought of eating one turns my stomach.

I cook chicken breast or de-bone rotisserie chickens and package it in individual servings for those first few days of a long passage or if have heavy weather. For some reason, eating cold or warmed chicken with a piece of plain bread is okay; but the prepared sandwich is not. That is just me.

Provision for what you and your crew or family prefer to eat, not for what others like. If you don't eat it at home on land, you will not eat it just because you are now on a boat.

Judy

[justjohn]

so beer, rum, rice and beans?

[goboatingnow]

and wine, perhaps a bottle of cider or two. After that what else do you want , most of the food groups are there, somewhere, hiding

dave

[David_Old_Jersey]

Originally Posted by goboatingnow

+1 Anjou, I love Normandy cider, I keep it at ho e under the stairs near an outside wall. Keeps it just right.

Normandy Cider! - especially stuff from the farm sold at Fetes / Markets .......that brings back some happy memories, well, some vague recollections . Wicked Stuff ......and normally I don't like cider .

[mandamcakes]

lots of campbell soups, chips, water, fried chicken(yes fried chicken..lol)!

[JGomes]

Do you have a fridge and or freezer? What do you Like to eat?First thing I did was stock my boat with Lots of sealed containers and Zip Lock bags. I don't have a fridge or freezer so I plan accordingly I don't get anything that needs to be refridgearated longer than my Ice will last in My ice chest. There are ways around some things that I like that need to be kept in a fridge after they are opened. Like mayo, mustard,catchup,relish. Those things i buy in resturaunt bulk stores in the individual packets like at McDonnals. I buy lots of noodles, pastas, beans,rice. I purchased a bread machine so that I have fresh bread easy, a Rice cooker so i dont have to stand and watch over the rice and it comes out perfect every time. Lots of canned food ( make sure you write with a permanent marker what they are and the date of purchase on the top for some reason lables vanish then its what you open is what you eat)I buy lots of differnt sauces for the noodles and pastas but I put them in plastic tubs with soft foam sheets between them keeps the jars from breaking make sure you get the spices and seasonings you like if you think out your shopping and know what you enjoy eating you can pretty much have anything you want. they sell lots of canned fruits. there are canned seafood and canned ham, spam, peanut butter, you can get jelly packets again at the resturaunt supplies theres powdered milk canned condensed milk powdered eggs, pancake mix, chips, granola, cream of wheat, oatmeal, crackers, soups,nuts, dried fruits,cheese whiz, and tons more i am sure hope this helps with some ideas. Oh and for those special moments some nice wine or wine coolers are nice to have on hand hb

[w1651]

Originally Posted by Ex-Calif

Yeah, a glib responsse and a bit mean spirited. But funny...

There are lots of ideas around provisioning. The first is how many people? How long till restock? How much storage space? Fridge? Freezer? Ice box - how long the ice last?

For me?

Lots of pasta, dried beans and rice as staples. I also love soda crackers which to me are a good replacement for bread which is a pain to make or doesn't last long on a boat. Tortillas!

Then it's all the stuff to make the staples taste good. The trick is finding low sodium and healthy. I like the sachet mixes for pastas. Flavors are endless. Carbonara, pesto, etc.

Veggies - I would stick with hard veggies - potato, yams, pumpkin, carrot, onions. Canned peas, carrots, corn mix - I throw that in everything from pastas to fried rice.

Condiments - I am simplistic. I love garlic and use minced in a jar all the time. Salt, pepper, chili powder, cumin, paprika, oregano, basil are about the only spices I use. Yes fresh is cool but shakers are fine. Mustard freak - several types. I can take or leave ketchup ('mato sauce) but tobasco is a must have. Canned ghee and margarine and small bottles of mayo. Small cans, open. If spoiled before consumed, toss... I can live without sugar and use equal sachets instead.

Fluids - water or water maker - lots. Many dont like but I love the Crystal light drinks - powder sachets, make a couple quarts at a time. Coffee, coffee, coffee... And a little tea. Of course whatever else you like. When I get dehydrated I can kill for gatorade. Coke/pepsi/soda water. I am a rum soda guy - can live without beer. Sufficient uht milk.

Meats - canned tuna & salmon, canned chicken, canned corned beef (but way salty). Canned hams & sausages. Not a fan of spam any more. I have also been thinking that one could get small coolers. Big enough to hold a couple of steaks, couple of chicken breasts, some sausages (I am a sucker for spicy links) - basically a cooler the size of a 6-8 pack. Pack the meat and fill with water. Seal with duct tape. Deep freeze. find the coolest spot on the boat to store. I wonder if you could get one to last 4 weeks. Basically a cooler of meat per week.

Savouries - dried chinese sausage, filipino sausage, hot links/jerky - chopped up into rice dishes to liven the meal

Others - oatmeal, canned fruits, granola bars, trail mixes, bags of nuts - every time we charter we also bring chocolate (peanut m&ms) - don't they are always gone by day two. I think they roll inot the bilge and disappear...


So bit of a brain dump just for ideas. I haven't fleshed out what might be missing but more important than quantity is variety. Also you pretty much figure out what you eat now and find ways to substitute prepared or fridge needing ingredients with dry or fresh. Dry ingredients as opposed to canned and fresh would consume less space or be more flexible on where you can store.

Ice - I think getting away without ref is pretty easy. But a cold drink is way comforting. I think a tiny ice maker, enough to cool drinks and milk would be a real joy to have.

Can anyone name a canning company that uses less salt in their meats. Every time I try canned meat you need to rinse it off before you use it because of all the salt they use in it.

[skippy]

i just read an article that you can take extra virgin olive oil and put in sterilized glass canning jars, put your favorite cheese in the oil and put the lid on tight. this does not have to be refrigerated and will keep your cheese for 6 mos. gonna try this!!

Hey! Is that my cheese?