How Do You Cook Onboard - Page 8

hellosailor · 15-07-2007, 19:10

I don't understand. What, do some poor people actually REUSE a grill (ugh, so unhygienic! so declasse!) instead of just replacing it with a fresh clean one after each use?

That really is so horrid, couldn't we take up a collection or start a fund to make sure even the poor people have clean fresh new grills to cook on?

Kuapa'a · 23-07-2007, 21:07

Quote:

Originally Posted by hellosailor

... do some poor people actually REUSE a grill (ugh, so unhygienic! so declasse!) instead of just replacing it with a fresh clean one after each use?

Yes, troubling isn't it... but you know, whenever my Mercedes runs out of fuel, I just buy a new one. Wouldn't be proper to upset OPEC decorum.

The next thing you know, some idiot will suggest using the wind to get his/her boat from place to place.

Red Charlotte · 23-07-2007, 22:17

ROFL

bottleinamessage · 31-07-2007, 08:55

We moved aboard full time last Dec. and love it! Our boat has a "euro style" galley. Diana is a very good cook and I'm pretty good on the grill. We eat pretty well and do just fine in meal prep. Rack of lamb, steaks, Ahi tuna, fresh caught Mahi, Mahi...all cooked on a "previously used grill" (gasp). Diana bakes bread and great rum cakes. The galley has a microwave, 3 burner force 10 stove w/ oven, a kitchen aid mixer (needed weight on port side and granite tiled counter tops.

We never had a concern about cooking aboard.

**Pblais** · 31-07-2007, 18:31

Curious to note there have been almost 10,000 folks that read this thread and it is clear that eating is maybe just as important as sailing! If you could add drinking as well it's a clear winner. It is less about how and more a matter if when.

cat man do · 31-07-2007, 19:02

Quote:

Originally Posted by Pblais

Curious to note there have been almost 10,000 folks that read this thread and it is clear that eating is maybe just as important as sailing! If you could add drinking as well it's a clear winner. It is less about how and more a matter if when.

Drinking, did someone mention drinking????

Dave

hellosailor · 31-07-2007, 20:40

Paul-
Do the "views" mean 10,000 separate folks came? Or, that 1000 viewers each came ten times to keep up? 500 viewers 20 times?

bottleinamessage · 01-08-2007, 04:42

Did I forget to mention the wine cellar?

Auspicious · 05-08-2007, 15:45

Quote:

Originally Posted by bottleinamessage

Did I forget to mention the wine cellar?

Since I have had the great pleasure of dining with Jay and Diana I have to say that Jay understates the wonders Diana turns out of the galley.

It's always Saturday on Far Niente

bottleinamessage · 06-08-2007, 07:22

Such flattery will result in you joining us for dinners more often!

philip van praag · 30-09-2007, 01:57

we have one bit of kit not yet talked about
a single burner induction hob it has a high draw like the microwave but is verey eficiant and does not produce any water vapou lice gas so good in the winter also hob stays cool but you do need pans that are magnetic.

waterworldly · 18-10-2007, 04:51

I found a great vintage item originally made for the "summer" kitchen called an Ovenette. It is a stovetop oven that works excellent for muffins, cakes, even meatloaf, with half the gas. Reheats bread perfectly in minutes. Look on Ebay. I got one with the original pamplet that had the cooktimes for lots of items. It heat up to temp in about 4 minutes! Very cool and saves lots of gas.

hatteras · 18-10-2007, 06:25

Cook? Are you suppose to cook the fish?
Magma and 2 burner for me.

susan collyar · 18-10-2007, 07:12

Love to cook on our boat. A 1969 Morgan 41, Bifrost. Sometimes a challenge, made cornbread crossing the Gulfstream with two reefs in the main. We have a three burner stove, grill on the rail, pressure cooker. Also two pump thermos, one for coffee and one for hot water to use for instant soup/hot choc when on night watch. No microwave...no room. When planning long cruise, make do ahead meals and freeze. Using a food sealer is very helpful. Try precooking pasta and putting in sealer bags. Keep in frig and bring out and add to prepared sauce/soup. Don't forget to keep a few hidden chocolate bars for when the crew gets restless!!

Susan and Jewt Collyar
S/V Bifrost
New Bern, NC

Joli · 22-11-2007, 10:59

Just like home, 4 burner with an oven, micro, fridge, freezer, double sink. There is a very soft and easy motion in the galley, it is low in the boat and near the cg. Other then looking out the window you often can't really tell your moving.

http://i7.photobucket.com/albums/y27...b/DSC08194.jpg

View Poll Results: How Do You Cook Onboard
Don't cook, hope someone else can!	2	0.72%
Grill	38	13.62%
Two Burner	47	16.85%
Burners and Oven	152	54.48%
Pressure Cooker	18	6.45%
Bring food already prepared from home	7	2.51%
Look for Neon Lights Shoreside	9	3.23%
Microwave	6	2.15%
Voters: 279. You may not vote on this poll

23-07-2007, 22:17	#108
Red Charlotte Registered User Join Date: Jul 2007 Location: San Diego Boat: Hans Christian 36' Posts: 33	ROFL __________________ http://rebelheart.squarespace.com/

31-07-2007, 08:55	#109
bottleinamessage Registered User Join Date: Jan 2006 Location: On the boat Boat: Jeanneau, SO 42.1 "Far Niente" Posts: 172	We moved aboard full time last Dec. and love it! Our boat has a "euro style" galley. Diana is a very good cook and I'm pretty good on the grill. We eat pretty well and do just fine in meal prep. Rack of lamb, steaks, Ahi tuna, fresh caught Mahi, Mahi...all cooked on a "previously used grill" (gasp). Diana bakes bread and great rum cakes. The galley has a microwave, 3 burner force 10 stove w/ oven, a kitchen aid mixer (needed weight on port side and granite tiled counter tops. We never had a concern about cooking aboard. __________________ I wish I'd done this sooner!

31-07-2007, 18:31	#110
Pblais Moderator Site Helper Join Date: Mar 2003 Location: Hayes, VA Boat: Gozzard 36 - Bright Eyes Posts: 4,765 Images: 7	Curious to note there have been almost 10,000 folks that read this thread and it is clear that eating is maybe just as important as sailing! If you could add drinking as well it's a clear winner. It is less about how and more a matter if when. __________________ Paul Blais s/v Bright Eyes Gozzard 36 37 15.7 N 76 28.9 W

01-08-2007, 04:42	#113
bottleinamessage Registered User Join Date: Jan 2006 Location: On the boat Boat: Jeanneau, SO 42.1 "Far Niente" Posts: 172	Did I forget to mention the wine cellar? __________________ I wish I'd done this sooner!

15-07-2007, 19:10	#106
hellosailor Registered User Join Date: Apr 2006 Posts: 3,326	I don't understand. What, do some poor people actually REUSE a grill (ugh, so unhygienic! so declasse!) instead of just replacing it with a fresh clean one after each use? That really is so horrid, couldn't we take up a collection or start a fund to make sure even the poor people have clean fresh new grills to cook on?

31-07-2007, 20:40	#112
hellosailor Registered User Join Date: Apr 2006 Posts: 3,326	Paul- Do the "views" mean 10,000 separate folks came? Or, that 1000 viewers each came ten times to keep up? 500 viewers 20 times?

06-08-2007, 07:22	#115
bottleinamessage Registered User Join Date: Jan 2006 Location: On the boat Boat: Jeanneau, SO 42.1 "Far Niente" Posts: 172	Such flattery will result in you joining us for dinners more often! __________________ I wish I'd done this sooner!

30-09-2007, 01:57	#116
philip van praag Registered User Join Date: May 2007 Location: uk brighton Boat: privilege 37 Posts: 161 Images: 18	we have one bit of kit not yet talked about a single burner induction hob it has a high draw like the microwave but is verey eficiant and does not produce any water vapou lice gas so good in the winter also hob stays cool but you do need pans that are magnetic.

18-10-2007, 04:51	#117
waterworldly Registered User Join Date: Aug 2007 Location: Miami Florida Boat: 52' Irwin Center Cockpit Posts: 273	I found a great vintage item originally made for the "summer" kitchen called an Ovenette. It is a stovetop oven that works excellent for muffins, cakes, even meatloaf, with half the gas. Reheats bread perfectly in minutes. Look on Ebay. I got one with the original pamplet that had the cooktimes for lots of items. It heat up to temp in about 4 minutes! Very cool and saves lots of gas.

18-10-2007, 06:25	#118
hatteras Registered User Join Date: Feb 2005 Location: Mobile, Alabama Posts: 78	Cook? Cook? Are you suppose to cook the fish? Magma and 2 burner for me.

18-10-2007, 07:12	#119
susan collyar Registered User Join Date: Oct 2007 Location: New Bern, NC Boat: Charlie Morgan, k/cb, 41-Bifrost Posts: 5	Love to cook on our boat. A 1969 Morgan 41, Bifrost. Sometimes a challenge, made cornbread crossing the Gulfstream with two reefs in the main. We have a three burner stove, grill on the rail, pressure cooker. Also two pump thermos, one for coffee and one for hot water to use for instant soup/hot choc when on night watch. No microwave...no room. When planning long cruise, make do ahead meals and freeze. Using a food sealer is very helpful. Try precooking pasta and putting in sealer bags. Keep in frig and bring out and add to prepared sauce/soup. Don't forget to keep a few hidden chocolate bars for when the crew gets restless!! Susan and Jewt Collyar S/V Bifrost New Bern, NC

22-11-2007, 10:59	#120
Joli Registered User Join Date: Nov 2005 Location: Ohio Posts: 1,211 Images: 6	Just like home, 4 burner with an oven, micro, fridge, freezer, double sink. There is a very soft and easy motion in the galley, it is low in the boat and near the cg. Other then looking out the window you often can't really tell your moving. http://i7.photobucket.com/albums/y27...b/DSC08194.jpg

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