Not every one has the same skill level in the galley
and the same goes for what they expect to come out of the galley
. I know guys who buy a loaf of white bread off the grocery store shelf, peanut butter and jelly and think that is provisions for the week.
On the other hand some folks make their own salsa with fresh tomatoes and herbs grown on the boat.
Lots of folks sing the praises of pressure cookers
, but they just take up space if you use then once every three months. There is a facebook group "pressure cooking
on boats" with lots of good stuff, but if you don't use a pressure cooker on land I am not sure how much you will use one on a boat.
One book I have found very useful was written after Andrew hit Miami
and has advice about meals
that don't require a stove or refrigerator
. Lots of the ideas in this book can be applied to preparing meals
on a boat.
The Storm Gourmet: A Guide to Creating Extraordinary Meals Without Electricity: Daphne Nikolopoulos: 9781561643349: Amazon.com: Books
One tip, try out things before you buy a lot of them. I really like the generic Walmart tropical fruit salad much more than the generic Walmart fruit salad. You don't want a lot of provisions or pots or pans or plates on your boat that you really don't like as well as something else.
I tend to do things like stock up on say fruit salad and cottage cheese and crackers. I eat out of the can eliminating any dishes and lick the spoon before I wash it. But when I have guests I may put out a real spread from soup to nuts (nuts are a great snack and require no cleanup).