We have cruised with no fridge, and there is one or two things no-one mentioned.
First is Mayo.
You can have helmans mayo (or whatever brand you want) almost indefintely if you use a clean knife, but better, we got squeezy bottles so that nothin ever touched the mayo. I had heard about this and was scared to death, since my mom had put the fear of god in me about eating old tuna sandwiches, but it works even in the panamanian heat. The helmans website actually has a section on this. .
Second is cheese,
I know that folks say that cheese lasts pretty easily, but for good cheese we didnt find that to be the case. You had to use it all pretty quickly or get mold
. Maybe if you are hauling lots of ice to keep it cool, but we didnt. Maybe would have been better if we had used some other techniqe than re-wrapping it in clingfilm, but in the tropical heat the oil
tended to weep out of it and cause a problem, plus it tended to stink things up. We used the individually wrapped sandwich slices and didnt have much problem (I know, so low class, but keep in mind we went sailing on a boat that cost $6,500) occasionaly there was a little mold
around the edge that could be torn off. Funny
to note that the singles "mottzarella" is actually just the same as white american cheese. Hilarious. There must be a law against doing that.
Third is Ice,
Hauling ice is a pain in the butt. For living aboard
, to be honest we couldnt be bothered, even in the keys. In hot weather
it just takes up so much of your time to do, and if you have the basics and use the tips for no fridge, you dont need much cooled down anyway. I admit I love ice in a drink, but Im way too lazy to haul dighyloads of ice every 2 days. No thanks. Worst was seeing people with fridges hauling ice to "help out" their on-board fridge. Worst of both worlds
The thermoelectric coolers,
We were given one as a present and we ended up not using it because though it worked it ate a ton of juice and didnt keep things that cold.
We heard about greasing and varnish
and all that stuff with the eggs. Just buy them at the store and eat them. I suppose on a long trip (like over 3 weeks) maybe that would be worth it, but 2 weeks was never a problem. I defy you to sail somewhere that you cant find eggs within 3 weeks. We did not even turn them.
I know there is this long standing tradition of pulling off labels, but I think In many caeses it is uncessary. I guess if they are going into a really moist place like the bilge
, or you are going to stock up for a full year or something the label peeling would be worth it, but after doing both, if you are storing cans in a dry locker, dont bother peeling the labels. We did write the food
type on the lid though, since when tight packed you cant see the label. Oh, I will say that canned pineapple rusts like crazy, so eat that first. Must be all the acid.
Textured soy protien,
Looks like gravel but works well. Cheap
food stores and acts like ground beef (sort of) DO NOT buy the beef flavoured. If you want to know what dog food tastes like be my guest. Plan is the way to go, and works well with peanut satay type dishes, and asian curries with fresh coconut (yum).
Canned Argentianan Beef Stew
I have yet to try the canning our own beef, and the ground beef idea. Was too chicken to do the canning, but probably should have since a lot of canned meet is yuck.
One final note. You havent lived until you have had thanksgiving with Spurkey (spams version of Turkey) OK, you actually have, it is nasty and we bought a lot of it.