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Old 29-06-2011, 12:38   #16
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Re: Provisioning / Offshore Cooking Class

rofl--i WILL be growing serrano chiles and roma tomatoes in my boat and herbs when i can find em to grow-have found the basil here in the area, and i have the tomato and chile seeds ready to grow--
havent fridge, somy butter separates nicely into clarified and stuff-- stuff is good for cooking as is clarified, and i use a lot of powdered whole milk--NOT nido..LOL....mimarca is better flavor, and mixes faster .
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Old 29-06-2011, 17:35   #17
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Re: Provisioning / Offshore Cooking Class

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Originally Posted by sarafina View Post
heh... I DO carry herbs.. and dairy! so THERE!

Himself is a happy camper eating crepes with berries and creme fraiche while sunning in the cockpit...
Nice. Looks like breaky tomorrow!
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Old 29-06-2011, 17:52   #18
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Re: Provisioning / Offshore Cooking Class

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freezers and a/c and microwave abilities...
I have that ability!!
I also have the Spa Bath ability!

I just don't have the boat

Just think with a heated Spa Bath you could throw the shrimp in too, and when they're red pop them straight into the mouth. Glorrrryass

Bit of Champers....
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Old 29-06-2011, 18:01   #19
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Re: Provisioning / Offshore Cooking Class

markj--you DO know how to use a boat to its fullest design flaw..LOL...... sounds like heaven in boat..LOL--but ye need a bit of spice with the shrimpies... could make for fun.....
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Old 29-06-2011, 18:30   #20
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Re: Provisioning / Offshore Cooking Class

A simple one for bad weather. Boil the jug and fill several thermos's or thermal mugs. Toss in a few two minute noodle packs. They will still be warm and edible some hours later. Carbs are great in bad weather when the body is tired.
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Old 25-07-2011, 17:37   #21
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Re: Provisioning / Offshore Cooking Class

Thinking about provisioning and cooking on board gave me jitters as we were preparing to cruise. I bought the books and did the research online. Then I just made a list of everything I would need to buy if I was moving into a new house and had no food. Then I decided how much of each I would need for 3 months because we were spending some time in the Bahamas as we passed through on our way south. I also added some canned or dried items I might need without a neighborhood grocery store.

Most people cook about the same on board as they do at home. If they eat convenience foods at home they will on board. If they cook from scratch at home....etc. After 2 years I have a few cruising cookbooks but really only use a few recipes from each. I use my old recipe box the most and adapt to fit available ingredients and the grill or cooktop.


My point is - IMHO - that with a few exeptions, you will find that little changes in your cooking once you are 'out there'.
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Old 25-07-2011, 17:59   #22
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Re: Provisioning / Offshore Cooking Class

Here's a trick for first time cruiser's or even long-time cruises like myself with a weak memory:

Move on-board two weeks or so before departure. The missing items will be readily apparent in a few day's time. "Oh, yeah, sugar!?"

It can also make you aware of things you don't use...
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Old 25-07-2011, 18:18   #23
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Re: Provisioning / Offshore Cooking Class

as i reside on board and cruise as well, isnt difficult to provision--i buy what i want and make sure i have enough to eat of more than one kind of foodstuff to last 2 times as long as the trip i am planning. never know what will happen or where you will end up, i have learned.. some places do not carry much foodstuffs, especially if they have to rely on shipping for re-supply. cedros, for example. low stock in stores--i could count on 2 hands the number of potatoes left in stock in the store.
ye also dont know what kind of seas you will encounter--- they arent as predicted quite often--i make sure i have finger food possibilities as well as cookable foods.
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Old 25-07-2011, 18:58   #24
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I was thinking tow boat us or sea tow should expand. They could have a simple hearty sea menu. So instead of grabbing a chicken, stuffing into a bag, puncturing the thing with scissors I could order a nice crab cake with a side of rice and spinach. It would be much cheaper then towing me in to the local restaurant marina.what are all these tow boats doing now. Then they could add pump out capability.
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Old 25-07-2011, 19:02   #25
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Re: Provisioning / Offshore Cooking Class

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I was thinking tow boat us or sea tow should expand. They could have a simple hearty sea menu. So instead of grabbing a chicken, stuffing into a bag, puncturing the thing with scissors I could order a nice crab cake with a side of rice and spinach. It would be much cheaper then towing me in to the local restaurant marina.what are all these tow boats doing now. Then they could add pump out capability.

ROFLMFAO....
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Old 26-07-2011, 13:11   #26
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Re: Provisioning / Offshore Cooking Class

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Most people cook about the same on board as they do at home. If they eat convenience foods at home they will on board. If they cook from scratch at home....etc. After 2 years I have a few cruising cookbooks but really only use a few recipes from each. I use my old recipe box the most and adapt to fit available ingredients and the grill or cooktop.


My point is - IMHO - that with a few exeptions, you will find that little changes in your cooking once you are 'out there'.
ARRRRGH! What happened to hardtack and Kipper?
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