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Old 06-02-2010, 19:40   #46
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I actually find it hard to get peanut oil (is the same as arachide oil) here to I would bring a bunch of that. You need this for high temperature frying because olive oil would just burn.

cheers,
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Or you could use canola/safflower/sunflower (regular vegetable oil). Trouble with keeping too much oil on hand, is it spoils.
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Old 06-02-2010, 19:46   #47
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What about bacon? Everything's better with bacon.
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Old 06-02-2010, 20:24   #48
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Exclamation Variety is the Spice of Life

I am with people that say 'bring some flavour to your mealtimes'. Herbs, spices, tomato paste, curry pastes, balsamic, soy, etc. A small-ish box of flavoursome stuff, a bit of imagination, and a few cheap treats can make basic food really enjoyable.
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Old 07-02-2010, 18:47   #49
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My top 10:

1. pasta, pasta, more pasta ... ;-),
2. garlic,
3. olive oil,
4. salt,
5. canned tomato,
6. flour,
7. dried yeast,
8. rice,
9. canned tuna,
10. tea, coffee, cocoa,

And so on and forth ;-)

Just make sure you take what you like to eat and you should be fine.

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Old 08-02-2010, 02:54   #50
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What about bacon? Everything's better with bacon.

Mmmmmm. Bacon
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Old 08-02-2010, 03:32   #51
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Old 08-02-2010, 14:48   #52
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What about bacon? Everything's better with bacon.
Nice.

We often carry smoked bacon, salami, other 'drier, saltier' sausages and matured cheeses because they keep weeks without refridgeration, and because they add lots of flavour to basic dishes.
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Old 08-02-2010, 21:19   #53
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Chorizo is best. Goes well with the bacalhau and some potatoes and carrots in a stew.
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Old 08-02-2010, 21:36   #54
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Chorizo is best. Goes well with the bacalhau and some potatoes and carrots in a stew.
A man who knows his food!
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Old 11-02-2010, 01:49   #55
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Chorizo is best. Goes well with the bacalhau and some potatoes and carrots in a stew.
Just scramble it with some eggs and throw the mixture in a tortilla shell.

Scott
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Old 11-02-2010, 07:14   #56
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People have mentioned pasta but I don't bring it on the boat. It takes too much water to rinse it properly after cooking. Even if you use a pressure cooker you have to get the starch off. If I had a watermaker I might feel differently, but for now I bring brown rice instead.

Another suggestion is that at the beginning of a cruise, bring as much frozen food as you can. It helps keep everything else cold until it thaws. It also saves fuel (I have a seafrost cold plate system).
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Old 11-02-2010, 12:52   #57
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...It takes too much water to rinse it properly after cooking....
You're supposed to rinse the starch off the pasta? I don't. Just drain it, add butter or olive oil (depending on which one I currently got), and eat.
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Old 12-02-2010, 14:01   #58
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"It takes too much water to rinse it properly after cooking."

Not a problem with rice vermicelli (or most dried 'oriental' noodles).

Cut back on salt in the cooking, and you can rinse in seawater? But I guess this depends on where you are, who your neighbours are, and the faith you have that your fellow travellers use holding tanks!
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Old 12-02-2010, 14:54   #59
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I tried rinsing pasta in seawater. Didn't like the taste. But rice noodles are a good idea. You can even saute those without boiling.

I'm also a big believer in spices. With the right spices you can make almost anything taste good.
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Old 12-02-2010, 15:45   #60
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The use of a small vacuum packer is real handy (if you have an inverter). Pour things that aren't moisture resistant like masa, flour, etc. into a vac bag for the trip. Once you've opened it, it can be re-vac'd and sealed again. It'll definitely help things like salt pork or bacon last longer. No wasted leftovers; bag-it, vac-it, and chuck it into the reefer any old way it will go.
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