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Old 12-02-2010, 16:10   #61
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Marie Sharps!

An excellant tastey hot-sauce. You can also get mixed spices that campers use at Wal-Mart. A few drops of Marie Sharps brings most any food to a tastier level
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A man who is not afraid of the sea will soon be drowned, he said, for he will be going out on a day he shouldn't. But we do be afraid of the sea, and we only be drowned now and again.

J.M.Synge, in The Aran Islands
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Old 17-02-2010, 13:05   #62
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THANKS! again for excellent suggestions and information.


UPDATED LIST.

Flour (one for bread baking and one general purpose)
Corn flour(masa)
yeast
baking powder
non fat powdered milk
eggs
coffee
coffee creamer
Tea.....for sure
sugar
rice
cous cous(how can I forget)
oil(olive oil and frying veg oil)
Vinegar....(balsamic and another type)
pasta
Tomato paste
canned tomatoes
grated Parmesan cheese
another non refrigerated cheese...not sure which one?
fresh Garlic
fresh onion
fresh cabbage.
fresh oranges.
fresh lemons/limes.
lemon juice in a bottle...can it be used in place of fresh lemons?
raisins
Assorted beans(lentils for sure they sprout great too!)
assorted nuts.
pop corn
Dried salami.
beef jerky
Pancake mix and syrup
Instant mashed potatoes
veg stock for cooking
assorted crackers and pretzels
Ketchup
Mustard(or powdered mustard)
Soy sauce
Hot sauce
wasabi(in powdered horseradish form)

seaweed.....did anyone tried to use it from the ocean?


Herbs and spices:
salt (kosher.. stay dry)
Pepper
Lemon pepper
peppercorns
dried chili flakes
dry cilantro
granulated garlic
minced onion
cumin
dried mushrooms

Almost forget some Tequila for those special moments.
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Old 17-02-2010, 13:47   #63
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seaweed.....did anyone tried to use it from the ocean?
Yes. Green 'sea lettuce', and similar forms of red seaweed. Nice in stir fry, but salty so rinse and season your dish with caution. Limit the amount used until you know you like it. Only pick where water quality is good.

Lots of types to try. Just use a little bit to begin with, so you can see what they taste like and work out how to use them.
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Old 17-02-2010, 15:52   #64
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As far as salt goes, your sailing in salt water. Place salt water in pan on deck until evaporated, recover salt, repeat as needed.
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Old 17-02-2010, 16:21   #65
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As far as salt goes, your sailing in salt water. Place salt water in pan on deck until evaporated, recover salt, repeat as needed.
Is it really that easy?

taking sea salt to the ocean does sound ridiculous
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Old 17-02-2010, 18:46   #66
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Yes --- most if not all salt deposits came from evaporated salt water.
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Old 17-02-2010, 20:49   #67
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Ofer, I think you need to add some sweets to your list. I always carry ginger candies and some energy bars.
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Old 17-02-2010, 21:39   #68
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While I'm not out there yet living aboard without refrigeration has given me the opportunity to test a few things like Jicima, a root which seems to keep really well and fixes up nicely with lime juice cilantro and cumin. Good matchsticked in tacos with whatever meat.

From my alpining/backpacking days any harder cheese kept in olive oil with whatever spices. I just got a couple of largeish glass jars which we are going to cover with rope "fancywork" and try using for this kind of cheese storage.
UHT Milk... I like how in Mexico it is on every grocery shelf but in the U.S. where everybody has refrigeration it seems most available at high end stores like Whole Paycheck, er I mean Whole Foods
Cabbage yeah cabbage...I read somewhere that English ships prepared and kept big wooden tubs of sauerkraut aboard and one ships kraut was so famous that one of the royal family insisted on having some.

Cabbage Salad
1 firm, small cabbage red or white
Salt
Dressing:
3 Tbs olive oil
1 Tbs lemon juice or wine vnegar
1-2 gloves garlic, crushed (optional)
1/2tsp sugar (optional)

Thinly shred and salt the cabbage, working the salt in well with your hands then place in colander with a weight on top for at least 1/2 hr.
Squeeze cabbage out with your hands then pour the seperately made dressing and mix thoroughly.
From Claudia Roden's A BOOK OF MIDDLE EASTERN COOKING
I like this simple salad. Shows up in all the local Lebanese reataurants.
Seems like it would also be great in tacos as well.

Hadn't thought of trying DYI tortillas hmmmmm
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Old 17-02-2010, 21:52   #69
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also take at look at where you will be going and it never hurts to try and get a local cook book for the area you will be visiting, that way you can plan on meals based on what you can get local and add your staples for that.
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Old 18-02-2010, 12:01   #70
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This subject is tasty. I am enjoying every minute of it. Question- do any of you boil your noodles in seawater (on the open ocean)? I mean I boil them at home in salt water. Then rinse in a little fresh water....
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Old 18-02-2010, 13:23   #71
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Ofer, I think you need to add some sweets to your list. I always carry ginger candies and some energy bars.
thanks,Yeah, you are absolutely right....

I would like to stay away from any ready to go rapped candy as it's important for me to go back to basics and experiment with simplicity.

i though making preserves and baking some simple muffins or cookies would make sense.

My grandma used to make preserves out of orange peel and I am going to try to figure out how to make it. after all why throw the orange peel.

I just came back from a short mex vacation and i saw what looked like a pumpkin preserve of sorts. It tasted good and I also like to make it.

I'll probably get a couple of plastic jars of strawberry preserves and spread it on boat made bread.

For baking I am probably missing a couple of items cacao may be one of them.

any information on the above or any other simple sweets ideas would be greatly appreciated!

Thanks again for everyone's contributions.
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Old 18-02-2010, 13:44   #72
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I'm not sure if it's been mentioned, but dried fruit like dates,apricots, raisins and sultanas keep well and make a great snack. They go well in muffins as well.

P.
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Old 18-02-2010, 20:32   #73
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As far as salt goes, your sailing in salt water. Place salt water in pan on deck until evaporated, recover salt, repeat as needed.
Seems like a lot of effort to save the buck or so it costs for a big box of salt.
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Old 18-02-2010, 21:24   #74
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A fine lot of sailors you are. Five pages in this thread and not a single mention of Spam or corned beef anywhere.

One of my favorite breakfasts is to take a hand full of diced onion and brown it slowly with a half can of roast/corned beef hash to it add a teaspoon of "taco seasoning" and a couple of table spoons of Pace Chunky Picante . Add 3 eggs and scramble together. Home made tortillas are easy enough to make and you can cheat by using ready made tortilla mix either corn or harina. My MIL, an 85yo TexMex lady, says White Wings is the best mix, and who am I to argue. Serves up about 4 large tacos

Even my wife says its pretty good and most of my dock mates ask for seconds.

Spam recipes are available everywhere so I won't bore(sicken?) you with my favorites...........m
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Old 18-02-2010, 23:36   #75
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The Monty Python Spam Skit!
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