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Old 28-04-2009, 20:59   #1
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Your Favorite Meal?

We are getting ready for a 14 day cruise, all meals will be made and consumed on the boat. We are working on the provisioning list and thought I would ask the group for their favorite meal. Mine is breakfast, oatmeal loaded with dried fruit and nuts an English muffin with fresh Guatemalan coffee. Share your culinary best, remember nothing is over the top with us.

Martin and Angela
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Old 28-04-2009, 21:16   #2
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Any kind of soups and gumbos. You can make almost anything into a soup and can throw almost anything in -

Carbs - Pastas, lentils, rice, potatoes
Proteins - Chicken, beef, pork, fish, prawns, mussels, clams
Veggies - carrots, cabbage, peas, corn, celery, onions and all kinds of Asian veggies

You can put it in wide mouth thermos' and it keeps hot. You can eat it witout utensils (drink it) and you can usually make it in one pot.

You can make it plain or spice it up. You can spice it Thai style, Indian style, Asian style or Southern.

You can make soup anything you want it to be.

If I had to pick one it would be chicken/sausage gumbo. I made a giant pot for one of our club BBQs and at first no one knew what it was. As soon as they started eating it a 5 gallon pot disappeared in 15 minutes.

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Old 29-04-2009, 00:33   #3
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We just finished a big provision for 3 months supply. The area we are going to be in for the next 2 months has no fresh food at all, above Cooktown Far North Queensland, and Darwin, Northern Territory, Australia.

Our stapels are pasta and rice with canned tomatos, tuna, meat etc.

then it 'flavorings'
That is anything that can change the falavour of a simpple meal and includes oinons, garlic; asian sauces; herb or spices; made flavours like pestos, tepanades and relishes.

In some way or another we are eating virtually the same meals but they all taste different.

Also important are long life (UHT) milk and cream and any other 'specials' you can find. We found some canned strawberrys that are not too bad.

For those with a freezer its all too damn easy and just like eating at home. Wheres the challange?

And if we could catch a fish.........
Notes on a Circumnavigation.

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Old 29-04-2009, 04:49   #4
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Linguini and White Clam Sauce is very easy for dinner

For lunches, I like....cold...fried chicken with homemade potato and macaroni salad.
This can all be done at home and packed in tupperware.

Ham and Cheese Sandwiches.

For snacks, fresh fruit..apples, pears, cheeses, mixed nuts, pepperoni, crackers
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Old 29-04-2009, 04:51   #5
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Originally Posted by MarkJ View Post
... then it 'flavorings'
That is anything that can change the falavour of a simpple meal and includes oinons, garlic; asian sauces; herb or spices; made flavours like pestos, tepanades and relishes ...
Take all the flavourings that you’re in the habit of using at home.

Some other canned/packaged flavourings, you may not have thought of:

Fruit Liqueurs (Grand Marnier, Cointreau, Amoretto ...)
Rye Whiskey
Seeds (Caraway, Celery, etc)
Coconut Milk
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Old 29-04-2009, 06:03   #6
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I wouldn't leave home without a good supply of jerk sauce - it works incredibly well with chicken, of course, but also on canned tuna.

Carry some jam to spread over fried bananas (no, not plantain) to make a great dessert, or a sweet side dish for spicy main dishes (such as jerk chicken).

Canned bacon (now that it is once again available) makes a great appetizer when wrapped over canned water chestnuts, or for the occasional artery-killer bacon and egg breakfast (we all need some 'comfort' food, from time to time).

Canned potatoes store better than the real thing, use up no additional water in cooking and do not require cleaning.

Gluten free wraps/soft taco shells in re-sealable plastic bags - some brands have a non-refrigerated shelf-life of over 6 weeks.

Lemon (or citrus) pepper - perhaps the easiest way to prepare any fresh fish prior to grilling, or pan frying.

Corn meal - you can make truly flavorful and moist corn bread by adding some cheese and bits of halepeno/red peppers (and it is much easier than making traditional bread).

Some canned, dark beer for making beer bread - saves the hassle of yeast.

I also agree with Gord as to the use of liqueurs - although the Grand Marnier tends to disappear rapidly on my boat as an after dinner 'flavouring', without the need for any food items or other additives.

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Old 29-04-2009, 10:00   #7
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T-bones on the grill. Salad and crusty french bread. Haut-Medoc.
Grill must be charcoal (I adapted a Weber Smokey Joe to an Aqua BBQ bracket).

ps: Omaha frozen vacu packed steaks kept in a refigerated space will last two weeks.
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Old 30-04-2009, 07:06   #8
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Meat and Barbies

Mine has to be dinner time!

Cooking fresh meat on the BBQ. I love to cover everything in as much west-indian hot sauce for at least 2 hours before I cook it!

Then chuck on a few of the good old corn on the cob with a load of butter to really sweeten things up and then really give it a taste of the carribean with a
good dollop of banana ketchup!

Lovely jubbly.
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Old 30-04-2009, 13:44   #9
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One can cubed potato drained, one can mustard greens, one can Haggis. Layer in pot and heat. Yummy

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