Quote:
Originally Posted by Cheechako  you need multiple choice! |
We have opted to keep our Watkins 25 rather than moving up to a larger boat, which requires some thought.
We use a 2 burner Origo non pressurized alcohol stove with a collapsible Coleman camp oven. We cook anything from Chicken Piccatta with pasta to German Sour Broten with sweet and sour red cabbage and potato pancakes. We have a thin cast iron griddle (well seasoned and it doesn't rust) that covers both burners for pancakes and English muffins.
We bake everything from cookies to Italian bread in the collapsible oven. No we don't do 14 lb turkey but squabs and quale are on the menu.
Our party size Magma propane grill sees all the usual BBQ stuff plus home made pizza (4 minutes for a 9") and bread using a 9" x 9" terra cotta tile from Lowe's as an oven stone and a wide pancake turner as a peel.
Our 2 qt pressure cooker saves fuel and cooking time.
Had a microwave but space consideration eliminated it eventually.
We also have a collapsible solar oven that we set up on the foredeck at anchor or dock. Heats to 350 degrees. You can cook a stuffed chicken in it and brown the skin. Salmon Quiche does very well as well as Bahamian mac and cheese, stew, pork roast, veggies, baked potato etc.
We also have an Engel MT35 portable freezer that lives in the cockpit. We freeze some food, carry a lot of dehydrated food, some canned meats, butter and cheese, and we buy fresh when we can.
We cruise for several months at a time and plan meals ashore as part of our entertainment line item in the budget.