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28-12-2016, 05:30
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#61
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Registered User
Join Date: Dec 2010
Location: W Carib
Boat: Wildcat 35, Hobie 33
Posts: 13,486
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Re: The Trauma When a Foodie Goes Liveaboard
Quote:
Originally Posted by brownoarsman
Do tell! I have only ever baked potatoes. Do they make manifolds with a flat spot for Dutch ovens?
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Baked potatoes, fish, veggies....wrap in foil and toss on manifold.
Could add a flat bit of cast iron to the manifold for slow cooking while under power.
Internal combustion is obcenely inefficient...might as well use all that waste heat.
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29-12-2016, 10:04
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#62
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Registered User
Join Date: May 2014
Posts: 121
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Re: The Trauma When a Foodie Goes Liveaboard
Nesting pots that can be put into an oven, a small stove top pressure cooker is pretty much what you need along with a good kitchen Knife. The only thing I could see adding is a portable swing stove of some form to cook stuff if its ruff while underway.
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29-12-2016, 10:15
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#63
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Registered User
Join Date: Oct 2011
Posts: 3,604
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Re: The Trauma When a Foodie Goes Liveaboard
Mentioned earlier, Chinese cleavers are great. Cuts Dyneema like a champ too!
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29-12-2016, 10:18
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#64
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Registered User
Join Date: Jul 2016
Posts: 797
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Re: The Trauma When a Foodie Goes Liveaboard
Quote:
Originally Posted by Delancey
Mentioned earlier, Chinese cleavers are grea.! Cuts Dyneema like a champ too!
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Off topic aside... I had a cleaver made from properganda leaflet holding shells fired from China onto Kinmen (Taiwan's fortress island right off Xiamen). My friend gifted it to me and claims the metal quality was superior because they were designed to stay in large piece and not cause sharpenel.
I wish I knew what happened to it... I think it may have ended up with one of the kids.
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29-12-2016, 10:22
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#65
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Registered User
Join Date: Oct 2011
Posts: 3,604
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Re: The Trauma When a Foodie Goes Liveaboard
Personally I avoid Chinese tools wherever possible. These cleavers though, wicked sharp!
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29-12-2016, 11:53
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#66
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Moderator
Join Date: Nov 2011
Location: aboard, in Tasmania, Australia
Boat: Sayer 46' Solent rig sloop
Posts: 28,594
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Re: The Trauma When a Foodie Goes Liveaboard
A wee bit off topic, but you saw Delancey's pic of the cleaver, and may have noticed the rust on it...Just like Jim's Chinese cleaver, and mine, if i would let it. Mine is usually shiny, because I use really fine wet-or-dry, to de-scale it. It is purely an aesthetic consideration, for me, there is no transfer of the rust onto the food.
Ann
__________________
Who scorns the calm has forgotten the storm.
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30-12-2016, 11:26
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#67
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Registered User
Join Date: Mar 2016
Location: Toronto
Boat: CAL 28
Posts: 3
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Re: The Trauma When a Foodie Goes Liveaboard
I'm a really big Breville fan and would suggest picking up their All In One. It's a high quality food processing unit that is very compact, easy to store on a boat and allows you to get very creative while cooking in limited space . It does blending, whisking, mashing, chopping and slicing in one small unit.
https://www.breville.ca/all-in-one.html
I'd also grab their Fast/Slow Cooker which is actually a pressure/slow cooker. I don't live aboard but in the summer on my sailboat for week's on end and I use it to sauté and cook meals quickly with limited power. I'm able to make rice dishes, beans, stews, curries in little as 20 min and fall of the bone meat in 40 min. The pressure also infuses the flavors beautifully if you use it right.
Good luck with living the dream. I still have another 25 years.
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30-12-2016, 16:57
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#68
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Registered User
Join Date: Dec 2016
Location: North of Atlanta, GA
Posts: 68
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Re: The Trauma When a Foodie Goes Liveaboard
Quote:
Originally Posted by Island Time O25
The biggest issue with the "best knives" on a boat is of course rust. The best sharpened knives are of course regular steel ones not the ss ones (no matter what the marketing hype tells you). So on a boat it will always be an extra effort to keep the good ones from rusting. Regular use and sharpening seem to accomplish a lot as far as keeping them rust free. And the fancy ss knives can be used when entertaining the guests. One big plus of good ole' non ss knives is that they can be purchased at yard sales for a buck or two and thus can be stocked up in decent quantities. But they do require vigilance and regular use to keep sharp.
IMO a good reliable knife to cooking is what a good reliable weapon is to soldiering. Everything else is ancillary.
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Wiping with oil after use should prevent rust.
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30-12-2016, 18:35
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#69
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Registered User
Join Date: Sep 2014
Posts: 3,058
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Re: The Trauma When a Foodie Goes Liveaboard
Quote:
Originally Posted by Eggbah
Wiping with oil after use should prevent rust.
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+1
I also keep them in an oiled cotton rag.
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31-12-2016, 02:36
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#70
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Registered User
Join Date: Apr 2015
Location: Finland
Boat: Nauticat 32
Posts: 974
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Re: The Trauma When a Foodie Goes Liveaboard
There's no need to make any worse food in the boat than at home.
Except that
- sometimes we may run out of fresh ingredients
- no freezer (can be fixed)
- some problems with mastering heat distribution in the gas oven
That's about all, otherwise keeping standards up.
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31-12-2016, 05:06
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#71
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Registered User
Join Date: Sep 2007
Location: Cayuga Lake NY - or on the boat somewhere south of there
Boat: Caliber 40
Posts: 1,355
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Re: The Trauma When a Foodie Goes Liveaboard
I always thought one of the best parts of cruising was to try different things, among them food. I dont WANT to eat the same as I do at home. I want to try something new. The people wherever you cruise also eat. They might give you some good ideas. Try it!
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31-12-2016, 05:25
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#73
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Registered User
Join Date: Sep 2007
Location: Cayuga Lake NY - or on the boat somewhere south of there
Boat: Caliber 40
Posts: 1,355
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Re: The Trauma When a Foodie Goes Liveaboard
One big advantage of buying plastic food at a fast food joint is that they dont go bad very quickly. They already are bad! I think most of the stuff at Taco Bell is actually a petroleum product of some kind.
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31-12-2016, 07:16
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#74
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Registered User
Join Date: Dec 2010
Location: W Carib
Boat: Wildcat 35, Hobie 33
Posts: 13,486
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Re: The Trauma When a Foodie Goes Liveaboard
Quote:
Originally Posted by boatman61
Book into a marina close to KFC, Taco Bell and Macdonalds.. and a few few diners in walking distance..
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Funny story...went ashore in to small town in Grenada on a Sunday, searching for a place for lunch. Nothing was open except the very out of place KFC. We walked around town several times trying to find another option, but finally had to eat at KFC.
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01-01-2017, 12:27
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#75
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Registered User
Join Date: Jan 2017
Posts: 5
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Re: The Trauma When a Foodie Goes Liveaboard
You really need very little more than a couple of good pans, good knives, a board, and some heat to produce really great food. Start with great ingredients, and try not to screw them up, basically. Though it seems impractical to haul around things like giant stand mixers, food processors, and sous vide appliances on boats....
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