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MarkJ · 15-11-2009, 05:36

Quote:

Originally Posted by fishwife

Just to resurrect this thread for a moment

Mark, it wasn't by any chance actually a 'British' sauce transplanted to Australia was it?

I had to review the thread to check what lies I wrote so many months ago....

No the brittish sauce you are thinking of is Worstershire sauce. I am thinking of toamato sauce that those damn yankies call Ketchup.

"Gimme Ketchup on my hot dawg..." Oh good grief! Its a cultural hell hole from New York to that big movie set in the west.
In the USA I refused to eat a Big Mac till they scraped the damn Ketchup off the burger! I bring my own tomato sauce!

As for the British... their depth of culinary delight is deep fried Mars Bars. Now you know why all the English on here are a bit warped. Well, warped is almost a compliment to them. They butcher burgers with a mustard that can kill an ox, have a runny black sauce and a brown one designed to blend in with side walk pavements....

All I can tell you is that if given an invitation by and Australian to dinner grab it! You will be enriched to the gizzards and thankful for eva

Mark

bill good · 15-11-2009, 05:51

Mark
Poor little hampster!!

bobfnbw · 15-11-2009, 07:40

Quote:

Originally Posted by MarkJ

I had to review the thread to check what lies I wrote so many months ago....

Mark

LOL Mark.

**zeehag** · 15-11-2009, 13:12

roflmfao--how do ye keep the mesquite in the charcoal grill on low settings??

SurferShane · 15-11-2009, 21:11

All that talk about hotdogs, mustard and caramelized onion is making me hungry!

I am a Chef and hopefully buying a small cruiser in the next few weeks and other than a GPS my first investment will be a portable stainless steel gas BBQ with a lid. I have had heaps of experience using the bead fired Webbers and found the lids make them excellent for use as ovens. These BBQs with lids are the ultimate outdoor entertaining tool and super versitile. To date most of my experience has been cooking whole fish and lobster, but I can’t see why you could not use the same to bake bread, pastries and pizza.

The only thing with the boat is that I am going for the convenience of gas. Many of the better models have temperature gauges in the hood and some even have windows so you can marvel at the dough rising. With the cheaper ones it would just be a process of trial and error as far as getting the temperatures right and regulating the heat.

MarkJ · 16-11-2009, 05:17

Quote:

Originally Posted by SurferShane

gas BBQ with a lid.

GASSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS????????????? ??????????????????????????????????????????????

And you call yourself a Chef!?

Shane, you need to chuck those charchol bitties in and then throw some bark chips. You meals will smell just like the camel dung you use or the sandlewood, et al,

Mark

anjinsan · 16-11-2009, 08:16

Probably Branson Pickle, or Pickle lilly, or Daddys or....but its not A-1..now thats American..but never on a hot dog.!!!!!

**Boracay** · 16-11-2009, 14:59

The one in the middle is the Aussie sauce.

Homesick yet, Mark?

fishwife · 16-11-2009, 17:50

MarkJ said

Quote:

As for the British... their depth of culinary delight is deep fried Mars Bars. Now you know why all the English on here are a bit warped. Well, warped is almost a compliment to them. They butcher burgers with a mustard that can kill an ox, have a runny black sauce and a brown one designed to blend in with side walk pavements....

That's sooo 20th Century and from the culinary wilderness of the North. I'm really going to have to show you some good English cooking. I think we are going to spend 4 to 6 months on the Red Sea next year so I'll be looking out for you

Paige

MarkJ · 16-11-2009, 19:09

Quote:

Originally Posted by fishwife

I think we are going to spend 4 to 6 months on the Red Sea next year so I'll be looking out for you

Paige

What months are you thinking?

We intend to be up fiarly early in the season... like March, ealry April.

fishwife · 17-11-2009, 05:21

Quote:

Originally Posted by MarkJ

What months are you thinking?

We intend to be up fiarly early in the season... like March, ealry April.

If my friend continues to recover as well as she's doing now, we are thinking of coasting down the Med during April, choosing weather carefully, getting to the canal around early May. We should be at the top of the Red Sea by the beginning of the third week in May at the latest. A caveat, It's written in the sand at low tide. We don't plan on doing much other than anchor out or even being marina queens for most of the time, using the inflatable to go off snorkelling etc. Probably we'll end up at Sharm el Sheik.

Once you clear the bottom of the Red Sea, you could start to take it easy, there are loads of good anchorages off the Egyptian coast. I've sailed there a lot. Don't even think about anchoring at any of the islands controlled by Saudi Arabia, or making landfall at any Saudi port.

They don't like cruisers.

MarkJ · 17-11-2009, 08:17

Quote:

Originally Posted by fishwife

the Med during April, .

How about Marmaris early April? or early May?

We want to do Galipoli, Turkey in the last week of Aprile but before and after that we will be free!!!!

Mark

**James S** · 17-11-2009, 08:44

Quote:

Originally Posted by fishwife

If my friend continues to recover as well as she's doing now, we are thinking of coasting down the Med during April, choosing weather carefully, getting to the canal around early May. We should be at the top of the Red Sea by the beginning of the third week in May at the latest. A caveat, It's written in the sand at low tide. We don't plan on doing much other than anchor out or even being marina queens for most of the time, using the inflatable to go off snorkelling etc. Probably we'll end up at Sharm el Sheik.

Once you clear the bottom of the Red Sea, you could start to take it easy, there are loads of good anchorages off the Egyptian coast. I've sailed there a lot. Don't even think about anchoring at any of the islands controlled by Saudi Arabia, or making landfall at any Saudi port.

They don't like cruisers.

In 2001 I bought an old Riva 34ft power boat in Monaco and had some friends drive it to Yemen.
It had 2 350 GMCs and was a huge gas pig.
They stopped 7 times in Saudi and with the exception of Jeddah paid nothing for the fuel..food and during one stop some pharmaceuticals.
Its true that the crew was not allowed ashore at any port.
The Saudis told the captain to tell everybody that they weren’t all that bad.

Acaba may be worth a stop…the Jordanians are doing a lot of work there.

**capngeo** · 11-08-2011, 08:24

I just had to kick this one back to the light.

On my Force 10. I bake Bread, Pizza, Cakes, Muffins, and yes, Brownies.

I like good bread; not the stuff from “bread farms” on the grocer’s shelves. If I see a bakery in my travels, I will certainly dink on over, but for the most part all the baking is done on the boat in the BBQ. Flour and grains keep well as does dry yeast. My biggest problem is finding a spot big enough to roll out dough. The sliding hatch on top of the companionway works perfectly!