While I'm not out there yet living aboard
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.
1 firm, small cabbage red or white
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