What Do You Have In Your Galley ?

[savoir]

Corned silverside is hard to find in USA and so not eaten much. Supermarkets sell it pre cooked and sliced but not raw. Corned brisket is easier to find.

[Ozbullwinkle]

Downunder, with all of this talking about corned beef I have just developed a taste for it myself & am in the process of putting a piece in my pressure cooker. Mmm in 45 minutes time hot corned beef for lunch.

[downunder]

Originally Posted by savoir

Corned silverside is hard to find in USA and so not eaten much. Supermarkets sell it pre cooked and sliced but not raw. Corned brisket is easier to find.

Brisket is similar or same I think.

[savoir]

Well it's similar to the extent that both cuts come from cows. You would know brisket as a corned roll or rolled roast. Silverside generally comes from the small end of the rump. That same cut is sold in USA unbrined and called a rump roast.

[DeepFrz]

From wikipedia:

Silverside is boned out from the top along with the topside and thick flank. It is a 2nd class roasting joint, or may be sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In most parts of the U.S., this cut is known as outside or bottom round; traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top.

In Australia, Ireland and New Zealand, silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to corned beef rather than any other form of the cut.

[svBeBe]

Originally Posted by Coachbolt61

I had a corelle plate drop into the steel bilge about 5 feet and not break. I was expecting bits everywhere but they work for me. Maybe your vinyl floor is harder than my steel bilge?
Smiles
Coachbolt

Most times Corelle items don't break when dropped, regardless of surface dropped upon. It is the rare time that the item explodes upon impact that is such a clean-up mess.

Judy

[DeepFrz]

About the corelle exploding, I was wondering if it could be a problem with dishes that had been microwaved, maybe a number of times?

[svBeBe]

Originally Posted by Kettlewell

Haven't read the whole thread, but the best thing I ever bought was the stern-rail propane cooker. Makes ordinary meats taste great if you marinate them overnight. We sometimes put in the marinade before we freeze the meat and then when it thaws out it is ready to go. It's also a great way to do fresh caught fish. Plus it keeps a ton of heat, smoke, and smells out of the boat when it's really hot, and it gives you a backup if for some reason the stove is out of order. In the summer in New England I would guess that about 90% of our evening meals involve something cooked on the grill.

Same with us. I am wondering how we will manage in Turkish waters where using outside grills is banned even when at anchor in many areas. I can understand not being allowed to use an outside grill in a marina but banning grill use in anchorages puzzles me.

Judy

[s/v Jedi]

Originally Posted by svBeBe

Same with us. I am wondering how we will manage in Turkish waters where using outside grills is banned even when at anchor in many areas. I can understand not being allowed to use an outside grill in a marina but banning grill use in anchorages puzzles me.

Judy

Just offer the officer that comes over a kebab and I'm sure it'll be okay

p.s. while in Turkey, don't forget to try the Turkish pizza's and Iskender Kebab !! (with yoghurt)

ciao!
Nick.

[SabreKai]

Originally Posted by DeepFrz

About the corelle exploding, I was wondering if it could be a problem with dishes that had been microwaved, maybe a number of times?

Darned if I know. I've only every microed the bowls. The plates have never been in the microwave. I suspect its just the angle at which the plate or blow hits the floor. Possibly edgewise, leaning forward or back a bit. Especially with the bowls. The side force from such a landing would be pretty high.

Most of the time I eat off a trencher, an ancient medieval thing like a plate only made out of wood. I've been using the same one for some 30 years on and off.

[LibLady]

Because we have CNG, we also have quite a few electric appliances. ricer, mini electric skillet, crock pot, mini food processor, pressure cooker, coffee pot, toaster. the only one i haven't yet used is the pressure cooker.

[Sailor g]

When moving aboard, we brought most of the pans, including a pressure cooker that we use mostly as a regular pot and a cast iron pan-which can be a pain to store & clean but cooks so well. We have veggie steamer & cookie trays stacked on top pressure cooker. They are all nested into one locker in the galley.

We have accumulated most of the gadgets (albeit smaller) like rice cooker, bread maker & slow cooker that are stored under the settee in the saloon.

We used the Galleyware plates that came with the boat but gave them up for china dishes separated by non-skid to keep them from moving underway. We even have a couple wine & champagne glasses that are also circled by non-skid & nestled between plastic ones. We've been in some rough seas and they have never moved.

Then, the coffee pot & grinder, toaster, microwave & toaster oven.

It seems like a lot but it fits quite well & we would hate to do without one thing! We actually cruised with all this. It makes us able to live our normal life while still being able to sail in 10 minutes notice.

[sww914]

I love to eat and I love to cook. We have all the same Calphalon Professional cookware here as we did in the box. 1 large and 1 small frying pan, 4 saucepans, several high quality knives, a comal, a really old cast iron waffle iron, a 3 burner stove with an oven and a broiler, fridge and freezer plus a portable ice maker mixing bowls and muffin tins and spatulas, BBQ, you name it, we've got it EXCEPT for a microwave, don't need to drain the batteries that fast.
Recent meals include carnitas machaca, spaghetti with meat sauce, eggs benedict, carne asada tacos, panini. If you can think it we can cook it.
We don't drink much but we eat!

[sww914]

Also, I can highly recommend Corelle dishes. The mugs can break but you almost can't break the plates and bowls. They save a lot of water because they're so much easier to wash than plastic.

[feelsgood]

Hi Folks we live aboard our Colvic Watson 32 all year. We have all ceramic nonstick. 20cm and 24 cm frying pans, 26cm Wok, 4 lt pressure cooker stainless steel, 20cm tripple layer steamer, and of course the thing that gets most use in the winter is the halogen cooker definatly wouldnt be without it. We have a Nelson Spinflo 2 burner/oven & Grill, Brilliant. We also have a mini100 washing machine and a Creda spin dryer as we have found laundrymats very expensive. We also have a fridge/freezer and a Waeco 25lt Freezer that saves us loads as we can buy the bargains and freeze them it runs off the 32watt solar panel even in the winter in Brittany. One thing we changed is the hot water heater. It used to be a gaz one but I hate them so got a 6 lt electric one with a 750watt element which runs off our honda 1kw genny when at anchor. We got it from Surecal (ask for Mat) we have tv video player and laptop. On the sleeping side I suffer with a bad back in damp conditions so we have superinsulated the hull so NO damp now and a dunlopillo matress (6ins) hope this is helpfull.