I'll be honest. I had to bounce back and forth between Jan Niclolaisen's article and Google to translate most of the food stuff she presented. Although most of what she presented sounded intriguing, living where we do, we don't have access to a whole foods store. So I still have to fall back on my old backpacking experiences and bring them on board Seafrog. The big advantage is a bigger "pack" and switching from a nylon tent to a fiberglass one. So, think outside the box on cooking in our Monty's. Check out the backpacker's cookbooks. They too have the same limitations that we have... no refrigeration and no coolers. I have a ancient copy of the "One Pot Gourmet" and "Trail Cooking" that I still get recipes from. Another recent book I'm ordering is Chef in Your Backpack. I'll let you all know if I find some neat stuff. One thing I discovered some time ago is that just about anything you can bake in an oven you can bake on a stove using a covered frypan. Here's the tip. After mixing your cake in a zip lock bag, instead of emptying it in the pan, cut a tiny piece off the corner and squeaze it out in a lowly heat greased pan and cover. Kinda looks like funnel cake. The more random pattern the better for heat circulation and baking affect. This is especially effective if you want to make pineapple upside down cake or cinnamon buns. Just put all the gooey stuff in the bottom of the pan and ooze out the batter. Try it at home and experiment with the heat. If your fry pan gets too hot make a baffle for it. a few sandwich layers of tin foil; the lid cut from a large tin can; a piece of flashing. I have a backpacker's oven that works well but I'm hesitant to put in on a rolling boat. One of the most versitle things I've found for breakfast is Quaker 100. You can eat it right out the box like granola; make a hot breafast with hot water and powdered milk (about the only way I can take powdered milk); or cold with Parmalot, a retort package of milk that comes in skim, 2%, and whole. So depending of the weather or sea conditions, you can have a good breakfast. Joe Seafrog M17 ----- Original Message ----- From: "Howard Audsley" <haudsley@tranquility.net> To: "For and about Montgomery Sailboats" <montgomery_boats@mailman.xmission.com> Sent: Monday, August 10, 2009 10:14 AM Subject: M_Boats: No Ice Food Options
The recent (No. 59) edition of Small Craft Advisor had a couple articles of interest to me.
One was Jerry's discussion of interior layouts ...........sleeping in the cockpit is doable in a lot of places, but anchored out in a mosquito infested backwater during a downpour so hard you can't see the front of the boat will give you an appreciation for a comfortable, dry berth down below!
The other was Jan Nicolaisen's article on food options for long term cruising without ice. He presented some interesting and creative options, but unachievable in a lot of places. Short of a health food store or making your own, I don't know where you are going to find whole grain, sour dough rye, buttermilk powder or any nut butters other than peanut. Nothing like that is stocked in our stores, and I doubt you will find stuff like that in the little food stores in small towns along the cruising grounds. I will resort to eating mustard on cabbage on St. Patrick's Day, but that's about it.
So what interesting food options do you folks use that does not require refrigeration? I already carry sardines and crackers, red wine, rum (straight from the bottle), etc. I have not yet succumbed to warm beer and the water I'm in is warm enough to swim in unless you go deep, so beer would not appear to be an option (at least for me). I've switched from butter to extra light olive oil. I can eat SPAM, but not the whole can at once.
So I still lug around a 48 quart Igloo cooler, and it's in the way all the time. If I could throw that overboard, it would be a relief.
Any ideas?
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