For those that do cruise for extended time,how much cooking do you do ,or when you tie up or anchor out do you generally go ashore for meals? Thanks , Edward
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For those that do cruise for extended time,how much cooking do you do ,or when you tie up or anchor out do you generally go ashore for meals? Thanks , Edward
We spend a lot of time in the Bahamas and rarely eat ashore. We do better food than most restaurants
We cook all the time on the move. Either on the grill or on the stove or in the instapot or rice cooker.
While it's great to have some pre-made easy meals available for when you need food in a pinch, cooking underway is not a big deal.
If it's rough, it's a good idea for the capt to turn downsea while the cook is cooking to make things easier.
Generally do my own thing. Better quality control and excellent service. :p
We lived aboard in the Abacos 7 Winters and cooked aboard all of the time. Baked bread, made pizzas, roasted turkeys (albeit smaller than most), deep fried. The whole deal. Would not have done it any other way.
But get a pizza stone, cast iron skillets and a cast iron grill pan like Emirill's. A butane hot plate on the aft deck with the cast iron pans and butane is fab and clean up easy.
A little of both. Love to cook but also love to enjoy the local fare. Sometimes lunch is as simple as this, dogs with NO KETSUP on the Mobile river.
We cook a lot on the boat. Sometimes as simple as microwave lunches all the way up to filet mignon seared in pan and ahi tuna. All is dependent on how much time we want to spend cooking. On the hook we do a lot more just because we have the time with no distractions. Other times we keep it simple to heat, eat, and go. It is a lot of fun.
Very similar to madhatter.
My wife cooks because she enjoys it. Jacket potatoes, rice dishes etc done in the microwave, inverter, before we arrive. Propane stove at anchor because my wife prefers cooking on gas and the peacfulness of no generator or if we are making water or charging batteries using the genny an induction hotplate.
We cruise in the US and Bahamas a couple of weeks to a couple of months at a time. Eat in or out as we desire.
Before I owned my Hatteras, I sat on the dock everyday and dreamed about cooking on my boat. I'd watch other boats cruise by, girls in bikinis waving to me, the capt with a big grin. I'd wonder, "I wonder what they have planned for their menu tonight."
I'd page through Boating magazine and analyze the galley on each boat. I came to this website and looked at all the old brochures. Sure, the Hatt was nice and built well, but man, cooking on one is my priority. Detroits vs Cummins? Who cares, as long as my crock-pot works...unless it was a sandwich day.
Yes, I'm glad I found this Hatteras Owners Forum. It is full of so much technical and historic knowledge. It allowed me to dream my dream...cooking aboard a Hatt.
.....said nobody ever
We fill up the deep freeze with all sorts of meets (smoked, marinated, etc) in vacuum sealed bags. Stick the frozen vacuum seal bag in the yeti with the drinks of the day. Keeps the drinks cold and thaws dinner. Throw on the grill, microwave, or Suvie and dinner is served. We like to cook, but we do as much prep work ahead of time as possible.
Damn auto correct... Sous Vide Cooker
https://www.amazon.com/Wancle-Immers.../dp/B07BKSH4KY
Until you pay an arm and a leg for a "pizza" in the Abacos. Having done that we elected to have a custom pizza stone that fits into the galley maid oven cut. People gathered around the dock when we were cooking.
Attachment 40453
Works great... bucket of salt water, attach to the side of bucket, throw in the vacuumed sealed bags of food, set it and forget it, AND it will run off the inverter....
That's just grand. A short visit to this forum and I am out $80.
Good news is I already have the vacuum sealer.
I am the cook at home. My steak is easy..... Hot grill, brown both sides, done. (Or more correctly: Rare).
Wife is my lifelong challenge. "No pink".... so I've been on the holy grail of cooking her steaks JUST not pink. I've tried varying techniques, but this sounds like it may just do the trick, consistently.
Funny thing is my spelling is terabel ands spell check didn't catch it. It is never okay to put ketsup on a hot dog!! Not now not ever!
My tube steak, my rules, your ketchup.
I actually like making a tube steak sammich with mayonnaise, lettuce, and tomato. Maybe even a slice of cheese on top. Pick up those items, and I won’t use ketchup. Otherwise, be prepared to be wronged again. Slaw, chili, or sauerkraut works too. I’ve done gone and made myself hungry.
Got ketchup?
Do you have any grey poupon?
Bird you've got to kick things up a bit.
Think cheeze stuffed brauts, cheddar and swiss on top, relish made with dill pickles, sweet pickles and pickled jalapenos, dijon and mayo dressing on rye. Grilled to melt cheeze.
Try to eat only one.
Then there is the "Death Dawg"
Cheese, mustard, ketchup (for your salvation), hot peppers, sweet peppers, sauerkraut, onions, chili, relish, baked beans, and etc... I know I am missing something. He advertised 13 toppings on the dawg. Outside building 416 at IBM poughkeepsie. I used to eat three at lunch time.
I am thinking with the right environment and stocking of shelves this is entirely possible on a boat.
It might even help push you upstream.
Dawgs are perfect for "Let's see what we have in the fridge" meals.
I may or may not have had garlic spinach dawgs.....
Hey.... nearest land was 200 miles.
You reading this, Dave?
I’m not a pepper guy, but those sound pretty awesome. At least Dave is good with ketchup on his tasty taters and onions specialty that he’s whipped up for breakfast. I was afraid I might freak him out if I put a blob of sour cream on them. Wanna talk about bagels now?
You dont know what bagels are bubba.
Stale, chewy donuts from a Jewish bakery... duh.
Cream cheese and strawberry jelly makes them good.
First Mahi (or two if they're chickens) gets cut up immediately and chopped for ceviche!! All the other ceviche goodies are usually prepped and in bags in the freezer, just add the fish and the limes. Mix it up and toss it in the fridge for a bit. Makes great dip with corn chip scoops or tortilla scoop chips!
Real bagels are kettled, then baked, IIRC. They don't taste like anything else. Finding a genuine bagel on the ICW would not be easy, but there's a place in Annapolis that makes real bagels. Which, if you ever show up here, Bird, I'll be happy to take you to visit.
Tonight its chili reheated on my Chinese butane stove. Attachment 40494
If you're lucky. What took you so long on that one? You're slowing down in your old age, Bird. Dinner is still on me. I have added the bagel, not subtracted the steak.
Dude, I don't know how to thank you to turn me on to this. Frankly I'm surprised it has eluded me all those years.....
Her words: "Best steak ever"..... 1-1/2", had it at 160º +/- 0.2 for one hour. It was perfect, and perfectly homogenous. The fact that the timing is no longer an issue makes is even better.....
30 years I've been trying to consistently cook the perfect "medium well on the well side" steak.
It's the little things that make me happy.
No such thing as a perfect medium well steak.
Anything beyond medium rare is sacrilegious.
I taught my wife to enjoy steaks properly. Too many times a steak is rare but not properly cooked. It's in the process and also the quality of the beef. She started with medium well and I showed her how it's not how much red you take out. It's how you gently cook the whole thing to proper temperature then rest accordingly.
Cheap beef is always tough and flavorless compared to good beef.
Well marbled, aged and properly cooked beef can be warm pink and melt in your mouth.
Oscarvan - glad to hear you are enjoying. I was a serious skeptic on the Sous Vide Cooker my first go around...but now enjoy the KISS theory of life and was amazed at how tasty and tender everything comes out. The simplicity of it all...it GENIUS!!!!