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  1. #21

    Re: Cruising and cooking

    Quote Originally Posted by Hat52MY View Post
    Damn auto correct... Sous Vide Cooker

    https://www.amazon.com/Wancle-Immers.../dp/B07BKSH4KY
    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.
    Currently boatless, but looking. Avatar is my first boat. Holland, 1966-ish.

  2. #22

    Re: Cruising and cooking

    Quote Originally Posted by rsmith View Post
    Itís a Sous VideRTFM
    WNSAC if youíre able.
    Semper Siesta
    Robert Clarkson
    ASLAN, 1983 55C #343
    Charleston, SC

  3. #23

    Re: Cruising and cooking

    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!
    Dave & Trina
    Benedetto
    1989 60MY HATDK310
    Racine/Ft. Lauderdale

  4. #24

    Re: Cruising and cooking

    Quote Originally Posted by Sadey View Post
    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 wonít use ketchup. Otherwise, be prepared to be wronged again. Slaw, chili, or sauerkraut works too. Iíve done gone and made myself hungry.

    Got ketchup?
    Randy Register - Kingston, TN
    100T Master, Near Coastal Delivery Captain
    aka Freebird aka Sparky1
    1965 41DC #93

  5. #25

    Re: Cruising and cooking

    Do you have any grey poupon?
    Scott
    41C117 "Hattatude"
    Port Canaveral Florida.


    When I want your opinion I'll give it to you?

  6. #26

    Re: Cruising and cooking

    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.
    Last edited by Dan Mapes; 05-23-2020 at 06:20 PM.
    Regards
    Dan

  7. #27

    Re: Cruising and cooking

    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.
    Currently boatless, but looking. Avatar is my first boat. Holland, 1966-ish.

  8. #28

    Re: Cruising and cooking

    Quote Originally Posted by Dan Mapes View Post
    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.
    You reading this, Dave?

    Iím not a pepper guy, but those sound pretty awesome. At least Dave is good with ketchup on his tasty taters and onions specialty that heís 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?
    Randy Register - Kingston, TN
    100T Master, Near Coastal Delivery Captain
    aka Freebird aka Sparky1
    1965 41DC #93

  9. #29

    Re: Cruising and cooking

    You dont know what bagels are bubba.
    Scott
    41C117 "Hattatude"
    Port Canaveral Florida.


    When I want your opinion I'll give it to you?

  10. #30

    Re: Cruising and cooking

    Stale, chewy donuts from a Jewish bakery... duh.

    Cream cheese and strawberry jelly makes them good.
    Randy Register - Kingston, TN
    100T Master, Near Coastal Delivery Captain
    aka Freebird aka Sparky1
    1965 41DC #93

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