lumphammer
regular
Reged: 21/08/2003
Posts: 159
Loc: Chichester
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In the process of compiling my menu for the trip, I would welcome any suggestions for both basic and luxury items?
Richard
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Glayva
regular
Reged: 16/12/2003
Posts: 219
Loc: Buckinghamshire
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You need one Fray Bentos pie for every day you expect to be at sea. that handles both basic and luxury items. 
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If it moves and it shouldn't use gaffer tape. If it doesn't move and it should use WD40.
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Glayva
regular
Reged: 16/12/2003
Posts: 219
Loc: Buckinghamshire
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The question also requires a serious reply.
Fresh vegetables that will keep for a long time even if occasionally rinsed in salt water include onions and potatoes. I find savoy cabbages will last up to 5 weeks whereas white cabbage I bought in the US would only last 2 weeks. In terms of fruit Granny Smith apples will outlast any voyage I have ever undertaken and also don't mind a rinse or two in salt water. Oranges last about two weeks in my experience.
For meat other than Fray Bentos pies I take tinned steak [65% beef] available from TEsco or Asda. I supplement this with the fresh vegetables or tins of carrots and peas. Tinned chicken [34% meat] and tinned tuna are also good basics for a stew. I find one tin of tinned beef/chicken/tuna and various fresh ingredients and tinned vegetables will last for two main meals. I've found that if I want to eat any meat other than tinned fish the only place to buy it is in the UK. So I now buy sufficient for the return trip as well as the trip out. I know that adds extra weight and takes up extra storage but it works for me. Fresh and tinned vegetables seem to be available universally.
I do take one Fray Bentos pie for every week I anticipate being away.
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If it moves and it shouldn't use gaffer tape. If it doesn't move and it should use WD40.
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sterenn
regular
Reged: 15/03/2007
Posts: 194
Loc: Paris France
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Bonjour
Lets add a french touch!
I have found individual portion under plastic (french stuff, but I may provide some ) that would last for ever. I used to have one at each evening meal. They are a bit short and need an extra... rice for example.
I always take a great amount of rice on a voyage. One of the reason is that I lived in India.
Artichaud harts in can and sea food in can are good in the US. They are great in salads. US olives and chicken cans have almost no tast.
Fresh fruits and vegetables, in US ,are most of the time almost deepfreezed and last very short.We didn't try organic farms.
Prepared beans were a reference (to avoid) on the return.
The only eatable can meet, under my standards, is the corn beef (but I have an airforce background).
Grapefruit are lasting for one month.
Any "prepared" stuff from the US is overflavored with smoke....
Bread may be sweat, or honey tasted...
Chocolate is flavored with...
We've found some cheese from portugal St something, that evolves towards Munster quite nicely at sea.
Eric
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Pourquoi faire simple quand on peut faire complique ?
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Noddy
regular
Reged: 22/06/2005
Posts: 336
Loc: Thames Estuary
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BEANS!
Lots of benefits; wind, foghorn, keep ships away etc etc.
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Rules are for the guidance of wise men, and the obedience of fools.
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FullCircle
regular
Reged: 19/11/2003
Posts: 8425
Loc: 30000ft
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Off on a tangent a bit, but when I was on exercise with the Army, I carried little amounts of spices/sauces that modified basic army rations so they could be flavoured up.
So, I used to carry in small bottles/jars:
Oxo,
Brown Sauce, Tomato Sauce
Curry Powder
Chilli Powder
Garlic granules,
Powdered Mustard
Lea & Perrins
Tomato Puree
These days, I would also carry
Jamaican jerk or Cajun Checken mix
Oregano other spices.
Olive oil
Block of coconut (dont forget the grater)
Tins of different beans, like pinto, blackeye, kidney.
Bottle of anchovies
Lots of small one portion tins of olives.
Tins of Princes Liver and Bacon.
Mushy peas, carrots and potatoes
Fray Bentos puds and pies
Tinned tomatoes.
Basmati Rice, Short Pasta and Couscous.
Corned Beef
Tins of Breakfast bacon
Alpen.
Tinned fish
Powdered egg (for scrambled)
Powdered milk, best quality St Ivel 5 pints or Marvel.
Bread mixes (check them out before setting off)
Heinz Treacle Pud or Sticky Toffee
Tins Custard
Tinned fruit, good brands only
Dried fruit
Powdered soups with croutons. Extra croutons.
Chocolate
Hard cheese for grating like Parmigiano, lasts for months.
Carrs table water biscuits and Primula Cheese spread.
Whisky. Malt.
Some emergency high energy foods, see mountaineering shops.
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Come on over to the East Coast Forum . You meet a nicer forumite there.
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SAE140
regular
Reged: 18/01/2005
Posts: 136
Loc: Boston, UK
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For anyone restricted to cooking in just one pot:
Pasta or rice (Tesco's easy-cook cooks quickest).
Tinned tuna, pilchards and mackerel (in case fishing is bad).
Various tinned meats if you're a carnivore.
Misc tinned veggies, fresh cabbage (savoy lasts longest) etc.
Now the clever bit - Tesco's sell a range of (8?) Indian sauces: Balti, Tikka, Madras etc., so mixing n' matching with these from the above will give you a range of several dozen 'different' meals.
Simply chuck the rice or pasta into a pot - using a pressure cooker will save fuel - together with any diced or shredded fresh veg. Using salt-water is ok. When cooked, drain and add sauce and meat/fish of choice, and stir 'em together. Couldn't be easier. Make enough for a couple of days if weather bodes ill, and keep the excess in the used Tesco sauce jars. (which are glass - so be careful)
Also - porridge oats, with a couple of spoonfuls of Slimfast added for taste, cooked with semi-skimmed carton milk - that really sticks to your ribs.
And don't forget the Cocoa/ Drinking Chocolate - a must for long nights.
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Vaquero
regular
Reged: 07/05/2007
Posts: 24
Loc: River Orwell
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Tinned ratatouille - goes well with haricot beans for a veggie meal; with curry and rice; with pasta and parmesan; with chinese five spice and noodles; with corned beef, kidney beans and chilli; or to accompany Fray Bentos steak & kidney pie.......hopefully I won't be sick of it by the time I round Ushant!
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lumphammer
regular
Reged: 21/08/2003
Posts: 159
Loc: Chichester
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As a secondary question Ive seen vacuum packed meat that supposedly doesn't need refridgerating and is supposed to last quite some time.
Has anyone tried this and does it work?
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sterenn
regular
Reged: 15/03/2007
Posts: 194
Loc: Paris France
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Bonsoir
I've never tried it on board. It works very well but the temperature must remain moderate. The pouches should be strored against the hull.
It also works very welle for fish.
It should last several weeks.
Eric
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Pourquoi faire simple quand on peut faire complique ?
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