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  1. #51
    Join Date
    Nov 2011
    Location
    Nelson New Zealand
    Posts
    501

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    When my sonsmall.jpg comes sailing with me!
    Aiming to live forever or die in the attempt!

  2. #52
    Join Date
    Apr 2005
    Location
    Shropshire
    Posts
    7,857

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    I'm well acquainted with tinned cassoulet which was our staple on a french canal trip. There's a good selection of tinned meat and vegetables in British supermarkets which make a good one pot meal. I've tried an all day breakfast in a tin but wouldn't recommend it to you.

  3. #53
    Join Date
    Dec 2010
    Posts
    8,004

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    Quote Originally Posted by John the kiwi View Post
    Great pic, John! I was going to say you're lucky to have such a son, but luck has no part in it. I wish my SWMBO had had your kids' basic home-lessons.

    Quote Originally Posted by ghostlymoron View Post
    ...I've tried an All-Day Breakfast in a tin but wouldn't recommend it to you.
    I tried that, decades ago. Just the one can...that was more than enough. Nice idea, but all the meaty bits were soft and amorphous. Not a success.

    Funny, I recall feeling quite keen about the advertisement for sausages and beans in a can, back in the 1970s...

    ...it was presented (in Captain Birdseye style) as the reward for a cold tired sailing crew, with the words "better than a ship's biscuit".

  4. #54
    Join Date
    Oct 2002
    Location
    Plymouth
    Posts
    7,574

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    I am not totally convinced by the quality of French tinned and packaged stuff, a lot of it matches that in the UK for bleakness. There is the odd very nice thing though.
    The French pasta sauce which comes with meat already in it is cheap and handy - amongst the battalions pasta sauces found in the UK I have never seen one ready to go like this.

    I also stock feta cheese with olives, pitted green olives in brine, the cured sausages already mentioned, Boursin cheese and couscous. Eggs keep most of a season in a cool place, as do most spuds.

    Tinned chicken seem to have disappeared from the shelves of most supermarkets which is a shame, it is very versatile.

  5. #55
    Join Date
    Sep 2016
    Posts
    106

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    Are there any fresh vegetables (as opposed to carbs like potatoes) that keep for a reasonable time?

    Also I realise that a lot of the 'stock ingredients' meals I eat at home rely on cheese (e.g. pasta with tomato based sauce), so are there cheeses that are reasonably similar to cheddar (versatile enough to melt into meals or put on sandwiches) but last a long time out of the fridge?

  6. #56
    Join Date
    May 2007
    Posts
    30,436

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    I've had a few fiascos with tinned french food.
    Pate is the worst. Never again.
    Mate of mine used to joke about the liferaft cannister on the transom actually being a cheese locker. I like strong cheese but not travelling with it in summer.
    We carry tins of stuff, often just as backup, the plan is usually to shop ashore fairly often.

  7. #57
    Join Date
    Jun 2016
    Location
    North West
    Posts
    444

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    I'm not called Edward, but, these things are available from various places:-
    http://www.gilbertsfoods.co.uk/index.php?id=4
    Much better than one might suppose for pre-cooked bagged meat with a long non-fridge shelf life.

  8. #58
    Join Date
    Dec 2010
    Posts
    8,004

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    On the theme of French stuff which doesn't need refrigeration, I'd almost forgotten about Apericube snack-cheeses.

    Utterly artificial, but the range of flavours is wide enough to please all, assuming the soft but not gooey texture doesn't repel.



    The guacamole flavour was astonishing, and very good. There's no polite way to describe it, so I won't try. I may have said too much already.

  9. #59
    Join Date
    Oct 2012
    Posts
    2,777

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    Quote Originally Posted by John the kiwi View Post
    That's kind of like saying you are illiterate, and i know that you aren't.

    A recipe is simply an instruction set which i have no doubt you could follow if motivated to do so. Basic cooking is lots less complex than many things you have to learn as a sailor/skipper/yachtsman, and provides lots of immediate gratification!

    If you can read you can cook, so actually you are saying you wont cook or don't want to cook.

    I cook, my wife cooks, and we decided that our sons would leave home knowing a bunch of life skills including cooking, swimming, love of reading(not necessarily taught in schools!), skiing, sailing, how to clean toilets and bathrooms, how the vacuum cleaner works and a few others.
    My wife told the boys that the true way to a woman's heart was to clean her toilet and bathroom.
    One son is a competent workaday cook, but the other is a passionate cook who loves to experiment and learn new stuff. A useful counterpoint to his day-job as an officer in Her Majesties New Zealand armed services.

    My own bęte noire for some reason was making salads.. Recognising this i have made an effort to learn how to construct a salad. Consequently shopping for sailing trips has included more fresh fruit and veg and (slightly)less brown food.

    So liberate your inner Nigella and have a crack! You may suprise yourself.
    I make no claim I can cook. I usually claim I cant. I can make food hot.
    My tactic.
    If I set my standards and expectations low enough. They are easy to meet. This way my crew or guests are rarely disappointed. Sometime they are even quite surprised.
    I actually quite like cooking.

  10. #60
    Join Date
    May 2007
    Posts
    30,436

    Default Re: Edwardian yachtsman's menu (pies do NOT count)

    Quote Originally Posted by TLouth7 View Post
    Are there any fresh vegetables (as opposed to carbs like potatoes) that keep for a reasonable time?

    Also I realise that a lot of the 'stock ingredients' meals I eat at home rely on cheese (e.g. pasta with tomato based sauce), so are there cheeses that are reasonably similar to cheddar (versatile enough to melt into meals or put on sandwiches) but last a long time out of the fridge?
    Swede, carrots, onions.
    Sweet peppers last a couple of days
    Try the wax coated cheese, morrison's do a range that's OK at the price IMHO.

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