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05-24-2016, 07:30 PM
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#21
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Guru
City: Cape May, NJ
Vessel Name: Irish Lady
Vessel Model: Monk 36
Join Date: Dec 2007
Posts: 4,947
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We keep enough food on board for at least a week, but usually visit the grocery store every 4-5 days. What is frozen in the freezer usually stays there until we are on the hook for a while. My wife is not a long term planner in any stretch of the imagination. There seems to be Publix and Walmart all over S FL within a mile of anywhere we have stayed. We keep a pile of single page grocery lists in a folder (old school) and mark one for the next grocery stop.
__________________
Archie
Irish Lady
1984 Monk 36 Hull #46
Currently in Cape May, NJ
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05-24-2016, 09:29 PM
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#22
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Guru
City: Fort Myers, FL... Summers in the Great Lakes
Vessel Name: Slow Hand
Vessel Model: Cherubini Independence 45
Join Date: Dec 2010
Posts: 12,818
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My mistress is in the freezer, Marie Callender.
In a perfect world, I would provision every 6th day (6 bagels to a bag). But often, provisioning is easy opportunity based. Example: Lock through at Great Bridge into the Dismal Swamp canal. Right after the bridge, there is a bulkhead to tie to and Food Lion is a short walk away.
Actually, what I take depends on what I'm doing and who is with me. When by myself and motoring from sun up to sun down, it's Marie, a salad, a bowl of pasta, and some nuked green beans. With a friend on the boat, we plan what we want in advance.
I'm a creature of habit that really doesn't enjoy cooking. So my meals are quick and repetitive. I do like good food, so eating out when traveling the ICW is more frequent.
When on the hook for a few days, meals become more involved (something on the grill). Typically my freezer will have meat, frozen vegetables, and a few Marie dinners for when I'm feeling lazy.
Ted
__________________
Blog: mvslowhand.com
I'm tired of fast moves, I've got a slow groove, on my mind.....
I want to spend some time, Not come and go in a heated rush.....
"Slow Hand" by The Pointer Sisters
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05-24-2016, 10:17 PM
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#23
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Guru
City: Bethlehem, PA
Vessel Name: Lady Kay V
Vessel Model: 1978 Hatteras 53MY
Join Date: Oct 2015
Posts: 1,098
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What's in my freezer?
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05-24-2016, 10:19 PM
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#24
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Guru
City: Madeira Beach, FL
Vessel Name: Seaweed
Vessel Model: Schucker mini-trawler
Join Date: Oct 2011
Posts: 1,228
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Quote:
Originally Posted by dwhatty
Now there's a tip that I haven't heard before. Thanks. Will have to try it sometime.
Does it work with paints as well? If I used green paint, might my wife serve it to me as asparagus in retaliation for using her freezer?
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Yes, it works with enamel and bottom paint too. I used the freezer method for all manner of paints when I painted the house interior too. Just make sure you cover the brush (I wrap it in a baggie) then add a couple more layers to prevent the paint smell from leaching. It takes about a half hour to defrost and by then the can is open and I'm ready to paint.
Have fun...
And asparagus is good. Skinny ones make great snacks when raw. Fatter ones cooked on a grill with butter are amazing. Steamed in the microwave with some Molly McButter they are even better.
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05-24-2016, 10:45 PM
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#25
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Technical Guru
City: Wilmington, NC
Vessel Name: Louisa
Vessel Model: Custom Built 38
Join Date: Jan 2014
Posts: 6,194
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Quote:
Originally Posted by BandB
How many times a week do you eat what you've caught when cruising?
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As often as possible. Mostly when down south. Even grunts can be caught dockside, just be patient with the bones, sooo tasty. Spiny lobster and eggs. Snapper is top on the chart, but harder to catch.
To answer your question directly, fresh fish maybe one out of three days.
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05-24-2016, 11:01 PM
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#26
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Guru
City: Sioux Falls, South Dakota
Vessel Name: Xanadu
Vessel Model: Mainship 37 Motor Yacht
Join Date: Oct 2013
Posts: 2,471
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Quote:
Originally Posted by janice142
...Plus one paintbrush (I'm varnishing and by freezing the brush I don't have to clean it between uses; simply defrost and it works again like magic)...
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Major thread drift, but I had no idea that worked. I've tried zip lock bags in the past, but the varnish still gets stiff or at least gummy. I'll have to try that next time.
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05-25-2016, 05:04 AM
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#27
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Senior Member
City: Lottsburg, Va
Vessel Name: Amazing Grace
Vessel Model: Ocean Alexander 52 Sedan
Join Date: Dec 2007
Posts: 318
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Menzies
Light hors d'oeuvres?
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05-25-2016, 07:12 AM
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#28
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Guru
City: Atlantic Highlands, NJ
Vessel Name: Moana Huaka'i
Vessel Model: Selene 53
Join Date: Dec 2014
Posts: 816
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You can also prepare 3 or 4 days worth of meals before heading out. Prepared meals take up less space than the ingredients stored separately.
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05-25-2016, 07:22 AM
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#29
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Guru
City: Sydney
Join Date: Jul 2015
Posts: 1,646
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Quote:
Originally Posted by No Mast
You can also prepare 3 or 4 days worth of meals before heading out. Prepared meals take up less space than the ingredients stored separately.
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And who want to stink there boat out with Indian curry
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05-25-2016, 07:43 AM
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#30
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Guru
City: Mahón, Menorca
Vessel Name: Halcyon
Vessel Model: 1973 Grand Banks 50
Join Date: Mar 2015
Posts: 517
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We only go on extended cruises in the summer. At the beginning of the season we will do a massive shop for drinks and packaged goods that will last us for the firsts month or more. We also get enough frozen meat for a a couple of weeks.
After that we shop opportunistically when we come across good shops. Bread, fruit and vegetables we try to buy two or three times a week.
Besides the meat (and the ice and Gin bottle! ) we keep bread in the freezer. We will pre-cut it so we can just pop it frozen into the toaster, as good as fresh.
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Gilberto
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05-25-2016, 07:59 AM
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#31
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Guru
City: Italy
Vessel Name: Didi Mau
Vessel Model: Currently looking for next boat
Join Date: Jul 2015
Posts: 1,081
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Our biggest problem is in keeping enough produce for salads and steaks to satisfy my carnivorous hankerings. Our sailboat freezer was massive compared to our current refrigerator freezer, and we were able to take enough meat to last months, with supplementation with fresh fish or the occasional restaurant meal. We don't like to eat out and thus carry most of our food aboard.
I recon that with the current fridge we can carry two weeks worth of food. We are looking at adding a chest freezer if we can just figure out where to put it.
Gordon
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05-25-2016, 03:34 PM
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#32
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Guru
City: North Carolina for now
Join Date: Aug 2011
Posts: 6,348
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I should have mentioned that one of the many great things about the vacuum sealer, is that you can break out Costco-sized cuts and multi-packs (like our favorite New York Steaks) into meal size individual packages.
Curry, someone said? Anchored on the Wahoo River in Georgia..
__________________
George
"There's the Right Way, the Wrong Way, and what some guy says he's gotten away with"
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05-25-2016, 05:10 PM
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#33
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Moderator Emeritus
City: Home Port: Buck's Harbor, Maine
Vessel Name: "Emily Anne"
Vessel Model: 2001 Island Gypsy 32 Europa (Hull #146)
Join Date: Sep 2008
Posts: 2,846
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Caltexflanc, that's looks like a pretty roomy Boston Whaler 130 Sport.
__________________
David Hawkins
Deer Isle, Maine
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05-25-2016, 05:21 PM
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#34
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Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
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Quote:
Originally Posted by dwhatty
Caltexflanc, that's looks like a pretty roomy Boston Whaler 130 Sport.
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It was the expandable version that magically would turn into a Hatteras.
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05-25-2016, 05:35 PM
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#35
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Guru
City: Miami
Join Date: Jul 2013
Posts: 800
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Just checked today while at the yard. Main freezer has a 1/2 tube of 4200, 6 pre rigged ballyhoo, 6 soft shell crabs, 8 lobster tails, 10 conchs and 50 pounds of ice. The deep freeze is currently packed with spares and will probably stay that way for a while.
Spell check via iPhone.
__________________
Via iOS.
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05-25-2016, 06:14 PM
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#36
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Moderator Emeritus
City: Home Port: Buck's Harbor, Maine
Vessel Name: "Emily Anne"
Vessel Model: 2001 Island Gypsy 32 Europa (Hull #146)
Join Date: Sep 2008
Posts: 2,846
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Quote:
Originally Posted by BandB
It was the expandable version that magically would turn into a Hatteras.
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__________________
David Hawkins
Deer Isle, Maine
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05-25-2016, 06:17 PM
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#37
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Guru
City: North Carolina for now
Join Date: Aug 2011
Posts: 6,348
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Exactly! well almost.. here you can see the mothership birthing the calf..
__________________
George
"There's the Right Way, the Wrong Way, and what some guy says he's gotten away with"
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05-25-2016, 07:44 PM
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#38
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Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
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Quote:
Originally Posted by caltexflanc
Exactly! well almost.. here you can see the mothership birthing the calf..
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That was a nice boat. Too bad Hatteras doesn't make anything under 60' like that today.
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05-25-2016, 08:26 PM
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#39
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Master and Commander
City: Vallejo CA
Vessel Name: Carquinez Coot
Vessel Model: penultimate Seahorse Marine Coot hull #6
Join Date: Sep 2010
Posts: 12,559
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I'm not being helpful here, nevertheless, we usually eat at a restaurant.
But not always.
__________________
Kar-KEEN-ez Koot
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05-26-2016, 11:48 AM
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#40
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Guru
City: North Vancouver
Vessel Name: Phoenix Hunter
Vessel Model: Kadey Krogen 42 (1985)
Join Date: Apr 2011
Posts: 2,871
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What's in our freezer? Too much meat based in last year's experience. We brought a lot back with us. I caught more seafood than my wife expected. As mentioned above, we vacuum seal Costco meat and other items. We also freeze 1 litre cartons of milk. We reprovision in Port McNeil and Prince Rupert.
Jim
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