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01-07-2017, 06:07 PM
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#1
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Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
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Very serious poll
I was cooking the diner and thought of a very important subject to discuss about : cooking and food.
So here is some questions for you: - When you are onboard, are you cooking?
- Who is cooking, the Captain or the Admiral?
- Lastly what do you like to coo the most onboard?
As you can see it is a very serious subject
For myself:
1. Yes we are cooking as we both love to cook.
2. For lunch the Admiral is cooking most of the time, she is an expert in lunch and does exquisites gastronomic toast. For the diner it is mainly me, I love to cook.
3. Really don't have one favorite, depending on the weather the time we have and where we are. BBQ is a must but not really cooking, but some of our favorites are based on ducks, pasta, or sometime slow cooking things based on veal or pork.
We try as much as possible to cook outside, inside onlyb when weather does not allow it.
I would be glad to hear from you all!
Best Regards
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01-07-2017, 06:11 PM
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#2
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Guru
City: Bayview
Vessel Name: Puffin
Vessel Model: Willard Vega 30
Join Date: Aug 2013
Posts: 1,444
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This is the last thing we cooked onboard. Team effort!
__________________
What kind of boat is that?
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01-07-2017, 06:21 PM
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#3
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Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
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Quote:
Originally Posted by Bob Cofer
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Keep me some, I am coming
We do not have oven onboard just cooktop so this is the kind of food we cannot do!
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01-07-2017, 06:26 PM
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#4
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Guru
City: Bayview
Vessel Name: Puffin
Vessel Model: Willard Vega 30
Join Date: Aug 2013
Posts: 1,444
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So far the best thing cooked on board was scones made with just picked blackberries. Didn't last long enough for a photo!
__________________
What kind of boat is that?
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01-07-2017, 06:32 PM
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#5
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Senior Member
City: Wherever the boat is
Vessel Name: Kismet
Join Date: Sep 2016
Posts: 458
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I like to cook more than she does but we split duties. Prefer to grill if possible. Cold today... making chile verde in slow cooker for tomorrow
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01-07-2017, 06:55 PM
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#6
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Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
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This is very interesting you give me ideas for next diner !
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01-07-2017, 07:06 PM
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#7
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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: 12,834
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My wife doesn't cruise with me, she gets seasick. So I bring my girlfriend along. Keep her in the freezer. Her name is Marie Callender. I'm not much of a cook. Best I can do is make reservations.
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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01-07-2017, 07:12 PM
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#8
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Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
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At least you eat, your girlfriend is not named jack lol
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01-07-2017, 07:17 PM
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#9
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Enigma
City: Slicker?
Join Date: Oct 2007
Posts: 16,566
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Greetings,
Tonight I made pasta and shrimp with lime butter sauce. I cook. Admiral sets table and cleans up. Pretty well been that way for the last 45 years.
1/3 cup fresh lime juice reduced to 2 1/2 tbsp over med heat
1 stick chilled butter cut into 8 pcs. Add butter to juice 2 pcs @ a time while wisking. If sauce breaks, add more butter
4 tbsp. fresh chopped cilantro wisked in a the end
Saute shrimp in extra butter and garlic. Combine with butter sauce. Serve over pasta or rice.
__________________
RTF
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01-07-2017, 07:19 PM
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#10
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Veteran Member
City: Jefferson Ma.
Vessel Name: Anegada da Vida
Vessel Model: 1979 Mainship 34 mk1
Join Date: Jun 2013
Posts: 83
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Most of the time we cook on the boat, or, I should say that I cook on the boat. I have an electric skillet and a one burner butane cooktop in the galley. I also have a propane grill in the cockpit. I have made chicken marsala, pork medallions with apples and onions, chicken carbonara, seared tenderloin, and just about anything else you can cook at home. A good cook should be able to cook on a hot rock if needed.
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01-07-2017, 07:28 PM
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#11
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Guru
City: Victoria TX
Vessel Name: Bijou
Vessel Model: 2008 Island Packet PY/SP
Join Date: Nov 2012
Posts: 5,290
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Very serious poll
Do I have to crack the portlight above the propane stove when cooking? Sometimes I forget, and I'm still basically alive, so maybe not.
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01-07-2017, 07:40 PM
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#12
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Guru
Join Date: Dec 2007
Posts: 4,021
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Since I retired, 25, soon to be 26 years ago, I have done all the cookin'. (Italian men are always better cooks than their wives.) On board, my favorite dish is Pasta Putanesque, a recipe goin' back to the days in the old country when men awaitin' service at a brothel had to be fed. The sauce does not require hours of cookin' ergo, it is a fittin' dish to be served on a boat. What's that? What wine do I add to the sauce? Valpolicello, the only red wine to be used in Italian cookin'.
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01-07-2017, 08:05 PM
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#13
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Guru
City: Victoria TX
Vessel Name: Bijou
Vessel Model: 2008 Island Packet PY/SP
Join Date: Nov 2012
Posts: 5,290
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Quote:
Originally Posted by ancora
Since I retired, 25, soon to be 26 years ago, I have done all the cookin'. (Italian men are always better cooks than their wives.) On board, my favorite dish is Pasta Putanesque, a recipe goin' back to the days in the old country when men awaitin' service at a brothel had to be fed. The sauce does not require hours of cookin' ergo, it is a fittin' dish to be served on a boat. What's that? What wine do I add to the sauce? Valpolicello, the only red wine to be used in Italian cookin'.
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Whore's pasta! That's one of my favorite sauces. Very flavorful and pungent.
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01-07-2017, 08:06 PM
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#14
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Moderator Emeritus
City: SEWARD ALASKA
Vessel Name: DOS PECES
Vessel Model: BAYLINER 4788
Join Date: Feb 2011
Posts: 6,267
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We are BBG/grill lovers, so most meals are grilled. I can grill anything as long as it is Organic, and or Grass Fed.
Ocassionally we will crock pot a roast, or bake some chicken in the oven, but grillng is our favorite.
I do the cooking on the boat, and most of the time at home.
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01-07-2017, 08:07 PM
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#15
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Guru
City: Vermont
Join Date: Jan 2013
Posts: 10,093
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This is probably the hardest part about cruising for us, because neither of us likes to cook. We are still looking for the ever elusive crew member who cooks, cleans, covers a night watch shift, and lives in a drawer.
__________________
MVTanglewood.com
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01-07-2017, 08:08 PM
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#16
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Guru
City: Tacoma, WA & Ashland, OR
Vessel Name: boatless, ex: Seeadler
Vessel Model: RAWSON 41
Join Date: Jun 2016
Posts: 2,234
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Wife is a semi-vegitarian (fish and dairy permitted), so at home and on boat we tend to cook in parallel. Works well at home on 5-burner gas range. Boat can be awkward on a Wallis diesel stove, which is about 1.5 pans wide.
Generally, I grill some dead critter in the cockpit and then take a side dish of her veggie entree.
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01-07-2017, 09:18 PM
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#17
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Guru
City: Gig Harbor
Vessel Name: Kinship
Vessel Model: North Pacific 43
Join Date: May 2015
Posts: 9,046
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Quote:
Originally Posted by twistedtree
This is probably the hardest part about cruising for us, because neither of us likes to cook. We are still looking for the ever elusive crew member who cooks, cleans, covers a night watch shift, and lives in a drawer.
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We are in the same situation. Neither of us like to cook but then neither of us are all that fussy about what we eat. Pastas are a common go to for us.
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01-07-2017, 09:45 PM
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#18
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Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
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Quote:
Originally Posted by RT Firefly
Greetings,
Tonight I made pasta and shrimp with lime butter sauce. I cook. Admiral sets table and cleans up. Pretty well been that way for the last 45 years.
1/3 cup fresh lime juice reduced to 2 1/2 tbsp over med heat
1 stick chilled butter cut into 8 pcs. Add butter to juice 2 pcs @ a time while wisking. If sauce breaks, add more butter
4 tbsp. fresh chopped cilantro wisked in a the end
Saute shrimp in extra butter and garlic. Combine with butter sauce. Serve over pasta or rice.
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Nice! I keep the recipe but won't pay you any right for reproducing it !
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01-07-2017, 09:47 PM
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#19
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Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
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Quote:
Originally Posted by jdud133
Most of the time we cook on the boat, or, I should say that I cook on the boat. I have an electric skillet and a one burner butane cooktop in the galley. I also have a propane grill in the cockpit. I have made chicken marsala, pork medallions with apples and onions, chicken carbonara, seared tenderloin, and just about anything else you can cook at home. A good cook should be able to cook on a hot rock if needed.
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A fine gourmet here
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01-07-2017, 09:48 PM
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#20
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Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
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Quote:
Originally Posted by ancora
Since I retired, 25, soon to be 26 years ago, I have done all the cookin'. (Italian men are always better cooks than their wives.) On board, my favorite dish is Pasta Putanesque, a recipe goin' back to the days in the old country when men awaitin' service at a brothel had to be fed. The sauce does not require hours of cookin' ergo, it is a fittin' dish to be served on a boat. What's that? What wine do I add to the sauce? Valpolicello, the only red wine to be used in Italian cookin'.
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Not sure you should say that to your mama if you don't want to be part of the sauce
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