packaged food
- Thread starter r. gallagher
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Until the reasonably priced small boat water makers, I didn't consider it prudent to carry food that required water to reconstitute it, a good idea. We'd buy a ton or so of canned goods and basic staples like rice and pasta whenever we were in a large city and we could cruise for 6 months to a year without inflation or buying anything but fresh food at the smaller, more expensive places.
We will still stock up on items that are outrageously priced on many of the islands (or just not available), like TP, select-a-size paper towels, Mayo, Ketchup and other condiments we like, but most canned goods and packaged foods available in the islands are OK, even if they are unfamiliar brands. A lot of American products are available on most islands in the Caribbean, but some, like Hellman's/Best Foods Mayo is way expensive.
I haven't seen the dehydrated foods down here, at all.
We've found the secret to eating well at sea is imagination. Lots of condiments and hot sauces can keep even 20+ days of eating canned food palatable. Since we can't count on catching fish as regularly as we could before, I always purchase a few whole canned chickens when available.
We will still stock up on items that are outrageously priced on many of the islands (or just not available), like TP, select-a-size paper towels, Mayo, Ketchup and other condiments we like, but most canned goods and packaged foods available in the islands are OK, even if they are unfamiliar brands. A lot of American products are available on most islands in the Caribbean, but some, like Hellman's/Best Foods Mayo is way expensive.
I haven't seen the dehydrated foods down here, at all.
We've found the secret to eating well at sea is imagination. Lots of condiments and hot sauces can keep even 20+ days of eating canned food palatable. Since we can't count on catching fish as regularly as we could before, I always purchase a few whole canned chickens when available.
Thanks for the link Greg- I have it bookmarked. Since it's an "add-on item" I'll get some when I order something else
Absolutely must have Louisiana Crystal Hot Sauce. Whenever we can, we stock up on Patak's Indian curry pastes in jars, Bolst's curry powder, the West Indian scotch bonnet pepper sauce by Barons, Badia Blackened Redfish powder, Sambal (a red Indonesian or Vietnamese hot sauce in a plastic squeeze bottle), any of the Red Chinese soy sauces and of course, wasabe and a hot sesame oil for sashimi for when we catch fish.
Where ever we go, we usually try the hot sauces and local products, so things get added as others are used up and unavailable.
this is so true... the art of cooking good meals is using the imagination to bring whats at hand together and make it tasty... although some may not do hot sauce, there are many other condiments and spices that can be used to put a different spin on many different foods..... its only a matter of spices added whether its a mexican dish, italian dish or asian dish.... (fresh seafood is so good with any of these spices added to them) or whatever other taste your looking for in your meal.
After refining how we outfit the boat we can now go over a month self-contained on our 26 foot trailered boat.
That is food, water, waste and sewage and most of that up to 6-7 weeks. Of course if we can get ashore we do add some fresh food to the mix but don't have to plan trips to do that. If we go ashore and buy some fresh meat it is nice to make up a 'special' meal but most of the time we keep it simple as that makes cleanup easier and uses less water in doing so. Items that might not taste that great at home are wonderful on the water.
One of our main staples is ....
.. the pasta sides in different flavors. We make one pot meats with them adding canned meats and canned vegetables. Way cheaper than back packing food if you are eating this stuff day after day and we like the variety. We eat cheese, crackers, peanut butter and sandwich meats and cereal most mornings. We also now use the...
... UHT milk in 2% and skim as we don't have to refrigerate it until after it is opened.
The major upgrades to the boat that allow extended cruising on a small boat are solar and a real 12 volt fridge and the use of Double Doodie bags.
We document how we manage and what we eat on most of our trip reports such as this page..
http://purplesagetradingpost.com/sumner/FL-fall-2010/FL-Fall-10-14.html
Preparing and partaking of meals is a big part of every day on the water for us and we enjoy doing it together,
Sum
[FONT=Arial, sans-serif]============================[/FONT]
Our Endeavour 37
Our MacGregor 26-S Pages
Our Trips to Utah, Idaho, Canada, Florida
Mac-Venture Links
That is food, water, waste and sewage and most of that up to 6-7 weeks. Of course if we can get ashore we do add some fresh food to the mix but don't have to plan trips to do that. If we go ashore and buy some fresh meat it is nice to make up a 'special' meal but most of the time we keep it simple as that makes cleanup easier and uses less water in doing so. Items that might not taste that great at home are wonderful on the water.
One of our main staples is ....
.. the pasta sides in different flavors. We make one pot meats with them adding canned meats and canned vegetables. Way cheaper than back packing food if you are eating this stuff day after day and we like the variety. We eat cheese, crackers, peanut butter and sandwich meats and cereal most mornings. We also now use the...
... UHT milk in 2% and skim as we don't have to refrigerate it until after it is opened.
The major upgrades to the boat that allow extended cruising on a small boat are solar and a real 12 volt fridge and the use of Double Doodie bags.
We document how we manage and what we eat on most of our trip reports such as this page..
http://purplesagetradingpost.com/sumner/FL-fall-2010/FL-Fall-10-14.html
Preparing and partaking of meals is a big part of every day on the water for us and we enjoy doing it together,
Sum
[FONT=Arial, sans-serif]============================[/FONT]
Our Endeavour 37
Our MacGregor 26-S Pages
Our Trips to Utah, Idaho, Canada, Florida
Mac-Venture Links
Don't forget about two items every boat needs to carry for backup....
Sometimes I just can't stop myself! :dance:
Greg
Sometimes I just can't stop myself! :dance:
Greg
Thanks, I'll look for some of those. I guess I'm a bit staid but I wouldn't leave without Tabasco, and now my current kick is made by a restaurant on the OBX call Tortuga Lie. I send for it mail order.
Tony Chachere's Creole Seasoning
Even had some flown into the Bahamas once by a returning sailor. funny story about Tony's.
Took a boat to Isla Mujeres a few years ago, and the dock guys in the marina were cooking for the cruisers- $5 a head.
I walked over and asked-"what ya cooking?"
answer was- "Mexican food man!!"
Then the cook reached under the counter and liberally coated the grilling meat with
Tony Chachere's
Even had some flown into the Bahamas once by a returning sailor. funny story about Tony's.
Took a boat to Isla Mujeres a few years ago, and the dock guys in the marina were cooking for the cruisers- $5 a head.
I walked over and asked-"what ya cooking?"
answer was- "Mexican food man!!"
Then the cook reached under the counter and liberally coated the grilling meat with
Tony Chachere's
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