How extensively do you use your galley? Do you push it to the max, or play it safe? Do you open a can for dinner, whip up a rack of lamb in your 30 footer? Tell us about your gastronomic feats, then vote in this week's Quick Quiz at the bottom of the home page. Also, watch for the launch of our new recipe database, Martinis and Meatballs, later this week.
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Eric Linklater
love to cook
We love to cook on our boat and take advantage of the bounty of the sea whenever we can. Dungeness Crab in garlic butter, Cajun red snapper, barbequed salmon, then there is baked garlic and brie cheese for an appetizer or eggs benedict for breakfast. We aren't afraid to cook anything in the galley. My wife loves to experiment with different things on the boat.
We love to cook on our boat and take advantage of the bounty of the sea whenever we can. Dungeness Crab in garlic butter, Cajun red snapper, barbequed salmon, then there is baked garlic and brie cheese for an appetizer or eggs benedict for breakfast. We aren't afraid to cook anything in the galley. My wife loves to experiment with different things on the boat.
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Steve Cook
Ditto with the last post
I cook on my boat every weekend that I am home and some week days too. As the last poster stated, I'll try just about anything. btw, With a last name "Cook", it just goes without saying that you'll find good food on board The Odyssey!!! Steve Cook s/v The Odyssey (H310)
I cook on my boat every weekend that I am home and some week days too. As the last poster stated, I'll try just about anything. btw, With a last name "Cook", it just goes without saying that you'll find good food on board The Odyssey!!! Steve Cook s/v The Odyssey (H310)
Lotsa cookin aboard
We cook meals nearly every weekend onboard. The majority of our meals are prepared on the grill, but we also use the Origo stove top and oven on a regular basis. Last Easter we even did a Ham in the oven and stove top potatos au grautin. Not a bad meal if I don't say so myself. Seems like food tastes better when you have been out in the fresh air all day. Or maybe you are soooo hungry you could eat the......................
We cook meals nearly every weekend onboard. The majority of our meals are prepared on the grill, but we also use the Origo stove top and oven on a regular basis. Last Easter we even did a Ham in the oven and stove top potatos au grautin. Not a bad meal if I don't say so myself. Seems like food tastes better when you have been out in the fresh air all day. Or maybe you are soooo hungry you could eat the......................
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Greg Stebbins
Low end of the cooking scale
The 1 burner on our H23 serves only to keep the kettle boiling for coffee (Those coffee bags are great!) and tea of course. Our lake is so small that we just head in for dinner and a swim at the club. Gad, that sounds hedonistic doesn't it? Greg H23 Faster-
The 1 burner on our H23 serves only to keep the kettle boiling for coffee (Those coffee bags are great!) and tea of course. Our lake is so small that we just head in for dinner and a swim at the club. Gad, that sounds hedonistic doesn't it? Greg H23 Faster-
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Paul Akers
Mostly Grill
We spend most weekends and a two week summer cruise on our Legend 37. We plan most of our entrees on the grill, but everything else on the stove. We treat it like home and cook almost anything on board. Breakfasts are usually done on the stove. We have no oven but, do have a broiler on the Safe-Gas (CNG) stove. This make fine toast or english muffins.
We spend most weekends and a two week summer cruise on our Legend 37. We plan most of our entrees on the grill, but everything else on the stove. We treat it like home and cook almost anything on board. Breakfasts are usually done on the stove. We have no oven but, do have a broiler on the Safe-Gas (CNG) stove. This make fine toast or english muffins.
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Guest
Q for Grill Cookers
How do you clean those barbeque grills without spending an hour scrubbing with something like Brillo? Is there a secret? We've given up using the thing becacuse it takes so long to clean. Jon Krater
How do you clean those barbeque grills without spending an hour scrubbing with something like Brillo? Is there a secret? We've given up using the thing becacuse it takes so long to clean. Jon Krater
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Mark Johnson
Answer to cleaning the grill..
A couple of times per year we load it into the dinghy and take it to the sandy beach. Sand does a great job getting all that "cooked on stuff" off. In between the major beaching cleanings we just use a wire brush to clean the grate.
A couple of times per year we load it into the dinghy and take it to the sandy beach. Sand does a great job getting all that "cooked on stuff" off. In between the major beaching cleanings we just use a wire brush to clean the grate.
Answer for Grill Cookers
We use one of those BBQ wire brushes. They have a scraper on one side and bronze bristles on the other with a plastic or wood handle. I usually fire up the grill and get it hot before I try to remove the old fixin's. Have never seen why I would get too particular about this, with a 400 or 500 degree flame, there is not a lot of living things that can live on the grill. I take the unit home once or twice a year and give it a good cleaning with Oven Cleaner. Once again fire up the grill and get it hot before you apply the cleaner. Then just hose her down. ALMOST as good as new.
We use one of those BBQ wire brushes. They have a scraper on one side and bronze bristles on the other with a plastic or wood handle. I usually fire up the grill and get it hot before I try to remove the old fixin's. Have never seen why I would get too particular about this, with a 400 or 500 degree flame, there is not a lot of living things that can live on the grill. I take the unit home once or twice a year and give it a good cleaning with Oven Cleaner. Once again fire up the grill and get it hot before you apply the cleaner. Then just hose her down. ALMOST as good as new.
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PATTY CHERONE
GALLEY IS JUST LIKE HOME
WE USE OURS EVERY WEEKEND ALSO. LIVING IN SO. CAL. WE DO BBQ ALOT BUT COME "WINTER" I MAKE MEATLOAF, STEWS, ROASTS, BAKED PASTAS, CASSAROLES AND NOT TO MENTION THE FRESH BAKED COOKIES, BROWNIES, DATE NUT AND BANANA BREAD. WE USE OUR GALLEY SO OFTEN THAT WE CONVERTED A HANGING LOCKER NEAR THE GALLEY INTO A PANTRY. WORKS GREAT.
WE USE OURS EVERY WEEKEND ALSO. LIVING IN SO. CAL. WE DO BBQ ALOT BUT COME "WINTER" I MAKE MEATLOAF, STEWS, ROASTS, BAKED PASTAS, CASSAROLES AND NOT TO MENTION THE FRESH BAKED COOKIES, BROWNIES, DATE NUT AND BANANA BREAD. WE USE OUR GALLEY SO OFTEN THAT WE CONVERTED A HANGING LOCKER NEAR THE GALLEY INTO A PANTRY. WORKS GREAT.
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Peggie Hall/HeadMistress
Burn it clean.
I haven't cleaned a grill in years...there's no need to, 'cuz fire is a excellent cleaner. Turn the grill on high and let it burn for 10-15 minutes...then take a wire brush to it. That's all you ever need to do. Anything that's stuck so tightly that you can't get it off with a wire brush isn't gonna come off on your food either...and after that much heat, there certainly aren't any "critters" still alive. I usually do it right before I'm ready to put the next meal on it...but if I've grilled something that's left a lot of junk behind, I just let it burn off immediately after I've finished cooking it.
I haven't cleaned a grill in years...there's no need to, 'cuz fire is a excellent cleaner. Turn the grill on high and let it burn for 10-15 minutes...then take a wire brush to it. That's all you ever need to do. Anything that's stuck so tightly that you can't get it off with a wire brush isn't gonna come off on your food either...and after that much heat, there certainly aren't any "critters" still alive. I usually do it right before I'm ready to put the next meal on it...but if I've grilled something that's left a lot of junk behind, I just let it burn off immediately after I've finished cooking it.
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Paul Akers
I burn it clean, but...
I have a Magma grill. I burn it clean when it heats up. Then just brush off the ash & carbon with a brush. But at the end of the season I disassemble the unit, remove the plastic handle and pop the top, grill and bottom shell into the self-cleaning oven. It does discolor the shiny s/s a bit, but it's worth it. I clean up the residue and then spray the inside grill with PAM and put it all away until spring.
I have a Magma grill. I burn it clean when it heats up. Then just brush off the ash & carbon with a brush. But at the end of the season I disassemble the unit, remove the plastic handle and pop the top, grill and bottom shell into the self-cleaning oven. It does discolor the shiny s/s a bit, but it's worth it. I clean up the residue and then spray the inside grill with PAM and put it all away until spring.
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Scott
I'm a lucky guy
When we purchased our H34 the admiral (wife) was in charge of galley set-up. At first I balked at some of the cooking items that were being loaded on board. (the 12qt stock pot does come in handy for large batches of cosmopolitans - but thats another story). We don't eat on our boat, we DINE. My wife is an excellent cook as all our on-board guests can attest to. I have had to re-build our old pressure kerosine oven/stove to keep up with the task. The meals that are prepared are better than you will find in most reasturants. We do use the grill, especially when it's too hot below. One weekend the club had 2 races with a raft up in between. While others were eating sandwiches, we were grilling shrimp on the barbie, and preparing a holandais sause for the asparagras, to go with the rest of the evening fare. Letting the admiral have free rein in the galley set-up made her feel part of it from the beginning, and has contributed to our boating experience. Scott 83-H34 Island Hops PS. I'm not chauvanistic - just a bad cook. I don't do a bad job with a maranade for the steaks though.
When we purchased our H34 the admiral (wife) was in charge of galley set-up. At first I balked at some of the cooking items that were being loaded on board. (the 12qt stock pot does come in handy for large batches of cosmopolitans - but thats another story). We don't eat on our boat, we DINE. My wife is an excellent cook as all our on-board guests can attest to. I have had to re-build our old pressure kerosine oven/stove to keep up with the task. The meals that are prepared are better than you will find in most reasturants. We do use the grill, especially when it's too hot below. One weekend the club had 2 races with a raft up in between. While others were eating sandwiches, we were grilling shrimp on the barbie, and preparing a holandais sause for the asparagras, to go with the rest of the evening fare. Letting the admiral have free rein in the galley set-up made her feel part of it from the beginning, and has contributed to our boating experience. Scott 83-H34 Island Hops PS. I'm not chauvanistic - just a bad cook. I don't do a bad job with a maranade for the steaks though.
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Beth Ward
Escargot, anyone?
My husband loves to sail, and I love to cook - so the galley has really become my home away from home. I've tried all kinds of things - from escargot to fresh-baked bread. When it gets too hot, then our breakfasts get more exotic, and supper is anything grilled.
My husband loves to sail, and I love to cook - so the galley has really become my home away from home. I've tried all kinds of things - from escargot to fresh-baked bread. When it gets too hot, then our breakfasts get more exotic, and supper is anything grilled.
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HOW Editorial
Final results
Final results fro the Quick Quiz ending 6/11/2000: How would you describe the results of your galley? 45% I get by (108) 33% Gourmet (79) 11% Subsistence (27) 05% Cans only (12)
Final results fro the Quick Quiz ending 6/11/2000: How would you describe the results of your galley? 45% I get by (108) 33% Gourmet (79) 11% Subsistence (27) 05% Cans only (12)
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Allen
Origo Stove
My newly purchased 1987 Hunter 31 came equipped with an Origo 6000 stove and oven in the galley -- but no directions. Any information on safe operation of the top burners and oven would be appreciated
My newly purchased 1987 Hunter 31 came equipped with an Origo 6000 stove and oven in the galley -- but no directions. Any information on safe operation of the top burners and oven would be appreciated
Before you light your stove....
be sure to check and see if there is enough Alcohol. If not refill the canisters. This is really the only major thing to worry about. You DO NOT want to refill one of these when the stove/oven is hot. They are kinda a pain in the ass to fill. I ended up getting a squirt ketsup bottle and fill it up and then squirt in into the wick. When you are done using it there are some rubber pads that you can place over the wick to help prevent evaporation. We have had our for 14+ year and the only thing we do to it is fill it up and keep it clean. The claim that they will boil water in about 8 min. Not as good as gas (CNG or Propane) but a hell of a lot easier to deal with. These units are not like the old pressurized units that would flare up. OH, there is a retro fit kit for the stoves that may or may not be on the burner. It is a piece of metal that acts as a diffuser for the flame. If your stove does not have them you can get them from Origo.
be sure to check and see if there is enough Alcohol. If not refill the canisters. This is really the only major thing to worry about. You DO NOT want to refill one of these when the stove/oven is hot. They are kinda a pain in the ass to fill. I ended up getting a squirt ketsup bottle and fill it up and then squirt in into the wick. When you are done using it there are some rubber pads that you can place over the wick to help prevent evaporation. We have had our for 14+ year and the only thing we do to it is fill it up and keep it clean. The claim that they will boil water in about 8 min. Not as good as gas (CNG or Propane) but a hell of a lot easier to deal with. These units are not like the old pressurized units that would flare up. OH, there is a retro fit kit for the stoves that may or may not be on the burner. It is a piece of metal that acts as a diffuser for the flame. If your stove does not have them you can get them from Origo.
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