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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So far...
I just installed my new-to-me Origo 6000 in my C27 and at most have heated up bread & brie with the oven and heated some corn with the stove. Now on Rob's boat (Crealock 37), everything from casserole to Rob's famous apple pie. I'd have him post the recipe on the new "Martinis & Meatballs" but each pie is different so...
LaDonna
I just installed my new-to-me Origo 6000 in my C27 and at most have heated up bread & brie with the oven and heated some corn with the stove. Now on Rob's boat (Crealock 37), everything from casserole to Rob's famous apple pie. I'd have him post the recipe on the new "Martinis & Meatballs" but each pie is different so...
LaDonnaGastronomique Gymnastique
I live aboard my C36 and cook for my self daily. I frequently entertain, and enjoy cooking large dinners for five or six guests. I cooked a 12lb turkey with all the trimmings, and pumpkin pie for desert last Thanksgiving, serving it two eight guests. We can eat outside almost all year here in Santa Barbara. I have a big dock party every year on the 4th of July, and over the course of the day keep ribs, chicken, burgers and dogs going for people who wander by during the day. When I moved aboard, I got rid of a lot of things, Cuisinart, big Kitchenaid mixer, and many cooking pots that I seldom used. Sometimes the logistics of a large meal are a bit of a challenge, but I truly enjoy it.
I live aboard my C36 and cook for my self daily. I frequently entertain, and enjoy cooking large dinners for five or six guests. I cooked a 12lb turkey with all the trimmings, and pumpkin pie for desert last Thanksgiving, serving it two eight guests. We can eat outside almost all year here in Santa Barbara. I have a big dock party every year on the 4th of July, and over the course of the day keep ribs, chicken, burgers and dogs going for people who wander by during the day. When I moved aboard, I got rid of a lot of things, Cuisinart, big Kitchenaid mixer, and many cooking pots that I seldom used. Sometimes the logistics of a large meal are a bit of a challenge, but I truly enjoy it.
Cook it all
We lived on our '79 C-30 for several years and cooked Amazing meals on our two-burner Origo alcohol stove, a large toaster-convection oven (at dockside only) and a Magma charcoal grill. Adapting cooking techniques (using smaller pans, small work area, cleaning as you prepare, and timing) to a boat is the biggest challenge. I am a chef and getting used to small cutting boards and small knives was the toughest. But after lots of dinners I can prepare nearly any dish onboard that I can prepare in a professional kitchen. Planning is key.
We lived on our '79 C-30 for several years and cooked Amazing meals on our two-burner Origo alcohol stove, a large toaster-convection oven (at dockside only) and a Magma charcoal grill. Adapting cooking techniques (using smaller pans, small work area, cleaning as you prepare, and timing) to a boat is the biggest challenge. I am a chef and getting used to small cutting boards and small knives was the toughest. But after lots of dinners I can prepare nearly any dish onboard that I can prepare in a professional kitchen. Planning is key.
BBQ Mostly
We do quite a bit of cooking when we're out hanging on the hook, but the main dishes are usually cooked on our gas Magma BBQ. Easy clean-up and keeping the heat out of the galley is a plus. We have an oven but have only used it for heating hors d'oeuvres so far.
We do quite a bit of cooking when we're out hanging on the hook, but the main dishes are usually cooked on our gas Magma BBQ. Easy clean-up and keeping the heat out of the galley is a plus. We have an oven but have only used it for heating hors d'oeuvres so far.
Final results
Final results for the Quick Quiz ending 6/11/2000: How would you describe the results from your galley? 40% Get by 32% Gourmet 24% Subsistence 04% Cans only
Final results for the Quick Quiz ending 6/11/2000: How would you describe the results from your galley? 40% Get by 32% Gourmet 24% Subsistence 04% Cans only
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