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From: Jo Holloway (no email)
Date: Mon Mar 07 2005 - 02:30:51 EST
Hi John,
Lots of good points here; thanks! I totally agree that refrigeration
shouldn't be necessary, but since I can't eat all the carbohydrates most
sailors can, and have to avoid high salt and aluminium input (as in canned
foods), unfortunately it does look as though we'll have to at least try with
the freezer. The Kefir looks interesting, I read about it some months ago,
must try it - if it's available in South Africa! LOL!
Best wishes
Jo Holloway
Yacht "Chamchela"
> I find no difficulty in storing six month's food for one aboard a
> 29'er (though I don't often feel the need to). The trick is to use
> things with as little bulk as possible.
>
> I do a lot of curries, casseroles, etc. I've found that "couscous"
> stores better than most other forms of pasta and cooks up a lot faster
> with less use of the stove- boil the water and dump in the couscous,
> turn off the heat and cover. A big benefit in hot weather. It's a
> little hard to find in the states, but probably you can find it in
> bulk on the internet before you leave, and at a reasonable price.
>
> Get a good cookbook on sauces, if you don't have one- a variety of
> sauces can keep the same staples from getting "old" too fast. Carry a
> generous spice rack.
>
> Refrigeration is very nice but it is not at all necessary, and frankly
> not having it saves a lot of time and money- it is one of the more
> cantankerous systems you can have aboard. Skip the freezer- not worth
> the space or headaches.
>
> Many beans, split peas, etc., will keep for years when properly
> stored- Navy beans were cultivated just for that purpose.
>
> Annie Hill's book "Voyaging on a Small Income" has a nice section on
> which fruits and vegetables keep the best, and it is very much worth
> hunting down a copy. I've had good luck with her suggestions.
>
> One time we dipped eggs in hot parrafin wax- 5 second dip- and most
> were good after 4 months.
>
> I don't carry much canned meat, excepting tuna- I usually buy a case
> of 48 cans at a time. Keep in mind that you are on the top of the
> water, and under it are a lot of fish and crabs and lobsters and other
> goodies. Save the canned stuff for when you are in places you don't
> trust the local food.
>
> In regards to canned goods generally, I generally keep about 30-60
> days' canned food of various types on board, and a decent number of
> cans of stuff like cranberry sauce, mushrooms, tomato sauce/paste,
> etc., that go with other foods but are not in themselves main dietary
> items. I stock up on this stuff when I find it on sale somewhere.
>
> I would suggest looking into kefir as a substitute for yoghurt- you
> can make it daily from fresh or canned or powdered milk, so
> refrigeration is not an issue. Be sure you get the genuine live
> culture from someone, not the little packets. Check out:
>
> http://health.groups.yahoo.com/group/Kefir_making/
>
> for details and where to get the culture. There's a bit of an art to
> it, and not all cultures taste the same.
>
> Finally, before you leave, try out some recipies and food storage
> methods at home, so you won't have to learn how on the way. It's
> worthwhile "eating your cruising menu" for a couple weeks to before
> setting off to make sure it is what you want and is also what you can
> actually manage in the real world.
>
> John Dalziel
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