Cooking aboard or outdoors

Discussion in 'All Things Boats & Boating' started by daiquiri, Nov 30, 2011.

  1. jamesgyore
    Joined: Sep 2011
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    jamesgyore Senior Member

    Big, just as Crusty/Frosty likes them...

    OK. I'm convinced that a fruit and nut loaf/bread/muffin/kinda thing, is doable.

    I'll set my mind to the task on Saturday, Friday to most of you, it would seem.

    In the mean time can someone please help Crusty with his handbag and directions to the nearest Naval port? I fear he REALLY needs some...
     
  2. jamesgyore
    Joined: Sep 2011
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    Location: Melbourne

    jamesgyore Senior Member

    Outstanding idea! I'm slapping my forehead at the oversight. Thanks!
     
  3. Frosty

    Frosty Previous Member

    Its ok James --I can go real close to the edge because I know I can get back. I see poofter every day but some of the guys here that live in the sticks are having a bit of a fantasy talking to a real one.
     
  4. WestVanHan
    Joined: Aug 2009
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    Location: Vancouver

    WestVanHan Not a Senior Member

    Moved my parents off the farm 20 years ago-and picked a last crop of walnuts.
    Last year was cleaning out the cool room in the basement with my mom,and found the walnuts in the shell-were in perfect condition. Cool,dry,and airtight.

    In warm conditions the oils will go rancid in no time.

    Like stated before...you're protesting and obsessed with the subject just a little too much...
    It's OK Frosty really-I for one don't care what you do and I'm sure few others do either.
     
  5. bntii
    Joined: Jun 2006
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    bntii Senior Member

    Yep- keep them sealed and not in those lockers under the side decks which get blazing hot & they should keep fine.
     
  6. troy2000
    Joined: Nov 2009
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    Location: California

    troy2000 Senior Member

    Posting about focaccia reminded me that I haven't made any for a while. So I started a batch this morning, using some of my nephew's fresh-ground whole wheat flour (he inherited my mother's flour mill, along with several sacks of wheat).

    This evening I added the other half of the flour, using the white stuff. Fresh whole wheat flour is pretty sticky stuff, so I kept my hands and the bread board well floured while I kneaded the dough, until it formed a smooth ball.

    It's setting in the pan now, rising. The focaccia should come out of the oven while we're watching The Avengers on DVD, and make for a nice snack.
     
  7. Frosty

    Frosty Previous Member

    I believe you --honestly --even though you quote almost everything I post.
     
  8. troy2000
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    Location: California

    troy2000 Senior Member

    Focaccia's done; it came out pretty good. And I found a picture of a steak from a couple of months ago, on the SD card I stuck in my camera. Might as well throw it in, too...

    [​IMG]

    [​IMG]
     
  9. Frosty

    Frosty Previous Member

    Steak looks good even though its been there a couple of months.

    ----- your supposed to photo the food before you eat half of it.....
     
  10. troy2000
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    Location: California

    troy2000 Senior Member

    I know. That's what happens to food when I take it out of the oven, and let it set for a minute while I go get my camera out of the bedroom. I guess I'm lucky there was enough left for me, much less for a photo.
     
  11. Frosty

    Frosty Previous Member



    Looks like garlic bead with contents of the lawn mower chucked in but looks very nice all the same.

    Is that what you would make James and I if we came for dinner?
     
  12. jamesgyore
    Joined: Sep 2011
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    jamesgyore Senior Member

    With ample evidence throughout the history of this thread, of Troys' impeccable culinary good taste, I'm sure any accompaniment to his focaccia bread would be delightful, with the exception of your proposed attendance, which I'm sure all will agree... Would sour the experience.
     
  13. troy2000
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    Location: California

    troy2000 Senior Member

    I'd be more likely to cook something that has a bit of my cultural heritage in it, since you guys are from out of town. Something like fricasseed chicken, mashed (not whipped) potatoes, glazed carrots, corn pudding (aka baked corn), clover leaf potato rolls, and sweet potato pie.

    With a little less ambition I'd probably just smoke a brisket, and serve it with stuffed potatoes, cole slaw, corn on the cob with cayenne lime butter, and lots of beer.

    Or I could go all southwest on you, and base a meal around carne asada on soft corn tortillas, with chunky fresh salsa, cheese, chopped onion and avocado....

    I usually make focaccia as an afternoon snack on weekends, rather than as part of a meal. And although this batch was good, I think I'll save the whole wheat and use regular white flour next time. But the best cornbread in the world is made with fresh whole wheat flour and bacon drippings...
     
  14. WestVanHan
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    Location: Vancouver

    WestVanHan Not a Senior Member

    Congratulations Frosty...


    Bannock is always good:
    -couple cups flower,tbsp baking powder,1/2 of salt and enough water to make a decent dough.Add tbsp+ sugar if you like,and/ or raisins-whatever.
    Buttered skillet is best, but or in a pan in the BBQ works,over an open fire-wherever.

    Off salmon fishing,I'll see about prawns as well...
     

  15. troy2000
    Joined: Nov 2009
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    Location: California

    troy2000 Senior Member

    Dunno about bannock, but I'm a big fan of frybread -- whether it's in the bottom of a bowl with red chile pork stew ladled over it, on the side of a plate of beans, or dolled up dessert-style with honey or sugar sprinkled on it....
     
    Last edited: Oct 6, 2012
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