Cooking aboard or outdoors

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

  1. Frosty

    Frosty Previous Member


    Well I wont be inviting you again.

    Sorry about that troy it appears that only I will be attending . However I cant even say focoa fococo and I did notice the lack of English beer in the proposed menu. Warm beer is fine by me ( yes Ive heard all the jokes )
     
  2. troy2000
    Joined: Nov 2009
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    Location: California

    troy2000 Senior Member

    I generally write my guest lists myself, instead of farming the job out.

    And I don't keep warm beer around. But I suppose I could set some in the sun for you....

    Will you be bringing your own muzzle, or should I have one on hand?;)
     
    1 person likes this.
  3. jamesgyore
    Joined: Sep 2011
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    jamesgyore Senior Member

    The French apple pie I was talking about earlier, flour, canned butter and water makes the pastry, caramelised sugar and canned apple make the filling, served with UHT cream.

    Started and finished on the BBQ, turned out onto a plate, and devoured within 45 minutes.
     

    Attached Files:

  4. Frosty

    Frosty Previous Member

    ??? dunno what a muzzle is --part of a gun?

    Put 10 pints out in the sun, No--make it 15 that should be enough before we play with your guns --you got bullets or shall I bring one.

    I got a 9mm some where from the war,-- will that fit in, :idea: I'lle even polish it up with some Brasso.
     
  5. troy2000
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    troy2000 Senior Member

    Looks and sounds downright palatable, especially considering it's made from shelf-stable ingredients...
     
  6. troy2000
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    troy2000 Senior Member

    Sorry Frosty, but you'd have to make up your mind: guns or beer. I like 'em both, but I don't mix the two.
     
  7. Frosty

    Frosty Previous Member

    OK beer,---that wasnt very difficult.
     
  8. troy2000
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    troy2000 Senior Member

    "Impeccable culinary good taste"? A compliment like that is a pretty heavy burden, James. I'm not sure I can live up to it....;)
     
  9. jamesgyore
    Joined: Sep 2011
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    jamesgyore Senior Member

    Ridiculously easy to make too.

    Throw half a cup of sugar and a few tablespoons of water into a 20cm skillet. Let the sugar melt and then caramelise. Don't let it get too dark in colour or you'll end up with toffy.

    Arrange cut stewing apples, curvy side down, or an 800g tin of stewing apples over the sugar.

    Lay a sheet of prepared puff pastry over the skillet with enough overhang to tuck the edges down into the skillet.

    Throw the whole lot skillet and all into the BBQ with the hood down or oven at 200C until golden brown.

    Flip it upside down onto a plate and let cool before serving.

    Something more authentic and made from fresh apples should look something like this:

    http://creampuffsinvenice.ca/wp-content/uploads/2008/12/appletart1border1.jpg

    So the dish I presented, in spite of being doable at sea from shelf stable long life supplies, is pretty close to what it should be. I'm happy with it.

    Now I just need a few more dishes with wow-factor in the desert category.
     
  10. lewisboats
    Joined: Oct 2002
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    lewisboats Obsessed Member

    How about a simple stuffed baked apple

    Big apples cored overlarge
    raisins or cranberries or figs or dates or...? (minced)
    perhaps some of those things which fall from trees and from which trees grow...(minced)
    some bread crumbs (for body)
    some honey or maple syrup or brown sugar (demerara of course)
    Cinnamon and maybe a touch of nutmeg
    Make a sauce from caramelized sugar and sweetened condensed milk with some more cinnamon simmered to reduce
    You could even give it a coat of pastry if you want...or at least a hat.
    Bake them in your 'Q like you did the pastry.
     
  11. lewisboats
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    Location: Iowa

    lewisboats Obsessed Member

    Toasted chunks of coconut drizzled with white chocolate sauce alongside hunks of fresh pineapple.

    You could also do up various canned cakes and make different warm sauces to pour over them http://www.deliciousdays.com/archives/2007/02/21/canned-cakes-baked-with-love/
    A slice of spiced cake with a (canned) mandarin orange sauce sounds tasty, or a butter pound cake with warmed preserves sauced up with a few spoons of condensed milk...or not.
     
  12. hoytedow
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    hoytedow Wood Butcher

    I like it. Why not keep it simple and tasty?
     
  13. Frosty

    Frosty Previous Member

    Troy

    Your a guy that lives in the desert so I thought you would know and as this is a thread about consumables,---well

    This morning discovered my vent to the 5000 liter water tank that we use for washing and showering disturbed . On further inspection I fished around with a bit of long wire and outstretched arm trying to fish it out. Up came a dead cat.


    Now is this water poisoned, Ive drained it any way and cleaned the tank with bleach but what is the way of handling this prospect.

    I think it had been there a few hours because its mother was going bersek this morning. I offered it a plate of last nights spaghetti bolognese but it didnt want it.

    I guess it wanted some fish --haddock or something.

    Yes trying to keep on topic but failing. Whats the story on water witch a dead cat in it?
     
  14. hoytedow
    Joined: Sep 2009
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    hoytedow Wood Butcher

    Boil the water until it is all evaporated and then it will be safe to drink. :p
     

  15. Frosty

    Frosty Previous Member


    Would that not leave a powder that would be called powdered water. Thats what you get in life rafts isnt it?

    I think you mix a bit of water into it to get water again.
     
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