Cooking aboard or outdoors

Sorry darling, you old queens really like your attention.

You can post with the rest of us dear --don't be shy..

 

Could we please get back to cooking?

 

What's for dinner, Hoyt?

 

Lentil soup. Boiled in vegetable stock and garlic added.

 

homemade perogi my house.
some crispy fried, others steamed, all mixed.
kind like raviolis, but some filled with cheeze, some with mashed potatoe/onion, some saurkraut inside, and a few with prunes inside.
covered with a garlic butter sour cream sauce. picked onion, beets, and cucumber salad. and glazed carrots with pinch of cinnamon.

 

Yobi --do you nip out for a fag after meals. I know a lot do.

Im going to start one liners like Hoyt does.

 

over charcoal

The weather makes me want to grill. I've been doing brats and burgers to keep it cheap and simple. Basil, thyme and pepper jack cheese on the burgers. Some bacon bits make them tasty too. Any ideas how to make the brats more to write home about? They're tasty the first few times but then get boring.

 

I grow fresh herbs on the boat, If I went to sea the salt air and mist would destroy them in days.

Recipes for fresh herbs aboard is imaginery.

Any one who as actually been to sea for any length of time knows that cooks with the ability to make a tin of spam edible is worth his weight.

The norm is spam sandwiches before dark and lights out, possible tea and biscuits before dawn.

Chicken a la orange or spicy Vietnamese fillet is silly.

Just thought Ide point that out.

 

Bratwursts in beer.

Thin-slice a couple of onions into a pan of beer, with a little garlic if you like, and heat the beer until it's simmering very slowly -- just a bubble breaking here and there. Some people saute the onions in butter, then add the beer.

Put your brats in the beer, and leave them there at least ten minutes; longer is better. It won't hurt them to stay a lot longer, but if you get the beer above the very edge of simmering, the brats will tend to split. When you're ready, pull them out of the beer and grill them as usual.

If you have brats that don't get eaten immediately, or if you're just cooking ahead, put them back in the beer after you're done grilling them; they'll keep.

And if you don't want to waste the brat-and-onion-flavored beer, save it for a pot of beans or soup....

 

I love lentils. I usually cook them with a chopped onion, a thin-sliced carrot, garlic and a little bit of coriander seeds. Sometimes I'll add diced ham or a hambone.

 

Snore zzzzzzzzz snore zzzzzzzzzzzzzzzzzz cough splutter --oh sorry er any one had fish with chips with vinigar on.

I like pie and peas too. I eat toast in the morning sometimes.

 

And every child should have a pony.

 

What on earth is a Brat??

Ahhh...i miss fish and chips. Closest I get here is small bits of Tempura

 

brats are bratwurst. Lengths of intestine, stuffed with chopped mystery meat and seasonings. Delicious. Seriously.

 

You mean a sausage then?