Cooking aboard or outdoors

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

  1. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    I call this an asian threesome. Beef with a wasabi and soy dipping sauce. Chicken with a peanut dipping sauce and prawns with a garlic ginger and coriander butter.
     

    Attached Files:

  2. troy2000
    Joined: Nov 2009
    Posts: 1,743
    Likes: 170, Points: 63, Legacy Rep: 2078
    Location: California

    troy2000 Senior Member

    What you're describing sounds good, but it ain't Buffalo wings.

    The classic (and totally sufficient) recipe for Buffalo wings is to joint the wings, bake or grill the pieces until the skin is no longer rubbery, then toss them in a mixture of three parts original Frank's RedHot Cayenne Pepper Sauce to two parts melted butter. If you want to go totally nuts, add a little garlic powder and Tabasco sauce. Serve them with blue cheese salad dressing if you're a traditionalist, or buttermilk ranch dressing if you're a heretic, and don't forget the celery sticks..

    I don't normally try to preach 'gospel' when it comes to cooking; I believe in flexibility and variety. But that simple recipe is so near perfection that attempts to clutter it up with extraneous steps or ingredients are almost obscene....:)

    edit: now if folks want a dish that can survive being screwed with, and being tweaked endlessly depending on what's in the fridge, I nominate tamale pie. The meat can range from chicken to beef or pork, you can chop up almost any veggies handy, and you can make crusts out of everything from crumbled (or not) tortilla chips to cornbread batter..... I'd love to get people's traditional home versions of it.
     
  3. SheetWise
    Joined: Jul 2004
    Posts: 279
    Likes: 54, Points: 0, Legacy Rep: 658
    Location: Phoenix

    SheetWise All Beach -- No Water.

    I agree Frank's is the classic flavor -- but what about those of us who like our wings crispy? I've never been able to duplicate the crispy flavored wing that only a few restaurants I know of have perfected (such as Native New Yorker). I've tried slow grilling on an upper rack, which comes close to the proper crispness and texture -- but the flavor of the sauce is lost. Any of you foodies have suggestions?
     
  4. troy2000
    Joined: Nov 2009
    Posts: 1,743
    Likes: 170, Points: 63, Legacy Rep: 2078
    Location: California

    troy2000 Senior Member

    I take it you mean you're saucing the wings before or while they're cooking, instead of tossing them in it afterwards. If so, have you tried waiting until they're almost done, before brushing the sauce on?
     
  5. WestVanHan
    Joined: Aug 2009
    Posts: 1,374
    Likes: 56, Points: 0, Legacy Rep: 746
    Location: Vancouver

    WestVanHan Not a Senior Member

    If you brine them,let them dry out for a while-or else they'll go from mush to burnt.
    Cook skin side down,flip and when almost done crank up the broiler.

    Forgot- I boil them first to draw out fat:healthier and more crispy.
     
  6. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    Hard to pass on a decent fried rice. Done on the BBQ hotplate.
     

    Attached Files:

  7. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    I recollect them being deep fried before being tossed in the sticky/spicy awesomeness, accounting for their crispness.

    I had or may still have an ABC interview from the late 70's in my archive (pointless stuff I find amusing ripped from youtube) of a chef talking to someone who looks rather like Shelly Long for a news segment celebrating the buffalo wing festival.

    Most interesting, to me anyway, was the first appearance of a blue cheese dressing associated with the wings rather than the original blue cheese and celery to the side. The segment ended with this poor bimbo wiping the sauce from her blouse on screen, which is why I found it so amusing.
     
  8. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    A tomato soup that shits all over a canned one, in spite of using a tin of chopped tomatoes.

    Add some dried onion flakes, garlic, basil and the result is better than just good.

    First time I tried using dried onion. I'm rather surprised with their performance.

    A little grated romano cheese to finish

    Actually this romano cheese is a winner too. I'd left it behind on the boat from my last cooking excursion. The freshly exposed edge of the wedge developed a hardened surface but otherwise withstood a week and a few days very well in just a cotton bag in a locker.
     

    Attached Files:

  9. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    Some more long life ingredient results.

    Pasta, UHT cream, a parma ham that was more like a jerky, and freeze dried green onion.
     

    Attached Files:

  10. Frosty

    Frosty Previous Member


    Yup that what it looks like to me too.

    Im sorry but that is disgusting. Keep photographing your helping my diet.
     
  11. brian eiland
    Joined: Jun 2002
    Posts: 4,788
    Likes: 157, Points: 73, Legacy Rep: 1903
    Location: St Augustine Fl, Thailand

    brian eiland Senior Member

    Crispy Fish, Thai style

    I think that is what they do in Thailand with their crispy fish dish....put the 'sauce' on at the very end, after the fish is crispy fried.

    This farmed raised white fish cooked 'crispy style' here in northern part of Thailand is DELICIOUS. Just had this one for lunch yesterday from a little restaurant on a pond by the side of a major hwy....mmmm..good
    http://www.yachtforums.com/forums/yachtforums-yacht-club/18059-farm-raised-caught-wild.html
     

    Attached Files:

  12. brian eiland
    Joined: Jun 2002
    Posts: 4,788
    Likes: 157, Points: 73, Legacy Rep: 1903
    Location: St Augustine Fl, Thailand

    brian eiland Senior Member

    Crispy Fish Recepe

    ...wife sent me this receipe a few years back

    I send the picture of the fish in seasoning to you , too.

    1. You prepare the onion, young ginger, garlic, cashew, chop of green mango and some chili first.
    2. And then you malt sugar in a little bit water, and then add the vinegar and some salt, taste it .
    3. After that you put all of everything you have prepared into the mixture.
    4. Put all of the mixture on the fried fish.
    5. EAT WITH DELICIOUS ......... HA ... HA !
     

    Attached Files:

  13. brian eiland
    Joined: Jun 2002
    Posts: 4,788
    Likes: 157, Points: 73, Legacy Rep: 1903
    Location: St Augustine Fl, Thailand

    brian eiland Senior Member

  14. troy2000
    Joined: Nov 2009
    Posts: 1,743
    Likes: 170, Points: 63, Legacy Rep: 2078
    Location: California

    troy2000 Senior Member

    I do have a nice rib-eye steak I picked up on the way to work (that's a Scotch fillet for folks down under), but I can't get out of the control room tonight long enough to grill it. I'll have to settle for sticking it in our little toaster oven, with some Zatarain's Creole Seasoning rubbed into it....

    Here's a before picture. I'll post another when it's done, so someone else can look at it and suffer like I suffered looking at your fish. :p

    [​IMG]

    Well, it didn't come out as pretty as it would've on the grille, but it tasted fine.

    [​IMG]
     

  15. Grey Ghost
    Joined: Aug 2012
    Posts: 194
    Likes: 9, Points: 0, Legacy Rep: 94
    Location: california

    Grey Ghost Senior Member

    The tomato looks delicious. Cream smooth tomato soup is far too boring for my palette.
     
Loading...
Similar Threads
  1. MikeJohns
    Replies:
    3
    Views:
    941
  2. Magdalena
    Replies:
    14
    Views:
    1,908
  3. souljour2000
    Replies:
    47
    Views:
    4,120
  4. gp333
    Replies:
    2
    Views:
    1,197
  5. Sean Herron
    Replies:
    20
    Views:
    3,014
  6. Sean Herron
    Replies:
    0
    Views:
    1,232
  7. masalai
    Replies:
    10
    Views:
    2,278
  8. masalai
    Replies:
    3,693
    Views:
    210,319
  9. continentshift
    Replies:
    7
    Views:
    6,131
  10. timgoz
    Replies:
    40
    Views:
    5,039
Forum posts represent the experience, opinion, and view of individual users. Boat Design Net does not necessarily endorse nor share the view of each individual post.
When making potentially dangerous or financial decisions, always employ and consult appropriate professionals. Your circumstances or experience may be different.