Cooking aboard or outdoors

Look-frosty is bored,has nothing better to do so he trolls and wants a response.


I suggest from here on in,not replying to his posts on this thread and other ones in which he's obviously trolling.

Simple.

 

Not dumb at all... I feel rather dumb for not having better explained myself in the original post.

Easy, grab a few not quite ripe granny smith apples. Failing that, get ripe granny smiths and add a drop or two of white vinegar.

In fact you could just about use any sour fruit. Even pomegranate seeds or pink grapefruit.

Blood orange with a drop of white vinegar might work well too.

The idea is to start the cooking process by exposing the pork to an acidic marinade.

I will usually stuff the marinade into the pork and bind it. You end up with a savoury pork strudel. Makes a pork chop very awesome.

I'm experimenting with a bitter morello cherry and red wine vinegar this coming weekend for quail. It might work equally well for pork. I'll try and let you know, as I'm in the crash test kitchen not on the water.

 

Thinking about it a little more White,

If you feel brave or adventurous some time...

Grab a pork tenderloin, slice it very finely as you would sushi and marinade in a lot of lemon juice, some parsley and some garlic for six hours. Thats the cooking of the pork done.

Arrange acid cooked pork slices on a little bed of cold wild or brown rice as an entrée.

The rice can be prepared in advance and zip-locked in a bag, as can the pork. I recommend wild rice as the pale pork looks spectacular against the black wild rice.

A truly awesome way to start a meal on a hot evening without adding extra heat to the cabin by having to cook with heat. Yes you can cook without heat.

I'd follow with stuffed capsicums (the long green European ones), filled with red onion, parma ham and cabbage, grilled on the transom BBQ. Two to a plate is sufficient. If you want to get lucky later in the evening a few tablespoons of heated tomato puree with some chopped basil cross wise over the capsicum will help.

And end with a selection of cheeses, sun dried shiraz grapes and thick toast cut into generous squares, is perfect. I really hate crackers!

If you're serving a hard cheese like Romano or Parma, do so with soft pear slices or sweet red apple slices or better yet ripe apricots. A little ramekin of a good balsamic vinegar will also complement a hard cheese. Drizzle balsamic vinegar over a portion of hard cheese and eat with bread. Yum!

Oh dear, did I just say crackers... Frosty will ramp up about his stale bread again!

 

You see they just love a rough straight guy!!!!

 

Yep thats all on a boat while your at sea --- or at harbour,---6 hours

A little ridiculous eh? From where do you grab this tenderloin. frozen perhaps or from 7 -11.

look In dont mind good recipes but give me a break.

 

I hate to disappoint but marinating in lemon or other citrus juice will not kill parasites hidden in raw meat. This is a good way to spread trichinosis and flukes. To kill the parasites in a similar manner you must ferment the meat or fish in an anaerobic environment for sufficient time for the organisms to expire.

 

I've been eating ceviche and sushi most of my adult life, and it hasn't killed me yet -- or anyone I know. I also love raw oysters.

I'm reminded of a news article a couple of Thanksgivings ago that grimly warned people to never, ever cook stuffing inside a turkey, instead of in a separate dish, to avoid food poisoning.

Hello? Do you suppose the author of that little bit of scare-mongering ever wondered why it's called 'stuffing'? It would have made more sense to simply say, 'if you stuff your bird, make sure the stuffing is well cooked to kill any salmonella contamination by juices from the raw bird.'

 

As rare as parasitic infections are, they are catastrophic when you are the one that gets one.

http://en.wikipedia.org/wiki/Cysticercosis

 

Hmmm. I just planted 2 morello cherry trees. I'll keep that in mind.

PDW

 

I'll have to read more closely, or better retain what I read.... I forgot he was talking about pork rather than seafood.

But according to the link you gave for cysticercosis, pigs (which are the "normal" intermediate host for this parasite) get infected with cysticerci when they ingest human feces. Which I think would rarely happen in today's developed countries, as opposed to someplace with poor sanitation and a population of loose pigs....

I'm guessing it would be safer to eat Jame's marinated pork than to cross the average street.....

 

Since you mentioned seafood; some healthy precautions: http://seafoodhealthfacts.org/seafood_safety/practitioners/parasites.php

http://en.wikipedia.org/wiki/Clonorchis_sinensis

"The acid-resistant cyst enables the metacercaria to avoid being digested by the human gastric acids, and allows the metacercaria to reach the small intestine unharmed."

 

Tins of spam are easily stored indefinitely on board and with imagination can make a good meal. Thinly sliced spam fried well to crisp is the nearest you will get to a bacon sandwich at sea. This of course with a mug of tea at sun up gets the fur off the tounge and is very welcome indeed.

When there is enough light you can walk the wet decks picking up the nightly catch of flying fish.

 

Regardless of cooking method, acid, salt, dehydration, smoking or heating, quality of raw ingredient really is the basis of safe food.

 

Do you wash pots in sea water or fresh? Perhaps just let the dog lick them clean before re stowing.

( stowing James is putting them back in the cupboard)

Theres more to cooking than making a meal.

 

Oh really? I always wondered what the hired help expected to get paid for. Putting things in a cupboard... Fascinating, do tell me more.