boat food

B

B~C

New member
I'm always on the lookout for decent food that travels well, stores well and has some nutritional value that you can just leave in the boat for emergency purposes. Any ideas?

Here's what I've been packing along lately; Cup Of Noodles (doesn't weigh much and is easy to fix) and Quaker Oats breakfast bars. Those breakfast bars are a lot like a sweetend, condensed, compressed wood product which is good thing because they don't get wolfed down and are always in stock for emergency hunger situations. If you're real hungry they aren't bad and are rather filling.
 
You might want to look into some of the freeze dried back packing food. Some of it is very tasty. All it takes to fix a lot of it is one pot and some water and heat it up.
 
I have a few bags of Mountain House freeze dried in the boat. Used this brand a lot in my younger days while backpacking to the high lakes in the north Cascades.
 
On the gulf coast no cruiser would leave port without his can of: Dinty Moore beef stew.. I've never seen anyone actually eat this stuff but everone has a can.
Jay in Houston
 
B~C,
I'd be careful talking about those bars as a wood product. If TyBoo catches wind of new material he'll be making boat parts so he can save those plastic trees. Don't want to deplete the supply of any one thing.
 
Twinkies, I think they have a shelf life of 50 years. I carry cans of tuna, baked beans and zone bars.
Can anybody tell me the difference between Dinty Moore and dog food?
 
Patty here. Okay, we could eat for a month on Daydream. We have cute little packaged fruit cups, dried pasta with alfredo sauce and a can of chicken to throw in, dried Quaker Oatmeal and radiated milk with a shelf-life of many months, dried hash browns, boxed macaroni and cheese (of course), boxed ready-made soups that need no refrigeration, various packages of hearty dehydrated soups (Tuscan bean, lentil, etc.), a few cans of things like chili and tamales, and, of course, Spam (some parts are meat) That ought to help you out!!
 
It sure does. But don't forget Cheetos, the cheese that goes crunch. Too, they're flammable so you always have fire starters.
:cat
 
"Flat Things". Tortillas. Whether we are kayaking or in C-Run, we always have them with us. They stay fresh for long time and we can use them for breakfast, lunch and/or dinner. I also like to take along boxes of Near East brand pastas and couscous. They cook up quickly and you can add veggies, meat or cheeses. My favorite find this year is boxed pre-cooked bacon. It has a shelf life of about 6 months. You can microwave or just heat it up in a fry pan. Yum. Oh, and beer. :beer That's food, right?
Robbi
 
Roberta Krumm":ygc5s630 said:
"Oh, and beer. :beer That's food, right?
Robbi
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Yep, a sandwich in every can...

I have jars of Tuna, Smoked Tuna, smoked Salmon, Pringels potato chips, Elk and deer Jerky, and I like to keep a few of those snack crackers. You can get them at Costco or other stores... Peanut butter and cheese and Jalapeno are my favorites.
And don't forget the Jiffy pop popcorn.....

I usually have a jar or two of Tuna Salad, some grated cheese and Tostitoes Scoops... oh yea, and my torch :wink: . Mmmmm Tasty :smilep :P
 
I get packages of dried Cajun mixes from Louisiana, Vigo, Tony Chacheries, and Oak Grove Smokehouse. Dirty Rice Mix, jambalaya Cajun Rice Mix, and Etouffe Mix, are the favorites. All of those brands make them and you can mix brands in the same pot for different tastes. All you do with any of them is add a few links of sausage, or hamburger, or canned chicken, or canned shrimp, clams, or a mixture of all of it to the mix, bring to a boil and simmer for 20 mins and it feeds 6 out of an 8 oz package small enough to fit in the palm of your hand (and it's very tasty).

You can get all kinds of Cajun products here:
http://www.cajunwholesale.com/catalog/ if you can't find them on the left coast. For a different taste for your Salmon, Steelhead, etc.,: get some Tony Chachere's Creole Seasoning, take your salmon filet (skin on) and plop it in Greek salad dressing, sprinkle the seasoning on (liberally), put the fillet on the grill on coals with mequite wood and cover for 10 mins with the grill lid vents full open -- then uncover, go between the skin and meat and flip the fish on the grill and pour the remaining salad oil and whatever Creole Mix is in it over the freshly exposed meat and re-cover for another 10 minutes or until the meat flakes and is slightly seared.

Tobasco now makes Chili fixins in jars, and you can take a regular 3 cans of anybodies cheapo chili, a can of kidney beans (or 2 for the brave), and add a jar of Tobasco and a beer and the folks at home will rave for months on that special meal you fixed . . .

Being from the south, I've always got a tupperware dish of meal, bottle of oil, and grits onboard in case I'm attacked by alligators, bigfoot, jaws, or an army of frogs I can make a quick fry out of any of them.

Pasta is good as mentioned, and they are now putting sauces in plastic containers and they are good.

The difference between Dinty Moore and dogfood is there is meat in dogfood, although the Dinty Moore chicken & dumplings mixed with 2 cans of Swanson's Chicken A La King, a can of Campbells Chicken & Dumplings soup, and 1/4 cup of parmesian cheese mixed and served on noodles (or cooked with them (best), is good!

And yes I am the camp cook for many of our prospecting rallies.

The organizer's camp:

DEFC5.jpg


The rally:

DEFC13.jpg


Look close and you'll see the C-Dory.

MM
http://www.treasuresites.com
 
I've been experimenting with the frozen Stauffer's bags of chicken and veggies or shrimp and veggies. After a day or so they thaw, but are fine. Just heat them in a pan. My crews have been enthusiastic for the shrimp and the alfredo chicken, not so much for the garlic chicken.

And the instant oatmeal packets are a simple breakfast. I keep a good supply of them.

Dave
 
Adeline carries many heavy soups and stews, mac'-n-cheese, dirty rice, coffee and hot chocolate that are always on board and rarely used('cept coffee). I always seem to overprovision with food/libations. Chinese Food(Republic Cafe) that I've previously frozen(Tupperware). Arbys sandwiches also freeze well as do burritos/rice/beans from my favorite Mexican restaurant. This stuff nukes up on paper plates and with plastic utensils there's nothing to clean up. My favorite "boat food" is smoked salmon crackers ala Adeline. From the bottom; saltine, mayo, Tillamook Cheddar, smoked salmon, onion, and chopped pepperocini. I like to set up a production line and assemble as needed. Great food that I like to enjoy with an ice cold Carta Blanca. This is standard fare while trolling. YUM!
 
heck with packing food, I'll just hunt down the Adeline boat when I'm on the river :) A lot of good ideas here. One of my problems is the average food consumption rate for a teenage yout. The food that I pack in the boat for emergency hunger purposes can't be overly tasty or it will disappear faster than Snolqualamie Falls brew at a Brat gathering.
 
Favorite snack/meal on CAVU is smoked salmon on a Triskitt cracker smeared with cream cheese and topped with jalapeno slice. Sounds like a strange combo but everyone who tries it has liked it. When smoked salmon is in short supply canned smoked oysters seem to work almost as well. When the salmon has been caught on the same boat it is consumed on, it seems to taste so much better!
 
Rice is simple and keeps. Mixes with just about anything. We cook it different south of the border, though. I toast it a bit in the pan at high heat (a cup for two or less, leftover is fine); then add water about an inch or two over the rice and let it evaporate and consume until you no longer see it even parting it with a spoon. Put the lid on and simmer for 10 minutes and enjoy. Next morning fry it with beans and eggs. By the way, fresh rice with a soft fried egg on top is hard to beat. Eggs keep well. Heck, take the chiken with you, she lays one or two a day and alerts you to anyone creeping up at night and wakes the heck out of you in the morning. I like it better than barking. :smile
 
"rice with a soft fried egg on top is hard to beat." -- we call that grits . . .

BTW: here's how you cook (real) grits:

1. Don't buy instant grits (also known as Elmer's Glue)
2. Don't buy "quick grits" (also known as pasteboard)
3 ONLY buy white pearl hominy Grits (combine the following grits/water/2 tsp. bacon fat or 1 tablespoon butter/dash of salt, dash of pepper) stir all into boiling water and bring back to boil/cover/reduce heat to low/cook down until grits have firm texture (almost to point of a rice texture). Serve with butter -- or -- put in a pie pan, refrigerate or leave out in cold air, cut into squares, coat with egg, fry in bacon grease (Civil War method). Consume with butter.

Cheese grits: add sharp chedder cheese to the grits in boil mode. (warning -- pot may have to be cleaned with muratic acid or thrown away if cheese grits left to dry in pot). Excellent served with fish (no butter on these).
 
Calcaptain32":3pw1smfo said:
On the gulf coast no cruiser would leave port without his can of: Dinty Moore beef stew.. I've never seen anyone actually eat this stuff but everone has a can.
Jay in Houston
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That cracks me up! We have at least one can in both the boat and the camper -- never touched it!

A couple weeks ago, we went out on the river for the day, only to discover we left the food and drink cooler in the truck -- we were both glad we'd found some of those "all-in-one" tuna lunches and packed them in the boat...they actually were pretty good! and the cracker or breadsticks w/cheese -- and we'll never leave home without some water in camper/truck or boat.

I agree about the pressboard texture of the granola bars, but they're nutritional and filling :smile

Oh yeah...almost forgot...powdered eggs -- just like the ones we used to get at the mess hall -- Steve yucked it up when I found and bought them, but he scarfs 'em up when I toss in some ham :lol:
 
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