boat food

Ok! Flagold, I'm learning… But grits is with white corn, right? By the way, I left out the salt and a little oil, so that the rice doesn’t stick. We like it loose. When you let it sit a while in the fire the bottom part toasts and cakes; it’s what we call: “con-colon”. Doing it with bacon grease adds new dimension and opens a horizon of currents that meander where whim and larder might lead you. In any case, it’s all pretty easy and it keeps well: I mean, rice when stored in containers. Asians couldn’t do war without it.
Will try de grits, though… And I also need a C-Dory to go along with the recipes; that’s one I can’t get through the Blog.
 
Right on the white corn. Grits cheap and store as well if you keep in a tight fitting jar. Less than a buck a pound and a pound of grits (like rice) would keep a person alive a long time. Agree on the lard and health -- but that's the way it's done to get the proper taste in plain grits. With the regular grits usually you can just add a spoonfull or two of bacon or sausage drippings (whatever is being cooked for breakfast) to the boiling water and that's enough to keep them seperated. Pour in the grits (according to package directions for serving amount) and cook.

For instant and quick grits -- nothing you can do will help -- they're simply not fit for consumption and unfortunately due to Waffle House, etc., that is the only way most people are familiar with them because the waitress simply pours a 1/4 cup of hot water in a 2 cent glue mixture and you're charged $1.50 or more for that dining pleasure . . . The restaurant owners love it.
 
Canned Salmon!!:P the stuff ya do yourself of course :shock: that and a big-ol sweet onion of some kind to... don't need to be cookin at all that way :thup
I have some fancy meal packages stowed under the v-berth, they are freeze-dried (spendy :thdown ) but should last forever :?:
anyone know the shelf-life of freeze-dried :?:
My all-time favorite is my famous "Injun Candy" I make.

Canned-salmon and "Candy" (my famous stuff) is for them trips alone when I pretty much am out there shoppin for days-on-end. (trollin, or "drag'n-rino's" :lol: )

out... :bat
 
Whew! RedKfox, that pic in the artic made me turn my A/C unit off. Yep, canned salmon is good and easy. The other one is pickling fresh fish. It’s not only enjoyable but will extend the life of your catch. We call it “seviche”. Eat what you can, then cut the “fresh” raw fish in chunks about an inch X 1/2” and till them with a fork (like farmers do the soil). Then bathe the fish in lemon juice for 15 or 20 minutes, until it changes from pearl to opaque white. Drain the lemon juice and add: chopped onions; freshly chopped coriander leaves; fresh pepper, preferably HOT!; or just about any kind of herb you have on hand and enjoy. Ice cream or sherbet is good for the aftermath.
 
When we were at Lake Powell a couple years back, I threw together a "sandbar scramble". We had 4 or 5 boats beached on a sandbar in 50 Mile Canyon. I cleaned a nice striper bass and cooked it up with some eggs, avacado and cream cheese. Everybody brought their own plates.
When we were at Lake Mohave last year with 6 - 7 boats, I cooked up some wild pig sausage with the eggs and potatoes.
This year while cruising the San Juans, We cooked up some fresh crab with the eggs (thanks Roger, Sensei for the crabs)
Next month I'll have some home brewed Cream Ale at the dock party in Santa Barbara. :beer -- oh, no- I didn't brew it on the boat.
 
Do y'all (that's southern for all-of-you-out there) know it was nearly a year between posts and this thing is chatting like it was a day between?!?!

Crystal lite to flavor your stale water.

Grits are one of the scariest foods I've seen. And Spam.
 
Spam pretty good dotted with brown sugar, cane syrup over that (just a thin line) pinapple rounds over that, and baked.

Next: Dinty Moore Delight . . .
 
I believe in making things easy when cooking on the boat and use Five Brothers bottled alfredo sauce, but any brand will do.
The pasta is a bought fresh tortellini probably from costco or trader joes. Other pastas work well, too. Boil until just cooked. Add vegetables (I like to bring along previously grilled or roasted veggies: mushrooms, onions, sweet peppers, zucchini, garlic all thrown t ogether and they just need to be warmed). Add pasta sauce and thin with a little milk if needed. Just before serving add crab that has been cooked and shelled. I brought some vacuum sealed and frozen crab along for this dish. That makes it really easy. Of course, if you have fresh... or substitute any other meat including any kind of fresh fish. Garnish with fresh grated parmesan cheese, fresh basil and a lemon wedge alongside. The huckleberries were mostly served separate, but I threw in a few for flavor and color. They’re great on salads, too, which is just what you need to finish off this meal!
If you’re lucky enough to have leftover, try putting it in an omelette for breakfast.
- Rene
P.S. I have no idea how to link to the photo using a MAC... no right or left click... anyone out there know??
But if you want a look, this may get you there:
http://www.c-brats.com/modules.php?set_ ... _photo.php
 
Dinty Moore beef stew. I love the stuff. But only for a few days when spousal
unit is not around. It has become quite a joke with "boat buddys".
:smiled john schuler :smiled
 
Dinty Moore...I love the stuff too....and so do the dogs. They won't eat regular dog food.

But the only thing a southern boy needs on the boat to substain life is
hormelvienna.jpg

and Saltine Crackers
 
muumum, nothing like a heapin helpin of Vienna sausage mixed with sauerkraut all pored over a big dish of chocolate ice cream
 
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