Cookbooks (was Re: [Rhodes22-list] Cooking)

[Mary Lou Troy]

I'd like one. Not sure how much I have to contribute. We've gotten lazier 
and lazier about cooking but I could probably find a few recipes that we've 
tested. When we first started out cruising, the two cookbooks I found to be 
most helpful were "The One Pan Gourmet: Fresh Food on the Trail" by Don 
Jacobson and "The Two Burner Gourmet: The Cookbook for Cooking Far From 
Home" by Terry L. Searfoss. Both of them were more helpful for the mindset 
rather than the actual recipes, though I'll probably reread both of them 
this winter looking for ideas. I think a Rhodes 22 cookbook would be fun - 
especially the idea of testing recipes at gatherings. The only problem 
might be that most of these recipes are hard to make in quantity - of 
course everyone could make something different and we could all sample. 
What I'm really looking for is a "no refrigeration" cookbook. One of our 
library patrons was talking about one some church group had put together. 
She was going to get me more information but didn't do it and I haven't see 
her in a long time.

Mary Lou
1991 R22 Fretless
Swan Creek, MD / Ft. Washington, PA

At 09:12 AM 11/5/2002 -0600, you wrote:
>Anne, Thanks for the cooking notes, I am more hungry now and anxious for 
>summer time to come back.  I bought a "Tailgaters" cookbook for my brother 
>(big rams fan) which limited all recipies to that which could be prepared 
>on a small bbq and a coleman stove in the middle of no-where - ie 
>tailgating parkinglot.  It is a great concept since the "authors" are 
>forced to tell all the logistics involved in preparing a meal under these 
>restrictions.
>The recipeis read just like yours.  MY IDEA is to make a Cruisers Cookbook 
>- It has been done ( almost to death ) but not with the
>Pre-Preparation and all the logisticical comments necessary to cook 
>multiple Items with only a burner and a BBQ.  Some of these even refer to 
>Oven settings - the closest thing I got to an oven is the laz right before 
>the gas tank exploses.  Is there any Interest in putting together a RHODES 
>22 Cookbook - I would take care of compiling and printing - We could 
>"Test" recipies at gatherings.  Heck the ideas are flowing.  Stan could 
>give one with the sale of the boat.  ANY INTEREST.  Bob Weber
>
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>>From: "anima" <anima@apex.net>
>>Reply-To: The Rhodes 22 mail list <rhodes22-list@rhodes22.org>
>>To: "The Rhodes 22 mail list" <rhodes22-list@rhodes22.org>
>>Subject: Re: [Rhodes22-list] Cooking
>>Date: Mon, 4 Nov 2002 21:40:25 -0600
>>
>>Ok fellas, ya got me on one of my favorite subjects.
>>I really think you're on the engineer overkill for this
>>power thing.
>>I only have charcoal and wished I had purchased the
>>propane magma but several years ago this list went through
>>such a thing about Ka-Boom that I chickened out. I have
>>since cooked on many a boat and have learned the safety
>>steps and feel quite comfortable (though always on the alert).
>>For a weekend on Pickwick (have sailed and overnighted on that
>>great water also) or KY Lake, I believe you just have to plan well.
>>As Brad had leaked, I have the one-burner stock GB stove and
>>a charcoal magma.
>>I do the chicken (or hamburger) on Friday night. This I have in marinade
>>and nearly frozen, since these are more susceptible.Next is completely
>>frozen Pork tenderloin in marinade in ziplock bag for 2nd night. I will
>>put potatoes in oil and lemon and rosemary in a aluminum foil packet and
>>ziplock. These I place on the coals as they are started so the potatoes can
>>cook. (If I am really organized, I sometimes precook 'em a ways at home.)
>>My job hours are long, so rarely get that good!
>>I make a mean rice and bean and corn dish (some of you had this at KY)
>>and this goes in a foil packet and warms up on the coals prior to meat
>>grilling also...you can always leave it on the grill when you put on the
>>grate.
>>  I usually save thick pieces of steak for the third day. I have one of those
>>soft sided coolers that fits ontop of the "beer bin" in the refridge.
>>I have the side opening door on fridge rather than the 'dig in from the top"
>>that I saw at our gathering on some boats. (I like my side opener better,
>>but this may be a familiarity issue) Seems easier to get a beer.
>>I put one of those pre-frozen packs in the soft sider next to the meat
>>along with ice that I replenish through the weekend.
>>Many times even in the 90+ weather, I have to remember to get the
>>frozen meat out so it will thaw and marinate or we eat very late!
>>Often when I come home from store I will marinate the meat before I
>>freeze it...Walla! Super organization! I like those days!
>>The remainder of side dishes I store in cooler in the ever wonderful
>>ziplocks and generally plan for non refridgerated treats. I have planty
>>of beer storage as Brad already told you and... experienced first hand!
>>Plenty of room for dinner wine in the V berth shelves.
>>Plus, 5 fenders for rafting up with the big boys!
>>I always tell 'em.....7.5 foot cockpit...just perfect for a single gal.
>>Meanwhile they are pretty packed in on their 30+ footer cockpits!
>>In the a.m. I use the burner inside with pop-top up for boiling coffee
>>water which is my reverse osmosis water from home. I stock gallons
>>of these in the lazerette. I use the old Melitta drip. they have a new pot
>>that is thermal and holds over 8 cups of coffee! $20 on their site.
>>(Actually, I gave it to Steve because he liked it so much and it is now
>>on the "Bright Star" at Marco Island this eve, sailing on its way to
>>Guatemala.)
>>Guess i'll have to get a new one for my boat.
>>Cooking 101,
>>Anne
>>
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