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

Thu, 7 Nov 2002 09:39:03 -0500

Julie,

I think that's an excellent idea. I'll volunteer to put together a "Call for
recipes" page (Assuming it's okay w/ Michael) w/ you as the point of
contact. If you can collect them, we can take care of getting them posted.

BTW - I noticed your partner's name - I work with a Steve DeWeese who lives
in Reston, VA - wonder if their any relation?

Mark Kaynor

----- Original Message -----
From: "Julie Thorndycraft" <julie@circle7.net>
To: "The Rhodes 22 mail list" <rhodes22-list@rhodes22.org>
Sent: Wednesday, November 06, 2002 10:13 PM
Subject: Re: Cookbooks (was Re: [Rhodes22-list] Cooking)

> I will cheerfully volunteer my husband to participate in the recipe
sharing
> and/or Rhodes cookbook. He is a fabulous cook and has done a great deal of
> Boundary Waters single burner/campsite cooking as well as doing the menu
> planning/cooking for as many as 8 on all of the bareboat charters that we
> have been on. We do alot of advance planning and meal prep on the longer
> trips to make sure that the meals are minimal fuss when you're either on
the
> boat or camping in the woods. Maybe we could have a special section on the
> website for recipes?
>
> Julie Thorndycraft/Daniel DeWeese
> Excelsior, MN
> Rhodes 22 Owners (April 2003)
>
> ----- Original Message -----
> From: "Mary Lou Troy" <mltroy@netreach.net>
> To: "The Rhodes 22 mail list" <rhodes22-list@rhodes22.org>
> Sent: Wednesday, November 06, 2002 7:15 AM
> Subject: Cookbooks (was Re: [Rhodes22-list] Cooking)
>
>
> > 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
> > >
> > >
> > >
> > >
> > >
> > >
> > >>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
> > >>
> > >>_________________________________________________
> > >>Use Rhodes22-list@rhodes22.org, Help? www.rhodes22.org/list
> > >
> > >
> > >_________________________________________________________________
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> > >
> > >_________________________________________________
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> > >
> >
> >
> > _________________________________________________
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>
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