Gotta keep well nourished onboard. What's your go to for food while cruising?

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SVAuspicious@reddit

Chicken tikka masal is a favorite. I make pasta sauce 2-1/2 gallons at a time for pressure canning so it's shelf stable. Lasagna and chicken pot pie for the freezer. Goulash when the weather is up. Lamb kofka.

The big issue is two burners and everything hot for service, especially with larger crews.

Not impressed at all with knife skills. Don't scrape boards with cutting edge. Magnetic knife holders aren't safe and handles down are a really bad idea.

sail fast and eat well, dave

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caeru1ean@reddit

I cook very well every night at anchor, but for our last passage we were in st Lucia and there was a Dominoes pizza so I loaded up with 4 pizzas and headed out the next morning.

Highly recommend for the first day of a passage when you don’t feel like cooking or moving around much. Cold pizza really hit the spot 👌

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Arthur-Dent7x6@reddit

My world unfamous Chicken and Irish sausage stew prepared in a Carbon Fiber galley!

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vanatteveldt@reddit

I love the knife rack inside a cupboard. I have mine outside and it's been fine so far, but it's not the most safe choice I even made I guess 😂

Second, we have only two little gas pits, so that limits options a bit. We make lots of Greek style salads, lots of pasta, curry and rice, risotto. But also steak, duck breast, or similar with fried potatoes and salad, usually the day after port 😆

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SnooDoggos8487@reddit

Coffee?

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J109@reddit

hard boiled eggs sliced ham cheese bread

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olneymud@reddit

I love los Destellos!

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ballsack-vinaigrette@reddit

I freeze a bunch of chili or jambalaya in small 1-2 serving containers, then reheat them as we go.

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achi2019@reddit (OP)

With a username like that I'm glad you're not suggesting some sort of erotic salad

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Shhheeeesshh@reddit

Cruising = “normal” life but on a boat.

Therefore, I typically eat what ever I can find in the grocery stores in what ever country i happen to be in.

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Larakin@reddit

This is the only true answer.

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achi2019@reddit (OP)

I disagree! You're not going to be making beef Wellington or panettone while heeling over at 9 knots.

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Pattern_Is_Movement@reddit

You're eating beef Wellington from the local grocery store? Or make it wish at home on land regularly? What are you even saying

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achi2019@reddit (OP)

I guess our diets are different. Beef Wellington and croissants all day every day.

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Pattern_Is_Movement@reddit

Another sarcastic answer, on brand.... and I even was onboard with your original post.

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Pattern_Is_Movement@reddit

You're eating beef Wellington from the local grocery store? Or make it wish at home on land regularly? What are you even saying

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mofukkinbreadcrumbz@reddit

That sounds more like a passage than cruising.

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Alysma@reddit

My dad and his friends go sailing in the Mediterranean every other year. One of them, J, is a former chef who loves nothing more than exploring small town markets and preparing three course meals under any condition. So the first question always is: "Is J coming?" :D

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achi2019@reddit (OP)

That's my first mate onboard, St one point he worked at s 2 star Michelin restaurant, and even on a budget he can whips up ungodly creations that make you question reality.

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Kooky_Ad6404@reddit

You eat better while cruising than I have ever eaten in my whole life

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achi2019@reddit (OP)

Olive oil, garlic, lemon zest and tomatos, try it! Even better if you let the tomatos cook. It's cheap and filling and makes you feel good, try it!

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Pocket_Aces11@reddit

Warm beer and bread

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Proud-Suspect-5237@reddit

Hard tack and maggots.

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sailbrew@reddit

First of all magnet bar INSIDE the cupboard for knives is genius. I'm going to steal that.

We make up a big sealed container of tuna salad that we scoop out and make sandwiches from. Tuna from tins if we don't have fresh. We throw in some boat grown sprouts for crunch. Super easy and quick. Good for a couple of days in the fridge.

When it's cold and miserable we turn to the less healthy but satisfying wieners and beans. Cut wieners into slices and line the bottom of the pot and cook until a bit crispy. Then heat up the pork n beans on top.

But of course, the best meal is fresh caught tuna, pan seared with sesame, soy sauce and wasabi.

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Proud-Suspect-5237@reddit

Recommendation for the tuna! Put it in a wrap, fold it instead of wrap it, and throw it on low heat on the grill, set a timer, and come back down when it's browned and ready. This is my hot passage meal when I'm solo - and by "passage" I mean like 8 hours underway, not overnight. I'm a coastal cruiser.

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achi2019@reddit (OP)

Just font put it too close to your compass! In french the wieners and beans is called cassoulet, and its greatboat good. Just hope you're fine with people sleeping close to you that night and getting up the cabin.

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SingleTack@reddit

Wow, I'm kinda stunned so many comments are about keeping it the same as on land.

Of course we don't live like we are camping but we certainly don't eat the same things we do on land or even at anchor.

Depending who you ask your still cruising while on the hard so long as your doing projects.

All that outta the way. We love our stovetop pressure cooker. So much less fuel, waste heat, humidity, and water. Usually the food is superior as well.

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Proud-Suspect-5237@reddit

That's a good point about water waste and moisture release - might try to find a mini pressure cooker, since we're just two onboard.

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achi2019@reddit (OP)

Never used one but had some food from a crockpot at a thanksgiving. Can't say I'm a huge fan, all the flavors seem to mesh into one big mess. That being said, super convenient to cook I've heard. Especially for a big stew or chili

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Proud-Suspect-5237@reddit

My go-to while underway (we aren't offshore cruisers, but do long coastal passages) is as follows:

1 Can Tuna

2 Tbsp Mayonnaise

2 Finely diced stalks of celery

3 Green Onions

2 Dill Pickles

Salt & Pepper

Mix well, put flat on a soft tortilla. Fry two at a time on the pan (typically in the morning's bacon grease) until brown. Dip in salsa. Never lets me down.

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spinozasrobot@reddit

Did you just use a cleaver to cut cherry tomatoes?

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achi2019@reddit (OP)

The cleaver onboard is seriously more terrifying, we just use it to behead fish we catch. The other knife is a japanese chefs knife, and we switched to the opinel because we realized we hadn't sharpened it in a while. Highly recommend the cleaver. It's much more comfortable than a typical chefs knife

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GoodNameBadHabit@reddit

Opinel mentioned 🔥🤌🎉

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GoodNameBadHabit@reddit

I think it’s a Japanese style chef knife. Very fine blade for slicing, not like a cleaver for splitting bone but shaped the same.

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spinozasrobot@reddit

Interesting!!!!

I would think the size makes it hard to handle for smaller jobs, but I'm open to new ideas.

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Namooooon@reddit

Opinels for the win.

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achi2019@reddit (OP)

I was actually born in St jean de Maurriene, where they're invented. It took me a while to realize it was a internationally known brand, but they're great. Super versatile and easy to sharpen, even if they blunt fast

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Namooooon@reddit

Blunt fast but like you say, easy to put an edge back on! They have quickly become my go to kitchen knife on the boat.

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achi2019@reddit (OP)

I got as a birthday gift a set with every size they produce. The tiny one (2 cm blade) we use sewing and the largest- about 18 cm- we keep blunt for opening prosecco.

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Namooooon@reddit

Sabering prosecco, thats the way to do it. Well played!

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orry-ootdo@reddit

Came to the adventure, stayed for the Cumbia!

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achi2019@reddit (OP)

Buenos dias

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StuwyVX220@reddit

Where are you in the med? I’m central and it’s been blowing a poopoo all year, looks like it’s starting to settle at last.

But to answer your question we just eat normally, what we used to eat when we lived in a house

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achi2019@reddit (OP)

Côte D'azure. We're seeing 6 knots max over the last week... After 30 knots average in the north sea, we're used to a bit more push

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StuwyVX220@reddit

Our old stomping ground was the East coast of the UK as well, plenty of places to hide from swell and wind over tide slop.

Med is a different beast, wave periods are insanely short, 2m swell and 10/12s between waves in the Atlantic was totally manageable but half a meter every 3/4s is painfully uncomfortable (this is all subject to our boat length, beem and weight)

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achi2019@reddit (OP)

Compared to the Baltic (1.5 every 3 seconds because it's so shallow) would grind us down quickly. 13 hours a day for a month we'd lost 7 kg each and didn't feel like going out after that. The med feels like a like right now while it's nice, we want mow than 3 knots. Balena is capable of doing 8 in a breeze :(

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ExcelnFaelth@reddit

The best heavy weather food I've found is rice cooked in broth(or substitute seasoning cubes/mushroom powder as desired). it's very tolerated even when extremely nauseated, cooks very fast, keeps for a 3hr shift with no food safety concerns so everyone can get some food down.

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QuantityVarious8242@reddit

It depends on the wind and general weather. If it's stormy, the best thing is : potatoes, onions, lard, white wine, cheese and if possible a bit of heavy cream in the pressure cooker, easy to prepare, and you forget it on the stove. Eating is not for the faint-hearted, but it's good and nourishing.

PS : it's called tartiflette.

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achi2019@reddit (OP)

Oh, were a big fan of the tartiflette onboard, but as a man of Haute-Savoie origin myself, I will always prefer a croziflette (sub crozets for potatos)

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