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provisioning???
#90071
03/14/2016 12:07 PM
03/14/2016 12:07 PM
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Joined: Mar 2016
Posts: 251 Okla
ScurvyD
OP
Traveler
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OP
Traveler
Joined: Mar 2016
Posts: 251
Okla
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We are in the early stages of planning a BVI bareboat charter. Im a planner. For ease of cooking and eating dinner ashore, what types of meals, lunches, breakfast do you guys have? What sorts of things do you bring down in a checked bag/ice chest?
Last edited by ScurvyD; 03/14/2016 01:07 PM.
I'd like to be a jelly fish, cause jelly fish don't pay rent.
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Re: provisioning???
[Re: ScurvyD]
#90073
03/14/2016 01:44 PM
03/14/2016 01:44 PM
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Joined: Feb 2001
Posts: 4,214 Toledo, OH, USA
Orange_Burst
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Traveler
Joined: Feb 2001
Posts: 4,214
Toledo, OH, USA
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Breakfast - If you have kids, cereal is easy, get the long lasting milk. We often do breakfast sandwiches; eggs, bacon, cheese on an English Muffin. You can toast the muffins in the oven under the broiler. Some mornings we just have muffins, yogurt and fruit. Trail mix is always a good staple. A couple times we will make sausage and pancakes.
Lunch - Wraps work really well. Bread doesn't last long before it molds. We often have leftovers from dinner that go in the wraps. Sometimes we just have cut up cheese, salami sticks and crackers. I also cook up taco meat at home and take along. Great for nachos or tacos for lunch.
Dinner - We have 11 nights on the boat, we plan 5 on board meals. The rest we eat on shore. Here is menu (most of the time) Filet mignons, rice and salad Marinated chicken breast, red skin potatoes and green beans (leftover chicken makes great wraps and chicken salad) Marinated pork tenderloin, stove top stuffing and a veggie - (leftovers are used for BBQ pork sandwiches) Cheeseburgers and pasta salad Lasagna or spaghetti (in case it is raining and we can't grill), salad and garlic bread (we make the spaghetti sauce or the lasagna at home and bring it with us)
We talk a cooler of meat with us. We pre-cook all of the sausage, bacon and taco meat. I prep all of the other meat so it is ready to through on the grill. Marinated and trimmed, makes dinner prep very easy.
Colleen
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Re: provisioning???
[Re: ScurvyD]
#90074
03/14/2016 02:20 PM
03/14/2016 02:20 PM
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Joined: May 2008
Posts: 857
Cleobeach
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Traveler
Joined: May 2008
Posts: 857
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ScurvyD said: We are in the early stages of planning a BVI bareboat charter. Im a planner. For ease of cooking and eating dinner ashore, what types of meals, lunches, breakfast do you guys have? What sorts of things do you bring down in a checked bag/ice chest? We are always land based but I am the planner/shopper and cook of the family and I am used to cooking in a kitchen tinier than the size of one found on the small sailboat. When we take a cooler, all my proteins serve double duty, I cook twice as much so one cooking session = two meals. Adding to the above chicken mention, grilled chicken for dinner and the leftovers served cold for lunch the next day - chicken salad, added to a pasta salad, sliced/diced for sandwiches or warmed as taco or burrito fillings. I like the large, split bone-in breasts for vacation cooking. For beef, I like cuts like a tenderloin, flank or skirt steak that slices well and is as good cold the next day as an addition to a salad, on its own with a creamy Dijon/horseradish sauce. Again, makes a good taco/burrito filling. As far as starches go - rices, especially wild brown and black rice, is very tasty at room temp (we eat on the beach). If we make a pasta at night, the left overs get tossed with leftover veggies for a pasta salad. Creole style rice mixes like Zataran's are a great way to use up leftover sausage, shrimp, chicken and veggies. I plan the meals at home. All meats are vac-packed and frozen solid. I portion out whatever spices I need into small bags and tape the spices and the recipe to the top of the meat. I have two master lists - one for the provisioning company and one for on-island purchases. I do all this for time savings. If I have room for a couple of boxes of wild rice, nuts, etc I will take that along. If not, I add the dry items to the provisioning list. Precooking bacon, sausage, ground beef, as mentioned above, is a huge time saver and keeps the kitchen cool. My home cottage kitchen has no A/C, no window and no exhaust fan so I learned long ago how to cook the easy way in the summer!
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Re: provisioning???
[Re: Twanger]
#90076
03/15/2016 10:48 AM
03/15/2016 10:48 AM
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Joined: Mar 2016
Posts: 251 Okla
ScurvyD
OP
Traveler
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OP
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Joined: Mar 2016
Posts: 251
Okla
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<img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />Great info, thanks to all of you. I cant wait to go.
I'd like to be a jelly fish, cause jelly fish don't pay rent.
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