Jun 19, 2018
The whole idea seems daunting. You are in charge of ensuring there is lots to eat once you set off to cross the Pacific.
But what is enough? And how do you ensure you and the crew will enjoy the meals you prepare once you have been at sea for three or even four weeks.
Lin Pardey shares her hard-earned secrets to...
Jun 5, 2018
The cruising cook has many responsibilities beyond ensuring everyone on board is well fed. She/he is the person who is most responsible for ensuring the crew stays healthy.
Lin Pardey, who has sailed more than 200,000 miles, much of this as a Crew Maintenance Engineer (cook) shares two important tips tor making your...
May 28, 2018
Boat ovens are notorious for baking unevenly -- one part of an item will be burned while another part is raw.
Carolyn Shearlock, author of The Boat Galley Cookbook, gives a quick solution that will make a huge difference . . . at a very low cost!
Links to Items Discussed
Pizzacraft 12x15 Rectangular Baking Stone...
May 21, 2018
Cooking on a boat is a bit different to start with but cooking while underway, particularly if conditions are "sporty," takes it a step further.
Carolyn Shearlock, author of The Boat Galley Cookbook, gives 13 tips to make cooking on a moving platform easier and safer.
The Boat Galley Cookbook on Amazon:
May 3, 2018
Provisioning isn’t just about taking the food you eat all the time. Leave room for special ingredients!
In this episode, experienced cruiser Nica Waters talks a bit about her provisioning philosophy and the importance of having special treats.
Links to items mentioned in this episode:
Northeast Kingdom in Vermont: