What do you eat on board?
October 26th 2006 20:35
Not everyone is into gourmet dining
What do you like to eat when you go out in your boat. Are you a gourmet diner or do you prefer simple food for simple sailors?
As a chef I have often been asked to join crew on day trips and voyages and of course with the subtle hint that some help in the galley would be appreciated. My worst experience was on a relatively calm sunny day on a sixty three foot ketch. The owner, a former friend of mine was trying to sell shares in the boat. He had prospects on deck, under sail making his way out to sea through Sydney Heads. Now was the time he wanted the first of the food served. It was a sloppy day not much wind and what there was blew against the tide. As I went down below the boat was accidently tacked and went into irons as no one but the skipper and myself had the experience. I left the skipper to sort it all out.
I opened the oven door and just as my stomach was giving a sympathy heave with the yacht, I caught a whiff of tuna rissoles. "Hmmmm!" says my stomach "lets get rid of last night's booze and food" I hit the deck running and was promptly ordered back down below. He didn't want anyone sick on board while his prospects were about. I mumbled something about it being on or in his head.
As I entered the heads a technicolour yawn burst forth and as in all good dramas, or comedies, my other end decided to let go as well. This while fully dressed and in the space of a broom closet on a pitching, yawing yacht. I managed to undress and to her credit one of my ex wives managed to come down with buckets full of sea water and slosh me down as well as the floor, walls and ceiling of the heads.
Meanwhile with the oven door open the floor of the galley was painted with tuna rissoles. My next step was, to do some thinking on my feet. I slammed open all the galley doors and found some tins of spagheti that had only been around the world twice and some smoked oysters. Add to that some crumbeld tuna that did not make it to the floor with a cheese sauce and voila! I have spagheti marinara for twelve guests. Hey! Where are my tuna rissoles Nelson? demands the skipper. I just rolled my eyes at him.
Next, one wok cooking on board:
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