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Sailing coastal Queensland

post #1 of 4
Thread Starter 
Hello I am new to the forum as I have begun a new adventure, on a sailboat. In the galley, it's a bit different to a kitchen. Shops are harder to come by, the groceries I have are all that I have. Baking bread and biscuits is new to me. And now I have more fresh seafood to work with.
J
post #2 of 4

Welcome QlderJ. What an interesting gig you have! I'm sure it's an understatement to say you have more fresh seafood! What an amazing place to live and work. (I'm envious; can you tell?) You must have some excellent stories to tell of your adventures finding supplies, managing in a small galley, working in rough conditions, etc. Perhaps you can regale us with some of those stories in one of the forums. Just choose the best one and let the words flow.

 

Your situation is one more reason Chef Talk is such a fantastic place to share, learn and connect with other chefs and food lovers. Where else can you meet someone like you, or bump into others from every corner of the world? For a home cook like me it's culinary heaven. 

 

We hope you'll stop in and enjoy being part of the community whenever you can. Please be sure to have a look at the cooking articles, photo galleries and all the other goodies here. The discussion forums are wonderful, but there's more beyond them.

 

Best of luck in your endeavors! Smooth sailing--

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 4
Thread Starter 
Ah you have a good imagination. We provision monthly but can often get fresh food at places between. I am yet to get anywhere too remote. If it's rough I cook later when it is not.
I have learnt; digital scales are less reliable with the rocking motion than on land. This means I am never certain why my bread is good, or not.
I've scaled back on some pantry items, I dont need endless varieties of pasta, flour, or sugar.
Tomato relish makes a sandwich taste fresh if you have no fresh tomato.
There's a lot of people out here tougher than me, with no fridge living on powdered milk.
post #4 of 4

Welcome, your adventure sounds incredible and I hope you will post some photos of your adventure and the food.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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