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Old 08-05-2009, 06:59 PM   #15
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I've made toast off and on using those types of toasters for so many years that I don't consider it difficult but rather think you can get pretty perfect toast pretty easily from them.

oh I'm laughing now. I never even thought about the space while on the stove issue--rather, I like how tiny the toaster folds up when not in use so it can be stashed away. My own big issue with this type of toaster is the crumbs on the stove that must be cleaned up (can you tell I have cleaning issues?). Space has never been an issue as we had a 6 burner stove at home and we have a 6 burner (yes, huge) stove here on the boat.

I agree that using the oven is a good, quick way to make toast--but it is wasteful of additional fuel and if one is traveling in a hot climate, then of course it gets the cabin hotter, too.

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Old 08-05-2009, 07:10 PM   #16
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if I want eggs and beans that's two pans, and what about the snausages...
Speaking of my cleaning issues. You're saying eggs, sausages and beans would be 2 to 3 pans--no way! on my boat. It wastes fresh water and my time. I'm a one-pot cooker every chance I get. If I were doing fried eggs, (canned) beans, and sausages, I'd cook the sausages and put them on the plate, get rid of most of the sausage grease, warm up the beans in the same pan--push the beans to one side, put the sausages back in the mid area of the pan, crack the eggs on the other side (after adding a bit of Pam or sprayed olive oil if needed), put on the lid and keep at low temp for a fully cooked but sunny-side up eggs. Use a spatula to serve hubby and I from the SINGLE pot and what I'd have to clean at the end would be only the one pot, spatula, and our plates/cutlery.
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Old 08-06-2009, 12:04 AM   #17
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You really have a thing about cleaning!
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Old 08-06-2009, 06:49 AM   #18
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You really have a thing about cleaning!
Yea, it's weird. I love things to be spotless and I absolutely hate to spend time cleaning. Therefore, all my labor saving stuff ends up being related to how to keep things as clean as possible with as little effort as possible.
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Old 08-07-2009, 03:20 AM   #19
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wow... is that stove gimbaled?

Yeah I too am usually a one pot cook, which is why when I have crew on my rule is that whoever does the cooking does the cleanup as well.. when I cook it's usually one maybe two dirty dishes... some poeople cook on a boat like they are at home with a dishwasher... I hate getting stuck doing the clean up for one of those poeple... and then when I cook they get off easy...

for breky I usually use just 2 pans and the oven... i'll do eggs and sausage in the same pan at the same time but I don't have any pans big enough for 2 eggs a couple sausage and a can of beans... and thats when it's just me.. if there's more people no way can i get 4 or more eggs and sausage and a couple cans of beans in one pan... you must have huge pans as well as a huge stove to pull that off.

as for gas... I mentioned this before but I don't know how I use so little... i've been on the same 4 gallon (or whatever you call it) tank for 3 months and it still reads 100psi... it's amazing how long gas last when your fairly frugle with it... as I stated on another thread before, I once did a 7 week crossing with 1 crew onboard on just 1 little 2 gallon propane tank... it ran out a couple days after we arrived... so I'm not too concerned about my gas waste from making toast in the oven...
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Old 08-07-2009, 04:51 AM   #20
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I once did a 7 week crossing with 1 crew onboard on just 1 little 2 gallon propane tank... it ran out a couple days after we arrived... so I'm not too concerned about my gas waste from making toast in the oven...
Wow, 7 weeks? *Although I would have loved to have spent seven straight weeks at sea, we've never been anywhere that we needed 7 weeks to get to the next place we wanted to reach. *

Gas. *Leaving Pago Pago, American Samoa headed for Niuatopatapu, Tonga, all the cruisers were bustling around getting propane tanks filled and doing final provisioning, and saying goodbye to those who were staying for a year or so to work and top up their cruising kitty. *One of the cruisers, who had been working in Pago Pago for a few years and finally felt comfortable enough to leave, was furious with what he felt was the Samoan's overcharging for filling his propane tank, and so he only filled one of his two tanks, figuring he'd be fine until he got to Vava'u, Tonga. *He wasn't going to give those people one penny more than he had to!

Unfortunately, he was basing his estimate of how much gas he'd use on my estimate of how much we needed. *Since he didn't make two to four pots of coffee a day, he figured he'd use less than us. *And he and his wife probably would have, but the extra crew they picked up, a girl they had befriended in Pago Pago, was baking bread, cookies, or cakes just about every day. *Well, one day he realized that they were going to run out of cooking gas really soon, the weather was blowing like stink, and nobody wanted to head for Vava'u until things quieted down a bit. *The had to switch to survival mode, digging out a solar oven they had never used before, and mostly barbecuing on the beach using driftwood and coconut shells for fuel. *All that baking burned up his propane really quickly. *He apologized to his wife a lot for that mistake.



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Old 08-07-2009, 12:48 PM   #21
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7 straight weeks at sea would indeed be grand... unfortunately by 7 week passage I mean Tortola to Sweden.. we stopped in Horta and Brixham, England... we just didn't refill out tank since we had a second one, and made it to Sweden on the single tank...

And I definitely agree crew habits make all the difference in the world to supplying... on that same trip we went from Tortola to England using less than 150 liters of water from the tanks (about 6 weeks) we only used tank water for rinsing after a salt bath pretty much, we drank bottled water, which we had oodles of.... on the last week from England to Sweden I swapped my guy crewman for a girl and we ran out of tank water the day before we arrived in Sweden... I told her to be frugal with water... apparently she was washing here hair everyday.... thank god it wasn't her on the crossing... wasn't a big deal because we were in the final stretch but what amazed me was that she really thought she was being frugal by not using conditioner everyday
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Old 08-07-2009, 06:59 PM   #22
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Nope, the stove is not gimbaled. It's a shipmate coal/wood stove that can take a diesel insert in the firebox. We've got non-pressure (Trangia) alcohol burners for quick use/summertime use as well. One of the reasons I'm a "one burner" girl, is that when we're at the dock on shorepower, I'm just as likely to pull out the hotplate and cook as I am to fire up the stove or use a couple Trangia burners in the stove eyes. We spent 9 months living aboard while still working on the boat in the boatyard--most that time I was cooking on a one burner hotplate Only real issue was that coffee had to be made before the meal started whereas I'd usually do it all at once. We boil water for coffee and either use a french press, make camp coffee, or (hubby does) instant, btw. No coffeemaker. I'd only start up the wood burning stove in the evenings for dinner meal and night time heat.

About 30 years ago, I learned many one pot cooking skills from lots of canoe, bike, and backpacking trips with typically 2 to 5 people. A helpful book for folks who just can't imagine working with a single burner is a camping book called The One Burner Gourmet.

My fry-pan of choice for that breakfast meal is a large 11-1/2" one but would only serve 4 people with the meal described. I'd have to move to two pots for more folks

I'd love to be at sea for 7 weeks. I'd have loved to do that trip you describe. Next month, here in San Diego, there's a fellow and his girlfriend who will be giving a talk describing their circumnavigation--they just did the whole roaring 40's thing/all the great capes in 8 months w/ about 60 days in port. I bet it was a blast.

Back to stoves...while we love using the stove with wood, the energy density of coal is better and diesel even better still so on any long trips, we'll likely be using coal or putting a diesel burner in the firebox. This type of stove gets "all hot all over" so that you're able to bake and use all burners at once--thus the only limit on pots really is how many you'd like to clean In the winter, I do a lot of baking and in general we eat better, too
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Old 08-07-2009, 07:17 PM   #23
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"wasn't a big deal because we were in the final stretch but what amazed me was that she really thought she was being frugal by not using conditioner everyday"

Things that make it less likely that folks use too much water:

Don't use pressure water system on any fresh water sources..kitchen...shower...etc..

Only use solar showers with gravity feed. They come in 2 gallon and 4.5 gallon sizes. Suggest the 2 gallon one when in doubt

Using cold water for showers also makes them much shorter...

Finally, on the topic of hair washing--I know that folks say it takes more water to get salt out of clothing, etc than if one just washed things in freshwater...but this is NOT the case when it comes time to wash your hair. It doesn't seem harmful at all to wash hair in salt water (nix the conditioner it doesn't work in saltwater anyway) and then do a quick small-water (scalp) rinse with fresh water. I have auburn hair with red and gold highlights--the highlights get much more pronounced with salt water so I love to wash my hair in saltwater in the morning and then not rinse it with freshwater until that evening. No, it's not so soft that way, but it is clean and I get the added benefit of enhancing the highlights
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Old 08-07-2009, 08:39 PM   #24
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You know I never thought of that as the reason but on my crossings I have pretty much gone blonde, even though I probably wasn't outside anymore than normal... I always pretty much live outside

Unfortunately that crossing was a delivery and the boat was all power, no manual pumps but the couple I brought on in case of an emergency... lovely girl but not my type.... that goes for the boat and the actual girl
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