Several folks have asked me what I eat onboard. In fact I cook pretty much the same stuff that I’d eat ashore with a few modifications. To some these mods may seem like laziness but there are good reasons for taking certain shortcuts.
Onboard there are some critical supplies that are limited. Chief among these are water, fuel, and time. I tend to favor dishes that use very little water, preserve cooking gas, don’t require hours of preparation or fiddly pot-watching, and minimize clean-up (which saves both water and time). Also, because the galley is in the center of the living area its important to minimize the generation of heat and steam. Excess heat is an obvious concern in warm climates. Steam (for example, from boiling water) can be a real concern when its cold as it exacerbates condensation on the inside of the hull and in poorly-ventilated lockers.
I tend towards a vegetarian (or at least pescatarian) diet and eat a lot of pasta. At home this pasta would be cooked first in a big pot of salted water (until the dog tells me its ready) and then drained and topped with a sauce that was cooked separately.
On the boat that approach would violate almost all of the concerns raised above. Instead I cook pasta directly in a very loose sauce in one pot on one burner. Is the result perfectly al dente pasta? No. But it saves water, fuel, dirty dishes, generates less steam and tastes really good.
Here’s how I do it:
And that’s that. One pot, one bowl, one spoon and one fork to clean. No water wasted. Texture is as good as can be expected but wasn’t perfect to begin with so reheated leftovers taste just as good tomorrow. And the boat smells fantastic for hours afterwards.
Basic formula: 2 cups (15 oz +/-) of crushed tomatoes + 2 cups of water + 2 cups of pasta feeds 2 normal people.