My Galley on the Malo 39 What is it about potlucks in Seattle? Before I came to this wet and sometimes dreary city in 1990, I think I had been to a couple of potlucks, usually put on as organizational events by members of clubs. Here, in Seattle, I have often been invited to potlucks…
This is the start of a rambling and highly opinionated series of essays about stocking a galley the propane chef way… Every modern offshore cruising book I have every read contains a section called "Galley Essentials". Why do they call it this? Usually this section is packed full of good and not so good information…
The most ironic aspect of GB’s and my relationship is my lack o’taste buds and food memory. I have dined well with this man in many countries, but I have a limited sense of smell and therefore taste (I blame my asthma). As such my recall of meals past is hazy, at best. In contrast,…
The essence of propane cookery is learning to use low heat. This lends itself well to seafood, which does not need a high heat to brown food in a stove top dish. Also, it works well since it uses just a bit of propane. We carry a 10 week supply of propane on board. However,…
Enter the Propane Chef with a RANT. Back when Marianne and myself had a big house in Seattle, we used to entertain a lot. We had Christmas Parties, Thanksgiving, summer parties for 20 -30. Private dinner parties for group of four to six to eight with 3-5 courses. I used to cook for all of…