Foodies who sail, a dilemma!
I am going on an overnight sail this weekend, and am totally stumped as to what to cook and bring. Challenges of no refrigeration (though temps should stay blow 60), sogginess, and pleasing a group that contains two very carnivorous sorts (one of whom dislikes spice, so my thoughts of curry are nil) with a pseudo vegetarian. Not to mention keeping especially moist foods like soups off the menu due to sloshing. Any experienced at sea chefs? Or at least just some good thoughts! Thanks you