ARC Provisioning

[SweetSerenity]

Thank you this is very helpful !


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[DoubleWhisky]

Several years ago somebody pointed me to the blog of British (actually Welsh, if I remember well) ARC crew.
Normally I do not read blogs, but this was brilliant. Excellent read about several people packed on several square meters without a chance to escape. Written with a great sense of humour

I remember that they very lowest day of the crossing was the one, when they finished the last jar of this:





Each next entry in the blog included lamenting about lack of "Polish ogorki"

So.... stock up well

Cheers,

Tomasz

[barnakiel]

Very odd as what you show are plain Gewurzgurke.

Easily available in Las Palmas, Martinique, Guadeloupe or Antigua then also in Panama, Papeete, Auckland, Sydney, Durban and Receife.

Times change. Migrations and globalisation I think work together in this case.

Zywiec available too, at four times the price of local piss.

Cheers,
b.

[DoubleWhisky]

Originally Posted by barnakiel

Very odd as what you show are plain Gewurzgurke.

Easily available in Las Palmas, Martinique, Guadeloupe or Antigua then also in Panama, Papeete, Auckland, Sydney, Durban and Receife.

Times change. Migrations and globalisation I think work together in this case.

Zywiec available too, at four times the price of local piss.

Cheers,
b.

Impossible to to discuss taste - they just failed in love with them and replenishing halfway from Canaries to Caribbean is rather difficult.
And their blog was real fun to read.

More seriously - it is good to know about favourite spices, sauces and other add-ons of the crew when provisioning and stock up accordingly. It keep people happy.
The food depleted of small favourites is just monotonous for everybody.

But of course You and others are right about bread - freshly baked is first and necessary condition of happiness

[carstenb]

Originally Posted by DoubleWhisky

But of course You and others are right about bread - freshly baked is first and necessary condition of happiness

and it is so easy. If you have a freezer, make the dough, portion it and freeze Every day (or other day) thaw aportion, letit rise and bake.

No freezer? Dough will keep in a refrigerator and rise very very slowly if cold. Put it in the mold and stick in the fridge. Bake every other day. This way you should only have to make the dough once per week.

[NornaBiron]

Originally Posted by carstenb

and it is so easy. If you have a freezer, make the dough, portion it and freeze Every day (or other day) thaw aportion, letit rise and bake.

No freezer? Dough will keep in a refrigerator and rise very very slowly if cold. Put it in the mold and stick in the fridge. Bake every other day. This way you should only have to make the dough once per week.

Wow, you must have a huge fridge. Our rather small space is reserved for cheese, milk, yoghurt, wine and beer - no space for bread dough! And the dough is easy enough to make up as needed.