|CrystalblueoceanSailing and Diving Around the World|
sailing and diving around the world
Chinese cuisine is one of my favorites, to cook and to eat. I'm going to do a few of the better known dishes, most of which can easily be prepared on a boat. Some, like the General Tso Chicken, requires deep frying, so that obviously means using extra care, and you'd have to find a way to store the oil. You can probably use the oil twice, but then you'd have to find a place to dispose of the oil when you're done with it.
Beef Lo Mein
Beef & Broccoli
This is a very well known dish in N America, and it's really easy to make. I'll get back with the list of ingredients.
General Tso Chicken
This is a favorite with a lot of people that I know. It's savory, and sweet, and if the chicken is added to the sauce, soon after the chicken has been fried, it stays crispy.
I realize that most Asian cuisines have their own version of a stir-fry, but I popped this in here anyway. The noise of the cooking is louder than my voice, but you can still hear what I'm saying. Be prepared for the volume, though.
A friend of mine suggested that I start putting up pictures of the dishes that I do, and I realized it was a great idea. I'm open to the possibility of taking on a job as a charter Captain, so the photo resume would be a great way to sell the Chef side of a charter Captain. Another Canadian friend of mind is chartering in the British Virgin Islands, with his wife, and they love it, so I've always been open to the idea. I would definitely be a shoe-in, because I'm a formally trained Chef and Sommelier. I should probably try to take better pictures, but I'll start using these, for now.