Another cooking video? Yes, it has to be. Cooking at 6-7 Bft on a downwind course is a completely different number than the upwind course between Guernsey and Roscoff. We also did it a little differently this time. When Sissi rolls in the waves, eating the food is also a challenge. Wet tea towels were used as anti-slip mats, and it works just fine. In addition, the towels are easily washable if something comes off your plate.
For the trip from St. Peter Port to Roscoff we got fine lamb steaks from the butcher. There is no question that I can prepare them on the high seas in international waters. The question was rather how to eat the steaks when Sissi moves in the sea, the steaks on the plate, the plate on the table and the sailors in front of the table.
The decision then fell on lamb goulash. Lamb goulash comes in a saucepan, is served on a deep plate and you don't need two free hands to finally make it into your mouth.
With five to six Beaufort and a windward course, the challenge of making tasty dishes is a lot higher than when driving through a threshold. Or not? See for yourself!
We have an addiction problem on board the Sissi. Jens is incurably addicted to Lasagna. If he doesn't get his pastaration regularly, he becomes an animal. So at regular intervals we have to pay homage to the god of pastafari and prepare a lasagna. For Jens, the weekly lasagna is as important as the coffee in the early morning for me.
One ingredient of lasagna is minced meat. Minced meat is usually obtained from the butcher at home. There it is freshly turned by the wolf and is delicious. We both reject the minced meat packed in plastic from the German or Dutch or British supermarket refrigerated counters. It was problematic to get decent minced meat in the UK. How should that be in southern countries? Jens and I ran through Dublin and tried to buy a meat grinder. In the country of ready-made food, it was impossible.
So we called our sister Christine, with whom we wanted to meet Guernsey. She bought a real meat grinder in Frankfurt and dragged it together with our nephew Benedikt from Frankfurt to Guernsey. Benedikt carried the massive meat grinder in Paris through the catacombs of the metro.
As a thank you we made a lasagna for them. And for Jens. He was trembling again because the last lasagna was more than three countries ago (Isle of Man, local butcher with decent minced meat).
Last year, when Jens and I were bored on the North Sea, we came up with a television format. It feels like there are 100 different cooking shows on TV, either cooking against each other, against the clock or a celebrity chef showing the cooking illiterates how to do it correctly.
There is no cooking show that takes place on a sailboat. We wanted to change that. We wanted to win Dieter Bohlen for the jury, but unfortunately he gets seasick much too quickly. So it didn't work out. RTL did not want to buy the format from us, so we did not get rich with it. Our little video shows that cooking on a sailboat can be a challenge.
Episode 1 and Level 1 are actually not worth mentioning. We drive the engine with wind force 0-1 over slightly moving water. The wave height is a little understated in the video, it was more 10 to 20 meters than 1 to 2 meters. Uh - what? Sailor thread ...
We recorded the film a few weeks ago on the North Sea. Then it was forgotten because we were busy with other videos, other experiences and ordering canned goods in Germany. We are getting more and more fun with video editing and so we rummaged through the old material again. The first episode of “The Swinging Oven” came out.
That day there were delicious steaks from the butcher from Stavoren that we took with us on the trip. In addition carrots and a fine cheese sauce.