Hi, I am Nan, a.k.a. shipscook

[shipscook]

I live in Southeast Alaska, work on mostly research vessels and an occasional freighter or ocean going tug.

Pretty much delve into all types of foods with Mediterrnean, Thai, Indian,
and good old American (whatever the heck that is?) cuisines included.

My job usually involves feeding 20-30 three meals, plus someting for midnight left prepared and snacks.

I work to be able to afford to travel. Read a lot, mostly about food, wine and travel.

Nan

[KYHeirloomer]

Don't let her understated introduction fool you, folks. Nan is a very knowledgeable chef, with an incredible international grounding.

She's a refugee from another site where she used to make an important contribution---until the site become overrun by flamers. So I invited her over here, where such behavior isn't tolerated.

Let's everyone make her welcome---quickly, before she sets out to sea again.

[Jafo232]

Welcome. Look forward to seeing your contributions! Must be different cooking in an environment where the only real fresh ingredients you will get are caught right there.

[Cook Chatty Cathy]

What an exotic job I must say...and here I is stuck at a desk all day. Oh well! But my goodness it must be a cold environment that really impresses me! I would have to opt for a shrimp boat in the FLA Keys!!!
I want to ask is it exciting? Many adrenaline rushes out there on the open waters? I imagine the crew loves having a great cook aboard. Anyway we welcome ya' and know you'll love this site!

Cathy

P.S. Do you get lots of fresh fish and lobster?

[Jafo232]

And king crab? My favorite seafood.

[Cook Chatty Cathy]

Jafo,
You crab lovers tickle me - all that work to acquire such a small amount of meat! I love crab, but finally just threw in the towel and said no more crab legs for me after what seemed like an endless time picking out such a small amount of meat- I like to buy mine already shelled! Lazy huh?
Cathy

P.S. My granddaughter found some crawfish in the little creek that runs through my backyard! I am excited about the prospect of fresh crawfish. They are alot of shelling also, I guess I just feel that they are neater that cracking all those big leg shells on crab, and having it squirt everywhere, and fly all over the table & floor!

[KYHeirloomer]

I love blueclaw crab, and will happily spend all day picking them. I've never been big on the King legs, though. A lot of work, as you say, for meat that's on the course side, imo.

Why are crawfish a lot of shelling? You boil 'em up, break 'em in half, suck the heads and bite the tails. No work to it at all.

[Cook Chatty Cathy]

KYH,
I knowed ya' was a Cajuooon!
The only part of that crawfish eating thing I can handle is eating the tails, delicious eating I must say!!!
Cathy

[KYHeirloomer]

Not from there, but used to hang out in the swamps alot with some Cajun folk.

Before this get's out of hand, I'm going to start a favorite shellfish thread, and we can move the discussion there.

If you're real nice to her, maybe Nan will tell you about Spotted Prawns.

[Cook Chatty Cathy]

Hi Nan,

KYH dropped a suggestion that you know somethnig about spotted prawns.
If you don't mind sharing with us I for one would love to know a little more.

Thank you, Cathy