for weevils, either Freeze for three days, which is what we do here at home with all our grains. or if it is a hard grain , like rice you can bake it at at least 140 F for fifteen minutes
@@sailingitlldo1109 not much room in a freezer for this but a solution if lots of space. And not much propane to cook for that long. Guess it depends where you are cruising…and how available space and propane is.
Started re-watching all of your videos today. It's incredible, the amount of every day knowledge Patrick could pack into one video. No BS. Nothing but need to know information to save everyone massive headaches. Thank you for everything Patrick and Rebecca.
Just read your comment again. Thanks for watching them still. Yes…he had so much useful information between those two ears. I’m glad he left so much for us. He had so much more. Going on 2 years soon. Can’t believe it
You made me smile as you describe all the foods from America being of better quality. I used to think the same until we moved to Europe and realized how bad the food actually was and how much better quality and more variety Europe has. And yes, eggs will last up to six months unrefrigirated at room temperatures, I don't know about the tropics.
Eggs are porous so if you rub vaseline around each egg individually and rotate them in their storage basket etc. they last a very long time. Eggs coated in petroleum jelly will keep for months on end but will eventually develop an off-flavour after a few months. At about the six-month point this taint increases until it becomes unacceptable for most people. You can paint each egg with sodium silicate (water glass); boil each egg 10 seconds; deep-freeze the eggs; turn over the eggs every two or three days. Neither Vaseline nor sodium silicate is dangerous to your health if a small amount should get into your food while you are breaking an egg. Eggs that have been frozen have a pale yellow yolk and if the freezer breaks down they turn bad after 5 days. Turning an egg carton 3 times a week or boiling for 10 seconds keeps the interior of the egg moist and fresh, the drying out of that interior is what causes the egg to go bad. If you forget to turn your eggs due seasickness etc., they will go bad after 25 days. Eggs are great and you can have them simply as eggs, egg salads, deviled eggs, omelets, custards, soufflés and cookies.
This applies to eggs that have not been washed/refrigerated prior. Washing (like American store bought eggs) removes the protective "coating" making the eggs porous and open to bacteria. We never wash our farm eggs until just prior to eating them.
We freeze all grains and rice for a week. Next we spread out to dry. Then but In masons gars but in an o2 absorbers, then vacuum seal with lids. We have things now 3 to 5 years with no bugs
Freezing is the best way (I think you need a min of 2 days). If you can't find a freezer, you can use DE (Diatomaceous Earth), which is an organic silica powder that you sprinkle in your grains. It's non toxic to humans but will kill bugs (small shards of silica are like razors to bugs and they will dehydrate them). Be sure to get food grade DE though.
@@howea3172 DE is awesome stuff. It can be sprinkled on the carpet to kill fleas, given in the dog food daily it helps to control worms. I take it myself, DE mixed with a red clay powder, and the red clay will help to detox the body.
Great video, Patrick. For those sailing in Australian waters and putting into Australian ports, here are my provisioning tips: 1. Beef and lamb have become very expensive because they have been enduring the worst drought since European settlement. Having said that, no fresh meat or fruit products are allowed into Australia from overseas. When you declare your arrival to Border Protection you will have to hand over any meat and fresh fruit. Stock up when you are there. 2. Coffee...Australians detest instant coffee. You can buy it, like Nescafe, but its expensive. They make fresh coffee at home and not the filter type. They make their coffee with a plunger or Espresso machine. You will never be served filtered and brewed coffee, even at McDonalds. 3. Oats. If you ever find a weevil in Australian rice or oats, it would make the 6pm news. 4. Milk. UHT milk can be bought in 250ml to 2lt packs. It lasts for a year. No need for powdered milk which is not readily available in big packets anyway. 5. You can buy just about any fruit or vegetable in a can in Australia. Buy the local brands like Golden Circle or Edgells and support the drought striken farmers. 6. Fresh fruit and vegetables are plentiful and cheap. You can often find local farmers markets in regional coastal settlements and centres. 7. Anything that comes in a box with Kellogs on it like in the USA, can be bought at an Australian supermarket. The ingredients will be local. The same goes for Kraft or Heinz. 8. Maple Syrup...the real stuff from Canada or the USA will cost up to $10 for a small bottle. They do have maple (flavoured) syrup which is cheap. Tastes the same to me. 9. Marina fees in the big cities and larger coastal centres are expensive. Marina managed moorings are not cheap either because the demand is high. 10. Fuel. Diesel and Unleaded ranges from $1.60 a litre at a servo to $2.40 at a Marina. More in remoter areas. Its the first thing Americans notice when they fill up the rental car or the boat fuel tank. Some of the prices of groceries seem expensive compared to the USA, but remember, the Australian dollar is only worth US$0.68. Also lower skilled wages are much higher than in the USA. A checkout chick in an Australian supermarket would be on $21-25ph plus overtime and casual loading of 10%. If you plan to get some local work, wages are strictly regulated. The minimum hourly rate for any job is just under $20ph for permanent work. Mostly its much higher than that. Lower than that, the boss goes to jail. For casual work, you add 10%. You are paid overtime rates over 37.5 hours in a week or over 7.5 hours in a day. There are additional loadings for evening, late night and weekend work. You get 4 weeks paid annual leave a year and 10 days sick pay. None of this is negotiable. Don't fall for the "cash in hand" job offer. Its illegal. No deductions can be taken out for accommodation or meals provided.
All super interesting info! We didn’t sail to Australia becuase we heard there were so many rules. We flew there instead when we were in the Phillipines..
As usual I always learn so much from this channel! I cant stand the reality show type atmosphere of many of the other sailing channels....this one, it rocks...Good job Mr. Patrick Childress
Thank you for making this video. I have watched many and this one by far is more informative than any others. I have never sailed before but it's been a dream of mine my whole life. So I watch and learn all I can before making the jump. Thank you
weevils can be killed in any grain/flour by freezing it for a few days. i know this option is not available to most cruisers, but it does work. keep it air tight and freeze it for 3+ days.
Patrick, I have a lot of respect for your commitment to excellence. It shows in everything that you do and in the making of your videos. On another point, regarding the larva and/or bugs that can be found in the food that you mentioned, they can also be killed by freezing them. Not all yachts have freezers but those that do can freeze the food for several hours / over night and the eggs/bugs will be killed. Feed stores in the US often freeze bagged dog food at the store when it is received, before putting it in the shelf for sale. otherwise they get tons of moths flying in the store. Be safe, Will
I am very happy the information was helpful. Stock up a lot, food is extremely expensive in Tahiti and all of FP. Oh....if you find any extra boat fenders, carry them along as they need them in Fatu Hiva. You will get a lot of mangoes or whatever for them. Also, the Thor Heyerdahl book "Fatu Hiva, Back to Nature" is a great read before you go there and is a good trading item if it is a French version.
One thing on the eggs - once refrigerated they need to be kept refrigerated so keep that in mind when you purchase. Also most condiments (ketchup mustard etc) do not need to be refrigerated. Have to check with my wife but I think it's the same for mayonnaise. I am a fan of RO water. We just found the water quality to variable in the Caribbean. Nice to have provided your energy management can handle it as they are energy hoggs. Great video and lots of good ideas in the comments. Keep em coming peeps!
Superb channel! Just discovered you a couple of days ago, and I've been bingeing ever since. So informative -- and enjoyable! I am learning so much. Many thanks indeed!
Another Great video Patrick, thank you. A few weeks back you had asked for some suggestions... You could speak about the electric on the boat. How much solar are you running, do you also have a wind (or water) turbine? What systems are most demanding, and what if anything, have you been able to do to make them more efficient, etc. Maybe you could include how you manage fresh water. I think I saw in a video that you do some rainwater catchment? How do you make water last? Thanks again. Really loving the videos!... Roy
Thanks Roy for watching and the great suggestions. I will add them to the list. We just replaced the head stay and rebuilt the rollerfurling. We hired a local rigger to help......he was a help but left on his own to do the work, we would be paying a price somewhere far out at sea. "Can You Blindly Trust That Professional To Work On Your Boat?" might be the next title.
Patrick if you get an infestation of weevils like you showed in the rice you can kill the weevils and the eggs by freezing them for three days. This is also a good way of prepping grain products if you have the time and freezing capacity. Buy the grain products early re- bag and freeze for three days then whatever bugs and eggs were present are now a protein supplement. Before modern refrigeration it was very common to find bay leaves in many grained food. However Bay Leaves are not a fail safe solution whilst the scent is not liked by weevils, cockroaches etc etc it is not strong enough to repel them. It was used as it was a better than nothing option. Bay leaves are really good at repelling flies, moths and mosquitos. Whilst this is not normally a problem on a sail boat they can be when docked in some parts of the world. Especially if you have to travel up river or the anchorage is very well sheltered. It does not have to be a third world country, beautiful Florida sunsets are not so special when you feel that you are nothing more than a buffet or Hell on Earth summer in Scotland when the midges are out. The summer midges in Scotland have to be experienced to be believed. Florida might make you feel like a Buffet table but the midges in Scotland make you feel like you have fallen into a lake full of piranhas They are impervious to all repellents, but not Bay Leaves.
Top content and really enjoyable. One point that I disagree with regards beef. I think that grass fed beef as found in the U.K. and Ireland is the best.
I tend to agree with you :) Patrick was always a bit of a conservative in regards to American products always being best. But I Rebecca have had some extremely good beaf in various corners of the world!!!
Even when coastal sailing, i keep a supply military type MRE's aboard. The kits include a chemical pack that heats your meal up and is high in calories. Perfect for stormy conditions when a stove is not as practical.
MREs (Meal Ready to Eat) are a good idea. So far, in very bad weather, we survive on peanut butter and preserves or something simple out of a can. We should have stocked up on MREs before leaving the U.S..
The lasagna is to die for. Well maybe not, but compared to some of the other dishes it is pretty good. I have quite a few I keep tucked away just in case all else fails.
You can save a lot of money getting supermarket ready-to-eat meals. There are some really tasty options available. But the shelf life deteriorates a lot, if the weather gets too hot. For long term, consider Freeze dried food. The meals are pricey, but they have a shelf life for up to 30 years. You can also get much cheaper freeze dried veges, which are a convenient addition to a meal.
I also started crossing oceans long before RO systems were available, and currently do not have one on my sailboat. To conserve water my first captain told us the grey water was our emergency water supply. Surprising how little you will use if you believe the stuff running down the drain is your emergency supply. I am sure he was joking, but it did teach me how to conserve water on an ocean crossing. In the Philippines it seems almost impossible to get rid of ants and cockroaches while tied to a dock. I however use boron powder (essentially the killer ingredient in borax) mixed with light molasses to great success with ants. With cockroaches it takes a little while longer, but usually within a few days of leaving port my sailboat is infestation free. I don't think bay leaves will do anything to stop an infestation of weevils but it does seem to stop them from spreading to other containers. As a habit I repackage all grains and flour in weevil proof containers. It will hopefully either lock them in or lock them out. You’ve most definitely - unknowingly - ingested weevils, their eggs and/or parts as they can be present in produce from a processing plant. In this case, ignorance is definitely bliss. Thanks for another great video Patrick. I am currently laid up, and any entertainment is a blessing.
It sounds like we both might have started crossing oceans about the same time. I feel so fortunate to have sailed back then as now I know what we don't need and, like you, how to be conservative. It amazes me how many cruising boats these days would not think of washing their dishes in salt water then rinsing in fresh. Thanks for your other insights mentioned in your comment. Whatever the ailment, I hope you get on your feet and back out there soon.
@@RVLifeNOW - I don't know your age, but I think you have at least a few years on me. I started sailing on the North Sea in the Netherlands during the 70's, and my first Atlantic crossing was in '73. In my opinion there is no better proving ground for sailors than the North Sea. I had a knockdown in March 2018 that badly injured my spine, and I am currently on the surgery waiting list. One of my adult sons has come to stay with me in the Philippines until I have recovered. In the meantime he is learning to sail, and we are getting to really know each other. Before my accident it had been almost eight years since I saw my family in person. Sometimes God works in mysterious ways.
I eat heaps of canned tuna spam chicken and rice a few herbs and some local fruit and veggies .I don't have a fridge but we survive i stock up and i probably go 6 months on this simple style meal
As a former cattle farmer, I’ve always preferred grass fed beef, but if all you’ve ever had is grain fed beef, such as is very common in the US, you mightn’t appreciate the taste of grass fed. Grain feeding will often marble the fat through the meat which can make it more tender, but grass fed doesn’t have to be tough, isn’t as fatty and for mine, tastes way better. I think the beef in South Africa, New Zealand, Australia and South America is all great.
It all makes me think of how different the recipe is around the world for Oreo cookies. Depending on the country, the amount of chocolate and sugar content varies depending on that cultures preferences. It is all what you grow up with and then prefer later in life.
thanks for the videom, I enjoy watching your vlogs as I find them so imformative. Im new to sailing and recently bought a 23ft Westerly Pageant with needs abit of tidying up, but thanks again for the content you put out for people like myself, Happy Sailing and wish you all the best for 2019
Thanks for the list. I'd disagree on certain points (i.e. Corn fed cows being better, etc) but I appreciate the video and suggestions for the shopping list.
A friend who reviewed that video disagreed with me also, especially if the cattle are being fed GMO corn. Because of his comments, I went back and redid the intro about some people liking hot peppers, which he does, and I do not, and about some people preferring Australian and S. African beef, which he does. Thanks for watching.
In school we were fed on a diet of maize and beans. By December the food was bitter because of the weevils. The maize and beans were stired in a granary in ghuny bags from January
I've been using a modified version of Patrick's provisioning list for years. I cannot agree about the instant oatmeal. The instant stuff sets off my asthma. I looked at the ingredients and it contains sulfites, which I'm allergic to. The good thing about that is that I can only tolerate really cheap wine or really expesive, both of which have less or no sulfites. Cheers to you and Rebecca.
Hi Gareth, We just arrived in Tanzania, Africa, after leaving Mayotte, in the Mozambique Channel. 20 - 30 knots on the beam or off the port quarter. 120 jib, sometimes rolled to a 100% the whole way. Never took the cover off the main for the 3 day, 2 night passage. Monitor did most of the steering; easy. Great to see your comment here. I wonder if you are referring to those little packets of individual serving "instant" oatmeal which it takes about 6 of them to fill my bowl. Those little packets are so full of sugar and terrible flavors and probably all sorts of things, like sulfites, which is not found in the ingredients of any of the oatmeal packages shown in the video. The "quick cook", "instant" oatmeal shown is just more finely cut whole oats so it will cook faster. But I haven't cooked oatmeal in years. Like a lot of other cruisers out here, I just pour on the milk, mix in some other ingredients, like grated coconut, and eat it. I like the finer texture which is easier to chew....We had some of those little individual serving packets on board once but they sat for so long, weevils ate most of the oatmeal in those packets, even though it was Quaker Oats brand. Thanks Gareth for checking up on me and not allowing me to go too far astray with any of the information in these videos. Gareth Hughes is one of those very experienced captains I have had the fortune to work in the proximity of while moving sailboats, back and forth, from New England to the Caribbean.
Another great bid Patrick! Thanks for the excellent information. One video tip? If I may? Always think lighting lighting lighting. In the opening the sun was behind you.
Thank you Richard. Knowing zero about videos when this channel started, tips from friends and viewers have helped greatly. I wish I could go back and redo some of those earlier videos. The newer ones are better but still room for improvement.
Thank you for the very informative videos. I will put some of your tips and innovations into practice on my Shearwater 39. I am based in Durban and do a lot of single handed sailing on the East coast between Durban and Capetown.
S. Africa, the home of "Jungle Oats"! I am sure you have some great coastal sailing stories to tell. Certainly we will cross paths. We are in Dar Es Salaam then sail to Richards Bay to haul out for several months before continuing south. Thanks for leaving your comment.
I use Food Saver vacuum sealer, and I never have a problem with insects in my dry goods. It's worth investing in a machine, canisters, and a few rolls of vacuum bags. It also protects from oxidation degradation, and extends food life significantly for dry goods and also refrigerated food that I keep in the vacuum canisters. They last several fold longer in the refrigerator.
Thank you for that Patrick, very informative. My greatest dream is to own a catamaran but never got past a caravan although provisioning is similar. Best of luck to you 🇦🇺
Hello Patrick!. Wait until you reach Tierra del Fuego (Ushuaia) and you'll taste the best beef in the world, the Argentinian hahahaha. Cheers from Buenos Aires
I caught a glimpse of your spice rack in another video and there are way more spices on it than there are on your shopping list. What is on your spice rack and why? We had to work really hard to get our spice collection down to 14 (below). It seems like we should get rid of a few more, but it's getting much harder part with them (we used to keep 30+ herbs and spices stocked). Salt Black Pepper Chili powder Cumin Cinimon Ginger Cloves Garlic powder Kräuter de Provence (herb mix) Parsley flakes Nutmeg powder Curry powder Lemon Grass Garam Masala
We use so few of them it’s kind of REDICULOUS for us to have a spice rack at all! . It’s more like a dust collector. But if we remove some, they slide back and forth when we sail down wind. And I can’t stand things smashing around underway...it’s a quick route to seasickness for me...so we keep the spices. Maybe someday I will take up cooking as a hobby and I will know what to do with those pretty spices ;) -Rebecca
Spices Take so little room and add so much to your pantry. Your listed herbs and spices are basically what I use weekly. I think you are limiting yourselves and should expand. Adobo is a versatile spice (Jamaican, Cajun, French), Paprika (subtle but wonderful with starches), Cilantro (OMG, just experiment), Basil, bay, thyme, rosemary, sage and oregano, (these last six are great for the hearty stews, roasts and savories). There are so many more that can turn the same old in to the extravagant. Another favorite is Celery Salt, this innocuous blend can transform a bland potato soup or chicken (anything... salad, roast...) into five star WOW. My suggestion would be to invest in a fair sized Humidor for powdered spices. Hard cheeses are another source of added flavor and they keep very well. Bon Appetit.
BTW the tinned butter is called Clarified butter, where the butterfat is separated from milk solids & water. It's heavily used out of Indian influenced countries (Indian grocery stores typically should have it ... they call it Ghee) and its cheaper than buying clarified butter. It's shelf stable and is good for cooking/frying. Not that nice to spread on your bread though.
It may contain NZ butter (probably canned here, as NZ dairy industry is large) but the company is Australian. I'm in NZ and never seen it before. We only get clarified (or ghee) butter in tins here (which is also pure butter with butterfat skimmed off). It looks like that tinned butter needs to be treated like regular butter when it is exposed to air. Shelve stable until it's opened. Clarified butter will last a lot longer without refrigeration even after being opened. The clarified butter tins also have recloseable lids.
@@howea3172 - It may be Australian owned (though I believe it was originally a NZ company), but it's not easily come by even here in Australia. To the best of my knowledge, it's primarily an export product. If you want to try some out, look here: www.kiwishoponline.com.au/eshop/Red-Feather-Pure-Creamery-Butter-340g.html
@@Garryck-1 Ballantynes Food Pty 39 Ballantyne Street, South Melbourne Victoria 3205, Australia A Victorian family owned company since 1929 Considering NZ is the 800lb Gorilla of Dairy Products in this part of the world it's likely someone like Fonterra is contracted to produce it.
hi. just came by your channel. i am an aussie. i live in qweensland. All over is expensive and one of the resons is the primery producee has no subs from the goverment. if that changes maybe the cpi cost of living index may go down but unlikey. Another thing is australia is the most tax on everything full 10% at present the goverment had considerd putting that up as well. Well thats about all i can tell you. Gerard toora.
Thanks for the response. I can give you an real example of cost of living in Australia. coles/woolworths sells 1 liter of milk at $2.00 the farmer gets payed .75c there for the stores make around $1.25 of each liter of milk. That should explane why Australia is one of the most taxed countrys in the world and the prices whent up a little while back. perhaps you should look at tbe world econamy before comparing prices because the otherthing that effeicts what you can buy hear, is the exchange rate. Gerard. Toora. Thank you. Gerard.
Or use honey instead of maple syrup! If ever you pass by the Philippines, I also recommend coco nectar (tastes like honey and tamarind) which can also serve as daily vitamin (rich in amino acids). Hypoallergenic too.
Great tips on provisioning Patrick! Do you remove the paper off the cans and label the contents in order to toss the paper and allow storage in bilge areas? How about washing and dipping all the fresh produce in fresh water with a little bit of bleach to remove bugs and potential pathogens. I have seen that done in another sailing channel (Delos) and by commentors on some other sailing channels and it seems to make good sense. Do you also store some of the products such as rice, flour, and oats in air tight containers to prevent weevil migration? I guess it depends on the space you have available and the size of containers. Great comment below by other viewers as well. Fair Winds Patrick and Rebecca.
Hi David, Since our bilges get wet at times, the only thing we store there are plastic bottles, like soda bottles. I suppose washing vegetables in a bleach or iodine solution might be something to do, we never have. Vegetables get cooked at a high enough temperature to kill pathogens. If we saw bugs, we would wash them down the drain. Weevils can be a big problem so we now store rice and flour in closed containers with a few bay leaves thrown in. But even pasta can develop weevils so a cruiser has to keep a close eye on anything with a grain origination, we can't unpack and store everything in plastic containers.
@@RVLifeNOW I think the point about washing veg in a bleach solution is to do so at the time of provisioning -- to extend the life of the veg and stop them going soft before you want to cook them...
One nice thing about buying grains, sugar, coffee, flour, etc... is the cost savings of buying in bulk, and if stored properly, can last a year or several years, pending the type of product & methods of storage. If you know what you tend to consume over the course of 6-12 months, then you can scale those items in larger food grade containers in deep storage...and then use smaller 1 quart & 1 pint containers for daily use, as refillable's. By utilizing this habit, you also prolong the life span of the bulk storage, since you're not re-oxygenating the product every time you open the container, thus slowing down oxidation & rancidity effects. By keeping smaller portions (a few days to a week supply) in small sealed containers, you also keep any invaders quarantined from infesting anything else, especially your home or vessel. Clear plastic or glass held into the light will generally cause newly hatched parasites to reach for the light, and become visible on the sides of the container when examined in the light. If you see the infestation, you can eliminate that isolated chamber & spare your other food supply & vessel, thus minimizing any need for chemicals...especially important w/ pets. Chinese take-out soup containers work great because they are cheap, rigid, flexible & stack-able, taking up little space...and w/ a roll of tape & a sharpie marker, you can re-label any container at any time. Acrylic containers can work well w/ the air-lock lids, but can prove dangerous like glass if you should drop it. Polymer dog food storage bin containers can also be a great option ( a safe within a safe), since you can get many different sizes & some even have wheels...great for multiple items, offering another layer of protection from parasites, decomposition, oxidation, and humidity. As far as corn or grain fed beef, pork, chicken, etc... That was old school logic imposed by special interests back in the 70's, 80's and even prior. We've since learned about the problems associated with GMO's, Glyphosate, effects of hormone's added, etc. Grass fed, free range is considered ideal, if you can afford it. It's a deep rabbit hole, but so is corruption...Interesting parallel between that world & living the sea (or freedom) life w/ options.
i don't normally do patreon donations. there are way too many sailing channels. but decided that you warrant a thank you for your educational entertainment. however. I don't see that you have a patreon account. for that, my hat is off to you, again. but unlike most channels, you have viable and useful information that is worth paying for. education is not cheap.
non yayet, that is very generous of you and I certainly thank you for the offer. It takes me 2-3 hours to edit and produce one minute of finished video; that does not include the filming time. If I were not retired, there would never be time enough to make these videos. Certainly it would be nice to offset the expense of camera and computer gear to make these videos but I would not feel comfortable accepting donations....but dinner somewhere in the world when our paths cross? Also, doing the Patreon thing, I would feel obligated to producing "product" every two weeks to keep up a schedule rather than showing topics I am interested in and would put up every 3 weeks or so. We are trying to offset our expenses in other ways like Rebecca is putting up "affiliate links" on our blog site, Where Is Brick House.com and in the video descriptions. That helps a little. The owner of the blue sailboat that was totaled by the tugboat, I offered to set up a Go Fund Me account for him and put that in the video, but he declined. That I didn't understand as that wrecked boat is all he has....but I suppose, like me, he would not like to feel obligated. Please post more comments in other videos. That is help that You Tube likes to see and helps the metrics. Thanks!
@@RVLifeNOW that was a very well defined response, thank you. I"ll be looking up brickhouse.com where do you figure your travels will be taking you over the coming winter? (my resort keeps me grounded in the warmer months here in Michigan, for the most part). We expect to be traveling again this coming winter. I'd be honored to take ya'll to dinner, and let my sweety meet a true ol salty in person. that would be an extreme honor. Kevin
I've tried sticking my flour and rice in the microwave to kill off the bugs that come with the product. Microwave it and then transfer it to a hard sided container with a lid. Since the flour and rice doesn't contain much moisture so the microwaves primarily heat up the bug eggs and bodies.
Another good video, Patrick. I have read in several sources that freezing flour, oats, rice, etc for 48 hours will kill weevils and weevil eggs, but I have yet to try it.
I have read that also but, unless it is a big honking catamaran, a lot of cruising boats do not have the freezer capacity to be freezing all their pasta and oats. It would be worth a try though.
many good deals can be found buying foods from the local farmers, but be careful and inspect your food for hitch hikers and other food safety concerns.
I heard somewhere that you should take the labels off the cans so that dust mites and other critters don't stow away. Is that your experience? Thank you for the helpful video.
Mark, you hear a lot of things that aren't practical....like never have anything made of glass on a boat. We have never found a reason to remove paper labels from cans. If one does not remove labels when living in a house, for the reasons you have heard, why should it be different on a boat? I have only read of some cruisers removing labels so they won't clog the bilge pumps, but those are not the cruisers I have known who are out crossing the Pacific or Indian Oceans. I would consider such a thing if we should ever head down around Cape Horn....but Tierra del Fuego sounds a bit more enticing. Thanks for watching the video and for your comment.
I think any cans stored in the bilge or areas that are likely to get wet should have the labels removed, otherwise there is no real good reason to take them off.
@@flyingdutchman6984 - And if you're storing them in the bilge, don't just remove the labels and write the contents on them with a permanent marker (very important!), do what the old-timers used to do, and varnish (epoxy?) the cans. Otherwise you're just begging for them to start rusting.
Hi Patrick, Thanks for the great information. As a couch cruiser (laying plans to become a real cruiser) your videos are so very helpful. We have cruised the San Juan and gulf islands for the last three summers in our Macgregor 26x. Very much looking forward to setting sail. Can you talk more about the right boat to buy for new cruisers
Fly Nine, That could result in a very long list of requirements depending on who you ask. I would say our 40' sailboat is just adequate for 2 people. 44' would by my upper limit but much more enjoyable if people were to visit but also for carrying all the repair supplies, tools, etc. needed to be self sufficient. I would prefer a newer yacht design over the older designs as the newer boats are faster and more maneuverable. A boat set up for the V-berth to be the main sleeping cabin would eliminate that boat from my list. A sugar scoop stern, which allows waves to slam up under it to make a thunder sound, will not do. For every pro, there is a con, so a good sailboat is always a compromise and there is no perfect one. If we were looking for a new boat we might look at some of the center cockpit boats.....No matter, there are a lot of good choices.
An old cruiser's trick for dealing with weevils was to store the rice/flour/whatever in sealable containers into which they put a few pieces of dry ice. As it melts, the CO2 levels in the container rise, and it kills the little buggers. It's essentially the same reason that using oxygen absorbers or vacuum sealers works. Without oxygen, the weevils die.
Once you get away from the U.S., you would only get funny looks if you started asking around for "dry ice". But a great idea when leaving the U.S. for a long trip. Thanks for the comment.
@@RVLifeNOW - I can't speak for the rest of the world, but dry ice is available pretty much Australia wide.. mostly from BOC Gas & Gear, and Supagas. www.cryolux.com.au/dry-ice-suppliers.html I'd imagine the same applies in many other countries - being that it's a frozen gas, it's probably available in any country that has industrial gas supply companies. Air Liquide, for example. Most likely though, you'd need to go directly to the supplier.
Oats! One of my favorite foods and I happen to know a lot about them, so I noticed you made a couple mistakes. All of the "oatmeal" you are talking about seems to be "rolled oats" (flat flakes). You can also get cut oats which are not cooked (which take a very long time to fully cook. I don't know how long, I was never patient enough) or stuff that is milled small enough that it is closer to flour than pieces or flakes. Rolled oats are all slightly cooked (which should kill the weevils, more on that in a second) in order to soften them and remove the husk and they are squished flat. If they are properly labeled: "instant" oats were fully cooked and then dried again and they are a lot more powdery, "quick" oats were cut into small pieces and then steamed and flattened into what looks like rolled oats that were broken into small pieces, and normal ones are full oats that were just squished flat. Rolled oats are cooked and shouldn't have weevils in them. The weevils you encountered were probably introduced at some point after they were cooked (probably inside the same factory, or other subsequent packaging or storage facility that processes both sanitized and uninitialized products in the same facility, where insufficient safeguards to prevent contamination were used). Before I posted I did take a moment to find a good source you can peek at so you know I'm not just making this up: en.wikipedia.org/wiki/Oatmeal Also good to mention is that Oats can get rare/expensive in different parts of the world. In India I had to switch from oat porridge to raggi porridge made from flour for my breakfasts. Probably healthier and tastier, but a lot more work to cook it. I like to just pour boiling hot water on rolled oats and eat it as soon as it is cold enough to eat. If you use instant or quick oats at least some stirring is necessary. If using raggi flour you have to stir it in could water first or it just clumps up. As for the weevils, just cook them and eat them before they get too out of control. They are good for you. Stopping weevils from hatching? I don't know of any good techniques for that either. Keep it cold enough and they shouldn't hatch, but that is hardly useful advice. If I found a brand with lots of weevils I would be concerned that the weevils are probably not the only contamination...
Yes...we find out which brands are worse than others so we always try to find the brands that don’t have so many weevils. But they all seem to get weevils sooner or later. When we were crossing the Pacific this was a HUGE problem because we needed to buy enough for 6-12 months at a time...so eating them before they would get out of control was always an issue. You are just like Patrick...”eat the weevils...it’s a waste of protein not to eat them!” Thanks for watching...Patrick asked me to not answer your comment on the other video about the chain, because he has some answers for you. So when he is done with his work today on the boat he will be sitting down to answer your comment. He said you seemed like a nice guy so he wanted to take the time to give you a decent answer ;) -Rebecca (the wife)
Here in Spain eggs aren't kept refrigerated either. Somebody once told me a way to tell if an egg can be consumed or has to be discarded: you drop it in a glass of water. If it sinks to the bottom, it's still fresh. If the egg sinks to the bottom but stands on its point, it's still good, but needs to be used soon. If the egg floats to the top, discard it. The faster it sinks, the fresher. I have been doing that for years and I am still alive. Fair winds.
I use whole bay leaves in flour, rice and cereal and never in 9 years had a problem in the tropics. Do careful inspection of packages at time of purchase and bring no cardboard on board if possible.
Diane, thanks for watching and the valuable confirmation that bay leaves do work to prevent weevils from hatching out. After making the video, I opened the box of Jungle Oats. It was loaded with live, squirming, weevils! I had a second box of Jungle Oats which had no hatched out weevils. To prevent what seemed inevitable, I dumped its contents into a frying pan and heated everything to 160 degrees, Fahrenheit. I used a laser thermometer to determine temperature. Giving all the contents a good stir, I let the oatmeal cool before putting into a sealed, clear, plastic jar. I like the bay leaf idea better.
Four important things I always do to keep those pesky bugs at bay and to delay spoilage: (1) Never bring cardboard corrugated boxes on board or inside. (2) Put fresh bay leaves in every grain or pasta in a sealed container. For decades I have never had a bug problem even in several years old flour. (3) Wash all vegetables and fruit. And (4) buy fresh eggs from open air market or farmers and only slightly wipe the eggs clean and never wash eggs nor refrigerate. If going to want eggs to last months, cover with vaseline and put in sealed plastic container. I have had eggs last six months but usually about four is safe even in the tropics . Also, crack open an egg one at a time in another smaller bowl so if bad it does not contaminate other eggs. Of course, I try to keep all food in a cooler and dryer place.
@@lessd685 - A much cleaner, in my opinion, method to preserve eggs is to melt paraffin into a pan of water and quickly dip the eggs. With a little practice the eggs end up with a very fine layer of wax on them. Using colored wax would probably help a lot for someone trying this method for the first time.
Yes, we have done that. But sometimes it backfires. Hamburgers for those on a faraway island in Fiji proved to be revolting to the inhabitants there (or maybe it was my bad cooking). And alcohol in French Polynesia is like handing out poison. So the “delicacies” must be carefully chosen ;) -pFlour, rice and sugar seem to be more sought after “delicacies” in many areas! -Rebecca
Just a tip, nothing to do with food, the cardboard egg crates are great for getting rid of mosquitoes, much better than mosquito coils, just fold a crate, put it in a gallon tin can and light it, all it will do is smolder giving off a smoke the mosquitoes hate...inside? smaller can, smaller piece of the cardboard crate
Perhaps consider buying a vacuum sealer. I 'm no scientist but am pretty sure weavels and such wont survive in a vacuum. Could possibly do with eggs? Certainly with flour and rice.
Hi Patrick! My husband Gary met you in Mauritius (he's the boat builder at the yard in PL) and we've been watching your videos since - all very informative, and I'm enjoying them too! We paddled out around Brickhouse on the surfski to come say hello one evening in Grand Baie, but you guys must have been ashore. This video made me giggle, though. Got to say, I can't agree with your sentiments regarding American food. Maybe as South Africans we're a bit spoiled by the great quality of our SA food :)) We lived in the USA around 1999-2000 for a year, and my biggest challenge was finding what we would consider 'decent' food! So I'm talking from experience. Anyways, when you do get to SA, be sure to shop around (it's probably more expensive than USA for some things, especially convenience items liked canned butter, but not everything) Maybe even try out some restaurants - SA is reknowned for it's good nosh! Boy, the one thing I really, really miss being here in Mauritius is the food back home. But maybe it's the same for all of us - we all think our home country's stuff is the best, no matter what. I do like that here in MU we have so much more access to international brands from Auz, NZ and France - especially their dairy products. What I actually wanted to comment was regarding refrigerating eggs. It's only a habit, and I used to as well. But it is really unnecessary, and I've not found that eggs actually last longer refrigerated. Perhaps it depends on the source of the eggs? I learned a tip when travelling overland through Africa for 6 months in high temperatures. Keep the eggs in a shaded, dry place. Turn the eggs in their container weekly, and you should have no problems with them lasting unrefrigerated for 8 weeks or more. They were SA eggs ;) If you are nervous or doubtful about an egg after several weeks, just do the water test with the egg in a cup. Here in Mauritius, I've also never refrigerated them, even in summer, and they last just fine if I remember to turn them regularly. Hope you have a pleasant pasage to Madagascar, looking forward to your next installment. Bon voyage! oh - and thanks for the info on water quality in Mauritius! I drink the tap water, but was never quite certain... good to know that it's high quality. I really do tear my hair out when I see the locals as well as tourists buying tons of plastic water bottles for everyday use. Recycling is not exactly big here, either.
Hi Piper, Sorry we missed you in Grand Baie. We have since moved on to Reunion and now Madagascar. Give my best to Gary. Thanks for the food tips. For someone who does not know, the "water test" is to put an egg in a pot of water. If the egg sinks like a rock, it is good to eat. If it shows any signs of buoyancy, don't use it. I was in South Africa in 1981 so it will be interesting to see the changes. Looking forward to the Stellenbash Winery, near Cape Town. The Plexiglass Gary gave me worked out perfectly for making "storm windows" to insert instead of screens on leaking port lights. One day that will be in a "how to" video. I hope you can get your boat back in the water soon so we can share an anchorage! Thanks for watching these videos.
Hi Gary and Piper. I hope Patrick told you that we also have a blog you can follow us on, at Www.WhereIsBrickHouse.com That way you never miss a post... I agree with you...we find lots of good food all over the world. the French and South African brands we are learning about and sampling in this part of the world are often far superior!!
I second the comment about egg longevity.. I believe that in Europe, it's actually illegal for stores to refrigerate eggs. Presumably that's why Aldi in Australia don't refrigerate their eggs. (I just wish we could get our other supermarkets to follow their example.) Once they've been refrigerated, they don't keep as long, even if you subsequently store them outside of a fridge. Maybe that's why Patrick thinks refrigerated eggs last longer.. he bought refrigerated eggs, then tried to store them in the pantry. Once they've been chilled, that's the only way to make them last even passably long. But if they've never been refrigerated, they'll keep for several months or more.
I know this is an old video, but maple extract in the US is pretty easy to find, and it’s easy to whip up some maple syrup without having to drag a bunch of bottles with you.
Grass fed beef is far supperior to corn fed beef. I had relatives attend University in the US and they disliked the beef and cheese in the US. From my experiences in the US I agree with them. Perhaps we prefer what we grow up eating. Our preferences are conditioned.
At one desolate coral atoll, the natives cooked up fresh lobster, chicken and fish for us. I donated hamburgers. Each native who took a bite of ground beef, did not take another bite. They were fine hamburgers, with lettuce, tomato and ketchup. Another time, I gave a native child a cold Coke. He took only one sip. I can imagine if someone is not accustomed to all that fizz dancing around on ones tongue, it might not be a pleasant thing.
Have to agree, grass is better, I understand corn causes some crazy digestive issues for the cows. Its just that corn is so cheap and actually fattens the cows quick, which is why america does it. I would say New Zealand beef is really good, only issue is we export all the good stuff, so actually getting really good NZ beef in nz is going to cost a lot. Having said that, Kobe beef has to be the best piece of meat I have ever had, but WOW is it expensive.
Not only does N.Z. export so much beef, short changing the locals, but the same seemed to be true for mutton. Why is mutton so expensive in N.Z. when so much is raised there. We had a great time on both N and S islands. Whangarei if my favorite. Check out how real Kobe beef is raised. Certainly not a happy go lucky farm cow grazing on a hill side.
@@RVLifeNOW Pretty much everything in N.Z. is too expensive, sadly. And good point about Kobe beef, too be fair I never really stopped and though about it, but it was such soft melt in your mouth meat, and that can't realistically occur without something shifty going on. I'm going to look for a doco on that now.
Hi, Firstly can I say there seems to be a theme with your videos, USA, what is the question. I would though agree that US food can be the least expensive around, there is normally a reason for this. US husbandry care for it’s beef heard is some of the worst in the world, they are kept in stockades and feed corn, which is not natural diet for cattle. BTW corn fed beef goes rancid very quickly, there is a reason good chefs use grass fed cattle for their aged steaks. US food also does not the consumer protections that EU food does. Another interesting fact is that eggs in the US are both washed and chilled both of which would not be allowed in the EU, it increases the chances of germs and although could be said to decrease salmonella, this is not applicable because in the EU their flock has been free of salmonella for over a decade. Same applies to washing chicken in Chlorine, EU chicken doesn’t need it because they are kept better, and so avoid the carcinogenic effect of chlorine. This is just to highlight a couple of examples. The philosophy of the US seems to be to produce food as cheaply as possible and the use chemicals and drugs to overcome any issues.
Sailing Legend thanks for your comment on our provisioning video. Yep...Patrick being born and raised in the USA has a certain perspective on things... especially for provisioning for crossing an ocean :) -Rebecca
Extra dry air as it comes from a dive compressor could help conserving food in sealed containers and it's easy to source, especially when you have a compressor on board. May not impress the weevils though.
Yeah, I agree... in Ontario, we get mostly feed lot raised corn fed beef and it can't compare with the range fed Alberta beef. Beef is muscle... you don't get much in a feed lot!
Ken, Canadian beef might have to wait for a while. We will be hauling out Brick House here in S. Africa and doing a lot of work in preparing to sail from Cape Town to Uruguay or maybe Brazil, first. We will be on our way to the Straights of Magellan. Certainly I will try out the beef in S. America. I just started doing a taste test using T-bone steak as the subject. I will have one in each country we visit. Had a T-bone at a chain restaurant in Tanzania, called Spur, just before left. What a miserable "meat like", mess. Had to be old dairy cow preserved in meat tenderizers and some sort of plasticizer to regain some meat like firmness. The flavor was nothing like beef. Now in S. Africa, I had another T-bone in what appeared to be a suitable restaurant and that steak suffered in texture and taste from what seemed like tenderizers but not as bad as the one in Tanzania. So, today, Rebecca and I bought 2 T-bones at the grocery store so hopefully now we have a real example of beef to experiment with. I will report back.
Have you ever watched a video on provisioning for any of the cross country trails in the US. There are many good sources on how to make the most of weight/space vs taste. A hiker will cut their toothbrush handle in half to save space. They have to plan for long stretches without resupply so their use of dehydrated, shelf-stable items is outstanding. This is just a thought......
Certainly, on a much smaller boat, like 22', preparing to cross the Pacific from Panama, this might be a good approach. Bigger boats with 2 crew are not that tight on space to have to take a back packers provisioning style. After 12 years, we still have the same three packs of MRE, Meal Ready to Eat, Individual, on board. That is an experiment that is still in the cupboard. But thank you for reminding me. Rebecca is back in the U.S. for 6 weeks. I am running out of food. The Jeep we have been borrowing is in the shop....the grocery store is very far away. MRE for lunch and dinner tomorrow. Thanks for your helpful comment.
@@RVLifeNOW They use the Knorr Brand ($1 a serving) Pasta Sides. Last forever, easy to heat and serve. There are a lot of nutritious meats in pouches (chicken, tuna, etc) that are space savers and can be eaten without heating and are very healthy. They break things out of the original packages and use ziplocks or food saver bags. This also can be used to hold the trash without the smell. It seems a long distance boater needs to have shelf stable, storage proof food. I made MREs for 7 years, worked in the food manufactoring business. Spent 30 years in the Army so I have packed field kitchens for deployment. Every time we did it the biggest complaint was flavor. So the spice cabinet, hot sauces, etc was very important. I assume boaters like yourself might fish for protein. I would worry about those nasty parasites that we have floating around out there.
OMG Patrick Childress. I will come home soon and buy you and cook you some food. MRE packets...the cabinets really must be getting bare. How about Lily..I hope you are still feeding her cat food, and not MREs! -Rebecca
Generally, in the middle of an ocean, it is like a desert with little fish life. Certain upwellings of nutrient rich currents attract fish but those particular upwellings can be far between each other. Fishing improves as you get closer to shore. Traveling at 7-8 knots you have a far better chance of catching fish than at 5 knots.
The big thing with beef is how long its hung after slaughter. This makes the meat tender and a better flavor. US and Scotland hand their beef around 20 days. Other countries hang theirs for a shorter period.
I am working with a doctor to do a video for what should go into a ships medical kit. It will be some months before it is ready though. What we use most is internal antibiotics for tooth infections and topical antibiotics, Bactroban and Neosporin, for cuts which will quickly get infected in the tropics. Rubbing alcohol and vinegar mix for ear fungus from sea water sitting in the ear too long. We just arrived in S. Africa and have thin internet so can't write more right now.
I have a pressure cooker and use it to preserve foods .Great for canning fish met veggies .Whenever i catch a big fish I can preserve it .Get some mason jars and also cryvac bags work great as well
Decades ago, sailing magazines had plenty of articles about food preservation and cooking with a pressure cooker. The sort of boat many ocean crossers now live on has changed drastically with large freezers and plenty of refrigeration. That takes a lot of adventure out of crossing oceans.
@@RVLifeNOW I got a small fridge that can hold a 6 pack .Just so used to not having one .It is great to have a cold beer on a hot day .Thanks for the reply
Sounds like you did not watch all of the video. That was part of the purpose of making this provisioning video, to show what might not be available in foreign countries and what could be good alternatives. I just subscribed to your channel. Looks like you have a lot of interesting videos. Do you travel by boat internationally?
@@RVLifeNOW I apologise if that comment sounded odd, I have been enjoying all your videos, you guys are a great couple and clearly have loads of experience. I was recently reading a book where the first sentence started with "As Americans, you and I know..." and I suddenly felt that I had walked into a party that I clearly wasn't invited to which has perhaps made me sensitive to the assumption that the reader/ viewer is the same nationality at the producer. I've done sailing cruising in the Mediterdanean which I enjoyed from the point of view of provisioning locally at each stop (and yes it was cheap!) The luxury of buying local produce regularly is certainly something you don't get on long ocean crossings. I guess what I was really trying say is that I'd really like to see your channel grow, you certainly deserve it, and wording like, "Be sure to compare the prices in your home port to your next destination" may appeal more to the global audience you have. I understand that everybody speaks from their own perspective, that is natural, but what I have learnt over the years is that people will not always give you the benefit of the doubt which sadly leads to loss of views. With regards to my own boat, I am still yet undecided whether to head north and then east or west. Asia and the Pacific both have their appeal. I have spent timeworking in Samoa which I enjoyred very much but Indonesia is closer for us. So much of the world to see! Once again, sorry if I came across as offensive, it certainly wasn't intended, I just feel that it might be hepful to be aware that non-Americans may not watch to the end if they feel they aren't the target audience.
@@DangarMarine Thanks, Danger, for the pointers. This is one of my earliest videos which I started doing about 2 years ago. At that time, I had to read the manual to see how to take a video with my Canon camera. Learning the editing program was a real challenge, which is an ever continuing process. Certainly the newer videos are better than the older videos. It has been surprising though, dealing with such numbers of viewers that we get now, some comments come from only looking at the thumb nail and title and not from watching the video at all! Once in a while, a viewer will skip through a video and then comment about something that they feel should have been in the video, when it is there. One day, if I should run out of material, I will go back and redo the earlier videos and will certainly keep your pointer in mind.
@@RVLifeNOW Don't worry, I know that feeling. My early videos were terrible, *much* worse than your early ones. There is such a steep learning curve when it comes to making videos for such a diverse audience. I've been yelled at more times than I care to remember and although I don't aways take it well, there is generay a kernel of truth in what is being said that I could take away and make things a little bit better each time. Thanks for sharing all your experience, I've certainly been enjoying your vids, even as an Australian. ;)
Hi everyone! Please don’t forget to SUBSCRIBE and give a thumbs up! What do YOU like to eat on a passage?
for weevils, either Freeze for three days, which is what we do here at home with all our grains. or if it is a hard grain , like rice you can bake it at at least 140 F for fifteen minutes
have you tried microwaving to kill pests?
@@sailingitlldo1109 not much room in a freezer for this but a solution if lots of space. And not much propane to cook for that long. Guess it depends where you are cruising…and how available space and propane is.
@@dfgjhdj I don’t have a microwave but some boats do… maybe it would work.
Started re-watching all of your videos today. It's incredible, the amount of every day knowledge Patrick could pack into one video. No BS. Nothing but need to know information to save everyone massive headaches. Thank you for everything Patrick and Rebecca.
Yeah..he was great at these videos and imparting his knowledge. Thanks o much for watching…
Just read your comment again. Thanks for watching them still. Yes…he had so much useful information between those two ears. I’m glad he left so much for us. He had so much more. Going on 2 years soon. Can’t believe it
You made me smile as you describe all the foods from America being of better quality. I used to think the same until we moved to Europe and realized how bad the food actually was and how much better quality and more variety Europe has. And yes, eggs will last up to six months unrefrigirated at room temperatures, I don't know about the tropics.
Eggs are porous so if you rub vaseline around each egg individually and rotate them in their storage basket etc. they last a very long time. Eggs coated in petroleum jelly will keep for months on end but will eventually develop an off-flavour after a few months. At about the six-month point this taint increases until it becomes unacceptable for most people. You can paint each egg with sodium silicate (water glass); boil each egg 10 seconds; deep-freeze the eggs; turn over the eggs every two or three days. Neither Vaseline nor sodium silicate is dangerous to your health if a small amount should get into your food while you are breaking an egg. Eggs that have been frozen have a pale yellow yolk and if the freezer breaks down they turn bad after 5 days. Turning an egg carton 3 times a week or boiling for 10 seconds keeps the interior of the egg moist and fresh, the drying out of that interior is what causes the egg to go bad. If you forget to turn your eggs due seasickness etc., they will go bad after 25 days. Eggs are great and you can have them simply as eggs, egg salads, deviled eggs, omelets, custards, soufflés and cookies.
This applies to eggs that have not been washed/refrigerated prior. Washing (like American store bought eggs) removes the protective "coating" making the eggs porous and open to bacteria. We never wash our farm eggs until just prior to eating them.
We freeze all grains and rice for a week. Next we spread out to dry. Then but In masons gars but in an o2 absorbers, then vacuum seal with lids. We have things now 3 to 5 years with no bugs
Freezing is the best way (I think you need a min of 2 days). If you can't find a freezer, you can use DE (Diatomaceous Earth), which is an organic silica powder that you sprinkle in your grains. It's non toxic to humans but will kill bugs (small shards of silica are like razors to bugs and they will dehydrate them).
Be sure to get food grade DE though.
@@howea3172 DE is awesome stuff. It can be sprinkled on the carpet to kill fleas, given in the dog food daily it helps to control worms. I take it myself, DE mixed with a red clay powder, and the red clay will help to detox the body.
I do not recall seeing that on any vid6, but may help others to see you process. Thanks for the tip.
Thanks for watching!!!
What’s worse for weevils? Flour or rice?
It’s important to choose the lesser of two weevils...
Great video, Patrick.
For those sailing in Australian waters and putting into Australian ports, here are my provisioning tips:
1. Beef and lamb have become very expensive because they have been enduring the worst drought since European settlement. Having said that, no fresh meat or fruit products are allowed into Australia from overseas. When you declare your arrival to Border Protection you will have to hand over any meat and fresh fruit. Stock up when you are there.
2. Coffee...Australians detest instant coffee. You can buy it, like Nescafe, but its expensive. They make fresh coffee at home and not the filter type. They make their coffee with a plunger or Espresso machine. You will never be served filtered and brewed coffee, even at McDonalds.
3. Oats. If you ever find a weevil in Australian rice or oats, it would make the 6pm news.
4. Milk. UHT milk can be bought in 250ml to 2lt packs. It lasts for a year. No need for powdered milk which is not readily available in big packets anyway.
5. You can buy just about any fruit or vegetable in a can in Australia. Buy the local brands like Golden Circle or Edgells and support the drought striken farmers.
6. Fresh fruit and vegetables are plentiful and cheap. You can often find local farmers markets in regional coastal settlements and centres.
7. Anything that comes in a box with Kellogs on it like in the USA, can be bought at an Australian supermarket. The ingredients will be local. The same goes for Kraft or Heinz.
8. Maple Syrup...the real stuff from Canada or the USA will cost up to $10 for a small bottle. They do have maple (flavoured) syrup which is cheap. Tastes the same to me.
9. Marina fees in the big cities and larger coastal centres are expensive. Marina managed moorings are not cheap either because the demand is high.
10. Fuel. Diesel and Unleaded ranges from $1.60 a litre at a servo to $2.40 at a Marina. More in remoter areas. Its the first thing Americans notice when they fill up the rental car or the boat fuel tank.
Some of the prices of groceries seem expensive compared to the USA, but remember, the Australian dollar is only worth US$0.68. Also lower skilled wages are much higher than in the USA. A checkout chick in an Australian supermarket would be on $21-25ph plus overtime and casual loading of 10%. If you plan to get some local work, wages are strictly regulated. The minimum hourly rate for any job is just under $20ph for permanent work. Mostly its much higher than that. Lower than that, the boss goes to jail. For casual work, you add 10%. You are paid overtime rates over 37.5 hours in a week or over 7.5 hours in a day. There are additional loadings for evening, late night and weekend work. You get 4 weeks paid annual leave a year and 10 days sick pay. None of this is negotiable. Don't fall for the "cash in hand" job offer. Its illegal. No deductions can be taken out for accommodation or meals provided.
All super interesting info! We didn’t sail to Australia becuase we heard there were so many rules. We flew there instead when we were in the Phillipines..
Just a thought, you can vacuum seal anything that may contain bugs/eggs. But love the helping hints this guy gives.
Keeping it honest and frugal, a real practical sailor
Thank you.
As usual I always learn so much from this channel! I cant stand the reality show type atmosphere of many of the other sailing channels....this one, it rocks...Good job Mr. Patrick Childress
JCBs, thanks for the positive comment.
Thank you for making this video. I have watched many and this one by far is more informative than any others. I have never sailed before but it's been a dream of mine my whole life. So I watch and learn all I can before making the jump. Thank you
Glad it was helpful. Thanks for watching...and hope we see you around here more often ;) -Rebecca
weevils can be killed in any grain/flour by freezing it for a few days. i know this option is not available to most cruisers, but it does work. keep it air tight and freeze it for 3+ days.
These days, it probably IS an option for a lot of cruisers ;) -Rebecca
You Sir are a proper chap.
What a lovely comment I agree with you...- The wife...Rebecca
Thank you Patrick for the helpful info, good vid Sir.
You are welcome. It was fun to make the video and pass on information.
Great information, getting ready to provision for a long trip right now.
Thanks for watching and the positive comment!
You probable have one of the best znd realistic sailing videos. Thanks.
Good to hear from you. Thanks for the positive.
Thank you. Great info. Fair winds.
Your welcome.
@@RVLifeNOW So very much to learn. Just started prepping. For 2021. Again thank you for sharing the wealth of knowledge. Sv gammon.
Hope to see you out here! -Rebecca
Patrick, I have a lot of respect for your commitment to excellence. It shows in everything that you do and in the making of your videos. On another point, regarding the larva and/or bugs that can be found in the food that you mentioned, they can also be killed by freezing them. Not all yachts have freezers but those that do can freeze the food for several hours / over night and the eggs/bugs will be killed. Feed stores in the US often freeze bagged dog food at the store when it is received, before putting it in the shelf for sale. otherwise they get tons of moths flying in the store.
Be safe,
Will
Interesting about the dog food. Thanks for your tips.
Very helpful. We are about to set sail from Panama to French Polynesia in 5 weeks or so. I will follow his opinion. Thank you.
I am very happy the information was helpful. Stock up a lot, food is extremely expensive in Tahiti and all of FP. Oh....if you find any extra boat fenders, carry them along as they need them in Fatu Hiva. You will get a lot of mangoes or whatever for them. Also, the Thor Heyerdahl book "Fatu Hiva, Back to Nature" is a great read before you go there and is a good trading item if it is a French version.
This is a great video. I especially liked the country advice and what you could pick up where.
Yea rand they is of course changing all the time..
Thanks so much Patrick, miss you man...
Yeah…I miss him too
One thing on the eggs - once refrigerated they need to be kept refrigerated so keep that in mind when you purchase. Also most condiments (ketchup mustard etc) do not need to be refrigerated. Have to check with my wife but I think it's the same for mayonnaise.
I am a fan of RO water. We just found the water quality to variable in the Caribbean. Nice to have provided your energy management can handle it as they are energy hoggs.
Great video and lots of good ideas in the comments. Keep em coming peeps!
Thanks for watching…
Bay leaves gives of a toxic gas. I use bay leaves and toyon leaves to keep my cupboards free of weevils. Works well.
Superb channel! Just discovered you a couple of days ago, and I've been bingeing ever since. So informative -- and enjoyable! I am learning so much. Many thanks indeed!
Glad you found us! -Rebecca
Another Great video Patrick, thank you. A few weeks back you had asked for some suggestions... You could speak about the electric on the boat. How much solar are you running, do you also have a wind (or water) turbine? What systems are most demanding, and what if anything, have you been able to do to make them more efficient, etc. Maybe you could include how you manage fresh water. I think I saw in a video that you do some rainwater catchment? How do you make water last? Thanks again. Really loving the videos!... Roy
Thanks Roy for watching and the great suggestions. I will add them to the list. We just replaced the head stay and rebuilt the rollerfurling. We hired a local rigger to help......he was a help but left on his own to do the work, we would be paying a price somewhere far out at sea. "Can You Blindly Trust That Professional To Work On Your Boat?" might be the next title.
Patrick if you get an infestation of weevils like you showed in the rice you can kill the weevils and the eggs by freezing them for three days. This is also a good way of prepping grain products if you have the time and freezing capacity. Buy the grain products early re- bag and freeze for three days then whatever bugs and eggs were present are now a protein supplement.
Before modern refrigeration it was very common to find bay leaves in many grained food. However Bay Leaves are not a fail safe solution whilst the scent is not liked by weevils, cockroaches etc etc it is not strong enough to repel them. It was used as it was a better than nothing option.
Bay leaves are really good at repelling flies, moths and mosquitos. Whilst this is not normally a problem on a sail boat they can be when docked in some parts of the world. Especially if you have to travel up river or the anchorage is very well sheltered. It does not have to be a third world country, beautiful Florida sunsets are not so special when you feel that you are nothing more than a buffet or Hell on Earth summer in Scotland when the midges are out. The summer midges in Scotland have to be experienced to be believed. Florida might make you feel like a Buffet table but the midges in Scotland make you feel like you have fallen into a lake full of piranhas They are impervious to all repellents, but not Bay Leaves.
Thanks for the tip, Patrick.
Top content and really enjoyable.
One point that I disagree with regards beef.
I think that grass fed beef as found in the U.K. and Ireland is the best.
I tend to agree with you :) Patrick was always a bit of a conservative in regards to American products always being best. But I Rebecca have had some extremely good beaf in various corners of the world!!!
Try a Florentine steak ...
I would definitely include walnuts, dried fruit and dried legumes. Lentils can germinate in a glass jar , they're a excellent source of live protein.
Thanks for the ideas. Lentils would be perfect for cruisers who are crossing oceans.
@@RVLifeNOW I'll make sure I don't forget my fishing rods
I'm in need of a rocking chair......your video info has made me into an armchair sailor....Thanks Patrick
Thank you, Dennis, for joining us.
Honey...I think he means you have proven this boat things is way too much work! -Rebecca
Even when coastal sailing, i keep a supply military type MRE's aboard. The kits include a chemical pack that heats your meal up and is high in calories. Perfect for stormy conditions when a stove is not as practical.
MREs (Meal Ready to Eat) are a good idea. So far, in very bad weather, we survive on peanut butter and preserves or something simple out of a can. We should have stocked up on MREs before leaving the U.S..
Patrick Childress Sailing also good to through in your ditch bag. Maybe i have a poor pallet but i find MRE's pretty tasty
The lasagna is to die for. Well maybe not, but compared to some of the other dishes it is pretty good. I have quite a few I keep tucked away just in case all else fails.
You can save a lot of money getting supermarket ready-to-eat meals. There are some really tasty options available.
But the shelf life deteriorates a lot, if the weather gets too hot.
For long term, consider Freeze dried food. The meals are pricey, but they have a shelf life for up to 30 years. You can also get much cheaper freeze dried veges, which are a convenient addition to a meal.
Thanks for all the great videos!
Thanks!
I also started crossing oceans long before RO systems were available, and currently do not have one on my sailboat. To conserve water my first captain told us the grey water was our emergency water supply. Surprising how little you will use if you believe the stuff running down the drain is your emergency supply. I am sure he was joking, but it did teach me how to conserve water on an ocean crossing.
In the Philippines it seems almost impossible to get rid of ants and cockroaches while tied to a dock. I however use boron powder (essentially the killer ingredient in borax) mixed with light molasses to great success with ants. With cockroaches it takes a little while longer, but usually within a few days of leaving port my sailboat is infestation free.
I don't think bay leaves will do anything to stop an infestation of weevils but it does seem to stop them from spreading to other containers. As a habit I repackage all grains and flour in weevil proof containers. It will hopefully either lock them in or lock them out. You’ve most definitely - unknowingly - ingested weevils, their eggs and/or parts as they can be present in produce from a processing plant. In this case, ignorance is definitely bliss.
Thanks for another great video Patrick. I am currently laid up, and any entertainment is a blessing.
It sounds like we both might have started crossing oceans about the same time. I feel so fortunate to have sailed back then as now I know what we don't need and, like you, how to be conservative. It amazes me how many cruising boats these days would not think of washing their dishes in salt water then rinsing in fresh. Thanks for your other insights mentioned in your comment. Whatever the ailment, I hope you get on your feet and back out there soon.
@@RVLifeNOW - I don't know your age, but I think you have at least a few years on me. I started sailing on the North Sea in the Netherlands during the 70's, and my first Atlantic crossing was in '73. In my opinion there is no better proving ground for sailors than the North Sea.
I had a knockdown in March 2018 that badly injured my spine, and I am currently on the surgery waiting list. One of my adult sons has come to stay with me in the Philippines until I have recovered. In the meantime he is learning to sail, and we are getting to really know each other. Before my accident it had been almost eight years since I saw my family in person. Sometimes God works in mysterious ways.
can't wait to use this one: " To conserve water my first captain told us the grey water was our emergency water supply"
I eat heaps of canned tuna spam chicken and rice a few herbs and some local fruit and veggies .I don't have a fridge but we survive i stock up and i probably go 6 months on this simple style meal
That approach has worked for cruisers for many decades when no one had refrigeration. Cruisers now live a rather cushy life.
Very good Patrick !
Thanks for watching our sailing videos!
As a former cattle farmer, I’ve always preferred grass fed beef, but if all you’ve ever had is grain fed beef, such as is very common in the US, you mightn’t appreciate the taste of grass fed. Grain feeding will often marble the fat through the meat which can make it more tender, but grass fed doesn’t have to be tough, isn’t as fatty and for mine, tastes way better. I think the beef in South Africa, New Zealand, Australia and South America is all great.
This is Rebecca. South Africa Beef is excellent!!! And South America will be sampled next year....or the year after :)
It all makes me think of how different the recipe is around the world for Oreo cookies. Depending on the country, the amount of chocolate and sugar content varies depending on that cultures preferences. It is all what you grow up with and then prefer later in life.
Try South American grass fed meat 😁 .
thanks for the videom, I enjoy watching your vlogs as I find them so imformative. Im new to sailing and recently bought a 23ft Westerly Pageant with needs abit of tidying up, but thanks again for the content you put out for people like myself, Happy Sailing and wish you all the best for 2019
I believe the Pageant is a twin bilge keeler. Perfect size boat. You will have fun. Thanks for the positive comment.
Thanks for the list. I'd disagree on certain points (i.e. Corn fed cows being better, etc) but I appreciate the video and suggestions for the shopping list.
A friend who reviewed that video disagreed with me also, especially if the cattle are being fed GMO corn. Because of his comments, I went back and redid the intro about some people liking hot peppers, which he does, and I do not, and about some people preferring Australian and S. African beef, which he does. Thanks for watching.
In school we were fed on a diet of maize and beans. By December the food was bitter because of the weevils. The maize and beans were stired in a granary in ghuny bags from January
Sounds fairly miserable!
I've been using a modified version of Patrick's provisioning list for years. I cannot agree about the instant oatmeal. The instant stuff sets off my asthma. I looked at the ingredients and it contains sulfites, which I'm allergic to. The good thing about that is that I can only tolerate really cheap wine or really expesive, both of which have less or no sulfites. Cheers to you and Rebecca.
Hi Gareth, We just arrived in Tanzania, Africa, after leaving Mayotte, in the Mozambique Channel. 20 - 30 knots on the beam or off the port quarter. 120 jib, sometimes rolled to a 100% the whole way. Never took the cover off the main for the 3 day, 2 night passage. Monitor did most of the steering; easy. Great to see your comment here. I wonder if you are referring to those little packets of individual serving "instant" oatmeal which it takes about 6 of them to fill my bowl. Those little packets are so full of sugar and terrible flavors and probably all sorts of things, like sulfites, which is not found in the ingredients of any of the oatmeal packages shown in the video. The "quick cook", "instant" oatmeal shown is just more finely cut whole oats so it will cook faster. But I haven't cooked oatmeal in years. Like a lot of other cruisers out here, I just pour on the milk, mix in some other ingredients, like grated coconut, and eat it. I like the finer texture which is easier to chew....We had some of those little individual serving packets on board once but they sat for so long, weevils ate most of the oatmeal in those packets, even though it was Quaker Oats brand. Thanks Gareth for checking up on me and not allowing me to go too far astray with any of the information in these videos. Gareth Hughes is one of those very experienced captains I have had the fortune to work in the proximity of while moving sailboats, back and forth, from New England to the Caribbean.
nice videos m8 and informative ,
hope you keep on shareing your wisdom,,
cheers from the 64.1466° N, 21.9426° W
Thx!
Buying grains, flour, you think may have weevils, freeze the container/bag for more than 24 hours, then store, rinse off before cooking.
Thanks…all good advice!
Another great bid Patrick! Thanks for the excellent information. One video tip? If I may? Always think lighting lighting lighting. In the opening the sun was behind you.
Thank you Richard. Knowing zero about videos when this channel started, tips from friends and viewers have helped greatly. I wish I could go back and redo some of those earlier videos. The newer ones are better but still room for improvement.
Thank you for the very informative videos. I will put some of your tips and innovations into practice on my Shearwater 39. I am based in Durban and do a lot of single handed sailing on the East coast between Durban and Capetown.
S. Africa, the home of "Jungle Oats"! I am sure you have some great coastal sailing stories to tell. Certainly we will cross paths. We are in Dar Es Salaam then sail to Richards Bay to haul out for several months before continuing south. Thanks for leaving your comment.
Patrick - always enjoy your videos. Lots of useful information - Thanks. :)
Thanks, Barking Dog.
How about a video on storing fresh foods and how to keep them for a long time. We have found cabbage last a really long time.
You may get some of this from these videos... ua-cam.com/play/PLt_GwhMIlAJYD0Cot8B5jOgbZ4TJB3XFM.html
Good information, thanks
So old...but applicable ;)
What if you microwave the rice, etc. right in the unsealed package before storage? Would that stop the weevils? RIP Patrick! GBY Rebecca!
Yes it probably would though microwaves are hard to come by for a one time use like that :)
I use Food Saver vacuum sealer, and I never have a problem with insects in my dry goods. It's worth investing in a machine, canisters, and a few rolls of vacuum bags. It also protects from oxidation degradation, and extends food life significantly for dry goods and also refrigerated food that I keep in the vacuum canisters. They last several fold longer in the refrigerator.
Thanks for the great tip.
🙏 Rest In Peace 🙏
Thanks
Good information to know. Thank you, sir.
Thank you for that Patrick, very informative. My greatest dream is to own a catamaran but never got past a caravan although provisioning is similar.
Best of luck to you 🇦🇺
Thanks, Geoffrey, for watching the video. If you ever do make that catamaran happen, it would be fun to cross paths with you.
Million thanks!!!! Just found your channel and I love it! Thank you for sharing your experience and knowledge 🙏❤️!!!
Thank you, Marcia, for joining us.
Hello Patrick!. Wait until you reach Tierra del Fuego (Ushuaia) and you'll taste the best beef in the world, the Argentinian hahahaha. Cheers from Buenos Aires
Yes…sooo true! Wish we could have gotten there!
I caught a glimpse of your spice rack in another video and there are way more spices on it than there are on your shopping list. What is on your spice rack and why? We had to work really hard to get our spice collection down to 14 (below). It seems like we should get rid of a few more, but it's getting much harder part with them (we used to keep 30+ herbs and spices stocked).
Salt
Black Pepper
Chili powder
Cumin
Cinimon
Ginger
Cloves
Garlic powder
Kräuter de Provence
(herb mix)
Parsley flakes
Nutmeg powder
Curry powder
Lemon Grass
Garam Masala
We use so few of them it’s kind of REDICULOUS for us to have a spice rack at all! . It’s more like a dust collector. But if we remove some, they slide back and forth when we sail down wind. And I can’t stand things smashing around underway...it’s a quick route to seasickness for me...so we keep the spices. Maybe someday I will take up cooking as a hobby and I will know what to do with those pretty spices ;) -Rebecca
Spices Take so little room and add so much to your pantry. Your listed herbs and spices are basically what I use weekly. I think you are limiting yourselves and should expand. Adobo is a versatile spice (Jamaican, Cajun, French), Paprika (subtle but wonderful with starches), Cilantro (OMG, just experiment), Basil, bay, thyme, rosemary, sage and oregano, (these last six are great for the hearty stews, roasts and savories). There are so many more that can turn the same old in to the extravagant. Another favorite is Celery Salt, this innocuous blend can transform a bland potato soup or chicken (anything... salad, roast...) into five star WOW. My suggestion would be to invest in a fair sized Humidor for powdered spices. Hard cheeses are another source of added flavor and they keep very well. Bon Appetit.
Nice and very helpful, Fair winds
Thanks for watching!
Very useful info. Thanks for sharing.
Anchors Away Sailing, Thanks for watching.
BTW the tinned butter is called Clarified butter, where the butterfat is separated from milk solids & water. It's heavily used out of Indian influenced countries (Indian grocery stores typically should have it ... they call it Ghee) and its cheaper than buying clarified butter. It's shelf stable and is good for cooking/frying.
Not that nice to spread on your bread though.
Dirk D Red Feather is not ghee, it is genuine NZL butter.
It may contain NZ butter (probably canned here, as NZ dairy industry is large) but the company is Australian. I'm in NZ and never seen it before.
We only get clarified (or ghee) butter in tins here (which is also pure butter with butterfat skimmed off).
It looks like that tinned butter needs to be treated like regular butter when it is exposed to air. Shelve stable until it's opened. Clarified butter will last a lot longer without refrigeration even after being opened. The clarified butter tins also have recloseable lids.
@@howea3172 - It may be Australian owned (though I believe it was originally a NZ company), but it's not easily come by even here in Australia. To the best of my knowledge, it's primarily an export product. If you want to try some out, look here: www.kiwishoponline.com.au/eshop/Red-Feather-Pure-Creamery-Butter-340g.html
@@Garryck-1 Ballantynes Food Pty
39 Ballantyne Street, South Melbourne
Victoria 3205, Australia
A Victorian family owned company since 1929
Considering NZ is the 800lb Gorilla of Dairy Products in this part of the world it's likely someone like Fonterra is contracted to produce it.
Thanks for watching this and our pup later sailing videos!
hi. just came by your channel.
i am an aussie. i live in qweensland.
All over is expensive and one of the resons is the primery producee has no subs from the goverment. if that changes maybe the cpi cost of living index may go down but unlikey. Another thing is australia is the most tax on everything full 10% at present the goverment had considerd putting that up as well. Well thats about all i can tell you.
Gerard
toora.
Thanks for the response.
I can give you an real example of cost of living in Australia.
coles/woolworths sells 1 liter of milk at $2.00 the farmer gets payed .75c there for the stores make around $1.25 of each liter of milk.
That should explane why Australia is one of the most taxed countrys in the world and the prices whent up a little while back. perhaps you should look at tbe world econamy before comparing prices because the otherthing that effeicts what you can buy hear, is the exchange rate.
Gerard.
Toora.
Thank you.
Gerard.
by the way, thats before gst is taken into account.
Gerard.
YES .BUT NOT ON MEAT FISH OR FRESH FOOD
Thanks for watching…
I miss this guy
God me too!
i was rewatching this and realized the same thing kind of made me tear up thinking he had so much spirit and energy
Or use honey instead of maple syrup!
If ever you pass by the Philippines, I also recommend coco nectar (tastes like honey and tamarind) which can also serve as daily vitamin (rich in amino acids). Hypoallergenic too.
Thanks for the tips!
can use golden syrup too. it's also easy to make if need be.
Great tips on provisioning Patrick! Do you remove the paper off the cans and label the contents in order to toss the paper and allow storage in bilge areas? How about washing and dipping all the fresh produce in fresh water with a little bit of bleach to remove bugs and potential pathogens. I have seen that done in another sailing channel (Delos) and by commentors on some other sailing channels and it seems to make good sense. Do you also store some of the products such as rice, flour, and oats in air tight containers to prevent weevil migration? I guess it depends on the space you have available and the size of containers. Great comment below by other viewers as well. Fair Winds Patrick and Rebecca.
Hi David, Since our bilges get wet at times, the only thing we store there are plastic bottles, like soda bottles. I suppose washing vegetables in a bleach or iodine solution might be something to do, we never have. Vegetables get cooked at a high enough temperature to kill pathogens. If we saw bugs, we would wash them down the drain. Weevils can be a big problem so we now store rice and flour in closed containers with a few bay leaves thrown in. But even pasta can develop weevils so a cruiser has to keep a close eye on anything with a grain origination, we can't unpack and store everything in plastic containers.
@@RVLifeNOW I think the point about washing veg in a bleach solution is to do so at the time of provisioning -- to extend the life of the veg and stop them going soft before you want to cook them...
Simon Costa Ah.....I’ve always felt that when you wash them, they start turning. Will have to experiment when it doesn’t matter much... Rebecca
One nice thing about buying grains, sugar, coffee, flour, etc... is the cost savings of buying in bulk, and if stored properly, can last a year or several years, pending the type of product & methods of storage.
If you know what you tend to consume over the course of 6-12 months, then you can scale those items in larger food grade containers in deep storage...and then use smaller 1 quart & 1 pint containers for daily use, as refillable's. By utilizing this habit, you also prolong the life span of the bulk storage, since you're not re-oxygenating the product every time you open the container, thus slowing down oxidation & rancidity effects.
By keeping smaller portions (a few days to a week supply) in small sealed containers, you also keep any invaders quarantined from infesting anything else, especially your home or vessel. Clear plastic or glass held into the light will generally cause newly hatched parasites to reach for the light, and become visible on the sides of the container when examined in the light. If you see the infestation, you can eliminate that isolated chamber & spare your other food supply & vessel, thus minimizing any need for chemicals...especially important w/ pets.
Chinese take-out soup containers work great because they are cheap, rigid, flexible & stack-able, taking up little space...and w/ a roll of tape & a sharpie marker, you can re-label any container at any time. Acrylic containers can work well w/ the air-lock lids, but can prove dangerous like glass if you should drop it. Polymer dog food storage bin containers can also be a great option ( a safe within a safe), since you can get many different sizes & some even have wheels...great for multiple items, offering another layer of protection from parasites, decomposition, oxidation, and humidity.
As far as corn or grain fed beef, pork, chicken, etc... That was old school logic imposed by special interests back in the 70's, 80's and even prior. We've since learned about the problems associated with GMO's, Glyphosate, effects of hormone's added, etc. Grass fed, free range is considered ideal, if you can afford it. It's a deep rabbit hole, but so is corruption...Interesting parallel between that world & living the sea (or freedom) life w/ options.
Great information. Thanks for the tips.
i don't normally do patreon donations. there are way too many sailing channels. but decided that you warrant a thank you for your educational entertainment. however. I don't see that you have a patreon account.
for that, my hat is off to you, again. but unlike most channels, you have viable and useful information that is worth paying for.
education is not cheap.
non yayet, that is very generous of you and I certainly thank you for the offer. It takes me 2-3 hours to edit and produce one minute of finished video; that does not include the filming time. If I were not retired, there would never be time enough to make these videos. Certainly it would be nice to offset the expense of camera and computer gear to make these videos but I would not feel comfortable accepting donations....but dinner somewhere in the world when our paths cross? Also, doing the Patreon thing, I would feel obligated to producing "product" every two weeks to keep up a schedule rather than showing topics I am interested in and would put up every 3 weeks or so. We are trying to offset our expenses in other ways like Rebecca is putting up "affiliate links" on our blog site, Where Is Brick House.com and in the video descriptions. That helps a little. The owner of the blue sailboat that was totaled by the tugboat, I offered to set up a Go Fund Me account for him and put that in the video, but he declined. That I didn't understand as that wrecked boat is all he has....but I suppose, like me, he would not like to feel obligated. Please post more comments in other videos. That is help that You Tube likes to see and helps the metrics. Thanks!
@@RVLifeNOW that was a very well defined response, thank you.
I"ll be looking up brickhouse.com
where do you figure your travels will be taking you over the coming winter?
(my resort keeps me grounded in the warmer months here in Michigan, for the most part).
We expect to be traveling again this coming winter. I'd be honored to take ya'll to dinner, and let my sweety meet a true ol salty in person. that would be an extreme honor.
Kevin
I've tried sticking my flour and rice in the microwave to kill off the bugs that come with the product. Microwave it and then transfer it to a hard sided container with a lid. Since the flour and rice doesn't contain much moisture so the microwaves primarily heat up the bug eggs and bodies.
Great remedy!
Another good video, Patrick. I have read in several sources that freezing flour, oats, rice, etc for 48 hours will kill weevils and weevil eggs, but I have yet to try it.
I have read that also but, unless it is a big honking catamaran, a lot of cruising boats do not have the freezer capacity to be freezing all their pasta and oats. It would be worth a try though.
Take it ashore pay for a meal and ask the restaurant to freeze it.
many good deals can be found buying foods from the local farmers, but be careful and inspect your food for hitch hikers and other food safety concerns.
Yes
I heard somewhere that you should take the labels off the cans so that dust mites and other critters don't stow away. Is that your experience? Thank you for the helpful video.
Mark, you hear a lot of things that aren't practical....like never have anything made of glass on a boat. We have never found a reason to remove paper labels from cans. If one does not remove labels when living in a house, for the reasons you have heard, why should it be different on a boat? I have only read of some cruisers removing labels so they won't clog the bilge pumps, but those are not the cruisers I have known who are out crossing the Pacific or Indian Oceans. I would consider such a thing if we should ever head down around Cape Horn....but Tierra del Fuego sounds a bit more enticing. Thanks for watching the video and for your comment.
I think any cans stored in the bilge or areas that are likely to get wet should have the labels removed, otherwise there is no real good reason to take them off.
@@flyingdutchman6984 - And if you're storing them in the bilge, don't just remove the labels and write the contents on them with a permanent marker (very important!), do what the old-timers used to do, and varnish (epoxy?) the cans. Otherwise you're just begging for them to start rusting.
These are great tips ,thank you.
Mimi, Thanks for watching.
Hi Patrick,
Thanks for the great information. As a couch cruiser (laying plans to become a real cruiser) your videos are so very helpful.
We have cruised the San Juan and gulf islands for the last three summers in our Macgregor 26x. Very much looking forward to setting sail. Can you talk more about the right boat to buy for new cruisers
Fly Nine, That could result in a very long list of requirements depending on who you ask. I would say our 40' sailboat is just adequate for 2 people. 44' would by my upper limit but much more enjoyable if people were to visit but also for carrying all the repair supplies, tools, etc. needed to be self sufficient. I would prefer a newer yacht design over the older designs as the newer boats are faster and more maneuverable. A boat set up for the V-berth to be the main sleeping cabin would eliminate that boat from my list. A sugar scoop stern, which allows waves to slam up under it to make a thunder sound, will not do. For every pro, there is a con, so a good sailboat is always a compromise and there is no perfect one. If we were looking for a new boat we might look at some of the center cockpit boats.....No matter, there are a lot of good choices.
You're in the tropics...could you use a solar oven to bake?
Probably!
An old cruiser's trick for dealing with weevils was to store the rice/flour/whatever in sealable containers into which they put a few pieces of dry ice. As it melts, the CO2 levels in the container rise, and it kills the little buggers. It's essentially the same reason that using oxygen absorbers or vacuum sealers works. Without oxygen, the weevils die.
Once you get away from the U.S., you would only get funny looks if you started asking around for "dry ice". But a great idea when leaving the U.S. for a long trip. Thanks for the comment.
@@RVLifeNOW - I can't speak for the rest of the world, but dry ice is available pretty much Australia wide.. mostly from BOC Gas & Gear, and Supagas.
www.cryolux.com.au/dry-ice-suppliers.html
I'd imagine the same applies in many other countries - being that it's a frozen gas, it's probably available in any country that has industrial gas supply companies. Air Liquide, for example. Most likely though, you'd need to go directly to the supplier.
Oats! One of my favorite foods and I happen to know a lot about them, so I noticed you made a couple mistakes. All of the "oatmeal" you are talking about seems to be "rolled oats" (flat flakes). You can also get cut oats which are not cooked (which take a very long time to fully cook. I don't know how long, I was never patient enough) or stuff that is milled small enough that it is closer to flour than pieces or flakes. Rolled oats are all slightly cooked (which should kill the weevils, more on that in a second) in order to soften them and remove the husk and they are squished flat. If they are properly labeled: "instant" oats were fully cooked and then dried again and they are a lot more powdery, "quick" oats were cut into small pieces and then steamed and flattened into what looks like rolled oats that were broken into small pieces, and normal ones are full oats that were just squished flat. Rolled oats are cooked and shouldn't have weevils in them. The weevils you encountered were probably introduced at some point after they were cooked (probably inside the same factory, or other subsequent packaging or storage facility that processes both sanitized and uninitialized products in the same facility, where insufficient safeguards to prevent contamination were used). Before I posted I did take a moment to find a good source you can peek at so you know I'm not just making this up: en.wikipedia.org/wiki/Oatmeal
Also good to mention is that Oats can get rare/expensive in different parts of the world. In India I had to switch from oat porridge to raggi porridge made from flour for my breakfasts. Probably healthier and tastier, but a lot more work to cook it. I like to just pour boiling hot water on rolled oats and eat it as soon as it is cold enough to eat. If you use instant or quick oats at least some stirring is necessary. If using raggi flour you have to stir it in could water first or it just clumps up.
As for the weevils, just cook them and eat them before they get too out of control. They are good for you. Stopping weevils from hatching? I don't know of any good techniques for that either. Keep it cold enough and they shouldn't hatch, but that is hardly useful advice. If I found a brand with lots of weevils I would be concerned that the weevils are probably not the only contamination...
Yes...we find out which brands are worse than others so we always try to find the brands that don’t have so many weevils. But they all seem to get weevils sooner or later. When we were crossing the Pacific this was a HUGE problem because we needed to buy enough for 6-12 months at a time...so eating them before they would get out of control was always an issue. You are just like Patrick...”eat the weevils...it’s a waste of protein not to eat them!”
Thanks for watching...Patrick asked me to not answer your comment on the other video about the chain, because he has some answers for you. So when he is done with his work today on the boat he will be sitting down to answer your comment. He said you seemed like a nice guy so he wanted to take the time to give you a decent answer ;) -Rebecca (the wife)
Outstanding vid thank u sir
Thanks for watching
Here in Spain eggs aren't kept refrigerated either. Somebody once told me a way to tell if an egg can be consumed or has to be discarded: you drop it in a glass of water. If it sinks to the bottom, it's still fresh. If the egg sinks to the bottom but stands on its point, it's still good, but needs to be used soon. If the egg floats to the top, discard it. The faster it sinks, the fresher. I have been doing that for years and I am still alive. Fair winds.
Excellent test. Thanks Hal.
I use whole bay leaves in flour, rice and cereal and never in 9 years had a problem in the tropics. Do careful inspection of packages at time of purchase and bring no cardboard on board if possible.
Diane, thanks for watching and the valuable confirmation that bay leaves do work to prevent weevils from hatching out. After making the video, I opened the box of Jungle Oats. It was loaded with live, squirming, weevils! I had a second box of Jungle Oats which had no hatched out weevils. To prevent what seemed inevitable, I dumped its contents into a frying pan and heated everything to 160 degrees, Fahrenheit. I used a laser thermometer to determine temperature. Giving all the contents a good stir, I let the oatmeal cool before putting into a sealed, clear, plastic jar. I like the bay leaf idea better.
Four important things I always do to keep those pesky bugs at bay and to delay spoilage: (1) Never bring cardboard corrugated boxes on board or inside. (2) Put fresh bay leaves in every grain or pasta in a sealed container. For decades I have never had a bug problem even in several years old flour. (3) Wash all vegetables and fruit. And (4) buy fresh eggs from open air market or farmers and only slightly wipe the eggs clean and never wash eggs nor refrigerate. If going to want eggs to last months, cover with vaseline and put in sealed plastic container. I have had eggs last six months but usually about four is safe even in the tropics . Also, crack open an egg one at a time in another smaller bowl so if bad it does not contaminate other eggs. Of course, I try to keep all food in a cooler and dryer place.
@@lessd685 - A much cleaner, in my opinion, method to preserve eggs is to melt paraffin into a pan of water and quickly dip the eggs. With a little practice the eggs end up with a very fine layer of wax on them. Using colored wax would probably help a lot for someone trying this method for the first time.
FYI - MOST OF THE AMERICAN BRANDS AND FOOD YOU MENTIONED HAVE ZERO NUTRITIONAL VALUE - GREAT VIDEO
Haha…yeah
Super helpful tips. thank you
Glad to hear...thanks
Another useful video.....thx!
Glad to hear...thanks
Do you ever take what is considered delicacies to other nations with you for barter?
Yes, we have done that. But sometimes it backfires. Hamburgers for those on a faraway island in Fiji proved to be revolting to the inhabitants there (or maybe it was my bad cooking). And alcohol in French Polynesia is like handing out poison. So the “delicacies” must be carefully chosen ;) -pFlour, rice and sugar seem to be more sought after “delicacies” in many areas! -Rebecca
Just a tip, nothing to do with food, the cardboard egg crates are great for getting rid of mosquitoes, much better than mosquito coils, just fold a crate, put it in a gallon tin can and light it, all it will do is smolder giving off a smoke the mosquitoes hate...inside? smaller can, smaller piece of the cardboard crate
Nice idea.
Perhaps consider buying a vacuum sealer. I 'm no scientist but am pretty sure weavels and such wont survive in a vacuum. Could possibly do with eggs? Certainly with flour and rice.
They will survive as eggs before they hatch
Good idea!
Hi Patrick! My husband Gary met you in Mauritius (he's the boat builder at the yard in PL) and we've been watching your videos since - all very informative, and I'm enjoying them too! We paddled out around Brickhouse on the surfski to come say hello one evening in Grand Baie, but you guys must have been ashore.
This video made me giggle, though. Got to say, I can't agree with your sentiments regarding American food. Maybe as South Africans we're a bit spoiled by the great quality of our SA food :)) We lived in the USA around 1999-2000 for a year, and my biggest challenge was finding what we would consider 'decent' food! So I'm talking from experience.
Anyways, when you do get to SA, be sure to shop around (it's probably more expensive than USA for some things, especially convenience items liked canned butter, but not everything) Maybe even try out some restaurants - SA is reknowned for it's good nosh!
Boy, the one thing I really, really miss being here in Mauritius is the food back home. But maybe it's the same for all of us - we all think our home country's stuff is the best, no matter what. I do like that here in MU we have so much more access to international brands from Auz, NZ and France - especially their dairy products.
What I actually wanted to comment was regarding refrigerating eggs. It's only a habit, and I used to as well. But it is really unnecessary, and I've not found that eggs actually last longer refrigerated. Perhaps it depends on the source of the eggs?
I learned a tip when travelling overland through Africa for 6 months in high temperatures. Keep the eggs in a shaded, dry place. Turn the eggs in their container weekly, and you should have no problems with them lasting unrefrigerated for 8 weeks or more. They were SA eggs ;) If you are nervous or doubtful about an egg after several weeks, just do the water test with the egg in a cup. Here in Mauritius, I've also never refrigerated them, even in summer, and they last just fine if I remember to turn them regularly.
Hope you have a pleasant pasage to Madagascar, looking forward to your next installment. Bon voyage!
oh - and thanks for the info on water quality in Mauritius! I drink the tap water, but was never quite certain... good to know that it's high quality. I really do tear my hair out when I see the locals as well as tourists buying tons of plastic water bottles for everyday use. Recycling is not exactly big here, either.
Hi Piper, Sorry we missed you in Grand Baie. We have since moved on to Reunion and now Madagascar. Give my best to Gary. Thanks for the food tips. For someone who does not know, the "water test" is to put an egg in a pot of water. If the egg sinks like a rock, it is good to eat. If it shows any signs of buoyancy, don't use it. I was in South Africa in 1981 so it will be interesting to see the changes. Looking forward to the Stellenbash Winery, near Cape Town. The Plexiglass Gary gave me worked out perfectly for making "storm windows" to insert instead of screens on leaking port lights. One day that will be in a "how to" video. I hope you can get your boat back in the water soon so we can share an anchorage! Thanks for watching these videos.
Hi Gary and Piper. I hope Patrick told you that we also have a blog you can follow us on, at Www.WhereIsBrickHouse.com That way you never miss a post... I agree with you...we find lots of good food all over the world. the French and South African brands we are learning about and sampling in this part of the world are often far superior!!
I second the comment about egg longevity.. I believe that in Europe, it's actually illegal for stores to refrigerate eggs. Presumably that's why Aldi in Australia don't refrigerate their eggs. (I just wish we could get our other supermarkets to follow their example.) Once they've been refrigerated, they don't keep as long, even if you subsequently store them outside of a fridge. Maybe that's why Patrick thinks refrigerated eggs last longer.. he bought refrigerated eggs, then tried to store them in the pantry. Once they've been chilled, that's the only way to make them last even passably long. But if they've never been refrigerated, they'll keep for several months or more.
I know this is an old video, but maple extract in the US is pretty easy to find, and it’s easy to whip up some maple syrup without having to drag a bunch of bottles with you.
Ok thanks
Grass fed beef is far supperior to corn fed beef. I had relatives attend University in the US and they disliked the beef and cheese in the US. From my experiences in the US I agree with them. Perhaps we prefer what we grow up eating. Our preferences are conditioned.
At one desolate coral atoll, the natives cooked up fresh lobster, chicken and fish for us. I donated hamburgers. Each native who took a bite of ground beef, did not take another bite. They were fine hamburgers, with lettuce, tomato and ketchup. Another time, I gave a native child a cold Coke. He took only one sip. I can imagine if someone is not accustomed to all that fizz dancing around on ones tongue, it might not be a pleasant thing.
Have to agree, grass is better, I understand corn causes some crazy digestive issues for the cows. Its just that corn is so cheap and actually fattens the cows quick, which is why america does it. I would say New Zealand beef is really good, only issue is we export all the good stuff, so actually getting really good NZ beef in nz is going to cost a lot. Having said that, Kobe beef has to be the best piece of meat I have ever had, but WOW is it expensive.
Not only does N.Z. export so much beef, short changing the locals, but the same seemed to be true for mutton. Why is mutton so expensive in N.Z. when so much is raised there. We had a great time on both N and S islands. Whangarei if my favorite. Check out how real Kobe beef is raised. Certainly not a happy go lucky farm cow grazing on a hill side.
@@RVLifeNOW Pretty much everything in N.Z. is too expensive, sadly. And good point about Kobe beef, too be fair I never really stopped and though about it, but it was such soft melt in your mouth meat, and that can't realistically occur without something shifty going on. I'm going to look for a doco on that now.
Doesn't Kobe beef involve alcohol massage? besides being fed with little movement.
Very good video. I am now a subscriber.
Thanks, Russ for signing on.
Think you have missed out Scotland for the best foods
Sorry...Patrick missed this comment...never been there...is the food really good there? -Rebecca
As for weevils, I freeze my rice and flower for 24hrs when I first buy it. Kills all the eggs and lasts longer.
Thats a really good provisioning tip!!
Hi,
Firstly can I say there seems to be a theme with your videos, USA, what is the question. I would though agree that US food can be the least expensive around, there is normally a reason for this. US husbandry care for it’s beef heard is some of the worst in the world, they are kept in stockades and feed corn, which is not natural diet for cattle. BTW corn fed beef goes rancid very quickly, there is a reason good chefs use grass fed cattle for their aged steaks. US food also does not the consumer protections that EU food does.
Another interesting fact is that eggs in the US are both washed and chilled both of which would not be allowed in the EU, it increases the chances of germs and although could be said to decrease salmonella, this is not applicable because in the EU their flock has been free of salmonella for over a decade. Same applies to washing chicken in Chlorine, EU chicken doesn’t need it because they are kept better, and so avoid the carcinogenic effect of chlorine. This is just to highlight a couple of examples.
The philosophy of the US seems to be to produce food as cheaply as possible and the use chemicals and drugs to overcome any issues.
Sailing Legend thanks for your comment on our provisioning video. Yep...Patrick being born and raised in the USA has a certain perspective on things... especially for provisioning for crossing an ocean :) -Rebecca
Extra dry air as it comes from a dive compressor could help conserving food in sealed containers and it's easy to source, especially when you have a compressor on board. May not impress the weevils though.
Interesting…
What does 12 eggs versus 10 eggs in a container have to do with metric?
Good question. Do you know the answer?
@@RVLifeNOW metric is base 10, and Argentina is almost as good for beef as usa
Because metric is base 10, and ASE is base arbitrary lol, but 12 is frequent (12 inches in a foot).
Alberta beef 👌 and I live in Ontario ⛵️
Yeah, I agree... in Ontario, we get mostly feed lot raised corn fed beef and it can't compare with the range fed Alberta beef. Beef is muscle... you don't get much in a feed lot!
Ken, Canadian beef might have to wait for a while. We will be hauling out Brick House here in S. Africa and doing a lot of work in preparing to sail from Cape Town to Uruguay or maybe Brazil, first. We will be on our way to the Straights of Magellan. Certainly I will try out the beef in S. America. I just started doing a taste test using T-bone steak as the subject. I will have one in each country we visit. Had a T-bone at a chain restaurant in Tanzania, called Spur, just before left. What a miserable "meat like", mess. Had to be old dairy cow preserved in meat tenderizers and some sort of plasticizer to regain some meat like firmness. The flavor was nothing like beef. Now in S. Africa, I had another T-bone in what appeared to be a suitable restaurant and that steak suffered in texture and taste from what seemed like tenderizers but not as bad as the one in Tanzania. So, today, Rebecca and I bought 2 T-bones at the grocery store so hopefully now we have a real example of beef to experiment with. I will report back.
No thanks at 11:40. Straight up Patrick 🥴😑😭😭😂😂😂💯
Haha
Have you ever watched a video on provisioning for any of the cross country trails in the US. There are many good sources on how to make the most of weight/space vs taste. A hiker will cut their toothbrush handle in half to save space. They have to plan for long stretches without resupply so their use of dehydrated, shelf-stable items is outstanding. This is just a thought......
Certainly, on a much smaller boat, like 22', preparing to cross the Pacific from Panama, this might be a good approach. Bigger boats with 2 crew are not that tight on space to have to take a back packers provisioning style. After 12 years, we still have the same three packs of MRE, Meal Ready to Eat, Individual, on board. That is an experiment that is still in the cupboard. But thank you for reminding me. Rebecca is back in the U.S. for 6 weeks. I am running out of food. The Jeep we have been borrowing is in the shop....the grocery store is very far away. MRE for lunch and dinner tomorrow. Thanks for your helpful comment.
@@RVLifeNOW They use the Knorr Brand ($1 a serving) Pasta Sides. Last forever, easy to heat and serve. There are a lot of nutritious meats in pouches (chicken, tuna, etc) that are space savers and can be eaten without heating and are very healthy. They break things out of the original packages and use ziplocks or food saver bags. This also can be used to hold the trash without the smell. It seems a long distance boater needs to have shelf stable, storage proof food. I made MREs for 7 years, worked in the food manufactoring business. Spent 30 years in the Army so I have packed field kitchens for deployment. Every time we did it the biggest complaint was flavor. So the spice cabinet, hot sauces, etc was very important. I assume boaters like yourself might fish for protein. I would worry about those nasty parasites that we have floating around out there.
OMG Patrick Childress. I will come home soon and buy you and cook you some food. MRE packets...the cabinets really must be getting bare. How about Lily..I hope you are still feeding her cat food, and not MREs! -Rebecca
Lilly does not seem to mind sharing her food.
@@RVLifeNOW lol
Thanks mate great vid. Do you repackage your dry goods into containers? If not how do reseal opened packets?
Oatmeal, flour, rice, all goes into plastic storage containers with tightly fitting lids. We now put bay leaves in every container.
Oats are made from Oat Groats and are steamed during processing.
Didnt know that...thankd
how is the fishing generally as you are cruising in the open ocean.
is there a catch that you can rely on.
Generally, in the middle of an ocean, it is like a desert with little fish life. Certain upwellings of nutrient rich currents attract fish but those particular upwellings can be far between each other. Fishing improves as you get closer to shore. Traveling at 7-8 knots you have a far better chance of catching fish than at 5 knots.
The big thing with beef is how long its hung after slaughter. This makes the meat tender and a better flavor. US and Scotland hand their beef around 20 days. Other countries hang theirs for a shorter period.
Some of the countries in S.E Asia don't hang their beef at all. There is little to no refrigeration so the flies get first dibs.
Can you do a first aid kit?
I am working with a doctor to do a video for what should go into a ships medical kit. It will be some months before it is ready though. What we use most is internal antibiotics for tooth infections and topical antibiotics, Bactroban and Neosporin, for cuts which will quickly get infected in the tropics. Rubbing alcohol and vinegar mix for ear fungus from sea water sitting in the ear too long. We just arrived in S. Africa and have thin internet so can't write more right now.
I have a pressure cooker and use it to preserve foods .Great for canning fish met veggies .Whenever i catch a big fish I can preserve it .Get some mason jars and also cryvac bags work great as well
Decades ago, sailing magazines had plenty of articles about food preservation and cooking with a pressure cooker. The sort of boat many ocean crossers now live on has changed drastically with large freezers and plenty of refrigeration. That takes a lot of adventure out of crossing oceans.
@@RVLifeNOW I got a small fridge that can hold a 6 pack .Just so used to not having one .It is great to have a cold beer on a hot day .Thanks for the reply
What if you don't live in the US?
Sounds like you did not watch all of the video. That was part of the purpose of making this provisioning video, to show what might not be available in foreign countries and what could be good alternatives. I just subscribed to your channel. Looks like you have a lot of interesting videos. Do you travel by boat internationally?
@@RVLifeNOW I apologise if that comment sounded odd, I have been enjoying all your videos, you guys are a great couple and clearly have loads of experience. I was recently reading a book where the first sentence started with "As Americans, you and I know..." and I suddenly felt that I had walked into a party that I clearly wasn't invited to which has perhaps made me sensitive to the assumption that the reader/ viewer is the same nationality at the producer. I've done sailing cruising in the Mediterdanean which I enjoyed from the point of view of provisioning locally at each stop (and yes it was cheap!) The luxury of buying local produce regularly is certainly something you don't get on long ocean crossings. I guess what I was really trying say is that I'd really like to see your channel grow, you certainly deserve it, and wording like, "Be sure to compare the prices in your home port to your next destination" may appeal more to the global audience you have. I understand that everybody speaks from their own perspective, that is natural, but what I have learnt over the years is that people will not always give you the benefit of the doubt which sadly leads to loss of views. With regards to my own boat, I am still yet undecided whether to head north and then east or west. Asia and the Pacific both have their appeal. I have spent timeworking in Samoa which I enjoyred very much but Indonesia is closer for us. So much of the world to see! Once again, sorry if I came across as offensive, it certainly wasn't intended, I just feel that it might be hepful to be aware that non-Americans may not watch to the end if they feel they aren't the target audience.
@@DangarMarine Thanks, Danger, for the pointers. This is one of my earliest videos which I started doing about 2 years ago. At that time, I had to read the manual to see how to take a video with my Canon camera. Learning the editing program was a real challenge, which is an ever continuing process. Certainly the newer videos are better than the older videos. It has been surprising though, dealing with such numbers of viewers that we get now, some comments come from only looking at the thumb nail and title and not from watching the video at all! Once in a while, a viewer will skip through a video and then comment about something that they feel should have been in the video, when it is there. One day, if I should run out of material, I will go back and redo the earlier videos and will certainly keep your pointer in mind.
@@RVLifeNOW Don't worry, I know that feeling. My early videos were terrible, *much* worse than your early ones. There is such a steep learning curve when it comes to making videos for such a diverse audience. I've been yelled at more times than I care to remember and although I don't aways take it well, there is generay a kernel of truth in what is being said that I could take away and make things a little bit better each time. Thanks for sharing all your experience, I've certainly been enjoying your vids, even as an Australian. ;)
Is say Argentinan beef, but I prefer fish anyway, so what do I know
I haven’t had Argentina beef, but maybe someday! Fish is my favorite too...but it wasn’t Patrick’s!