Galley Gear Review: Nice Nesting Pots and Pans

"You see your dreams come true, this I promise you..."
                                                             -Rick Ross





 No matter how big the boat, every boat is too small.

 Especially the galley.

 When it comes to boat galleys, to paraphrase James T. Kirk...

 Space is the final frontier.


  NextBoat*'s galley has more storage capacity than Whiskeyjack's  galley, but "more storage capacity" is a relative term.  That is like saying that your humble scribbler here is taller than the average 9 year old child.

 That doesn't make me a giant.

  Ergo, maximizing space is paramount.  The more stuff you can fit into the existing space, the more comfortable your life in aforementioned space.

  Hence my interest in a set of nesting cookware.

   Every year at the boat show I look for a deal on cookware. I like the quality of the Magma set...

                                                                                                        -image courtesy of  Magma


...but I don't like the inventory-  there are four pots, but only one pan, in the 10 piece set.  Those of you who have read any of the Two-Burner Tastiness recipes understand that I'd rather have two pans, and one less pot, but that isn't an option.

   So, my search continued.

   Until early this summer.


    Wandering through the camping department of my local Canadian Tire, last June, I made an impulse buy.

    (why am I not surprised? - ed.) 

    I had just picked up the bottle of lamp oil I needed,  and on the shelf right beside the lamp oil was the camp cooking gear.  There were the usual speckled enamel suspects, the stuff that looks rustic and rugged, right up until the moment you actually use it, but in the midst of the sea of stamped-in-China-great outdoors-nostalgia-ware  was a  SALE ! tag, under a carton of cookware that looked...different.



   So I bought it.

  Yeah, I'd never heard of "Lagostina" either.

No, those not-shrimp, not-prawns, not-crawfish, not-lobster things?  Those are LaNgostinOs.

Which can be cooked in a Lagostina pot.




 Here's the deal:   Lagostina is an Italian firm that has been manufacturing stainless steel cookware for decades.  Their "Campeggio" line is their, as the name implies, line of camping cookware, but while it is compact in size, it is not compact on quality.
    These pots and pans are constructed of 18/10 stainless, with three ply (stainless steel/ aluminum/ stainless steel) bottoms for even heating. fold down the handle on the large stock pot and ...

    Keep going and in rapid succession you get...

Two, count 'em, TWO pans...

...Two stock pots...

...Two lids that fit both pots and pans....

  ... and a grip-anywhere, go-anywhere insulated pot/pan handle that is both ambidextrous and has hooks for removing hot pot lids, like when you are steaming Langostinos.

Both pots are graduated, which is a nice touch...

  ...for measuring the exact amount of liquid for boiling langstinos


   Also included is a mesh carrying bag... that was promptly repurposed forother uses aboard.

   After 5 months of use, both SWMBO and I can confirm,  we LOVE this stuff.

   All pieces heat evenly, the bottoms don't warp when warm, the handle is substantial, the construction is solid,  the non-stick is real non-stick, and, mosti importantly...

  ... These were the ONLY pots and pans we have used for the last 5 months, and we haven't needed to buy more.  Cooking for 2-4 on a 2 burner  stove?  This is all you will likely ever need.  It is all we have needed.


     Here's an example:

      Cracker crusted pork chops, "Booker T"  mashed potatoes and peaches and cream corn- two burners, three pots, from one nesting cookware set.

Oh, and a bottle of Ramblin' Road DPA. 




      Surprisingly, although less than half the price of the smaller one-pan Magma nesting set, the Lagostina cookware comes with a 10 year warranty, compared to the Magma's I year warranty.  I am impressed. Retail price at our local Canadian Tire Store  was $119.99 cdn.

      The only challenge is where to find it outside of the Canada.

     Or Italy.
 
     If anyone wants a set, let me know.   I'll pick it up for you and ship it out- for actual cost.


Thanks for checking in, and please,
"Talk the Dock!"



 

     

Two Burner Tastiness: Tossed Greens and Tenderloin

    "I can't stop pushing it..."
           -General Public

  

       As it so often does in life, once again, size matters.

       An unavoidable limitation of cooking in a small space is the very fact that one is cooking in a small space.  Everything, by necessity, is smaller- smaller burners mean smaller pots and pans,  which can, and does limit one’s ability to cook beef.

  A 16 oz ribeye steak for example, would overwhelm our hand-span – wide “big” skillet.

      Thus, when the crew of Whiskeyjack has a  hankering for bovine protein that doesn't come wrapped in a bun, we turn to tenderloin.

       Tenderloin is a small oblong roast, ideal for two-burner cooking.

        Here's our recipe for Tenderloin in a Red Wine Reduction

        1 2 lb-ish beef tenerloin, cut in half to fit pan.
        1 shallot diced
        1 clove garlic peeled and minced
        1 vidalia onion, peeled and diced
        1 carrot, sliced
        1 stalk of celery, sliced
         Handfull of sliced mushrooms (optional)
         1 zucchini, sliced into 1/4" thick slices.
        1 tsp olive oil or 1 dollop of butter
         2 tsp worcestershire sauce
         1 dash balsamic vinegar
         1 bottle of red wine
          Spices- I like rosemary, tarragon a little salt and pepper.



          Pour a glass of wine.
          Cut tenderloin to fit skillet.
           Put tenderloin on plate, pat on some spices and a little worcestershire sauce.
         Warm up your skillet-  you want your pan to be HOT before introducing the beef.
          Add dollop of butter or olive oil  to pan.  (Because of the lack of temperature control on our crude stove, I prefer to use olive oil when searing.)
          When pan is hot, add tenderloin.
           When tenderloin is seared on once side, (about a minute) turn and add veggies (except 'shrooms) to pan.
            About a minute later, turn tenderloin to side number 3, and add a glug or three of wine to the pan.
             Another minute or two later, turn the tenderloin one last time, then reduce heat to medium-ish, and cover.

       

       
       
      We uses another pot as a lid.

     

     Over on burner #2,  add a dollop of olive oil to skillet #2, and set to medium heat.

      When internal temp of tenderloin indicates that it is done to your taste, set tenderloin on cutting board to rest, under pot lid or tinfoil tent.  

      Add another glug of red wine to pan, a quick dash of balsamic vinegar, and increase heat slightly.  Stir and taste frequently.  Did you opt for 'shrooms?  Now is the time to toss them in.

        How's your wine?  Now is a good time to refresh your glass.

   

       While reduction is reducing, after tenderloin has rested at least 9 minutes, turn to skillet #2 and start to sear zucchini slices with a dash of spices, salt and pepper, and arrange on plates.  

        Don't forget to occasionally stir and taste skillet #1.

        Now the tenderloin has rested about 12-15 minutes- uncover, slice and arrange on zucchini.

        Spoon reduction onto tenderloin, or onto plate, or into small inidvidual dipping bowls so guests can serve themselves

      

        Serve with simple salad.  We opted for spring greens and spinach with semi-pickled cucumbers.

    

     Easy, tasty, and less grease than burgers.


     "Talk the Dock!"