David B Galley Notes – Cheese and Chocolate
This week Jeffrey and I have been learning new tricks and testing out fun recipes for next year. On Saturday we took a one-day class on cheese making. It was a great introduction and we both left with a feeling of excitement about making feta and paneer, queso blanco, cottage cheese and cultured butter on the boat. These cheeses are fairly straight forward and can be made in a day or two. We hope that over time we can start to learn how to make blue cheeses in the winter months and have them for trips the following year.
For Valentine’s Day we could not resist making Chocolate Truffles. I learned make to truffles last year in a 3 month long pastry course I took. It required making up a ganache with chocolate, cream, vanilla and butter. Once the chocolate ganache was the right consistency we made the truffle insides and then the hard part came when we tempered the chocolate, which means melting the chocolate to the right temperature and then cooling down it down another temperature and then raising the temperature back to a third temperature and holding. The object to tempering is so that the fat crystals in the chocolate’s cocoa butter are finely crystalized. This creates a chocolate that is not cloudy, but has a nice shine, and when it is broken it has a good snap. We had a lot of fun with our truffles which numbered some where around 60, so we carefully bagged them up and delivered them to a number of our neighbors. I am thinking I will be adding these truffles to the dessert menu on some of our longer trips.
David B Galley Notes – New Sample Menu on Website
Notes from the Galley
Spring flowers bloom early in our part of the Pacific Northwest. Today the first crocus in our yard bloomed a bright purple against the green-grey backdrop of a Northwest Winter. Soon the hummingbirds will arrive just-in-time for the bright blossoms of the Red-Flowering Current and the skies will clear to a brilliant blue. Soon the David B will be back on the water exploring the the nooks and crannies of the San Juan Islands and Alaska. All that exploration can make a person hungry, so I have been working on a new website page to to showcase the types of meals you might have aboard the David B.
You might notice that I have included Bison as a menu item. I have been experimenting with bison this winter and have really enjoyed its beef-like flavor. Bison has fewer calories, less fat and more protein than beef. I have found a number of ranchers that only pasture feed their bison on grass – the way bison have always grazed. I look forward to serving bison as a healthier alternative to beef.
The ship’s position page on our site
Time: 1030 Position 48 45.35N 122 30.26W
Have you seen our new position and tracking page? It shows the current position of the ship and will show tracks of the trips that we have gone on:
You can even look at it in a satellite image. It’s very cool
The cylinder heads come off
Time 0821 Position 48 45.35N 122.30.26W
On Monday we decided to remove the cylinder heads on the main engine to have them worked on. This included removing everthing bolted onto the top of them, and then lifting them up through the pilot house. That part was easy, because we had the assistance of Drew’s Victoria Star lifting frame. Then came the difficult part of getting them off the boat. We used the boom, and lots of lines strung all over the place and lifted them up and put them on the dock.
Here are Jack Mynatt and Aaron guiding the first one to the dock.