The Triton

Culinary Waves

Culinary Waves: Don’t chicken out on lamb, but mutton is another matter

Culinary Waves: by Chef Mary Beth Lawton Johnson Americans tend to eat less lamb than Europeans, and one theory says that it’s because U.S. soldiers during …

Culinary Waves: More than one way to cook a holiday turkey

Culinary Waves: by Chef Mary Beth Lawton Johnson Nothing says holidays like fresh baked or roasted turkey, cranberry, dressing and stuffing. Wait, didn’t we …

Culinary Waves: Mise en place, precision dicing important galley skills

With the boat show season upon us, the time for new crew is perhaps a twinkle in the captain’s eye. In my next few columns, we’ll take a look at some …

Culinary Waves: For best gluten-free baking, stock up on flour-starch blends

Culinary Waves: Chef Mary Beth Lawton Johnson Gluten-free baking is not a one-flour-fits-all endeavor. But do we really have to keep all those different flours …

Culinary Waves: Yachting bears hard workers prepared for success

Culinary Waves: by Chef Mark Godbeer Yachting – my life for 15 years, a life I would not change for anything. I wouldn’t call myself “old school.” I …

Culinary Waves: Crew sharing galley doesn’t have to be a recipe for disaster

Culinary Waves: by Chef Mary Beth Lawton Johnson I’m in the galley cooking, and in comes the bosun. It’s his duty to cook for the crew tonight. Tied up …

Culinary Waves: Keep food fresh with rotation, labels

Culinary Waves: by Chef Mary Beth Lawton Johnson There are several important concepts for chefs to keep in mind in relation to food rotation. For …

Culinary Waves: Multipurpose tools make most of tight galleys

Culinary Waves: by Chef Mary Beth Lawton Johnson Space is so limited on board that finding room to stash one more thing in the galley can be quite daunting. …

Culinary Waves: Choice of fat depends on heat, flavor

Culinary Waves: by Chef Mary Beth Lawton Johnson I have used many different kinds of cooking oils on board, from heart-healthy canola oil made from the canola …

Culinary Waves: Dehydration real when busy crew ignore thirst

Culinary Waves: by Chef Mary Beth Lawton Johnson It started with the feeling of being light-headed and dizzy, then progressed to leg cramps. Later that night, …

Editor’s Picks

The Triton networks with Baglietto

The Triton networks with Baglietto

More than 200 captains, crew and industry joined us for Triton Networking last night with Italian yacht builder Baglietto. Our guests …

Latest in the brokerage fleet: Ex-Azzam, Mim sell; Happy Life listed

Latest in the brokerage fleet: Ex-Azzam, Mim sell; Happy Life listed

Yachts sold M/Y Adamas II, originally Azzam, a 200-foot (61m) Dauphin built in 1987, sold by Camper & Nicholsons broker …

Yachts Lohengrin and Reflection burn at Universal Marine Center in Fort Lauderdale

Yachts Lohengrin and Reflection burn at Universal Marine Center in Fort Lauderdale

UPDATE: Nov. 19, 9:22 am By Dorie Cox Fort Lauderdale Fire Rescue trucks headed toward smoke and flames on Marina Mile in Fort …

NOAA seeks public input on end of paper charts

NOAA seeks public input on end of paper charts

The U.S. National Oceanic and Atmospheric Administration is seeking public feedback on its five-year program to end all raster and …

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