A couple of decades ago I was in Matson ships that carried transpac boats east, one on deck, and another year one below deck, taking up all of a hold.
Coming home is not as fun, it is either a lot of beating or a lot of motoring. What n00bs wanting to be glamorous delivery captains don’t know at first is the owner went the easy way, you are going the hard way.
In the years I was tramping in an Easterly direction, I’d often meet large motor yachts
around the Azores, being delivered toward the Caribbean. Usually Italian skippers, friendly conversations. The owners got the easy life cruising around the destination.
Back to cooking:
Once I got an oven with a broiler, I would take a baking tray and line the bottom with nachos or tortilla chips. Add cooked ground beef, seasoned to taste, on top of that, then add a layer of cheese. Put it in the oven under the broiler until the cheese melts 
Lettuce and tomato optional.
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it wasn’t uncommon do this both to Hawaii and back Saved wear and tear on the boat and you didnt have to pay the crew. We used to load them trailer and all on to flat racks and but them behind the stack, they arrived a little sooty but none the worst for the trip.
when they (Matson) started roll on service we just used drive them on the yachts trailer and chain down the trailer.
I always hated to go down to the Matson docks in Oakland when the circus was on board either going to Hawaii or coming back.
when the shipped pigs and sheep over to Hawaii. you didn’t want to be down wind. they would send a Shepard with the sheep and pigs to feed them during the voyage then fly them home
always had good crews and stevedores at Matson I never had anything but cooperation
THE GOOD OLD DAYS RIGHT!
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most mega yachts I worked with, the crew took it from A to B and the owners and guests would fly in.
I inspected the Donald Trumps, Trump Princess over in Yokohama during one of his bankruptcies, the insurance company was afraid that the vessel may have a mysterious event that would cost them millions.
Nice yacht 295 ft with British officers and most of the crew.
used to be the Nabila and sat in the med for years. never went anywhere had the gensets changed out twice, main engines original
Nice to have that luxury.
all I had time for was eating sleeping and driving the boat 4 on 4 off, crew of 4 on a Cal 40, racing to Hawaii
I was a lot younger then
Ugh, Oakland. Line-handlers drunk and bitching from the get-go.
Horses and goats were the best livestock. Quiet, didn’t stink. Pigs the worst, always yelling and fighting. Almost always dumped a beef or pig carcass at sea, they’d just die.
I’ll have to post my chili recipe as penance for straying off-subject.
Chili
About 6 big servings - I do this all in an 8 qt pot, if too big for your boat 6 qt is fine -
wait for the wx to settle - adjust heat to avoid burning stuff
Ingredients
2 lbs ground beef
1 yellow onion chopped
1 roasted and peeled poblano, chopped
6 garlic cloves chopped fine
3 tbsp ground ancho chili
1 tbsp ground chipotle
1 tbsp ground cumin
1 tbsp smoked hot paprika - if no hot, regular smoked ok
1/4 tsp ground allspice
Pinch of ground clove
1 tsp garlic granules
1 tsp dried oregano
1 tsp dried thyme
14 oz can roasted diced tomato
1 tbsp tomato paste
2 15 oz cans kidney beans (Heresy! Too bad!) rinsed and drained
2 cups beef stock
6 oz dark beer
Mix dry ingredients in a bowl -
Brown the beef, I usually stir in a portion of the dry mix, set aside in a bowl -
Sautee the veggies along with the tomato paste, when softened add the rest of the dry mix, stir in well, let the herbs and spices bloom in the hot pan, but don’t burn, a couple minutes will do -
Add diced tomatoes to finish deglazing the pot -
Add the beer, cook for a couple of minutes -
Return beef to pot, add beef stock, salt to taste, cover and simmer for at least an hour. Add more stock if desired.
Grate a bunch of sharp cheddar to top each serving, along with chopped scallions.