Brooklyn1 wrote in rec.food.cooking:

> On Mon, 03 Aug 2015 18:50:50 -0500, "cshenk" > wrote:
>
> > notbob wrote in rec.food.cooking:
> >
> >> On 2015-08-03, cshenk > wrote:
> >>
> >> > It changed. We did get decent stuff, but it wasn't the super
> >> > expensive sorts later on.
> >>
> >> I attended a cooking school for 6 mos. It was taught by a Navy
> cook >> retired after a jillion tours. He was actually a very good
> cook, >> until it came to meat. We'd get these awesome roasts.
> Prime rib, >> etc. He'd cook every one of them to death! No
> kidding. Those >> gorgeous choice cut 8-10 lb roasts would not come
> out of our >> commercial convection ovens until they were roasted
> geezer-shoe-brown >> from edge to edge. Our instructor never even
> heard of "rare" or >> "medium".
> >>
> >> Perhaps the Navy would get chipped beef. The USAF always got
> >> hamburger.
> >>
> >> nb
> >
> > Smile, times change and yes, they don't do rare in the Navy. It
> > has to do with storage time and food safety with the gear they
> > have. The USAF were not at sea for months at a time so could get
> > fresh supplies.
> >
> > Now adays, you eat pretty well on a ship (always didnt really once
> > refridgeration was added) but you do run out of fresh stuff.
>
> US Navy ships were outfitted with reefers before most homes.
> You couldn't have been much of a sailer to not know about
> replenishment at sea.... do you really think that when a ship is at
> sea for a year all there is to eat are stale saltines? You were
> obviously in the land navy, never been to sea. It was very rare not
> to have fresh foods, wasn't always store bought baked goods like pies
> and cakes due to limited storage and we'd take on maybe a weeks worth
> before getting underway, but my baking was better than package
> bread anyway... I'd bake 50 loaves of bread every night, 50 pies too,
> plus all sorts of cakes and cookies. We hardly ever ran out of fresh
> produce, pulling up alongside a huge refrigeration ship is like
> pulling up to 50 Super Walmarts... they'd highline far more food than
> we could stow, arrived on one side and was deep sixed on the other,
> they sent so much food because the sooner they were empty the sooner
> they returned to port.
> You woulden't have lasted an hour on a tincan in high seas:
> http://www.wearethemighty.com/watch-...-one-dangerous
> -parts-job-2015-01

Try again Sheldon. I logged more sea years than you had in service.
You either served only in the well supplied areas, or are glossing it
over now so many decades later.

> It was very rare not to have fresh foods,

No, it happens when outside main supply routes. Try the trek to Darwin
from Sasebo Japan. There's 3 weeks outside supply chain there.

And you didnt make 50 full 2 lb loaves of bread there a day, the crew
size was too small then for that. You maybe made 150 *regular buns*
like I made a bakers dozen (13) a day or so ago and am to make another
for us 3 tomorrow.


Sorry, buyt you waxed a bit too much and calling you on it.

Carol



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