MisterDiddyWahDiddy wrote in rec.food.cooking:

> On Monday, August 3, 2015 at 2:01:12 PM UTC-5, notbob wrote:
> > 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.
> >
> In later years, servicepersons in war zones have gotten better food,
> which is a good thing, and I don't mind in the least paying more
> taxes so that troops can have better food, but instead of using
> military personnel to prepare/serve, they contract out to companies
> that gouge the taxpayers, and it is nothing more than "military
> industrial complex" crony capitalism.
> >
> > nb
>
> --Bryan

Bryan,the Navy doesnt. They have to handle it onboard and it's the
other branches (USAF predominantly) who do that.

Carol, USN RET

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