On Tue, 8 Sep 2015 17:21:14 +0100, Janet > wrote:

>
>> On Mon, 07 Sep 2015 17:55:00 -0500, "cshenk" > wrote:
>>
>> >Je_us wrote in rec.food.cooking:
>> >
>> >> On Sun, 06 Sep 2015 22:47:49 -0500, "cshenk" > wrote:
>> >>
>> >> > Je_us wrote in rec.food.cooking:
>> >> >
>> >> >> On Sun, 06 Sep 2015 21:25:42 -0400, Brooklyn1
>> >> >> > wrote:
>> >> >> >
>> >> >> > > On 9/6/2015 3:43 PM, Je?us wrote:
>> >> >> >>> On Sun, 06 Sep 2015 13:51:29 -0400, Brooklyn1
>> >> >> >>> > wrote:
>> >> >> > > >
>> >> >> >>>> Truth is the ingredients the navy receives are far better
>> >> >> quality than >>>> any used by civilians,
>> >> >> > > >
>> >> >> >>> LOL, you're losing your marbles.
>> >> >> > > >
>> >> >> > The 4F douchebag draft dodger never wore the uniform.
>> >> >>
>> >> >> LOL, that makes so much sense...
>> >> >>
>> >> >> So, you still stand by this claim of yours?
>> >> >> "Truth is the ingredients the navy receives are far better quality
>> >> >> than any used by civilians"
>> >> >>
>> >> >> On the face of it, that is a ridiculous claim, and nobody needs any
>> >> >> military service anywhere to know that.
>> >> >
>> >> > Nope. There was a time when that happened, but it was all services
>> >> > and it was WWII. Not after that.
>> >>
>> >> Sorry, I still have trouble believing that. Did high end restaurants
>> >> close down during that time?
>
> In UK, where civilian domestic food rationing was pretty drastic,
>restaurants and hotel restaurants didn't close down but from 1942 the UK
>govt limited what they could serve to no more than three courses, only
>one of which could contain meat, and the total cost was capped at five
>shillings.
>
> Janet UK

There was rationing in the US too, but for civilians, the military ate
very well, especially the navy. The reason I enlisted was because
there was a draft then and I had no desire to live in tents and
foxholes with no hot showers, no flush toilets, and no hot home cooked
meals... for most the chow was a lot better than what they ate at
home, still is... steak was USDA Prime filet mignon, roasts were USDA
Prime boneless rib roasts. There were wonderful hams, cured and
fresh.. only whole chicnes, not parts from sickos, and wonderful
turkeys. Not much seafood, but at sea so long who cared. For those
into bacon it was the best slab bacon available anywhere, I know, I
sliced and cooked enough of it... I used to like bacon until I had to
smell all those fumes every morning and was so inundated with its
stench. I couldn't wait to shower and put on fresh clothes... was
fortunate that the ship's cooks could shower whenever they wanted,
even when water hours were in effect. All breads, cakes, and pastries
were baked on board, only some packaged when in port, but hardly any
packaged was eaten, most fed the gulls. Btw, the only MRE type
rations aboard ship were in the life boats, otherwise there were four
home cooked hot meals served four times every 24 hours and real coffee
always available, we had no instant... my rule: take all you want-eat
all you take. Anyone tells you there were twenty cooks on a tin can
has never seen the galley, two people could barely fit and they
wouldn't be able to cook as they'd be in each other's way. Actually
very little space on a war ship is devoted to human comfort, sleeping
quarters made army tents seem like a suite at the
Waldorf. And if prone to seasickness don't even think about living on
a tin can... I've been through seas so rough that the best video
photoshoppers couldn't reproduce them unless they were there to
experience it themselves because there's no way to imagine it, and I
still had to cook while most couldn't eat. The cooks always had lots
of saltines, and vodka stashed... saltines and vodka is the universal
cure for seasickness.