jmcquown wrote in rec.food.cooking:

> On 11/19/2016 4:52 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 11/19/2016 11:12 AM, Brooklyn1 wrote:
> > > > I cooked lots of breakfast grits, 40 quarts at a time, more than
> > > > half the crew were southerners from the deep south and half of
> > > > those of those were black (the fleet started to nickname the
> > > > ship African Queen) and I never got a request to add anything,
> > > > they all wanted their grits plain, some liked their runny
> > > > sunnysides on top. I can't imagine grits with tomato anything
> > > > (TIAD), no one wanted any sort of cheese mixed in, none wanted
> > > > grits with shrimp or any kind of meat in it, not even bacon or
> > > > sausage.... all I ever saw anyone add was s n'p and lots of
> > > > budda. No asked for grits at any meal but breakfast.
> > > (snippage)
> > >
> > > You know, your experience cooking on a ship decades ago doesn't
> > > negate the fact that there is a Southern dish known as shrimp and
> > > grits. Did you cook a lot of shrimp on that ship?
> > >
> > > The dish comes from humble origins. People made do with what was
> > > available. Shrimp was abundant and people could (physically) net
> > > shrimp for free, pretty much in their own back yard. Grits are
> > > cheap. Here's a quick history:
> > >
> > > http://deepsouthmag.com/2014/10/01/s...its-a-history/
> > >
> > > Quick excerpt on how the dish evolved, according to that and other
> > > articles:
> > >
> > > "With the combination of fresh shrimp, creamy grits and your
> > > choice of topping — whether it be sausage, bacon, tomato and
> > > butter sauce, bellpeppers, or a fried egg — shrimp and grits is
> > > bound to remain a fundamental Southern dish that will continue to
> > > expand its recognition and acclaim."
> > >
> > > Jill
> >
> > Hi Jill, if it helps any, he would have been under cost contraints
> > from his supervisor (if he admits it or not) and shrimp would not
> > have been on the menu for breakfast. Oddly things more exspensive
> > but of traditional breakfast type, would have been.
> >
> > Even back in his day, you got delivered X dollars a meal per person
> > and had to make it work. He did not have a modern refer (fridge)
> > capablity of a modern Navy ship. His limited freezer room was for
> > Beef and things that have to be frozen.
> >
> > The only time I got shrimp grits at sea, was on the Fort McHenry but
> > then we had some exceptional cooks with a large variation. Happy
> > crew ;-)
> >
> > Carol
> >
> Yep. My point was a sailor couldn't walk up and order shrimp with
> grits any old time he wanted. It's a chow line. For those who have
> no experience with chow lines, think of it like a school cafeteria.
> This is what is on the menu. Take it or leave it. (Of course things
> were different in the Officer's mess. LOL)
>
> Jill

Pretty much! Bigger the ship, bigger the choices. Air Craft Carriers
for example 'rock' on variety.

The Officers Mess genrally *sucks* and there is a reason for it. Due
to age old traditons, Enlisted get 3-4 square meals a day as part of
their enlistment. In todays version, that means they are paid a
certain amount a day for meals and the ship gets that amount daily and
uses it to feed them. Officers however 'vote' how much to pay for food
and they are cheap *******s. They tend to vote for 150$ a month vs the
270$ a month the enlisted system has per person.

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