Dave Smith wrote:
> "Bob (this one)" wrote:
>
> > Recipes aren't absolute. They're guides. But you still have to know
the
> > directions or you get lost. But the issue that led to this note was
> > Sheldon's insistence that *only* volume measure was rational. And
that
> > *only* volume measure was THE standard.
>
> Pathetic isn't it. Here is a guy who claims to have been a
professional.


Military recipes like most all institutional recipes list ingredient
weights, but NOT for the cook, the weights are given for accounting
purposes ONLY. Monthly menus are made up by the chief commissaryman and
submitted to the supply officer... the listed recipe weights are used
to calculate inventory and factoring cost ONLY. In fact there are NO
SCALES of any kind in US Navy galleys, no need as provisions are
supplied in standardized weights/volumes to facilitate the typical
recipes. Hardly anything is measured, most all ingredients are used by
the full case, can, sackful, crate, etc... once brought to the galley
and opened the entire amount is used (nothing goes back to the storage
lockers, if not used in 12 hours it goes to Davey Jones'locker), ie.
flour is supplied in 10lb bags, six to a sack, whereas recipes use a
number of ten pound bags (no need to weigh/measure, weight is already
marked on the bag (10lbs, DUH), whereas when 5lbs is needed a 10lb bag
is sliced in half with a bakers bench knife (WOP, yup, that's the
sound, WOP!), that's as close to measuring as it gets, which is no
different from how flour is measured at typical neighborhood
bakeries... if you think professional bakers actually do the Mothra
Stewart micro-measuring dance you're nutz, in fact if you showed up for
work toting a scale you'd be laughed out the back door... they have no
scales either, don't need any stinkin' scale, see reason above (when
baking 12 cupcakes you measure, when baking 1000 cupcakes there's no
need to measure anything... if you end up with 1030 cupcakes, so what).

Suprisingly, even though more food is prepared than is typically
submitted for, very little food gets wasted and the accounting somehow
manages to stay within budget... that's because US Navy cooks are
simply the best trained in the world... certain ENVIOUS assholes may
not like to hear it but it's fact.

The only scales aboard ship are in the post office and sick bay, there
are none in the galley. Dave, I know with absolute certainty that your
asshole buddy WOPster has never cooked anything, can only write
[volumes of verbiage] about whatever he can extrapolate to suit/sway
from surfing, but with little comprehension of the reality... it's
patently obvious he has no actual hands on cooking experience
whatsoever, NONE... apparently the only thing he excels at is typing
fast, or simply has a LOT of free time.

Dave, the WOPster is a prevaricator and you swear to it, which makes
you his asshole buddy and flunky. I on the other hand don't need a
cheering section nor do I want one nor would I ever deign to be a
cheering section... I know what I know and am my own man. You are a
FLUNKY, Dave... says a lot about what a small insecure worm of a man
you are.

Now hear this... all hands stand by for a grossly convoluted *ZILLION*
word rebuttal. <G>

Ahahahahahahahahahahahahahahahahahahahaha. . . .

Sheldon, departing (I'm outta here)