Haven't posted for the last couple days because I've been busy as a digger
in a bathhouse!

Last night my husband hosted our Spring Soiree for an assortment of
dignitaries, diplomats, and celebrities. The cooking duties fell on me, as
he is too MANLY to engage in that kind of thing! (Recipe for disaster if he
did, truth is, but he's a dab hand at mixing a drink and mingling, so it's
not bad to play to his strengths.) Because we had quite a few Muslim guests,
I tried to provide a large number of halal dishes, and to make obvious the
dishes which were haraam (not halal).

My only help was our 8-year-old clubfooted abo Boy Friday. He circulated the
platters among the guests with his trademark winning smile, then set them on
the sideboards after they'd been through the crowd. He also added charcoal
to the battery of grills as I directed him.

Here is the progression of foods leaving the kitchen:

- Porcelain spoons (Chinese soup spoons) which each contained a roasted
scallop topped with seared foie gras and a hint of a verjus dressing

- Oysters with ersatz caviar made by separately encapsulating cooked spring
pea puree and chili-garlic sauce

- Skewered shrimp wrapped with lemon myrtle leaves and cooked on the barbie

- Demitasse cups of peppercress-lettuce soup

- Steamed sea urchin in hollowed-out peeled-and-semi-dried tree tomatoes,
with lime wedges to squeeze over

- Blanched asparagus spears with wild lime hollandaise

- Grill-roasted barramundi on a bed of samphire

- Lamb: We had butchered 24 lambs for this event, and started cooking two
days ago. The neck bones and most of the scraps were made into a lamb
demi-glace, which was used in various places for the rest of the lamb
cookery. The shanks were braised with non-alcoholic shiraz and riberries and
served with sweet turmeric rice. The shoulder chops were grilled and served
with schug and damper. The loin chops were grilled and served with
eucalyptus jus. The racks were given a dry spice rub, grill-roasted, and
served with an olive-wattle-seed tapenade. The hearts, livers, lungs, and
stomachs were made into haggis. Some of the breastplates were braised and
then grilled, served with a curry raisin sauce. Other lamb breastplates and
some leg meats were cut into pieces and simmered with ginger and star anise.
The fat was removed from the broth, then the broth and meat were served
together with cooked rice noodles and the traditional "pho" garnishes. The
kidneys and some of the legs were made into pies. I made a great cauldron of
ragout with meat from various parts of the lamb, onions, stout, and a big
handful of pepper leaves. (That one had to be labeled as haraam.) Some of
the remaining legs (meat and bones both) went toward the demi-glace and some
was left for *me*!

- As I was cooking, one of our neighbors brought by a crate of artichokes,
so I peeled them, quartered them, steamed them, grilled them, and sent them
out with a lemon beurre blanc. (The beurre blanc was made using verjus and
lemon juice so it would be halal.)

The guests were getting sated by now, and my second-or-third-or-fourth wind
was starting to wear off, so it was time for dessert. Besides, it was nearly
10 o'clock at night, and we don't like to put our neighbors out. The
desserts we

- Rosella white chocolate bombe sculpted into the shape of the Sydney Opera
House. (The Japanese diplomat -- ambassador? -- looked askance at this one,
but as soon as he tasted it, he couldn't shovel it into his mouth quickly
enough!)

- Pavlova with passionfruit and vanilla whipped cream. Not as imaginative as
some of the other dishes, true, but a consistent winner.

- Macadamia-vanilla butter tarts

- Flourless chocolate torte with cherry sauce and almonds


One of the more "esteemed" guests ended up in the kitchen with me as I took
it upon myself to wipe off the front of his trousers. Oh, the sacrifices we
make in the name of hospitality...Some jobs are easy, but this was a hard
one.

At the end of the evening, I was too-right KNICKERED!

Julana wrote:

> Because we had quite a few Muslim guests, I tried to provide a large
> number of halal dishes, and to make obvious the dishes which were haraam
> (not halal).

I wasn't aware that Australia had such a large population of distinguished
Muslims. The most vocal Aussie here tends to disparage the "Lebos". Do you
live in a mostly-Muslim area, or was this intended as a Muslim-oriented
event?


> My only help was our 8-year-old clubfooted abo Boy Friday. He circulated
> the platters among the guests with his trademark winning smile, then set
> them on the sideboards after they'd been through the crowd. He also added
> charcoal to the battery of grills as I directed him.
>
> Here is the progression of foods leaving the kitchen:
>
> - Porcelain spoons (Chinese soup spoons) which each contained a roasted
> scallop topped with seared foie gras and a hint of a verjus dressing
>
> - Oysters with ersatz caviar made by separately encapsulating cooked
> spring pea puree and chili-garlic sauce
>
> - Skewered shrimp wrapped with lemon myrtle leaves and cooked on the
> barbie

I know that shrimp, scallops, and oysters are not kosher. Are they halal?



> - Demitasse cups of peppercress-lettuce soup
>
> - Steamed sea urchin in hollowed-out peeled-and-semi-dried tree tomatoes,
> with lime wedges to squeeze over

Also not kosher. Halal?



> - Blanched asparagus spears with wild lime hollandaise
>
> - Grill-roasted barramundi on a bed of samphire
>
> - Lamb: We had butchered 24 lambs for this event, and started cooking two
> days ago. The neck bones and most of the scraps were made into a lamb
> demi-glace, which was used in various places for the rest of the lamb
> cookery. The shanks were braised with non-alcoholic shiraz and riberries
> and served with sweet turmeric rice. The shoulder chops were grilled and
> served with schug and damper. The loin chops were grilled and served with
> eucalyptus jus. The racks were given a dry spice rub, grill-roasted, and
> served with an olive-wattle-seed tapenade. The hearts, livers, lungs, and
> stomachs were made into haggis. Some of the breastplates were braised and
> then grilled, served with a curry raisin sauce. Other lamb breastplates
> and some leg meats were cut into pieces and simmered with ginger and star
> anise. The fat was removed from the broth, then the broth and meat were
> served together with cooked rice noodles and the traditional "pho"
> garnishes. The kidneys and some of the legs were made into pies. I made a
> great cauldron of ragout with meat from various parts of the lamb, onions,
> stout, and a big handful of pepper leaves. (That one had to be labeled as
> haraam.) Some of the remaining legs (meat and bones both) went toward the
> demi-glace and some was left for *me*!

Are lamb lungs and hearts (in the haggis) halal? I was under the impression
that some organ meats are not.

Did you do anything with the brains and the tongues? What about the
sweetbreads?


> - As I was cooking, one of our neighbors brought by a crate of artichokes,
> so I peeled them, quartered them, steamed them, grilled them, and sent
> them out with a lemon beurre blanc. (The beurre blanc was made using
> verjus and lemon juice so it would be halal.)
>
> The guests were getting sated by now, and my second-or-third-or-fourth
> wind was starting to wear off, so it was time for dessert. Besides, it was
> nearly 10 o'clock at night, and we don't like to put our neighbors out.
> The desserts we
>
> - Rosella white chocolate bombe sculpted into the shape of the Sydney
> Opera House. (The Japanese diplomat -- ambassador? -- looked askance at
> this one, but as soon as he tasted it, he couldn't shovel it into his
> mouth quickly enough!)
>
> - Pavlova with passionfruit and vanilla whipped cream. Not as imaginative
> as some of the other dishes, true, but a consistent winner.
>
> - Macadamia-vanilla butter tarts
>
> - Flourless chocolate torte with cherry sauce and almonds

I have a very hard time believing that you alone cooked all that for 144
people in just two days. Preparing just the side dishes for the lamb courses
would take the better part of a day. Making the bombe would probably take an
entire day in itself -- *if* it came out right the first time. And just how
many plates and other individual serving vessels do you have in your house?
Or did you serve your soup in paper "demitasse" cups?

If what you wrote is not a *complete* work of fiction, I am intrigued by the
lamb chops with "eucalyptus jus," since lamb with mint is a time-honored
combination, and eucalyptus has menthol-like overtones. Can you post a
recipe for the jus?


> One of the more "esteemed" guests ended up in the kitchen with me as I
> took it upon myself to wipe off the front of his trousers. Oh, the
> sacrifices we make in the name of hospitality...Some jobs are easy, but
> this was a hard one.
>
> At the end of the evening, I was too-right KNICKERED!

Are those two paragraphs supposed to be together?

Bob

"Bob Terwilliger" > wrote in message
>> One of the more "esteemed" guests ended up in the kitchen with me as I
>> took it upon myself to wipe off the front of his trousers. Oh, the
>> sacrifices we make in the name of hospitality...Some jobs are easy, but
>> this was a hard one.
>>
>> At the end of the evening, I was too-right KNICKERED!
>
> Are those two paragraphs supposed to be together?
>
> Bob

Sounds like a re-incarnation of Buffy from a couple of years ago.

On Oct 3, 6:28*pm, "Bob Terwilliger" >
wrote:
> Julana wrote:
> > Because we had quite a few Muslim guests, I tried to provide a large
> > number of halal dishes, and to make obvious the dishes which were haraam
> > (not halal).
>
> I wasn't aware that Australia had such a large population of distinguished
> Muslims. The most vocal Aussie here tends to disparage the "Lebos". Do you
> live in a mostly-Muslim area, or was this intended as a Muslim-oriented
> event?
>
> > My only help was our 8-year-old clubfooted abo Boy Friday. He circulated
> > the platters among the guests with his trademark winning smile, then set
> > them on the sideboards after they'd been through the crowd. He also added
> > charcoal to the battery of grills as I directed him.
>
> > Here is the progression of foods leaving the kitchen:
>
> > - Porcelain spoons (Chinese soup spoons) which each contained a roasted
> > scallop topped with seared foie gras and a hint of a verjus dressing
>
> > - Oysters with ersatz caviar made by separately encapsulating cooked
> > spring pea puree and chili-garlic sauce
>
> > - Skewered shrimp wrapped with lemon myrtle leaves and cooked on the
> > barbie
>
> I know that shrimp, scallops, and oysters are not kosher. Are they halal?
>
> > - Demitasse cups of peppercress-lettuce soup
>
> > - Steamed sea urchin in hollowed-out peeled-and-semi-dried tree tomatoes,
> > with lime wedges to squeeze over
>
> Also not kosher. Halal?
>
>
>
> > - Blanched asparagus spears with wild lime hollandaise
>
> > - Grill-roasted barramundi on a bed of samphire
>
> > - Lamb: We had butchered 24 lambs for this event, and started cooking two
> > days ago. The neck bones and most of the scraps were made into a lamb
> > demi-glace, which was used in various places for the rest of the lamb
> > cookery. The shanks were braised with non-alcoholic shiraz and riberries
> > and served with sweet turmeric rice. The shoulder chops were grilled and
> > served with schug and damper. The loin chops were grilled and served with
> > eucalyptus jus. The racks were given a dry spice rub, grill-roasted, and
> > served with an olive-wattle-seed tapenade. The hearts, livers, lungs, and
> > stomachs were made into haggis. Some of the breastplates were braised and
> > then grilled, served with a curry raisin sauce. Other lamb breastplates
> > and some leg meats were cut into pieces and simmered with ginger and star
> > anise. The fat was removed from the broth, then the broth and meat were
> > served together with cooked rice noodles and the traditional "pho"
> > garnishes. The kidneys and some of the legs were made into pies. I made a
> > great cauldron of ragout with meat from various parts of the lamb, onions,
> > stout, and a big handful of pepper leaves. (That one had to be labeled as
> > haraam.) Some of the remaining legs (meat and bones both) went toward the
> > demi-glace and some was left for *me*!
>
> Are lamb lungs and hearts (in the haggis) halal? I was under the impression
> that some organ meats are not.
>
> Did you do anything with the brains and the tongues? What about the
> sweetbreads?
>
>
>
> > - As I was cooking, one of our neighbors brought by a crate of artichokes,
> > so I peeled them, quartered them, steamed them, grilled them, and sent
> > them out with a lemon beurre blanc. (The beurre blanc was made using
> > verjus and lemon juice so it would be halal.)
>
> > The guests were getting sated by now, and my second-or-third-or-fourth
> > wind was starting to wear off, so it was time for dessert. Besides, it was
> > nearly 10 o'clock at night, and we don't like to put our neighbors out.
> > The desserts we
>
> > - Rosella white chocolate bombe sculpted into the shape of the Sydney
> > Opera House. (The Japanese diplomat -- ambassador? -- looked askance at
> > this one, but as soon as he tasted it, he couldn't shovel it into his
> > mouth quickly enough!)
>
> > - Pavlova with passionfruit and vanilla whipped cream. Not as imaginative
> > as some of the other dishes, true, but a consistent winner.
>
> > - Macadamia-vanilla butter tarts
>
> > - Flourless chocolate torte with cherry sauce and almonds
>
> I have a very hard time believing that you alone cooked all that for 144
> people in just two days. Preparing just the side dishes for the lamb courses
> would take the better part of a day. Making the bombe would probably take an
> entire day in itself -- *if* it came out right the first time. And just how
> many plates and other individual serving vessels do you have in your house?
> Or did you serve your soup in paper "demitasse" cups?
>
> If what you wrote is not a *complete* work of fiction, I am intrigued by the
> lamb chops with "eucalyptus jus," since lamb with mint is a time-honored
> combination, and eucalyptus has menthol-like overtones. Can you post a
> recipe for the jus?
>
> > One of the more "esteemed" guests ended up in the kitchen with me as I
> > took it upon myself to wipe off the front of his trousers. Oh, the
> > sacrifices we make in the name of hospitality...Some jobs are easy, but
> > this was a hard one.
>
> > At the end of the evening, I was too-right KNICKERED!
>
> Are those two paragraphs supposed to be together?
>
> Bob
Bob T surely you did not take this post seriously ?
One hopes your just attempting to be subtle .

I had not noticed this poster before but it is a rather funny post
taking the micky (we call it taking the **** )
out of another poster who appears to think than any one gives a rats
about his purported social gatherings
and perceived gastronomic abilities .

When I read it it was a tad funny as obviously the person whover is
the scribe has studied one amongst us
and damned near got it pretty close to the person it appears to be
aimed at .

Especially when one unblocks that particular poster and sees the
self promotion of a supposed
party . Then it becomes funny .

For a second I thought that the blocked poster had changed names
again and was writing about VIP parties once more .

Then I started laughing and twigged that no way could it be the same
person . This post was in a way funny


Whomever that poster is - has it apperas got two crows with the one
shot if BT has taken it seriously .

If so too funny for words

Julana Benaroon wrote:
> Haven't posted for the last couple days because I've been busy as a digger
> in a bathhouse!
>
> Last night my husband hosted our Spring Soiree for an assortment of
> dignitaries, diplomats, and celebrities. The cooking duties fell on me, as
> he is too MANLY to engage in that kind of thing! (Recipe for disaster if he
> did, truth is, but he's a dab hand at mixing a drink and mingling, so it's
> not bad to play to his strengths.) Because we had quite a few Muslim
> guests,
> I tried to provide a large number of halal dishes, and to make obvious the
> dishes which were haraam (not halal).
>
> My only help was our 8-year-old clubfooted abo Boy Friday. He circulated
> the
> platters among the guests with his trademark winning smile, then set
> them on
> the sideboards after they'd been through the crowd. He also added charcoal
> to the battery of grills as I directed him.
>
> Here is the progression of foods leaving the kitchen:
>
> - Porcelain spoons (Chinese soup spoons) which each contained a roasted
> scallop topped with seared foie gras and a hint of a verjus dressing
>
> - Oysters with ersatz caviar made by separately encapsulating cooked spring
> pea puree and chili-garlic sauce
>
> - Skewered shrimp wrapped with lemon myrtle leaves and cooked on the barbie
>
> - Demitasse cups of peppercress-lettuce soup
>
> - Steamed sea urchin in hollowed-out peeled-and-semi-dried tree tomatoes,
> with lime wedges to squeeze over
>
> - Blanched asparagus spears with wild lime hollandaise
>
> - Grill-roasted barramundi on a bed of samphire
>
> - Lamb: We had butchered 24 lambs for this event, and started cooking two
> days ago. The neck bones and most of the scraps were made into a lamb
> demi-glace, which was used in various places for the rest of the lamb
> cookery. The shanks were braised with non-alcoholic shiraz and riberries
> and
> served with sweet turmeric rice. The shoulder chops were grilled and served
> with schug and damper. The loin chops were grilled and served with
> eucalyptus jus. The racks were given a dry spice rub, grill-roasted, and
> served with an olive-wattle-seed tapenade. The hearts, livers, lungs, and
> stomachs were made into haggis. Some of the breastplates were braised and
> then grilled, served with a curry raisin sauce. Other lamb breastplates and
> some leg meats were cut into pieces and simmered with ginger and star
> anise.
> The fat was removed from the broth, then the broth and meat were served
> together with cooked rice noodles and the traditional "pho" garnishes. The
> kidneys and some of the legs were made into pies. I made a great
> cauldron of
> ragout with meat from various parts of the lamb, onions, stout, and a big
> handful of pepper leaves. (That one had to be labeled as haraam.) Some of
> the remaining legs (meat and bones both) went toward the demi-glace and
> some
> was left for *me*!
>
> - As I was cooking, one of our neighbors brought by a crate of artichokes,
> so I peeled them, quartered them, steamed them, grilled them, and sent them
> out with a lemon beurre blanc. (The beurre blanc was made using verjus and
> lemon juice so it would be halal.)
>
> The guests were getting sated by now, and my second-or-third-or-fourth wind
> was starting to wear off, so it was time for dessert. Besides, it was
> nearly
> 10 o'clock at night, and we don't like to put our neighbors out. The
> desserts we
>
> - Rosella white chocolate bombe sculpted into the shape of the Sydney Opera
> House. (The Japanese diplomat -- ambassador? -- looked askance at this one,
> but as soon as he tasted it, he couldn't shovel it into his mouth quickly
> enough!)
>
> - Pavlova with passionfruit and vanilla whipped cream. Not as
> imaginative as
> some of the other dishes, true, but a consistent winner.
>
> - Macadamia-vanilla butter tarts
>
> - Flourless chocolate torte with cherry sauce and almonds
>
>
> One of the more "esteemed" guests ended up in the kitchen with me as I took
> it upon myself to wipe off the front of his trousers. Oh, the sacrifices we
> make in the name of hospitality...Some jobs are easy, but this was a hard
> one.
>
> At the end of the evening, I was too-right KNICKERED!

I'm amazed at the time you spent authoring this BS.

D

On Oct 2, 11:47*pm, "Julana Benaroon" >
wrote:

> The hearts, livers, lungs, and stomachs were made into haggis.

Gross food for a gross of people?

--Bryan

Tudor5 wrote:

> Bob T surely you did not take this post seriously ?
> One hopes your just attempting to be subtle .
>
> I had not noticed this poster before but it is a rather funny post
> taking the micky (we call it taking the **** )
> out of another poster who appears to think than any one gives a rats
> about his purported social gatherings
> and perceived gastronomic abilities .
>
> When I read it it was a tad funny as obviously the person whover is
> the scribe has studied one amongst us
> and damned near got it pretty close to the person it appears to be
> aimed at .
>
> Especially when one unblocks that particular poster and sees the
> self promotion of a supposed
> party . Then it becomes funny .
>
> For a second I thought that the blocked poster had changed names
> again and was writing about VIP parties once more .
>
> Then I started laughing and twigged that no way could it be the same
> person . This post was in a way funny
>
>
> Whomever that poster is - has it apperas got two crows with the one
> shot if BT has taken it seriously .

I wasn't sure about the post, and my first instinct is to give people the
benefit of the doubt. Much of the food described sounded good to me, though
I don't see any way a single person could pull that off for such a large
group in the time stated.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Tudor5 wrote:

> > self promotion of a supposed
> > party . Then it becomes funny .

> I wasn't sure about the post, and my first instinct is to give people the
> benefit of the doubt. Much of the food described sounded good to me, though
> I don't see any way a single person could pull that off for such a large
> group in the time stated.

Time to get the killfile working again. First we have the supposed trip
to Rome, now we have a supposed party. The party for 144 was probably a
spoof, but I enjoyed it anyway.

--
Dan Abel
Petaluma, California USA

In article >,
Christine Dabney > wrote:

> On Sat, 03 Oct 2009 19:02:58 -0700, Dan Abel > wrote:
>
>
> >Time to get the killfile working again. First we have the supposed trip
> >to Rome,
>
> What was fake about a trip to Rome? If you are talking about sf, yes
> she did go to Rome prior to her cruise.

I worded that kind of backwards. Sorry. When you have a long term
reliable poster like SF, and then some nobody starts accusing SF, over
and over again, of faking it, it's time for the killfile. Not SF, of
course, but the "nobody".

--
Dan Abel
Petaluma, California USA

Bob Terwilliger wrote:

> I wasn't aware that Australia had such a large population of distinguished
> Muslims. The most vocal Aussie here tends to disparage the "Lebos". Do you
> live in a mostly-Muslim area, or was this intended as a Muslim-oriented
> event?

The "most vocal Aussie" is a nitwit who doesn't speak for all of Australia.
Lebanon isn't the only place in the world where Muslims live. Many of our
guests are from Indonesia or Malaysia.

> I know that shrimp, scallops, and oysters are not kosher. Are they halal?

Many Arab Muslims would say that they are not, but opinions differ. Muslims
from Indonesia regard those items as halal.

>> - Steamed sea urchin in hollowed-out peeled-and-semi-dried tree tomatoes,
>> with lime wedges to squeeze over
>
> Also not kosher. Halal?

Ibid.

> I have a very hard time believing that you alone cooked all that for 144
> people in just two days. Preparing just the side dishes for the lamb
> courses
> would take the better part of a day. Making the bombe would probably take
> an entire day in itself -- *if* it came out right the first time. And just
> how many plates and other individual serving vessels do you have in your
> house? Or did you serve your soup in paper "demitasse" cups?

We rented plates, dishes, cups, saucers, and silver.

> If what you wrote is not a *complete* work of fiction, I am intrigued by
> the lamb chops with "eucalyptus jus," since lamb with mint is a
> time-honored combination, and eucalyptus has menthol-like overtones. Can
> you post a recipe for the jus?

Rub lamb bones with tomato. Roast until deeply browned. Deglaze with water.
Add eucalyptus leaves and cook to infuse. Strain and season with salt and
pepper.

>> One of the more "esteemed" guests ended up in the kitchen with me as I
>> took it upon myself to wipe off the front of his trousers. Oh, the
>> sacrifices we make in the name of hospitality...Some jobs are easy, but
>> this was a hard one.
>>
>> At the end of the evening, I was too-right KNICKERED!
>
> Are those two paragraphs supposed to be together?

I was making fun of Peter there, the incident never took place.

--

Sqwertz wrote:

>> I'm amazed at the time you spent authoring this BS.
>
> Really. I wonder what possessed it? And it actually expects us to
> believe it?
>
> It's a sickness.

I am not possessed, and I do not insist that anyone believe what I wrote. In
fact, I would rather discourage such belief.

--

--Bryan wrote:

>> The hearts, livers, lungs, and stomachs were made into haggis.
>
> Gross food for a gross of people?

I was wondering whether anyone would remark on that.

--

The D wrote:

>> Haven't posted for the last couple days because I've been busy as a
>> digger in a bathhouse!
>>
>> One of the more "esteemed" guests ended up in the kitchen with me as I
>> took it upon myself to wipe off the front of his trousers. Oh, the
>> sacrifices we make in the name of hospitality...Some jobs are easy, but
>> this was a hard one.
>>
>> At the end of the evening, I was too-right KNICKERED!
>
> I'm amazed at the time you spent authoring this BS.

Thank you for reading all the way through and taking the time to respond!
:-D

--

Christine wrote:

>> I wasn't sure about the post, and my first instinct is to give people the
>> benefit of the doubt. Much of the food described sounded good to me,
>> though I don't see any way a single person could pull that off for such a
>> large group in the time stated.
>
> Guess you didn't look at the headers..
>
> It did sound good..but as soon as I saw the headers, I realized it was
> a spoof.


(Bob sees ")

Oh.

Yeah, there is that....!

I thought the menu Peter claimed to make sounded pretty good, but "Julana's"
menu sounded even better (though maybe Peter had the edge in the "alleged
dessert" category).

Bob

Bob Terwilliger replied to Christine Dabney:

>> It did sound good..but as soon as I saw the headers, I realized it was
>> a spoof.
>
>
> (Bob sees ")
>
> Oh.
>
> Yeah, there is that....!
>
> I thought the menu Peter claimed to make sounded pretty good, but
> "Julana's" menu sounded even better (though maybe Peter had the edge in
> the "alleged dessert" category).

You two take away all my fun.

I admit that most of what I wrote was very exaggerated or completely false.
Some of it was true:

- About thirty percent of our friends are Muslims.

- My husband cannot cook at all, but is very good at mixing drinks and
mingling at parties.

- I have cooked all the savoury dishes listed, including the haggis, but not
all at one time. I have made the pavlova and the chocolate torte, but I was
not completely pleased with either one. I also baked the macadamia vanilla
butter tarts, and in that case I had very good results.

Some of the falsehoods:

- We do not have an annual Spring Soiree, and we have never invited 144
guests to a party. We didn't even have that many guests at our wedding!

- We did not butcher 24 lambs for a party.

- We do not employ an eight-year-old clubfooted Boy Friday.

- I have never sculpted a rosella white chocolate bombe or any other dessert
into the shape of the Sydney Opera House.

- In the oyster dish mentioned, the chili-garlic sauce was not encapsulated.
Instead, droplets were put onto a silpat and frozen, then scraped off onto
the oyster with its spring-pea caviar.

I hope you can forgive me for my deception in the name of satire.

--

On Sat, 3 Oct 2009 18:51:12 -0700, "Bob Terwilliger"
> wrote:

>Tudor5 wrote:
>
>> Bob T surely you did not take this post seriously ?
>> One hopes your just attempting to be subtle .
>>
>> I had not noticed this poster before but it is a rather funny post
>> taking the micky (we call it taking the **** )
>> out of another poster who appears to think than any one gives a rats
>> about his purported social gatherings
>> and perceived gastronomic abilities .
>>
>> When I read it it was a tad funny as obviously the person whover is
>> the scribe has studied one amongst us
>> and damned near got it pretty close to the person it appears to be
>> aimed at .
>>
>> Especially when one unblocks that particular poster and sees the
>> self promotion of a supposed
>> party . Then it becomes funny .
>>
>> For a second I thought that the blocked poster had changed names
>> again and was writing about VIP parties once more .
>>
>> Then I started laughing and twigged that no way could it be the same
>> person . This post was in a way funny
>>
>>
>> Whomever that poster is - has it apperas got two crows with the one
>> shot if BT has taken it seriously .
>
>I wasn't sure about the post, and my first instinct is to give people the
>benefit of the doubt. Much of the food described sounded good to me, though
>I don't see any way a single person could pull that off.

Same could be said of all your posts.

"Julana Benaroon" > wrote in message
...
> Bob Terwilliger wrote:
>
>> I wasn't aware that Australia had such a large population of
>> distinguished
>> Muslims. The most vocal Aussie here tends to disparage the "Lebos". Do
>> you
>> live in a mostly-Muslim area, or was this intended as a Muslim-oriented
>> event?
>
> The "most vocal Aussie" is a nitwit who doesn't speak for all of
> Australia.
> Lebanon isn't the only place in the world where Muslims live. Many of our
> guests are from Indonesia or Malaysia.
>
>> I know that shrimp, scallops, and oysters are not kosher. Are they halal?
>
> Many Arab Muslims would say that they are not, but opinions differ.
> Muslims
> from Indonesia regard those items as halal.
>
>>> - Steamed sea urchin in hollowed-out peeled-and-semi-dried tree
>>> tomatoes,
>>> with lime wedges to squeeze over
>>
>> Also not kosher. Halal?
>
> Ibid.
>
>> I have a very hard time believing that you alone cooked all that for 144
>> people in just two days. Preparing just the side dishes for the lamb
>> courses
>> would take the better part of a day. Making the bombe would probably take
>> an entire day in itself -- *if* it came out right the first time. And
>> just
>> how many plates and other individual serving vessels do you have in your
>> house? Or did you serve your soup in paper "demitasse" cups?
>
> We rented plates, dishes, cups, saucers, and silver.
>
>> If what you wrote is not a *complete* work of fiction, I am intrigued by
>> the lamb chops with "eucalyptus jus," since lamb with mint is a
>> time-honored combination, and eucalyptus has menthol-like overtones. Can
>> you post a recipe for the jus?
>
> Rub lamb bones with tomato. Roast until deeply browned. Deglaze with
> water.
> Add eucalyptus leaves and cook to infuse. Strain and season with salt and
> pepper.
>
>>> One of the more "esteemed" guests ended up in the kitchen with me as I
>>> took it upon myself to wipe off the front of his trousers. Oh, the
>>> sacrifices we make in the name of hospitality...Some jobs are easy, but
>>> this was a hard one.
>>>
>>> At the end of the evening, I was too-right KNICKERED!
>>
>> Are those two paragraphs supposed to be together?
>
> I was making fun of Peter there, the incident never took place.
>
> --

hell...even i got it. ROTFLMAO!

On Sat, 3 Oct 2009 23:20:48 -0700, "Julana Benaroon"
> wrote:

>Bob Terwilliger wrote:
>
>> I wasn't aware that Australia had such a large population of distinguished
>> Muslims. The most vocal Aussie here tends to disparage the "Lebos". Do you
>> live in a mostly-Muslim area, or was this intended as a Muslim-oriented
>> event?
>
>The "most vocal Aussie" is a nitwit who doesn't speak for all of Australia.
>Lebanon isn't the only place in the world where Muslims live. Many of our
>guests are from Indonesia or Malaysia.
>
>> I know that shrimp, scallops, and oysters are not kosher. Are they halal?
>
>Many Arab Muslims would say that they are not, but opinions differ. Muslims
>from Indonesia regard those items as halal.
>
>>> - Steamed sea urchin in hollowed-out peeled-and-semi-dried tree tomatoes,
>>> with lime wedges to squeeze over
>>
>> Also not kosher. Halal?
>
>Ibid.
>
>> I have a very hard time believing that you alone cooked all that for 144
>> people in just two days. Preparing just the side dishes for the lamb
>> courses
>> would take the better part of a day. Making the bombe would probably take
>> an entire day in itself -- *if* it came out right the first time. And just
>> how many plates and other individual serving vessels do you have in your
>> house? Or did you serve your soup in paper "demitasse" cups?
>
>We rented plates, dishes, cups, saucers, and silver.
>
>> If what you wrote is not a *complete* work of fiction, I am intrigued by
>> the lamb chops with "eucalyptus jus," since lamb with mint is a
>> time-honored combination, and eucalyptus has menthol-like overtones. Can
>> you post a recipe for the jus?
>
>Rub lamb bones with tomato. Roast until deeply browned. Deglaze with water.
>Add eucalyptus leaves and cook to infuse. Strain and season with salt and
>pepper.
>
>>> One of the more "esteemed" guests ended up in the kitchen with me as I
>>> took it upon myself to wipe off the front of his trousers. Oh, the
>>> sacrifices we make in the name of hospitality...Some jobs are easy, but
>>> this was a hard one.
>>>
>>> At the end of the evening, I was too-right KNICKERED!
>>
>> Are those two paragraphs supposed to be together?
>
>I was making fun of Peter there, the incident never took place.
>
>

There's nothing difficult/unbelieveable about cooking a meal for 144.
I used to cook for 400+... three meals a day... often all on my own,
including all baked goods from scratch, including breads... typically
two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
sides, 2 desserts, plus beverages.

"brooklyn1" wrote

> There's nothing difficult/unbelieveable about cooking a meal for 144.
> I used to cook for 400+... three meals a day... often all on my own,
> including all baked goods from scratch, including breads... typically
> two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
> sides, 2 desserts, plus beverages.

Sorry Sheldon but the crew compliment CS (used to be MS) for a ship of 400
is 12 plus the attendant junior folks from other divisions serving their
'mess deck' time. You'd have never done all 3 meals by yourself. You'd
never have done any of them yourself. You very well however might have done
all the bread portion of a day's meals yourself, or all the desserts
yourself (a good portion of which are pre-made today). You may have done
much of the soups (many are just open a can and heat today).

For the rest, he's right that a lot of the breads are totally from scratch
on a US Navy ship. Athough they have many canned goods, each ship varies a
bit in how much is made in true scratch style as well as how closely they
follow the 'recipe cards'. The rule of thumb is smaller ships (300-400
crew) have better food because they don't have to cook for as many at once.
They are less prone to following 'recipe cards to the letter'.

The food is generally pretty good, with a few disaster days mixed with the
sublime where everything looks outstanding and you can't choose between'em!
Sheldon has given a fairly accurate view of what would be served, just not
the number of folks involved in it. Take out the senior folks and FSO, and
you'd have about 6 per meal. In port, you'd have fewer on weekends but be
feeding just the duty section (generally 1/6th of the crew now-a-days but
may be 1/8th). You'd also have lots of those folks who are doing their
galley duty to help out.

On Sat, 3 Oct 2009 10:20:17 -0400, "Ed Pawlowski" >
wrote:

>
>"Bob Terwilliger" > wrote in message
>>> One of the more "esteemed" guests ended up in the kitchen with me as I
>>> took it upon myself to wipe off the front of his trousers. Oh, the
>>> sacrifices we make in the name of hospitality...Some jobs are easy, but
>>> this was a hard one.
>>>
>>> At the end of the evening, I was too-right KNICKERED!
>>
>> Are those two paragraphs supposed to be together?
>>
>> Bob
>
>Sounds like a re-incarnation of Buffy from a couple of years ago.
>
Dang, I was thinking the same thing.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/27

On Sun, 4 Oct 2009 12:10:59 -0400, "cshenk" > wrote:

>"brooklyn1" wrote
>
>> There's nothing difficult/unbelieveable about cooking a meal for 144.
>> I used to cook for 400+... three meals a day... often all on my own,
>> including all baked goods from scratch, including breads... typically
>> two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
>> sides, 2 desserts, plus beverages.
>
>Sorry Sheldon but the crew compliment CS (used to be MS) for a ship of 400
>is 12 plus the attendant junior folks from other divisions serving their
>'mess deck' time. You'd have never done all 3 meals by yourself. You'd
>never have done any of them yourself. You very well however might have done
>all the bread portion of a day's meals yourself, or all the desserts
>yourself (a good portion of which are pre-made today). You may have done
>much of the soups (many are just open a can and heat today).
>
>For the rest, he's right that a lot of the breads are totally from scratch
>on a US Navy ship. Athough they have many canned goods, each ship varies a
>bit in how much is made in true scratch style as well as how closely they
>follow the 'recipe cards'. The rule of thumb is smaller ships (300-400
>crew) have better food because they don't have to cook for as many at once.
>They are less prone to following 'recipe cards to the letter'.
>
>The food is generally pretty good, with a few disaster days mixed with the
>sublime where everything looks outstanding and you can't choose between'em!
>Sheldon has given a fairly accurate view of what would be served, just not
>the number of folks involved in it. Take out the senior folks and FSO, and
>you'd have about 6 per meal. In port, you'd have fewer on weekends but be
>feeding just the duty section (generally 1/6th of the crew now-a-days but
>may be 1/8th). You'd also have lots of those folks who are doing their
>galley duty to help out.
>

You've never been aboard a ship underway... perhaps a boat but never a
ship. Larger ships that spent much of their time in port received
most of their meals already prepared from on shore galleys.

I served aboard a Sherman class tin can, typical crew of 400. There
would be only 3 cooks aboard for the enlisted men and CPOs, officers
had their own pineapples. At sea (which was 90% of the time) cooks
worked 24 hour shifts, in port 48 hr shifts or longer for holidays or
long weekends, cooks worked out their own shifts among themselves
depending on who could make it home and back, I always workd x-mas, no
one cared, not even the old man, so long as meals were prepared on
time. Mess cooks didn't cook, they cleaned, did deep sink duty,
peeled veggies, and assisted the JOD (Jack of the Dust). War ships
have very limited storage space for foods, there was very limited
reefer space for baked goods... only baked goods were packaged sliced
bread for maybe three days out of port, then all bread was baked from
scratch. There was no freezer space for ice cream, the cook made ice
cream in huge batches from scratch, all cakes, pies, cookies were made
from scratch. There was no canned soups, there'd be no space to store
cans that were mostly water... there was bouillion powder but soups
were made entirely from scratch, even veggies were mostly dehys.
The galley on a tin can is small, there was never more than one cook
on duty at a time. they'd only be in each others way. Baking was very
easy to accomplish between cooking, and cooking between baking... when
one knows how... obviously you don't cook[period]

"brooklyn1" wrote
> "cshenk" wrote:

>>Sorry Sheldon but the crew compliment CS (used to be MS) for a ship of 400

> You've never been aboard a ship underway... perhaps a boat but never a
> ship. Larger ships that spent much of their time in port received
> most of their meals already prepared from on shore galleys.

LOL! Dont even try it kiddo. The non-miltary here may believe you but
anyone with Navy experience at sea tags you fast.

You exaggurated a wee bit *too* much.

> I served aboard a Sherman class tin can, typical crew of 400. There
> would be only 3 cooks aboard for the enlisted men and CPOs, officers
> had their own pineapples. At sea (which was 90% of the time) cooks
> worked 24 hour shifts, in port 48 hr shifts or longer for holidays or
> long weekends, cooks worked out their own shifts among themselves
> depending on who could make it home and back, I always workd x-mas, no
> one cared, not even the old man, so long as meals were prepared on
> time. Mess cooks didn't cook, they cleaned, did deep sink duty,
> peeled veggies, and assisted the JOD (Jack of the Dust). War ships
> have very limited storage space for foods, there was very limited
> reefer space for baked goods... only baked goods were packaged sliced
> bread for maybe three days out of port, then all bread was baked from
> scratch. There was no freezer space for ice cream, the cook made ice
> cream in huge batches from scratch, all cakes, pies, cookies were made
> from scratch. There was no canned soups, there'd be no space to store
> cans that were mostly water... there was bouillion powder but soups
> were made entirely from scratch, even veggies were mostly dehys.
> The galley on a tin can is small, there was never more than one cook
> on duty at a time. they'd only be in each others way. Baking was very
> easy to accomplish between cooking, and cooking between baking... when
> one knows how... obviously you don't cook[period]

Grin, very cute and very much inaacurate. You do not make your own ice
cream when storage of pre-made takes less space for example. You dont work
48 hours straight nor even 24 straight. No ships are at sea 90% of the time.
The highest percentage is FDNF amphibs at 9.5 months of the year average.

The soups were a combination of dried 'add water' and canned, but the better
ones were real scratch made from scraps. Fort Mchenry specifically was
really good at that one. JC Stennis was pretty decent. Essex wasnt too
shabby. GW was actually pretty good. Juneau sucked at it. Harpers Ferry
wasnt great but had a bang up pastry chef!

And BTW, best I can guess, I have more time at sea than you had in the Navy.

ITCS(SW/AW) USN Ret, 26 years 1983-2007, 12 years shore duty. You do the
math.

I usually leave you alone but you arent going to lie blatently to the
civvies here about the Navy and not expect to be caught. The crew CS
complement for 400 remains 12. It's 3 per 100 members. Surge ships with
variable marine compliments, get 4 per 100 to cover the gap.

Sorry to the rest, tagged and bagged. I just couldnt sit by and watch him
lie that the navy uses 1 cook for 400 people. He's got his cool points, but
he tends to try to be more knowledgable and it is really obvious to Navy
folks who did the full 20+ years.

On Sun, 4 Oct 2009 16:52:10 -0400, "cshenk" > wrote:

>"brooklyn1" wrote
>> "cshenk" wrote:
>
>>>Sorry Sheldon but the crew compliment CS (used to be MS) for a ship of 400
>
>> You've never been aboard a ship underway... perhaps a boat but never a
>> ship. Larger ships that spent much of their time in port received
>> most of their meals already prepared from on shore galleys.
>
>LOL! Dont even try it kiddo. The non-miltary here may believe you but
>anyone with Navy experience at sea tags you fast.
>
>You exaggurated a wee bit *too* much.
>
>> I served aboard a Sherman class tin can, typical crew of 400. There
>> would be only 3 cooks aboard for the enlisted men and CPOs, officers
>> had their own pineapples. At sea (which was 90% of the time) cooks
>> worked 24 hour shifts, in port 48 hr shifts or longer for holidays or
>> long weekends, cooks worked out their own shifts among themselves
>> depending on who could make it home and back, I always workd x-mas, no
>> one cared, not even the old man, so long as meals were prepared on
>> time. Mess cooks didn't cook, they cleaned, did deep sink duty,
>> peeled veggies, and assisted the JOD (Jack of the Dust). War ships
>> have very limited storage space for foods, there was very limited
>> reefer space for baked goods... only baked goods were packaged sliced
>> bread for maybe three days out of port, then all bread was baked from
>> scratch. There was no freezer space for ice cream, the cook made ice
>> cream in huge batches from scratch, all cakes, pies, cookies were made
>> from scratch. There was no canned soups, there'd be no space to store
>> cans that were mostly water... there was bouillion powder but soups
>> were made entirely from scratch, even veggies were mostly dehys.
>> The galley on a tin can is small, there was never more than one cook
>> on duty at a time. they'd only be in each others way. Baking was very
>> easy to accomplish between cooking, and cooking between baking... when
>> one knows how... obviously you don't cook[period]
>
>Grin, very cute and very much inaacurate. You do not make your own ice
>cream when storage of pre-made takes less space for example. You dont work
>48 hours straight nor even 24 straight. No ships are at sea 90% of the time.
>The highest percentage is FDNF amphibs at 9.5 months of the year average.
>
>The soups were a combination of dried 'add water' and canned, but the better
>ones were real scratch made from scraps. Fort Mchenry specifically was
>really good at that one. JC Stennis was pretty decent. Essex wasnt too
>shabby. GW was actually pretty good. Juneau sucked at it. Harpers Ferry
>wasnt great but had a bang up pastry chef!
>
>And BTW, best I can guess, I have more time at sea than you had in the Navy.
>
>ITCS(SW/AW) USN Ret, 26 years 1983-2007, 12 years shore duty. You do the
>math.
>
>I usually leave you alone but you arent going to lie blatently to the
>civvies here about the Navy and not expect to be caught. The crew CS
>complement for 400 remains 12. It's 3 per 100 members. Surge ships with
>variable marine compliments, get 4 per 100 to cover the gap.
>
>Sorry to the rest, tagged and bagged. I just couldnt sit by and watch him
>lie that the navy uses 1 cook for 400 people. He's got his cool points, but
>he tends to try to be more knowledgable and it is really obvious to Navy
>folks who did the full 20+ years.

You are an idiot.

In article >,
"cshenk" > wrote:

> "brooklyn1" wrote
> > "cshenk" wrote:
>
> >>Sorry Sheldon but the crew compliment CS (used to be MS) for a ship of 400
>
> > You've never been aboard a ship

> LOL! Dont even try it kiddo. The non-miltary here may believe you but
> anyone with Navy experience at sea tags you fast.

Military or non-military doesn't matter. Anybody who's been here a
little while learns that most of what Sheldon posts is total BS.

--
Dan Abel
Petaluma, California USA

In article >,
Sqwertz > wrote:

> On Sun, 04 Oct 2009 11:23:27 -0400, brooklyn1 wrote:
>
> > There's nothing difficult/unbelieveable about cooking a meal for 144.
> > I used to cook for 400+... three meals a day... often all on my own,
> > including all baked goods from scratch, including breads... typically
> > two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
> > sides, 2 desserts, plus beverages.
>
> Uh-huh.

Just give him a couple of months, and it'll be 800+. A couple of months
after that it'll be 1200+, and in addition, he's the Captain in his
spare time.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> "cshenk" > wrote:
>
>> "brooklyn1" wrote
>>> "cshenk" wrote:
>>>> Sorry Sheldon but the crew compliment CS (used to be MS) for a ship of 400
>>> You've never been aboard a ship
>
>> LOL! Dont even try it kiddo. The non-miltary here may believe you but
>> anyone with Navy experience at sea tags you fast.
>
> Military or non-military doesn't matter. Anybody who's been here a
> little while learns that most of what Sheldon posts is total BS.
>
Sad isn't it even old army dogs can see shelly is pulling it ?

"Julana Benaroon"
> - I have never sculpted a rosella white chocolate bombe or any other
> dessert> into the shape of the Sydney Opera House.

But if you COULD, I would be impressed. I should think it would be much
more difficult than say the Pantheon. I once made a birthday cake that
broke and resembled the Collosseum.

"Giusi" > wrote in message
...
>
> "Julana Benaroon"
>> - I have never sculpted a rosella white chocolate bombe or any other
>> dessert> into the shape of the Sydney Opera House.
>
> But if you COULD, I would be impressed. I should think it would be much
> more difficult than say the Pantheon. I once made a birthday cake that
> broke and resembled the Collosseum.

awwwwwwww lol

Giusi wrote:

>> - I have never sculpted a rosella white chocolate bombe or any other
>> dessert> into the shape of the Sydney Opera House.
>
> But if you COULD, I would be impressed. I should think it would be much
> more difficult than say the Pantheon. I once made a birthday cake that
> broke and resembled the Collosseum.

I think the Dubai Opera House might be easier.

Bob

On Sun, 04 Oct 2009 11:23:27 -0400, brooklyn1 wrote:

>
> There's nothing difficult/unbelieveable about cooking a meal for 144.
> I used to cook for 400+... three meals a day... often all on my own,
> including all baked goods from scratch, including breads... typically
> two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
> sides, 2 desserts, plus beverages.

i wonder how you found the time, what with manning the cannons and
launching all the torpedoes as well.

blake

On Sun, 04 Oct 2009 21:28:12 -0700, Dan Abel wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 04 Oct 2009 11:23:27 -0400, brooklyn1 wrote:
>>
>>> There's nothing difficult/unbelieveable about cooking a meal for 144.
>>> I used to cook for 400+... three meals a day... often all on my own,
>>> including all baked goods from scratch, including breads... typically
>>> two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
>>> sides, 2 desserts, plus beverages.
>>
>> Uh-huh.
>
> Just give him a couple of months, and it'll be 800+. A couple of months
> after that it'll be 1200+, and in addition, he's the Captain in his
> spare time.

captain? try the naval representative on the joint chiefs of staff.

your pal,
blake

Sqwertz wrote:
> On Sun, 04 Oct 2009 11:23:27 -0400, brooklyn1 wrote:
>
>> There's nothing difficult/unbelieveable about cooking a meal for 144.
>> I used to cook for 400+... three meals a day... often all on my own,
>> including all baked goods from scratch, including breads... typically
>> two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
>> sides, 2 desserts, plus beverages.
>
> Uh-huh.
>
> -sw

144 cats don't eat as much as people.

"atec 7 7" wrote
>> "cshenk" > wrote:

> Sad isn't it even old army dogs can see shelly is pulling it ?

Hey just curious, because i know little of Army, but at an established camp,
how many cooks would they have for 400? I assume they also have the junior
guys do a time of what Navy calls 'Mess Deck or Mess cranking' duty. Those
folks handle the dishes, much of the serving line, storage breakout (mostly
as a real CS will be there too directing it), and some of the basic food
preps. I'm not talking in the field with MRE's, but where they actually
cook. Just curious.

The Navy BTW has gotten away recently from having multiple cooking kitchens
on the smaller ships and gone what is called 'open mess' meaing one master
cook spot who then sends the food off to the main enlisted galley, CPO mess,
and officers mess. The Officers mess part was still in transition when I
retired. The CPO mess equipment was used as an ancillary kitchen for the
main food needs as I left the Essex. Many feared it would reduce the CPO
mess quality (I was a CPO) but having been in an 'open mess' ship before, I
assured folks it would be ok and it was. I know the CS Senior was happy to
have me chime in with experience of such.

It allowed a person who truely excelled at something, to hit all the various
'messes'. For example, it *seems* to me Sheldon was a really good pastry
and bread chef. He'd in the more recent era have done that all the time for
400 people with 2 general duty guys 'mess deck assistants' to assist him.

On the ESSEX, we had a team of 5 in the bake shop who handled upwards of
3,000 people a day. I remember battling with SURFOR to get $$$ to send them
to pastry chef schools. Just 1 or 2, but they could train the rest on
fancier stuff. The ROI was quite high as we didnt have to purchase some of
the premade things. 1 pastry chef well trained cost 12,000$ from Sasebo
Japan and equaled savings over premade of 39,500$ per year and you'd get a
clear 2 years of savings. That same one would in turn often teach the next
set well enough you didnt have to send another 2 years later.

Navy cooks are generally pretty good. If i rag on Sheldon at times, it's
when he fakes things out or makes them horrid hot dogs. He's probably a
relatively able sort in his specialty.

"brooklyn1" wrote

>>And BTW, best I can guess, I have more time at sea than you had in the
>>Navy.

> You are an idiot.

I was a little snarky there. Sorry. I don't denigrate your experience but
you shouldn't do that with mine either.

I find it more than a little irritating if you mis-represent the US Navy. I
can understand exaggeration to an extent but you took it too far.

How many years at sea did you have? How many years total did you do? I
won't beat you up if less than 20 as not all are suited to do 26 years or
even 20. You did more than most here and that's worth alot.

cshenk wrote:
>
> "atec 7 7" wrote
> >> "cshenk" > wrote:
>
> > Sad isn't it even old army dogs can see shelly is pulling it ?
>
> Hey just curious, because i know little of Army, but at an established camp,
> how many cooks would they have for 400? I assume they also have the junior
> guys do a time of what Navy calls 'Mess Deck or Mess cranking' duty. Those
> folks handle the dishes, much of the serving line, storage breakout (mostly
> as a real CS will be there too directing it), and some of the basic food
> preps. I'm not talking in the field with MRE's, but where they actually
> cook. Just curious.
>
> The Navy BTW has gotten away recently from having multiple cooking kitchens
> on the smaller ships and gone what is called 'open mess' meaing one master
> cook spot who then sends the food off to the main enlisted galley, CPO mess,
> and officers mess. The Officers mess part was still in transition when I
> retired. The CPO mess equipment was used as an ancillary kitchen for the
> main food needs as I left the Essex. Many feared it would reduce the CPO
> mess quality (I was a CPO) but having been in an 'open mess' ship before, I
> assured folks it would be ok and it was. I know the CS Senior was happy to
> have me chime in with experience of such.
>
> It allowed a person who truely excelled at something, to hit all the various
> 'messes'. For example, it *seems* to me Sheldon was a really good pastry
> and bread chef. He'd in the more recent era have done that all the time for
> 400 people with 2 general duty guys 'mess deck assistants' to assist him.
>
> On the ESSEX, we had a team of 5 in the bake shop who handled upwards of
> 3,000 people a day. I remember battling with SURFOR to get $$$ to send them
> to pastry chef schools. Just 1 or 2, but they could train the rest on
> fancier stuff. The ROI was quite high as we didnt have to purchase some of
> the premade things. 1 pastry chef well trained cost 12,000$ from Sasebo
> Japan and equaled savings over premade of 39,500$ per year and you'd get a
> clear 2 years of savings. That same one would in turn often teach the next
> set well enough you didnt have to send another 2 years later.
>
> Navy cooks are generally pretty good. If i rag on Sheldon at times, it's
> when he fakes things out or makes them horrid hot dogs. He's probably a
> relatively able sort in his specialty.
>

You go girl!!!! My dad was a (Navy) requisition officer many years
back early in his 'military' career, and he told me that CPOs and the
enlisted always had better food than the officers! That's as it
should be, eh?!

Sky, former Navy brat

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Mon, 5 Oct 2009 20:12:35 -0400, "cshenk" > wrote:

>"brooklyn1" wrote
>
>>>And BTW, best I can guess, I have more time at sea than you had in the
>>>Navy.
>
>> You are an idiot.
>
>I was a little snarky there. Sorry. I don't denigrate your experience but
>you shouldn't do that with mine either.
>
>I find it more than a little irritating if you mis-represent the US Navy. I
>can understand exaggeration to an extent but you took it too far.
>
>How many years at sea did you have? How many years total did you do? I
>won't beat you up if less than 20 as not all are suited to do 26 years or
>even 20. You did more than most here
>and that's worth alot.

For that alone I don't believe a word you say, you are definitely a
low IQ imbecile... and I know you can't cook[period]

Dan Abel > wrote in
:

> In article >,
> "cshenk" > wrote:
>
>> "brooklyn1" wrote
>> > "cshenk" wrote:
>>
>> >>Sorry Sheldon but the crew compliment CS (used to be MS) for a ship
>> >>of 400
>>
>> > You've never been aboard a ship



LOL!!! I wonder how Cshenk managed to get to Brisbane whislt serving in
the Navy??

On a surfboard??


>
>> LOL! Dont even try it kiddo. The non-miltary here may believe you but
>> anyone with Navy experience at sea tags you fast.
>
> Military or non-military doesn't matter. Anybody who's been here a
> little while learns that most of what Sheldon posts is total BS.
>


'sheldon the magnificent' says he was aboard Sherman class boats with a
crew of 400.

A very quick check reveals that the full compliment of crew on board a
(Forrest)Sherman class boat was 324.

http://www.navsource.org/archives/05idx.htm

DD931 through to DD951.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

brooklyn1 wrote:
>
> On Mon, 5 Oct 2009 20:12:35 -0400, "cshenk" > wrote:
>
> >"brooklyn1" wrote
> >
> >>>And BTW, best I can guess, I have more time at sea than you had in the
> >>>Navy.
> >
> >> You are an idiot.
> >
> >I was a little snarky there. Sorry. I don't denigrate your experience but
> >you shouldn't do that with mine either.
> >
> >I find it more than a little irritating if you mis-represent the US Navy. I
> >can understand exaggeration to an extent but you took it too far.
> >
> >How many years at sea did you have? How many years total did you do? I
> >won't beat you up if less than 20 as not all are suited to do 26 years or
> >even 20. You did more than most here
> >and that's worth alot.
>
> For that alone I don't believe a word you say, you are definitely a
> low IQ imbecile... and I know you can't cook[period]

So much for redemption!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"cshenk" > wrote in
:

> "atec 7 7" wrote
>>> "cshenk" > wrote:
>
>> Sad isn't it even old army dogs can see shelly is pulling it ?
>
> Hey just curious, because i know little of Army, but at an established
> camp, how many cooks would they have for 400? I assume they also have
> the junior guys do a time of what Navy calls 'Mess Deck or Mess
> cranking' duty. Those folks handle the dishes, much of the serving line,
> storage breakout (mostly as a real CS will be there too directing it),
> and some of the basic food preps. I'm not talking in the field with
> MRE's, but where they actually cook. Just curious.
>


In an Infantry Battalion of approx 850 people, there were 3 Messes. OR's,
Sgt's, and Officers.

The OR's being the largest (cooking for approx 700) had (from my memory
going back to the late 70's early 80's) one WO1 Caterer in charge, with a
SGT cook, a couple of Corporals, and anywhere between 4-6 Private cooks.
So a cooking 'staff' of approx 9.

And then you had the GD's....... the guys on Mess Duty, who performed all
the 'menial' tasks of cleaning and clearing, and vegetable prep.

Bread was brought in from bakeries outside the Base.


If sheldon was ever *in* the military, I'd hazard a guess and say he was a
member of the GD's 151st Underwater Panel Beating Squad (Dixie bashers).


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Dan Abel > wrote in news:dabel-9A7278.21275704102009@c-61-68-
245-199.per.connect.net.au:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 04 Oct 2009 11:23:27 -0400, brooklyn1 wrote:
>>
>> > There's nothing difficult/unbelieveable about cooking a meal for 144.
>> > I used to cook for 400+... three meals a day... often all on my own,
>> > including all baked goods from scratch, including breads... typically
>> > two main courses, 3-4 different salads, 2-3 appetizers, 1-2 soups, 3-4
>> > sides, 2 desserts, plus beverages.
>>
>> Uh-huh.
>
> Just give him a couple of months, and it'll be 800+. A couple of months
> after that it'll be 1200+, and in addition, he's the Captain in his
> spare time.
>


400+ on a Forrest Sherman class boat that has a full complement of 324....
yep, he's a legend in his own lunch box!!



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?