On Thu, 11 Feb 2010 10:53:01 -0500, brooklyn1 wrote:

> On Thu, 11 Feb 2010 02:39:42 -0800 (PST), "
> > wrote:
>
>>On Feb 6, 6:23*pm, brooklyn1 > wrote:
>>> Sky *wrote:
>>> >.... their oven gloves/hot mitts are well used!!!
>>>
>>> How can you tell they're well used... and if they're abused that is
>>> indicative of a lousy cook. *Btw, professional cooks never use
>>> mitts/gloves, in fact they're not permitted in a professional kitchen,
>>> they're extremely dangerous. *Professional cooks use hot pads only.
>>> Professional cooks don't wear socks while working either, and they
>>> wear shoes that can be easily kicked off.
>>
>>So, what qualifies a cook as a professional?
>
> First you need to qualify "cook"... stupidmarket deli clerks are not
> cooks... and China Express cooks are cooks like Golden Arches burger
> flippers are cooks.

and someone who cooks on a ship in the navy is at the very pinnacle of the
profession.

blake

On Thu, 11 Feb 2010 13:50:30 -0500, blake murphy
> wrote:

>On Thu, 11 Feb 2010 10:53:01 -0500, brooklyn1 wrote:
>
>> On Thu, 11 Feb 2010 02:39:42 -0800 (PST), "
>> > wrote:
>>
>>>On Feb 6, 6:23*pm, brooklyn1 > wrote:
>>>> Sky *wrote:
>>>> >.... their oven gloves/hot mitts are well used!!!
>>>>
>>>> How can you tell they're well used... and if they're abused that is
>>>> indicative of a lousy cook. *Btw, professional cooks never use
>>>> mitts/gloves, in fact they're not permitted in a professional kitchen,
>>>> they're extremely dangerous. *Professional cooks use hot pads only.
>>>> Professional cooks don't wear socks while working either, and they
>>>> wear shoes that can be easily kicked off.
>>>
>>>So, what qualifies a cook as a professional?
>>
>> First you need to qualify "cook"... stupidmarket deli clerks are not
>> cooks... and China Express cooks are cooks like Golden Arches burger
>> flippers are cooks.
>
>and someone who cooks on a ship in the navy is at the very pinnacle of the
>profession.

Actually that's true... the US Navy conducts the finest culinary
schools on the planet, I attended and graduated from all of them...
and only the Crème de la Crème are chosen to cook at sea.

brooklyn1 wrote:
>
> Actually that's true... the US Navy conducts the finest culinary
> schools on the planet, I attended and graduated from all of them...
> and only the Crème de la Crème are chosen to cook at sea.

My dad was in the Navy during WW2, and he said they
always had great food and plenty of it.

On Thu, 11 Feb 2010 12:24:24 -0800, Mark Thorson >
wrote:

>brooklyn1 wrote:
>>
>> Actually that's true... the US Navy conducts the finest culinary
>> schools on the planet, I attended and graduated from all of them...
>> and only the Crème de la Crème are chosen to cook at sea.
>
>My dad was in the Navy during WW2, and he said they
>always had great food and plenty of it.

The US Navy gets first pick of the best food, better quality than the
world's finast restaurants. And there was always all anyone could
consume... those who bitched the loudest ate the most... fact!

On Thu, 11 Feb 2010 13:48:26 -0500, blake murphy
> wrote:

> On Wed, 10 Feb 2010 15:44:44 -0800, sf wrote:
>
> > On Wed, 10 Feb 2010 13:10:32 -0500, blake murphy
> > > wrote:
> >
> >> On Tue, 09 Feb 2010 14:31:53 -0800, sf wrote:
> >>
> >>> On Tue, 9 Feb 2010 14:17:12 -0500, blake murphy
> >>> > wrote:
> >>>
> >>>> On Mon, 08 Feb 2010 12:56:01 -0800, sf wrote:
> >>>>
> >>>>> On Mon, 8 Feb 2010 15:11:12 -0500, blake murphy
> >>>>> > wrote:
> >>>>>
> >>>>>> On Sun, 07 Feb 2010 18:28:59 -0800, Terry Pulliam Burd wrote:
> >>>>>>
> >>>>> <snip>
> >>>>>>> I can't stand ratty looking
> >>>>>>> mitts, potholders or kitchen towels.
> >>>>>>
> >>>>>> well, being somewhat ratty-looking myself...
> >>>>>>
> >>>>> Aha, it's a fashion accessory.
> >>>>
> >>>> when i'm feeling frisky, i put an oven mitt on my head.
> >>>>
> >>> How debonair!
> >>
> >> you shoulda seen the photo spread in *gentlemen's quarterly*.
> >>
> > Did it fold out?
>
> only a little way.
>
Being coy? You rascal!

--
I love cooking with wine.
Sometimes I even put it in the food.

brooklyn1 wrote:
> On Thu, 11 Feb 2010 12:06:27 -0500, Dave Smith
> > wrote:
>
>> pavane wrote:
>>> sf said it best a couple of postings ago:
>>> "I'd say if you're paid to cook, you're a professional cook. You may
>>> not be a chef, but you're still a cook."
>> That works for me. Even if you are just flipping burgers in a fast food
>> joint you are still a paid cook. Maybe not a good one, but still a paid
>> cook.
>
> But that's NOT cooking... so they are NOT paid to cook.


Cooking fast food is not cooking?

"brooklyn1" wrote

> Actually that's true... the US Navy conducts the finest culinary
> schools on the planet, I attended and graduated from all of them...
> and only the Crème de la Crème are chosen to cook at sea.

Try it again sam. The Navy school for MS's worked just like mine. It was
the hall over at SSC San Diego and the top grad scores picked order first.
Top grads almost always picked shore duty.

It was not until well after you left that we started to try to send them to
fancy schools.

Ships cooks overall are not bad, and to make them feel better, we now call
them 'culinary specialists'.

From your other message:

> The US Navy gets first pick of the best food, better quality than the
> world's finast restaurants. And there was always all anyone could
> consume... those who bitched the loudest ate the most... fact!

Pure balderdash. They get decent food but no where near the rate of the
best restaunts. I've also been on short rations (by Navy standards) and had
to deal with that at times.

On Thu, 11 Feb 2010 12:24:24 -0800, Mark Thorson >
wrote:

>brooklyn1 wrote:
>>
>> Actually that's true... the US Navy conducts the finest culinary
>> schools on the planet, I attended and graduated from all of them...
>> and only the Crème de la Crème are chosen to cook at sea.
>
>My dad was in the Navy during WW2, and he said they
>always had great food and plenty of it.

Until you're a month out of port and there's no fresh fruit, veggies,
milk, eggs, etc. However, when in home port, TPTB used to allow the
officers' wives/girlfriends to have dinner in the wardroom from time
to time when the husband/boyfriend had the duty. I recall the food as
having been very good and served with linens and decent tableware.

Terry "Squeaks" Pulliam Burd...former Navy wife

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Clueless AOL newbie Sheldon "Pussy" Katz lied blatantly:

> the US Navy conducts the finest culinary schools on the planet

Bullshit...


> I attended and graduated from all of them...

Bullshit...


> and only the Crème de la Crème are chosen to cook at sea.

....and even more bullshit!

In the first place, you went onto a reunion web site for the USS John Paul
Jones and listed yourself as a MACHINIST. You were never a cook in the Navy;
you merely got sent to "mess crank" duty again and again because you were
too clumsy and stupid to get promoted to E-4. I'm sure the Filipinos must
have teased you every time you showed up for another 90-day tour: "Oh,
Pussy! You back again, huh? What make you fail exam this time, somebody ask
how big a quarter-inch wrench? You go scrub out grease trap, jakol, and keep
hands out of pants!"

In the second place, in their schools the Navy only gives cooks the bare
minimum needed to get by. Any junior-high girl who passes a Home Ec class
has as much competence in the kitchen as the Honor Grad from a Navy culinary
school.

In the third place, as Carol already mentioned, the "Crème de la Crème" get
to choose their own duty stations, and it's extremely rare for one of them
to choose sea duty.

So you've been caught LYING AGAIN, Pussy!

Bob

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> The US Navy gets first pick of the best food, better quality than the
> world's finast restaurants.

Bullshit. It always -- ALWAYS -- comes down to money, and the Navy (like
most governmental agencies) is notoriously penny-pinching.

You've been caught LYING AGAIN, Pussy!

Bob

On Feb 11, 7:53*am, brooklyn1 > wrote:
> On Thu, 11 Feb 2010 02:39:42 -0800 (PST), "
>
> > wrote:
> >On Feb 6, 6:23*pm, brooklyn1 > wrote:
> >> Sky *wrote:
> >> >.... their oven gloves/hot mitts are well used!!!
>
> >> How can you tell they're well used... and if they're abused that is
> >> indicative of a lousy cook. *Btw, professional cooks never use
> >> mitts/gloves, in fact they're not permitted in a professional kitchen,
> >> they're extremely dangerous. *Professional cooks use hot pads only.
> >> Professional cooks don't wear socks while working either, and they
> >> wear shoes that can be easily kicked off.
>
> >So, what qualifies a cook as a professional?
>
> First you need to qualify "cook"... stupidmarket deli clerks are not
> cooks... and China Express cooks are cooks like Golden Arches burger
> flippers are cooks.
>
> >I work in a grocery store deli and china express. Not a fancy
> >restaurant, but we cook food. We all wear shoes with laces. They don't
> >kick off easily. We all wear dark socks, part of the dress code. And
> >we do use mitts and gloves as required personal protective equipment.

Actually, no.

Fast food restaurants reheat frozen stuff. China Express cooks cut up
all their own meat, most of their veggies, and use ingredients to make
up the food. They aren't just reheating stuff. That is why it tastes
different from store to store. It varies from cook to cook.

They make food from scratch, and they sell it. So, that seems like a
professional cook to me. I wouldn't consider a deli clerk to be a
cook, but the chinese cooks are cooks. And I share the same kitchen
with them. They use mitts to get the pans of rice out of the steamer.
And they don't wear easy off shoes.

"Bob Terwilliger" > wrote in message
...
| Clueless AOL newbie Sheldon "Pussy" Katz lied blatantly:
|
| > the US Navy conducts the finest culinary schools on the planet
|
| Bullshit...
|
|
| > I attended and graduated from all of them...
|
| Bullshit...
|
|
| > and only the Crème de la Crème are chosen to cook at sea.
|
| ...and even more bullshit!
|
| In the first place, you went onto a reunion web site for the USS John Paul
| Jones and listed yourself as a MACHINIST. You were never a cook in the Navy;
| you merely got sent to "mess crank" duty again and again because you were
| too clumsy and stupid to get promoted to E-4. I'm sure the Filipinos must
| have teased you every time you showed up for another 90-day tour: "Oh,
| Pussy! You back again, huh? What make you fail exam this time, somebody ask
| how big a quarter-inch wrench? You go scrub out grease trap, jakol, and keep
| hands out of pants!"
|
| In the second place, in their schools the Navy only gives cooks the bare
| minimum needed to get by. Any junior-high girl who passes a Home Ec class
| has as much competence in the kitchen as the Honor Grad from a Navy culinary
| school.
|
| In the third place, as Carol already mentioned, the "Crème de la Crème" get
| to choose their own duty stations, and it's extremely rare for one of them
| to choose sea duty.
|
| So you've been caught LYING AGAIN, Pussy!

OMIGOD, our cookie was never even a Navy cook, just had mess duty
which of course is primarily a punishment for idle hands, in both senses
of the term. Great work, Bob, how or where did you find that?

pavane

In article <6c6173dc-2384-4596-9983-
>,
says...

>
> They make food from scratch, and they sell it. So, that seems like a
> professional cook to me. I wouldn't consider a deli clerk to be a
> cook, but the chinese cooks are cooks. And I share the same kitchen
> with them. They use mitts to get the pans of rice out of the steamer.
> And they don't wear easy off shoes.

I ran a short order breakfast bar for a while back in the 80's. Denny's
style menu, does that make me a cook, or a KOOK!?

Scotty

On Thu, 11 Feb 2010 18:51:57 -0800, Terry Pulliam Burd
> wrote:

>On Thu, 11 Feb 2010 12:24:24 -0800, Mark Thorson >
>wrote:
>
>>brooklyn1 wrote:
>>>
>>> Actually that's true... the US Navy conducts the finest culinary
>>> schools on the planet, I attended and graduated from all of them...
>>> and only the Crème de la Crème are chosen to cook at sea.
>>
>>My dad was in the Navy during WW2, and he said they
>>always had great food and plenty of it.
>
>Until you're a month out of port and there's no fresh fruit, veggies,
>milk, eggs, etc.


Totally untrue. Ships are regularly replenished at sea from huge
refrigerator ships. And when in foreign ports a crew is dispatched to
local approved markets for replenishment. US Navy ship food stores
are far more complete at all times than anyone here has at home.
Certain items (like whole fresh milk) are typically not kept on board
regardless whether at sea or not due to limited refrigerated storage
space... in port whole fresh milk is delivered from a local dairy for
each meal, once underway whatever whole fresh milk is
still aboard is used with the next meal, after a few hours the rest
gets dumped at sea... packaged white bread is another item that takes
too much space to store so it gets deep sixed too, fresh bread is
baked every night. During at sea replenishments much more food comes
aboard than there is space for storeage, comes in one side and goes
directly out the other into the sea... I've personally buried many
tons of meat, etc. at sea. The supply ships always send over as much
food as they dare, the sooner they're empty the sooner they go home.
Supplies arrive by high line and helicopter. Refueling is done at sea
too.

On Thu, 11 Feb 2010 15:07:59 -0500, brooklyn1 wrote:

> On Thu, 11 Feb 2010 13:50:30 -0500, blake murphy
> > wrote:
>
>>On Thu, 11 Feb 2010 10:53:01 -0500, brooklyn1 wrote:
>>
>>> On Thu, 11 Feb 2010 02:39:42 -0800 (PST), "
>>> > wrote:
>>>
>>>>On Feb 6, 6:23*pm, brooklyn1 > wrote:
>>>>> Sky *wrote:
>>>>> >.... their oven gloves/hot mitts are well used!!!
>>>>>
>>>>> How can you tell they're well used... and if they're abused that is
>>>>> indicative of a lousy cook. *Btw, professional cooks never use
>>>>> mitts/gloves, in fact they're not permitted in a professional kitchen,
>>>>> they're extremely dangerous. *Professional cooks use hot pads only.
>>>>> Professional cooks don't wear socks while working either, and they
>>>>> wear shoes that can be easily kicked off.
>>>>
>>>>So, what qualifies a cook as a professional?
>>>
>>> First you need to qualify "cook"... stupidmarket deli clerks are not
>>> cooks... and China Express cooks are cooks like Golden Arches burger
>>> flippers are cooks.
>>
>>and someone who cooks on a ship in the navy is at the very pinnacle of the
>>profession.
>
> Actually that's true... the US Navy conducts the finest culinary
> schools on the planet, I attended and graduated from all of them...
> and only the Crème de la Crème are chosen to cook at sea.

<derisive snort>

blake

"brooklyn1" wrote

> Totally untrue. Ships are regularly replenished at sea from huge
> refrigerator ships. And when in foreign ports a crew is dispatched to
> local approved markets for replenishment. US Navy ship food stores
> are far more complete at all times than anyone here has at home.

This part is true.

> Certain items (like whole fresh milk) are typically not kept on board
> regardless whether at sea or not due to limited refrigerated storage
> space... in port whole fresh milk is delivered from a local dairy for
> each meal, once underway whatever whole fresh milk is

Bull!

> still aboard is used with the next meal, after a few hours the rest
> gets dumped at sea... packaged white bread is another item that takes

LOL! RElax folks, Sheldon is having fun with you. We do not dump 'day old
milk'.

> too much space to store so it gets deep sixed too, fresh bread is

We do operate our own bakeries and so rarely buy any sort of premade breads.
Size of ship will determine that.

> baked every night. During at sea replenishments much more food comes
> aboard than there is space for storeage, comes in one side and goes
> directly out the other into the sea... I've personally buried many

LOL! Hilarious! But why would you want to lie to a bunch of Non Navy folks
like that?

> tons of meat, etc. at sea. The supply ships always send over as much
> food as they dare, the sooner they're empty the sooner they go home.

LOL! Not true either. They deliver exactly what the ship requests, if they
have it. Not more, not less (unless they are out of something). Since the
list is arranged before they leave port, for the epected deliveries, there's
not often much they are short on.

> Supplies arrive by high line and helicopter. Refueling is done at sea
> too.

This is also true though I've pretty much been on the sort where they just
helo'd over whole pallets.

"Bob Terwilliger" wrote
> Clueless AOL newbie Sheldon "Pussy" Katz lied blatantly:

> In the first place, you went onto a reunion web site for the USS John Paul
> Jones and listed yourself as a MACHINIST. You were never a cook in the
> Navy;

Not sure about that. He really does seem to have been one. I might add, I
may be wrong but seriously doubt he was above E5 level ever. He doesnt have
the more executive level written expression of one who made Chief and doesnt
seem to have understood the system as well as an E6 would have.

He's never to my knowledge said he retired with 20 (or more years) Navy,
just that he is now retired. He may have done 1 or 2 tours then moved on to
another job. As to Machinist, he may have swapped careers either in the
Navy, or later. For example, if i went to a reunion, I might list myself as
a SQL programmer as that is what I do now. It depends on what the
registration question was worded as.

> In the second place, in their schools the Navy only gives cooks the bare
> minimum needed to get by. Any junior-high girl who passes a Home Ec class
> has as much competence in the kitchen as the Honor Grad from a Navy
> culinary school.

CS 'A' school is the entry level school (used to be MS 'A' school but they
changed the name of the rate). Generally 'A' schools take you from ground
zero, to a potential to be trained farther. Basics, yes. Having spent 6
years of my life teaching that 'A' school (computer rate, not cooks down the
hall from us), I can tell you that you get all levels of knowledge from
students who could run rings around me in some areas, to ones who were
scared silly and not sure what 'keyboard' meant and had to be taught what a
mouse was for. (these were old days, home computers were rare).

If I recall accurately from the instructors of the MS 'A' school, the big
thing was food safety and really *basic* cookery. If you couldnt identify a
safe storage temp to not make the crew sick, you didnt pass. You could pass
though still not knowing how to make a decent omelett (and the requirements
were not super high for 'decent'). Much of the skill of the rate, was
learned 'on the job' to actually cook well. They learned the tools of the
standard ship and how to use them safely (for themselves and the folks
eating the food).

Don't get me wrong please. The Navy ship chow is quite good (better in the
enlisted side than Officer but the difference there is the cheap officers
want to be fed on 150$ a month the same as enlisted get 278$ a month fo and
obviously that doesnt work). Junior cooks with natural talent are treasured
and pass their skills to others.

Back to the 'Machinist bit'. One ship I was on we had a fellow who was one.
He was a horrible one. He was however, a natural cook and wanted to
crossrate to the cook rate. Since his Machinist rate was 'undermanned' they
wouldnt let him swap but his Chief let him work as a cook until finally the
CO got it to happen and he became an MS. I mention this part because
potentially, Sheldon might even fall in that catagory. I dont know if he
did, but none of us know that he didnt.

> In the third place, as Carol already mentioned, the "Crème de la Crème"
> get to choose their own duty stations, and it's extremely rare for one of
> them to choose sea duty.
>
> So you've been caught LYING AGAIN, Pussy!

In deed he has in several places Bob. Perhaps not in all of them though.

"pavane" wrote

> OMIGOD, our cookie was never even a Navy cook, just had mess duty
> which of course is primarily a punishment for idle hands, in both senses
> of the term. Great work, Bob, how or where did you find that?

Grin, Bob (as you will see in my other message) may be a bit off too.

'Mess duty' is an automatic for all sailors. We don't have McDee's on board
after all. How long each person serves actually depends on the ship type
and time. Some do 90 days, then back to regular work with a 60 day followup
about a year later, others due 120 days. Generall all E1-E4 do this. E5
and E6 do 'mess deck master at arms' duty often though it's not all of them
on the ship as we don't need as many.

'Mess duty' isnt always in the mess decks. Some do laundry or clean
officers rooms (Yes, Officers get basic cleaning service but once you get
into the real jobs they do, this is reasonable as their hours are long.
Chiefs (E7-E9) get it as well. (same issues with hours). 1 guy might be
spared off to clean 25 officers rooms on a rotating schedule. You know, mop
every 2 weeks, sweep once a week, empty trash every other day and pickup and
bring back laundry 2 times a week. Real basic stuff for others working
16-18 hour days.

Anyways, *everyone* does at least 1 tour at 'cranking'. Normally E4 and
below.

"Bob Terwilliger" wrote
> Clueless AOL newbie Sheldon "Pussy" Katz wrote:

>> The US Navy gets first pick of the best food, better quality than the
>> world's finast restaurants.

> Bullshit. It always -- ALWAYS -- comes down to money, and the Navy (like
> most governmental agencies) is notoriously penny-pinching.

Smile, yup but they don't stint too bad. It works like this. The ship gets
the money enlisted people get for food. (On shore duty, it's paid to us to
feed ourselves normally). Last time I recall, this was 278$ a month. Then,
the Navy bulk purchases food at best rate but they seem to have a decent
care for quality. IE: They check the product out as something reasonably
tastey you'd be happy enough with at home.

Much of it isnt 'name brand' but it's fine enough in general.

Skipping off Sheldon for the moment, Navy chow is actually normally pretty
good. I've had worse in fancy places for 20$ a plate, and often had Navy
chow I'd have been quite happy to pay 12$ for (being a bit cheap, had they
charged 20$ I'd have sniffed but not been unhappy).
I've had Navy chow so good, it would have been a happy face paying 40$.

Oh Officers mess work differently. They 'decide' how much to pay that month
and there is no way pretty china and table cloths make up for 1/3 per person
spent less on food if that ship does that. (some do, some dont).

pavane wrote:

> OMIGOD, our cookie was never even a Navy cook, just had mess duty
> which of course is primarily a punishment for idle hands, in both senses
> of the term. Great work, Bob, how or where did you find that?

Bob Pastorio posted the link to the reunion web site, on which
was signed up under the name "Sheldon Katz" and the rating
"Machinist". After being found out and exposed, clueless AOL newbie Sheldon
"Pussy" Katz had his name removed from the site. Presumably he prefers his
fictional Navy career over the one he actually lived.

Bob

"Bob Terwilliger" > wrote in message
...
| pavane wrote:
|
| > OMIGOD, our cookie was never even a Navy cook, just had mess duty
| > which of course is primarily a punishment for idle hands, in both senses
| > of the term. Great work, Bob, how or where did you find that?
|
| Bob Pastorio posted the link to the reunion web site, on which
| was signed up under the name "Sheldon Katz" and the rating
| "Machinist". After being found out and exposed, clueless AOL newbie Sheldon
| "Pussy" Katz had his name removed from the site. Presumably he prefers his
| fictional Navy career over the one he actually lived.

Oh yes, the good old days. Wasn't that the time that Sheldumb tried to
maintain that his last name was Martin, lying that the "penmart" stood for
pens, which he allegedly collected, and mart for martin. I think Pastorio
blew that one out of the water also. Thanks.

pavane

"pavane" >
>
> Oh yes, the good old days. Wasn't that the time that Sheldumb tried to
> maintain that his last name was Martin, lying that the "penmart" stood for
> pens, which he allegedly collected, and mart for martin. I think Pastorio
> blew that one out of the water also. Thanks.

Martin could be his last name or a middle name. He does have an extensive
collection of pens and is very knowledgeable about them. But really, who
care about his last name?

On Fri, 12 Feb 2010 20:12:53 -0800, Bob Terwilliger wrote:

> pavane wrote:
>
>> OMIGOD, our cookie was never even a Navy cook, just had mess duty
>> which of course is primarily a punishment for idle hands, in both senses
>> of the term. Great work, Bob, how or where did you find that?
>
> Bob Pastorio posted the link to the reunion web site, on which
> was signed up under the name "Sheldon Katz" and the rating
> "Machinist". After being found out and exposed, clueless AOL newbie Sheldon
> "Pussy" Katz had his name removed from the site. Presumably he prefers his
> fictional Navy career over the one he actually lived.
>
> Bob

i think sheldon refers fiction to reality in all aspects of his life.
wouldn't you?

your pal,
blake

cshenk wrote:
>
> Skipping off Sheldon for the moment, Navy chow is actually normally pretty
> good. I've had worse in fancy places for 20$ a plate, and often had Navy
> chow I'd have been quite happy to pay 12$ for (being a bit cheap, had they
> charged 20$ I'd have sniffed but not been unhappy).
> I've had Navy chow so good, it would have been a happy face paying 40$.

They say an army travels on its stomach, a lesson which
seems to have been learned among the navies of the world.
Remember, Jacques Pepin started his career in the French
navy. He even prepared food for Charles de Gaulle, though
I don't know if that ever was his regular duty.

"blake murphy" > wrote in message
...
| On Fri, 12 Feb 2010 20:12:53 -0800, Bob Terwilliger wrote:
|
| > pavane wrote:
| >
| >> OMIGOD, our cookie was never even a Navy cook, just had mess duty
| >> which of course is primarily a punishment for idle hands, in both senses
| >> of the term. Great work, Bob, how or where did you find that?
| >
| > Bob Pastorio posted the link to the reunion web site, on which
| > was signed up under the name "Sheldon Katz" and the rating
| > "Machinist". After being found out and exposed, clueless AOL newbie Sheldon
| > "Pussy" Katz had his name removed from the site. Presumably he prefers his
| > fictional Navy career over the one he actually lived.
| >
| > Bob
|
| i think sheldon refers fiction to reality in all aspects of his life.
| wouldn't you?

Sad sad sad. Doesn't even like sushi, says it is tasteless. *sigh*

pavane

On Fri, 12 Feb 2010 20:12:53 -0800, "Bob Terwilliger"
> wrote:

>pavane wrote:
>
>> OMIGOD, our cookie was never even a Navy cook, just had mess duty
>> which of course is primarily a punishment for idle hands, in both senses
>> of the term. Great work, Bob, how or where did you find that?
>
>Bob Pastorio posted the link to the reunion web site, on which
was signed up under the name "Sheldon Katz" and the rating
>"Machinist". After being found out and exposed, clueless AOL newbie Sheldon
>"Pussy" Katz had his name removed from the site. Presumably he prefers his
>fictional Navy career over the one he actually lived.


Envious dago Pasteriass put that info at that website, it wasn't a
secured website, anyone could place info there... same as I did to
some lying ho by placing her info at a high school site. Pasteriass
was a LIAR just like you... nobody who has been here any length of
time remembers you, you are a NEWBIE... and so what that you searched
back to steal someone's ID who is long gone, fits a LIAR! And
Pasteriass was a jerk (so are you), there is no US Navy rating
"Machinist"... it's "Machinist Mate" or "Machinery Repairman". You
were never in the US Military, you may have been employed as a
civilian for a company under military contract but you were never in
Uniform. Btw, Pasteriass is exactly where he belongs... you'll be
joining him soon, in the worthless scum crypt... and no, you can't
bring your rubber shmoo. LOL

Kale n' Shrooms... not even holy shit... just plain old <STRONG>
shit<STRONG>.

"Mark Thorson" wrote
> cshenk wrote:

>> Skipping off Sheldon for the moment, Navy chow is actually normally
>> pretty
>> good. I've had worse in fancy places for 20$ a plate, and often had Navy
>> chow I'd have been quite happy to pay 12$ for (being a bit cheap, had
>> they
>> charged 20$ I'd have sniffed but not been unhappy).
>> I've had Navy chow so good, it would have been a happy face paying 40$.
>
> They say an army travels on its stomach, a lesson which
> seems to have been learned among the navies of the world.
> Remember, Jacques Pepin started his career in the French
> navy. He even prepared food for Charles de Gaulle, though
> I don't know if that ever was his regular duty.

Grin, modern Navy chow is fairly simple stuff but well done in general.
Smaller ships better on average than larger because they arent trying to
cook for 3,000 at a shot. You won't see 'flaming cherry jubilee' and such,
but you'll have a good meal of simple home cooking almost always with some
being well past 'good' into the sublime levels. If there's one thing they
really excel at almost everywhere, it's 'cooks soup' which is a scratch made
soup of anything and everything you can think of based on the mind of the
cook at the time when he/she tossed it in. There ws a guy with a vietnamese
cookery background on one of my shis who made the most fantastic little
'pepper pot soup' (best name I can come up with and one he used). It had
little fried sausage balls, cabbage, udon, daikon, carrots, onions, garlic,
in a sort of tomato pork broth with added spices tht felt right to him at
the time and ranged from cardamon to curry blends to chiles.

Smacking lips. They got some good stuff. T'aint fancy often, just the real
thing when it comes to good eats.

Andy wrote:
>
> I sometimes wonder why I even got a name.

They gave you the worst name of all. When somebody
is named Andy, you just automatically assume they're
dumb -- a rule of thumb that seems to work quite well.

The only mystery about you is why you aren't using
WebTV. You must be one of the smarter Andy's, to
the extent that's possible.

l, not -l wrote:

>
> I have no idea what Sheldon's last name is, nor do I really care. However,
> I first became aware of Sheldon on the, now mostly dead,

snip

> He behaved then, much as he does now; but, his contributions were
> substantial enough to overlook his occasional outbursts.. These days,
> Sheldon's behavior no longer stands out, as it once did; decorum has sunk to
> the point where many are as bad or worse than Sheldon at his worst.


There are a few things that keep Sheldon out of my kill file.

First... sometimes he does post something that is not only factually
correct but very useful. OK, the signal to noise ratio is sometimes a
bit high, but I have a pretty good tolerance for BS.

Second..... He takes as good as he gives. If you are going to dish it
out, you have to ba able to take it and Sheldon is good at both.

Third..... Sometimes, even when he is being a class A, outrageous
horse's ass.... he can be pretty funny.

Fourth... he lives in a part of the country that I am very fond of and I
think he loves it there as much as I used to.

Fifth.... my wife seems to think that there is some good in Sheldon and
we are better people if we ignore the BS and look for the good. My wife
is smarter about stuff like this than I am so I try to follow her lead.

That doesn't mean that I won't tell Sheldon that he is full of crap when
he goes off the deep end, but there is enough good there to keep him out
of my kill file.

George L

On Sat, 13 Feb 2010 12:06:34 -0800, Mark Thorson >
wrote:

>Andy wrote:
>>
>> I sometimes wonder why I even got a name.
>
>They gave you the worst name of all. When somebody
>is named Andy, you just automatically assume they're
>dumb -- a rule of thumb that seems to work quite well.
>
>The only mystery about you is why you aren't using
>WebTV. You must be one of the smarter Andy's, to
>the extent that's possible.

Andy doesn't imply dumb, it's a nick for Andrew. But whenever I see
Mark I think of a Blemish.

"brooklyn1" > wrote in message
...
| On Sat, 13 Feb 2010 12:06:34 -0800, Mark Thorson >
| wrote:
|
| >Andy wrote:
| >>
| >> I sometimes wonder why I even got a name.
| >
| >They gave you the worst name of all. When somebody
| >is named Andy, you just automatically assume they're
| >dumb -- a rule of thumb that seems to work quite well.
| >
| >The only mystery about you is why you aren't using
| >WebTV. You must be one of the smarter Andy's, to
| >the extent that's possible.
|
| Andy doesn't imply dumb, it's a nick for Andrew. But whenever I see
| Mark I think of a Blemish.

Don't you always think of a Blemish, every time you look
into a mirror? Or look at the garbage you write?

pavane

On Feb 12, 8:15*am, I am Tosk > wrote:
> In article <6c6173dc-2384-4596-9983-
> >,
> says...
>
>
>
> > They make food from scratch, and they sell it. So, that seems like a
> > professional cook to me. I wouldn't consider a deli clerk to be a
> > cook, but the chinese cooks are cooks. And I share the same kitchen
> > with them. They use mitts to get the pans of rice out of the steamer.
> > And they don't wear easy off shoes.
>
> I ran a short order breakfast bar for a while back in the 80's. Denny's
> style menu, does that make me a cook, or a KOOK!?
>

I'd call that a cook. I think some people are using the word cook with
the meaning of chef. I wouldn't call the cooks at Denny's or the China
Express to be shefs, but they are cooks. They prepare and cook food
for most (if not all) of their shift, and it's their job.

Wayne Boatwright wrote:
> On Sat 13 Feb 2010 09:49:16p, l, not -l told us...
>
>> On 13-Feb-2010, George Leppla > wrote:
>>
>>> There are a few things that keep Sheldon out of my kill file.
>> I agree with most of the items in your list and will add:
>> He often says what many of us with better impulse control only think about
>> some posts/posters. 8-)
>
> Like what I'm thinking right now, but wouldn't ordinarily say so bluntly...
> Someone should cut his tongue out and his fingers off. He is vile, crass,
> insulting, denegrating, etc., etc., etc. I know this is a public forum, but
> his Internet privileges should be permanently suspended. Once you become one
> of his targets, it will never go away, and you never know when you might
> become one.

Wayne... does it really matter what Sheldon says about you... or anyone
else? Does it change your life? Your friends won't believe it, your
enemies will still be your enemies and the rest of the people will just
say "There goes Sheldon again." So what?

If his posts bother you, kill file him and then you won't have to be
aggravated with them. Use newsgroups on your own terms, not somebody
else's.

There are a couple of people I can't stand here. It didn't take me long
to figure out that they weren't ever going to write anything that I
wanted to read... so into the kill file they went. Why waste time on
people who don't contribute anything useful... or are just aggravating?

When you have the tools to ignore people, it seems kind of silly to keep
reading their posts and complaining about them.

George L

friesian wrote

> I'd call that a cook. I think some people are using the word cook with
> the meaning of chef. I wouldn't call the cooks at Denny's or the China
> Express to be shefs, but they are cooks. They prepare and cook food
> for most (if not all) of their shift, and it's their job.

Yup, agreed on all counts. Hey, I caught 'Mission Impossible' yesterday.
The guy was tring to cover 7 'restraunts' at once in a food court. It was
kinda neat!

Also caught the 'cake guy' doing an Iron Chef. I thought it was fun to
watch him and his friend have a fun battle. I wasnt so impressed with 2
shows with both using chocolate as the 'secret ingredient'.

In article >,
George Leppla > wrote:

> Wayne Boatwright wrote:
> > On Sat 13 Feb 2010 09:49:16p, l, not -l told us...
> >
> >> On 13-Feb-2010, George Leppla > wrote:
> >>
> >>> There are a few things that keep Sheldon out of my kill file.
> >> I agree with most of the items in your list and will add:
> >> He often says what many of us with better impulse control only think about
> >> some posts/posters. 8-)
> >
> > Like what I'm thinking right now, but wouldn't ordinarily say so bluntly...
> >
> > Someone should cut his tongue out and his fingers off. He is vile, crass,
> > insulting, denegrating, etc., etc., etc. I know this is a public forum,
> > but
> > his Internet privileges should be permanently suspended. Once you become
> > one
> > of his targets, it will never go away, and you never know when you might
> > become one.
>
> Wayne... does it really matter what Sheldon says about you... or anyone
> else? Does it change your life? Your friends won't believe it, your
> enemies will still be your enemies and the rest of the people will just
> say "There goes Sheldon again." So what?

Well, it *does* matter to some. Of course, it's too late to advise
Wayne to pretend not to care, since that just encourages Sheldon to
redouble his efforts. It also does no good to try to reply to Sheldon
to get back at him. It's like the old saw about wrestling with a pig:
Don't do it. You'll just get dirty, you'll never win, and probably, the
pig *likes* it.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> George Leppla > wrote:
>
>> Wayne Boatwright wrote:
>>> On Sat 13 Feb 2010 09:49:16p, l, not -l told us...
>>>
>>>> On 13-Feb-2010, George Leppla > wrote:
>>>>
>>>>> There are a few things that keep Sheldon out of my kill file.
>>>> I agree with most of the items in your list and will add:
>>>> He often says what many of us with better impulse control only think about
>>>> some posts/posters. 8-)
>>> Like what I'm thinking right now, but wouldn't ordinarily say so bluntly...
>>>
>>> Someone should cut his tongue out and his fingers off. He is vile, crass,
>>> insulting, denegrating, etc., etc., etc. I know this is a public forum,
>>> but
>>> his Internet privileges should be permanently suspended. Once you become
>>> one
>>> of his targets, it will never go away, and you never know when you might
>>> become one.
>> Wayne... does it really matter what Sheldon says about you... or anyone
>> else? Does it change your life? Your friends won't believe it, your
>> enemies will still be your enemies and the rest of the people will just
>> say "There goes Sheldon again." So what?
>
> Well, it *does* matter to some. Of course, it's too late to advise
> Wayne to pretend not to care, since that just encourages Sheldon to
> redouble his efforts. It also does no good to try to reply to Sheldon
> to get back at him. It's like the old saw about wrestling with a pig:
> Don't do it. You'll just get dirty, you'll never win, and probably, the
> pig *likes* it.
>

I don't have many regrets in life but one of them is the amount of time
I spent in useless flame wars in Usenet groups. Never did me any good
and never did me any harm... just wasted a lot of time and caused some
useless aggravation.

I still take time to tweak a fool now and then or trade shots with a
troll, but I never let it get to me because it just isn't important.

George L






--

George Leppla

Countryside Travel http://www.CruiseMaster.com
Blog http://cruisemaster.typepad.com/my_weblog/
Facebook http://www.facebook.com/CruiseMaster

On Sun, 14 Feb 2010 23:35:39 GMT, Wayne Boatwright
> wrote:

>On Sun 14 Feb 2010 11:13:59a, Dan Abel told us...
>
>> In article >,
>> George Leppla > wrote:
>>
>>> Wayne Boatwright wrote:
>>> > On Sat 13 Feb 2010 09:49:16p, l, not -l told us...
>>> >
>>> >> On 13-Feb-2010, George Leppla > wrote:
>>> >>
>>> >>> There are a few things that keep Sheldon out of my kill file.
>>> >> I agree with most of the items in your list and will add:
>>> >> He often says what many of us with better impulse control only think
>>> >> about some posts/posters. 8-)
>>> >
>>> > Like what I'm thinking right now, but wouldn't ordinarily say so
>>> > bluntly...
>>> >
>>> > Someone should cut his tongue out and his fingers off. He is vile,
>>> > crass, insulting, denegrating, etc., etc., etc. I know this is a
>>> > public forum, but his Internet privileges should be permanently
>>> > suspended. Once you become one of his targets, it will never go
>>> > away, and you never know when you might become one.
>>>
>>> Wayne... does it really matter what Sheldon says about you... or anyone
>>> else? Does it change your life? Your friends won't believe it, your
>>> enemies will still be your enemies and the rest of the people will just
>>> say "There goes Sheldon again." So what?
>>
>> Well, it *does* matter to some. Of course, it's too late to advise
>> Wayne to pretend not to care, since that just encourages Sheldon to
>> redouble his efforts. It also does no good to try to reply to Sheldon
>> to get back at him. It's like the old saw about wrestling with a pig:
>> Don't do it. You'll just get dirty, you'll never win, and probably, the
>> pig *likes* it.
>>
>
>Dan, the fact that Sheldon exists at all is a blight on this whirling orb.
>I haven't seen any of Sheldon's original posts for years because he is one
>of a very select few to reside in my kill file, and if I happen to see
>something he wrote that was quoted, 99% of the time I just move on. I
>don't care if he sees what I occasional write about him, or even if he
>enjoys it. His attacks on others bother me as much, if not more, than his
>attacks on me. I realize there's nothing to be done about him. AFAIC,
>anything I happen to write is "water cooler" talk anyway.


Yup... water cooler talk is all lies/rumor mongering.

In article 7>,
Wayne Boatwright > wrote:

>
> Dan, the fact that Sheldon exists at all is a blight on this whirling orb.
> I haven't seen any of Sheldon's original posts for years because he is one
> of a very select few to reside in my kill file, and if I happen to see
> something he wrote that was quoted, 99% of the time I just move on. I
> don't care if he sees what I occasional write about him, or even if he
> enjoys it. His attacks on others bother me as much, if not more, than his
> attacks on me. I realize there's nothing to be done about him. AFAIC,
> anything I happen to write is "water cooler" talk anyway.

Hey now, he DOES know how to cook, and he's a cat lover. :-)
Try to look for the good in the man. It really does exist!

Anybody that loves cats is not all bad in my book...

He also loves deer and grows one hell of a nice garden.

See, I'm an optimist and try to look for the good in all things. It
makes me a happier person.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Feb 13, 11:28*pm, Wayne Boatwright
> wrote:
> On Sat 13 Feb 2010 09:49:16p, l, not -l told us...
>
>
>
> > On 13-Feb-2010, George Leppla > wrote:
>
> >> There are a few things that keep Sheldon out of my kill file.
>
> > I agree with most of the items in your list and will add:
> > He often says what many of us with better impulse control only think about
> > some posts/posters. *8-)
>
> Like what I'm thinking right now, but wouldn't ordinarily say so bluntly.... *
> Someone should cut his tongue out and his fingers off. *He is vile, crass,
> insulting, denegrating, etc., etc., etc. *I know this is a public forum, but
> his Internet privileges should be permanently suspended. *Once you become one
> of his targets, it will never go away, and you never know when you might
> become one.

Heh! You bring it on yourself, you wretch.

Clueless AOL newbie Sheldon "Pussy" Katz got all red-faced:

> Envious dago Pasteriass put that info at that website, it wasn't a
> secured website, anyone could place info there... same as I did to
> some lying ho by placing her info at a high school site.

Nice try, liar, but I don't think anybody who read Pastorio is buying it.


> there is no US Navy rating "Machinist"... it's "Machinist Mate" or
> "Machinery Repairman".

Well, *I* certainly can't explain why you ignorantly put yourself down as a
machinist, but I have no doubt that you did!

Bob