On Wed, 14 Jan 2015 14:42:36 -0600, George Leppla
> wrote:

>On 1/14/2015 1:58 PM, Cheri wrote:
>>
>> "Brooklyn1" > wrote in message
>>> enough home made soup for one meal, I won't even discuss that moroon
>>> topic. None of yoose would know where to begin cooking for 400+, let
>>> alone the quantities involved
>>
>> Really? I worked at the satellite school program for 3 years where we made
>> 1200 hot lunches most days to be transported to schools without cafeterias.
>> Most were made from scratch, packaged and sent out, so you really don't have
>> a lock on quantities at all. Try making cole slaw for 1200 lunches sometime,
>> which I did once a week, shredded the cabbage in the Hobart the day before,
>> made the dressing, and dressed it just before packaging.
>>
>> Cheri
>>
>
>I worked for a short time in a resort hotel in Maine and we did a
>convention dinner for 500... 400 lobster dinners and 100 chicken dinners
>(for those who didn't like lobster). This, plus the usual dinner
>seating of around 200 people.
>
>It was my first time for something like this and I was amazed at how
>well it came off. I did prep work all day and hauled trays of food and
>dirty dishes all night. No interaction with the customers, just moving
>food out... and dirty dishes back.
>
>George LIAR

On Monday, January 12, 2015 at 2:06:36 PM UTC-6, jmcquown wrote:
> On 1/12/2015 1:42 AM, Cheri wrote:
> >
> > "jmcquown" > wrote in message
> > ...
> >>
> >> You think people only pick on Julie? Wrong.
> >>
> >> Jill
> >
> > No, I think some start picking fights with others when she's gone, and
> > some just pick apart everyone no matter what they say on any given day.
> >
> >
> > Cheri
>
> Yeah, well, he's picked on me from the get go. I was talking about
> cornbread, he went off on me about "corned [rye] bread" which is a
> completely different thing. He also accused me of coveting my brother's
> Calphalon cookware.
>
Sheldon covets his brother's peepee.
>
> Jill

--Bryan

On 1/14/2015 2:58 PM, Cheri wrote:
>
> "Brooklyn1" > wrote in message
>> enough home made soup for one meal, I won't even discuss that moroon
>> topic. None of yoose would know where to begin cooking for 400+, let
>> alone the quantities involved
>
> Really? I worked at the satellite school program for 3 years where we
> made 1200 hot lunches most days to be transported to schools without
> cafeterias. Most were made from scratch, packaged and sent out, so you
> really don't have a lock on quantities at all. Try making cole slaw for
> 1200 lunches sometime, which I did once a week, shredded the cabbage in
> the Hobart the day before, made the dressing, and dressed it just before
> packaging.
>
> Cheri

Not to mention most of us have no need (nor does Sheldon) to cook for
400 people.

Jill

On Wednesday, January 14, 2015 at 4:17:49 PM UTC-6, Brooklyn1 wrote:
> On Wed, 14 Jan 2015 14:42:36 -0600, George Leppla
> > wrote:
>
> >On 1/14/2015 1:58 PM, Cheri wrote:
> >>
> >> "Brooklyn1" > wrote in message
> >>> enough home made soup for one meal, I won't even discuss that moroon
> >>> topic. None of yoose would know where to begin cooking for 400+, let
> >>> alone the quantities involved
> >>
> >> Really? I worked at the satellite school program for 3 years where we made
> >> 1200 hot lunches most days to be transported to schools without cafeterias.
> >> Most were made from scratch, packaged and sent out, so you really don't have
> >> a lock on quantities at all. Try making cole slaw for 1200 lunches sometime,
> >> which I did once a week, shredded the cabbage in the Hobart the day before,
> >> made the dressing, and dressed it just before packaging.
> >>
> >> Cheri
> >>
> >
> >I worked for a short time in a resort hotel in Maine and we did a
> >convention dinner for 500... 400 lobster dinners and 100 chicken dinners
> >(for those who didn't like lobster). This, plus the usual dinner
> >seating of around 200 people.
> >
> >It was my first time for something like this and I was amazed at how
> >well it came off. I did prep work all day and hauled trays of food and
> >dirty dishes all night. No interaction with the customers, just moving
> >food out... and dirty dishes back.
> >
> >George LIAR

I believe him, and it makes me wonder what other secrets he's been
keeping from us.

--Bryan

On 1/14/2015 12:46 PM, wrote:
> On Wed, 14 Jan 2015 11:28:33 -1000, dsi1
> > wrote:
>
>> On 1/14/2015 10:46 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>
>>>> Last night I made a meat loaf stuffed with cucumber kim chee and shoyu
>>>> pork. I thought it was awesome but my wife thought it was awful.
>>>> That's the breaks - you win some and you lose some. Maybe a meatloaf
>>>> stuffed with asparagus... :-)
>>>
>>> Hmm not my cuppatea but whatever floats your boat eh?
>>>
>>
>> These days, keep my boat afloat requires a lot of bailing. :-)
>
> Try a cork
>

Well alright then. Hopefully, I can find a cork big enough. :-)

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Brooklyn1" > wrote in message
>>> enough home made soup for one meal, I won't even discuss that moroon
>>> topic. None of yoose would know where to begin cooking for 400+, let
>>> alone the quantities involved
>>
>> Really? I worked at the satellite school program for 3 years where we
>> made 1200 hot lunches most days to be transported to schools without
>> cafeterias. Most were made from scratch, packaged and sent out, so you
>> really don't have a lock on quantities at all. Try making cole slaw for
>> 1200 lunches sometime, which I did once a week, shredded the cabbage in
>> the Hobart the day before, made the dressing, and dressed it just before
>> packaging.
>
> Phew, that is a lot of food!!!

Yes, it was. We did have a decent crew and pretty much had it down to a
science, but it was a lot of work. :-)

Cheri

"Brooklyn1" > wrote in message
...
> On Wed, 14 Jan 2015 20:48:19 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Cheri" > wrote in message
...
>>>
>>> "Brooklyn1" > wrote in message
>>>> enough home made soup for one meal, I won't even discuss that moroon
>>>> topic. None of yoose would know where to begin cooking for 400+, let
>>>> alone the quantities involved
>>>
>>> Really? I worked at the satellite school program for 3 years where we
>>> made
>>> 1200 hot lunches most days to be transported to schools without
>>> cafeterias. Most were made from scratch, packaged and sent out, so you
>>> really don't have a lock on quantities at all. Try making cole slaw for
>>> 1200 lunches sometime, which I did once a week, shredded the cabbage in
>>> the Hobart the day before, made the dressing, and dressed it just before
>>> packaging.
>>
>>Phew, that is a lot of food!!!
>
> In all the time they'be been here the LIARS never claimed any such
> thing.

That's not true at all. I have mentioned it a few times, in the school lunch
program thread for one, and other times as well, talking about the latch key
program for kids as well. I just don't feel the need to mention it every
other day like you do with the Navy cook thing and I don't consider it some
big badge of honor. Big deal, it's cooking. LOL

Cheri

"jmcquown" > wrote in message
...
> On 1/14/2015 2:58 PM, Cheri wrote:
>>
>> "Brooklyn1" > wrote in message
>>> enough home made soup for one meal, I won't even discuss that moroon
>>> topic. None of yoose would know where to begin cooking for 400+, let
>>> alone the quantities involved
>>
>> Really? I worked at the satellite school program for 3 years where we
>> made 1200 hot lunches most days to be transported to schools without
>> cafeterias. Most were made from scratch, packaged and sent out, so you
>> really don't have a lock on quantities at all. Try making cole slaw for
>> 1200 lunches sometime, which I did once a week, shredded the cabbage in
>> the Hobart the day before, made the dressing, and dressed it just before
>> packaging.
>>
>> Cheri
>
> Not to mention most of us have no need (nor does Sheldon) to cook for 400
> people.
>
> Jill

LOL, true, but this is Sheldon who had to dig up the potatoes, butcher the
hogs, beef, lambs, etc. and carry it all on board in small boxes before he
cooked it...with no help from anyone else. :-)

Cheri

On 1/15/2015 1:15 AM, Cheri wrote:
>
> "Brooklyn1" > wrote in message
> ...
>> On Wed, 14 Jan 2015 20:48:19 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Brooklyn1" > wrote in message
>>>>> enough home made soup for one meal, I won't even discuss that moroon
>>>>> topic. None of yoose would know where to begin cooking for 400+, let
>>>>> alone the quantities involved
>>>>
>>>> Really? I worked at the satellite school program for 3 years where
>>>> we made
>>>> 1200 hot lunches most days to be transported to schools without
>>>> cafeterias. Most were made from scratch, packaged and sent out, so you
>>>> really don't have a lock on quantities at all. Try making cole slaw for
>>>> 1200 lunches sometime, which I did once a week, shredded the cabbage in
>>>> the Hobart the day before, made the dressing, and dressed it just
>>>> before
>>>> packaging.
>>>
>>> Phew, that is a lot of food!!!
>>
>> In all the time they'be been here the LIARS never claimed any such
>> thing.
>
> That's not true at all. I have mentioned it a few times, in the school
> lunch program thread for one, and other times as well, talking about the
> latch key program for kids as well. I just don't feel the need to
> mention it every other day like you do with the Navy cook thing and I
> don't consider it some big badge of honor. Big deal, it's cooking. LOL
>
> Cheri

Sheldon was a Navy cook what... 50 years ago? He brings it up all the
time, as if anyone cares. I believe you were involved in such a
program, Cheri. I have no reason to question your veracity or call you
a liar.

Jill

On 1/15/2015 1:19 AM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/14/2015 2:58 PM, Cheri wrote:
>>>
>>> "Brooklyn1" > wrote in message
>>>> enough home made soup for one meal, I won't even discuss that moroon
>>>> topic. None of yoose would know where to begin cooking for 400+, let
>>>> alone the quantities involved
>>>
>>> Really? I worked at the satellite school program for 3 years where we
>>> made 1200 hot lunches most days to be transported to schools without
>>> cafeterias. Most were made from scratch, packaged and sent out, so you
>>> really don't have a lock on quantities at all. Try making cole slaw for
>>> 1200 lunches sometime, which I did once a week, shredded the cabbage in
>>> the Hobart the day before, made the dressing, and dressed it just before
>>> packaging.
>>>
>>> Cheri
>>
>> Not to mention most of us have no need (nor does Sheldon) to cook for
>> 400 people.
>>
>> Jill
>
> LOL, true, but this is Sheldon who had to dig up the potatoes, butcher
> the hogs, beef, lambs, etc. and carry it all on board in small boxes
> before he cooked it...with no help from anyone else. :-)
>
> Cheri

Don't forget, according to Sheldon lamb is awful and stinks to high
heaven. (I honestly don't think he's ever tasted lamb, it had to have
been overcooked mutton.) That leaves more lamb for the rest of us.

Jill

On 1/17/2015 2:26 PM, jmcquown wrote:

>
> Sheldon was a Navy cook what... 50 years ago? He brings it up all the
> time, as if anyone cares. I believe you were involved in such a
> program, Cheri. I have no reason to question your veracity or call you
> a liar.
>
> Jill

Well, I doubt it. Unless she posts a group photo and a list of names of
the participants we can't verify her claim. Its the RC way.

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 1/14/2015 2:58 PM, Cheri wrote:
>>>
>>> "Brooklyn1" > wrote in message
>>>> enough home made soup for one meal, I won't even discuss that moroon
>>>> topic. None of yoose would know where to begin cooking for 400+, let
>>>> alone the quantities involved
>>>
>>> Really? I worked at the satellite school program for 3 years where we
>>> made 1200 hot lunches most days to be transported to schools without
>>> cafeterias. Most were made from scratch, packaged and sent out, so you
>>> really don't have a lock on quantities at all. Try making cole slaw for
>>> 1200 lunches sometime, which I did once a week, shredded the cabbage in
>>> the Hobart the day before, made the dressing, and dressed it just before
>>> packaging.
>>>
>>> Cheri
>>
>> Not to mention most of us have no need (nor does Sheldon) to cook for 400
>> people.
>>
>> Jill
>
> LOL, true, but this is Sheldon who had to dig up the potatoes, butcher the
> hogs, beef, lambs, etc. and carry it all on board in small boxes before he
> cooked it...with no help from anyone else. :-)

In gale force winds. While being strafed. And down with BOTH malaria and
beri beri.

What a guy!

"Cheri" > wrote in message
...
>
> "Brooklyn1" > wrote in message
>> enough home made soup for one meal, I won't even discuss that moroon
>> topic. None of yoose would know where to begin cooking for 400+, let
>> alone the quantities involved
>
> Really? I worked at the satellite school program for 3 years where we made
> 1200 hot lunches most days to be transported to schools without
> cafeterias. Most were made from scratch, packaged and sent out, so you
> really don't have a lock on quantities at all. Try making cole slaw for
> 1200 lunches sometime, which I did once a week, shredded the cabbage in
> the Hobart the day before, made the dressing, and dressed it just before
> packaging.
>
> Cheri

I do such things now. Work my ass off for a week or two, then take a nice
vacation. Planning and the right crew and facilities. Although some of the
facilities are tents!

On 1/17/2015 3:42 PM, Ed Pawlowski wrote:
> On 1/17/2015 2:26 PM, jmcquown wrote:
>
>>
>> Sheldon was a Navy cook what... 50 years ago? He brings it up all the
>> time, as if anyone cares. I believe you were involved in such a
>> program, Cheri. I have no reason to question your veracity or call you
>> a liar.
>>
>> Jill
>
> Well, I doubt it. Unless she posts a group photo and a list of names of
> the participants we can't verify her claim. Its the RC way.

LOL Of course, we haven't seen any proof Sheldon was a Navy cook,
either. Let's see a copy of his DD-214.

Jill

On Saturday, January 17, 2015 at 3:17:47 PM UTC-7, jmcquown wrote:
> On 1/17/2015 3:42 PM, Ed Pawlowski wrote:
> > On 1/17/2015 2:26 PM, jmcquown wrote:
> >
> >>
> >> Sheldon was a Navy cook what... 50 years ago? He brings it up all the
> >> time, as if anyone cares. I believe you were involved in such a
> >> program, Cheri. I have no reason to question your veracity or call you
> >> a liar.
> >>
> >> Jill
> >
> > Well, I doubt it. Unless she posts a group photo and a list of names of
> > the participants we can't verify her claim. Its the RC way.
>
> LOL Of course, we haven't seen any proof Sheldon was a Navy cook,
> either. Let's see a copy of his DD-214.
>
> Jill

For all we know Sheldon might have just been the cooks helper...we can only take him at his word. What ever he did must have paid well or he saved every nickel he earned. He has some nice property worth a fortune.

On 1/17/2015 5:26 PM, Roy wrote:
> On Saturday, January 17, 2015 at 3:17:47 PM UTC-7, jmcquown wrote:
>> On 1/17/2015 3:42 PM, Ed Pawlowski wrote:
>>> On 1/17/2015 2:26 PM, jmcquown wrote:
>>>
>>>>
>>>> Sheldon was a Navy cook what... 50 years ago? He brings it up all the
>>>> time, as if anyone cares. I believe you were involved in such a
>>>> program, Cheri. I have no reason to question your veracity or call you
>>>> a liar.
>>>>
>>>> Jill
>>>
>>> Well, I doubt it. Unless she posts a group photo and a list of names of
>>> the participants we can't verify her claim. Its the RC way.
>>
>> LOL Of course, we haven't seen any proof Sheldon was a Navy cook,
>> either. Let's see a copy of his DD-214.
>>
>> Jill
>
> For all we know Sheldon might have just been the cooks helper...we can only take him at his word.

Why should we? He doesn't take anyone else at their word. Never mind.

> What ever he did must have paid well or he saved every nickel he earned. He has some nice property worth a fortune.
>
I know he's got a nice piece of land. I also know I wouldn't want to go
to all that work to mow and maintain what is basically fields of grass.

He's got a very nice garden during the upstate NY growing season, sure.
Love the vegetables! The rest of it is just a lot of talk about
mowing in his fancy tractor with air conditioning.

He's mentioned his farming neighbors but he's not exactly a "farmer".
He's a guy with a big back yard vegetable garden and lots of grass to mow.

Jill

jmcquown wrote in rec.food.cooking:

> On 1/17/2015 3:42 PM, Ed Pawlowski wrote:
> > On 1/17/2015 2:26 PM, jmcquown wrote:
> >
> > >
> > > Sheldon was a Navy cook what... 50 years ago? He brings it up
> > > all the time, as if anyone cares. I believe you were involved in
> > > such a program, Cheri. I have no reason to question your
> > > veracity or call you a liar.
> > >
> > > Jill
> >
> > Well, I doubt it. Unless she posts a group photo and a list of
> > names of the participants we can't verify her claim. Its the RC
> > way.
>
> LOL Of course, we haven't seen any proof Sheldon was a Navy cook,
> either. Let's see a copy of his DD-214.
>
> Jill

Grin, he was. It's tooo many details although he gets fancy with them
and feeds 2,000 troops alone (on a ship of 200-250). Reading through
his embellishments, he was a MS third class or second class. His
knowledge of details show clearly not above that. Thats not something
bad however. He did 1 or 2 tours which is more most have done.

One of his recent ones is pretty telling. When the ship has room for
it, yes they really do separate the bakery area from the meat prep
area. It has more to do with oven space and temps though than anything
else. Also clean up times.

Mostly you need lots of room for baking while the other things are more
compressed in space needs.
--

Roy wrote in rec.food.cooking:

> On Saturday, January 17, 2015 at 3:17:47 PM UTC-7, jmcquown wrote:
> > On 1/17/2015 3:42 PM, Ed Pawlowski wrote:
> > > On 1/17/2015 2:26 PM, jmcquown wrote:
> > >
> > > >
> > >> Sheldon was a Navy cook what... 50 years ago? He brings it up
> > all the >> time, as if anyone cares. I believe you were involved
> > in such a >> program, Cheri. I have no reason to question your
> > veracity or call you >> a liar.
> > > >
> > >> Jill
> > >
> > > Well, I doubt it. Unless she posts a group photo and a list of
> > > names of the participants we can't verify her claim. Its the RC
> > > way.
> >
> > LOL Of course, we haven't seen any proof Sheldon was a Navy cook,
> > either. Let's see a copy of his DD-214.
> >
> > Jill
>
> For all we know Sheldon might have just been the cooks helper...we
> can only take him at his word. What ever he did must have paid well
> or he saved every nickel he earned. He has some nice property worth a
> fortune.

Suspect he inherited the property. Navy doesnt pay that well.

--

"cshenk" wrote:
>
>When the ship has room for it, yes they really do separate the bakery
>area from the meat prep area. It has more to do with oven space and
>temps though than anything else. Also clean up times.

Duh!

>Mostly you need lots of room for baking while the other things are more
>compressed in space needs.

Not a clue... baking is done at night... same ovens, same space.
Obviously you've never served aboard ship... clueless thinks a ship
drops anchor in the middle of the ocean and shuts down, and the entire
crew goes home for the night... you were never in the military.

On 1/17/2015 8:46 PM, cshenk wrote:

>>
>> For all we know Sheldon might have just been the cooks helper...we
>> can only take him at his word. What ever he did must have paid well
>> or he saved every nickel he earned. He has some nice property worth a
>> fortune.
>
> Suspect he inherited the property. Navy doesnt pay that well.
>

I think he was a skilled machinist and he also owned rental properties.
He evidently knew how to save and use his money.

On 2015-01-17, jmcquown > wrote:

> He's mentioned his farming neighbors but he's not exactly a "farmer".
> He's a guy with a big back yard vegetable garden and lots of grass to mow.

Which requires lotsa chemicals to maintain. Lawns are unnatural.

nb

On 1/18/2015 7:40 AM, notbob wrote:
> On 2015-01-17, jmcquown > wrote:
>
>> He's mentioned his farming neighbors but he's not exactly a "farmer".
>> He's a guy with a big back yard vegetable garden and lots of grass to mow.
>
> Which requires lotsa chemicals to maintain. Lawns are unnatural.
>


Lord knows I'm not a big Sheldon fan, but I know the area where he lives
very well and he has a wonderful piece of property. While it may not be
worth what some imagine, it is valuable land. I also know that Sheldon
buys some the best equipment available and maintains it well.

What you all are calling "lawn" in in fact just a well mowed field which
was probably once a pasture. Keeping it mowed eventually kills off the
taller weeds and lets the shorter grasses thrive. Probably a mixture of
some perennial rye type of grasses. The land in upstate NY is very
fertile and you wouldn't need to fertilize to get a nice looking field.

In spite of his behavior here in this group, Sheldon is a good steward
of the land he owns and the wildlife that lives there.

George L

On 2015-01-18 8:40 AM, notbob wrote:
> On 2015-01-17, jmcquown > wrote:
>
>> He's mentioned his farming neighbors but he's not exactly a "farmer".
>> He's a guy with a big back yard vegetable garden and lots of grass to mow.
>
> Which requires lotsa chemicals to maintain. Lawns are unnatural.
>
>


Who uses chemicals on large lawns? That can get pretty pricey. We now
have environmental protection laws that have outlawed most herbicides
and vegicides used for aesthetic purposes. Now I use vinegar with some
salt and dish detergent as a weed killer. It works as well as 24D and it
is cheaper.

George Leppla wrote:
>
> In spite of his behavior here in this group, Sheldon is a good steward
> of the land he owns and the wildlife that lives there.

And *finally* someone says something nice about the fellow. I agree
with you too. Sheldon is cool...he has a good heart.

On Sat, 17 Jan 2015 23:09:43 -0500, Ed Pawlowski > wrote:

>On 1/17/2015 8:46 PM, cshenk wrote:
>
>>>
>>> For all we know Sheldon might have just been the cooks helper...we
>>> can only take him at his word. What ever he did must have paid well
>>> or he saved every nickel he earned. He has some nice property worth a
>>> fortune.
>>
>> Suspect he inherited the property. Navy doesnt pay that well.
>
>I think he was a skilled machinist and he also owned rental properties.
> He evidently knew how to save and use his money.

I was not career military, I enlisted in the navy because there was a
draft then and I didn't want to end up digging foxholes and living in
schmutz like some of my friends who were off to Fort Dix. I served
one hitch and refused to re-up, I saw enough sky and water to last the
rest of my life. Upon discharge I served a formal apprenticeship and
spent the next 40+ years as a master tool & diemaker. I don't even
remember my navy pay (mostly spent on booze n' broads), but for all my
working life I made very good money, actually more than I could spend
so I invested in real estate... even retired I have more income than I
can spend. I live quite well but I'm not wasteful, I receive more
pleasure from feeding feral cats than from paying ridiculous sums for
seats to watch retarded adults play children's ball games. I didn't
inherit anything, not a cent. I've never made a car payment, I have
no mortgages. I've never borrowed, I always pay cash. If I chose I
could go back to work tomorrow, my skills are in extremely high
demand. At this point I much rather mow grass and feed critters. I
don't even eat out anymore, not for nothing but today's restaurant
food really sucks big time.. I'm never impressed when folks say they
ate out, I know for a fact they have TIAD and literally eat shit. And
now I have a nice 4 lb beef roast to ready for the oven.

On 18 Jan 2015 13:40:55 GMT, notbob > wrote:

>On 2015-01-17, jmcquown > wrote:
>
>> He's mentioned his farming neighbors but he's not exactly a "farmer".
>> He's a guy with a big back yard vegetable garden and lots of grass to mow.
>
>Which requires lotsa chemicals to maintain. Lawns are unnatural.

My lawn is 100% natural, I mow whatever grows naturally... probably
more than 100 different plants... no chemicals, NONE! The only
fertilizer is lots of critter poop. Some of my neighbors support
themselves by farming but most are hobby farmers, growing veggies for
their table, keeping a dozen chickens, two goats, a horse, and six
beehives is not a farmer.

Brooklyn1 wrote in rec.food.cooking:

> "cshenk" wrote:
> >
> > When the ship has room for it, yes they really do separate the
> > bakery area from the meat prep area. It has more to do with oven
> > space and temps though than anything else. Also clean up times.
>
> Duh!
>
> > Mostly you need lots of room for baking while the other things are
> > more compressed in space needs.
>
> Not a clue... baking is done at night... same ovens, same space.
> Obviously you've never served aboard ship... clueless thinks a ship
> drops anchor in the middle of the ocean and shuts down, and the entire
> crew goes home for the night... you were never in the military.

No, only on comressed ships is it same ovens at night. Some is done at
night because on CVN's, the bakery is small so 24/7 use.

Most ships if large enough have a separate bakey section which you
seemed to know but apparently did not. That only proves you were
junior Navy cook stuff. You lack the knowledge (even with the older
ships) to show you were more than at best 2 tour and E5 at most.

Sorry kiddo, but it's terribly obvious. I however disagree with the
folks who say you never were Navy. I think you were. Some 6 years max
would be my reasonable estimate based on your posts.

Not everyone is cut out to stay with the Navy and that's no shame.

Carol
ITCS Ret, 26 years


--

Gary wrote in rec.food.cooking:

> George Leppla wrote:
> >
> > In spite of his behavior here in this group, Sheldon is a good
> > steward of the land he owns and the wildlife that lives there.
>
> And finally someone says something nice about the fellow. I agree
> with you too. Sheldon is cool...he has a good heart.

Grin, he has his good moments and bad ones, just like everyone else.
He tends to be ruder than most here but I;m pretty thick skinned after
26 years Navy which irks others when i put up with him.

Carol

--