Sheldon talked about feeding a crew of 300 on a ship. This TV show will
show you how they feed 3500 on a ship. Like most cable shows, it
repeats a few times so here is the schedule

http://www.fyi.tv/shows/big-kitchens...on-1/episode-4

UPCOMING AIRINGS
Sun September 13 - 12:30 PM ET
Mon September 14 - 11:01 PM ET
Tue September 15 - 3:01 AM ET

I also watched the one showing Junior's, the cheesecake place.

On Fri, 11 Sep 2015 14:06:10 -0400, Ed Pawlowski > wrote:

>Sheldon talked about feeding a crew of 300 on a ship. This TV show will
>show you how they feed 3500 on a ship. Like most cable shows, it
>repeats a few times so here is the schedule
>
>http://www.fyi.tv/shows/big-kitchens...on-1/episode-4
>
>UPCOMING AIRINGS
>Sun September 13 - 12:30 PM ET
>Mon September 14 - 11:01 PM ET
>Tue September 15 - 3:01 AM ET
>
>I also watched the one showing Junior's, the cheesecake place.

There's no way to compare navy chow to luxury liner dining, we didn't
even have dishes, no presentation, no garnishes no table clothes, no
flowers... everyone ate from the same ss compartmentized trays and
lined up to be served, an entire meal start to finish lasted 25
minutes. It was very easy for one cook at a time in the galley to
prepare food for 400 when each of the three cooks started the meal for
the next shift, we worked as team even though only one at a time was
in the galley... even the baker who worked nights got started on the
next day's cooking menu, typically started breakfast at the his
shift's end, cracked eggs fro scrambbled, made pancke batter, started
oatmeal, prepared Jello for the next day. A destroyer's galley is
small, not much larger than a typical home kitchen, with all the
equipment crammed in there wasn't room for more than one cook to work
at a time. The only other person who worked in the galley was the
duty deep sink willy, who scrubbed all the roasting pans and bakeware
way to the rear in a tiny space with just enough room to stand at a
double deep sink behind the cookware storage rack... typically one
duty mess cook volunteered to be deep sink willy mainly because there
were benefits of never being made to paint, scrape paint, swab decks,
polish brightwork, etc., but most importantly he could eat all he
wanted of whatever he wanted same as the duty cook. I very rarely ate
the days menu, after handling all that food I couldn't bear to put it
in my mouth, same reason why I got to hate bacon... you would too if
you had to slice and fry over a hundred pounds first thing every
morning. After prepping over a hundred chickens I didn't want to eat
poultry either. Mostly I ate steak, roast beef, horsecock (cold cuts,
were good quality), a lot of fresh fruit and veggies, and I liked ham
steaks... there was no SPAM aboard but we did have pretty good tinned
sardines. There was also soup du jour on the menu every day and I
enjoyed my own soups, and naturally baked goods were the best... the
duty baker was also responsible for preparing ice cream from scratch,
we had two large ss dashers in a small compartment between the spud
locker and the galley... whole cream was in large cans, hermetically
sealed, didn't need refrigeration. A lot of the food prep used today
that people think is a new concept was in fact invented by the US Navy
culinary labs many years ago and kept top secret because without food
there can be no sustained warfare, if not for all those methods
there'd probably still be no manned space travel. Again, anyone who
says there are twenty cooks on a destroyer was never in the navy or
even aboard a US Navy ship... an aircraft carrier may have twenty
cooks, but they feed over 5,000. To get some idea of what destroyer
life was like watch this: https://www.youtube.com/embed/kr4_RC4oZ4s

Brooklyn1 wrote in rec.food.cooking:

> On Fri, 11 Sep 2015 14:06:10 -0400, Ed Pawlowski > wrote:
>
> > Sheldon talked about feeding a crew of 300 on a ship. This TV show
> > will show you how they feed 3500 on a ship. Like most cable shows,
> > it repeats a few times so here is the schedule
> >
> > http://www.fyi.tv/shows/big-kitchens...on-1/episode-4
> >
> > UPCOMING AIRINGS
> > Sun September 13 - 12:30 PM ET
> > Mon September 14 - 11:01 PM ET
> > Tue September 15 - 3:01 AM ET
> >
> > I also watched the one showing Junior's, the cheesecake place.
>
> There's no way to compare navy chow to luxury liner dining, we didn't
> even have dishes, no presentation, no garnishes no table clothes, no
> flowers... everyone ate from the same ss compartmentized trays and
> lined up to be served, an entire meal start to finish lasted 25
> minutes. It was very easy for one cook at a time in the galley to
> prepare food for 400 when each of the three cooks started the meal for
> the next shift, we worked as team even though only one at a time was
> in the galley... even the baker who worked nights got started on the
> next day's cooking menu, typically started breakfast at the his
> shift's end, cracked eggs fro scrambbled, made pancke batter, started
> oatmeal, prepared Jello for the next day. A destroyer's galley is
> small, not much larger than a typical home kitchen, with all the
> equipment crammed in there wasn't room for more than one cook to work
> at a time. The only other person who worked in the galley was the
> duty deep sink willy, who scrubbed all the roasting pans and bakeware
> way to the rear in a tiny space with just enough room to stand at a
> double deep sink behind the cookware storage rack... typically one
> duty mess cook volunteered to be deep sink willy mainly because there
> were benefits of never being made to paint, scrape paint, swab decks,
> polish brightwork, etc., but most importantly he could eat all he
> wanted of whatever he wanted same as the duty cook. I very rarely ate
> the days menu, after handling all that food I couldn't bear to put it
> in my mouth, same reason why I got to hate bacon... you would too if
> you had to slice and fry over a hundred pounds first thing every
> morning. After prepping over a hundred chickens I didn't want to eat
> poultry either. Mostly I ate steak, roast beef, horsecock (cold cuts,
> were good quality), a lot of fresh fruit and veggies, and I liked ham
> steaks... there was no SPAM aboard but we did have pretty good tinned
> sardines. There was also soup du jour on the menu every day and I
> enjoyed my own soups, and naturally baked goods were the best... the
> duty baker was also responsible for preparing ice cream from scratch,
> we had two large ss dashers in a small compartment between the spud
> locker and the galley... whole cream was in large cans, hermetically
> sealed, didn't need refrigeration. A lot of the food prep used today
> that people think is a new concept was in fact invented by the US Navy
> culinary labs many years ago and kept top secret because without food
> there can be no sustained warfare, if not for all those methods
> there'd probably still be no manned space travel. Again, anyone who
> says there are twenty cooks on a destroyer was never in the navy or
> even aboard a US Navy ship... an aircraft carrier may have twenty
> cooks, but they feed over 5,000. To get some idea of what destroyer
> life was like watch this: https://www.youtube.com/embed/kr4_RC4oZ4s

Oh give over Sheldon.

1) we have dishes. Even back in your days we had them in the CPO mess
and Officers mess.

2) Even a crew of 300 can't get everyone off work to eat within a 25
minute time. Chow is served for a 2 hour timeframe to allow shifts
changeover. The larger the ship, the longer the time. By the time you
hit crews of 1,000, you start to see a kitchen that is 24/7 although
they may shift which is open to allow for a cleaning time.

3) Fresh fruits and veggies last only a portion if time. In your time,
less than in mine. You lacked the level of refridgerated storage of
today.

4) Your numbers are way off on number of cooks. They always have been
more than you list. In your video, you even show 2 chopping and well
away from there the others were cooking. Though granted this video is
an aircraft carrier, here's something more real to today.
https://www.youtube.com/embed/kr4_RC4oZ4s


Another update though big deck to catch you up:
https://www.youtube.com/embed/kr4_RC4oZ4s

5) They had more than 4 cooks even in your day on a crew of that size.
In fact, they had 20.
--

On 9/12/2015 11:06 AM, cshenk wrote:

>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 9/12/2015 11:06 AM, cshenk wrote:


I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

"cshenk" > wrote in news:GaKdnQtBKrnn527InZ2dnUU7-
:

> Brooklyn1 wrote in rec.food.cooking:
>
<<snip>>
>
> Oh give over Sheldon.
>
> 1) we have dishes. Even back in your days we had them in the CPO mess
> and Officers mess.

You won't find me siding with Sheldon too often, but if you want to keep
this real, chief petty officers and officers did NOT make up a major
portion of the crew. They may have had plates, but everyone else, from
seaman apprentices up to first class POs, ate off trays.
>
>
> 3) Fresh fruits and veggies last only a portion if time. In your time,
> less than in mine. You lacked the level of refridgerated storage of
> today.

For some. The ship I was on, a light guided missle cruiser, was unreped
(underway replenishment) a couple of times during each 6 1/2 week cruise.
So there was always some fresh fruit and veggies aboard at all times.

Of course, we were Com7thFlt flag, so we may have gotten some special
treatment. Can't have an admiral and his staff officers eating canned crap
now, can we?

>
> 4) Your numbers are way off on number of cooks.

Can't comment on ship's complement of cooks, never was in the galley on
board. But I will say that food served on board wasn't half bad. Nothing
you'd order purposely in a restaurant, but otherwide not half bad. With
the exception, of course, of the green powdered eggs...

On Sat, 12 Sep 2015 02:43:43 -0500, Alan Holbrook >
wrote:

snip
>
>Can't comment on ship's complement of cooks, never was in the galley on
>board. But I will say that food served on board wasn't half bad. Nothing
>you'd order purposely in a restaurant, but otherwide not half bad. With
>the exception, of course, of the green powdered eggs...

Funny . . . my husband's ship always had fresh eggs, but they had
freeze-dried steaks. He said the steaks were about the size of a
playing card before being re-hydrated. He was on the ship that
replenished the stores of other ships.
Janet US

On Sat, 12 Sep 2015 10:08:19 -0600, Janet B >
wrote:

>On Sat, 12 Sep 2015 02:43:43 -0500, Alan Holbrook >
>wrote:
>
>snip
>>
>>Can't comment on ship's complement of cooks, never was in the galley on
>>board. But I will say that food served on board wasn't half bad. Nothing
>>you'd order purposely in a restaurant, but otherwide not half bad. With
>>the exception, of course, of the green powdered eggs...
>
>Funny . . . my husband's ship always had fresh eggs, but they had
>freeze-dried steaks. He said the steaks were about the size of a
>playing card before being re-hydrated. He was on the ship that
>replenished the stores of other ships.
>Janet US

I don't remember freeze dried steak, perhaps your husband is younger
than me, but we had canned freeze dried chicken parts, not very
good... I'd change the menu to swiss steak, the galley had two
portholes, freeze dried chicken became fish food.

Janet B wrote in rec.food.cooking:

> On Sat, 12 Sep 2015 02:43:43 -0500, Alan Holbrook >
> wrote:
>
> snip
> >
> > Can't comment on ship's complement of cooks, never was in the
> > galley on board. But I will say that food served on board wasn't
> > half bad. Nothing you'd order purposely in a restaurant, but
> > otherwide not half bad. With the exception, of course, of the
> > green powdered eggs...
>
> Funny . . . my husband's ship always had fresh eggs, but they had
> freeze-dried steaks. He said the steaks were about the size of a
> playing card before being re-hydrated. He was on the ship that
> replenished the stores of other ships.
> Janet US

Sadly, the resupply ships often get the worst crap.

It was someplace around 1997 when the Stennis got a resupply (Fuel) and
found out the crew of that ship hadn't had a personal food load in a
long time. In a rapid vote, the CPO mess donated an entire
surf-n-turf. As the last of their fuel came over, we ran to the
topside as the word came over that we were making a delivery. We sent
them a gift via helo on the way out. 300 steaks and 300 lobster tails.

We were close enough to see the huge grins as they realized what we'd
passed back to them. A lot of shouting and waves, then we passed on by.


--

On 9/13/2015 2:08 AM, Janet B wrote:
> On Sat, 12 Sep 2015 02:43:43 -0500, Alan Holbrook >
> wrote:
>
> snip
>>
>> Can't comment on ship's complement of cooks, never was in the galley on
>> board. But I will say that food served on board wasn't half bad. Nothing
>> you'd order purposely in a restaurant, but otherwide not half bad. With
>> the exception, of course, of the green powdered eggs...
>
> Funny . . . my husband's ship always had fresh eggs, but they had
> freeze-dried steaks. He said the steaks were about the size of a
> playing card before being re-hydrated. He was on the ship that
> replenished the stores of other ships.
> Janet US
>
Mmmm hmmm...

Ayup...

On 9/12/2015 12:08 PM, Janet B wrote:
> On Sat, 12 Sep 2015 02:43:43 -0500, Alan Holbrook >
> wrote:
>
> snip
>>
>> Can't comment on ship's complement of cooks, never was in the galley on
>> board. But I will say that food served on board wasn't half bad. Nothing
>> you'd order purposely in a restaurant, but otherwide not half bad. With
>> the exception, of course, of the green powdered eggs...
>
> Funny . . . my husband's ship always had fresh eggs, but they had
> freeze-dried steaks. He said the steaks were about the size of a
> playing card before being re-hydrated. He was on the ship that
> replenished the stores of other ships.
> Janet US
>
Would that have been what I call a tender ship? Went out and
replenished supplies, did some minor repairs or delivered parts?

Jill

On Sat, 12 Sep 2015 02:43:43 -0500, Alan Holbrook >
wrote:

>"cshenk" > wrote in news:GaKdnQtBKrnn527InZ2dnUU7-
:
>
>> Brooklyn1 wrote in rec.food.cooking:
>>
><<snip>>
>>
>> Oh give over Sheldon.
>>
>> 1) we have dishes. Even back in your days we had them in the CPO mess
>> and Officers mess.
>
>You won't find me siding with Sheldon too often, but if you want to keep
>this real, chief petty officers and officers did NOT make up a major
>portion of the crew. They may have had plates, but everyone else, from
>seaman apprentices up to first class POs, ate off trays.

On my ship the Chief's mess sat maybe a dozen, and they ate from the
same ss trays... officers ate from dishes but they had a compliment of
stewards (Phillipinos/Pineapples). Officers paid for their food so
they had to approve their own menu, officers were CHEAP, the crew ate
far better... weren't many officers either, maybe also a dozen but I
never counted ensigns as officers.

>> 3) Fresh fruits and veggies last only a portion if time. In your time,
>> less than in mine. You lacked the level of refridgerated storage of
>> today.
>
>For some. The ship I was on, a light guided missle cruiser, was unreped
>(underway replenishment) a couple of times during each 6 1/2 week cruise.
>So there was always some fresh fruit and veggies aboard at all times.

We always had basic fresh fruit and veggies, we'd replenish at sea
often and in the Med we'd send a party to local food warehouses for
fresh produce, naturally needed disinfection.

>Of course, we were Com7thFlt flag, so we may have gotten some special
>treatment. Can't have an admiral and his staff officers eating canned crap
>now, can we?
>
>>
>> 4) Your numbers are way off on number of cooks.
>
>Can't comment on ship's complement of cooks, never was in the galley on
>board. But I will say that food served on board wasn't half bad. Nothing
>you'd order purposely in a restaurant, but otherwide not half bad. With
>the exception, of course, of the green powdered eggs...

On larger ships the food wasn't as good. Being in the 6th Fleet we
sailed with The Big E. Their top brass would draw straws to spend
time aboard to eat my cooking, they readily admitted theirs didn't
compare. A lot of what was on our menu I'd still order at
restaurants, but actually I still cook the same dishes at home.
Powdered eggs were only used occasionally for baking. We almost
always had whole in shell fresh eggs, they were treated for sea by
dipping in olive oil. If we ran out of those we had frozen, 2 gallon
tins of whole yolks, for scrambbled no one could tell any difference.
I never followed the official recipes, I greatly enhanced them and
would regularly have big arguments with the supply officer for going
over budget, but Ens Gore was a know nothing fresh out of Annapolis...
I don't know why they allowed him sea duty, he was sea sick 24/7. I
was never sea sick, the rougher the sea the greasier I cooked, and was
always out of saltines during rough weather.

On 9/13/2015 6:25 AM, Brooklyn1 wrote:
> On Sat, 12 Sep 2015 02:43:43 -0500, Alan Holbrook >
> wrote:
>
>> "cshenk" > wrote in news:GaKdnQtBKrnn527InZ2dnUU7-
>> :
>>
>>> Brooklyn1 wrote in rec.food.cooking:
>>>
>> <<snip>>
>>>
>>> Oh give over Sheldon.
>>>
>>> 1) we have dishes. Even back in your days we had them in the CPO mess
>>> and Officers mess.
>>
>> You won't find me siding with Sheldon too often, but if you want to keep
>> this real, chief petty officers and officers did NOT make up a major
>> portion of the crew. They may have had plates, but everyone else, from
>> seaman apprentices up to first class POs, ate off trays.
>
> On my ship the Chief's mess sat maybe a dozen, and they ate from the
> same ss trays... officers ate from dishes but they had a compliment of
> stewards (Phillipinos/Pineapples). Officers paid for their food so
> they had to approve their own menu, officers were CHEAP, the crew ate
> far better... weren't many officers either, maybe also a dozen but I
> never counted ensigns as officers.
>
>>> 3) Fresh fruits and veggies last only a portion if time. In your time,
>>> less than in mine. You lacked the level of refridgerated storage of
>>> today.
>>
>> For some. The ship I was on, a light guided missle cruiser, was unreped
>> (underway replenishment) a couple of er the sea the greasier I cooked, and was
> always out of saltines during rough weather.
>
Mmmm hmmm...

Ayup...

Brooklyn1 wrote:
>
> Officers paid for their food so
> they had to approve their own menu, officers were CHEAP, the crew ate
> far better...

That's interesting to know. Never knew that.

weren't many officers either, maybe also a dozen but I
> never counted ensigns as officers.
>
> >> 3) Fresh fruits and veggies last only a portion if time. In your time,
> >> less than in mine. You lacked the level of refridgerated storage of
> >> today.
> >
> >For some. The ship I was on, a light guided missle cruiser, was unreped
> >(underway replenishment) a couple of times during each 6 1/2 week cruise.
> >So there was always some fresh fruit and veggies aboard at all times.
>
> We always had basic fresh fruit and veggies, we'd replenish at sea
> often and in the Med we'd send a party to local food warehouses for
> fresh produce, naturally needed disinfection.
>
> >Of course, we were Com7thFlt flag, so we may have gotten some special
> >treatment. Can't have an admiral and his staff officers eating canned crap
> >now, can we?
> >
> >>
> >> 4) Your numbers are way off on number of cooks.
> >
> >Can't comment on ship's complement of cooks, never was in the galley on
> >board. But I will say that food served on board wasn't half bad. Nothing
> >you'd order purposely in a restaurant, but otherwide not half bad. With
> >the exception, of course, of the green powdered eggs...
>
> On larger ships the food wasn't as good. Being in the 6th Fleet we
> sailed with The Big E. Their top brass would draw straws to spend
> time aboard to eat my cooking, they readily admitted theirs didn't
> compare. A lot of what was on our menu I'd still order at
> restaurants, but actually I still cook the same dishes at home.
> Powdered eggs were only used occasionally for baking. We almost
> always had whole in shell fresh eggs, they were treated for sea by
> dipping in olive oil. If we ran out of those we had frozen, 2 gallon
> tins of whole yolks, for scrambbled no one could tell any difference.
> I never followed the official recipes, I greatly enhanced them and
> would regularly have big arguments with the supply officer for going
> over budget, but Ens Gore was a know nothing fresh out of Annapolis...
> I don't know why they allowed him sea duty, he was sea sick 24/7. I
> was never sea sick, the rougher the sea the greasier I cooked, and was
> always out of saltines during rough weather.

Brooklyn1 wrote:
>
> ...Ens Gore was a know nothing fresh out of Annapolis...
> I don't know why they allowed him sea duty, he was sea sick 24/7. I
> was never sea sick, the rougher the sea the greasier I cooked, and was
> always out of saltines during rough weather.

LMAO, you evil seaman cook! I'm loving your "you were there" navy
stories. Keep it up.

G.

Alan Holbrook wrote in rec.food.cooking:

> "cshenk" > wrote in news:GaKdnQtBKrnn527InZ2dnUU7-
> :
>
> > Brooklyn1 wrote in rec.food.cooking:
> >
> <<snip>>
> >
> > Oh give over Sheldon.
> >
> > 1) we have dishes. Even back in your days we had them in the CPO
> > mess and Officers mess.
>
> You won't find me siding with Sheldon too often, but if you want to
> keep this real, chief petty officers and officers did NOT make up a
> major portion of the crew. They may have had plates, but everyone
> else, from seaman apprentices up to first class POs, ate off trays.

But he indicates no plates at all. Trays were normal for breakfast but
other meals had plates on a tray.


> > 3) Fresh fruits and veggies last only a portion if time. In your
> > time, less than in mine. You lacked the level of refridgerated
> > storage of today.
>
> For some. The ship I was on, a light guided missle cruiser, was
> unreped (underway replenishment) a couple of times during each 6 1/2
> week cruise. So there was always some fresh fruit and veggies aboard
> at all times.
>
> Of course, we were Com7thFlt flag, so we may have gotten some special
> treatment. Can't have an admiral and his staff officers eating
> canned crap now, can we?

Grin, they were slower with less resupply in his day. Try the trek
from Sasebo Japan to Darwin. Even today, you will run out of fresh
stuff along that route.


> > 4) Your numbers are way off on number of cooks.
>
> Can't comment on ship's complement of cooks, never was in the galley
> on board. But I will say that food served on board wasn't half bad.
> Nothing you'd order purposely in a restaurant, but otherwide not half
> bad. With the exception, of course, of the green powdered eggs...

Heheh well, he seems to indicate a total of 4 cooks for a crew of 400.
He started saying it was just one. Aint so and never was.

Carol

--

On 9/13/2015 6:32 AM, cshenk wrote:
>Mmmm hmmm...

Ayup...

"cshenk" > wrote in news:3KadnT-7o5NSFmnInZ2dnUU7-
:

> Alan Holbrook wrote in rec.food.cooking:
>
>>
>> You won't find me siding with Sheldon too often, but if you want to
>> keep this real, chief petty officers and officers did NOT make up a
>> major portion of the crew. They may have had plates, but everyone
>> else, from seaman apprentices up to first class POs, ate off trays.
>
> But he indicates no plates at all. Trays were normal for breakfast but
> other meals had plates on a tray.
>
>
>>
Not on board USS Oklahoma City, CLG-5, in 1969-1971. Only ship I ever
served on, so I can't say for others, but on the enlisted mess deck on the
Okie, all 4 meals a day (loved them midrats) were slopped on trays.

On 9/12/2015 5:43 PM, Alan Holbrook wrote:
> "cshenk" > wrote in news:GaKdnQtBKrnn527InZ2dnUU7-
> :
>
>> Brooklyn1 wrote in rec.food.cooking:
>>
> <<snip>>
>>
>> Oh give over Sheldon.
>>
>> 1) we have dishes. Even back in your days we had them in the CPO mess
>> and Officers mess.
>
> You won't find me siding with Sheldon too often, but if you want to keep
> this real, chief petty officers and officers did NOT make up a major
> portion of the crew. They may have had plates, but everyone else, from
> seaman apprentices up to first class POs, ate off trays.
>>
>>
>> 3) Fresh fruits and veggies last only a portion if time. In your time,
>> less than in mine. You lacked the level of refridgerated storage of
>> today.
>
> For some. The ship I was on, a light guided missle cruiser, was unreped
> (underway replenishment) a couple of times during each 6 1/2 week cruise.
> So there was always some fresh fruit and veggies aboard at all times.
>
> Of course, we were Com7thFlt flag, so we may have gotten some special
> treatment. Can't have an admiral and his staff officers eating canned crap
> now, can we?
>
>>
>> 4) Your numbers are way off on number of cooks.
>
> Can't comment on ship's complement of cooks, never was in the galley on
> board. But I will say that food served on board wasn't half bad. Nothing
> you'd order purposely in a restaurant, but otherwide not half bad. With
> the exception, of course, of the green powdered eggs...
>
Mmmm hmmm...

Ayup...

"Sqwertz" > wrote in message
...
> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>
>> A destroyer's galley is
>> small, not much larger than a typical home kitchen, with all the
>> equipment crammed in there wasn't room for more than one cook to work
>> at a time.
>
> Of course. Everybody here can turn out 1,600 meals a day in the space
> just slighter larger than their home kitchens.
>
> And you wonder why people aren't believing any of this bullshit. The
> pile just keeps getting higher and higher.
>
> -sw

Today's destroyers are 8 times the displacement of WWII destroyers, and are
on a par with WWII light cruisers.

So, what are we talking about? And when it is said "not much larger than a
typical home kitchen", give some dimensions. And are there stores located
elsewhere that are typically stored in the home kitchen? And does the
galley include the food service items, dishwashing, etc.?

Then keep in mind that 1600 meals a day on a ship is like 400 meals at one
time. That is not hard to do, depending on the nature of the meals. I
recently knocked out mashed potatoes from real potatoes for 600 people in
not much time at all. Including the roasted cippolini and garlic. Chicken
breasts for 600, too. Then I got on to the rest of the work. It was a
marathon!

On 9/12/2015 9:36 AM, taxed and spent wrote:
> all. Including the roasted cippolini and garlic. Chicken
> breasts for 600, too. Then I got on to the rest of the work. It was a
> marathon!
>
>
>
Mmmm hmmm...

Ayup...

"taxed and spent" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>>
>>> A destroyer's galley is
>>> small, not much larger than a typical home kitchen, with all the
>>> equipment crammed in there wasn't room for more than one cook to work
>>> at a time.
>>
>> Of course. Everybody here can turn out 1,600 meals a day in the space
>> just slighter larger than their home kitchens.
>>
>> And you wonder why people aren't believing any of this bullshit. The
>> pile just keeps getting higher and higher.
>>
>> -sw
>
> Today's destroyers are 8 times the displacement of WWII destroyers, and
> are on a par with WWII light cruisers.
>
> So, what are we talking about? And when it is said "not much larger than
> a typical home kitchen", give some dimensions. And are there stores
> located elsewhere that are typically stored in the home kitchen? And does
> the galley include the food service items, dishwashing, etc.?
>
> Then keep in mind that 1600 meals a day on a ship is like 400 meals at one
> time. That is not hard to do, depending on the nature of the meals. I
> recently knocked out mashed potatoes from real potatoes for 600 people in
> not much time at all. Including the roasted cippolini and garlic.
> Chicken breasts for 600, too. Then I got on to the rest of the work. It
> was a marathon!
>
>
>

Here is a drawing of a portion of the mid-deck of U.S.S. Allen M. Sumner
DD-692, a WWII destroyer. This shows the galley (7 x 10 feet), pantry (5 x
6 feet), provisions store (6 x 3 feet), bread locker (7 x 3 feet) - all
measurements approximate.

http://www.dd-692.com/images/other/specs/md02.jpg

Here is a drawing of a portion of the First Platform Level, showing Food
Service, Dishwasher, Cutlery, Scullery, etc.

http://www.dd-692.com/images/other/specs/fp02.jpg


So, much of what is kept in your home kitchen is not in the galley (as is
also the case in many restaurants). Note the large kettles in the galley -
easy to cook up large quantities of "kettle food". Looks to me like the
pantry has work space too. The oven is probably floor to ceiling, with room
for 10 sheet trays. Deep fat fryer, range, equipment (likely a 80 quart
floor mixer, with food processing attachments).

Food service shows steam tables, and undoubtedly warming cabinets, which can
keep large quantities of food hot for a matter of hours, out of the galley
so the next cooking assignments can get started.

Just the facts, Jack.

On 9/12/2015 10:06 AM, taxed and spent wrote:
> matter of hours, out of the galley
> so the next cooking assignments can get started.
>
> Just the facts, Jackoff.
>
>
Mmmm hmmm...

Ayup...

On Fri, 11 Sep 2015 17:06:53 -0700, "taxed and spent"
> wrote:

>
>"taxed and spent" > wrote in message
...
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>>>
>>>> A destroyer's galley is
>>>> small, not much larger than a typical home kitchen, with all the
>>>> equipment crammed in there wasn't room for more than one cook to work
>>>> at a time.
>>>
>>> Of course. Everybody here can turn out 1,600 meals a day in the space
>>> just slighter larger than their home kitchens.
>>>
>>> And you wonder why people aren't believing any of this bullshit. The
>>> pile just keeps getting higher and higher.
>>>
>>> -sw
>>
>> Today's destroyers are 8 times the displacement of WWII destroyers, and
>> are on a par with WWII light cruisers.
>>
>> So, what are we talking about? And when it is said "not much larger than
>> a typical home kitchen", give some dimensions. And are there stores
>> located elsewhere that are typically stored in the home kitchen? And does
>> the galley include the food service items, dishwashing, etc.?
>>
>> Then keep in mind that 1600 meals a day on a ship is like 400 meals at one
>> time. That is not hard to do, depending on the nature of the meals. I
>> recently knocked out mashed potatoes from real potatoes for 600 people in
>> not much time at all. Including the roasted cippolini and garlic.
>> Chicken breasts for 600, too. Then I got on to the rest of the work. It
>> was a marathon!
>>
>>
>>
>
>Here is a drawing of a portion of the mid-deck of U.S.S. Allen M. Sumner
>DD-692, a WWII destroyer. This shows the galley (7 x 10 feet), pantry (5 x
>6 feet), provisions store (6 x 3 feet), bread locker (7 x 3 feet) - all
>measurements approximate.
>
>http://www.dd-692.com/images/other/specs/md02.jpg
>
>Here is a drawing of a portion of the First Platform Level, showing Food
>Service, Dishwasher, Cutlery, Scullery, etc.
>
>http://www.dd-692.com/images/other/specs/fp02.jpg
>
>
>So, much of what is kept in your home kitchen is not in the galley (as is
>also the case in many restaurants). Note the large kettles in the galley -
>easy to cook up large quantities of "kettle food". Looks to me like the
>pantry has work space too. The oven is probably floor to ceiling, with room
>for 10 sheet trays. Deep fat fryer, range, equipment (likely a 80 quart
>floor mixer, with food processing attachments).
>
>Food service shows steam tables, and undoubtedly warming cabinets, which can
>keep large quantities of food hot for a matter of hours, out of the galley
>so the next cooking assignments can get started.
>
>Just the facts, Jack.

Precisely. The newer DDs are larger but just as cramped for
work/living space.

On 9/13/2015 6:00 AM, Brooklyn1 wrote:
> On Fri, 11 Sep 2015 17:06:53 -0700, "taxed and spent"
> > wrote:
>
>>
>> "taxed and spent" > wrote in message
>> ...
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>>>>
>>>>> A destroyer's galley is
>>>>> small, not much larger than a typical home kitchen, with all the
>>>>> equipment crammed in there wasn't room for more than one cook to work
>>>>> at a time.
>>>>
>>>> Of course. Everybody here can turn out 1,600 meals a day in the space
>>>> just slighter larger than their home kitchens.
>>>>
>>>> And you wonder why people aren't believing any of this bullshit. The
>>>> pile just keeps getting higher and higher.
>>>>
>>>> -sw
>>>
>>> Today's destroyers are 8 times the displacement of WWII destroyers, and
>>> are on a par with WWII light cruisers.
>>>
>>> So, what are we talking about? And when it is said "not much larger than
>>> a typical home kitchen", give some dimensions. And are there stores
>Mmmm hmmm...

Ayup...

taxed and spent wrote in rec.food.cooking:

>
> "taxed and spent" > wrote in message
> ...
> >
> >"Sqwertz" > wrote in message
> ...
> > > On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
> > >
> > > > A destroyer's galley is
> > > > small, not much larger than a typical home kitchen, with all the
> > > > equipment crammed in there wasn't room for more than one cook
> > > > to work at a time.
> > >
> > > Of course. Everybody here can turn out 1,600 meals a day in the
> > > space just slighter larger than their home kitchens.
> > >
> > > And you wonder why people aren't believing any of this bullshit.
> > > The pile just keeps getting higher and higher.
> > >
> > > -sw
> >
> > Today's destroyers are 8 times the displacement of WWII destroyers,
> > and are on a par with WWII light cruisers.
> >
> > So, what are we talking about? And when it is said "not much
> > larger than a typical home kitchen", give some dimensions. And
> > are there stores located elsewhere that are typically stored in
> > the home kitchen? And does the galley include the food service
> > items, dishwashing, etc.?
> >
> > Then keep in mind that 1600 meals a day on a ship is like 400 meals
> > at one time. That is not hard to do, depending on the nature of
> > the meals. I recently knocked out mashed potatoes from real
> > potatoes for 600 people in not much time at all. Including the
> > roasted cippolini and garlic. Chicken breasts for 600, too. Then
> > I got on to the rest of the work. It was a marathon!
> >
> >
> >
>
> Here is a drawing of a portion of the mid-deck of U.S.S. Allen M.
> Sumner DD-692, a WWII destroyer. This shows the galley (7 x 10
> feet), pantry (5 x 6 feet), provisions store (6 x 3 feet), bread
> locker (7 x 3 feet) - all measurements approximate.
>
> http://www.dd-692.com/images/other/specs/md02.jpg

Oficers mess there.


> Here is a drawing of a portion of the First Platform Level, showing
> Food Service, Dishwasher, Cutlery, Scullery, etc.
>
> http://www.dd-692.com/images/other/specs/fp02.jpg

Main mess. Much larger. It's about 1/4 of a deck of the ship from the
looks.


> So, much of what is kept in your home kitchen is not in the galley
> (as is also the case in many restaurants). Note the large kettles in
> the galley - easy to cook up large quantities of "kettle food".
> Looks to me like the pantry has work space too. The oven is probably
> floor to ceiling, with room for 10 sheet trays. Deep fat fryer,
> range, equipment (likely a 80 quart floor mixer, with food processing
> attachments).
>
> Food service shows steam tables, and undoubtedly warming cabinets,
> which can keep large quantities of food hot for a matter of hours,
> out of the galley so the next cooking assignments can get started.
>
> Just the facts, Jack.

Yup. I believe the baking for both was all done in the one bakery.

Carol

--

On 9/13/2015 6:24 AM, cshenk wrote:
> taxed and spent wrote in rec.food.cooking:
>
>>
>> "taxed and spent" > wrote in message
>> ...
>>>
>>> "Sqwertz" > wrote in message
>> ...
>>>> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>>>>
>>>>> A destroyer's galley is
>>>>> small, not much larger than a typical home kitchen, with all the
>>>>> equipment crammed in there wasn't room for more than one cook
>>>>> to work at a time.
>>>>
>>>> Of course. Everybody here can turn out 1,600 meals a day in the
>>>> space just slighter larger than their home kitchens.
>>>>
>>>> And you wonder why people aren't believing any of this bullshit.
>>>> The pile just keeps getting higher and higher.
>>>>
>>>> -sw
>>>
>>> Today's destroyers are 8 times the displacement of WWII destroyers,
>>> and are on a par with WWII light cruisers.
>>>
>>> So, what are we talking about? And when it is said "not much
>>> larger than a typical home kitchen", give some dimensions. And
Mmmm hmmm...

Ayup...

"taxed and spent" > wrote in message
...
>
> "taxed and spent" > wrote in message
> ...
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>>>
>>>> A destroyer's galley is
>>>> small, not much larger than a typical home kitchen, with all the
>>>> equipment crammed in there wasn't room for more than one cook to work
>>>> at a time.
>>>
>>> Of course. Everybody here can turn out 1,600 meals a day in the space
>>> just slighter larger than their home kitchens.
>>>
>>> And you wonder why people aren't believing any of this bullshit. The
>>> pile just keeps getting higher and higher.
>>>
>>> -sw
>>
>> Today's destroyers are 8 times the displacement of WWII destroyers, and
>> are on a par with WWII light cruisers.
>>
>> So, what are we talking about? And when it is said "not much larger than
>> a typical home kitchen", give some dimensions. And are there stores
>> located elsewhere that are typically stored in the home kitchen? And
>> does the galley include the food service items, dishwashing, etc.?
>>
>> Then keep in mind that 1600 meals a day on a ship is like 400 meals at
>> one time. That is not hard to do, depending on the nature of the meals.
>> I recently knocked out mashed potatoes from real potatoes for 600 people
>> in not much time at all. Including the roasted cippolini and garlic.
>> Chicken breasts for 600, too. Then I got on to the rest of the work. It
>> was a marathon!
>>
>>
>>
>
> Here is a drawing of a portion of the mid-deck of U.S.S. Allen M. Sumner
> DD-692, a WWII destroyer. This shows the galley (7 x 10 feet), pantry (5
> x 6 feet), provisions store (6 x 3 feet), bread locker (7 x 3 feet) - all
> measurements approximate.
>
> http://www.dd-692.com/images/other/specs/md02.jpg
>
> Here is a drawing of a portion of the First Platform Level, showing Food
> Service, Dishwasher, Cutlery, Scullery, etc.
>
> http://www.dd-692.com/images/other/specs/fp02.jpg
>
>
> So, much of what is kept in your home kitchen is not in the galley (as is
> also the case in many restaurants). Note the large kettles in the
> galley - easy to cook up large quantities of "kettle food". Looks to me
> like the pantry has work space too. The oven is probably floor to
> ceiling, with room for 10 sheet trays. Deep fat fryer, range, equipment
> (likely a 80 quart floor mixer, with food processing attachments).
>
> Food service shows steam tables, and undoubtedly warming cabinets, which
> can keep large quantities of food hot for a matter of hours, out of the
> galley so the next cooking assignments can get started.
>
> Just the facts, Jack.
>

http://www.navsource.org/archives/05...ior.htm#Galley


oooooh! More pictures. More spacious than I would have guessed. Mixer
seems small, and no steamer to be found - seems odd to me. Organization and
teamwork!

On 9/12/2015 9:36 AM, taxed and spent wrote:
> "Sqwertz" > wrote in message
> ...
>> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>>
>>> A destroyer's galley is
>>> small, not much larger than a typical home kitchen, with all the
>>> equipment crammed in there wasn't room for more than one cook to work
>>> at a time.
>>
>> Of course. Everybody here can turn out 1,600 meals a day in the space
>> just slighter larger than their home kitchens.
>>
>> And you wonder why people aren't believing any of this bullshit. The
>> pile just keeps getting higher and higher.
>>
>> -sw
>
> Today's destroyers are 8 times the displacement of WWII destroyers, and are
> on a par with WWII light cruisers.
>
> So, what are we talking about? And when it is said "not much larger than a
> typical home kitchen", give some dimensions. And are there stores located
> elsewhere that are typically stored in the home kitchen? And does the
> galley include the food service items, dishwashing, etc.?
>
> Then keep in mind that 1600 meals a day on a ship is like 400 meals at one
> time. That is not hard to do, depending on the nature of the meals. I
> recently knocked out mashed potatoes from real potatoes for 600 people in
> not much time at all. Including the roasted cippolini and garlic. Chicken
> breasts for 600, too. Then I got on to the rest of the work. It was a
> marathon!
>
>
>
Mmmm hmmm...

Ayup...

"taxed and spent" wrote:
>"Sqwertz" wrote:
>>Brooklyn1 wrote:
>>
>>> A destroyer's galley is
>>> small, not much larger than a typical home kitchen, with all the
>>> equipment crammed in there wasn't room for more than one cook to work
>>> at a time.
>>
>> Of course. Everybody here can turn out 1,600 meals a day in the space
>> just slighter larger than their home kitchens.
>>
>> And you wonder why people aren't believing any of this bullshit. The
>> pile just keeps getting higher and higher.

I don't wonder what the 4F/draft dodgers believe.. I know precisely
what they're made of.

>So, what are we talking about? And when it is said "not much larger than a
>typical home kitchen", give some dimensions.

From memory of more than fifty years ago I'd say the galley was ~ 15'
X 30' but not much square footage for moving about between two large
griddles, a large deep fryer, a large meat slicer, four 100 quart
steam jacketed kettles, three banks of large ovens, an 80 quart stand
mixer, a few small ss work counters, and a steam line for serving.

>And are there stores located
>elsewhere that are typically stored in the home kitchen?

Othjer than what's in teh fridge I don't store much food in my home
kitchen, most is stored below in my basement, where I have a 2nd
fridge. All food stores aboard ship are in water tight compartments
below the main deck, including a walk in reefer and freezer... no
foods were stored in the galley except cook's treats in a very small
reefer (6 cuft?). Food was carryed up for each meal, that was a job
for the JOD "Jack O' the Dust". Aboard a destroyer there is only one
JOD... occasionally a cook will fill in for a short period when the
JOD goes on leave... JOD is probably the most physically demanding job
there is anywhere, I've had my turns, you need to be in damned good
shape to haul 100 pound wooden crates of spuds two decks up on
vertical ladders from the reefer and then down narrow passageways
(MAKE A HOLE) to the spud locker adjacent to the galley. The JOD is
also responsible for cleaning/painting all the food holds, not a
pleasant job. All food prep jobs aboard a DD are physically
demanding, and the darned thing never stops pitching and rolling...
not easy to cook in 30º pitches and rolls.. there are many tricks to
keep food from sliding off the griddles, and roasts from pitching out
of the pans and into the oven.
http://www.navy.mil/submit/display.asp?story_id=2978

>And does the galley include the food service items, dishwashing, etc.?

The scullery was in an outboard compartment at the opposite side of
the mess decks, that machine washed ss trays, coffee mugs, and soup
bowls, no dishes... officers mess had dishes but they had their own
stewards (Pineapples/Phillipinos).
http://www.usskidd.com/vtour13.html

I served aboard from 1960-1964, there were often midshipmen aboard for
training, which raised the complement to over 400.
https://en.wikipedia.org/wiki/USS_Jo..._Jones_(DD-932)

>Then keep in mind that 1600 meals a day on a ship is like 400 meals at one
>time. That is not hard to do, depending on the nature of the meals. I
>recently knocked out mashed potatoes from real potatoes for 600 people in
>not much time at all. Including the roasted cippolini and garlic. Chicken
>breasts for 600, too. Then I got on to the rest of the work. It was a
>marathon!

Once one becomes familiarized with galley workings it's fairly easy
for one cook to feed the entire crew, physically demanding at sea but
in port a piece of cake... for me cooking aboard ship was a no
brainer, nothing was close to difficult, I enjoyed and overcame the
new challenges taht arrived with every day. The Tin Can Navy was an
adventure, no time to feel sorry for ones choice nor any reason to...
I loved every moment, if I could I'd do it again... I had by far the
best duty in the Navy... I saw the world close up and personal, I
literally had a woman in every port, some ports more than one, life at
sea is super clean, was very important to me as I hate schmutz,
probably wouldn't have made it living in foxholes, and I ate better
than a king, the very best of the best, whatever I wanted whenever I
wanted as much as I wanted... I've not seen better quality food since.

On 9/13/2015 5:49 AM, Brooklyn1 wrote:
> "taxed and spent" wrote:
>> "Sqwertz" wrote:
Mmmm hmmm...

Ayup...

On 9/11/2015 5:23 PM, Sqwertz wrote:
> And you wonder why people aren't believing any of this bullshit.


You don't seem to get it dwarf, you're on IGNORE here.

Now get out.

In article >,
says...
>
> Sheldon talked about feeding a crew of 300 on a ship. This TV show will
> show you how they feed 3500 on a ship.

I'd really enjoy a program about that.

At the other end of the mass catering market; I once worked a summer
season in the vast hot noisy kitchen of a Butlins holiday camp. The
holidaymakers were fed three times a day; all meals were served ready-
plated with every plate arranged absolutely identically. My job was on
a plating-up production line; three thousand meals each shift, three
times a day.

Janet UK

"Janet" > wrote in message
.. .
> In article >,
> says...
>>
>> Sheldon talked about feeding a crew of 300 on a ship. This TV show will
>> show you how they feed 3500 on a ship.
>
> I'd really enjoy a program about that.
>
> At the other end of the mass catering market; I once worked a summer
> season in the vast hot noisy kitchen of a Butlins holiday camp. The
> holidaymakers were fed three times a day; all meals were served ready-
> plated with every plate arranged absolutely identically. My job was on
> a plating-up production line; three thousand meals each shift, three
> times a day.
>

It's a team, or it doesn't work. Amazing what can get done.

On 9/12/2015 7:29 AM, taxed and spent wrote:
> "Janet" > wrote in message
> .. .
>> In article >,
>> says...
>>>
>>> Sheldon talked about feeding a crew of 300 on a ship. This TV show will
>>> show you how they feed 3500 on a ship.
>>
>> I'd really enjoy a program about that.
>>
>> At the other end of the mass catering market; I once worked a summer
>> season in the vast hot noisy kitchen of a Butlins holiday camp. The
>> holidaymakers were fed three times a day; all meals were served ready-
>> plated with every plate arranged absolutely identically. My job was on
>> a plating-up production line; three thousand meals each shift, three
>> times a day.
>>
>
> It's no team, or it doesn't work. Amazing what can get done.
>
>
Mmmm hmmm...

Ayup...

On 9/12/2015 7:22 AM, Janet wrote:
> In article >,
> says...
>>
>> Sheldon talked about feeding a crew of 300 on a ship. This TV show will
>> show you how they feed 3500 on a ship.
>
> I'd really enjoy a program about that.
>
> At the other end of the mass catering market; I once worked a summer
> season in the vast hot noisy kitchen of a Butlins holiday camp. The
> holidaymakers were fed three times a day; all meals were served ready-
> plated with every plate arranged absolutely identically. My job was on
> a plating-up production line; three thousand meals each shift, three
> times a day.
>
> Janet UK
>
>
>
>
>
Mmmm hmmm...

Ayup...

I really like Big Kitchens, mostly because I am really curious about how
things are done.

N.

On 9/12/2015 7:50 AM, Nancy2 wrote:
> I really like Big Kitchens, mostly because I am really curious about how
> things are done.
>
> N.
>
Mmmm hmmm...

Ayup...

"Ed Pawlowski" > wrote in message
...
> Sheldon talked about feeding a crew of 300 on a ship. This TV show will
> show you how they feed 3500 on a ship. Like most cable shows, it repeats
> a few times so here is the schedule
>
> http://www.fyi.tv/shows/big-kitchens...on-1/episode-4
>
> UPCOMING AIRINGS
> Sun September 13 - 12:30 PM ET
> Mon September 14 - 11:01 PM ET
> Tue September 15 - 3:01 AM ET
>
> I also watched the one showing Junior's, the cheesecake place.

Is FYI the channel? I don't think we get that here.

On 9/11/2015 6:34 PM, Julie Bove wrote:
>
> "Ed Pawlowski" > wrote in message
> ...
>> Sheldon talked about feeding a crew of 300 on a ship. This TV show
>> will show you how they feed 3500 on a ship. Like most cable shows, it
>> repeats a few times so here is the schedule
>>
>> http://www.fyi.tv/shows/big-kitchens...on-1/episode-4
>>
>> UPCOMING AIRINGS
>> Sun September 13 - 12:30 PM ET
>> Mon September 14 - 11:01 PM ET
>> Tue September 15 - 3:01 AM ET
>>
>> I also watched the one showing Junior's, the cheesecake place.
>
> Is FYI the channel? I don't think we get that here.

Yes, it is a cable channel. You can watch full episodes on line if you
don't get it.