Text 14199, 95 rader
Skriven 2007-04-18 16:50:11 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: HAWG TIED  70417
============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> This mandates a change in cooking techniques that if not followed,
 CS> will destroy the flavor to a good degree.

GJ> I have eaten beef there which was low in fat, and then "tenderised" to
GJ> the point of disintegration.  The only flavour was the horse-radish I
GJ> slopped onto it to make it edible.

Humm.  Not a right cut then or so I suspect?  I've certainly had my failures
too with it.  Where the sauce was a needed thing or it had little flavor.

 CS> good. 
 CS> Want good beef pot roast?  We make *killer good* pot roast.  I would
 CS> be very happy to pay 20$ a plate for it.  It's that good.

GJ> You seen to get lucky on your ships; is that because you manage to
GJ> educate the cooks, or are they all like that in the US Navy?  :)

Grin, they generally are good all on their own.  They have these 'culinary
arts' schools and I filed to fund another 6 next year to stateside schools and
2 for a Korean cookery school in Seoul.  I dont know if we will get the money,
but one has to ask first to see if it will come.  2 of the stateside ones wil
get bakery schools, 2 will get something special on stews and soups, and 2
will get 'main meals'.  Most of our cooks have never had that training but are
just natural good cooks.

 CS> stuff and mushy but i happen to like it that way), mixed veggies (corn,
 CS> green beans, limas, carrots), stir fry cabbage with garlic and peppers,
 CS> fresh yeast rolls, dutch apple betty pie, COOKIES HOT FROM THE OVEN
 CS> (major SNARF!), and other stuff. 

GJ> Whoever is responsible for catering knows his onions!  Do all ships
GJ> have that sort of cuisine?  Are they provisioned through a central
GJ> Naval source, or do ships buy stuff individually from whatever port
GJ> they happen to be in.

Some comes from a central navy distro setup but alot comes from whatever port
we are in.  If the list says 'onions' nothing stops them from getting a palate
of Vidalias as one of the 6 or so <g>.  (A palate is about 4ft x 5ft x 5ft and
crated).  I bet I just mis-spelled palate ;-)

 CS> Yesterday we had one of our little fun days at sea when we sorta say
 CS> 'screw the work, lets have a holiday'.  We did all sorts of sporty
 CS> things like volley ball in the hangar bay, a movie on a big screen
 CS> (Happy Feet was the movie and major surround sound effects) and 'Iron
 CS> Chef' championship.  The 4 mess decks competed for 'best plate' and the
 CS> limiter was 'has to be what we have on the menu today'.

GJ> What a brilliant idea to boost enthusiasm in the galleys.

It was!  The cooks were very happy to perform for us.  We asked if next time,
we can have an 'iron chef' of non-CS (cooks rate) try their hands at it.

 CS> to cook' but a very 'set' menu.  That night was: Trout (frozen whole
 CS> but cleaned), fresh cabbage stir fry (only allowed to vary the oil and
 CS> veggies but no meat allowed), Potatos with only spices and type of
 CS> slice variations. 
 CS> The main mess decks won the award for best stir fry version.
 CS> The CPO mess won the fish version.
 CS> The wardroom won on the potatoes.

GJ> Who were the judges, or did the entire crew vote?  What were the
GJ> prizes?  "Acclaim of the entire ship"?

Hehe Judges were the Staff (CSO and Phibron), the Ship CO and XO, and the CMC
(Command MasterChief).  Acclaim of the ship and the winners got a day off from
work inport Sasebo.

We'd have done a wider vote but the various mess decks (galleys) are not
capable of feeding the entire crew because their gear varies in size. The main
mess deck can make a meal for 3,000 for example (and usually does) but the
wardroom cant handle more than 100 servings nor can the CPO mess.

 CS> Probably does!  I use the same 'wave it over a flame just enough' most
 CS> of the time.  Old USA recipes will use the broiler?  Thats an oven
 CS> thing I dont see elesewhere.  USA ovens have a top and bottom heating
 CS> element.  Top one only is a 'broiler'.  I see little difference in
 CS> using it vice the bottom (bake) unit as normal cooks do.  Could be I am
 CS> missing something, but then, I'm a totally self taught cook.  Mom,

GJ> My oven has the top and bottom elements, which can be operated
GJ> together or separately to grill or bake, with or without fan
GJ> circulation.  For roo steaks I use an old, steel pan which once had
GJ> teflon which has long gone.  I can heat that to almost incandescence
GJ> and then throw a steak on for a few seconds on each side, with all
GJ> doors open to dissipate the smoke.  Then let it sit for a few minutes
GJ> in a warm place before serving with a mushroom-based sauce.  Yum!

Blackened roo is what I'd call that!

                                       xxcarol

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