Text 26262, 71 rader
Skriven 2009-07-21 18:08:26 av Carol Shenkenberger (248.cooks)
     Kommentar till en text av Glen Jamieson (231.cooks)
Ärende: BAD PIZZA  90720
========================
    
 >  >  GJ> I'm sorry!  I'll wash my mouth.  That admission just slipped out.
 >  >
 >  > Saying you don't like chocolate in a cooking echo is like confessing
 >  > to homosexual underage necrophiliac bestiality in a fundamentalist
 >  > religious ethics forum.
 > 
 >  CS> NTF!!!!
 > 
 >  CS> Even *I* like chocolate!  Not much into sweets at all but Chocolate, I
 >  CS> decided, doesnt count as a sweet.  Hey, if you call can decide pork is
 >  CS> a vegetable, I can decide Chocolate is a vegetable too!
 > 
 > I grovel in apology!  There are some dishes containing chocolate which
 > I am prepared to eat, but I really hate chocolate cake - always have.

Secretly, I hate chocolate cake and most cakes too. I am partial only to
spice cake and Carrot cake.  At events where having to have some, I claim the
smallest sliver I can find. I've even been known to *blush* lie a bit and
just say 'I have blood sugar problems so can we cut me a tiny sliver as it
looks so delicious'.  hehehe.

Grin, at the last cooking picnic, I am sure the cook (Gail?) wasnt offended
that I didnt get to the tiramisu but actually i did plan to grab a tiny spoon
taste.

Thts me.  I regularily prune all 'sweets' recipes out of my MM to save space.

 > A recent TV program on food made me think of you.  The Royal
 > Australian Navy troop transport ship "Manoora" had been voted the best
 > catered ship in the Navy, so the sort of food fed to the crew was
 > covered as a contrast to the salt beef and weevily biscuits of the
 > past.  Typical meals were described and shown.
 > 
 > Breakfast: Bacon, eggs, sausages, pancakes with maple syrup, yoghurt,
 > fruit.

Had better than that spread on ships.  Far more variety,

 > Lunch: Fillet steak, hamburgers, chicken satays, fish.

Had those though size of crew determined how many variations each meal had.
Chicken satays dont work well in a steam table but steamed shrimp, steamed
clams, etc work.

 > Dinner: Garlic king prawns, beef pot roast, grilled lamb cutlets,
 > sweet chili chicken thighs with coriander.

Sounds like lunch menu but we would see those for dinner too.  Not the lamb
though.  USA folks arent used to it and it's expensive outside your area.

Add king crab leg and lobster tails for dinner.  T-bone steaks as well.


 > There were always at least 4 choices for mains in each meal, and the
 > menu was changed daily for 6 weeks, then repeated - a total of over
 > 500 different meals.  The cost of catering was given as $11 per crew
 > member per meal, which sounds very economical.  (No tipping!)

Hehe USNavy does this for much less.  Trying to remember but it's something
like 15$ total for all 3 meals.  How many 'mains' you get depends on the size
of the crew.  It also can depend on how long it's been between supply ships.

Kinda funny when the choice is lobster, Chili Mac, or ??? Mystery meat
usually sausage shaped.

Lets just say ships, of any nation, get real good at 'outa-stuff-cooking' at
times.
                    xxcarol
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