Text 26361, 106 rader
Skriven 2009-07-23 17:30:52 av Carol Shenkenberger (351.cooks)
     Kommentar till en text av Glen Jamieson (339.cooks)
Ärende: BAD PIZZA  90723
========================
    
 >  CS> Grin, at the last cooking picnic, I am sure the cook (Gail?) wasnt
 >  CS> offended that I didnt get to the tiramisu but actually i did plan to
 >  CS> grab a tiny spoon taste.

(BTW, it was Janis witht he Tiramisu and Gail with the Pecan pie which I
missed as well).

 > Although I never bother about cooking them, I will eat most cakes if
 > they are put in front of me (except chocolate cake).  I like fruit
 > cake and your carrot cake, and quite enjoy tiramisu unless it has been
 > loaded with chocolate.

If I can politely avoid cakes and most sweets, I do.  Even if it's one i
'like' I am seldom in the mood to have sweets.

 >  > 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.
 > 
 >  CS> Had better than that spread on ships.  Far more variety,
 > 
 > Most people are not very adventurous at breakfast time.  (g)

Yes and no.  Thats the issue for ours.  See, our backgrounds of eating are
really different so to suit the crews of the ship's I've been on, you have to
add Rice, Grits, Oatmeal etc.  Dried fish too, grilled to warm was common on
FT McHenry and ESSEX.

 >  > Lunch: Fillet steak, hamburgers, chicken satays, fish.
 > 
 >  CS> Had those though size of crew determined how many variations each meal
 >  CS> had. Chicken satays dont work well in a steam table but steamed shrimp,
 >  CS> steamed clams, etc work.
 > 
 > Those were just the alternatives served on that particular day.  The
 > crew fronted up to the buffet to be served by the cooks.

Yup, at that size crew (mentioned below) 4 mains is normal.  Dindt see satays
often but saw many other things.  Grin, laugh if you will be us'uns love our
chili-mac too.

 >  > Dinner: Garlic king prawns, beef pot roast, grilled lamb cutlets,
 >  > sweet chili chicken thighs with coriander.
 > 
 >  CS> Sounds like lunch menu but we would see those for dinner too.  Not the
 >  CS> lamb though.  USA folks arent used to it and it's expensive outside
 >  CS> your area.
 > 
 > Australians are used to eating lamb, and many demand it.

Kinda like us and chili-mac eh?  Oh and chili too.

Did hey have soups as well?  If so, what types do you recall from the show?

 >  CS> Add king crab leg and lobster tails for dinner.  T-bone steaks as
 >  CS> well.
 > 
 > Not sure about king crab, but I am sure they would have T-bones.

Yup, or just a good ol' roast beef joint.  

 >  > 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 $11 per crew
 >  > member per meal, which sounds very economical.  (No tipping!)
 > 
 >  CS> Hehe USNavy does this for much less.  Trying to remember but it's
 >  CS> something like 15$ total for all 3 meals.  How many 'mains' you get
 >  CS> depends on the size of the crew.  It also can depend on how long it's
 >  CS> been between supply ships.
 > 
 > My mistake.  It was $11 _per day_ per crew member.  Although the menu
 > was changed daily for 6 weeks, they only got 4 alternatives per meal.
 > On that particular ship, 600 crew were fed.   I presume if they had a
 > load of troops on board, the cooks would still have to feed them all,
 > but the alternatives at each meal would be reduced.

Ah, ok.  If I recall my translation of USD to AUS, thats fairly close to same
cost there.  If there is an error, it's that I've forgotten how much per day
the standard Navy chow rate was.  I think actually I do have an error there
and estimated too much (it's less than 15$ a day) but I bet it isnt that far
off your scale.

 >  CS> Kinda funny when the choice is lobster, Chili Mac, or ??? Mystery meat
 >  CS> usually sausage shaped.
 > 
 >  CS> Lets just say ships, of any nation, get real good at
 >  CS> 'outa-stuff-cooking' at times.
 > 
 > Whenever the ship came into port, full advantage would be taken of any
 > fresh local food.  On that TV program, I did notice a high proportion
 > of East Asian faces among the galley staff - just like our land-based
 > restaurants.  (g)

Hehe *all* ships do that when they hit port.  Nationality not relevant.

Anyways, the ship sounds like they got good chow!  I'd snuffle up to it for
sure!
            xxcarol
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