Text 26711, 114 rader
Skriven 2009-07-27 11:52:00 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: BAD PIZZA  90727
========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

    
 > Whether I eat cakes, etc depends on how much I have eaten before.
 > BTW, in Anglo-Australian-Kiwi talk, "sweets" normally means "dessert",
 > "tea" means "dinner" and "entree" means the dish served before the
 > "main" at lunch or tea.

 CS> My translation was always that 'tea' was a small noshe around 4pmish
 CS> when 'dinner' is served at 7pm or later.  'Supper' is the term here for
 CS> that later meal.  It's interchangable though with 'dinner' for most of
 CS> us. 

In the days of my youth, when most Australians still thought of
England as "home", even if most hadn't seen that place for
generations, that small nosh at around 4pm was "Afternoon tea", "Tea"
was the main meal of the day, and "Supper" was a late evening snack.
My daughter who migrated to NZ about 30 years ago, and speaks the
language like a native, also calls the main meal "Tea".  "Wee cakes"
are served for "Afternoon tea".

 > There would be cereals and toast as a matter of course, but the
 > program concentrated on what had to be prepared by the cooks.  Dried
 > fish would be most unusual, but that, and the rice, is an indication
 > that you had quite a few Filipino seamen on board your ships.  (g)

 CS> Yup!  That we did.  I think ethnically, we were about 30% philipeno on
 CS> Fort McHenry and Essex?  So yes, their food tastes were always taken
 CS> into account. Especially as they tended to be well over 50% of the
 CS> cooks.  Thats related to getting a USA clearance and being a foreign
 CS> national.  Many philipenos can't get a clearance so can't enter rates
 CS> that require one.  Cook is wide open though as are several engineering
 CS> rates. 

As the Philippines was a USA colony for many years following its
purchase from Spain by USA, many Filipinos would have been cleared to
work at Subic Bay, Clark Base, etc, so would get favourable
consideration in the Navy.  With their maritime background, living on
thousands of islands, Filipinos have always had a close tie with the
sea, and have made up most ships crews.  Now there are more of them
moving onto the bridge.

 CS> ;-)  Crew got to put in for 'what ethnic' they wanted (only rule was no
 CS> duplication over the 5-6 weeks we did this).  As i recall:  Cajun
 CS> night, Greek night, Southern (with emphasis on southern African
 CS> American favorites), New England Boiled Dinner, and Irish.  I think
 CS> there was a 6th one but forgot what we selected.  Only that none of
 CS> them were 'asian' as we had that all the time. 
 CS> It was funny to watch a bunch of filipeno cooks pour through books on
 CS> how to make 'southern fried chicken with black eyed peas, turnip
 CS> greens, and cornbread'.  They fell in love with Cajun right away and
 CS> ever after we'd see things creap in that were related to that cuisine.

Good story.  I can well understand the Filipinos liking Cajun (I do!)
After all, with lots of garlic and onion and rich gravies, it has a
lot in common with Filipino.

 >  CS> us'uns love our chili-mac too.
 > That is one USAn dish which I have never seen on an Australian table.

 CS> Hehe but you've had it before perhaps on a trip here?  It's not haute

No yet.

 CS> cuisine I grant you but done well, it's just plain simple good stuff. 
 CS> I'll be making some today I bet.  I have 6 small heirloom tomatoes, 3
 CS> small heirloom green/red bell peppers (as they age, they start to go
 CS> red on the vine and taste a little sweeter).  Add 1.5 lb of ground
 CS> beef, various seasonings, and a can of ro-tel chiles in tomatoes, then
 CS> pour it all over cooked elbow pasta. I'll add onions and such as seems
 CS> handy as I go along. 

Hmmm. So like an Italian meat sauce (like I often make), plus chilies?
I often make something like that and put it over pasta or rice.

 CS> (reminder to self, clean cast iron pan first as we made salmon last
 CS> night and the grease will be fishy which won't match).

How do you clean out the fish taste without destroying the patina?
 
 > US style chili, although not unknown, is rare here.

 CS> Hehehehe!  I do not recall seeing it there at all.  Hadnt noticed
 CS> until you mentioned it though.

People who have a craving for chili usually go Thai or Vietnamese.
 
 > Soups would be the normal starter to dinner.  The most common would be
 > tomato, pumpkin, chicken, chicken and sweetcorn, mulligatawni.

 CS> All but the pumpkin would be normal here.  Pumpkin would occur but not
 CS> that often and yes, in your case it's also squash related vice the pure
 CS> sort of 'only 1 thing is a pumpkin, and it's orange and seen at
 CS> halloween'. 

My favourite is sweet potato and pumpkin (squash).

 >  CS> Anyways, the ship sounds like they got good chow!  I'd snuffle up to
 >  CS> it for sure!
 > 
 > Me too.  That crew looked well fed, but not over-fed.

 CS> Most Navy folks now are trimming down in all countries.  Used to be we
 CS> tended to be bigger than the rest of the populace, but now we aren't
 CS> (at least in the USA).

Meals on the Manoora were carefully designed for best nutrition,
rather than just filling bellies.  The crew were also indoctrinated
with ideas of healthy eating, so it was not considered woosey to want
salads.  :)
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