[Sca-cooks] Submarine Food

[Marilyn Traber]

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Hej!
interspersed answers for a change:

>    I went through RTC Orlando in '73.  We didn't have problems then with
>the bananas then, male mess cooks were assigned to cut them into 2"
lengths.
>The eggs did taste a little off at the mess hall-it was all the Salt Peter
>they added to them.  Still the food wasn't too bad I put on 15 lbs at Boot
>Camp, compared to the civilian job I worked before going to Boot, they were
>not working me very hard.

Rob was working as a construction plumber before he was in the navy and he
actually lost muscle mass going through boot...he did the delayed entry
program and spent 8 months between school and enlisting.

>    Which Boat were you eating on?  The food on board the Finback was
>usually good to excellent.

Spadefish, Miami, San Juan, City of and Dallas. US targets - Iowa, Mighty
Mo, Cpt Crunch in the american navy, Ark Royal from England and I have no
idea what the name of the russian destroyer was. Brits have killer pub grub
when they throw a party in the boat pub;-)Some german cruiser and a sub,
also name unknown...and a few canadian boats as well. Got to love being
unemployed and able to tour foreign boats when they pull in. I loved being
stationed at NOB Norfolk;-) ALthough I dont go down to the sub much any
more...last dependents cruise i got the weap off pissed at me for correcting
him on one of his toys...and last time i went down I got dragooned into
riding herd on 20 french students who didnt speak english. [ok, will admit
it was funny...everybody would give me a 3 paragraph description of what
they did and it always digested into about 2 sentances...and they complained
about the food too! grin]

>Have the Lobstermen stopped "recycling" their
>old pots by putting them in the channel at Groton?  An old agreement to get
>the Nuc's into Groton was that any damage done to the Lobster pots by
>Submarines was to be paid for by the Navy, so local Lobstermen used to put
>their old damaged pots very close to the channel where the Boats come in,
>then when the boats snag them the Navy pays for a brand new pot.  To show
>there are now hard feelings the Lobstermen would give the Boat 2
>lobsters/man (usually culls or larger ones that wouldn't bring the best
>price at market).  The Finback, which is now razor baldes was homeported in
>Norfolk, pulled in to Groton once & managed to snag a bunch of them so we
>got to have a lobster feast. You know some people don't like lobster?  I
>wound up eating as much as I could get in me-it was a grand feast.

Chop wont take lobsters now unless they come from the supply office;-(

>    We also had Surf & Turf and Steam Ship Round of Beef,  at least once a
>month. We also had steak, pork chops, pork roast, beef roast & fried
chicken
>at least once per week.  In port we had lots of salads, fresh fruit, milk &
>eggs.  Our cook was into baking bread so we had a lot of fresh bread too.

Nowdays, you use the menu cards exclusively...
http://www.nll.navsup.navy.mil/recipe/default.cfm
if you really want to pull up recipes <evil grin>

http://www.tpub.com/mms/57.htm
Mess Management Specialist 1 & C manual


>    Now if you are talking eating in Zero gang quarters (also known as the
>Ward Room) I will have to tell what the Philippino cook used to season the
>soup when he was upset with the officers.  Or about the time when he made
>the giant Chocolate Chip cookie for the CO & used half Hershie & half
Exlax.
>Have you ever wondered why the experienced "riders" eat in crews mess?
>Pax,
>Olaf

margali
who once turned off the CO's hot water recirc pump to his shower because she
was pissed off at his asking if i were white or black when hubby put in the
request to marry chit. Rob never managed to 'find' the problem with it so
for the next year he got greeted with a blast of cold water first thing in
the morning when he went to take his shower <really big evil grin>
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