On 7/22/2011 4:10 PM, Brooklyn1 wrote:
>> Sheldon, how many cruise ships have you been on? I've been on over 60
>> >cruises and I've been selling them for almost 20 years. You talk a lot,
>> >but in this case, you don't know what the hell you are talking about.
>> >(Opening cans and heating beans on a ship in the Navy isn't even close.)

> There are no canned beans on US Navy ships... they are all cooked from
> dried... there isn't sufficient storage space for canned beans.

Gee, Sheldon, do you ever get tired of being wrong? No canned food on a
Navy ship?
http://www.navy.mil/navydata/cno/n87/faq.html
Look at section #23:

"The fresh fruit, vegetables, eggs, and milk usually don't last for more
than a few weeks, but the creative cooks on submarines work wonders with
canned and frozen foods to supplement the meals they create"

Imagine that... canned food on a submarine.

> Most folks who take cruises have
> never seen the ship's galley, I happen to know that for a fact... I've
> asked several people who take cruises if they've ever toured the
> ship's galley and all have replied that they have never thought to
> ask.

Gee, another swing and a miss. You don't have to ask for a galley
tour.... most ships have at least one every sailing. Since you are a
landlubber, watch the following and learn something:

http://www.youtube.com/watch?v=UhuFS...eature=related
http://www.youtube.com/watch?v=L4ksqR-c3Sw
http://www.youtube.com/watch?v=00ocYc80WnQ
http://www.youtube.com/watch?v=9wPqH...eature=related

In addition, there are cooking demonstrations, vegetable and ice carving
demonstrations and even napkin folding demonstrations.


> Bullshit... all the steaks are the same thickness. You may know about
> selling cruise tickets but you know nothing, absolutely nothing, about
> cooking.

So you have never been on a cruise ship, you don't know anyone who has
been on a galley tour on a cruise ship, yet you KNOW what kind of steaks
they cook and serve there.


>> >Uh, Sheldon... you assume that thinner means smaller. Think weight,
>> >not diameter. An 8 oz thin steak has just as much meat as an 8 ounce
>> >thick steak.

> You may sell your wife that BS, but then she's an airhead... the
> various cuts of steak wouldn't be readily available in different
> diameters.... steaks of a type are sliced from the same hunk and don't
> vary much in configuration from end to end.

Who said the steaks both came from the same "hunk"?

> I've never seen anything you've
> cooked, you're another one of those keyboard kooks.

Well gee, Sheldon... your memory must be defective. I posted a picture
of some steaks I grilled once and you even complimented me on them. Run
along and do a Google search and see if you can't remind yourself what
you said.

George L