On Mon, 3 Aug 2015 17:52:47 -0700 (PDT), MisterDiddyWahDiddy
> wrote:

>On Monday, August 3, 2015 at 2:01:12 PM UTC-5, notbob wrote:
>> On 2015-08-03, cshenk > wrote:
>>
>> > It changed. We did get decent stuff, but it wasn't the super
>> > expensive sorts later on.
>>
>> I attended a cooking school for 6 mos. It was taught by a Navy cook
>> retired after a jillion tours. He was actually a very good cook,
>> until it came to meat. We'd get these awesome roasts. Prime rib,
>> etc. He'd cook every one of them to death! No kidding. Those
>> gorgeous choice cut 8-10 lb roasts would not come out of our
>> commercial convection ovens until they were roasted geezer-shoe-brown
>> from edge to edge. Our instructor never even heard of "rare" or
>> "medium".
>>
>> Perhaps the Navy would get chipped beef. The USAF always got
>> hamburger.
>>
>In later years, servicepersons in war zones have gotten better food, which
>is a good thing, and I don't mind in the least paying more taxes so that
>troops can have better food, but instead of using military personnel to
>prepare/serve, they contract out to companies that gouge the taxpayers, and
>it is nothing more than "military industrial complex" crony capitalism.

You must be talking shore duty, there were no civilians aboard ship at
sea. But I can't imagine civilian cooks on a naval base.