"taxed and spent" wrote:
>"Sqwertz" wrote:
>>Brooklyn1 wrote:
>>
>>> A destroyer's galley is
>>> small, not much larger than a typical home kitchen, with all the
>>> equipment crammed in there wasn't room for more than one cook to work
>>> at a time.
>>
>> Of course. Everybody here can turn out 1,600 meals a day in the space
>> just slighter larger than their home kitchens.
>>
>> And you wonder why people aren't believing any of this bullshit. The
>> pile just keeps getting higher and higher.

I don't wonder what the 4F/draft dodgers believe.. I know precisely
what they're made of.

>So, what are we talking about? And when it is said "not much larger than a
>typical home kitchen", give some dimensions.

From memory of more than fifty years ago I'd say the galley was ~ 15'
X 30' but not much square footage for moving about between two large
griddles, a large deep fryer, a large meat slicer, four 100 quart
steam jacketed kettles, three banks of large ovens, an 80 quart stand
mixer, a few small ss work counters, and a steam line for serving.

>And are there stores located
>elsewhere that are typically stored in the home kitchen?

Othjer than what's in teh fridge I don't store much food in my home
kitchen, most is stored below in my basement, where I have a 2nd
fridge. All food stores aboard ship are in water tight compartments
below the main deck, including a walk in reefer and freezer... no
foods were stored in the galley except cook's treats in a very small
reefer (6 cuft?). Food was carryed up for each meal, that was a job
for the JOD "Jack O' the Dust". Aboard a destroyer there is only one
JOD... occasionally a cook will fill in for a short period when the
JOD goes on leave... JOD is probably the most physically demanding job
there is anywhere, I've had my turns, you need to be in damned good
shape to haul 100 pound wooden crates of spuds two decks up on
vertical ladders from the reefer and then down narrow passageways
(MAKE A HOLE) to the spud locker adjacent to the galley. The JOD is
also responsible for cleaning/painting all the food holds, not a
pleasant job. All food prep jobs aboard a DD are physically
demanding, and the darned thing never stops pitching and rolling...
not easy to cook in 30º pitches and rolls.. there are many tricks to
keep food from sliding off the griddles, and roasts from pitching out
of the pans and into the oven.
http://www.navy.mil/submit/display.asp?story_id=2978

>And does the galley include the food service items, dishwashing, etc.?

The scullery was in an outboard compartment at the opposite side of
the mess decks, that machine washed ss trays, coffee mugs, and soup
bowls, no dishes... officers mess had dishes but they had their own
stewards (Pineapples/Phillipinos).
http://www.usskidd.com/vtour13.html

I served aboard from 1960-1964, there were often midshipmen aboard for
training, which raised the complement to over 400.
https://en.wikipedia.org/wiki/USS_Jo..._Jones_(DD-932)

>Then keep in mind that 1600 meals a day on a ship is like 400 meals at one
>time. That is not hard to do, depending on the nature of the meals. I
>recently knocked out mashed potatoes from real potatoes for 600 people in
>not much time at all. Including the roasted cippolini and garlic. Chicken
>breasts for 600, too. Then I got on to the rest of the work. It was a
>marathon!

Once one becomes familiarized with galley workings it's fairly easy
for one cook to feed the entire crew, physically demanding at sea but
in port a piece of cake... for me cooking aboard ship was a no
brainer, nothing was close to difficult, I enjoyed and overcame the
new challenges taht arrived with every day. The Tin Can Navy was an
adventure, no time to feel sorry for ones choice nor any reason to...
I loved every moment, if I could I'd do it again... I had by far the
best duty in the Navy... I saw the world close up and personal, I
literally had a woman in every port, some ports more than one, life at
sea is super clean, was very important to me as I hate schmutz,
probably wouldn't have made it living in foxholes, and I ate better
than a king, the very best of the best, whatever I wanted whenever I
wanted as much as I wanted... I've not seen better quality food since.