Alan Holbrook wrote in rec.food.cooking:
> "cshenk" > wrote in news:GaKdnQtBKrnn527InZ2dnUU7-
> :
>
> > Brooklyn1 wrote in rec.food.cooking:
> >
> <<snip>>
> >
> > Oh give over Sheldon.
> >
> > 1) we have dishes. Even back in your days we had them in the CPO
> > mess and Officers mess.
>
> You won't find me siding with Sheldon too often, but if you want to
> keep this real, chief petty officers and officers did NOT make up a
> major portion of the crew. They may have had plates, but everyone
> else, from seaman apprentices up to first class POs, ate off trays.
But he indicates no plates at all. Trays were normal for breakfast but
other meals had plates on a tray.
> > 3) Fresh fruits and veggies last only a portion if time. In your
> > time, less than in mine. You lacked the level of refridgerated
> > storage of today.
>
> For some. The ship I was on, a light guided missle cruiser, was
> unreped (underway replenishment) a couple of times during each 6 1/2
> week cruise. So there was always some fresh fruit and veggies aboard
> at all times.
>
> Of course, we were Com7thFlt flag, so we may have gotten some special
> treatment. Can't have an admiral and his staff officers eating
> canned crap now, can we?
Grin, they were slower with less resupply in his day. Try the trek
from Sasebo Japan to Darwin. Even today, you will run out of fresh
stuff along that route.
> > 4) Your numbers are way off on number of cooks.
>
> Can't comment on ship's complement of cooks, never was in the galley
> on board. But I will say that food served on board wasn't half bad.
> Nothing you'd order purposely in a restaurant, but otherwide not half
> bad. With the exception, of course, of the green powdered eggs...
Heheh well, he seems to indicate a total of 4 cooks for a crew of 400.
He started saying it was just one. Aint so and never was.
Carol
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