On Tuesday, January 12, 2021 at 2:22:04 PM UTC-5, Sheldon wrote:
> On Tue, 12 Jan 2021 Cindy Hamilton wrote:
> >On Monday, January 11, 2021 Master Bruce wrote:
> >> On Mon, 11 Jan 2021 Ed Pawlowski wrote:
> >> >On 1/11/2021 Master Bruce wrote:
> >> >> On Mon, 11 Jan 2021 itsjoan wrote:
> >> >>
> >> >>> That's total for the WHOLE day including cleaning.
> >> >>
> >> >> Still, that's a lot of time. You must eat well.
> >> >
> >> >Not really. Most of us are here because we like to cook and like to eat
> >> >well so investing two hours is not a big deal.
> >> >
> >> >I remember going to my grandmother's house on a Sunday and she, along
> >> >with my mother and aunt would spend a couple of hours making kalduny for
> >> >dinner. Sometimes us kids would help by cutting the dough with an
> >> >upside down glass. There would be 11 of us for dinner. It was not just
> >> >dinner, it was a family day together. Hand dipped ice cream for
> >> >dessert, your choice of flavor.
> >> I can't afford to spend 14 hours a week cooking. We're not all retired
> >>
> >
> >I'm not retired, but I could afford to spend 2 hours a day cooking if I
> >wanted to have dinner at bedtime.
> >
> >Cindy Hamilton
> I cook the same way I did in the Navy, I get everything for the entire
> day ready well before breakfast, often some the night before. I
> cooked on average for 350 and did all the cooking myself with the
> galley secured. The biggest time waster is having someone help, just
> get in each other's way. We had three cooks on board and rotated work
> stations every three months. One did all the baking, mostly at night.
> The baker and cook each used a different section of the galley, so
> never got in each other's space. The third station was the spud
> locker, a seperate compartment for
> prepping all the veggies/salads and also made the ice cream. There's
> not a lot of space on a war ship, the galley was not much larger than
> a typical home kitchen, but arranged very differently. We had no
> stove and no pots and pans, we had stacked ovens like for pizza,
> rather than skillets we used large roasting pans, We had two large
> griddles (36" X 48"), and three steam jacketed kettles, 80 quarts
> each. One large mixing machine, 60 quarts. One large slicing
> machine. One large deep fryer. One large rotary bread toaster...
> being it was more than 60 years ago I'm sure I omited some items.
> We couldn't pull up to Walmart for provisions, there were no stores at
> sea other than from a supply ship... typically they highlined more
> than we had storage space, a lot of food came in one side and was deep
> sixed out the other side... many cases of the best frozen beef you
> ever saw went to feed the crabs. I haven't had better filet mignon
> since. The US military eats the best chow on the planet, especially
> the Navy. And the cooks chose the best of the best. Truth be told I
> never ate the food on the day's menu, after boning 25 large hams I
> didn't really feel like eating ham. We had two types of bacon, whole
> slabs that needed slicing and prefried canned bacon,
> petrified bacon... was actually very good, a can paid our toll on the
> CT Pike... sometimes baked goods, bear claws were always appreciated.
> https://www.sprinklebakes.com/2012/1...ear-claws.html
> In those days in uniform my money was no good, in bars, restaurants,
> movies, etc. Many of my best treats were on the Greyhound busses
> bringing me back to my ship in Rhode Island late at night, usually
> some stacked broad got into the seat next to me. Yoose be very
> suprised at what some young married woman will do with a salty sailer
> that they'd never do with hubby.

Nice wall of text. I lost interest at "the night before".

Cindy Hamilton