Food in the Military (split from POTUS47 adm thread)
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Halifax Tar
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Ya'll should take a look at the videos that sailors aboard Lincoln are sharing about the quality of their food.
I've watched a few videos about life aboard a US submarine, and they always tout that the food aboard as Sub is the best in the Navy as a benefit of more difficult service. But, if you watch the video and what they are serving, you will think "but that's the same stuff the RCN gets in the surface fleet?".
I'm also very jealous of the Dutch. When we had Dutch officers aboard, they would brag that their ships have basically two galleys: a regular galley, and a bakery. The bakery just made fresh bread all day ever day. They hated our bread. There's only two things I really hated when I was in the Navy: change... and Dutch officers complaining about everything.
I've watched a few videos about life aboard a US submarine, and they always tout that the food aboard as Sub is the best in the Navy as a benefit of more difficult service. But, if you watch the video and what they are serving, you will think "but that's the same stuff the RCN gets in the surface fleet?".
I'm also very jealous of the Dutch. When we had Dutch officers aboard, they would brag that their ships have basically two galleys: a regular galley, and a bakery. The bakery just made fresh bread all day ever day. They hated our bread. There's only two things I really hated when I was in the Navy: change... and Dutch officers complaining about everything.
Halifax Tar
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The Iowa Class BBs had doughnut bakery/shops.
It seems the USN is letting their culinary arts slide.
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We had a night baker on CHA back in the 90's named Rex. He was amazing. His breads and desserts were just outstanding.
I miss those times.
Nothing like a stack of hot fresh bread at 0300 when you wander into the mess for a coffee in the middle of your watch.
I miss those times.
Nothing like a stack of hot fresh bread at 0300 when you wander into the mess for a coffee in the middle of your watch.
Halifax Tar
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Sadly the night baker is a role that's faded. Now the night cooks do more prep work. And any baking is done from pre made or mixed products for the most part.
Fresh, warm cookies was a great treat doing HQ1 Rounds at 0200hrs.
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The jr. met tech would always bring fresh muffins up to the bridge during the morning watch. It was still pitch black but you always knew that she had arrived by the smell that wafted into the bridge. That was the best part of the morning watch.... the muffins were good too...
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I remember in my last tour around 1980 just shooting the breeze with my cook sergeant at my battery's field kitchen on a day something like this
We were discussing the developing trend the army was going to in providing "portion-controlled proteins" rather than fresh bulk meats. He recalled that when he started in the job they'd be provided with bulk meats that they would then break down into whatever they chose giving them an option of what to do with it. He greatly preferred the old method because the new one took all creativity out of the job.
I think anyone who is really good at his job likes the opportunity to show their stuff even when it means some more work.
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Moon dust? We called it Pooh dust.
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Things may have changed slightly since I last spoke to a cook about this, but the CAF has recently (last 10 ish years I believe) gone to standardized menus across the CAF. Every CAF galley is serving the same food with the same recipes following the same cooking instructions... except in the Navy. Since ships have to order food that's available at local ports, they are unable to strictly adhere to the prescribed recipe. This allows for both flexibility in ingredients and flexibility in recipe. And this "allowance" seems to persist even when ships are alongside Halifax/Victoria and do have access to the exact ingredients required by CAF standard. For example, if you were making baked haddock at the Galley in Halifax, and the recipe says to add just salt and pepper and bake, then you can do that and that only. But, if you are a cook on a ship and say "You know what... we have some extra sliced almond... what if I lightly floured the haddock piece and then pressed a thin layer of sliced almonds on top before I bake them?", you could do that, and the crew will love you for it.I remember in my last tour around 1980 just shooting the breeze with my cook sergeant at my battery's field kitchen on a day something like this
View attachment 98913
We were discussing the developing trend the army was going to in providing "portion-controlled proteins" rather than fresh bulk meats. He recalled that when he started in the job they'd be provided with bulk meats that they would then break down into whatever they chose giving them an option of what to do with it. He greatly preferred the old method because the new one took all creativity out of the job.
I think anyone who is really good at his job likes the opportunity to show their stuff even when it means some more work.
@HalifaxTar, what did you let your cooks get away with?
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I didn't know whether to give that a
for the CAF policy or a 
for what can be done on a ship so I had to make it a 
.Until 2/2 Infantry arrived there was nothing alive out there to shit.Moon dust? We called it Pooh dust.
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The "greatest" advancement in bakery craft on this side of the Atlantic Ocean occurred on 7 July 1928. It had nothing to do with the taste, texture or nutritional benefit of bread. In Europe though, you can still find a baker in just about every neighbourhood. I would have to agree with the Dutch. I have found, after searching, 'acceptable' bakeries but I do miss Europe. For awhile, years ago, I used to frequent a German bakery that was in the same strip mall as one of the clinics I managed. The owner/baker was from the Schwartzwald, so it was close to the excellence I had grown accustomed to when posted to Germany. Unfortunately he had to leave his profession when he developed an allergy to wheat; the shop closed soon after.
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So great that to this day we compare every other innovation to that one.
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As someone who bakes on a regular basis, thought there was enough good content here to let folks talk about food in the military outside of the POTUS47 administration discussion. Carry on ....
Army.ca Staff
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As I understand it, the national standardized menu has been eliminated, recognizing that local conditions vary, and realizing that cooks need experience in menu planning.
daftandbarmy
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Fill Your Boots UK is doing a nice little primer on British Army Cookhouse food...
I'll have to admit - this is the worst I've ever seen...
I'll have to admit - this is the worst I've ever seen...
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Mr. Hankey the Christmas Poo!!!!!!!!!!!!Fill Your Boots UK is doing a nice little primer on British Army Cookhouse food...
I'll have to admit - this is the worst I've ever seen...
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I spent six months eating at a British cookhouse in Afghanistan. Breakfast was usually good. I took every other meal at the Gurkha line for four months until they left. The remaining two months were pretty dire. Other deployments where I ate in KAF DFACs had pretty good food.
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