> ala Imperial Beach, the cooks could do outstanding work.  But on larger
 > bases that wasn't the case at all during my days.

 CS> I have little experience with base galleys.  The only times i lived on
 CS> base (and working there doesnt count as normally too far away or a
 CS> surcharge due to comrats) was my first one, AF base, caeteria
 CS> contracted out and pretty good, and once as a student at SSC San Diego
 CS> (chow not great but not horrible).  In Hawaii, I was on comrats as my
 CS> base was Camp Smith and they didnt have a galley except weekdays lunch.
 CS>  Surcharge to eat there or at Pearl.

You didn't miss much. :)


 >  CS> On the FTM, they didnt follow the recipe cards, even when the
 >  CS> assesors were there except with one main, and one side per meal.  The
 >  CS> rest was fair game ;-)  Most ship's arent bold enough to do that but we
 >  CS> said 'what the heck, we aint gonna win anyway so go for it'.  Charmed
 >  CS> the inspectors especially when the inspectors found out tha the crew
 >  CS> was allowed to send in favorite recipes and help cook'em if they
 >  CS> wanted.
 >
 > Help em cook?  Not even sure Navy regs would allow that back in my Navy. :)

 CS> It doesnt now either ;-)  Didnt stop us but the MS folks would watch
 CS> and handle any heavy duty gear for safety reasons.  Mostly this was a
 CS> mongolian BBQ day sort of thing.

BBQ day?  Oh how you talk. :)

Now and again, while on Guam, the rec fund would throw a steak cook out 
down at the beach, but this happened maybe 2-3 times during my tour.

No Navy cooks involved, just guys cooking on a grill - more like a beach 
party than anything else.  free beer too.  :)


 > even heard of, let alone know how to cook them.  :)  Now if you would have
 > said something like, "Greasy pork chops swimming in a sea of
suet" that
 > would ring a bell. :)
 >
 > Miso Butterfish, birdseed chilies, yeah - tell me more.  :)

 CS> Small silver flat fish with miso dressing, baked just til tender and
 CS> finished off in the steamer table.  Purple birdseed chiles (so you
 CS> could find'em and pick'em out if you were a chile whimp like me).
 CS> Onions and green peppers done on the grill in butter and bacon fat.

Baked until tender?  Wow, what a concept!  

 > Biggest day for a decent meal was Spaghetti day, followed by the Sunday
 > "selected cold cuts" dinner.  Two meals not even the Navy
cooks could screw
 > up.  :)

 CS> FTM spagetti wasnt great but the ESSEX one was!

It was the only thing that seemed be fairly consistant regardless of the 
base.  I guess the formula was pretty simple, so simple that even the Navy 
cooks could follow it and turn out a decent meal. :)




 
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