a question of time

[RichD]

How much time do the folks here spend in the kitchen
each day, preparing and cleaning, exclusive of eating?

I could segue into the topics of economics and the
prepared food industry, but maybe save that for
another time -

—
Rich

[Cindy Hamilton]

Less than an hour, typically. But not much less.

Yesterday I spent considerably more time on both, because
I roasted a turkey.

Would an economic discussion touch on topics like the
best use of time? If I recovered that hour it wouldn't add
a penny to my bank account because I'm salaried. And
I'm not about to get a second job to make more money.

Cindy Hamilton

[jmcquown]

WOW! Talk about being lazy.

[tert in seattle]

I would use that extra time to post stupid questions on Usenet.
Definitely time well spent not only for the entertainment value but
also for the intangible benefit to society.

[John Kuthe]

Depends what I'm cooking. I like to keep a lot of stuff like cooked brown rice, baked beans and Garlic Potatoes made up in big batches and in big ole 1980's Rubbermaid containers in the fridge. I'm gonna cook some green beans and carrot slices as a fresh vegetable over a base of rice, beans and Garlic Potatoes as my VSTD Meal this evening.


John Kuthe, RN, BSN...

[Dave Smith]

On 2021-01-11 3:53 p.m., Cindy Hamilton wrote:
> On Monday, January 11, 2021 at 3:45:35 PM UTC-5, RichD wrote:
>> How much time do the folks here spend in the kitchen
>> each day, preparing and cleaning, exclusive of eating?
>>
>> I could segue into the topics of economics and the
>> prepared food industry, but maybe save that for
>> another time -
>
> Less than an hour, typically. But not much less.
>
> Yesterday I spent considerably more time on both, because
> I roasted a turkey.
>

I have said in the past that I am not interested in leftovers. I am
re-examining that attitude these days. I have been sticking very closely
to a law salt heart healthy diet for the last 4 months and most of the
recipes are for 4-6 servings. Since they often call for a can of of
something, like beans and or tomatoes, I make the whole recipe rather
than halving it. That leaves us with enough for another dinner, or a
couple lunches.

This morning I spent about 5 minutes in the kitchen to make myself some
cream of wheat, and shortly after that another 5 minutes to toast a
piece of bread and to make myself a latte.

For lunch I reheated some pizza that was leftover from Saturday. It took
about 4 minutes to heat it up on a hot frying pan. While it was warming
up I got out some fruit for dessert.

It took me about 20 minutes of prep time to make ratatouille for supper.
Once it was left to cook I put on a pot of brown Basmati rice. That will
take 39 minutes. I can't count that as kitchen cooking time because I am
not in there. Tomorrow or Wednesday I will have another meal or
ratatouille.

[Master Bruce]

On Mon, 11 Jan 2021 17:35:21 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2021-01-11 3:53 p.m., Cindy Hamilton wrote:
>> On Monday, January 11, 2021 at 3:45:35 PM UTC-5, RichD wrote:
>>> How much time do the folks here spend in the kitchen
>>> each day, preparing and cleaning, exclusive of eating?
>>>
>>> I could segue into the topics of economics and the
>>> prepared food industry, but maybe save that for
>>> another time -
>>
>> Less than an hour, typically. But not much less.
>>
>> Yesterday I spent considerably more time on both, because
>> I roasted a turkey.
>>
>
>I have said in the past that I am not interested in leftovers. I am
>re-examining that attitude these days.

Well, that's a wonderful development, Dave! Keep us posted about your
progress!

[itsjoan...@webtv.net]

On Monday, January 11, 2021 at 2:45:35 PM UTC-6, RichD wrote:
>

> How much time do the folks here spend in the kitchen
> each day, preparing and cleaning, exclusive of eating?
>

> Rich
>
On average, 2 hours tops unless it's something elaborate.

[Sqwertz]

On Mon, 11 Jan 2021 12:45:31 -0800 (PST), RichD wrote:

> How much time do the folks here spend in the kitchen
> each day, preparing and cleaning, exclusive of eating?

Why does it matter to you how much time I spend in the kitchen?
You didn't even say how much time YOU spend in the kitchen.

-sw

[Master Bruce]

2 hours seems quite elaborate to me.

[Master Bruce]

On Mon, 11 Jan 2021 17:11:00 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

lol, you're such a child.

[jmcquown]

On 1/11/2021 3:45 PM, RichD wrote:
> How much time do the folks here spend in the kitchen
> each day, preparing and cleaning, exclusive of eating?
>

That is a question for which I have no set answer. Different day,
different amount of time.

> I could segue into the topics of economics and the
> prepared food industry, but maybe save that for
> another time -
>
> —
> Rich
>

Feel free. Are you taking a survey?

Jill

[itsjoan...@webtv.net]

That's total for the WHOLE day including cleaning.

[Hank Rogers]

Yes wonderful. More time for you to sniff his ass.

[Hank Rogers]

I'll bet your snout *would* be worn out after two hours of sniffing!

[Master Bruce]

On Mon, 11 Jan 2021 16:38:16 -0800 (PST), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Monday, January 11, 2021 at 5:20:20 PM UTC-6, Master Bruce wrote:
>>
>> On Mon, 11 Jan 2021 15:03:26 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Monday, January 11, 2021 at 2:45:35 PM UTC-6, RichD wrote:
>> >>
>> >> How much time do the folks here spend in the kitchen
>> >> each day, preparing and cleaning, exclusive of eating?
>> >>
>> >> Rich
>> >>
>> >On average, 2 hours tops unless it's something elaborate.
>>
>> 2 hours seems quite elaborate to me.
>>
>That's total for the WHOLE day including cleaning.

Still, that's a lot of time. You must eat well.

[cshenk]

Interesting question. I probably spend an average of 1 hour each
weekend day and probably 30 minutes most weekdays. My husband also
cooks so it's a sort of combined thing.

We are efficient cooks so don't waste 30 minutes just 'finding stuff'
like many do. Fairly organized about it all.

Today is a normal exmaple of weekday cooking:

Chicken soup/stew I made over the weekend with fresh bread (also made
this weekend) turned into grilled cheese for lunch. Dinner was steamed
carrots, squash, and last of our mustard greens. Baked apples
(crockpot recipe with butter and cinnamon core). Rice. Brie on a sort
of baked cracker we got for Xmas. Breakfast was fruit (melon and
mango) plus egg over easy with rice on the side.

Pretty much 30 minutes today.

I took out some 'red sauce' (a sort of tomato sauce with spices made
from canned diced and crushed) from the freezer for tomorrow. Probably
make some pasta and might add a kielbasa to it for dinner. Don wants
to make a stir-fry for lunch with rice. We are doing a sort of
Japanese 'omlette' for breakfast that uses eggs, cabbage, chives and a
small amount of batter to form a simple fryable sort of pancake looking
item (takes 20 minutes including chopping cabbage).

We are largely scratch cooks but use a few prepared items.

[cshenk]

Same here, I don't count the time not in the kitchen. Making bread is
a classic. Using a machine, it's 5-10 minutes of my own time depending
on if I shape it and how before baking. Total though is about 3.5
hours before it comes out of the oven.

[Dave Smith]

On 2021-01-11 8:33 p.m., cshenk wrote:

> Dave Smith wrote:

>> It took me about 20 minutes of prep time to make ratatouille for
>> supper. Once it was left to cook I put on a pot of brown Basmati
>> rice. That will take 39 minutes. I can't count that as kitchen
>> cooking time because I am not in there. Tomorrow or Wednesday I will
>> have another meal or ratatouille.
>
> Same here, I don't count the time not in the kitchen. Making bread is
> a classic. Using a machine, it's 5-10 minutes of my own time depending
> on if I shape it and how before baking. Total though is about 3.5
> hours before it comes out of the oven.
>

I did a turkey dinner for 6 at Christmas. The bird had to cook for 4.5
hours. It took about 15 minutes to prepare the stuffing, let it cool for
15 minutes, then about 5 minutes to stuff and season the bird.

After it went into the oven I peeled some potatoes and trimmed beans and
put them into pots of cold water to be cooked later. That left me
roughly four hours where I had no cooking to do.

When the turkey came out I put the potatoes on to cook and tackled the
gravy and when it was almost ready I put the carrots on and, a few
minutes later, the beans.

Start to finish was about 5 hours, but actual work time was closer to
one hour.


I have made cold smoked salmon several times. There are several steps.
You start by packing the salmon in a mixture of salt and sugar. It sits
for `12 hours. Then it gets rinsed and put into a saturated brine
solution for 12 hours. When it comes out of that it gets rinsed off,
dried, and brushed with sugar and booze, drying between each coat. It
takes about 30 hours, but there is only about 10 minutes of work involved.

[Ed Pawlowski]

On 1/11/2021 3:45 PM, RichD wrote:

Varies from minutes to hours. Breakfast can take 15 minutes or so.
Lunch can be from two to 10 minutes. Dinner can be 5 minutes to 2 hours
depending on my mood.

I do use prepared food on occasion but generally avoid it as I can do
better. Economics do not enter into it. I have time. I spend time in
the kitchen to prepare a meal because I want to eat a particular meal or
serve it to my guests. There is nothing that I could do by saving time
using prepared food that has economic benefits. I'm retired and my
income is the same no matter what I eat and how long it takes to cook.

Cooking is only a portion of the time to prepare a meal. I've been know
to travel great distances to get a particular ingredient. Do you count
the 90 minutes to get a loaf of rye bread from Widoff's bakery in the
equation? How about the three hours to the Italian market for a
particular cheese?

[Ed Pawlowski]

On 1/11/2021 5:35 PM, Dave Smith wrote:

>
> I have said in the past that I am not interested in leftovers. I am
> re-examining that attitude these days. I have been sticking very closely
> to a law salt heart healthy diet for the last 4 months and most of the
> recipes are for 4-6 servings. Since they often call for a can of of
> something, like beans and or tomatoes, I make the whole recipe rather
> than halving it.  That leaves us with enough for another dinner, or a
> couple lunches.
>
> This morning I spent about 5 minutes in the kitchen to make myself some
> cream of wheat, and shortly after that another 5 minutes to toast a
> piece of bread and to make myself a latte.
>
> For lunch I reheated some pizza that was leftover from Saturday. It took
> about 4 minutes to heat it up on a hot frying pan. While it was warming
> up I got out some fruit for dessert.
>
> It took me about 20 minutes of prep time to make ratatouille for supper.
> Once it was left to cook I put on a pot of brown Basmati rice. That will
> take 39 minutes. I can't count that as kitchen cooking time because I am
> not in there.  Tomorrow or Wednesday I will have another meal or
> ratatouille.

I make many meals with the intention of having leftovers. We've always
done that. A pan of lasagna can be portioned and frozen to make today,
tomorrow, February, March.

I may make a pork loin roast one night, a chicken the next and have the
leftovers on alternate nights. When I was working, most of my lunches
were leftovers and often made my coworkers jealous. Except for the
lasagna, as I'd take enough to share.

Tomorrow is risotto. I made it Saturday with the intention of having it
tomorrow also. It is sausage, butternut squash, peas.

[Ed Pawlowski]

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.

[Master Bruce]

I can't afford to spend 14 hours a week cooking. We're not all retired
:)

[Hank Rogers]

Master Bruce wrote:
> On Mon, 11 Jan 2021 23:25:51 -0500, Ed Pawlowski <e...@snet.xxx> wrote:
>
>> On 1/11/2021 7:57 PM, Master Bruce wrote:
>>> On Mon, 11 Jan 2021 16:38:16 -0800 (PST), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> 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
> :)
>

What a shame.

[songbird]

lately as little as possible, but i normally do the
dishes and cook a little here or there. perhaps a half
hour to an hour total.

tomorrow or the next day i'll have a bit of a project
to do so i'll be in the kitchen a bit more for that.


songbird

[Ophelia]

"tert in seattle" wrote in message news:rtih7q$dg2$1...@ftupet.ftupet.com...

===

LOL Brilliant:)))

[%]

On 1/11/2021 11:32 PM, Master Bruce wrote:
> I can't afford to spend 14 hours a week cooking. We're not all retired
> :)
>

you spend about 9 times that in here, humpy

[Master Bruce]

Yeah, but those are mini work breaks.

[%]

riiiight, keep telling yourself that

[Cindy Hamilton]

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

[Gary]

Dave Smith wrote:
> I have made cold smoked salmon several times. There are several steps.
> You start by packing the salmon in a mixture of salt and sugar. It sits
> for `12 hours. Then it gets rinsed and put into a saturated brine
> solution for 12 hours. When it comes out of that it gets rinsed off,
> dried, and brushed with sugar and booze, drying between each coat. It
> takes about 30 hours, but there is only about 10 minutes of work involved.

OK, I'm curious. ASSuming you start with raw salmon, where is the
"smoked" part?

[Mike Duffy]

On Tue, 12 Jan 2021 08:55:18 -0500, Gary wrote:

> OK, I'm curious. ASSuming you start with raw salmon, where is the
> "smoked" part?

Yeah, I would say salted / brined / marinated. Maybe Steve knows the
exact word for that sequence.

[Dave Smith]

How else can he be expected to snipe at everything else that is posted?

[Dave Smith]

It is cold smoked. Once the booze and sugar stage is complete smoking is
actually option. If you do smoke it, it gets only about 10 minutes at
110F. Again.... time but nor work.

[tert in seattle]

e...@snet.xxx writes:
>On 1/11/2021 5:35 PM, Dave Smith wrote:
>
>>
>> I have said in the past that I am not interested in leftovers. I am
>> re-examining that attitude these days. I have been sticking very closely
>> to a law salt heart healthy diet for the last 4 months and most of the
>> recipes are for 4-6 servings. Since they often call for a can of of
>> something, like beans and or tomatoes, I make the whole recipe rather

>> than halving it.A That leaves us with enough for another dinner, or a

>> couple lunches.
>>
>> This morning I spent about 5 minutes in the kitchen to make myself some
>> cream of wheat, and shortly after that another 5 minutes to toast a
>> piece of bread and to make myself a latte.
>>
>> For lunch I reheated some pizza that was leftover from Saturday. It took
>> about 4 minutes to heat it up on a hot frying pan. While it was warming
>> up I got out some fruit for dessert.
>>
>> It took me about 20 minutes of prep time to make ratatouille for supper.
>> Once it was left to cook I put on a pot of brown Basmati rice. That will
>> take 39 minutes. I can't count that as kitchen cooking time because I am

>> not in there.A Tomorrow or Wednesday I will have another meal or

>> ratatouille.
>
>I make many meals with the intention of having leftovers. We've always
>done that. A pan of lasagna can be portioned and frozen to make today,
>tomorrow, February, March.
>
>I may make a pork loin roast one night, a chicken the next and have the
>leftovers on alternate nights. When I was working, most of my lunches
>were leftovers and often made my coworkers jealous. Except for the
>lasagna, as I'd take enough to share.
>
>Tomorrow is risotto. I made it Saturday with the intention of having it
>tomorrow also. It is sausage, butternut squash, peas.

how do you prepare the leftover risotto? I like to make risotto cakes

[Master Bruce]

Which you don't or you'd call it dinner time.
>

[Sheldon Martin]

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/2012/12/how-to-make-bear-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.

[Hank Rogers]

He needs a short break and quick sniff frequently to keep his work
output high.

[Cindy Hamilton]

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

Cindy Hamilton

[GM]

Then you missed the last sentences that he wrote! Sheldon often has some sort of "tickler" at end of his long posts to keep us "interested" aka "saving the best for last":

"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..."

;-D

--
Best
Greg

[Ed Pawlowski]

On 1/12/2021 12:10 PM, tert in seattle wrote:

>>
>> I may make a pork loin roast one night, a chicken the next and have the
>> leftovers on alternate nights. When I was working, most of my lunches
>> were leftovers and often made my coworkers jealous. Except for the
>> lasagna, as I'd take enough to share.
>>
>> Tomorrow is risotto. I made it Saturday with the intention of having it
>> tomorrow also. It is sausage, butternut squash, peas.
>
> how do you prepare the leftover risotto? I like to make risotto cakes

I'll just gently nuke it. If needed, I'll add a little cream for the
right consistency.

The risotto cakes sounds good though. If any left, that will be lunch
tomorrow.

[Ophelia]

"Cindy Hamilton" wrote in message
news:4080db92-ba7e-4813...@googlegroups.com...

====

I wasn't interested in stuff to do with the girls etc., but I was
interested in the actual cooking stuff.

[tert in seattle]

I got as far as "I cook the same way I did in the Navy"

even Dave's ultra boring stories have some new content, sometimes

[Master Bruce]

On Tue, 12 Jan 2021 21:24:25 +0000 (UTC), tert in seattle
<te...@ftupet.com> wrote:

>angelica...@yahoo.com writes:
>>
>>Nice wall of text. I lost interest at "the night before".
>>
>>Cindy Hamilton
>
>I got as far as "I cook the same way I did in the Navy"
>
>even Dave's ultra boring stories have some new content, sometimes

lol

"In the late 80s, a good friend of mine..."

[Bryan Simmons]

Well, we can't be surprised if he doesn't tell us what those things are that
"some young married woman will do with a salty sailer [sic] that they'd
never do with hubby." Come on Sheldon. Don't be a tease.
>
> ;-D
>
> --
> Best
> Greg

--Bryan

[Cindy Hamilton]

Getting things ready in advance can be handy. I sometimes marinate
meat at lunchtime to grill at dinner. But everything else in his post
was irrelevant to the home cook and, as you pointed out, an old story.
I don't have to listen to my father-in-law's endless repetition of the
same old racist, sexist shit anymore, and I don't have to experience
the same thing in Sheldon's posts.

Cindy Hamilton

[Graham]

Oh Puhleeese! Don't encourage the filthy-minded old git!

[GM]

Now Graham, you know enjoy Sheldon's erotica as much as anyone...even The Bible does not consider sex undignified or forbidden...!!!

;-D

--
Best
Greg

[Hank Rogers]

Popeye, yoose the finest sailor that ever shit between a pair of
brogans!

[Hank Rogers]

Yoose right.
Only the bible contains more wild sex stories than Popeye spews!

[Master Bruce]

Those two could have some great conversations. Over email.

[tert in seattle]

angelica...@yahoo.com writes:
>On Tuesday, January 12, 2021 at 4:30:07 PM UTC-5, tert in seattle wrote:
>> angelica...@yahoo.com writes:
>> >On Tuesday, January 12, 2021 at 2:22:04 PM UTC-5, Sheldon wrote:
>> >>

>> >> "blah blah blah" (I paraphrase)

>> >>
>> >
>> >Nice wall of text. I lost interest at "the night before".
>> >
>> >Cindy Hamilton
>> I got as far as "I cook the same way I did in the Navy"
>
>Getting things ready in advance can be handy. I sometimes marinate
>meat at lunchtime to grill at dinner. But everything else in his post
>was irrelevant to the home cook and, as you pointed out, an old story.
>I don't have to listen to my father-in-law's endless repetition of the
>same old racist, sexist shit anymore, and I don't have to experience
>the same thing in Sheldon's posts.
>
>Cindy Hamilton

The only thing I usually do the night before is take something like meat
out of the freezer. But I was never a navy cook.

Sheldon only has old stories, except those new stories about mowing the
lawn etc.

[Hank Rogers]

But then you wouldn't get a double sniff master.

[Cindy Hamilton]

On Tuesday, January 12, 2021 at 5:40:07 PM UTC-5, tert in seattle wrote:
> angelica...@yahoo.com writes:
> >On Tuesday, January 12, 2021 at 4:30:07 PM UTC-5, tert in seattle wrote:
> >> angelica...@yahoo.com writes:
> >> >On Tuesday, January 12, 2021 at 2:22:04 PM UTC-5, Sheldon wrote:
> >> >>
> >> >> "blah blah blah" (I paraphrase)
> >> >>
> >> >
> >> >Nice wall of text. I lost interest at "the night before".
> >> >
> >> >Cindy Hamilton
> >> I got as far as "I cook the same way I did in the Navy"
> >
> >Getting things ready in advance can be handy. I sometimes marinate
> >meat at lunchtime to grill at dinner. But everything else in his post
> >was irrelevant to the home cook and, as you pointed out, an old story.
> >I don't have to listen to my father-in-law's endless repetition of the
> >same old racist, sexist shit anymore, and I don't have to experience
> >the same thing in Sheldon's posts.
> >
> >Cindy Hamilton
> The only thing I usually do the night before is take something like meat
> out of the freezer. But I was never a navy cook.

Pretty much the same for me. One exception comes to mind, although
there probably are more.

I don't like canned coconut milk; it's way too strong for me. If I'm
going to be cooking Indonesian, the night before I soak some unsweetened
dried coconut in hot water overnight. Next morning I squeeze the
moisture out of it to use in the marinade and sauces.

Cindy Hamilton

[Sheldon Martin]

On Wed, 13 Jan 2021 Cindy Hamilton

>> >> >On Tuesday, January 12, 2021 Sheldon wrote:
>> >> >>
>> >> >> "blah blah blah" (I paraphrase)
>> >> >
>> >> >Nice wall of text. I lost interest at "the night before".
>> >> >
>> >> >Cindy Hamilton
>> >> I got as far as "I cook the same way I did in the Navy"

I didn't post that for a select few of self assumed elites... you
should skip my posts or kill file me because I don't care if you
remain ignorant.

[songbird]

Cindy Hamilton wrote:
...

> I don't like canned coconut milk; it's way too strong for me. If I'm
> going to be cooking Indonesian, the night before I soak some unsweetened
> dried coconut in hot water overnight. Next morning I squeeze the
> moisture out of it to use in the marinade and sauces.

hmm, one way to cut that would be to mix it half and half or
more with soy milk. i do that with a lot of the Thai curries
i make.


songbird

[Cindy Hamilton]

I'm pretty satisfied with what I've been doing for the last 40 years.

Plus, I don't have soy milk on hand so that would be another thing
to remember to buy. Dried unsweetened coconut is always in the freezer.

Cindy Hamilton

[Hank Rogers]

So, Popeye, *WHY* did yoose post that shit?

[tert in seattle]

I did skip it, dumbass!

[Sheldon Martin]

OBVIOUSLY YOU DIDN'T SKIP MY POST, DOUCHEBAG! LOL-LOL

[cshenk]

Ed Pawlowski wrote:

> On 1/11/2021 7:57 PM, Master Bruce wrote:
> > On Mon, 11 Jan 2021 16:38:16 -0800 (PST),
> > "itsjoan...@webtv.net"

> ><itsjoan...@webtv.net> wrote:
> >
> > > On Monday, January 11, 2021 at 5:20:20 PM UTC-6, Master Bruce
> > > wrote:
> > > >
> > > > On Mon, 11 Jan 2021 15:03:26 -0800 (PST), "itsjoan...@webtv.net"
> >>><itsjoan...@webtv.net> wrote:
> > > >
> > > > > On Monday, January 11, 2021 at 2:45:35 PM UTC-6, RichD wrote:
> > > > > >
> > > > > > How much time do the folks here spend in the kitchen
> > > > > > each day, preparing and cleaning, exclusive of eating?
> > > > > >
> > > > > > Rich
> > > > > >
> > > > > On average, 2 hours tops unless it's something elaborate.
> > > >
> > > > 2 hours seems quite elaborate to me.

[cshenk]

And the question was 'per day' not 'per meal'. 20 minutes breakfast,
30 minutes lunch, 10 minutes snacks and thats 1 hour already.

[cshenk]

Sheldon Martin 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.

Rest of your completely innacurate drivel deleted. You did not cook
for 350 ever. Everyone knows that. Why you persist in claiming
absolutely obvious lies is some oddiment of your own mind.

Now, reality time. You were a junior cook. Probably E4 at tops.
Remote chance you hit E5 but if so, were a very JUNIOR E5. You spent
your time chopping, peeling and boiling items for others to make into
the final dishes.

[cshenk]

And it's all lies.

[Ophelia]

"cshenk" wrote in message
news:3d2dnaQFOIrTNGLC...@giganews.com...

=====

Ohh:(

[Janet]

In article <3d2dnaQFOIrTNGLC...@giganews.com>, cshenk1
@cox.net says...

> And it's all lies.

He's one of several regular fantasists here. What they all have in
common is that their real life stalled decades ago. They're like
hamsters in limbo, round and round and round on the same old wheel,
nowhere else to go.

None of them has the faintest awareness of how transparent and
pathetic they and their fantasies are.

Janet UK

[Ophelia]

"cshenk" wrote in message
news:3d2dnaQFOIrTNGLC...@giganews.com...

Ophelia wrote:

>

> I wasn't interested in stuff to do with the girls etc., but I was
> interested in the actual cooking stuff.

And it's all lies.

====

Could it have been different in his time?? He talking about 60 years
ago??

[Bryan Simmons]

But the fun part is other people being offended.

--Bryan

[Master Bruce]

You misspelled bored.

[cshenk]

No, he would have had MORE help 60 years ago, not less.

A ship of 300 has a cook complement of about 20. His ship was
backtracked by another to have a crew of 150-200. He probably had 15
or more 'cooks' then. Modern ships have more freezer/refridgeration
space hence more prepared foods with less effort hence less cooks.

[Hank Rogers]

He is full of shit.

[songbird]

cshenk wrote:
...

> or more 'cooks' then. Modern ships have more freezer/refridgeration
> space hence more prepared foods with less effort hence less cooks.

*shudder* ick.


songbird

[Hank Rogers]

She's not an old timey sailor who prefers a gay cook like Popeye
squirting semen in her scrambled eggs!

Talk about eye-openers.

[Bryan Simmons]

https://www.youtube.com/watch?v=rMxALY5IaAs

--Bryan

[cshenk]

songbird wrote:

> cshenk wrote:
> ...
> > or more 'cooks' then. Modern ships have more freezer/refridgeration
> > space hence more prepared foods with less effort hence less cooks.
>

> shudder ick.
>
>
> songbird

Chuckle, sometimes you just have to deal with months between supply
runs. Ships do get supplies run to them even at sea but you'll get one
long after out of fresh lettuce, tomatoes, fruits and such. You make
do with what you have.

For all of that, the chow on a modern ship is pretty much 3star now
with some ships running a pretty consistant 4star. No, I am not
joking. Sure, you might get some canned veggies in the mix (IE: regular
stuff folks at home eat). You might be eating a soup made with water
added to a premix of spices and barley and/or dried beans. Fresh
mushrooms only last so long so you may find reconstituted dry ones or
canned in places.

Consider the almost garbage the Army gets, Navy chow has always
exceeded all other branches when out in the fields/at sea.

Here's one you may not have thought of but is true. The quality level
for taste is optimized as well as health. That means you don't see
heinz/hunts tomato products or contadina now. Salt too high. Instead
it's Tuitarossa, Red/gold, Del Frattelli (sp) and so on. They taste
better and Navy cooks can work them into reduced sodium diets.

By 'prepared things' I mean they can store industrial sized containers
of Salsa.

You can't manage Vegan and proper nutrition but ovo-lacto vegetarians
won't have a problem on a bigger ship. You can't maintain Halal/Kosher
on a ship but you can easily avoid the most offensive items if not
picky about how it was butchered or who handled it in preparation.

In Sheldon's time, they didn't even try to accomodate for such but
today it is automatic.

Lets look at a typical day on the Essex? (My last ship, main mess
deck). Lunch was designed to be quicker to eat as most got only 45
mins off to go eat. Time in line was seldom more than 10 minutes.
Most would take 15 minutes to eat and have 20 minutes to go smoke or
whatever.

Always there:
- Rice, normally white, would vary with long grain and medium,
sometimes brown in a smaller rice maker.
- Beans, types varied as well as spicing but made from dried, had
warning if not vegetarian with what meat or meat fat was added
- a Spicy soup, often meat free with beans
- A mild soup, often a simple chicken noodle
- Salad bar with some 30 items plus 5-6 dressings

Variable per day but always 3 per meal:
- Peas
- Green beans
- Corn
- Carrots
- Cabbage
- Broccoli
- 'other' (Cauliflower, turnip, collard or mustard greens, spinach,
squash in summer yellow or green)

Variable but always 2 per meal
- Pasta or Potato
- Winter squash types

Variable but normally 3 per meal
- Beef (could be chilimac, taco meat for shells or soft wrappers, steak)
- Chicken (could be fried, pasta with chicken, baked, shredded as
alternative to beef tacos on that ship, spagetti and meatballs)
- Seafood option (Shrimp, baked fish portion, fried breaded, steamed
salmon was popular on that ship)
- Pork (shredded, breaded cutlets, pot roasted, oven BBQ ribs)
- Sausage such as kielbasa

Variable but always 2 per meal
- white bread (may be sliced or small buns, may be turned into garlic
bread)
- 'other' (Corn bread, wheat bread, rye bread sometimes)

Desserts Variable but normally 5-6 types
- This is where the 'prepared' kicks in but as the fresh pastries get
used up they still make cookies, cakes, pies from frozen fruits and so
on).

I know thats more than many here wanted to know about US Navy ship
cooking, but hopefully some find the reality to be interesting. It's
not a cruise ship, but it's actually quite good.

[Hank Rogers]

No bacon for Popeye?

[songbird]

cshenk wrote:
...

> I know thats more than many here wanted to know about US Navy ship
> cooking, but hopefully some find the reality to be interesting. It's
> not a cruise ship, but it's actually quite good.

that's a heck of a lot more variety and food than i
imagined they'd have. i think i'd weigh 500lbs by the
time i got done with 4yrs of that.


songbird

[Ophelia]

"songbird" wrote in message news:sl4fdh-...@anthive.com...

====

Ahh but think of the enjoyment:))

[cshenk]

Grin, smaller ships may not quite hit that but they are not too far
off, just smaller amounts made.

Yes, staying trim tends to be a bit hard for many because the food is
good.

My least favorite is a tie: Liver and onions, collard greens.

Have to admit though whenever they served something, there was always
an alternate or 2 (main or veggie). Only once do I recall a really
oddball set where I ended up snagging peanut butter and jelly and some
bread plus a salad. Not bad for 14 years sea.