Quote:
Originally Posted by JohnnyB
Doing your cook book? Maybe you can borrow some ideas from here:
https://maritime.org/doc/pdf/subcusine.pdf
(Found this book via a Google search.)
Then put together a shorter version and call it: "Submarine cooking for Landlubbers".
JohnnyB |
Thanks JohnnyB, I liked it.
I think the best thing the Submarine Service contributed to the culinary field, is the 100 person recipe. And how to either downsize it or increase it. Many a submarine commissaryman went into catering and big restaurant cooking.
Specialists are trained in some very specific styles, like French sauces, very rich. And they tend to stay with it. The Gordon Ramsay's of the world are classically trained. To feed the rich.
But, for making meals from scratch, quickly, without recipes...give me an old Railroad Cook. Those guys were magicians.
And maybe the best of the best were either the Southern or Cajun cooks who adapted to the rest of the world's tastes.
Gordon
PS. This being said, I pay deep respect to Asian cooks who pull magic out of their WOKS, wish I had the stomach I did when I could enjoy all those wonderful flavors, spices and secrets.