Posted on 06/28/2019 4:27:11 PM PDT by Jamestown1630
This month: Cooking Under the Sea!
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-JT
Did you find any submarine recipes that called for cabbage and lots of beans?
I heard about ‘shit on a shingle’ from mother, an army wife in the fifties. Unimpressed, she was, but she was a farm girl during the depression. She and Grammaw both turned out fine chow for this growing boy...
Navy beans are good but the confined space could be a lingering problem.
LOL! I did see a list of canned foods that were not very popular - but apparently the traditional Navy Bean Soup remains popular despite....repercussions.
(Someone has told me that baking cinnamon buns on a submarine has a very positive effect on morale ;-)
I’ve heard that the polite term is ‘Same Old Stuff’.
Geez, we didn’t have any of that cuisine in the Army.
We always like to visit military museums , ships etc. Here is a you tube of a submarine. Talk about close quarters everywhere! The kitchen was very small, but extremely well organized.
https://www.youtube.com/watch?v=uOPeD1N4MbM
If you haven’t seen it yet. Das Boot has some interesting shots of all the food they had on board and how they stored it. A friends son was for a few years on a nuclear sub several years ago. Under the floor was solid food.
One thing I read seemed to indicate that Navy Bean Soup was popular for midrats.
They stuff food wherever they can. The first few weeks are the best eats, before the fresh stuff is gone.
I tried to post that link. But it’s not working when I link on FR.
I found it over at reddit on the first posting on that site.
https://www.reddit.com/r/Cooking/comments/3nun7d/us_submarine_cuisine_pdf_inside/
I tried that, too; but I still get a ‘failed to load’ error.
It may be my system; thanks for posting it.
Our ex submarine friend always likes to make this easy recipe from his days under the sea.
Chicken a la ‘Spago of the Deep’
This recipe from the USS Los Angeles was formulated for 100 servings, which is the typical cooking task facing the submarine’s mess specialists. It has been reduced in size for home cooking.
CHINESE FIVE-SPICE CHICKEN
6-1/2 pounds chicken pieces
1-1/3 cups soy sauce
2/3 cup chopped onions
3 minced garlic cloves
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
Rinse and drain chicken pieces. Combine soy sauce with onions, garlic and ginger; mix well. Pour over chicken and marinate 30 minutes, turning frequently. Drain. Place chicken on lightly greased sheet pans, skin side up.
Combine cinnamon, cloves and pepper. Sprinkle over chicken. Bake at 350 degrees for 1 hour, or until cooked through. Serves 10.
Approximate nutritional analysis per serving (chicken breast with skin): 435 calories, 22 g total fat, 6 g saturated fat, 150 mg cholesterol, greater than 2,000 mg sodium*.
After a couple months out, you want to kiss the guy that grew radishes in the bilge, after 2 weeks the fresh veg is gone.
that is what CAMS is for, Central Atmospheric Monitoring System.
Seems to me it would be an ideal place to grow mushrooms, too:
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