I suppose it’s okay, if you like submarine sandwiches.
When I was serving as a seabee reservist (mid-1980’s) the Navy was cost-cutting and had jobbed out a lot of the Seabee’s food service to civilian contractors… a lowest-bidder situation and the food was terrible. OTOH, the galleys that were still run by naval personnel were generally pretty good, or so it seemed to me. One of particular note was the Seabee galley at the old Naval Station Puget Sound in Seattle, home to Reserve NMCB 18. It was renowned far & wide for the quality of it’s food. A lot of the experienced reservists around the region preferred to draw their annual ACTDUTRA there rather than in some more exotic locale, simply because they knew they’d eat so well for a few weeks.
they get mostly hot dogs.
Absolutely. No cites, but chefs at NASA and for the airlines definitely account for it. They “overseason,” but I’m sure there’s more. I think NASA noticed it, or did something about it, before the airlines.
:mad:
{I ANOINT THEE WITH WITH A WET TROUT!}
Shit that submariner/chef has to know about.
Changes your appreciation of their skills.
See Post #16. The air pressure doesn’t differ much from that of normal atmospheric air pressure for a submarine, certainly far less pressure difference than occurs with aircraft or spacecraft.
Also, in my experience on submarines, the cooks tended to dramatically “under-season” the food to cater to the least-common-denominator sailor who preferred bland food and vocally complained if the food was in any way perceived to be “spicy.”
My two cents: the Navy & Marine Corps have the best food. Seriously! I spent seven months in Afghanistan last go-around, six at Leatherneck, and one at Kandahar. The Marine Corps’ run DFAC was outstanding! They even had Class 1 draws for guys on route clearance patrols (multi-day missions). The DFACs at Kandahar made me want to find some old shoe leather to boil up.
Air Force food? Meh. At Al Udeid it was greasy and overfried; made me want MREs.
Tripler
Al Udeid AB is the armpit of the world–and the food tastes like it too.
I can’t speak for the submariners (I have the wrong set of bits), but the quality of food can vary widely from shore to ship, and even from ship to ship. My first ship was a destroyer tender that made hops from one port to another; since we weren’t underway for any appreciable length of time, we got a lot of fresh food and most of the mess management specialists (MSs) knew how to cook with them. However, the salvage and rescue ship I was on had better food overall because the entire crew was around 100 people, so it was more like a rush at a fast-food restaurant. The MSs would often make meals to order because they had the facilities and staff to do it that way, something that would have been impossible on a larger ship.