Most Disliked Dishes on the Menu
Not talking about what the sailors didn't like, bugger 'em , all they had to do was eat it . What did you dread seeing on the menu , mine were crumbed beef hash cakes , individual meat pies or pasties , chicken croquettes and a couple of others I'll have to think about . Why those , just think of the labour and time involved . Hash Cakes for instance ... Cook the corned beef and put though mincer Peel and steam the spuds Chop/mince veges Mix together in 'Hobart' Wait till the mix is cool enough and mold patties Set up crumbing gear Crumb patties Deep fry and serve Then run out in the first 10 minutes :evil:

think you really covered it Jaffa,for what the troops hated,think it had to be Tripe & onions till everything else was getting short so the Tripe would get quick name change to Chicken Supreme and the dick wits would eat the crap out of it and say it was bloody great,IF they only knew hahaha

Beef olives were another pain in the arse.Did any one ever put olives in them i never did and cant think of any one that did.I would like a buck for every tray of beef olives that saw the inside of a shit bin They were never popular.Although i love them only had them a few months ago i knocked a few up for Dib dab Paul He did love them .I love the old hash cakes also but havent made any since leaving Pussers Footy today for me all day so keep well all Regards Quinny

the worst one i can remember was curried sea scollops it looked like baby shit with vegetables the dib dabs even took up a petition on the zac to have them banned . changed them to battered much nicer with chips . when i was in the PO's galley at the tross i got the arse back to main for fXXXking up the hash cakes. in my wisdom i worked it out that they had to be cooked again after making the cakes. so the corned meat would only need to be half cooked in the boiler saving time ...dont work that way do it ?duh! :oops: but i still make them now but with cooked corned meat yummy.. what about caper sauce for corned rounds if they weren't garden snails them little green balls . they were the next best thing used to make a shit load of it up at the tross and all would go into the shit bin what a waste of time .. cheer up all you gourmet cooks its all over now scrans off shutters down :grin: .best wishes johnno

I've got an ex -greenie mate who paid off a couple of years ago after 36 years and now lives locally . Was talking to his wife at an RSL do a while back and she asked . " Mick said to ask you why , whenever I cook them , he always has tinned spaghetti on a beef or veal schnitzel ?".." He tells me you know the secret ". I just said "Marg, it's gourmet cooking , its what he's used to !" 8)

What about mock chicken croquettes...the sailors loved them but they were actually tripe in disguise.!

Jez Jaffa, you obviously ran out of the corn doggie hash cakes because the troops knew how much TLC went into them. Don't sell yourself short buddy.

Jaffa,just came up with another theory on why you probably ran out of the hash cakes after 10 minutes.When you seen that they were on the menu the 1st course of action would be to ditch at least 2 thirds of the corn dog and then make up the rest . That would feed about a 100 starving recruits and the rest had to rely on the other choices and also the obglibitory curry/leftovers.

Oh yes,the curries & soups,if the poor unsuspecting only knew

I'd never heard of "Cosmipolitan Curry " until I served with 'Nullabour ' Baker on Supply . Interesting dish , that!! :shock:

Bernie you old (really old) bastard , you've worked it out !!! 8)

The old been soup was a good one you know the one we all made its Been everything else now its a soup . I thought i had seen everyway of using up left overs untill i went up to moomba There were a Half a dozen chicko rolls left from lunch and i was just about to shit bin them And the head chef said keep them ill make them up for Tea I said ok. I knocked off and come back at tea time There was a choice called Chinese pinwheels in Sweet and sour sauce .He had cut the chickos in half inch slices and made a beer batter for them and they sold like hot cakes .

disliked dishes
what about crumbed brains what a delight to behold

Fish Cakes
Fish Cakes what a pain they were! Peel your spuds cook the spuds mash the spuds add your chopped goodies and tinned tuna. Mix it up on the hobart (If you were lucky enough to have one) Shape the little mongrels then finally out the with the crumbing gear! I was glad when I got posted to Paluma as Kellick in charge of the galley where I got to write the menu. We worked a good routine on the Paluma one day on one day off. Magic!