Bloody dish revolt What are you guys grumbling about, you normally gave us ( ab shit kickers)the shit jobs any way , and we had to do it , all before brew break !!
Jaffa- 07-13-2008
Um , Jeff . We were all " AB shit kickers" :cry: at some time . :wink:
ando- 07-24-2008
Had a thing called Dauphine potato which was a mixture of mashed spud with choux pastry folded into it, then piped onto a tray then refrigerated. The mixture was cut into croquette size pieces then deep fried. took a long time to prep because you had to do the mashed spud and choux pastry mix.
The worse job was battering the fish on a Friday at the main galley at Cerberus you use to be on the frier's from 0800 till at lest 1300 after cleaning up the mess.
neilmpenny- 08-18-2008
Re: 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:
Usually we made sure the previous watch had cooked enough corned dog for the patties the next day as well a a good load of mashed. Saved a little work. Love those puppies.
neilmpenny- 08-18-2008
The old been soup was a good one you know the one we all made its Been everything else now its a soup (snip)
My mum gave me a book she found somewhere and it is called 'The Australian' written by a guy named Bill Wannan originally in 1954. I have the 1963 pressing and the cartoons are done by WEG.
There are dozens of stories from the bush written god knows how many years ago (1850's +) faithfully retold. Anyway there is a dit in there about 'The blue stew cook'. I quote from from the book...........
Old Time Cooks
"The blue stew cook," a Darling Downs identity, specialised in a stew. He had a large, three-legged pot into which mutton and vegetables were thrown each day. This regular addittion to the stew mean't that the pot always remained full. It simmered away above the fire from week to week, always retaining it's volume, though a score of men were patiently eating it.
It was only natural that they began, finally, to look at the three-legged pot with some distaste. It was said that pieces of meat and vegetables lying around the bottom of the pot had been resting there for a month or more, despite the frequent stirrings to which the cook subjected the stew.
Finally a dyspeptic shearer, determined to have the pot completely emptied for once, tossed a couple of knobs of Reckitt's Blue into it as he passed.
Just before the next meal the cook gave the stew it's customary stir, started visibly, then recovered and yelled to the men as he ladeled out the stew to the waiting plates: "Blue stew today, boys."
...There was no refrigeration in the stations. The meat was kept in hessian safes or excavated pantries, often inadequate protection against flies.
"Hey! the meats blown." was a common complaint.
"They're dead, they won't hurt you," was the usual rejoiner from the cook.
Alan Marshall in the Australian Post, February 18, 1954.
Btw, the term "babbler" is an abbreviation of "babbling brook", which in turn, is rhyming slang for cook. Old bush slang.
ColinS- 08-18-2008
Most disliked dishe's on the memu We can all have our likes and dislikes of whats on the menu, but I don't think that you can go pass the pet hate of mine and that was Tripe and onions, just the thought of it makes me throw up. help
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