Posted on 06/28/2019 4:27:11 PM PDT by Jamestown1630
Recently, by a circuitous route, I became interested in submarines and submariners especially the human aspect of the culture. What kind of man volunteers for this sort of duty, and how do the Navy, and individuals themselves, compensate for and cope with the extremely unnatural conditions, cramped living and limited resources?
It quickly became apparent that FOOD is very important on a submarine, in terms of morale and having something nice to look forward to; and while the job of cook there seems daunting, the submarine force is known for offering the best food of all the services. Submarine cooks have sometimes been sent to study at the Culinary Institute, as well as with famous chefs and restaurants.
Submarine Cuisine is a very interesting book published by the Submarine Research Center in Washington State in 2004, and contains many recipes from submarine cooks as well as lots of information about the foodlife and life in general on subs. It advertises itself as The secrets of the submarine cooks who, during the past fifty years, have served the best food in the world:
Another book, Dolphin Dishes, published in 1952, is actually a book of recipes from submariners wives and families, but also includes some that were favorites on particular boats, such as this Lobster Newburg served on the USS Nautilus (SSN571), the worlds first nuclear-powered sub:
Lobster Newburg Ala Nautilus
[This isnt verbatim from the book, because the instructions were a little vague; but all the ingredients are there.]
2 live lobsters
1-1/2 cups butter
1 cup sherry wine
1 tsp. Salt
dash of black pepper
¼ tsp. Paprika
dash of nutmeg
6 egg yolks, beaten
2 cups light cream
Boil lobster for 15 minutes. Remove from shell and dice meat into small pieces. Melt butter in a double boiler, blend in sherry and seasonings and add lobster. Combine egg yolks and cream.
Add egg mixture to lobster mixture slowly, stirring constantly. Cook until thick. Serve on hot toast or in patty shells.
A pdf of Dolphin Dishes is available from the Hathi Trust (takes a while to load):
https://babel.hathitrust.org/cgi/pt?id=uc1.31822037855665&view=1up&seq=12
I didnt think this would be complete without a recipe for S.O.S. - or Shit on a Shingle. Ive been told that the denigrating name isnt really because people didnt like it, but because of its ubiquity in military fare. Its one of my favorites, and while its not exactly inexpensive to make from scratch these days, thats superior to the frozen stuff:
Cream Chipped Beef
3 tablespoons butter
3 tablespoons all-purpose flour
1- 1/2 cups milk 1 (8 ounce) jar dried beef, diced
Black pepper to taste.
Melt butter over medium heat and whisk in the flour. Slowly add the milk, whisking. Keep whisking until the mixture thickens, then add black pepper to taste, and the dried beef. Serve over toast or biscuits.
For a history of the Dolphin Insignia at top, go here:
https://www.hrb-ussvi.org/single-post/2018/05/25/History-of-the-Dolphin-Insignia
And here is a discussion on Quora of submarine food, with comments from former submariners:
https://www.quora.com/How-is-the-food-on-US-navy-submarines
-JT
Wow, that’s appetizing looking. Mine droop a bit and the syrup runs into the bacon.
Bacon swimming in maple syrup......nothng wrong w/ that.
Probably late to do this tonight, but a neat idea for next year - Red White and Blue ice cubes, made from pomegrante juice, white grape juice, and blue sports drink:
https://recipecenter.giantfood.com/recipes/167165/red-white-and-blue-ice-cubes
A very happy 4th of July to all. We watched the parade today, and are waiting for the fireworks.
I'm going au naturel. Tomorrow's breakfast, an "everything bagel" with an inch of vegetable cream cheese.
Alain Ducasse at the Plaza Athenee, Paris.
Zucchini Fritters / Chili Lime Mayo
METHOD stir well 3 c grated zucchini, cup diced onion, 2 eggs---gets kinda frothy.
Add stir/combined cup flour, tsp b/powder, 1/2 tsp chili powder, s/p; fold together.
Dip spoon into batter then into 1/2" heated veg on med. Ready if oil bubbles.
Drop in heaping tb batter, six at a time. Cook centers firm 2-3 min per side; drain.
CHILI MAYO LIME DIP cup mayo, juiced 1/2 lime, 1/2 tsp chili powder.
https://maritime.org/doc/pdf/subcusine.pdf
The link worked just fine for me.
Noticed one recipe called for sheets of dried beef.
The shelves in Texas are rather sparse in this product. Years ago Armour or Hormel(?) would have shelves stocked with a few jars. It was used to prepare a cheese ball with pecans and other goodies. Is it more easily found in other parts of the USA?
Spaghetti Bolognese
SAUCE Saute 1/4 c ea butter, evo, fine-diced veg: carrot, 1/2 onion, 2 ribs celery, 3 lge chp gar/cl.
Add/saute 2 lb grnd beef. Add 4-5 tbl tomato paste, 1/4 cup+2 tb dry wh/wine, 1/4 cup veal or beef stock,
tea fresh thyme, S/p.
SERVE over al dente spaghetti, topped w/ Parm/Reggiano.
Hi VK.....I have seen this product at Walmart:
https://www.walmart.com/ip/Esskay-Genuine-Air-Dried-Chipped-Beef-3-oz/10452276
Thanks! I’ll look for it though don’t recognize the Esskay brand. Refrigerated section of the store? LOL interesting that in some parts of the country some products are not as easily found. Like searching for RANCH STYLE BEANS in NYC.
Using a different browser, your link works for me now.
The only dried beef I’ve seen in my area are very little jars. I’ve satisfied myself with the Stouffer’s stuff; but the last time we bought the jars was for a bread-bowl dip, which was great.
Maybe there’s an online source.
Haven’t seen them in years, but that found here at the time was sold in small vacuum jars which were found on the shelves, not in the refrigerated food section. Hormel was the brand
https://www.walmart.com/ip/Hormel-Ground-Formed-Sliced-Dried-Beef-2-5-oz-Pack-of-12/17254580?athcpid=17254580&athpgid=athenaItemPage&athcgid=null&athznid=PWVUB&athieid=v0&athstid=CS020&athguid=3de24583-e5c-16bf7ec4160a5a&athena=true
WalMart, supposedly, carries this according the the web.
Just don’t feel inclined to order a case when all that is needed is minute.
“Stouffer’s stuff” they sell something similar? Surprise!
It was thought they sold frozen dishes (lasagna,usually). Never searched for any other item in that brand.
Browsers can be temperamental and some just down right unfriendly. Ugh, the internet. A great tool that tends to cause headaches at times.
The Stouffer’s stuff IS frozen. It’s a pretty good facsimile, if that’s all available for a reasonable price.
Thanks, JT. Will check it out this week. Who knew?
Two alternative sources - both news to me.
:-)
BARBECUE BRISKET / A Jr League recipe
METHOD Cover/steep 5-6 lb beef brisket w/ combined 5 oz bottle Worc, 1-1/2-3 oz bottles liquid smoke,
tea gar/salt, 1/2 tea pepper, tea seasoning salt. Steep/turn covered 24 hrs.
Now, place meat/marinade in pan; foil loosely. Bake 450 deg 30 min. Reset to 225 deg; cook an hour per pound.
If lean, bake 1 hour/20 min per pound. Turn occa. Chill meat.
SERVE Slice thinly. pour sauce over; heat hot 350 deg. Serve on small sandwich buns or as main dish.
SAUCE: cup catsup, 1/3 cup worc, 3/4 cup br/sugar, tb l/juice.
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