Spoiled milk in the galley; so the chief steward would take half spoiled milk/half fresh milk, and mix it to “hide” the spoiled smell/taste. This doesn’t work.
Night rations were a silver tray of cold cuts that were never replaced, only replenished, so it was a silver tray of mostly rancid meat and dried out cheese, wilty lettuce and mushy tomatoes. An AB threw the whole thing over the side one night.
So P&J right? The old standby? The only peanut butter left out after hours were those little 1/2 tablespoon sized packets, same as the jelly. And the bread was frozen, wonder types. Thawed out at room temp hi humidity so the bags looked like the bread was trying to lose weight in a sauna suit. It tasted like every frozen thing in the freezer as well, cook didn’t know the joy of baking soda.
Meal time wasn’t much better; cooked everything at breakfast in rancid leftover bacon grease to save butter- even pancakes and French toast. I wasn’t eating pork or beef so it made my life interesting.
No salad bar. Veggies were generally canned or frozen and over boiled.
Hairy chicken wings were lunch time standard-undercooked with bristles sticking out from inadequate plucking.
The fish? The ship had come brand new out of Korea on a Marshalls Island registry, reflagged USA within a week. So all the fish was diarrhea inducing mystery fish, and the chief cook had thought “its cheap, I can fill a freezer and not buy fish for a year!” Which he did. Everyone ate the fish once. Then they didnt ever again.
I lived on white rice, veggies, yogurt cups(scavenger hunt, which aren’t bad or turned bad from being left out too long) and the occasional edible chicken bit. I no shit lost 25 lbs in 67 days.
Oh, not food related but definitely stewards dept related; they bought Korean “laundry detergent” which actually was general purpose granular detergent, which induced rashes and irritation. I washed my clothes with shampoo when I found this out. No dryer sheets so sheets were rough as hell and if you turned off your cabin lights and moved your sheet around it looked like a Midwest sky during a summer thunder storm. Uncomfortable as hell too.
This was all on one ship, a ro-ro. The cruise only saw one port allowing crew off visit it made stocking up on anything impossible. I knew something was amiss when I saw like 10 cases of add water/microwave type meals in the chief mates office when I joined in NJ.
When I did get off the ship for a few hours in Agadir I ate like three loaves of bread, hit three French cafes and ate sandwiches, salads, and pastries at each one… I brought three boxes of pastries back to the boat too and they lasted about 20 minutes. I think a few ABs just raided them most weren’t event aware I brought stuff back from town.
The last ship I worked on had a great cook but a terrible chief steward; the cook did dinner, chief steward did bfast. The collaborated on lunch. Dinners were great other than the Chief steward(Aka The Sandwich Artist) tried to set him up by ordering substandard stuff, limiting what he could use, etc. Breakfasts were okay but if you wanted runny eggs you had to order hard, and vice versa. Chief steward also like to cut onions for the day first then use the same knife to cut the morning fruit bar fruit. It meant he only had to cut fruit every other day since most wouldn’t eat the strawberries and such. His pancakes were okay usually but it was a bad lottery too; if you won it you’d get raw batter in the center, with burned on once side. I ate scrambled and oatmeal most every a.m. meal.