Wondering if the OP is going to turn this thread into a sales pitch for his/her product at some point?
Yeah he did already read the third post. He’s trying to sell meal kits or something.
[QUOTE=Fraqrat;86686]Yeah he did already read the third post. He’s trying to sell meal kits or something.[/QUOTE]
I have always feared the day would arrive when some food service company would break through in the industry with the NutriSystem concept of sending all the food vessels precooked and packaged. No more need for any cooks on any vessels from then on. Hungry, go to the walk in grab a plastic tray of plastic food and put it in a microwave. Ship owners would not even need the expense of putting real galleys in their vessels anymore. Just a meal room. All the meals would be in their own serving trays which would just get tossed out so no dish pits needed either.
I missed the days of the large tugs crews when they had a dedicated cook who would put out the best workingman’s meals imaginable but I have heard the stories of the daily veritable feasts on the boats in the old timey daze.
I worked on an SL7 for Operation Restore Hope in 93 going to Somalia. The cook we had was horrible we were all on Operation Solid Stool. If it wasn’t for MRE’s the whole crew would have starved. Soylent Green is coming to a galley near you.
[QUOTE=Jetryder223;85601]Spam.
Yes, we need a daily ration of spam.[/QUOTE]
I cannot agree more…
“On all the other nights we’ll just have a trough full of baked beans and garnish it with a couple of dead dogs.” - Basil Fawlty
sorry
[QUOTE=c.captain;86722]I have always feared the day would arrive when some food service company would break through in the industry with the NutriSystem concept of sending all the food vessels precooked and packaged. No more need for any cooks on any vessels from then on. Hungry, go to the walk in grab a plastic tray of plastic food and put it in a microwave.[/QUOTE]
The USCG tried this on their “Famous” Class around 30 years ago and it was an epic FAIL. I don’t think it even got to the point of implementation. I am surprised nobody has tried it recently so it could fail again miserably.
I thought Horizon Lines (or similar) tried it about eight years ago in one ship. Obviously it didn’t last.
I remember seeing a Chevron tanker in Port Hueneme around '80 that had one of those airline catering trucks jacked up to it. We were wondering if they eating prefabricated crap.
I agree that prefabricated food that is packaged like airline food eating out of the tray has no excitement to a seafarer. I mean what else is there to look forward to at the end of a day apart from a good meal? Our company is different. We just assemble the recipes according to customers preferences and have them read to cook for the first time by the end user. The key points being, no waste, no spoilage, no repeated requests for overtime by the cooks to prepare complicated meals etc. The other point being no additives, no chemicals, no extenders, just 100% pure food, with all the nutritional data included. Yes it dilutes the operator errors and accountability from the chief cook, but we already know the market is dry when looking for qualified cooks that have a menu that extends beyond 3 weeks at best.
Things have definitely moved forward from 30 years ago. USA is famous for food with chemicals. Im unsure anyone knows what pure unadulterated food actually tastes like. With $8 a day we calculated supplying BLD with 1.7kg of food per day per person! Zero waste. Waste is usually minimum 20% of what is purchased, plus your spoilage another 10%, so to start with 30% of your food budget can be saved for eating instead of binning. Anyone who is willing to buy $100k of food and throw $30k away has to be questioned.
I know the only thing familiar to current readers is the pre packaged food that is simply reheated. However there is something much better out there that allows the cook to decide how the food will be cooked.
Simple example:
This is an American French Toast ingredients in your shops:
INGREDIENTS: BATTER (BATTER MIX [WHEAT FLOUR, SUGAR, RICE FLOUR, NONFAT MILK, EGG, SALT, LEAVENING {SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE}, CINNAMON, ARTIFICIAL FLAVORS, VANILLIN, WITH NO MORE THAN 2% SILICA GEL ADDED AS AN ANTI-CAKING AGENT], WATER), BREAD (ENRICHED BLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, HIGH FRUCTOSE CORN SYRUP, VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED OILS], YEAST, CONTAINS 2% OR LESS OF: SALT, YELLOW CORN FLOUR, CALCIUM PROPIONATE [PRESERVATIVE], COLORED WITH TURMERIC EXTRACT AND PAPRIKA, NATURAL FLAVORS, DOUGH CONDITIONERS [MAY CONTAIN ONE OR MORE OF THE FOLLOWING: SODIUM STEAROYL LACTYLATE, CALCIUM PEROXIDE, MONO- AND DIGLYCERIDES, ASCORBIC ACID, AZODICARBONAMIDE, ENZYMES], DICALCIUM PHOSPHATE, DIAMMONIUM PHOSPHATE, CORN STARCH, SOY LECITHIN, SOY FLOUR), BREADING (ENRICHED BLEACHED WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, DEXTROSE, VEGETABLE OIL SHORTENING [SOYBEAN], LEAVENING [SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE], CONTAINS 2% OR LESS OF SALT, ARTIFICIAL FLAVOR, SPICE EXTRACTIVE, DOUGH CONDITIONERS [ASCORBIC ACID, L. CYSTEINE MONOHYDROCHLORIDE]), WATER, GLAZE (BLEACHED WHEAT FLOUR, MODIFIED FOOD STARCH, CORN STARCH, MALTODEXTRIN, HYDROXYPROPYL METHYLCELLULOSE, PARTIALLY HYDROGENATED SOYBEAN OIL, MONO AND DIGLYCERIDES, LEAVENING [SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE], LESS THAN 2% SILICON DIOXIDE TO PREVENT CAKING). FRIED IN SOYBEAN OIL. CONTAINS: MILK, EGGS, WHEAT, SOY
You gotta be a bloody chemist to know what that is, and i remind myself this is the stuff Americans allow their kids to eat.
This is our French Toast:
INGREDIENTS: (And Proud Of It)
Bread Portion, Egg, Milk, Bread Crumb, Wheat Flour, Brown Sugar, White Sugar, Vanilla, Cinnamon, Tapioca Starch. Browned In Soy Oil
I prefer to call it freedom toast, eff the frogs
It’s a sad state when we have to have prefabricated day old bread, egg, milk and spices. Reminds me of the last cook I sailed with before I retired.
Do you have a recipe for eggs benedict? That shits delicious.
[QUOTE=SeaSick;88387]Do you have a recipe for eggs benedict? That shits delicious.[/QUOTE]
I was appalled to see a prefabricated Hollandaise sause today at the local market. My last cook would love it.
That still wouldn’t fly at my house. They eat Gluten Free, Casein Free and Soy Free. I don’t have that luxury at work so I straddle the fence. Use coconut or almond flour and something other than soy oil and I’d try it. When my wife makes Chinese food she uses something called coconut aminos as a soy sauce replacement. Taste the same and it isn’t salty.
We should be so lucky to have a cook. Our meal (yes one a day) is prepared by the dayman. Usually it’s a kid fresh out of the academies and has never turned on a stove. If you’re really lucky, the kid is motivated and reads a cook book. Anyone else try doing the Atkins diet while at work? I am and fighting the violent urges from lack of carbs!
Shipfoodie, Your product will never fly in the bayou until you add half a can of Tony’s in every recipe. God I hate that stuff…
Your cook sucks! Our chef alternates between Tony’s, Zatatan’s and Slap Ya Mama seasonings. Sorry you’re not a conisewery of good food.