Randomness: the 18th sequel

[kristof65]

1 hour ago, Great Khan Artist said:

Okay question time: I was watching a documentary about becoming a cook in the US Army. Then I wondered, how do they cook on ships without worrying about the pots sliding off the burner when the ship lists? 

My understanding is that in heavy seas they don't cook - you get things like cold sandwiches.  I do recall seeing things like large electric kettles on my few ship galley tours, so that's probably another method. 

I can ask my son about it for subs when he gets back from his current patrol - he's a Culinary Specialist on a sub. 

[Chaoswolf]

2 hours ago, Great Khan Artist said:

Okay question time: I was watching a documentary about becoming a cook in the US Army. Then I wondered, how do they cook on ships without worrying about the pots sliding off the burner when the ship lists? 

I'm not 100% positive about this, as I wasn't a cook in the Navy, but here goes:

1) We get weather reports when we're out to sea, so if we're going to be hitting rough weather, the menu will change to reflect the increased difficulties in cooking. 

2) Remember, Navy cooks are making enough for several hundred people. They don't cook on stovetops. They'll mix ingredients together in large vessels that are generally bolted down/attached in some fashion to prevent spills, and then portion it off into individual pans to get cooked inside an oven, which has specially designed racks to keep the pans in place.

 

If anyone happens to know more/better, please feel free to correct me.

[ShadowRaven]

On board ship, much of the cooking is, or at least used to be, done with steam heat, rather than anything resembling an open, hot surface, and it used to be a lot of things were hung on a gimbal that if the boat moved under it, it would still stay more or less level. How much of that has changed, I can't say. As my only personall experience with the stuff come from WW2, or prior vintage vessels, and a lot has changed, I'm sure. 

[buglips*the*goblin]

3 hours ago, TaleSpinner said:

I'm pretty sure that you don't have the attention span to become King of Everything, so I'm not too worried.

 

That's what everyone thinks, but I can assure you that I 100% have the whatever to do the thing.  I can whatever the thing like nobody's bizness.  I even read a book once, and it didn't even have any pictures.  Well, actually it was less a book and more a sugar packet.  Or maybe it was a salt packet.  You know, actually I think it was a moist towlette.  But anyway, you better believe I know a thing or two about things and whatevers.  

[TGP]

4 hours ago, Great Khan Artist said:

Okay question time: I was watching a documentary about becoming a cook in the US Army. Then I wondered, how do they cook on ships without worrying about the pots sliding off the burner when the ship lists? 

The 1945 Cookbook of the USN

 

https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book

 

There might be ^ some clues ^ in this article. 
 

All the recipes were: “serves 100”.

[Pegazus]

All I am going to say about today is I am glad there are no meetings scheduled so far. 
 

And maybe that work right now has enough elf-up jam to recreate the mad hatter scene from Disney’s animated Alice in Wonderland. With extra elf-ups. 

[Corsair]

Okay, for the "Awww...' File

[TGP]

4 hours ago, Great Khan Artist said:

Okay question time: I was watching a documentary about becoming a cook in the US Army. Then I wondered, how do they cook on ships without worrying about the pots sliding off the burner when the ship lists? 

Navies have been coping with cooking at sea since the 1600s ?

 

https://ussconstitutionmuseum.org/2014/11/25/a-stoved-boat/

 

This is from the USS Constitution museum. There is a 1914 photo of the stove that was aboard in the 1820s, which is not even the ships original stove. 

[Serenity]

RTB Pro-Tips! New Mini! SKU#19503 - Bones 5 Fun Size Witchhunter Mousling!  Started at 11:35 AM.

 

https://www.twitch.tv/reaperminiatures

 

ETA: Anne spent the show today sculpting with green stuff to improve the look of the hat where the mouse's ears pass through it.  Also, at the end of the stream, she told us she won't be having her show on Thursday this week due to a recent rescheduling of a dental visit.

 

 

Edited March 28 by Serenity

[Green Eyed Monsty]

5 hours ago, Great Khan Artist said:

Okay question time: I was watching a documentary about becoming a cook in the US Army. Then I wondered, how do they cook on ships without worrying about the pots sliding off the burner when the ship lists? 

I never spent any time in the kitchens during my active duty but can say that for a large ship a lot of things that would require a pot are cooked in large steam kettles.  Stuff that goes in ovens is put on trays with raised edges.  I would imagine that the stove tops have "guard rails" around the edge of the cooking surface, so any pot that does slide won't go all the way off the stove.  Carriers are limited to 5 degrees of roll because there is so much "loose" stuff involved in Naval Aviation.

Standard operating procedure is for a single chain to be attached to each of the tie down points on each of the landing gear struts and arranged so they are pulling in different directions so stuff doesn't start to slide.  For heavy weather the chains will be increased to three chains on each tie down point.  The decks, both the flight deck and hangar deck, have recessed tie down points in a regular grid pattern to facilitate this procedure.  And yes, you learn quickly to watch where you are stepping otherwise you will have a long duration case of sore shins from tripping over all the chains, especially when working at night on the flight deck.

 

If you look carefully in most movies with a Navy Setting any scene that is placed in the mess [the actual name for the chow hall aboard ship] shows tables with a raised lip around the edge.

GEM

[Corsair]

2 minutes ago, Green Eyed Monsty said:

I never spent any time in the kitchens during my active duty but can say that for a large ship a lot of things that would require a pot are cooked in large steam kettles.  Stuff that goes in ovens is put on trays with raised edges.  I would imagine that the stove tops have "guard rails" around the edge of the cooking surface, so any pot that does slide won't go all the way off the stove.  Carriers are limited to 5 degrees of roll because there is so much "loose" stuff involved in Naval Aviation.

Standard operating procedure is for a single chain to be attached to each of the tie down points on each of the landing gear struts and arranged so they are pulling in different directions so stuff doesn't start to slide.  For heavy weather the chains will be increased to three chains on each tie down point.  The decks, both the flight deck and hangar deck, have recessed tie down points in a regular grid pattern to facilitate this procedure.  And yes, you learn quickly to watch where you are stepping otherwise you will have a long duration case of sore shins from tripping over all the chains, especially when working at night on the flight deck.

 

If you look carefully in most movies with a Navy Setting any scene that is placed in the mess [the actual name for the chow hall aboard ship] shows tables with a raised lip around the edge.

GEM

Otherwise, this happens

[Green Eyed Monsty]

2 minutes ago, Corsair said:

Otherwise, this happens

Nicely done photo-shop.

If you look carefully you will see a cable running across the deck, perpendicular to the long axis of the flight deck.

This is one of the wires used to "trap" landing aircraft by catching the tailhook and using a complicated mechanism below the deck to swiftly slow the aircraft.

The picture actually represents an aircraft that made a bad trap and skidded to the edge of the flight deck, with the nose landing gear caught in the catwalk along the deck edge.

GEM

[Pegazus]

Besides that, the s-foils are in the attack position! You wouldn’t want that for landing! I suspect an infiltrator. BOTLO.

[Green Eyed Monsty]

 

GEM

[haldir]