In the royal Australian Navy, we got fed ridiculous amounts of potatoes au gratin, sans the gratin. It was like big trays of thin -ish sliced potatoes, drowned in white sauce, and walked past a tepid oven. The potato was still mostly raw. Thankfully nobody seemed to like the broccoli but me (because it was unsalted), so I’d get a mountain of broccoli and jazz it up with salt, pepper, and butter pads.
I think we got some kind of meat but for the life of me I can’t remember any specific meat dish except an inedible beef stroganoff with a thin gravy made from what tasted like all the burnt bits scraped off all the other pans, blended in some dishwater. That thing would ruin your day.
The hardest part was only having about 30 minutes to eat, and that included standing in line, which meant you were calorie constrained by how much you could stuff in your mouth in the 10 minutes of sitting time.
In the royal Australian Navy, we got fed ridiculous amounts of potatoes au gratin, sans the gratin. It was like big trays of thin -ish sliced potatoes, drowned in white sauce, and walked past a tepid oven. The potato was still mostly raw. Thankfully nobody seemed to like the broccoli but me (because it was unsalted), so I’d get a mountain of broccoli and jazz it up with salt, pepper, and butter pads.
I think we got some kind of meat but for the life of me I can’t remember any specific meat dish except an inedible beef stroganoff with a thin gravy made from what tasted like all the burnt bits scraped off all the other pans, blended in some dishwater. That thing would ruin your day.
The hardest part was only having about 30 minutes to eat, and that included standing in line, which meant you were calorie constrained by how much you could stuff in your mouth in the 10 minutes of sitting time.