Lol the first few times he talked about the ring he looked at his hand a bit confused like he was reading from the palm of his hand. Yet now he's alot smoother for sure!
My wife started in the Navy as a Mess Management Specialist, back when the Navy actually taught the MSs how to do more than heat pre-prepared food, how to follow a recipe, calculate the volume of ingredients for various dishes whether the dish was to serve 10 or 550 people. This was in the mid 1970s. When we visited Battleship North Carolina she was very interested in the Galley, Butcher Shop and Bakery as much of this equipment was similar to what she trained to use.
I don't know why, but military food prep is one of the things I find coolest. She might be interested in the Swiss Army Cookbook, "60.006 Kochrezepte" the Swiss Army published a while back: vsmk.ch/wp-content/uploads/2018/01/60_006_d.pdf-Kochrezepte.pdf It's in German, but still, I'm sure she can piece it together.
@@hoilst265 to this day every company in the swiss army has it's own kitchen crew. In my time we had some fantastic kitchen crews. During field exercises they would follow us and cook for us in the field. Nothing like fresh made fried eggs and bacon for breakfast in the mountains on a live fire shooting EX. Only a few years ago they started buying MRE-type stuff from the norwegians, but it's still rather the exception then the norm. The thing you posted is from 2018, I don't think it's actually used by the army, but the receipes are the real deal. Even the widely dreaded Polenta.
@@Kampfhamster81 It is the same in my experience in the US army, Army cooks are taught a lot of basic cooking skills and actual information you would learn at culinary school. This was over a decade ago though
They're now Culinary Specialists, or CS. As with any job, some are really good (Those are generally selected for Chief's Mess, the Wardroom or if you're the star CS you'll probably end up as the CO's galley chef) and others need some training.
Yes extra strong coffee brewed with a pinch of salt too bad they can't get the galleys up and running (can't raise steam) but if they could I know one licensed 2nd engineer who would be more than happy to baby sit a boiler or to to facilitate that, yep thats right, this guy right here
As a kid I built models of bb62 then went in navy was stationed across harbor from 62 and 63. Loved the power they had. So happy you and your volunteers are keeping old girl in top shape, thank you
Wow, I just found your channel. Thank you for all of the great info My grandfather served on the New Jersey during the end of WWII. Radioman 3rd class Richard F Kenney. He was very proud of his ship and the part he played but did not speak of it often. This channel has given me some insight I have always wanted. Thank you
Beef, pork and lamb was procured as hanging sides. It was loaded into a freezer as hanging sides, frozen solid then stacked on the freezer deck like cordwood. Why? Because in 1944 they did not have plastic wrap. Paper is what they had and it did not stop freezer burn. So beef carcass was ice coated and stacked or hung. Meat was removed from the freezer and hung in the chill box to thaw, about a week or so, then cut cooked and served. By the 1950’s ships got “5-way” beef. Primal cuts ( leg, loin, shoulder) that could be cut and served a variety of ways. But less work for the butcher. By the 1980’s everything was cut and boxed frozen in “restaurant packs” and the butcher shop fell into disuse and was repurposed on ships large and small. Check with a local high school shop class. For a donation of teak deck pulls you might get a maple block made 1) dimensioned to fit through the hatch and 2) hollow so as to be light enough to move, but not use. It world be a prop. Do some barter.
I think High School Shop Class has kind of fallen by the wayside, but the same kind of deal might be made with a Vocational / VoTech school. For a significantly sized piece of good teak the instructors might be willing to 'knock' something together that would look very good, maybe even 'distressed' a little to look more authentic.
@@robertf3479 Actually, they might even make it out of some of the teak swapped for the job. Teak's a perfectly good wood for a butcher's block. It would also be nice to reuse the replaced teak where possible.
@@OvelNick Drachinfel (look him up). Early on in his videos he'll explain the name. About the best source for all things naval you can find. Prolific and informative.
Roast beef for me. I love how Ryan is respectful of all the other museum ships and navy ships in general and gives credit where credit is do. I love how he compares New Jersey to the other ships in her class and other ships as well and describes the similarities etc. He's definitely very respectful of the others as well. Maybe some day he will visit the other Iowas? Wisconsin is my favorite but watching the videos about the New Jersey definitely brings things into perspective of just how mighty the Iowa class Battleships were in general. I wish some day I could visit all 4 of them because they are my favorite class of warships. Cheers from Canada! Keep up the great work Ryan!!!!
My favorite cut of steak was the 20-ounce T-bones I got in the Air Force when I was TDY to Dhahran, Saudi Arabia. These were prime Australian beef steaks. Our quarters were the Ramada Inn and the dining room was our mess hall. The best part was everything on the menu was on the King's tab! I enjoyed quite a few during my 72-day TDY. One other steak story. In 2003 with my Michigan Army National Guard Company, we were at Camp Virginia. The Chall Hall advertised we were going to have steak in a few days. YUM! Well, the "steak" was a bit tough. It was hard to cut with the plastic "silverware". The Soldier across the table was sawing mightily on his steak. I asked him if he knew about the camel racetrack near the Camp. He said he had heard of it. I told him that we are eating one of the losers. He looked at me, his steak, me, and then went back to sawing on his steak!
Steak night on the destroyer was usually followed by an announcement that we weren't going home for a while. Usually because IUSS lost track of a Chinese submarine. Or North Korea was prepping a rocket launch.
@@robertf3479 same as for the Marines, before amphibious landing or assault, the mess would serve us steak and eggs. Prior to 2001 Afghan invasion Marines had Lobster
Favorite cut? Being an army guy, my navy experience is limited but I do love what meat they don't finish first, or even the second time around. I love SOS as done by a naval MMS. If I happen to pass through a navy town, I'll keep an eye out for a diner that caters to the navy guys and order up a plate of good old SOS, which is all of the stuff they couldn't fit into a hotdog, mixed with cream and a overabundance of pepper among other things. Sound gross, but done right it is heavenly!
@@jeremyperala839 He had a great sense of humor and treated my Dad very well. When my Grandfather was discharged after WWI, he bought the first history written about it, but never read it. It was passed to Dad, who never read it. I did read it as a teenager. Several chapters were first person accounts of the front. One was written by then Lieutenant Cates, who described leading a counterattack while completely nude, until a Sergeant covered him with a trench coat. I read parts of the chapter to Dad and told him that he missed several chances to "rib the old man." He said Cates would have loved it, as he was quite a joker. Cates called my Dad "Stinky" because of an incident that happened to him in boot camp while Cates was inspecting. When choosing a new cook, Cates looked at Dad and said, "I want you, Stinky!" He remembered that one recruit from years before. He was all about his Marines.
My dad was on a troop ship heading to Guadalcanal and he said they stopped at New Zealand and picked up tons of mutton to feed the troops. They served it for breakfast, lunch and dinner everyday all the way to Guadalcanal, the whole ship wreaked of mutton and he had to sleep out on deck to try and avoid the smell. He never ate mutton again for the rest of his life and he was a butcher.
Big butcher blocks like that are usually not glued as a solid block, rather the layers have some interlocking joinery that keeps them in alignment and then threaded rods run through it to hold it all together. You can see the ends of the rods on the one in the video. So the weight and size fitting through doors is really not an issue on a real one as you can take it apart.
My first union job in HS was butcher clean up after work. I made so much more than my friends. I remember cleaning all that equipment like the band saw. I still remember how to sharpen a scraper and scrape and clean a butcher block just did that to my cutting board Monday. Your carpenters should be able to make up a block by gluing up short stock then truing it and adding legs. I have been a vegetarian for over 30 years now so I have no favorite cut of meat.
The butcher shop was set up to butcher sides of beef or pork or sheep or goat, what even was available. The USS Gadsden shipped out of Mobile, Alabama with frozen meat in 1945 to the South Pacific. The butcher shop also sliced canned ham or frozen baloney as well as thawing meat for the galley.
He's doing a great job not only for his musuem but representing navy history in general. I am wondering if Ryan will cover the history of Turbinia some day.
Depends on the size of the ship and cargo. Sheep, goats, pigs are smaller and easier to keep alive at sea but I suppose with basically free labor if it was a Navy ship.
Butcher blocks are actually pretty simple to make, it's basically just a bunch of maple boards planed and glued together so you're cutting on the end grain instead of across the grain. I'd bet money that the ship's carpentry shop could bang one out in an afternoon, not counting the time it takes the glue to dry and half an hour post-glue-drying to oil it up.
@@BattleshipNewJersey Many years ago when with my parent's trailer club, one of the members at a restaurant ordered his steak extra rare. Once he had it, I told him a good veternarian could still save it! He didn't like my humor!
I have a question that would take a long explanation. I know that the N. J. is connected to shore power, but how is it connected to the ship? Does it have hookups? Aren't ships run on DC power? What on the ship is currently powered?
I would be curious how much power a shore line provides versus how much power the onboard generators could supply. And at what voltage / amperage does the shore power provide or is needed ?
It's basically a giant extension cord. The ship was designed to do this when it came into port. Most things today are powered, not all of the heavy equipment but the lights and radios and hvac certainly
Iowa class Battleships have 8 shore power terminals on each side of the ship. (Iowa has 10) each cable carries 400 amps. 3 phase 440 v.ac. ship has 8 steam turbine generators @ 1250 kw. 440 3 phase. Navy stopped using D.C. in the late 20's as primary power.
@@georgemusulin5812 Thank you very much. Great information. Who provides the shore power cable - the Ships themselves or the shore terminal ? Wondering if the ship would have to account for the cables if they had to carry them.
@@wonniewarrior The shore facility keeps possession of the cables. They are quite heavy and a crane is used to drape them aboard. On the Iowa we did it the hard way.
Prime rib is now a rarity on ships... if you're on a carrier they'll have a side of beef to carve up on Sundays but the good steaks are reserved for special occasions like birthday month dinners and when the FSO suddenly realizes they're about to expire.
Favorite cut of red meat was top round steak. I used to eat it everyday when I lived at home with mommy and daddy and they bought the food. I sure do miss eating red meat daily.
Yep can't go wrong with a prime rib. While working in a Philly slaughterhouse back in the 1970's they would lock up all of the 2 or 3 ounce hanging tendors that each steer produced. ( only 1 little hanging tendor per steer ). Used to use fishing hooks while on cat walk in meat cooler to get some. Would wrap them in aluminum foil then tie that to a steam pipe to cook for the best lunch.
So many neat videos coming from your North Carolina visit. And you said you guys were there only 1 1/2 days? The shooting schedule must have been crazy! I know it wouldn't be possible, but what would be really cool is an Iowa class with say the port side being in WWII config, and the starboard side being 1980s config.
It was a wild day and a half to shoot all these videos, meet with their staff, and we spent a couple hours hanging out with subscribers who came to meet us.
LOL!!! I make mine combining ground chuck with mild pork sausage 2-1 ratio as my basis, adding seasoned cracker meal, egg as a binder and various spices and BBQ sauce to taste. Wife likes the way I make it.
On the small boys we might have steak and lobster about once-a-month when at sea (make sure to bring a sharp Buck knife for the steak 😁). On the carrier they would limit this to birthday boys for that month.
When approaching restoration, how do you balance the folks who served on or have strong opinions about “how it should be” with the museum vision? Talking about turret restorations a while back, it was mentioned that volunteers may have at one point cannabed the other turrets to make their preferred one look complete. I imagine this was done out of enthusiasm, even if it isn’t too helpful from a historical/curatorial perspective…
On the subject of the not-the-one-ring, you ought to provide rustic and main with a bit of spare bronze from the New Jersey, and maybe a bit of different wood from elsewhere on the ship. Then the whole ring would be made entirely of the ship
We really only have wood on the deck, they deliberately made sure there wasn't other wood or flammable materials on board. And unlike NC, we aren't currently removing and steel.
Ryan, I'm sure you can find someone to replicate that butcher's block. Get some measurements, especially of the individual blocks of wood that make up the top, find out what timber it's made from (I'm going to guess oak), and get it made!
Ryan is going to hate me but I slice up rib roasts into ribeye steaks. Getting proper USDA Prime is rather cumbersome and all my friends in restaurant supply business lost their jobs due to the coof. I'll check around for a wooden butcher block but I haven't seen wood in commercial kitchen in a thirty years. Maybe in an old hotel kitchen or something.
Prime rib for me unless lobster is available and if surf + turf with baked potato and corn on the cob with plenty of butter and biscuits or roles to sop it up
It's also much easier to source meat like that. it's a *lot* cheaper (a half cow, about 800 lbs of meat is like $500-800 for you and i) stores easier, and is getting in the supply chain as close to the actual farms as possible, so no interruptions
As a nation and even as a world we have a lot more prepared food ready to go these days. Back in the day you could find a slaughter animal as easy as you can find processed food now.
hmm. Which cut is my favourite. That's a tough one, so many are good depending on how you prepare them. If I'm in Texas I'll take a nice brisket but I've had great ribs, great prime rib, and great steaks of various cuts. Guess I just like meat.
To be fair, they're not that expensive for what they are. I got a wedding band made 5 years ago, just two rods of rose gold twisted together, bent into a ring, and the ends gold soldered together. Very quick work, but there was of course the cost of the gold itself. That cost about 10% more than one of the rustic and main jobs, which are far more intricate, and waste alot of rare wood in the process. As a wedding band these are pretty good, but as a trinket? Maybe not. That said, look at how much money people waste on a Smart phone that's going to be worthless in 3 years time. Horses to courses etc
@@gavindavies793 Well and I’m sure at least a portion of the cost is donation to the museum, probably indirectly but still. It’s not like you can run to Lowe’s for a chunk of battleship deck.
@@johnbeauvais3159 Hmmm... "Limited Edition Battleship teak at your local Home Depot or Lowes" Build a new pool house or repair your home with battle-tested history. That's an angle the memorial ship foundations might consider!
@@AvengerII Someone recently was asking about making 1911 grips out of the teak. I think if you did a laser etch on a knife with the grip scales made from the deck you could sell those.
Man everything was just better back then! Yes I get the cost issue and the steel issue. So we can’t build anymore. I forget which ones by 2/4 of the Iowa’s were barely used and have at least 20 years of life left. With Base Bleed shells you Could get upwards of 50 miles of range out of a 16” projectile. Get rid of (2) more 5” turrets, add new 5”, add new tomahawks and boom. Modernized!
I am surprised that they kept the butcher shop into the ‘80s. Hanging beef was pretty much going out of style by the ‘80s. It pretty much had converted over to “box beef” pre cut meat in a box. Each box is filled with the same cut of meat. Ten pounds of stew meat,fifteen pouns of burger patties or 10 pounds of tenderloin steaks. I work at the Coast Guard Academy in New London CT. I write the menus and order the food to feed the cadets. We serve about 3000 meals a day. What Ryan said with the scale is exactly right. If we want to serve everyone a four ounce portion of meat you have to figure anywhere from 4.25 to 5.25 ounces of raw meat (because the fat melts and juice comes out). Take the raw weight multiply it by the number of portions you are going to serve, then divide by sixteen and you have the number of pounds of meat you need to serve the meal.
I know you talked about this in another episode, but I also find it interesting think about the "era" you're trying to interpret. Why is the WWII era butcher shop any "more" important that the '80's era donut shop? Just an interesting thing to think about.
I'd have to say my favorite cut of meat is all of it. I don't discriminate about me meat. I'll eat it all unless someone really does a bad number on it
I love how Ryan is getting substantially better at being a host. The LOTR ring part was a good example of this.
Agreed. It's great watching him grow as a host over the past years. He has started to get a lot more comfortable allowing for easier dialogue imo.
Hilarious! He's so knowledgeable too.
Lol the first few times he talked about the ring he looked at his hand a bit confused like he was reading from the palm of his hand. Yet now he's alot smoother for sure!
"Rustic & Main, not a maker of evil rings."
@@leokim2998 "Rustic & Main --
If you want Power Rings, go to Oa or ask Voldemort and Sauron!"
My wife started in the Navy as a Mess Management Specialist, back when the Navy actually taught the MSs how to do more than heat pre-prepared food, how to follow a recipe, calculate the volume of ingredients for various dishes whether the dish was to serve 10 or 550 people. This was in the mid 1970s. When we visited Battleship North Carolina she was very interested in the Galley, Butcher Shop and Bakery as much of this equipment was similar to what she trained to use.
You made me realize it's the same way for a lot of restaurants and a TON of households. Old, from-scratch cooking is a dying art.
I don't know why, but military food prep is one of the things I find coolest. She might be interested in the Swiss Army Cookbook, "60.006 Kochrezepte" the Swiss Army published a while back: vsmk.ch/wp-content/uploads/2018/01/60_006_d.pdf-Kochrezepte.pdf
It's in German, but still, I'm sure she can piece it together.
@@hoilst265 to this day every company in the swiss army has it's own kitchen crew. In my time we had some fantastic kitchen crews. During field exercises they would follow us and cook for us in the field. Nothing like fresh made fried eggs and bacon for breakfast in the mountains on a live fire shooting EX.
Only a few years ago they started buying MRE-type stuff from the norwegians, but it's still rather the exception then the norm.
The thing you posted is from 2018, I don't think it's actually used by the army, but the receipes are the real deal. Even the widely dreaded Polenta.
@@Kampfhamster81 It is the same in my experience in the US army, Army cooks are taught a lot of basic cooking skills and actual information you would learn at culinary school. This was over a decade ago though
They're now Culinary Specialists, or CS. As with any job, some are really good (Those are generally selected for Chief's Mess, the Wardroom or if you're the star CS you'll probably end up as the CO's galley chef) and others need some training.
Wouldn't you love the USS New Jersey Museum and Steakhouse! Endless coffee with every meal would be an authentic touch.
The coffee would have to be the extra strong Navy coffee.
Yes extra strong coffee brewed with a pinch of salt too bad they can't get the galleys up and running (can't raise steam) but if they could I know one licensed 2nd engineer who would be more than happy to baby sit a boiler or to to facilitate that, yep thats right, this guy right here
As a kid I built models of bb62 then went in navy was stationed across harbor from 62 and 63. Loved the power they had. So happy you and your volunteers are keeping old girl in top shape, thank you
Wow, I just found your channel. Thank you for all of the great info
My grandfather served on the New Jersey during the end of WWII. Radioman 3rd class Richard F Kenney. He was very proud of his ship and the part he played but did not speak of it often. This channel has given me some insight I have always wanted. Thank you
Welcome aboard!
Beef, pork and lamb was procured as hanging sides. It was loaded into a freezer as hanging sides, frozen solid then stacked on the freezer deck like cordwood. Why? Because in 1944 they did not have plastic wrap. Paper is what they had and it did not stop freezer burn. So beef carcass was ice coated and stacked or hung.
Meat was removed from the freezer and hung in the chill box to thaw, about a week or so, then cut cooked and served.
By the 1950’s ships got “5-way” beef. Primal cuts ( leg, loin, shoulder) that could be cut and served a variety of ways. But less work for the butcher.
By the 1980’s everything was cut and boxed frozen in “restaurant packs” and the butcher shop fell into disuse and was repurposed on ships large and small.
Check with a local high school shop class. For a donation of teak deck pulls you might get a maple block made 1) dimensioned to fit through the hatch and 2) hollow so as to be light enough to move, but not use. It world be a prop. Do some barter.
I think High School Shop Class has kind of fallen by the wayside, but the same kind of deal might be made with a Vocational / VoTech school. For a significantly sized piece of good teak the instructors might be willing to 'knock' something together that would look very good, maybe even 'distressed' a little to look more authentic.
@@robertf3479 Ya. Thanks Bob. Your right. Im just feeling my age and living in the past I guess.
@@robertf3479 Actually, they might even make it out of some of the teak swapped for the job. Teak's a perfectly good wood for a butcher's block. It would also be nice to reuse the replaced teak where possible.
@@evensgrey Good point.
When drach comes to the US to visit I want to see him and Ryan do a video together. 🤞 🤞
Me too!
That would be both interesting and fun!
OK. I gotta ask, who is drach? What is drach? I see his coming talking about on these videos more than God in the old testament. Lol.
@@OvelNick Drachinfel (look him up). Early on in his videos he'll explain the name. About the best source for all things naval you can find. Prolific and informative.
@@OvelNick Drachinifel or Drach for short is a British naval historian here on RUclips. If you like Naval History he's the guy to go to.
Roast beef for me. I love how Ryan is respectful of all the other museum ships and navy ships in general and gives credit where credit is do. I love how he compares New Jersey to the other ships in her class and other ships as well and describes the similarities etc. He's definitely very respectful of the others as well. Maybe some day he will visit the other Iowas? Wisconsin is my favorite but watching the videos about the New Jersey definitely brings things into perspective of just how mighty the Iowa class Battleships were in general. I wish some day I could visit all 4 of them because they are my favorite class of warships. Cheers from Canada! Keep up the great work Ryan!!!!
Best ad for the ring yet
My favorite cut of steak was the 20-ounce T-bones I got in the Air Force when I was TDY to Dhahran, Saudi Arabia. These were prime Australian beef steaks. Our quarters were the Ramada Inn and the dining room was our mess hall. The best part was everything on the menu was on the King's tab! I enjoyed quite a few during my 72-day TDY.
One other steak story. In 2003 with my Michigan Army National Guard Company, we were at Camp Virginia. The Chall Hall advertised we were going to have steak in a few days. YUM! Well, the "steak" was a bit tough. It was hard to cut with the plastic "silverware". The Soldier across the table was sawing mightily on his steak. I asked him if he knew about the camel racetrack near the Camp. He said he had heard of it. I told him that we are eating one of the losers. He looked at me, his steak, me, and then went back to sawing on his steak!
Steak night on the destroyer was usually followed by an announcement that we weren't going home for a while. Usually because IUSS lost track of a Chinese submarine. Or North Korea was prepping a rocket launch.
Yeah, we would get the same preparatory meal (surf and turf) just before the Skipper would give us the bad news.
@@robertf3479 same as for the Marines, before amphibious landing or assault, the mess would serve us steak and eggs. Prior to 2001 Afghan invasion Marines had Lobster
There is already a great video about the North Carolinas butcher shop made by one of their volunteers!! I recommend it!!
Favorite cut? Being an army guy, my navy experience is limited but I do love what meat they don't finish first, or even the second time around. I love SOS as done by a naval MMS. If I happen to pass through a navy town, I'll keep an eye out for a diner that caters to the navy guys and order up a plate of good old SOS, which is all of the stuff they couldn't fit into a hotdog, mixed with cream and a overabundance of pepper among other things. Sound gross, but done right it is heavenly!
My Dad was base butcher for Naval Ammunition Depot Hawthorne, Nevada after serving as Personal Party Cook for General Clifton B. Cates.
Clifton Cates had an interesting career and was a great Marine.
@@jeremyperala839 He had a great sense of humor and treated my Dad very well. When my Grandfather was discharged after WWI, he bought the first history written about it, but never read it. It was passed to Dad, who never read it. I did read it as a teenager. Several chapters were first person accounts of the front. One was written by then Lieutenant Cates, who described leading a counterattack while completely nude, until a Sergeant covered him with a trench coat. I read parts of the chapter to Dad and told him that he missed several chances to "rib the old man." He said Cates would have loved it, as he was quite a joker. Cates called my Dad "Stinky" because of an incident that happened to him in boot camp while Cates was inspecting. When choosing a new cook, Cates looked at Dad and said, "I want you, Stinky!" He remembered that one recruit from years before. He was all about his Marines.
“One Ring to rule them all,
One Ring to find them,
One Ring to bring them all
and in the darkness bind them.”
My dad was on a troop ship heading to Guadalcanal and he said they stopped at New Zealand and picked up tons of mutton to feed the troops. They served it for breakfast, lunch and dinner everyday all the way to Guadalcanal, the whole ship wreaked of mutton and he had to sleep out on deck to try and avoid the smell. He never ate mutton again for the rest of his life and he was a butcher.
During Invasion of Tarawa the navy guys served the marines with Steak and Eggs before the landing for morale
Big butcher blocks like that are usually not glued as a solid block, rather the layers have some interlocking joinery that keeps them in alignment and then threaded rods run through it to hold it all together. You can see the ends of the rods on the one in the video. So the weight and size fitting through doors is really not an issue on a real one as you can take it apart.
Former Navy EN1(SW) here. My favorite cut is either sirloin tips or a bacon wrapped filet mignon, cooked medium rare but a bit more on the rare side.
My first union job in HS was butcher clean up after work. I made so much more than my friends. I remember cleaning all that equipment like the band saw. I still remember how to sharpen a scraper and scrape and clean a butcher block just did that to my cutting board Monday. Your carpenters should be able to make up a block by gluing up short stock then truing it and adding legs. I have been a vegetarian for over 30 years now so I have no favorite cut of meat.
You can build what looks like that heavy butcher block using 4x4’s and a frame covered with joined and aged wood if all you need is a prop
Would love to take a tour. Have toured the Alabama years ago. Thank you for preserving the ship and its memories
The butcher shop was set up to butcher sides of beef or pork or sheep or goat, what even was available. The USS Gadsden shipped out of Mobile, Alabama with frozen meat in 1945 to the South Pacific. The butcher shop also sliced canned ham or frozen baloney as well as thawing meat for the galley.
Keep up the good work! Enjoying your videos.
He's doing a great job not only for his musuem but representing navy history in general. I am wondering if Ryan will cover the history of Turbinia some day.
In the Age of Sail they would just lead the live bullocks onto the ship and butcher as needed. When those were gone, salt beef from the cask.
Depends on the size of the ship and cargo. Sheep, goats, pigs are smaller and easier to keep alive at sea but I suppose with basically free labor if it was a Navy ship.
I want to see the Iowa Class deep fryer in action. I heard it could could deep-fry a buffalo in thirty seconds.
Uncle Moe's!
30 seconds? But I want it _now_ ...
Butcher blocks are actually pretty simple to make, it's basically just a bunch of maple boards planed and glued together so you're cutting on the end grain instead of across the grain. I'd bet money that the ship's carpentry shop could bang one out in an afternoon, not counting the time it takes the glue to dry and half an hour post-glue-drying to oil it up.
I am a vegetarian, so, no favorite cuts of meat, I am commenting to help the channel! Thanks for the interesting videos!
Our editor is also a vegetarian. She prefers her meat alive.
@@BattleshipNewJersey Ahaa, tartar!
@@BattleshipNewJersey Many years ago when with my parent's trailer club, one of the members at a restaurant ordered his steak extra rare. Once he had it, I told him a good veternarian could still save it! He didn't like my humor!
I have a question that would take a long explanation. I know that the N. J. is connected to shore power, but how is it connected to the ship? Does it have hookups? Aren't ships run on DC power? What on the ship is currently powered?
I would be curious how much power a shore line provides versus how much power the onboard generators could supply. And at what voltage / amperage does the shore power provide or is needed ?
It's basically a giant extension cord. The ship was designed to do this when it came into port.
Most things today are powered, not all of the heavy equipment but the lights and radios and hvac certainly
Iowa class Battleships have 8 shore power terminals on each side of the ship. (Iowa has 10) each cable carries 400 amps. 3 phase 440 v.ac. ship has 8 steam turbine generators @ 1250 kw. 440 3 phase. Navy stopped using D.C. in the late 20's as primary power.
@@georgemusulin5812 Thank you very much. Great information. Who provides the shore power cable - the Ships themselves or the shore terminal ? Wondering if the ship would have to account for the cables if they had to carry them.
@@wonniewarrior The shore facility keeps possession of the cables. They are quite heavy and a crane is used to drape them aboard. On the Iowa we did it the hard way.
Prime rib is now a rarity on ships... if you're on a carrier they'll have a side of beef to carve up on Sundays but the good steaks are reserved for special occasions like birthday month dinners and when the FSO suddenly realizes they're about to expire.
' Battleship New Jersey's butcher shop is mostly gutted' great pun.
Favorite cut of red meat was top round steak. I used to eat it everyday when I lived at home with mommy and daddy and they bought the food. I sure do miss eating red meat daily.
Yep can't go wrong with a prime rib. While working in a Philly slaughterhouse back in the 1970's they would lock up all of the 2 or 3 ounce hanging tendors that each steer produced. ( only 1 little hanging tendor per steer ). Used to use fishing hooks while on cat walk in meat cooler to get some. Would wrap them in aluminum foil then tie that to a steam pipe to cook for the best lunch.
Food is morale in the Navy ships, couldn't fight and do your job without proper food
Mordorophobia. Fear that taking off your wedding ring could summon The One That Shall Not Be Named.
A wedding ring is like a tourniquet. They both cut off the circulation.
The lord of the death eaters probably never saw any halflings
One can't simply walk on the isle.
Ryan is getting some Linus Tech Tips level of confidence here. Really like it! Great audio in this clip, too.
I wonder if we could get Linus to visit and help Ryan out with a tech makeover now that the borders are open.
@@seldoon_nemar well that would be fun, but sadly I think this is all out of LTT's scope of interest, they couldn't make a video about the battleship
@@Galf506 have him come and install wifi or something for the ship, hah
We used super heated steam jets to heat sauces etc very fast. Six gallons of custard in under a minute. That sort of thing.
Ryan, I like your favorite cut of beef: 18oz of prime rib and a boat load of mash potatoes with a side of steamed asparagus!
So many neat videos coming from your North Carolina visit. And you said you guys were there only 1 1/2 days? The shooting schedule must have been crazy!
I know it wouldn't be possible, but what would be really cool is an Iowa class with say the port side being in WWII config, and the starboard side being 1980s config.
It was a wild day and a half to shoot all these videos, meet with their staff, and we spent a couple hours hanging out with subscribers who came to meet us.
Favorite cut: 8 oz Filet of Meatloaf
LOL!!! I make mine combining ground chuck with mild pork sausage 2-1 ratio as my basis, adding seasoned cracker meal, egg as a binder and various spices and BBQ sauce to taste. Wife likes the way I make it.
Thank You
A hint to get the butcher block, find an old bowling alley that's being gutted.
I'm a ribeye guy. At least 2 1/2 inches thick. Seared very rare on a charcoal grill and served with steamed asparagus and a baked potato.
On the small boys we might have steak and lobster about once-a-month when at sea (make sure to bring a sharp Buck knife for the steak 😁). On the carrier they would limit this to birthday boys for that month.
That sounds familiar.
18 ounce New York strip cooked medium. By the way Mr. curator congratulations on surpassing the 50,000 subscriber mark.
Please show the freezer space. Where do they keep "tons and tons of meat" frozen??
Check this out ruclips.net/video/kMUj5tWyue4/видео.html
How far was the butcher shop from the reefers? Could they use the hoists and rails to move the sides or did they have to gang carry them?
When approaching restoration, how do you balance the folks who served on or have strong opinions about “how it should be” with the museum vision? Talking about turret restorations a while back, it was mentioned that volunteers may have at one point cannabed the other turrets to make their preferred one look complete. I imagine this was done out of enthusiasm, even if it isn’t too helpful from a historical/curatorial perspective…
On the subject of the not-the-one-ring, you ought to provide rustic and main with a bit of spare bronze from the New Jersey, and maybe a bit of different wood from elsewhere on the ship. Then the whole ring would be made entirely of the ship
We really only have wood on the deck, they deliberately made sure there wasn't other wood or flammable materials on board. And unlike NC, we aren't currently removing and steel.
"I love me some cookie dough. I love a prime rib. Mmm."
- Ryan Samanski, curator, battleship New Jersey museum and memorial
Why does a warship have a butcher shop? I read that Hornblower book.
A good Porterhouse, rare but not blue.... sooo good
Ryan, I'm sure you can find someone to replicate that butcher's block. Get some measurements, especially of the individual blocks of wood that make up the top, find out what timber it's made from (I'm going to guess oak), and get it made!
My favorite cut of meat is the Porterhouse or a Nice big Rib steak, of course cooked medium rare!
Does New Jersey still have it's cobbler shop? Does it still have uniform repair shop?
The cobbler shop was converted into additional berthing for the chiefs in the 80s
Best ring commercial ever.
Welcome to wilmington!
Making me hungry watching......thanks Ryan....
Ryan is going to hate me but I slice up rib roasts into ribeye steaks. Getting proper USDA Prime is rather cumbersome and all my friends in restaurant supply business lost their jobs due to the coof.
I'll check around for a wooden butcher block but I haven't seen wood in commercial kitchen in a thirty years. Maybe in an old hotel kitchen or something.
I think the only reasonable option is to fabric a lightweight replica, real wood but not chop-proof
@@Galf506
Great idea! They do have supply of old teak available too🤣
Ok, just heard back from my buddy who is an executive chef. He said wooden cutting boards are no bueno with health departments nowadays.☹️
Prime rib for me unless lobster is available and if surf + turf with baked potato and corn on the cob with plenty of butter and biscuits or roles to sop it up
Why not make a hollow butchers block out of reclaimed timber, similar size and dimensions. Plus much easier to install.
Could also make a solid one, which would be easier, but much harder to move around.
It's the US navy; they never do anything easily.
"Not even the firepower of the Black Dragon herself could undo that which was forged by the evil ones in DC " - Ryan,
It's also much easier to source meat like that. it's a *lot* cheaper (a half cow, about 800 lbs of meat is like $500-800 for you and i) stores easier, and is getting in the supply chain as close to the actual farms as possible, so no interruptions
they most likely stopped using the butcher shops since it was all sliced and boxed and made easier to ship and store and unrep
As a nation and even as a world we have a lot more prepared food ready to go these days. Back in the day you could find a slaughter animal as easy as you can find processed food now.
Ribeye grilled over mesquite, if you don't have that, I guess I could...ah..be okay with some prime rib if I just had to.
I'll take the whole rib cut, bones in, 24oz
I love a prime rib or a ribeye. With a Famous Idaho baked potato. Butter and sour cream 👌🏻🇺🇸🥔
I have the butcher block off the Uss wisconsin
I work in the meat processing industry, actually I would love to see how military/naval meat processor compared to its civilian counterpart
plus what kind of Battle Stations would a butcher have that's that's that's it that's the question I have
hmm. Which cut is my favourite. That's a tough one, so many are good depending on how you prepare them. If I'm in Texas I'll take a nice brisket but I've had great ribs, great prime rib, and great steaks of various cuts. Guess I just like meat.
Have one built just like the one on the New Jearsy, I'm sure someone skilled might donate their time, you provide the materials or get them donated!
Did mystery meat come in big slaps too?
I have the butcher blocks off of the USS Wisconsin
Please do a video on what if one or two iowa class battleships fought against the entire German navy in the battle of Jutland
Shame those rings are so expensive, having one would be so cool.
To be fair, they're not that expensive for what they are. I got a wedding band made 5 years ago, just two rods of rose gold twisted together, bent into a ring, and the ends gold soldered together. Very quick work, but there was of course the cost of the gold itself. That cost about 10% more than one of the rustic and main jobs, which are far more intricate, and waste alot of rare wood in the process. As a wedding band these are pretty good, but as a trinket? Maybe not. That said, look at how much money people waste on a Smart phone that's going to be worthless in 3 years time. Horses to courses etc
@@gavindavies793 Well and I’m sure at least a portion of the cost is donation to the museum, probably indirectly but still. It’s not like you can run to Lowe’s for a chunk of battleship deck.
@@johnbeauvais3159 Hmmm... "Limited Edition Battleship teak at your local Home Depot or Lowes"
Build a new pool house or repair your home with battle-tested history.
That's an angle the memorial ship foundations might consider!
@@AvengerII Someone recently was asking about making 1911 grips out of the teak. I think if you did a laser etch on a knife with the grip scales made from the deck you could sell those.
@@johnbeauvais3159 Battleship Texas did that for a time.
Man everything was just better back then! Yes I get the cost issue and the steel issue. So we can’t build anymore. I forget which ones by 2/4 of the Iowa’s were barely used and have at least 20 years of life left. With Base Bleed shells you
Could get upwards of 50 miles of range out of a 16” projectile. Get rid of (2) more 5” turrets, add new 5”, add new tomahawks and boom. Modernized!
I am surprised that they kept the butcher shop into the ‘80s. Hanging beef was pretty much going out of style by the ‘80s. It pretty much had converted over to “box beef” pre cut meat in a box. Each box is filled with the same cut of meat. Ten pounds of stew meat,fifteen pouns of burger patties or 10 pounds of tenderloin steaks.
I work at the Coast Guard Academy in New London CT. I write the menus and order the food to feed the cadets. We serve about 3000 meals a day. What Ryan said with the scale is exactly right. If we want to serve everyone a four ounce portion of meat you have to figure anywhere from 4.25 to 5.25 ounces of raw meat (because the fat melts and juice comes out). Take the raw weight multiply it by the number of portions you are going to serve, then divide by sixteen and you have the number of pounds of meat you need to serve the meal.
The butcher shop got it's block last weekend :)
Ryan's begin to hold on to his *precious* I see. What kind of meat products they had from 1940's to the 1980's?
sweet ryan, loved the video, AMH1 USN RET
1kg rib on the bone, salt and pepperee, quick overnight "dry age" in the fridge and reverse sear to medium rare.. 👌
I know you talked about this in another episode, but I also find it interesting think about the "era" you're trying to interpret. Why is the WWII era butcher shop any "more" important that the '80's era donut shop? Just an interesting thing to think about.
That's funny, looks exactly like sickbay.
Don’t get them mixed up when looking for a snack or are injured
well... at the end of the say, meat is just dead animal, might as well make the best use of it
I have an interest in naval history and all that good stuff, but I come back for Ryan lol.
Someone needs to have it when he puts on the ring he disappears
Probably becomes part of the ship
My initial joke response to the question was: "Both were built between the 30's and 40's respectively, why WOULDN'T they have a butcher's shop?"
So if you did a Video on "Hotel Services" what did the Iowas have? I am guessing, Butcher, Bakery, Commissariat. Cinema? Gym/ weights room? TV studio?
We'd have to make more of a playlist, we've got all of those things!
Prime rib ! Nothing better!
Top of the food chain baby!
My dog voted for a big t-bone or bone in with lots of bone ribeye for the best cut... I'd be happy with the meat part of either...
Delmonico is my favorite cut of steak, chicken thighs are my favorite cut of chicken.
Ribeye, pan seared and finished in butter with thyme and garlic cloves. No sauce needed.
Yum! Someone after my own heart ... err ... tummy!
The Lord of the rings reference had me laughing.
"I don't need a magic volcano!" YES!
I'd have to say my favorite cut of meat is all of it. I don't discriminate about me meat. I'll eat it all unless someone really does a bad number on it
Rustic and Main do woodworking, surely they would be up to the challenge to make a butchers block?
Porterhouse Medium Well please.
Fish Is what I like To Have For Dinner On The Battle Ship
Prime rib steak is also my preference, but T-Bone, New York strip, and top sirloin are also good.
you should build the butchers block in place then you wont be size limited you guys have the wood working equipment to do it
I know you guys already made an ice cream vid but when will Ryan start a navy cooking show lel. Like make navy ice cream lel
Ryan can't make toast, so not anytime soon
@@BattleshipNewJersey I would like to see what would happen lel.
@@BattleshipNewJersey If Ryan enlisted in the Navy, he would be made a cook!