I worked on a commercial fishing boat in the Florida Keys - the captain would give us all grog after working really hard. If he put ice in your grog, you knew he was exceptionally happy with your work efforts - if you got 2 cups of grog, captain was proud of you and you'd most likely be able to take a nap/rest for a while too as a reward... I worked my way up to being the 1st Mate, and to this day I miss sailing at night, when the crew was quiet because they were busy getting everything ready, and the captain would have me at the helm while he checked the fishing reports and charted and logged... On moonless nights it felt like we were floating in space because of all the stars reflected in the calm water, everywhere you looked. I always liked to feel in the wheel the vibration of the engines, and loved the sound of the water churned up behind us, which made a gentle 'woosh', very rhythmically, or the lapping of the waves against the bow as we ran... But of course getting back from the trip it was nice to eat good quality food - instead of like once when I went to take a bite out of my piece of pizza and a wave broke over us, drenching the pizza, which then tasted like brine with a hint of fish! Anyway, here on my desk I have 3 bottles of various rums - I love the stuff, and drink a little each day in the evening, and it reminds me of being at sea.
I served in the US Navy for four years. The duty station I loved working on was on the bridge at night. When I wasn't busy with the radar, I was an Operations Specialist, I'd love looking at the night sky. Being in the middle of the Atlantic was an experience. The whole of the Milky Way, the stars. I don't miss the military much but I miss those nights.
As a sailor, I find this video not only so full of information, but it`s kind of emotional too :) At the point where you are tired to the brink of exhaustion of everyday work, and also your ears are ringing from the constant rolling and pitching, when you can barely decide on eating rather than going straight to the hammock.... such a simple dish could be a bliss. Cheers, good sir, for you are a spirited soul indeed :) ! God bless!
I feel that comment should be in the millions Jon is passionate to a t at his craft its pure brain food looking back into the past and I feel close ..makes you wonder if people lost power fuel phones hmm people would be screwed.. Mr Townsend keep up the good work 💯
In northwestern Germany we have a dish called "Labskaus" as well. It's basically potatoes with beetroot, gherkins and Corned beef mashed together and topped with bacon in fine cubes that been roasted. That's my favourite childhood memory and still my favourite dish for sure!
5:05 So I am from an Island in southern Denmark, a place rife with sailors, which includes my own father. He studied on this island, and eventually became a captain for Mærsk. Now, him being a man of the old school, he didn't cook much. But when he did cook, he cooked this (called "Skipperlabs" or "skipperlabskovs"). It took all afternoon, but he'd make a big batch using a little bit of diced unions, cubes of pork, whole grains of pepper, and plenty of salt. Let me tell ya, that dish was simple to make in bulk and surprisingly filling.
It's astounding how much flavour and nutrition you can get out of very inexpensive ingredients. A medium cabbage, a small onion, a few oz of butter and 2L of $1 no-name brand chicken stock (plus pepper, garlic salt and rice if you want) gives you a giant pot of tasty soup that can easily feed you for 2 days for less then you pay for a small lunch at even McDonald's today.
@@Twinsidedsoldier You will be amazed at just how tasty and filling it turns out to be. Brown the chopped onions in the butter for 7-8mins before you add the stock and cabbage. Don't forget lots of black pepper and some garlic salt, but don't salt it too much, it really dosen't need it. You can also use salt-reduced stock, it's often on sale even cheaper then the already cheap stock. Also sub 1l of chicken stock for 1l of veggie stock, both versions are fantastic. I cook it for about an hour and a half to two hours get the cabbage nice and soft, but you do your own preference, and add the rice at the last 30 mins if you are going to add some. 1 cup is plenty. Add water as desired if you want more soup or more stew texture. Enjoy!
@@Dantprime Thank you for saying so! I know that many MANY people have come up with cabbage and onion soups but this is my personal variation that I challenged myself to make the most delicious veggie soup for the least money, and I am really proud of it. Browning the onions in butter at the start is really the key to taking it to the next level above other basic soups and will make your home smell like Heaven as well. I really hope you like it. Enjoy!
I wish my history teachers in school had been as engaging as you are on this channel. Their lessons were dry and formulaic, lacking the context that would make them come alive. It wasn't until college that I encountered a teacher who was able to provide a more nuanced and comprehensive understanding of historical events rather than simply listing them chronologically. That's why I love this channel.
theres a difference between high school and college. in high school they like to move teachers around to cover different curriculum each year. specially in history where they just put anyone there. i remember they moved a PE teacher to teach history, so they wont be as engaging since they just put them there and arent interested . while in College you go in classes where teachers major in those subjects
Another one of the very rare videos where nutmeg is not mentioned even a single time. Truly, the sailors had the roughest time of all without heaven's spice.
Many of the older videos 10+ years ago, he doesn’t talk about nutmeg. I want to say that it’s about 6-7 years ago that he starts obsessing with nutmeg.
@@keithtorgersen9664 I was just being silly. We love Townsends, I certainly do for keeping history alive. He adds spice and nutmeg to history keeping it fun and flavorful even into this day and age! One day we may find ourselves on another planet and might have to make do with meals just like these. History doesn't repeat itself but it often rhymes!
It is such a joy that you provide. You are always so friendly, welcoming, and insightful- it reminds me of Mr. Rogers with a twist of history. (And cooking!)
it's so comforting watching these videos knowing we have it much better these days, yet the nostalgia of the harshness and simpleness of the yester-years is nice to ponder at too.
I'm a medically retired Navy Sailor, and I just want to say I love the Heart you put into these videos. Thank you for honoring the history of seamanship.
Making these feasts “for the sailor”, or the one that sticks out in my mind, feast for the poor family is very touching. You bring these persons back to life in a way that leaves me with such a clear perspective of how hard they had it. You adding the little specialties, like the butter to the peas pudding, or the small beer to the end of the poor families meal make me want to appreciate what I have now and make an effort to continue to appreciate the small things when We have less. Thank you for the care and thoughtfulness you all put into these.
The Aubrey/Maturin novels are by far my favorite books ever written. I’ve probably read them 10 times by now. Thanks for bringing parts of it to life : )
I live in northern germany close to denmark and Labskaus as we call it or lobscouse has a really big tradition here. It's nowadays usually made with corned beef, mashed potatos and beetroot to give it texture. It is then topped with a fried egg and a small rolled salted hering. Lovely dish and I love that it's such a traditional type of food that is so connected to all the people that sailed those nowadays museum ships all arround the globe. Lovely video by the way
I'm 76 and was adopted by parents old enough to be my grandparents. Also, I have read the Aubrey Maturan series more than once. This episode reminded me of a poem my mother used to say, especially when serving her pea soup (made from scratch). "Pease porridge hot, pease porridge cold, Pease porridge in the pot 9 days old. Some like it hot, some like it col. Some like it in the pot 9 days old. Love your show! Catherine Gregory.
When Jon showed the hardtack, I couldn't help but think of Tasting History, and then when he clacked them together! It was a Max Miller Moment! I love all the episodes on your channel Jon. It is a feast for the soul.
haha, yup, i had to pause and search for a comment because i Knew some one would mention it hahaha. its hilarious, and one can see why its fun to "Clack the Hard Tack" 🤣
Drachinifel, a channel dedicated to naval history had an episode about a sailor's food right around the same time as Max's episode on hard tack. He was eating the meal about 4-6 feet away from his mike and you could hear him crunching on the hard tack.
Discovering this channel has been such a godsend for me. the way you present the lives of regular people and their day to day activities is extremely therapeutic. its been helping me get away from things in our modern world that merely produce a dopamine rush and be thankful for things that make one feel like they live at the pace of a human being again. the calm and curious presentation of your content is soothing and anxiety reducing. your presence is a blessing in this life. thank you to the entire Townsends team.
Growing up in MI, the maritime history is extraordinary. Every vacation, my husband and I are happy to spend our time along Lake MI, usually camping. Never tire of the small towns along the shore, and visiting the museums.
I have followed your channel for years and I must admit. This is the type of video I truly appreciate and respect! Most people don't understand the hours of research and dedication it takes to bring this historical recipe to life in true fashion. Thank you
I can't remember if you have these books in your store, but 'Lobscouse and Spotted Dog' by Anne Chotzinoff Grossman is a book that recreates the recipes found in the Aubrey/Maturin novels and 'Feeding Nelson's Navy' by James Macdonald which covers the intricacies of victualling Men of War during the period are a good place for anybody looking to study or actually cook the foodstuffs of the era.
And I found that plum duff (aka spotted dog) really is a great treat. Just don't tell your guests that they're eating a spotted dog (or a boiled baby) made with REAL chopped beef fat for the shortening. What they don't know won't hurt 'em!
Imagine being a depressed sailor, home sick, worried about your family at home, soaked, never in dry clothes, starving, sick, and one day after eating the same thing every day of your life, you grt the relief of lob scouse and the slightly better peas putting
Years ago I signed articles agreeing to be fed by the "Annexed scale" I.e.: a pound of biscuit, salt beef and salt pork, etc. We were never held to it, though. Our captain had gone to sea in sailing ships in his youth and had been fed to the scale. It was keeping up tradition to him. The old cook was a sailing ship man as well, having sailed with the Alaskan Packers. The Captain told stories of "African Sam", who he'd sailed with and who had handed down the stories of his own youth. "A Yankee ship come down the river" Sam was bought by a Boston merchant captain out of one of the Portugese slave forts on the African coast. He was never kept as a slave but as a paid hand replacing a dead cabin boy. He made his life at sea as a cook and was well regarded. We think of these things as happening long ago but it wasn't really that long ago.
John, you guys over there never fail to meet my expectations. This was a fantastic episode, it's always the common man that makes the world go round and it is so good to learn more about the often mundane lives that they led. Thank you so much for what you do.
Interesting to hear the word Lobscouse in an English context. In my hometown (Hamburg, Germany) we eat Labskaus, which I would describe as pimped mashed potatoes: Corned Beef, potatoes, beet mashed to a paste with pickles and soused herring on the side and a fried egg on top. Sort of the thing people want to eat when they visit
Yeah though today theres 2 basic types Brown (or red) and white. Both basically use the potatoes as thickeners but the Hamburg style uses mashed potatoes while white uses diced that's are cooked to where they're just falling apart.
Splendid. Mister Pullings, an extra ration of grog for this man. I've been waiting years for you to make plum duff and these other fantastic foods I've read about for so long.
Peas porridge hot, peas porridge cold, peas porridge in the pot 9 days old. Some like it hot, Some like it cold, some like it in the pot 9 days old! 😂. Now I know what I was jumping rope to!
About 15 years ago, I was part of a group that did comedy/living history at various fairs. One of our bits was to make lobskouse (using beef we'd dried ourselves and homemade ship's biscuit) in front of the audience.
I was also amazed at the fortitude of those men when I read Two Years Before the Mast. And I respect very much that Dana spent part of the rest of his career as an attorney fighting for the rights of sailors.
Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old.
This "Pea Pudding" is something that I grew up with in Norway as a side dish to meat cakes, fried pork/meats, and the like, with brown gravy and potatoes! We call it Pea Stew and it is still a much-used thing back home! I love it! Some use a touch of sugar in it to give it a slightly sweet touch. Maybe this dish has been taken ashore by sailors a LONG time ago and the people just liked it very much!
Master and Commander is one of my favorite movies of all time. The research and recreation is wonderful and really puts you there. The novels are also fabulous! I'm so happy to see more about life at sea on this channel. Thank you for all you do! Also, love the little shoutout to Max Miller and his hardtack (clink clink)!
I fantasise about winning big on the lottery and funding a later book adaption, with the original cast since the books cover many years of their lives. The Commodore would be a great one to cover, they could show how Aubrey a classic traditionalist Tory was very ambivalent towards slavery until he saw it for himself and then went after the slavers hell for leather!
@@amh9494 Should I also win the lottery, I would definitely pitch in. Also, let's have an adaptation where the ladies also get to appear! It's the biggest shame that M&C didn't get the sequels they were planning. I could have watched 3 more movies with this cast, at least...
Thank you ever so. You are extremely talented. The blessings you bring are keenly felt and are warmly received. To you Sir, I raise my cup and render a hearty welcome.
Thanks to the Tasting History channel I can no longer hear the word "hardtack" without expecting it to be followed by the "clack - clack" of inedible biscuits being knocked together. Thank you for including that auditory example of "more rock than bread".
Sincerely thank you for what you do and for sharing it with us all, I’ve found a new comfort in your channel, whenever I get a lingering or unshakable uneasy feeling I now know I have something to put on that I can thoroughly enjoy while also being calmed down and comforted by it, I really love the cozy and peaceful atmosphere in all of your videos
I love these “An X’s feast” videos- they show a real combination of the hard daily life of the period, and how those hard daily resources can still be combined to make something special
Master and Commander and Hornblower were absolute fixtures of my youth and I still go back and re-read them. Fascinating and really well written stories that are still pretty accurate in what they're depicting. Things like burnt toast 'coffee' and tapping your ship's biscuits to agitate the weevils so they'll crawl out are little touches, but damn do they paint a vivid picture.
Somewhere around the 8:30 mark when he said "lobscouse" I heard it differently. And sure enough we still eat that in Sweden at times, although a little differently these days. The modern, simplified version of "lapskojs" is shredded salted pork in mashed potatoes. Simple, but tasty stuff 😋
Hi Townsend, my Dutch grandmother regularly cooked what she called 'Labskous' a couple times a year. So this could be a crossover between English and Dutch sailor culture. The word definitely sounds more Dutch than English
Hey, a Dutchie here, Labskous isn’t a Dutch dish, but a German one. Of course there is a lot of cultural and culinary exchange between our nations, and my own grandmother also used to make some traditional German dishes for me when I was young! Labskous is from Hamburg, a German city in the northwest of the country, which has a rich nautical history and used to trade with Dutch cities a lot through the ‘Hanzesteden’, cities that were linked through the ‘Hanze’ a trading guilt of the north and Baltic Sea.
It would be fair to say that I did not have to choose the lesser of two weevils in deciding to watch this episode of Townsends!😉 These episodes showing a menu with a main theme are great - Pulling(s) together a set of dishes you could use for the family to mix a bit of history in. Cheers, Andy!
This guy seems super content with his life and I'm all for it. Good vibes to you, man, and thanks for the entertaining and educational content. Super cool :)
I'm a sailor from Liverpool and us folk from Liverpool are known as scousers, we think this comes from the rich maritime history we have, especially with Scandinavian sailors bringing their lobskaus(?) over! It's still a very popular dish here, we just call it scouse though 😅
My late Scottish Granny would make a 'clootie dumpling' (cloot = cloth) which is essentially the plum duff. It would include other teats like candied orange and lemon peel, dates, sugar and of course, LOT of raisins and suet. It would stick to your ribs and was especially welcome either before or after a day on the cold, wet, and bleak Scottish hills.
in norway lapskaus is a common dish on the dinner table. it's such a lovely dish. to me, yours looked a little thin; we like to put even more potatoes in it, and we often mash them lightly too to soak up all the liquids. it also gets better with age; the leftovers next day tend to be better than when you first had it, and if we have any leftover boiled potatoes they go into it too xD
Here in Denmark it's Labskovs or Skipper-Labskovs, depending on the region. It's basically potatoes, onions, butter, salt, pepper, bay leaf, and beef. it's often eaten on bread the day after.
Northern Germany also has Labskaus, it's potatoes, corned beef, and beetroot - but it got more luxurious since the days of sail, with a fried egg on top, and sides of salt herring and gherkins. The beetroot was probably an addition to emulate the bright red color from the cured meat.
As someone who spent 25 years sailing before the mast in the USN I appreciate you taking the time to remember the sea dogs of old. Sail fast, sail safe Pirates!
I love this channel so much. You are always so unapologetically enthralled by the subjects that interest you, and that enthusiasm is contagious. I have recently started playing with the SCA, and for the past few years this channel has fed my love for the reenactment community as a whole Take care! And may you never want for nutmeg!
@@NoPantsBaby It really isn't, you get to explore anywhere on earth and you get to bring your home with you all for the same price as a car or a quite large shed.
I was ready to call it a night and stayed up to watch this because it is so interesting. Whenever I think my job/life is hard work, I'll remember how you described the sailors' work/life and appreciate what I have.
My 4x great grandfather Jesse Ross was a seaman out of New London CT he was born in 1787 and was a seaman as early as 16 years old. Not sure yet if he was on merchant ships or walling ships, but he died in New York City in 1848 from Typhus fever no doubt contracted on the ship. He was also in the Montville CT militia during the war of 1812. His father of the same name was a soldier in the revolutionary war.
I've enjoyed this channel's content for years and have observed a tremendous uptick in production value and "tightness" of the overall presentation in recent months, for lack of a better word. Highly commendable and am looking forward to more and more!
This reminds me of an old saying when I was in the Navy. "Peas pudding hot, peas pudding cold, peas pudding in the pot 5 days old.". It reminded me to always be thankful for the food we did have. Much respect always. I am curious the history and full saying where this came from. Do you know this?
Pease pudding hot, Pease pudding cold, Pease pudding in the pot 9 days old, Some like it hot, Some like it cold, Some like it in the pot 9 days old. It's a Nursery rhyme from the 1760's.👍
@@shinrapresident7010 I was able to tour a Canadian Navy ship years ago and anyone on our ship would have traded places with them. This was covering the living conditions we faced daily.
I'm still kind of new here. I didn't know he studies this so much and that it's his job. And how wonderful that there exist so many firsthand accounts! I am actually terrified of open water. I can't swim and am not eager to learn. But at the same time, I am fascinated by ships and sailing. It's doubly wild that I am watching this a day or so after the Doctor Who Classic episode called, "Enlightenment", which also had to do with sailing... of a sort. This was incredible! I'm supposed to be doing typing work but I took a little break and could not take my eyes off this video. Honestly, this just over 11 minute video is better than most full done productions from Hollywood. Amazing!
Welcome to the lovely world of Townsends videos. And don't feel bad for not being able to swim but having interest in sailing... it was quite common for sailors back in the day to not being able to swim, either.
I am not a history buff. In fact, my knowledge of history is terrible but I’m learning it thru you and I’ve made one of your dishes - modified a bit. Love this channel.
Great episode.... You're correct. Without ordinary sailors risking their lives day in and day out, this world would look very different than it does today!
Hey John and team, lobscouse is originally a Viking dish that was brought over to Britain and we call folks from Liverpool ‘scousers’ as this continued to be a popular dish there,and in fact the Liverpudlian dialect is called ‘scouse’ (their accent is influenced from Irish, Norwegian and Welsh immigrants and sounds very different from neighbouring accents). Liverpool has been a port for a very long time indeed. I love your channel, thank you so much :-)
According to the German Wikipedia the etymology is lost and the term makes sense in English, German, Norwegian or Lettic (to name a few).I'm certain the term started somewhere and then diffused and just made sense in a completely new linguistic context. The word is "only" 300y old and we're just throwing darts in dark as to how it started.
Excellent video. Can't even fathom what life was like for the men & boys on board these ships..basic things we gake for granted, like sleeping, going to the bathroom and privacy, would be hard enough..now add rampant disease, minor infections, medical issues,running out of your fresh water and provisions.. NO WIND..They had to be some real rough and tough sob"s. And I totally agree..Master & Commander..can watch that movie over and over and never get sick of it.
Once you'd been clear of port for a couple of weeks disease probably wouldn't have been as big a deal. Anything would have already been passed around by that point and you were either recovered or dead. Injuries would have been pretty awful though. Lacking the advantages of modern orthopedic medicine the only way they had to treat a compound fracture (a broken bone that breaks through the skin) would have been amputation because they knew from experience that the wound would get infected and the person would die a slow and painful death. Amputations weren't painless (no anesthetics) but they were at least quick as surgeons were expected to be a able to remove a limb in under five minutes and some managed it in under three.
@@silverjohn6037 id imagine it wouldn't matter how long they were on board. Considering tuberculosis was a very prominent cause of death and popped up months after being at sea. They wouldn't even know they were breathing it in. No germ theory yet.
@@jennyprorock A fair point. My mother used to work at a sanitorium for people who had contracted tuberculosis before the cure. Even years after they'd been cured they were still suffering from the damage that disease did to their lungs.
I crewed the US Brig Niagara tall ship (modern recreation from War of 1812) while I was in college, sailed throughout the Great Lakes, and it was incredibly difficult even with its modern amenities… thankfully, we didn’t have to resort to these dishes.
The tall ship in footage we see in the video is that of Friends Good Will, another 1812 replica. I sail on her now myself. Both of our ships where in the battle of Lake Erie!
This was lovely. I'm a Navy Vet and separated in 2010. Not too different than how it went for us. Though the food was better, the longer out to sea we were the lower the quality of meals. So, basically, a week of good meals, and months of meh meals unless we were replenished with "Stores onboarding". Good times.
dude I was on a frigate and got out in 2009, food quality was never an issue. I mention being on a frigate because it's one of the smallest ships in the Navy. Anything larger than a frigate got better food. The food onboard was just fine, there were no months of "meh meals" lol. I know you're playing it up, but be real man, the food wasn't bad.
I recently got out. I was on an LSD and the food was decent most of the time. A few times that we couldn’t replenish regularly the food got pretty bad pretty quickly, particularly in the arctic circle. I ate a ton of canned squash, rice, and freezer burned salmon for many meals in a row. Even then our food was decent compared to other ships in our battle group. The marines that had swapped ships would talk about food on the other ships like it was poison.
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Simple wooden bowl www.townsends.us/products/wooden-bowl-wb898-p-118
this is in fact a Simple wooden bowl
How was raisins used...didn't catch it
28 bucks lmao
@@asdf2593yeah it’s kind of expensive for a bowl
I worked on a commercial fishing boat in the Florida Keys - the captain would give us all grog after working really hard. If he put ice in your grog, you knew he was exceptionally happy with your work efforts - if you got 2 cups of grog, captain was proud of you and you'd most likely be able to take a nap/rest for a while too as a reward... I worked my way up to being the 1st Mate, and to this day I miss sailing at night, when the crew was quiet because they were busy getting everything ready, and the captain would have me at the helm while he checked the fishing reports and charted and logged... On moonless nights it felt like we were floating in space because of all the stars reflected in the calm water, everywhere you looked. I always liked to feel in the wheel the vibration of the engines, and loved the sound of the water churned up behind us, which made a gentle 'woosh', very rhythmically, or the lapping of the waves against the bow as we ran... But of course getting back from the trip it was nice to eat good quality food - instead of like once when I went to take a bite out of my piece of pizza and a wave broke over us, drenching the pizza, which then tasted like brine with a hint of fish! Anyway, here on my desk I have 3 bottles of various rums - I love the stuff, and drink a little each day in the evening, and it reminds me of being at sea.
Awesome story
Beautiful comment. Thank you for sharing
I served in the US Navy for four years. The duty station I loved working on was on the bridge at night. When I wasn't busy with the radar, I was an Operations Specialist, I'd love looking at the night sky. Being in the middle of the Atlantic was an experience. The whole of the Milky Way, the stars. I don't miss the military much but I miss those nights.
I just want to say this was lovely to read
That's so magical. Thank you for sharing the awesomeness!
As a sailor, I find this video not only so full of information, but it`s kind of emotional too :) At the point where you are tired to the brink of exhaustion of everyday work, and also your ears are ringing from the constant rolling and pitching, when you can barely decide on eating rather than going straight to the hammock.... such a simple dish could be a bliss. Cheers, good sir, for you are a spirited soul indeed :) ! God bless!
Yes, I agree. Also, the French have a saying hunger is the best gravy.
I don't know if Jon realizes how much this channel means to us.
You know, I have a feeling he does.
Youd be wrong.
Do you subscribe to every channel to come across? Jfc.
I feel that comment should be in the millions Jon is passionate to a t at his craft its pure brain food looking back into the past and I feel close ..makes you wonder if people lost power fuel phones hmm people would be screwed.. Mr Townsend keep up the good work 💯
@@Just_Sara I agree. I think he does and is extremely grateful.
In northwestern Germany we have a dish called "Labskaus" as well. It's basically potatoes with beetroot, gherkins and Corned beef mashed together and topped with bacon in fine cubes that been roasted. That's my favourite childhood memory and still my favourite dish for sure!
That sounds pretty good.
Important with Pickeld Hering „Bismarck Hering“ or „Rollmops“ and an fried egg on Top.
In Denmark our version is called Skipperlabskovs, skipper being a kind of slang for a ships captain.
@carstenandersenboje9053 Yeah I that's easy to understand. Cool that so many countries have the same or similar food. 😃
that sounds really good
Was that a clack clack I heard? 😮
Surprised this doesn’t have more likes
there needs to be a Max Miller/Townsends clack clack remix
Clack clack!
Hahaha, as soon as I heard it I thought if @TastingHistory
That always makes me chuckle.
5:05 So I am from an Island in southern Denmark, a place rife with sailors, which includes my own father. He studied on this island, and eventually became a captain for Mærsk. Now, him being a man of the old school, he didn't cook much.
But when he did cook, he cooked this (called "Skipperlabs" or "skipperlabskovs"). It took all afternoon, but he'd make a big batch using a little bit of diced unions, cubes of pork, whole grains of pepper, and plenty of salt. Let me tell ya, that dish was simple to make in bulk and surprisingly filling.
As a poor man myself I cannot thank you enough for the teachings about a poor mans food. This information is littarily filling my belly.
It's astounding how much flavour and nutrition you can get out of very inexpensive ingredients. A medium cabbage, a small onion, a few oz of butter and 2L of $1 no-name brand chicken stock (plus pepper, garlic salt and rice if you want) gives you a giant pot of tasty soup that can easily feed you for 2 days for less then you pay for a small lunch at even McDonald's today.
@@exidy-yt Something I'm curious to make now.
@@Twinsidedsoldier You will be amazed at just how tasty and filling it turns out to be. Brown the chopped onions in the butter for 7-8mins before you add the stock and cabbage. Don't forget lots of black pepper and some garlic salt, but don't salt it too much, it really dosen't need it. You can also use salt-reduced stock, it's often on sale even cheaper then the already cheap stock. Also sub 1l of chicken stock for 1l of veggie stock, both versions are fantastic. I cook it for about an hour and a half to two hours get the cabbage nice and soft, but you do your own preference, and add the rice at the last 30 mins if you are going to add some. 1 cup is plenty. Add water as desired if you want more soup or more stew texture. Enjoy!
@@exidy-ytthank you for the recipe! It sounds delicious.
@@Dantprime Thank you for saying so! I know that many MANY people have come up with cabbage and onion soups but this is my personal variation that I challenged myself to make the most delicious veggie soup for the least money, and I am really proud of it. Browning the onions in butter at the start is really the key to taking it to the next level above other basic soups and will make your home smell like Heaven as well. I really hope you like it. Enjoy!
I wish my history teachers in school had been as engaging as you are on this channel. Their lessons were dry and formulaic, lacking the context that would make them come alive. It wasn't until college that I encountered a teacher who was able to provide a more nuanced and comprehensive understanding of historical events rather than simply listing them chronologically. That's why I love this channel.
pay teachers as much as this youtuber and then we'll talk
theres a difference between high school and college. in high school they like to move teachers around to cover different curriculum each year. specially in history where they just put anyone there. i remember they moved a PE teacher to teach history, so they wont be as engaging since they just put them there and arent interested . while in College you go in classes where teachers major in those subjects
Another one of the very rare videos where nutmeg is not mentioned even a single time. Truly, the sailors had the roughest time of all without heaven's spice.
Many of the older videos 10+ years ago, he doesn’t talk about nutmeg. I want to say that it’s about 6-7 years ago that he starts obsessing with nutmeg.
It could work in the lobscouse.
@@keithtorgersen9664 I was just being silly. We love Townsends, I certainly do for keeping history alive. He adds spice and nutmeg to history keeping it fun and flavorful even into this day and age!
One day we may find ourselves on another planet and might have to make do with meals just like these. History doesn't repeat itself but it often rhymes!
No worries, I was just being silly as well.
@@Barrobroadcastmaster We might need it on this planet in the case of a CME that takes out the entire electric grid, always good to be prepared!
Townsends: "My job is to study history, and for fun, I study it even harder!"
John, you're the best! ❤
It is such a joy that you provide. You are always so friendly, welcoming, and insightful- it reminds me of Mr. Rogers with a twist of history. (And cooking!)
Without the creepy dolls.
@@D-Z321 Daniel Tiger is a saint, you take that back
good comparison!
And for grown-ups.
@@cecilcin4455 😂
it's so comforting watching these videos knowing we have it much better these days,
yet the nostalgia of the harshness and simpleness of the yester-years is nice to ponder at too.
This is like what History Channel used to be. Thank you for these videos!
You mean you don’t want to watch HARDCORE PAWN where today a customer is selling his custom frog-themed guitar?
@@MADmosche or some crazy shite about aliens and weird pseudo scientific garbage
Raahh raah secret german alien bases on moon ahhh
The History Channel became a joke.
I'm a medically retired Navy Sailor, and I just want to say I love the Heart you put into these videos. Thank you for honoring the history of seamanship.
Gotta love the Tasting History w/ Max Miller allusion with the hardtack "clack-clack"
I was searching for this comment! Ha
I've been conditioned beyond reason by Max Miller. I heard the word hardtack and instantly thought "clack-clack".
@@PotatoSho_ Saaaame, it took me a second to go 'wait, this isn't Tasting History!'
Omg yea. I was kinda just waiting for it
My brain automatically played the clip. May that gag continue forevermore.
I love how he's genuinely smiling while telling us this all.
Making these feasts “for the sailor”, or the one that sticks out in my mind, feast for the poor family is very touching. You bring these persons back to life in a way that leaves me with such a clear perspective of how hard they had it. You adding the little specialties, like the butter to the peas pudding, or the small beer to the end of the poor families meal make me want to appreciate what I have now and make an effort to continue to appreciate the small things when We have less. Thank you for the care and thoughtfulness you all put into these.
“I wanna get in my wooden sailboat and sail away.” … I feel that, my dude.
Townsends: "My job is to study history, and for fun, I study it even harder!"
John, you're the best! ❤️
The Aubrey/Maturin novels are by far my favorite books ever written. I’ve probably read them 10 times by now. Thanks for bringing parts of it to life : )
I live in northern germany close to denmark and Labskaus as we call it or lobscouse has a really big tradition here. It's nowadays usually made with corned beef, mashed potatos and beetroot to give it texture. It is then topped with a fried egg and a small rolled salted hering. Lovely dish and I love that it's such a traditional type of food that is so connected to all the people that sailed those nowadays museum ships all arround the globe. Lovely video by the way
Yes, and a Grog on cold days is a nice thing too ;)
In Hamburg, pickled cucumber is also added. It's a dish you can get in restaurants (near the harbour) to this day.
Oh yeah I forgot about the pickled cucumber. I live closer to Kiel but the recipe is pretty much the same I do really enjoy it from time to time
This was a stable dish at my childhood home in Denmark. Yummy!
@@dgh25 same story for me. And to this day stille something that's on the menu in my house. It a Wonderful filling meal.
I'm 76 and was adopted by parents old enough to be my grandparents. Also, I have read the Aubrey Maturan series more than once. This episode reminded me of a poem my mother used to say, especially when serving her pea soup (made from scratch). "Pease porridge hot, pease porridge cold, Pease porridge in the pot 9 days old. Some like it hot, some like it col. Some like it in the pot 9 days old. Love your show! Catherine Gregory.
My Mother is your age and used to sing this to me too.
My mom used to sing the same rhyme to me :)
When Jon showed the hardtack, I couldn't help but think of Tasting History, and then when he clacked them together! It was a Max Miller Moment! I love all the episodes on your channel Jon. It is a feast for the soul.
Truely amazing
haha, yup, i had to pause and search for a comment because i Knew some one would mention it hahaha. its hilarious, and one can see why its fun to "Clack the Hard Tack" 🤣
As soon as he said hard tack I mentally saw Max tapping them together
I came to the comments to mention the same thing 🤣👍
Drachinifel, a channel dedicated to naval history had an episode about a sailor's food right around the same time as Max's episode on hard tack. He was eating the meal about 4-6 feet away from his mike and you could hear him crunching on the hard tack.
Gosh....what a breath of fresh air this channel is.
Discovering this channel has been such a godsend for me. the way you present the lives of regular people and their day to day activities is extremely therapeutic. its been helping me get away from things in our modern world that merely produce a dopamine rush and be thankful for things that make one feel like they live at the pace of a human being again. the calm and curious presentation of your content is soothing and anxiety reducing. your presence is a blessing in this life. thank you to the entire Townsends team.
Unfortunately I added your 70th like.. thus ruining the 69 likes you had.. I apologize but appreciate your commentary
Growing up in MI, the maritime history is extraordinary. Every vacation, my husband and I are happy to spend our time along Lake MI, usually camping. Never tire of the small towns along the shore, and visiting the museums.
This man's passion for history is contagious!
I have followed your channel for years and I must admit. This is the type of video I truly appreciate and respect! Most people don't understand the hours of research and dedication it takes to bring this historical recipe to life in true fashion. Thank you
I can't remember if you have these books in your store, but 'Lobscouse and Spotted Dog' by Anne Chotzinoff Grossman is a book that recreates the recipes found in the Aubrey/Maturin novels and 'Feeding Nelson's Navy' by James Macdonald which covers the intricacies of victualling Men of War during the period are a good place for anybody looking to study or actually cook the foodstuffs of the era.
Yes, it's a great book!
A later time period, but "Feeding Nelson’s Navy: The True Story of Food at Sea in the Georgian Era" is an excellent book as well.
Somebody also issued a O'Brian-dictionary for all the words he dug up that were forgotten before they made it to the common dictionaries.
And I found that plum duff (aka spotted dog) really is a great treat. Just don't tell your guests that they're eating a spotted dog (or a boiled baby) made with REAL chopped beef fat for the shortening. What they don't know won't hurt 'em!
@@ErikBramsen A Sea of Words!
Imagine being a depressed sailor, home sick, worried about your family at home, soaked, never in dry clothes, starving, sick, and one day after eating the same thing every day of your life, you grt the relief of lob scouse and the slightly better peas putting
His reaction to the food he's eating is very legitimate. Always appreciate that with these videos.
Yes, you can tell he had to choke down that grog at 10:42, but he did it like a gentleman.
The accent of people in Liverpool is called scouse, which is a contraction of lobscouse. It is a port, after all.
Years ago I signed articles agreeing to be fed by the "Annexed scale" I.e.: a pound of biscuit, salt beef and salt pork, etc. We were never held to it, though. Our captain had gone to sea in sailing ships in his youth and had been fed to the scale. It was keeping up tradition to him. The old cook was a sailing ship man as well, having sailed with the Alaskan Packers. The Captain told stories of "African Sam", who he'd sailed with and who had handed down the stories of his own youth. "A Yankee ship come down the river" Sam was bought by a Boston merchant captain out of one of the Portugese slave forts on the African coast. He was never kept as a slave but as a paid hand replacing a dead cabin boy. He made his life at sea as a cook and was well regarded. We think of these things as happening long ago but it wasn't really
that long ago.
John, you guys over there never fail to meet my expectations. This was a fantastic episode, it's always the common man that makes the world go round and it is so good to learn more about the often mundane lives that they led. Thank you so much for what you do.
You actually make the sailor's food look good and appetizing.
Interesting to hear the word Lobscouse in an English context. In my hometown (Hamburg, Germany) we eat Labskaus, which I would describe as pimped mashed potatoes: Corned Beef, potatoes, beet mashed to a paste with pickles and soused herring on the side and a fried egg on top. Sort of the thing people want to eat when they visit
Yeah though today theres 2 basic types Brown (or red) and white.
Both basically use the potatoes as thickeners but the Hamburg style uses mashed potatoes while white uses diced that's are cooked to where they're just falling apart.
Watching videos like this really makes you feel lucky that all the things old timey sailors considered treats are essentially in your kitchen 24/7
Splendid. Mister Pullings, an extra ration of grog for this man. I've been waiting years for you to make plum duff and these other fantastic foods I've read about for so long.
I imagine that on a cold day after working hard all day, there would be nothing quite like setting down in your mess with this, pure comfort food.
Peas porridge hot, peas porridge cold, peas porridge in the pot 9 days old. Some like it hot, Some like it cold, some like it in the pot 9 days old! 😂. Now I know what I was jumping rope to!
About 15 years ago, I was part of a group that did comedy/living history at various fairs. One of our bits was to make lobskouse (using beef we'd dried ourselves and homemade ship's biscuit) in front of the audience.
I was also amazed at the fortitude of those men when I read Two Years Before the Mast. And I respect very much that Dana spent part of the rest of his career as an attorney fighting for the rights of sailors.
Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.
This "Pea Pudding" is something that I grew up with in Norway as a side dish to meat cakes, fried pork/meats, and the like, with brown gravy and potatoes! We call it Pea Stew and it is still a much-used thing back home! I love it! Some use a touch of sugar in it to give it a slightly sweet touch. Maybe this dish has been taken ashore by sailors a LONG time ago and the people just liked it very much!
Thank you for your time and dedication to passing this knowledge on. I have enjoyed watching you grow from the last few years.
Master and Commander is one of my favorite movies of all time. The research and recreation is wonderful and really puts you there. The novels are also fabulous! I'm so happy to see more about life at sea on this channel. Thank you for all you do! Also, love the little shoutout to Max Miller and his hardtack (clink clink)!
I fantasise about winning big on the lottery and funding a later book adaption, with the original cast since the books cover many years of their lives. The Commodore would be a great one to cover, they could show how Aubrey a classic traditionalist Tory was very ambivalent towards slavery until he saw it for himself and then went after the slavers hell for leather!
The lesser of two weevils
If you loved the novels but also like sci-fi, check out David Drake's 'With The Lightnings'
@@amh9494 Should I also win the lottery, I would definitely pitch in. Also, let's have an adaptation where the ladies also get to appear! It's the biggest shame that M&C didn't get the sequels they were planning. I could have watched 3 more movies with this cast, at least...
@@alexfarkas3881 I could have 20 more of the books!
Thank you ever so. You are extremely talented. The blessings you bring are keenly felt and are warmly received. To you Sir, I raise my cup and render a hearty welcome.
Thanks to the Tasting History channel I can no longer hear the word "hardtack" without expecting it to be followed by the "clack - clack" of inedible biscuits being knocked together.
Thank you for including that auditory example of "more rock than bread".
Sincerely thank you for what you do and for sharing it with us all, I’ve found a new comfort in your channel, whenever I get a lingering or unshakable uneasy feeling I now know I have something to put on that I can thoroughly enjoy while also being calmed down and comforted by it, I really love the cozy and peaceful atmosphere in all of your videos
I love these “An X’s feast” videos- they show a real combination of the hard daily life of the period, and how those hard daily resources can still be combined to make something special
You know, life on land must have really been miserable for a person to decide they would rather be on a ship...
Master and Commander and Hornblower were absolute fixtures of my youth and I still go back and re-read them. Fascinating and really well written stories that are still pretty accurate in what they're depicting. Things like burnt toast 'coffee' and tapping your ship's biscuits to agitate the weevils so they'll crawl out are little touches, but damn do they paint a vivid picture.
Somewhere around the 8:30 mark when he said "lobscouse" I heard it differently. And sure enough we still eat that in Sweden at times, although a little differently these days. The modern, simplified version of "lapskojs" is shredded salted pork in mashed potatoes. Simple, but tasty stuff 😋
“ I just wanna get in my wooden sailboat, and sail away”…. Yes, yes I do. True story!
Hi Townsend, my Dutch grandmother regularly cooked what she called 'Labskous' a couple times a year. So this could be a crossover between English and Dutch sailor culture. The word definitely sounds more Dutch than English
Hey, a Dutchie here, Labskous isn’t a Dutch dish, but a German one. Of course there is a lot of cultural and culinary exchange between our nations, and my own grandmother also used to make some traditional German dishes for me when I was young! Labskous is from Hamburg, a German city in the northwest of the country, which has a rich nautical history and used to trade with Dutch cities a lot through the ‘Hanzesteden’, cities that were linked through the ‘Hanze’ a trading guilt of the north and Baltic Sea.
It would be fair to say that I did not have to choose the lesser of two weevils in deciding to watch this episode of Townsends!😉 These episodes showing a menu with a main theme are great - Pulling(s) together a set of dishes you could use for the family to mix a bit of history in. Cheers, Andy!
An excellent Townsends feast providing The Nutmeg of Consolation.
"He who would pun would pick a pocket!"
This guy seems super content with his life and I'm all for it. Good vibes to you, man, and thanks for the entertaining and educational content. Super cool :)
You guys should start a fundraiser to sail from the new world to England on board a sailing vessel. I would LOVE to see that series.
@Sterling Archer thus the fundraiser
That would be fascinating.
You people are simply adorable. Thank you so much for the video. This is one of my favorites!
I love y'all's channel. Please keep it up as long as possible.
I'm a sailor from Liverpool and us folk from Liverpool are known as scousers, we think this comes from the rich maritime history we have, especially with Scandinavian sailors bringing their lobskaus(?) over! It's still a very popular dish here, we just call it scouse though 😅
This new format and videography is DOPE.
My late Scottish Granny would make a 'clootie dumpling' (cloot = cloth) which is essentially the plum duff. It would include other teats like candied orange and lemon peel, dates, sugar and of course, LOT of raisins and suet. It would stick to your ribs and was especially welcome either before or after a day on the cold, wet, and bleak Scottish hills.
in norway lapskaus is a common dish on the dinner table. it's such a lovely dish. to me, yours looked a little thin; we like to put even more potatoes in it, and we often mash them lightly too to soak up all the liquids. it also gets better with age; the leftovers next day tend to be better than when you first had it, and if we have any leftover boiled potatoes they go into it too xD
Yes, in Sweden aswell. Lappskojs.
And also lobscouse still popular today in Liverpool
I've had it with carrots Mmmm
Here in Denmark it's Labskovs or Skipper-Labskovs, depending on the region.
It's basically potatoes, onions, butter, salt, pepper, bay leaf, and beef.
it's often eaten on bread the day after.
Northern Germany also has Labskaus, it's potatoes, corned beef, and beetroot - but it got more luxurious since the days of sail, with a fried egg on top, and sides of salt herring and gherkins. The beetroot was probably an addition to emulate the bright red color from the cured meat.
As someone who spent 25 years sailing before the mast in the USN I appreciate you taking the time to remember the sea dogs of old. Sail fast, sail safe Pirates!
I love this channel so much. You are always so unapologetically enthralled by the subjects that interest you, and that enthusiasm is contagious. I have recently started playing with the SCA, and for the past few years this channel has fed my love for the reenactment community as a whole
Take care! And may you never want for nutmeg!
A masterful episode! Thank you for the information of a past era which is still so applicable today. Blessings on all you do!
A ship at sea is its own world
Prison world. With prison rules.
@@NoPantsBaby its a line from an awesome book called two years before the mast.
@@NoPantsBaby Yet freeing in a way.
"To be the captain of a ship is to be the unquestioned ruler of that world, and requires all of the leadership skills of a prince or minister."
@@NoPantsBaby It really isn't, you get to explore anywhere on earth and you get to bring your home with you all for the same price as a car or a quite large shed.
you sir are an incredible inspiration, not just on a historical or reenactment scale but just on how to survive even now with little.
Those Aubrey/Maturin novels are fantastic must-reads for sure.
Your channel is amazing. Thank you!
I am so grateful for your videos. Thank you for all that you do.
love this channel, thank you for soo many cool things from the past.
Man I love this channel. I could watch this all day and night.
Love me some Townsend, I live in New England so I respect the history
“These days it’s hard to be a sailor”
As a modern day dock worker I’d love to see more videos on the topic of ships!
what do you do usually at the docks?
I was ready to call it a night and stayed up to watch this because it is so interesting. Whenever I think my job/life is hard work, I'll remember how you described the sailors' work/life and appreciate what I have.
Thanks Jon & company! You made my day. :)
What a great channel. I’ve been in the Navy 23 years and this channel always makes me feel so connected to those who came before me.
My 4x great grandfather Jesse Ross was a seaman out of New London CT he was born in 1787 and was a seaman as early as 16 years old. Not sure yet if he was on merchant ships or walling ships, but he died in New York City in 1848 from Typhus fever no doubt contracted on the ship. He was also in the Montville CT militia during the war of 1812. His father of the same name was a soldier in the revolutionary war.
wow such history in your family.
@@AchillesSpear41195 everybody has very interesting people in their family tree you just have to find them!
I've enjoyed this channel's content for years and have observed a tremendous uptick in production value and "tightness" of the overall presentation in recent months, for lack of a better word. Highly commendable and am looking forward to more and more!
This reminds me of an old saying when I was in the Navy. "Peas pudding hot, peas pudding cold, peas pudding in the pot 5 days old.". It reminded me to always be thankful for the food we did have. Much respect always. I am curious the history and full saying where this came from. Do you know this?
I remember it also being portage but peas too.
Pease pudding hot,
Pease pudding cold,
Pease pudding in the pot 9 days old,
Some like it hot,
Some like it cold,
Some like it in the pot 9 days old.
It's a Nursery rhyme from the 1760's.👍
@@LilmissJ111Yes, sometimes it's Porridge instead of Pudding.
@@shinrapresident7010 I was able to tour a Canadian Navy ship years ago and anyone on our ship would have traded places with them. This was covering the living conditions we faced daily.
@@maxibake9323 And now I finally know what it means!!!
Oh Jon, you truly warm our hearts with this stuff you know
roach dog in the wild
I'm still kind of new here. I didn't know he studies this so much and that it's his job. And how wonderful that there exist so many firsthand accounts! I am actually terrified of open water. I can't swim and am not eager to learn. But at the same time, I am fascinated by ships and sailing. It's doubly wild that I am watching this a day or so after the Doctor Who Classic episode called, "Enlightenment", which also had to do with sailing... of a sort. This was incredible! I'm supposed to be doing typing work but I took a little break and could not take my eyes off this video. Honestly, this just over 11 minute video is better than most full done productions from Hollywood. Amazing!
This is a nice place to be! You need to watch the log cabin series, it's my favorite ones. :)
Welcome to the lovely world of Townsends videos.
And don't feel bad for not being able to swim but having interest in sailing... it was quite common for sailors back in the day to not being able to swim, either.
If you throw ship biscuits hard enough it can be considered a murder weapon
I am not a history buff. In fact, my knowledge of history is terrible but I’m learning it thru you and I’ve made one of your dishes - modified a bit. Love this channel.
Thanks for this one. Currently sick as a sea dog & I needed this to take my mind off of things.
Great episode.... You're correct. Without ordinary sailors risking their lives day in and day out, this world would look very different than it does today!
During my military service in Sweden, I came into contact with "Lapskojs" fun to hear the word almost like
Hey John and team, lobscouse is originally a Viking dish that was brought over to Britain and we call folks from Liverpool ‘scousers’ as this continued to be a popular dish there,and in fact the Liverpudlian dialect is called ‘scouse’ (their accent is influenced from Irish, Norwegian and Welsh immigrants and sounds very different from neighbouring accents). Liverpool has been a port for a very long time indeed. I love your channel, thank you so much :-)
I was wondering if there was a Liverpool connexion.
According to the German Wikipedia the etymology is lost and the term makes sense in English, German, Norwegian or Lettic (to name a few).I'm certain the term started somewhere and then diffused and just made sense in a completely new linguistic context.
The word is "only" 300y old and we're just throwing darts in dark as to how it started.
This channel makes me feel some kind of way. Simply beautiful content, thank you very, very much.
Excellent video. Can't even fathom what life was like for the men & boys on board these ships..basic things we gake for granted, like sleeping, going to the bathroom and privacy, would be hard enough..now add rampant disease, minor infections, medical issues,running out of your fresh water and provisions.. NO WIND..They had to be some real rough and tough sob"s. And I totally agree..Master & Commander..can watch that movie over and over and never get sick of it.
ruclips.net/video/p_bggBrUbCo/видео.html is a better portrayal of a becalmed vessel...
Once you'd been clear of port for a couple of weeks disease probably wouldn't have been as big a deal. Anything would have already been passed around by that point and you were either recovered or dead. Injuries would have been pretty awful though. Lacking the advantages of modern orthopedic medicine the only way they had to treat a compound fracture (a broken bone that breaks through the skin) would have been amputation because they knew from experience that the wound would get infected and the person would die a slow and painful death. Amputations weren't painless (no anesthetics) but they were at least quick as surgeons were expected to be a able to remove a limb in under five minutes and some managed it in under three.
@@silverjohn6037 id imagine it wouldn't matter how long they were on board. Considering tuberculosis was a very prominent cause of death and popped up months after being at sea. They wouldn't even know they were breathing it in. No germ theory yet.
@@jennyprorock A fair point. My mother used to work at a sanitorium for people who had contracted tuberculosis before the cure. Even years after they'd been cured they were still suffering from the damage that disease did to their lungs.
I like how you talk a lot about the history while(and even before,as it were)showing the recipes,makes it easier to appreciate them
Ship's bisket ... clank, clank
I can't get enough of these videos, so much information, great presentation, and I'm really hungry now.
I crewed the US Brig Niagara tall ship (modern recreation from War of 1812) while I was in college, sailed throughout the Great Lakes, and it was incredibly difficult even with its modern amenities… thankfully, we didn’t have to resort to these dishes.
The tall ship in footage we see in the video is that of Friends Good Will, another 1812 replica. I sail on her now myself. Both of our ships where in the battle of Lake Erie!
This was lovely. I'm a Navy Vet and separated in 2010. Not too different than how it went for us. Though the food was better, the longer out to sea we were the lower the quality of meals. So, basically, a week of good meals, and months of meh meals unless we were replenished with "Stores onboarding". Good times.
At least we had hot coffee with our midrats :D
dude I was on a frigate and got out in 2009, food quality was never an issue.
I mention being on a frigate because it's one of the smallest ships in the Navy. Anything larger than a frigate got better food.
The food onboard was just fine, there were no months of "meh meals" lol. I know you're playing it up, but be real man, the food wasn't bad.
I recently got out. I was on an LSD and the food was decent most of the time. A few times that we couldn’t replenish regularly the food got pretty bad pretty quickly, particularly in the arctic circle. I ate a ton of canned squash, rice, and freezer burned salmon for many meals in a row.
Even then our food was decent compared to other ships in our battle group. The marines that had swapped ships would talk about food on the other ships like it was poison.
A man who will walk the earth as did his father before him is a rare sight indeed these days
In Germany is a similar dish that is written Labskaus with variants. A must is an egg on top sunnyside up. sometimes fish is added.
How can you not love this man. He is so cool