Originally Posted by WillieMcFML
cool tip, but all you really have to do is rinse them with cold water and let them cool down before trying to peel them
i'm guessing tyde (or willie) got short on time and just had to make it work
and food looks good tyde - not easy to put out that much food on a deadline by yourself (if dinner is supposed to be at 5pm and it's not ready exactly at 5 you have a bunch of pissed off crew)
edit:
question(s) for marty:
does the crew have money taken out of their check for food or is room/board/food included with their contract?
also, how have you been doing with your budget? are you just making it, or are you ending up with a surplus?
Meals and accommodations are included in the contract for all officers and crew.
As far as my monthly budget goes, the company has allotted me $9600.00 per month for all produce, frozen goods, and incidentals like paper cups, bleach etc. Actually keeping stores in line is one of the most challenging aspects of my job.
The orders are split up between stops in Diego Garcia and Singapore.
I'm currently running well under budget which the captain is very pleased with. My last stores order in Diego was only $3100.00.
The Chief Steward I relieved was a total fucking gimp who obviously just copied and pasted the same order over and over...which explains why I have like a year and a half supply of sausage and literally a 4 foot high stack of frozen vegetables.
I actually pissed off the Chief Mate when I declared that I was going to dump a lot of crap that had obv been in the freezer for months and other shit like surplus bread.
His argument was it would 'cost the company money'....I'm thinking you fucking retard the money was already spent by the last stew, and will have no effect on the funds I dedicate to future orders.
He is eating his words now considering my last 3 orders have run over 25% under my monthly budget.
I terminated my entire bread order from Singapore because the quality is shit, and replaced it with bread from a local baker in Diego for half the cost, and infinitely better freshness and quality.
I'm shaking things up a bit, but for the better.
Oh and today the base commander for the British Navy was on board for lunch, and raved about my food. The captain was obviously stoked and gave me mad props
Uploading several new videos to YouTube as we speak and will post as soon as they are available.
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