Quite often in restaurants or cafes you can find dishes supposedly from the ship’s menu.

Well, there’s Red Navy cabbage soup or Sailor’s borscht and other things like that.

However, almost all of these dishes are completely different from what was on the menu of real sailors for many years.

The cook on a ship is not an ordinary person.

Sailor food, of course, did not consist of pure delicacies, but it was nutritious and often quite tasty. Considering that in the days of the sailing fleet there were serious problems with preserving food for a long time, these were dishes prepared mainly from corned beef and salted fish, which could be stored in barrels for several months, and vegetables such as cabbage, potatoes, carrots, beets and onions, butter and some fruits.

Bread is also not a shelf-stable product, so the ships had stocks of crackers, and later pasta. A method of preserving meat and fish was invented especially for seafood cuisine. But from this rather limited assortment of products, the ship's cooks in the galley prepared several types of dishes that were almost the same on ships sailing under the flags of different countries.

Here is a small menu of naval cuisine that was common on Russian ships for a long time.
The first dish is cabbage soup or borscht. Meat, potatoes, cabbage, carrots and onions. Cabbage soup is prepared very simply. The meat is poured with water and cooked until almost done, then potatoes and salted cabbage are added. Carrots and onions are fried in cottonseed, sunflower or olive oil and added before the end of cooking.

If you add beets to this, it will be borscht. It is also better to fry beets along with onions and carrots. Add spices, pepper and bay leaves. It is very tasty to eat with mustard or sour cream. You can decorate with finely chopped herbs.

The second dish that has been on the menu of sailors for a long time is naval pasta. Pasta is cooked separately in salted water. After cooking, rinse. The onion is fried in vegetable oil, boiled meat minced in a meat grinder is added to it, you can also use canned food. Spices are added and this minced meat fried with onions is mixed with pasta.

What did the sailors drink?

Well, in modern times it’s compote or jelly. It is curious that sailors were the first to become addicted to such drinks as tea, coffee and cocoa.

But several centuries ago, sailors had their own special drinks. Remember from the books about the famous Flint: Yo-ho-ho and a barrel of rum. Here, here. This very rum was the favorite drink of sailors in those distant times. Even in the contract that the sailor signed when chartering a ship, it was written that the sailor was entitled to a portion of rum every day.

But in the middle of the 18th century, the English admiral Nelson Vernon violated this order. He ordered the rum to be diluted with water. Of course it was not so tasty and they began to add lemon and sugar to this swill. And if you warmed it up, it tasted better and had a much stronger effect. But the sailors were still dissatisfied with the admiral and called him Old Grog for his constant habit of walking on deck in a waterproof raincoat, called “grogrem”. Over time, Nelson Vernon's nickname was shortened to just one word, Grog, and later it became the name of the drink. This is how GROG was born.

Sharp-tongued sailors named the grog fortress according to the cardinal directions. Nord meant pure rum, and West meant pure water. So the north-west strength grog was rum half diluted with water. And the north-west north contained 2 parts rum and one part water. West-north-west is two parts water and only one part rum...

The tradition of including alcohol in the diet of sailors has been preserved to some extent to this day. Well, there’s no need to remind you about the front-line hundred grams. But the submarine fleet still has dry wine on the menu. As medicine says, this is a very healthy drink, of course, if consumed in moderation. Wine relieves fatigue, overwork, it tones and promotes good digestion. In addition, it also has bactericidal properties. Mulled wine is very popular among the navy - it is red table wine with sugar and spices, cloves and cinnamon.

They drink it hot, slowly, in small sips, sometimes with strong hot tea. An excellent remedy for colds. Bon appetit)))

Yes, I want to talk about the galley, because it is a more significant thing than its land-based counterparts. In reality, even the ancient Romans or Greeks, who traveled around their flat world, would have agreed with me in terms of the fact that everything is simpler on land. And with a trireme or any other vessel, where can you get away with it?

Meanwhile, the kitchen, that is, the galley on a ship, is not an old thing. People have been sailing the seas for hundreds of years, but they began to cook food on them relatively recently. The same ancient Greeks and Romans, who traveled along the coast, always landed on the shore at night and lit a fire there and cooked their food.

And the galley itself appeared much later. And he immediately gained eerie fame. Consider the names “Purgatory”, “Chamber of Panic”, “Reign of Depravity”.

It is known for certain that there were no galleys on Columbus’s ships. Some 400 years ago. The daily distribution of food was carried out by the provisions master, also called the pickler, and the battalion, in charge of barrels of water, wine and brandy.

What did the sailors eat? Depending on the condition of the shipowner's pocket.

Crackers. This was the basis. It is clear that there were no ovens for baking bread on wooden sailing ships, and if there were, how much coal and firewood would they have to carry with them? So yes, sea biscuits.

Huge chunks, so hard that they could hardly be broken with a hammer. Depending on the flour used to make them, crackers differed in appearance and taste. The English ones were light in color because they were baked with wheat and corn.

The Swedish “knekbrod”, “crispy bread”, was called “touchstone” for its hardness and configuration, since it had the shape of a donut. German "knallers" ("crackers") were baked from rye and were a favorite type of cracker among sailors.

In addition, there were also special double-hardened crackers. For the longest journeys. They were also called biscuits, which in French means “twice baked.”

But even crackers dried to the limit, to the point of ringing, quickly became moldy in sea-ocean conditions under the influence of constant dampness. Or hello worms and other protozoa. And this despite the fact that already in the 18th century, crackers began to be sealed in jars.

In such cases, the worm-ridden crackers were simply slightly soaked in sea water and baked again in a regular oven. Well, it would be the same crackers, but with meat seasoning in the form of baked worms. Bon appetit, so to speak.

In general, the ship's dry ration consisted of the simplest things that did not require special storage conditions. Dried or salted meat, salted lard, crackers, hard cheese, vegetable oil, alcohol, dried vegetables, vinegar.

By the way, vinegar was not a seasoning, but a disinfectant. The seasoning was wine until it soured and turned into vinegar, and a little later (after 300 years) - rum or aquavit.

By the way, I can add this recipe to go with rum. British. The dessert was called “dog cake.” Was very popular in the fleet of Her Majesty Queen Victoria.

Rusks, or rather, their remains, were ground into fine crumbs, then lard and sugar were added to the crumbs, ground in a mortar (for example, for tobacco) and all this was diluted with water. The result was a fatty-sweet paste, which was given the rather outlandish name “dog cake.”

There is an opinion that sea pudding originated precisely from “dog cake”, since, well, there is something in common in the recipes.

A pudding was prepared from flour, sugar, raisins and melted lard mixed with water. This dough was then placed in a canvas bag. The bag was tied, an identification tag was attached to it and, along with the pudding bags of the other tanks, it was lowered into the large galley pot. But this appeared when boilers for cooking were firmly assigned to ships.

Well, in general, about 400 years ago, food was rarely cooked on a ship, and edible food was even less common. The first invention for the galley was an open hearth with a brick hearth covered with sand. Usually one cauldron was hung, in which food was prepared.

The most common recipe was half porridge, half stew (depending on the amount of water that could be spent on the dish) of their cereals and corned beef.

It could be varied. Peas, lentils, pearl barley, beans, rice, millet - depending on the region. And corned beef. It could be added if olive or other oil was available.

On ships of old times there was such a position - a tankman. This is an unfortunate man in his own way, whose duties included receiving food for a certain number of sailors and, most importantly, a portion of meat.

The battalion personally distributed rum to each sailor. As they say, rum is sacred.

But the cook did not enjoy authority in maritime folklore. On the contrary, the nicknames that were awarded to him were usually more than offensive.

But here you just need to figure out why the cook was a condemned figure. It’s probably worth noting, for the sake of fairness, that the ships of that time were not huge in size and were really limited in carrying capacity.

What was the galley like in conditions of constant shortage of fresh water?

A dirty, smelly room with a brick slab in the middle. The rest of the area contained kitchen tables, logs for chopping wood and cutting meat, barrels and tanks, boilers, shelves with pots, woodpiles of firewood, bags and supplies of provisions.

And in the midst of all this hell, the cook reigned. More precisely, I tried to cook something like that. It is clear that in the vast majority of cases, only one dish was prepared for the team. And not the best quality.

The lack of water gave rise to unsanitary conditions. The lack of normal storage conditions gave rise to crowds of rats. And so on.

The cook on a sailing ship was an odious figure. Disrespected, cursed, the cooks were often drowned (mostly out of stupidity), but this did not improve the situation. It is clear that a chef from a restaurant will not serve as a cook on a sailboat.

Nevertheless, something was prepared. I will give a few recipes in addition to the “dog cake” and peas with corned beef.

By the way, on the second day after peas and corned beef, corned beef and peas could have been served. Marine humor, yes. And at the same time the reality of life.

Russian ship cabbage soup.

We take the boiler. We have only one, so we do everything in it. To begin, pour lard, sauerkraut, onions, carrots and parsley root into a cauldron and fry it all.

We chop the fish (it doesn’t matter what kind, whatever we could catch) into pieces and also lightly fry it in this beauty.

Then add water and bring to a boil. Add vegetable oil, salt, pepper and basically call the tanks. The cabbage soup is ready.

Fine? Well, those who know will say - you can eat. I agree. What about potage? Okay, we'll leave it for dessert.

Soup.

We take a cauldron, throw lard or butter and onions into it. Lots of onions. There is garlic - a lot of garlic. It’s useful, and you’ll need to get rid of the smell. Fry. Until golden brown.

Then add water and throw in pieces of corned beef. Without cleaning or soaking, because water is valuable. And that will do. Cook for an hour and a half.

When the corned beef is boiled to the point that it can be chewed, we go to the battaler and take a bag. It doesn't matter with what. Peas, lentils, pearl barley. Anything that can be cooked. We fall asleep as is, with worms and larvae, there is no need to waste protein. Let's cook!

Then comes the hard part. You need to take pepper and laurel from the reserves and add just enough to fight off the smell. Everything is fine. The food is ready.

It is clear that with such a “menu” the arrival of scurvy is a matter of time. And then food goes into battle, which could easily be swallowed by any scurvy sufferer with bleeding gums and loose teeth.

Labskaus.

They say the recipe from the Vikings has yet to come. I don’t believe it, it was easier for these brave guys to kill a sick person, they bothered like that for weeks.

Take a ration of corned beef and boil it. This is 2-3 hours. Cut the boiled corned beef finely and finely, add also finely chopped salted herring and grind it with a pestle in a mortar. Add some pepper to the resulting mixture (there is already enough salt there), dilute it with water and rum. The first is so that it can be swallowed, the second is so that it doesn’t smell so bad.

True, it is worth noting that Labskaus did not completely solve the issue of getting rid of scurvy. At sea, the corned beef gradually went rotten anyway and smelled like a dead body. Yes, when canned meat came into use under Napoleon, it was not for nothing that they were nicknamed the “dead Frenchman” in the British Navy.

And of course, floorage. The most cursed dish of privateers, pirates and tea clippers. The dish was prepared when food supplies were running low and there was no way to replenish them.

Potage was very easy to prepare. A cauldron of water was taken, into which everything that remained on board was thrown. Rats, worm biscuits, worm meal, scraps, fish tails and so on.

Usually the preparation of the potage was followed by a revolt of the team, but...

The world of sailing ships was somewhat different from the civilized world. And first of all - food.

Hot food on sailing ships was delivered from the galley to the crew's quarters in tanks. Of these, and if, since bowls on a ship are such a luxury. While eating, each sailor took turns throwing a spoon directly into the common tank. Anyone who could not maintain the rhythm and climbed out of turn received a spoon on the fingers or on the forehead.

Overall, everything is so sanitary and hygienic that there are no words.

But it's half an orange! Okay, food quality. What about water quality? It is clear that most often the team received cheap and not entirely good-quality products. Corned beef, beans, cereals, lard... But water, which was mainly collected at best from pothole wells, and at worst from nearby rivers, was not a gift either.

The main thing is that she was missing. And it spoiled quite quickly in the only container at that time - wooden barrels.

Considering that the most common preservative was salt, the question of the edibility of salted meat also did not arise. Simply because it had to be properly soaked in the same fresh water. Which was completely lacking, and which also quickly deteriorated, especially in hot latitudes.

With each month of sailing, the water became thicker and smellier. Later, wooden water tanks were replaced by iron ones. However, water on a ship is still considered valuable: a person can overcome hunger for a week or even more, but must drink a certain minimum of water every day.

In general, cooking on ships of earlier times was not the most fun or rewarding task. And it’s not even about ships and cooks.

More precisely, mainly in ships. Even more precisely, as I already noted, in their size. If a normal cook who loves people does not have the proper amount of kitchen utensils, then no amount of punishment will force him to work miracles. And the lack of water negates all dreams of “tasty and healthy” food.

I don’t know how the British dealt with their traditional “five-o-clock”, that is, evening tea on ships. It probably wasn't the most delicious drink. Repeating what we had for lunch, only in a diluted form.

Plus constant water savings.

On the ships of Vasco da Gama when sailing to India, each sailor was entitled to:

680 grams of crackers;
- 453 grams of corned beef;
- 1 liter of water,
- 40 grams of vinegar,
- 20 grams of olive oil,
- onions, garlic, dried and fresh vegetables.

This is probably why Vasco da Gama came back. Here is an example of another diet. A sailor of the English expedition on the Bounty transport, which ended in a mutiny and the landing of the captain:

3 kilograms 200 grams of biscuits;
- 1 pound of corned beef (450 grams);
- 160 grams of dried fish;
- 900 grams of peas or cereals;
- 220 grams of cheese;
- water, rum.

For comparison, I can cite the rations of a Russian sailor from the time of Catherine II. With “Bounty” at the same time, actually.

For a month, a Russian sailor was entitled to:
- 5.5 kg of beef meat in the form of corned beef or fresh;
- 18 kg of crackers;
- 4 kg of peas;
- 2.5 kg of buckwheat;
- 4 kg of oats;
- 2.5 kg of butter;
- more than 0.5 kg of salt;
- 200 g vinegar;
- 3.4 liters of vodka (28 glasses).

Potage was not cooked on Russian ships...

Shipping culture and maritime vocabulary have evolved over centuries. The names of the parts of the ship have their own specifics. For example, the galley is a favorite place for the entire ship's crew. Throughout the history of navigation, it has occupied an important place in the lives of sailors.

Galley - what is it and what is its purpose

A galley is a room on a ship that is used for preparing food. It occupies a separate place or a dedicated area, which depends on the size of the ship. The name was derived from the Dutch word kombuis, which translated as “kitchen” or “stove,” back in the 15th century. This was the name given to the cast iron stove on which food was prepared. By the way, in the era of Peter I, this room in Russia was called a cookhouse.

You should know that the word “galley” does not have a homonym, since it refers to But there is a word (that is, the same sound) - “campus”. They should not be confused, since the latter is the name given to the campus of an educational institution, where, in addition to buildings for classes, there are dormitories, libraries, sports complexes, etc.

And the most common synonyms for the word “galley” are “kitchen”, “cookhouse”, “cookhouse”, “ship kitchen”.

Kitchen location

On a ship, you have to follow certain rules in the galley. So, if the cook does not prepare the first dish while pumping, it will splash out. And when there is a storm at sea, the table is covered with a wet tablecloth so that the plates do not slip onto the floor. The difference between tables on a ship is that they are equipped with edges around the perimeter to prevent small objects from falling out. Meal times on board the ship are agreed upon in advance, and it is customary for the entire crew to sit down at the table.

The meaning of the word "galley" on a ship does not need to be explained to anyone. Here the sailors receive not just food, but a reserve of strength for their difficult service. Equipment that softens pitching is installed in this room. For example, a safety measure is a stove on a special suspension and its fencing as protection against falling equipment.

It is important to mention when talking about the galley that such a room is not located just anywhere. On sailing ships it is located in the bow, on small boats - on the lower decks, and on merchant ships - in the upper part.

Modern equipment

The work of a cook in ancient times was not easy: no refrigerator, use of coal. The only provisions available are corned beef or live meat, located on deck in cages.

The galley on a modern ship is equipped with various equipment. A mandatory element of the kitchen is a stove. It must meet the following requirements:

• Compactness. On a ship, every centimeter of space is calculated.
• Strength. The slab must withstand maximum loads.
• Availability of holders. Dishes should not fall from the unit during the rocking period.
• Ability to prepare at least 3 dishes simultaneously for the ship’s crew.
• Thermal insulation of the outer side surface.

Of course, the galley stove on a trawler is different from the equipment on a large liner. But the general parameters are preserved in order to provide the crew of sailors with adequate nutrition.

Heating water in the galley

It is important how the galley is equipped. It is clear that such a room must be provided with special boilers. They are needed for preparing dishes, processing food, washing dishes, and making tea.

The requirements for the parameters of such a unit are clear:

• High productivity of the tank (the required amount of boiling water for a certain time).
• Heating the container from the inside. The outside remains cold.
• Vertical installation and fastening, which creates convenience for small galleys.
• Water heating rate.
• Corrosion protection.

The third essential component is a refrigerator. Its purpose is to preserve food during the voyage. The device meets the following indicators:

• Secure fixation to avoid displacement.
• The required volume, in accordance with the number of crew members.

The role of the kitchen on a ship

You cannot do without a galley and cook on a sea voyage, since everyone, be it a cabin boy or an admiral, needs breakfast, lunch and dinner. Both on liners and underwater submarines there are people preparing food, and there are always rooms designed for this.

A lot depends on the cook on a ship. Well-fed sailors will be better able to achieve their crew's goals. Thanks to the efforts, the situation on the ship can be calm or, on the contrary, tense, because on the ship there is no cafe where you can eat deliciously, or a store where you can go for groceries.

Throughout history, ships have often become carriers of infectious diseases. WHO has established international health regulations regarding water transport.

The purpose of establishing such rules is to protect the health of workers and passengers and prevent the transmission of infection from one country to another. These rules stipulate that food taken on board must be safe and that the crew must be trained in sanitation rules and strictly follow them.

Now it is clear what role the galley plays in the life of sailors. That such a place is vital in difficult and dangerous times is beyond doubt.

Admiral's hour - lunch break, during which sailors are allowed to sleep.
Tank - the bow of a ship (vessel).
Combat post - a place with military weapons and technical equipment.
Warhead - a unit of a ship's crew that performs specific tasks.
Combat service - the form of daily operational activities of naval forces in peacetime.
"Combat leaflet" - a type of handwritten wall leaflet containing information about successes in combat and political training of the personnel of the ship (unit).
"Combat number" - a pocket book in which the duties of the sailor (foreman) are recorded in accordance with all ship schedules.
"Big Gathering" - formation of the ship’s personnel when raising the flag, during naval parades, during meetings of officials, etc.
Brigade - tactical formation of similar ships.
"Bull" - commander of the combat unit of the ship.
"Shitholes" - big, blunt-toed boots.
Gaff - an inclined yard fixed in the upper part of the mast, used for raising and carrying the St. Andrew's flag while moving.
Lip - guardhouse.
Ship division - the lowest tactical formation of similar ships of the third and fourth ranks.
Ship division - a tactical formation consisting of ships of the first rank or brigades and divisions of ships of lower ranks.
Doc -doctor (ship's doctor).
Oaks - ornament on the visors of the caps of senior naval officers.
Bubblegum-tack - a unit for attaching the end of the anchor chain to the ship's hull. The phrase “tack to the cud” means to release the anchor chain to the end.
IDA-59 - individual breathing apparatus.
Cavtorang - captain 2nd rank.
Galley - kitchen on the ship (vessel).
Caperang - captain 1st rank.
Cook - cook on a ship (vessel).
Coaming - fencing of doors, hatches, necks, preventing water from entering the interior.
Stern - the back of the ship (vessel).
"Reds" - Red color on the exercise plan indicates the actions of one’s own forces.
Cockpit - accommodation for sailors on a ship (vessel).
Cap - ship commander.
"Linden" - deliberate deception.
Binnacle - magnetic compass stand.
"Ocean" - an electronic simulator designed to visually display the situation during an operational-tactical game.
Periscope - an optical device for monitoring surface and air conditions from a submerged submarine.
Forecastle - elevation of the hull above the upper deck at the bow of the ship.
PEJ - post energy and vitality.
Sliding stop - a device for reinforcing bulkheads or pressing the plaster tightly when sealing a hole in the side of a ship.
Locker - a chest (locker) on the ship where the personal belongings of the crew are stored.
"Blue" - blue color on the exercise plan indicates the actions of enemy forces.
Submarine - submarine.
"Shiloh" - alcohol.

Today we will turn to the eternal. Who said: “To Shakespeare”???
No. We will leave our dear comrade William Shakespeare for another forum. So what on the ship is so archaic and little influenced by progress??? And oddly enough, it's a galley!

This is how he was on the sailboat.

A fire, a cauldron, and a person who, in such conditions, must provide hot food to a gang of thugs.
Galley is a room on a ship, suitably equipped and intended for cooking (kitchen).
The galley and cook were always on the ship at all times. Why? Yes, because every person from a cabin boy to an admiral and the commander of any fleet wants to eat. Yes, 3-4 times a day.

Cook - ship's cook. The word is Dutch (Dutch kok), derived from Lat. coquo - cook, bake, fry.
The cook performs the task of providing food to the personnel of a military unit or ship. His responsibilities include preparing high-quality breakfast, lunch and dinner, distributing food to personnel, as well as receiving, maintaining and storing food. The cook must know the basics of cooking, the rules for storing food and their cost, and be able to work with electric ovens.
Military registration specialty - military nutrition specialties.
The standard military rank is sailor, senior sailor.
To master a specialty, primary or secondary vocational education is required.
To be appointed to a position, it is necessary to undergo training in training detachments (schools for junior specialists) of the Navy.
Both on ancient sailing ships and on super modern cruisers, aircraft carriers and submarines there are people engaged in preparing food and rooms for this very process.
Yes, these are not gunners, not captains. They do not fire at enemy ships, they do not make fateful decisions on which the lives and deaths of hundreds of people depend. But how all this will happen depends very much on their work. Because any person, if he is poorly fed, will think not about completing a combat mission, but about visiting, excuse me, the latrine.

So here it is. Previously, on sailing ships and steamships, the cook's work was especially difficult. Imagine. There is no refrigerator, the stove in the galley is on coal, the provisions are corned beef or even live on the deck in the cages, clucking and mooing. And the deck itself dangles under your feet. And morals are simple and artless. If you feed him poorly, you might be thrown overboard.
Now, of course, they won’t go overboard, but they can also knock on the dome. Especially when the flight or hike is long and the personnel are a little angry because of it. But from the lyrics, let's move on to practice and look at the design of the galley at the end of the last century in more detail. Welcome to the galley of the average bulk carrier or timber carrier from the times of the USSR.

Usually, for a team of 40-50 people, food is prepared by 2 cooks and 1 galley worker (auxiliary worker).
Theater begins with a hanger. And the galley begins with a food warehouse. Or simply from an artel. There is a warehouse for storing dry bulk products. Sugar, cereal, pasta. Refrigerators for storing groceries and freezers for storing meat and fish.

Beef meat comes in the form of half carcasses and quarter carcasses. Pork carcasses and half carcasses. Lamb carcasses. And it is stored in the freezer hanging on hooks. The funniest thing is that loading meat is reminiscent of the fairy tale about Zhikharka. Like the fox couldn’t put her in the oven. So it is here. The elevator is small and beef can't fit in there. When people get tired of fighting this, the carcasses are simply dragged onto the ladder and sent flying down with the help of a magic kickstand. The main thing is that no one looks out of the artel at this time.

Cereals and potatoes are easier here. Soft bags fit into the elevator quite normally. It's more fun later on the flight. The elevator door opens onto the open deck. And, oddly enough, there are storms during the flight. Especially in winter in the Atlantic. As a result, I put the bag on my back and climbed up the 50 degree ladder.

But, our people, I remember they carried sugar in bags, and they happily climbed up the vertical ladder from the hold with the bag. And one hold deck is the height of a 2-story building. These are the kind of feats that love for freeloaders pushes people to.
But in the Navy things are even harsher. There are many people, little mechanization.
Loading has begun. Five Kamaz trucks of food. Mountains of boxes. No sleeping, no eating - load! All the way! Our support is sliding, so that he...
Come on, come on, Slavs! Nada! They piled on, it failed!
Boxes, boxes... boxes...
- Mesh-kii! Bags up! Cans... Bags... Sugar on the deck... followed by meat - into the mud, then it will be used for cutlets...
- Hold it! Who's in HATCH?!! What kind of infection is on the serve?!!
Seven boxes of sugar on one rope.
- It will break!
- It won’t tear, let’s quickly throw it in and go to sleep!
Almost flew away after the boxes.
- Pa-ra-zi-ti-na! Did you want to die?!!
Seven boxes of sugar - one hundred and fifty kilos.
- Hey, upstairs, take it easy!
- They don’t hold it, it’s an infection!
- Stop throwing!
- I’m going to punch someone in the face now!
Sugar on deck. The packs crunch under the boots; cans, bags, kidneys, fish, compote - all this flies down, falls, breaks.
The chopped compote does not come out of the jar - it is frozen.
Damn, I'm thirsty. Where is it now, impaled? Overboard!
- Where did you throw it?! You can warm it up - put it on the transformer - and drink!
- I didn’t realize.
Loading. There will be five KamAZ trucks in total, let’s throw them in and go to sleep!
Sleep...
Hangover day. He barely opens his dull eyes. At least put in some matches.
Polar night. Dawn is at twelve, and at two it is already dark.
Unshaven. Shaved means you've had enough sleep.
The snow is falling. There is a mountain of garbage covered with snow on the pier; trampled boxes - loading in progress.
- Let's! What are we standing for? Come on guys, we'll finish soon!
- When we finish! There's no end in sight.
- Upstairs! Did you fall asleep, or what? Bastards, there's no one there! Everyone ran away. Petrov, the root is vigorous!
- Why, am I alone, or something, I’ll be here, as soon as Petrov comes, and everyone is sleeping in the cabins like marmots.
- Mikhalych! Play big gathering! You need to walk through the cabins and skerries! Kick up...
Someone is lying in the cabin; It’s dark, like a black man ... The beak was removed from the bag, scum, so that they would not be disturbed. And we take them without light, by the legs - and onto the deck...
- Why are we sleeping?!! People get ugly there, and you have a bed here? Come on, get up!
There is a pile of garbage on the pier, and tomorrow it will be in the sea. Love for the sea is instilled by unbearable life on the shore.
- Why did you run away from loading? Why, I ask?! So, into his hold, and just let his ears stick out!..
- It hurts!
- Attention to the ship! The car came for the garbage! Take out the trash!
But okay. We received the products. Let's go to the galley. The door is a healthy clinket door with hinges. So that if anything you can hide from the waves. Let's open it. Let's go in.
On the right is the elevator to the team mess and the campaign cabins. The worm elevator takes about 6 minutes to reach the next deck. That’s why we send only the first meal and the cold cuts to the team canteen. And the orderly runs along the ladder after the second one. He won't fall apart when he's young. But we will turn to distribution later. Now let's start with the worst. What scares everyone in the army and navy. This is from peeling vegetables.

Potato peeler machine. This is her either on large cruise ships. Or on exemplary show ships. As for the rest. Of course she is. But only as a monument to herself. Why? Because it's either broken. Or out of savings. Because it uses a lot of water.

Why does it use a lot of water? Because she constantly arrives there. Then after the car the potatoes still need to be peeled. And therefore, most often potatoes, carrots, onions, etc. have to be peeled by hand. For 40 people. Introduced? And the potatoes are Soviet. It seems that it was specially grown in rubber peels. Which, let alone a car, refuses to take a knife. And I’m generally silent about modern fashionable potato peelers. In principle, she cannot cope with such a root crop. Therefore, all the galley workers of that time had a silent agreement. Grind this root vegetable made in the USSR as quickly as possible. To buy normal potatoes that are easy and convenient to peel. And these potatoes often flew overboard right in bags. But this is on a cargo ship. And in the Navy. What did they take? That's what we chew. Especially on a submarine.
We've peeled the potatoes and carrots, now we need to peel the onions. What's scary??? In fact, peeling onions is not a big problem. The onion itself does not sting your eyes before you start cleaning. After cleaning, it already floats in a pan of water. Also, phytoncides do not fly away anywhere. Here is the PROCESS! At first the fighters suffer. But they adapt quite quickly. A porthole and a door, or two portholes on different sides and a draft is provided. He carries the caustic phytoncides into the corridor. But this is no longer our problem. Especially if combined with the aroma of borscht. Let the people in the car choke on saliva. :trollface:
Great. Root vegetables have been peeled. We need to start cooking directly.
To cook broth in large quantities, we use a preparation kettle. This is such a monstrous unit. The devils in hell will be jealous.

It's all great in the picture. In reality, the safety valve is leaking. The lid does not close properly. And if there are several such boilers, then the cooking room is all in steam like your bathhouse.
Now do you understand why the galley on battleships is designed like this?

Otherwise you simply won’t be able to stand there for long. And you have to work there every day. No weekends or holidays. The whole trip. And this is several months.
OK, while the broth is boiling we need to saute it. That is, fry onions and carrots for dressing. Large ships have special vegetable cutting machines. As a rule, this is a drive and has replaceable attachments so that you can cut vegetables and puree them. Yes. This is certainly not hand-cut. But if you need to feed a thousand people, you can’t do it without cars. So! We take a tank of carrots, we take a 20 liter boiler. The boiler is under the working chamber, the machine is turned on, we pour the carrots into the receiving funnel. They poured out. And they ducked down. I said duck down!!! Because it happens that the root crop from this device flies out not only down in a cut form, but also into the forehead of a gaping cook. The cutting process takes seconds. On ordinary bulk carriers. Everything is more prosaic. Nowadays they make do with food processors, but before, everything was done by hand. Knife, board and hands. The carrots were cut. You can pour it into the frying pan. And start chopping onions. Remove the feed funnel. We remove the knife that cut the carrots into strips, and put a knife for slicing with plastic. Feed funnel in place. Knife in the sink, galley. The water was drained from the cauldron where the onions were floating. The cauldron where there was a carrot under the working chamber. Let's turn it on. Take a deep breath. We dump onions into this shaitan unit. And we retreat to a safe distance. Because compared to what this machine will produce now. Gas attack is like that. Baby talk on the lawn. 5-7 kilograms of onions are cut almost instantly. The area of ​​its contact with air is huge. Phytoncides are released intensively from destroyed cells. In general, we inhaled. They came over, took a pan of chopped onions and dumped them into the frying pan. The lid was closed. You can use a hose to rinse your car. So that the onions do not smell particularly fragrant. Dismantled. They gave it to the galley keeper. Let him wash. Now the lid on the frying pan is opened. They interfered. And this is the frying pan we have.

Everything is simple with a frying pan. Set the desired temperature. And she supports you. After frying/stewing. We washed the pan itself and drained the dirty water from it. Rinsed it clean and good.
You can also cook scrambled eggs, cutlets, chops and fried zrazy there. In general, the frying pan and frying pan are simply large. The sautéing is done and now you can pour the finished broth from the boiler into a 50 liter boiler. Boiler for tap. Place a colander with gauze in the cauldron to filter. And the broth started flowing. We open the lid so that there is normal air access and it drains more fun. And in the cauldron of broth, the pig’s head appears covered in clouds of steam. Picture, Hitchcock is resting. The broth has drained. We take out the bones. Separate the meat. And it's hot with lard. But it's okay, since it's hot. Two is hot. Then you adapt. Bones into the lagoons and thrown away. Cut the meat and put it aside. And we put a 50 liter cauldron with broth on the stove.
Galley stove.
A galley stove is generally no different from a regular stove in a catering establishment. Its only difference is the special sides and spacers that prevent the boilers from moving across the stove during pumping. The plate itself may look, for example, like this.

They are installed only during pitching. Because the stoves were made by one research institute, the boilers were made by others. As a result, after installing the spacers, exactly half of its normal load is placed on the slab. The stove itself, you understand, is far from metal ceramics. And the old hotplates with heaters. Moreover, the shadows somewhere are warming as if they were not themselves, but somewhere they have already partially died. And therefore, they do not change the heating of the burner, but move the cauldron or frying pan to the burner that gives the required heat. OK, lunch is getting ready. Let's talk about our daily bread.
About our daily bread.
During a voyage or long voyage, bread is baked right on the ship. For this purpose, all ships and vessels intended for long voyages have bakeries. The size of the bakery depends on the estimated number of personnel. The more people there are, the more bread is needed. There's another nuance here. You can only bake white bread while camping. Rye dough does not rise due to vibration on the ship. Therefore, rye bread is taken with you frozen. And by the way, it stores quite well in this form. Up to half a year no problem. And before serving, you just need to defrost it and heat it in a steam bath. This is called cunning, but in reality everything is simple. Large saucepan. Place the loaves in a colander and a lid on top of the lid, and a towel on top of the pan. And ice cream bread becomes quite normal. But we already bake white bread.

In a bakery, which is also a confectionery, in theory we should have a dough mixing machine, a dough sheeter, a separate refrigerator and, of course, ovens. But this is ideal. In reality. Our dough mixer broke down during the reign of Tsar Peas and there are no spare parts and never will be. That's why we put the dough for bread. And then add flour and start kneading. Everything is hand-to-hand. About 5 o'clock in the morning. Kneading bread dough is harder than carrying iron in a rocking chair. Therefore, our biceps will be beautiful and sculpted. Moreover, all this is happening next to the bakery cabinet, which is already starting to warm up. It will go into mode in about an hour. And we are good if we are in the Arctic. What if in the tropics? Overboard +30 in the bakery +50, but you have to work. And there is no air conditioner. And so on day after day. Then we dose the dough. Form into shape and let it rise.

How will it rise? So into the oven. Our stove also heats crookedly, on one side it’s too hot. On the other hand, not very much. As a result, the forms must be rotated. And all this by hand and in a hot oven. A juggler with burning torches smokes nervously on the sidelines. And at the same time you cannot hit the form. Otherwise, the bread will fall and become flat and not fluffy. And who will eat it in this form? No, conscript sailors can of course be modest about this. In the first year, not even that much will be swept away. But this will not work for officers and civilians. Therefore, accuracy, accuracy and accuracy again.
There you go friends, we've covered the basics of the galley. The cold and meat shops have been left behind for now. But on a bulk carrier there are simply no separate ones. So if you have any questions. Ask. I'll tell you. So that's it. Storing, cleaning, preparing, baking bread was covered. Now it's time to move on to distributing food.
Distribution.
This again depends on the size and type of our ship. In theory, they are trying to make the galley and dining room on the same level. But it doesn't always work out. Therefore, as I said above, the orderly often has to carry a saiga along the ladder with a tray. Because the elevator is slow and small.
And on warships they make a separate dining room for the crew. Where the distribution resembles an ordinary canteen.

After eating, naturally, all utensils should be washed and dried. Cauldrons and frying pans too. The deck in the galley must be washed at least 2 times a day. After lunch and after dinner. Moreover, the deck is scrubbed to perfect cleanliness. Therefore, friends, always remember the hard work of those who prepare food for you. And if something doesn’t work out for them. Understand and forgive them. And help as much as possible. Even just help your mom in the kitchen, even when she doesn’t force you to.
Our little impromptu excursion has come to an end. Traditional THANKS to everyone who read to the end.