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Response #7
I am trying to monitor the 'spice' = heat that is being applied to the food, I still want it to be 'spicey' as in herbs and spices, but not as 'spicey' = hot! Yes, I also want to control or decrease the heat in some of our food items. We are trying to be more conscious of this.
Also, we are talking about and discussing the need NOT to feel like everything needs to be cooked to 'death' so to speak...one of the things that really hurt us in this area is cooking foods that will sit on the line or warmer for an hour and a half! But we require these mealtime hours in order to cover everyone that needs to eat and the dining room space for all who are aboard. So in essence, we cook the food, it goes downstairs and continues to cook in the warmer and on the line...the faster we can move people thru the line at dinner the better chance of having a fresher and faster rotation of food that has not cooked as long.
I am also working with the idea of cooking in two waves but I am not sure right now how well or feasible that is with our cooking equipment and 'human' resources...working in the galley can easily become an all-consuming
Beefy friend
This morning in the breakfst line, one of the nurses said "I heard you are allergic to beef, so am I. I have never met anyone else with an allergy to beef." So there it is. I am not the only one in the world with an allergy to beef.
Power tools
Happy Valentines Day!!! I have yet to spend time with my precious hubby yet today, but I hope to later in the evening. I feel like it has been so busy lately. Last night we had a medical reception the us nurses had to serve at and Tyrone had to make some of the food. They invited many nurses, Dr.s and hospital personnel to let them know what we do and don't do so referrals will be handled properly. My friend Vera and I stood at the top of the gangway and greeted our guests. We even wore official uniforms (mine was borrowed). It was nice outside too. We got to watch the sun set and there was a nice breeze. We were sure we had the best job.
Today we had our official ward nurse picture and then we played games on the dock with all the nurses to get to know each other. There are about 50 of us form 30 countries. In the afternoon Maria and I got handed a power drill and were instructed to drill holes in the metal walls to hang the glove box holders. After a few errors ( one was hung sideways and one was hung upside down) we mastered the skill and placed most of them up on their respective new homes. We were very proud of ourselves.
Today we had our official ward nurse picture and then we played games on the dock with all the nurses to get to know each other. There are about 50 of us form 30 countries. In the afternoon Maria and I got handed a power drill and were instructed to drill holes in the metal walls to hang the glove box holders. After a few errors ( one was hung sideways and one was hung upside down) we mastered the skill and placed most of them up on their respective new homes. We were very proud of ourselves.
General Response - Clarification
In an earlier blog post I stated that "I don't usually have foods out at the end of a meal that were different at the beginning of the meal" if I could help it, and if it wasn't a 'leftovers' meal.
BUT what I failed to mention is I was ONLY pertaining to dinner/supper NOT lunch. Lunch is a great way to use up leftovers, recreate new dishes from cooked foods we already have, or even use multiple items of small quantity to 'push thru' so to speak. So in that aspect yes, you will get different foods from time to time at the beginning and ending of lunch.
Thats the way it is...but what food is actually considered 'the best' is purely speculation, now isn't it? I have complaints both ways...I got something so/so or that I hate at the start of dinner only to have something better come out at the end, and vise versa. But hopefully we are moving along for others to eat and not eating in the dining room during the whole time...prefering others!
Crew Galley is still open to all!
Many families come to the line and pick out what they want for dinner and then take it back to the Crew Galley and recreate something they like, or use it in another dish...thats initiative!
BUT what I failed to mention is I was ONLY pertaining to dinner/supper NOT lunch. Lunch is a great way to use up leftovers, recreate new dishes from cooked foods we already have, or even use multiple items of small quantity to 'push thru' so to speak. So in that aspect yes, you will get different foods from time to time at the beginning and ending of lunch.
Thats the way it is...but what food is actually considered 'the best' is purely speculation, now isn't it? I have complaints both ways...I got something so/so or that I hate at the start of dinner only to have something better come out at the end, and vise versa. But hopefully we are moving along for others to eat and not eating in the dining room during the whole time...prefering others!
Crew Galley is still open to all!
Many families come to the line and pick out what they want for dinner and then take it back to the Crew Galley and recreate something they like, or use it in another dish...thats initiative!
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