The "Unofficial" Official SHIII UBoat Kaptain's COOKBOOK | Forums

[Schiffmorder]

First of all thanks to everyone for some great recipes!!
reading Cuda's post reminded me of my younger days working the offshore rigs in the Gulf of Mexico. One trip we were way the heck out (165 miles south of galveston) in about 4500 ft of water on a semisub called the Ocean Valiant. The hard core fisherman amongst us would scavenge the nipples from the milk bags (5 gallons) in the galley. These were white rubbery plastic, about 8 inches long. After a few minutes with a sharp knife the tube now had a 'skirt', with a weight and a hook embedded. These made very successful lures for Dolphin fish (NOT dolphins) but the usually were torn up in the process, so there was a great demand for the nipples. Catching a real Dolphin is of course strictly verbotten, and I recall one time on a lay barge one somehow got caught up in one of the anchor lines and was pulled into the winch before anyone saw it. Heckofa mess!! And the paperwork!!

[RedTerex]

Quick n Easies.

Break two eggs into a bowl add about 2 cups of milk and whisk.

Soak some sliced white bread into the mixture and then drop the soaked bread into a frying pan and heat until both sides are golden brown.

very tasty, very cheap and "quick n easy".

enjoy.

[Capt_James_Cook]

Improvised Ships Beer

...I have already made mention of our brewing Beer which we at first made with a decoction of the leaves of the spruce tree mixed with Inspissated juce of Wort and mellasses but finding that the decoction of Spruce alone made the beer to astringent we mixed with it an equal quantity of the Tea plant which partly distroyed the Astringentcy of the other and made the Beer exceeding Palatable and esteemed by every one on board. This Beer we brewed in the same manner as spruce Beer, that is we first made a strong decoction of the leaves or small branches of the Spruce tree & Tea shrub by boiling them three or four hours, or untill the bark will strip with ease from the branches, then take the leaves or branches out of the copper and mix with the liquor the proper quantity of Melasses and Inspissated Juce, One Gallon of the former and three of the latter is sufficient to make a Puncheon or 80 gallons of beer, let this mixture just boil and put it into the Cask and to it add an equal quantity of cold water more or less according to your taste and the strength of the decoction, when the whole is but milk warm put in a little grounds of Beer or yeast, if you have any, or any thing else that will cause fermentation and in a few days the Beer will be fit to drink, after the casks have been brewed in two or three times the beer will generally ferment of it self (especially if the weather is warm). It is not at all necessary to have Inspissated juce of Wort for the making of this Beer. Melasses alone will do full as well of which Ten gallons will be sufficient to make a Tun (252 gallons) of beer: sugar will also answer the same purpose, I made use of the Inspissated juce of Malt because I had it, and could not apply it to a better use and to save sugar and Melasses, for of the latter I had but one small cask and of the former little to spare for this use...

Capt. James Cook, Ship Resolution, Saturday 8 May 1773, Dusky Sound, New Zealand.

(If you are interested to know more of the recipies and enforced diet to prevent scurvy of the people and the officers aboard during our three long voyages of discovery 1768 - 1779, then please ask. Scurvy is the mariners enemy, shared knowledge will conquer it.....)

[KRlSTOFF]

Well It has certainly been awhile since I have been back on board and I can tell you, I never thought this "recipe" topic would take off like it did. There is some really good stuff in here.

[RoughRaider1]

I once said to the cook/engineer on the tug I was working on after tasting his pot roast "this is pretty good". His reply was, "it'll make a turd".
Since then I've had a new philosophy on food.

[TekLabz]

First off, I'd like to commend Faamecanic's chili recipe back on page one. It's so similar to mine, which I worked out several years ago and after several years of fine-tuning, that no matter where he actually hails from, he'll always be embraced by a Texan! I offer up my recipe for comparison's sake, or for those who are a little on the culinary-challenged side and need more specific amounts of seasonings to use.


Tek’s Tejas Chili

2 lbs grnd beef (I prefer sirloin)
4 tomatoes on the vine
1 medium to large vidalia (yellow) onion
4 medium to large garlic cloves
3 cans of beans- I use Northern/navy, kidney or pinto, and black eyed peas
1/4 cup sugar
3 or 4 jalapenos*
2 or 3 habaneros*
3 or 4 red chili peppers*
chili powder
cayenne pepper
salt
cilantro


In a large skillet, brown the beef with the onions and the garlic. I don’t have a skillet large enough, so I have to brown it 1 lb at a time. When most of the pink is gone, add 2 Tbsp of chili powder, 10 shakes of cayenne, and 1 tsp salt (x2 if doing both lbs altogether, so 4 Tbsp chili powder, etc total for the browning). When meat is browned, dump it into a large crockpot (you can drain it if you want, but the grease is so yummy!). Add the beans, diced tomatoes, sugar, and the peppers (cut up as small as you need to not hurt yourself or others). Add another 2 Tbsp or so chili powder (ie to taste) and maybe a little more salt(again to taste). I then add a thick sprig of cilantro (not cut up, so it’s easy to remove later) and cook on high for 5 to 6 hours uncovered. This allows some water to evaporate off and concentrates the flavor. So every once in a while you’ll want to add ⽠cup water to desired consistency (usually I do this twice, 1 cup total). For sake of time you could cook it with cover on at high setting for probably 2 to 3 hrs and it would be hot enough to serve. Remove the cilantro before serving. I usually like to have fresh chopped onion and jalapenos, as well as cilantro available to add to individual servings.
Of course chili and stews are always better after being refrigerated or frozen for a day or two, so you could make it in advance.

*if worried about it being too hot don’t use habaneros, and use the lesser number of jalapenos.....wuss : ]

** I have also made it with sliced portabella mushrooms, which are awesome in the chili.

Enjoy!

[vozzek6969]

Kristof -

I made the bacon-wrapped shrimp with the pepperjack cheese last night, and I must say it was every bit as awesome as you said. Thanks man, cool receipe. Easy too.

-Vozz

[jac1029]

This is a neat thread. Its kinda funny that gamers (or sub simmers if you like) share food recipies on forums.

I think that the sub sim genera is the only one that has people who can cook like professional chefs.

[hattrik21]

Taco Soup


1 lb. ground sirloin beef

1 package taco seasoning

1 package RANCH dressing mix

1 can whole kernel corn

1 can chili beans 12 oz.

1 can red enchilada sauce

1 can pinto beans 12 oz.

2 can diced rotel tomatoes and chilies

1 tbs. garlic

1 can water (12 oz. of water)

1 can Tomato Sauce (8 oz.)

Brown the beef and add taco seasoning and RANCH dressing mix while simmering. Add remaining ingredients to a large soup/chili pot. Bring this concoction to a slow boil. Add salt and pepper to taste. Reduce heat and simmer for 4-6 hours.

This has the same properties as good chili, in that it gets better the more times you re-heat.

Cook in a 6 Qt Crock-Pot.

[hueywolf123]

For cold winter evenings,
Brown in a deep saucepan four or five lamb cutlets (no, not the crumbed variety) and let them stand for a few moments.
Take them out of the saucepan, and add some fresh veggies, diced tomatoes and some potatoes.
Put in about four cups of water, a pinch of salt and a generous sprinkle of pepper. Bring it to the boil, then let it simmer for half an hour or so.
Add about 1 cup of Stout ( black beer for those who are unsure), bring back to the boil then simmer, now put the lamb cutlets back in and simmer until the meat comes off the bone. Remove the bones, dish it all up (serves four) and enjoy