Quote:
Originally Posted by Jim McDougall
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Following the humor of cooks vs. chefs, I think of the movie "Up Periscope" (Kelsey Grammar) and the galley in the vintage submarine, where the cook, aghast, finds canned goods...from the Korean War!!!  ... the notion of 'cuisine' uh.........pretty far off..... |
The top knife looks a lot like a whaler's flensing knife, the bottom looks like a hunting dagger : See
https://www.vikingsword.com/vb/showthread.php?t=30291 for similar ones.
Related Anecdote: During my stint in the USCG in the Marine Inspection Office in New Orleans, 1968-72, I Inspected numerous merchant ships, including some old-timers from WW2 or earlier. Part of the inspection was checking the mandatory lifeboat rations, we found many stamped with dates in the early 1940s. These were canned rations of assorted contents and flavours, and water, and biscuits wrapped in waxed paper. as long as the cans were not dented or rusty across the seams, and the biscuits didn't have bugs, they were acceptable. Canned food remains eatable and nutritious for a LONG time (so does dry biscuit/hard tack) - much like a Hostess Twinkly left on a fence post...
having tasted some of the dented beef stew cans along with some biscuits, they were still quite tasty.
The USCG DOES sometimes refer to a ship' senior culinary specialist as 'Chef'. here are two culinary specialists presented by a Chief Petty Officer culinary specialist with their knives on promotion and assignment as the senior on board a cutter:
"Standing outside of Coast Guard Station Little Creek, a small group of people watched as Master Chief Petty Officer James Swenson, the rating force master chief for culinary specialists, presented the sisters with his custom knives, which read, “Thank you and YES CHEF!” following Allen’s advancement ceremony." - From the 'USCG news', Sept. 5, 2024.