It's a tenuous connection, but, last night's gourmet dinner reminded me of dining in the Marines. In boot camp I remember little of the food. The emphasis was on eating fast, very fast, and pity those who dawdled. At Camp Pendleton our battalion, something over 500 Marines, were housed in one area. All were fed in one huge dining hall. The food was adequate and necessitated standing in a long line which no one jumped. Cooks at breakast would hold two eggs in each hand breaking them unto the griddle.
The twenty-eight day ride aboard a liberty ship from San Diego to Okinawa introduced us to Navy food. On other ships and eating in a Navy mess hall in Subic Bay, Philippine Islands, convinced me that Navy food was better than Marine's.
Once we arrived in Okinawa we were assigned to Camp Sukiran, an Army base. The barracks were designed with a kitchen for each company, 60-70 Marines. These cooks were less experienced and the food suffered. We arrived in July and stayed there until leaving for cold weather training in Japan, about the first of November. Returning from Japan we were stationed at the newly opened Camp Hansen. Like Pendleton we were served in a Battalion dining room.
Then there were C-Rations...but that's for a later blog.
Takk for alt,
Al
PS The gourmet dinner last night lived up to it's billing.
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