46 years ago today. A menu series from a crossing of the Atlantic aboard the SS United States. Day 2

[A HERETIC I AM]

Second day, included time in Southampton and departure toward New York. This is one of the days I am missing the Breakfast menu for!

Lunch Menu, Friday, September 15, 1967

Front cover, Giant Sequoias, California.


Back cover, text & map describing the front cover.


Inside front, Dining recommendations.


Main menu.


Dinner Menu, Friday, September 15, 1967

Front Cover, United Nations Building, New York City.


Back Cover, text & map describing the front cover. BTW, The piers for the great liners in those days and before were on the Hudson River, primarily between 59th street south to roughly 45th street, covering the area where the USS Intrepid Museum currently sits. Just a few blocks from Times Square. Most of the old sheds that covered the piers are long gone.


Inside front, Dining recommendations.


Main Menu.

[Suich]

1. There's that "Iced table celery" again!

[JBoy]

2. I think now they call it crack.

Just say no to Iced Table Celery. That shit will fuck you up.

[Callalily]

3. Can you imagine creating

a menu like that? Having everything under the sun at your fingertips?

I didn't know what rollmaps were. In case you are wondering too, here's the recipe. Gosh, and that's on the appetizer menu!

http://www.foodnetwork.com/recipes/alton-brown/rollmops-recipe/index.html

[A HERETIC I AM]

6. Provisioning for that many meals for that many people is certainly an art.

It goes on daily in hotels, resorts and cruise ships around the world.

That's why a "Chef" gets the big bucks!

[greatauntoftriplets]

4. Yum! Lobster Newburg!!!

That's not something you see very often. It must have been a feast for a young boy, though living in Athens must have been interesting, too.

[A HERETIC I AM]

7. It was.

Souvlaki off a street vendor. Yum!

We had local food fairly regularly but mom did shop at an American PX on the base, it's just that it was about a 25 mile round trip from where we lived near Kifisia, down to it.

I am wracking my brain to try and remember if I had anything other than a steak every night, merely because I didn't know what half the other stuff was!

[greatauntoftriplets]

8. It's sort of like when I was 12...

and my family went to the Smoky Mountains on vacation. First time I'd been in the South; ate fried chicken every night.

[cbayer]

5. This takes so much planning.

Provisioning for a trip like this is tricky, particularly when it comes to your produce.

[A HERETIC I AM]

9. To reiterate what I said in my answer to Callalily....

It most certainly must. The menus have to be thought out weeks in advance, wouldn't you think? They have to cater to the tastes of the Europeans traveling onboard as well as have an American flair.

How much do you buy in Bremerhaven? What do you take on in Southampton? Etc. Etc.

Yup...quite an undertaking.

[cbayer]

14. I love provisioning, so this has a special interest for me.

The trickiest part is using things in a sequence such that you have little spoilage and can use leftovers in inventive ways.

[Sentath]

10. Royans in oil

Image 4, last item in the cold buffet.

What on earth?

[A HERETIC I AM]

11. As best I can tell....

Similar to a Ravioli.

A cheese stuffed pasta or similar item.

[Sentath]

12. Oh, ok

So probably the cheese and fried parsley ravioli, then?

[A HERETIC I AM]

13. Well, A Google search turned up this pic;

Not at all sure if that was what was served on board.

[Dennis Donovan]

15. I missed these from the first time around!

They deserve to be seen again! Kick!!