superheat6k
Well-Known Member
The earlier thread of a suggestion of spuds up the exhaust pipe got me thinking nostaligic thoughts from my time in the Navy.
Type 42 Destroyers had dual gas turbine engines, of which the smaller Tyne engines were generally used for cruising at around 14 knots to optimise fuel economy. The exhaust flues from these lovely beasts passed up through the aft engine room and had an inspection hatch covers with a removable insulation pad, leaving a ledge ideally suited to resting spuds on. We established a chart of cooking times for individual engine power settings, and generally a decent size spud would take about 1.5 hours. We would get them on just after the start of the Middle, and would be eating he resultant scran by 3am.
Mind you if you left one behind the smell throughout the ship by morning gave the game away !
What bizarre modes if cooking have our brethren hereabouts conjured up ?
Type 42 Destroyers had dual gas turbine engines, of which the smaller Tyne engines were generally used for cruising at around 14 knots to optimise fuel economy. The exhaust flues from these lovely beasts passed up through the aft engine room and had an inspection hatch covers with a removable insulation pad, leaving a ledge ideally suited to resting spuds on. We established a chart of cooking times for individual engine power settings, and generally a decent size spud would take about 1.5 hours. We would get them on just after the start of the Middle, and would be eating he resultant scran by 3am.
Mind you if you left one behind the smell throughout the ship by morning gave the game away !
What bizarre modes if cooking have our brethren hereabouts conjured up ?
