In the royal Australian Navy, we got fed ridiculous amounts of potatoes au gratin, sans the gratin. It was like big trays of thin -ish sliced potatoes, drowned in white sauce, and walked past a tepid oven. The potato was still mostly raw. Thankfully nobody seemed to like the broccoli but me (because it was unsalted), so I’d get a mountain of broccoli and jazz it up with salt, pepper, and butter pads.

I think we got some kind of meat but for the life of me I can’t remember any specific meat dish except an inedible beef stroganoff with a thin gravy made from what tasted like all the burnt bits scraped off all the other pans, blended in some dishwater. That thing would ruin your day.