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This first post, on my first ever thread, is for you:

http://www.rapidcityjournal.com/articles/2008/03/23/news/features/doc47d014b00d865081336026.txt

Food as art

By Jomay Steen, Journal staff

For Staff Sgt. Rhodello Nuval of Ellsworth Air Force Base, cooking is more than his military job, it is his art. Evidence of this is found on his culinary Web site, Nuval.net, which opens with, “Cooking is not just simply cooking to feed people. It is an art that helps tantalize the palate of your guests, family members or patrons.”

As his job, Nuval works for hours at the base kitchen to feed the service personnel. But he’s often the go-to guy to cook up feasts for base deployments, dinner parties for friends and children’s birthday parties.

Recently Nuval created two no-fuss, affordable dishes that easily could feed drop-by visitors or be served for Sunday dinner. The main dishes required about 40 minutes from preparation to finish, leaving plenty of time to put together a salad and side dish.“I fell in love with Italian wines while in Italy. It brings extra flavor into the sauce,” he said.

Master Sgt. Jesse Barcega stopped by the kitchen to taste Nuval’s Lemon Herbed Tenderloin with a blueberry coulis sauce drizzled across the plate. Barcega knew he was in for a delicious treat.

“We rarely do this type of cooking at our kitchens,” he said.

As expected, the pork drew praises from the EAFB head of food services.

“It has a spicy taste, but not too spicy. It’s very juicy,” he said after taking another bite.

“The tenderness is perfect.”

Barcega quizzed Nuval on the amount of time the young cook let the meat rest before carving the tenderloin into medallion-sized pieces. Nuval generally waits for a minute or so. After the discussion, Barcega advised for a longer wait time.

“Don’t cut meats fresh from the oven. Let the steam cook and seal the juices in … so let it rest for three minutes,” Barcega said. “But he’s the chef.”

It is advice heeded by Nuval, who oversees four noncommissioned officers and 16 airmen to complete the daily meals at the base. It is a job at which he not only excels, but also enjoys.

“It’s not only my job, it’s my passion,” he said of cooking.

continued.

This first post, on my first ever thread...

Thanks for the ping to Eaker's spam comment. LOL!

I read some of the posts on this thread earlier today, granny.

You're awesome granny! Thanks for everything that you do.

Thanks to every contributor to this thread.

life

bttt

A German friend of mine just brought over some dandelion honey. Wow.

For the first time in my life I wish I had dandelions in my yard but it's too late. Are there any other flowers one can use? I have oodles of clover!

If anyone has a recipe for a homemade honey I would appreciate it. If it's been posted already, my apologies.

wow