Combat Cooks Keep Marines Energized, Happy

Defend America News ^ | Lance Cpl. Ray Lewis

[SandRat]

Combat Cooks Keep Marines Energized, Happy
Food Service specialists make sure everyone at Observation Post Falcons and other outposts have hot chow in their bellies.
By Lance Cpl. Ray Lewis 1st Marine Division OBSERVATION POST FALCONS, Iraq, Sept. 29, 2006 -- If the Marines can’t come to the mess hall, then the mess hall will have to come to the Marines. Food service specialists assigned to 3rd Battalion, 2nd Marine Regiment set up a field-food facility so Marines can have a daily hot meal here. “If Marines don’t get a good meal, they don’t have the energy to complete their tasks,” said Cpl. Melvin D. Carson, Jr., a food service specialist with Headquarters and Service Company. The 26-year-old from Virginia Beach, Va., is one of three self-proclaimed “combat cooks” who serve with the battalion under Regimental Combat Team 5. Carson is the leader of the bunch. He and his men make sure everyone at Observation Post (OP) Falcons and other outposts have hot chow in their bellies. Carson and his cooks wake up every morning to prepare food like steak, eggs and hash browns for hundreds of Marines and sailors. It’s not so much a duty as it is a chance to help out those Marines facing hostile fire every day. The self-proclaimed 'combat cooks' look into a cooking pot at Observation Post Falcons, Iraq, Sept. 23, 2006. U.S. Marine Corps photo by Lance Cpl. Ray Lewis “It’s our honor to cook for Marines, whether they’re in the rear or in the front lines,” Carson said. He said the honor doesn’t come without a little sweating though. It’s a daily test of skill and leadership for Carson. “I had to prove that I can run things without my staff noncommissioned officer here,” he said. “I try to teach my guys how I do things so they can learn it and pass on what I do.” “I like cooking out here,” said Lance Cpl. Matthew R. Magnuson, also a food service specialist. “This gives me a chance to apply what I learned when I was training in cooking school.”	Food service specialists with 3rd Battalion, 2nd Marine Regiment are self-proclaimed 'combat cooks' who brought a chow hall to the field so Marines could have a hot meal between missions. All Marines serve under Regimental Combat Team 5 and will be conducting operations in the Habbaniyah area for seven months. U.S. Marine Corps photo by Lance Cpl. Ray Lewis The 20-year-old from Puyallup, Wash., said it’s a hard-working but rewarding job. “Having them come back from chow and tell you chow was good feels good,” Magnuson said, “especially when I get a compliment on a certain food that I made for a large crowd. It makes me feel like I did what I was supposed to do.” Magnuson isn’t the only one who feels that way. The cooks have been told on many occasions how much the Marines enjoy their food. “They put love into the food, good portions,” said Cpl. Nicholas J. Lindsay, a squad leader in the battalion. The 22-year-old mortarman from Paramus, N.J., knows the importance of a wholesome meal after an operation. “Its one thing coming off patrol, tired and having a No.12 Meal, Ready-to-Eat,” Lindsay said. “But tasting steak and eggs or chicken parmesan deliciously seasoned makes that much difference.” Lindsay spends more than a week at a time here. He sees the work the combat cooks accomplish. “They take care and pride into what they do even though they cook for other OPs,” he said. “I have respect for them in every aspect.” The combat cooks stay humble. They’re just glad to make their fellow Marines happy. “It feels good to know that after sweating in the kitchen making food that they appreciate our meals,” Carson said.

[EricT.]

The only thing that belongs on a steak is kosher salt, cracked black pepper, searing heat until the meat is medium rare at at maximum, and then maybe just maybe some Maytag Blue cheese crumbled and slightly melted over it.

And a big ol' sauteed Portabella cap and onion slices underneath it.

[perfect stranger]

The only thing that belongs on a steak is kosher salt, cracked black pepper, searing heat until the meat is medium rare at at maximum, and then maybe just maybe some Maytag Blue cheese crumbled and slightly melted over it.

I wasn't speaking of personal tastes, I was only trying to carry the technically "well-done" aspect.

[JRandomFreeper]

Combat services is a whole new world recently.

I'm honored to feed our warriors.

And sometimes bury them. We're Services. Service First.

Whatever the warrior needs.

/johnny

[JRandomFreeper]

AMEN! But I can offer advice on cold MREs. It's my yob.;>)

/johnny

[Lurker]

Of course you are correct.

I was just ribbing you.

Get it? Ribbing you!!

I kill me....

L

[csmusaret]

You have obviously never heard of Great American Land and Cattle Company; or eaten there. Order their spices on line; you will be grateful.

[Rb ver. 2.0]

Give us any grief and we'll take care of you after we beat the eggs and whip the cream.

[perfect stranger]

Yeah, I know. I've been a restaurant soux-chef/cook going on 10 years now.

[Lurker]

Thanks for your service.

There's nothing like hot chow to lift the spirits of a Marine.

Semper Fi.

(But do try to slip the odd medium rare steak out the door. It made me weep to see all that beautiful meat cooked so it resembled a hockey puck.)

[perfect stranger]

Oh, you're good.

You....

You....

I should send you a few dried habaneros in the mail just for good measure if you know what I mean.

What's your address, you looney toons, you?

[mcshot]

Thanks for your obviously dedicated service to our troops and nation. You're appreciated! And were glad you're there and care.

[Lurker]

Funny you should mention habaneros.

I've been picking them from my garden all week. Trouble is I have no use for more than about 3 of them. As much as I like spicey food 3 or 4 is about a years supply.

Any suggestions? Never mind...you just gave me a suggestion of what to do with them, or where to put them, or something like that.

I bid you good eating and a pleased palate.

L

[SAJ]

The humour was, of course, in the ribeye of the beholder...

;^)

[JRandomFreeper]

I miss the dance in the kitchen. Radius servers are boring. I've never been bored in a kitchen.

I'll be back in a kitchen pretty soon. It's all good.

/johnny

[Shion]

Fresh cooked food beats cold MREs anytime

My husband was the (ironically) proud recipient of a MRE containing a Nestle chocolate bar, with a wrapper featuring the 1992 Olympics. In 1996.

I hear white powder substance that used to be chocolate is extremely edible when they're using you in a food deprivation experiment.

Anyhow, muy props to these guys, there's nothing better than serving a bunch of hard working men a whole pile of good food.

[Lurker]

Mrs. L used to work in a 5 star tall food eatery in Northern California.

For the last seven years she's been a Banquet Manager at a rather posh midwestern golf course.

She says she misses the kitchen sometimes.

So I tell her to get in there and cook me somthing.

Most times I manage to escape without serious injury.

L

[perfect stranger]

I used this recipe but didn't include the pectin and it made a great habanero syrup.

Habanero Jelly

Yields: 7 half-pint jars

Ingredients:

3 large fleshy orange bell peppers
5 to 10 ripe habanero peppers
1 1/2 cups distilled white vinegar
7 cups sugar
9 fl oz liquid fruit pectin (Certo or equivalent)

Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.

[Shion]

(use gloves when handling the habaneros...yes... seriously... USE GLOVES!)

Seconded: Please, PLEASE, use gloves. Soap doesn't get this stuff out, you'll regret it later.

[JRandomFreeper]

I served rare steaks. Twice a month, we served steaks as the reservists rolled out and the newbies rolled in. I was 20 miles from a (real)first aid station.

Who follows anyone elses rules when you are in the boonies?

We The People make the laws. I think I can keep things safe in the wilderness. For me and mine.

No food poisoning outbreaks noted last year.

/johnny

[Lurker]

As I said above Mrs. L used to work as a chef in a fancy schmancy eatery a few years back.

One of their favorite little tricks to play on the new guys was to tell them to chop jalapenos and habaneros all the while offering them many cokes, glasses of water, and the like.

No gloves were offered. After a while Mother Nature took her course and the unsuspecting intern was off to the bathroom to relieve himself.

Shortly thereafter howls of pain met gales of laughter.

Mrs. L has a mean streak. It isn't wide but it is deep. It's one of her most endearing qualities IMO.

Thanks for the recipe. I'll give it a whirl.

In the CuisineArt.

Get it? Whirl?

Badabing. I'll be here all week folks. Try the veal...tip your waitress.

L