Chief, those guys worked an 8-4-4-8 watch sched daily in Danang and like everyone else had no liberty.
Posted on 09/29/2006 7:08:22 PM PDT by SandRat
God Bless You.
Semper Fi.
L
Nor have I. It's a shame that the illegal Mexicans here don't agree.
/johnny
God bless each and every one of them!
Not that you'd do anything like that to an FNG type...
L
A friend of mine, a Marine cook circa 1970, was busted a rank in Vietnam for punching a 2nd Lt. The officer pulled the cook, who was sleeping, out of his rack and got in his face for making the brown cake with the white icing instead of the white cake with the brown icing.
I worry about the FNGs. I saw one pick up a sizzle platter right after chef put it on top of the range. We all smelt the smoke and sizzle. I washed dishes that night to cover for Ernesto.
/johnny
You beat me to it, again. I was just about to ping you. JT appreciates good cooks. Thank you, Johnny, and all our fighting warriors.
Soften some cream cheese, say an hour @room temp. 8 oz pkg, into a blender/food processor, toss in 3-10 stemmed, habs (depends on your taste, of course, but the fat in the cream cheese neutralises the oleoresin capsicum in the habs), couple-three-five mashed garlic cloves, tsp sesame oil. Set the blender/processor on puree, run it for 3-4 minutes. Use the result as either a fantastic dip for nearly anything, OR, mix tbsps of it with good bleu cheese and chopped onions for smothering steak, ribs, pork chops, &c. The flavour is simply fantastic. Try it and see!
Or, make a bechamel sauce, say 1 quart, then, reduce the heat, add 3-5 well-chopped habs (stemmed -- don't worry about the seeds), 1 tbsp of butter, 1-3 tsps dijon mustard (to your taste, of course) and 1 tsp dried thyme. Whisk briskly on reduced heat for 30-60 seconds for full incorporation.
This is a jackleg variant on sauce moutare and can be used to 1) pan-broil shrimp, crawfish, even firm-flesh cold-water fishes like trout (dash of lemon should be added for these last), 2) mixed with a bit of mayo to thicken, as a fabulous sandwich spread, 3) mixed with coconut milk and about 1/2 cup of red wine vinegar, as an excellent marinade for most cuts of beef or pork (pork tenderloin is especially tasty with this, btw). About 1.5 lbs of meat to 8-10 oz of marinade, overnight in a zip bag in the fridge.
OR, retain the brine from a quart jar of pickles when you've used all the spears or slices. Drop half a dozen whole habs into the brine, figure it's about 8-10 oz left or so in the jar. Refrigerate overnight, strain out the habs, and you've an excellent high-acid marinade for anything you like. Tougher cuts of beef are perfect for this marinade; skirts, flanks, even briskets if you want.
Too many habs? Send 'em along to me -- I'll gladly pay the postage!
Buon appetito, m'friend!
Mrs. L used to come home with some nasty burns. Before we met one time she managed to douse her entire leg with a pot of veal stock.
She was off her feet for a couple of weeks so she said. I can't even imagine how badly that must have hurt.
Worrying about the new guys is a good thing. They're not only dangerous to themselves, they're dangerous to you. There's lots of ways to get hurt in a kitchen and almost all of them involve copious amounts of blood or large areas of damaged skin.
Thanks again for doing your thing.
Regards,
L
I love grilling whole pork tenderloins. I'll give that marinade a try.
Thanks,
L
Armies march on their stomachs.
SoS aka chipped beef and gravy on biscuits
Marines Field Mess BumP
A few weeks ago I bought a pound of habs and let them sit around in the cooler at work for a week or so and greatly regreted it because the rest of the staff used them as practical jokes and dares for cash.
One of our idiot servers that was "got" by the kitchen staff the night before offered me 20 dollars to eat half of one and I told him, "You don't have to pay me, I bought the whole damn pound of them."
Once they dry I figure I can just pluck off a hunk and drop it into whatever I'm cooking kind of like those New Mexico style chiles.
One or two should do for a whole great big pot of chili.
They are really pretty little peppers, and they look almost completely harmless but man oh man one wrong move and .....
L
Dad thought I was being stupid, but he gave me his blessing.
What else do you do? Serve correctly, work as required, and give thanks for an opportunity to serve?
For that, I am grateful.
I feed warriors.
/johnny
You ought to put that on an few T-shirts.
You make sure you stay qual'ed on marksmanship. Bad guys kill cooks, too.
Stay safe.
L
You got that right.
Well my shift keeping the County safe is almost at an end gentlemen. I've got a couple of quick equipment checks to run and then I'm off to home for a couple cold ones.
JRandom I'll hoist one for you and say a prayer for your speedy and safe return along with all those you feed.
It's been a real pleasure chatting with both of you.
Semper Fi.
L
If I need a rifle. I'll be able to pick one up. And I'm qualified. Us, ours, Ma Duece, theirs, AKs, whatever.
I'm old and grumpy. No exes have kilt me. No bad guys will. AF is as safe as houses.
It all works out.
/johnny
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