FReeper Canteen ~ Military Chefs & Cooks~ 27 February 07

Serving the Best Troops in the World. | February 26, 2007 | Soaring Feather/Canteen Crew

[Soaring Feather]

Military Chefs

by Timothy L. Hale March 15, 2005 Sgt. Karen Glanzer works with a flaming skillet during the Senior Army Chef of the Year Competition.




Good morning Troops!

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FR CANTEEN MISSION STATEMENT

Showing support and boosting the morale of our military and our allies military and the family members of the above. Honoring those who have served before.

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The problem of feeding an armed force engaged in combat, whether in alien or in home areas, has occupied the attention of military leaders since the beginning of organized warfare. Leaders learned that the ability of men to fight was related to the way they were fed and that the answer to the feeding problem often determined victory or defeat. The axiom that an army travels on its stomach is as good today as it has ever been, only now that classical stomach rides in airplanes, ships, tanks, submarines, and jeeps in every terrain and climate of the world. But there is no question that the problems of the army stomach have entered the age of specialization. This fact is increasingly evident as the story of army subsistence unfolds from the early simplicity to the contemporary complexity of the military feeding program.

The earliest rations of the United States Army were all-inclusive in purpose. For more than a century after 1776, the basis of all troop feeding--for soldiers in camp, on the march, in action, or just surviving--was the simple fare of meat and bread, and sometimes vegetables, known as the garrison ration. From the Revolutionary War to World War I, the garrison ration served the unit, the small group, and the individual. Moreover, it was intended to serve them in organized messes, in isolated groups, and in individual situations of combat and survival.

Article continued here

2006 IFSEA/MHA Military Awards Miami, Florida

Military Chefs Training

Canteen's Own, Tomkow6, 2nd Class Petty Officer (E-5)

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Please remember The Canteen is home to our Troops, and is family friendly.
Please check politics at the door.
Okay, put those hands together for the Military Chefs and Cooks.

[TASMANIANRED]

I'm locked out of Youtube.

[TASMANIANRED]

Evening Schatzi.

Smooch.

Did ja get the Kitchen cabinet fixed?

[SevenofNine]

Get yourself lock in ROFL that greatest Chappelle skit Prince skit is funny too

[TASMANIANRED]

My Dad wrote those..

[MS.BEHAVIN]

*smooch*
Yep!
Sure did!
Did some weeding out of oddball dishes..
Decided to box them up for camping..
Ms.B

[monkapotamus]

http://www.youtube.com/watch?v=h5S9AJvhdww

[MS.BEHAVIN]

LOL
Aloha Big Guy!
LIL DEVIL HUG
*HUG*
Been thinkin' about some of the goodies my soldiers would ask for in Iraq..
Lots of sweet stuff or hot stuff..
and alot of jerky!
LOL
Ms.B

[mylife]

Just posted on another thread on FR Jerry Garcia "The National Anthem"

[Kathy in Alaska]

Above, Navy Culinary Specialist Stephen Garcia of Vancouver, Wash., based at Pearl Harbor, Hawaii, makes guacamole during the 2005 Culinary Arts Competition. The 32nd annual competition kicks off in early March at Fort Lee, Va. Staff

Who will be the military’s top chef?

Staff report
Posted : Tuesday Feb 13, 2007 20:14:11 EST

More than 200 military chefs are expected to converge on Fort Lee, Va., in early March for the annual Culinary Arts Competition.

The contest will begin March 5 with the Senior Chef of the Year, an individual competition. Other competitions will run through March 15, with an awards ceremony scheduled for March 16.

While a definitive list of contest participants hasn’t been set, organizers say they expect to have the following teams competing for Installation of the Year honors: Fort Bragg, N.C.; U.S. Army Europe; Hawaii; Korea; Fort Lewis, Wash.; Army Reserve, Fort Riley, Kan.; Fort Sill, Okla., and Fort Stewart, Ga.

To win for best installation, a team must compete in each of the following categories and score highest out of the possible 320 points:

* Buffet, which includes one show platter of meat, poultry game or fish; one show platter of cold hors d’oeuvres (eight varieties); six different plated appetizers; one three-course meal in each style, American, international and vegetarian; six different plated desserts; one buffet platter of fancy cookies, chocolates or petit fours; and one table theme buffet centerpiece.

* Baron H. Galand Culinary Knowledge Bowl, which includes a one-hour written exam to select finalists for the live version similar in style to the game show “Jeopardy!” Topics cover culinary, management, nutrition and sanitation. Each team has four members who are E-4s and below.

* Senior Army Chef of the Year is a demanding competition that gives competitors 15 minutes to review the “market basket” of ingredients they receive from which they create a four-course menu. Contestants have 30 minutes to plan the menu, four hours to prepare and cook the food and 30 minutes to present and serve all four courses. Each competitor may have an assistant in the grade of E-4 or below to help with sanitation, weighing ingredients and basic vegetable prep.

* Junior Army Chef of the Year is similar to the senior chef of the year competition, but contestants may not rank higher than E-4. They may have an assistant. Competitors have less time to plan and serve their meal, which consists of three courses, but are still given four hours to cook.

* Field Competition tests how well a four-member team can prepare a meal for 50 in a mobile kitchen trailer in under three hours. Emphasis is placed on safety, sanitation, food preparation, service and taste. The team works with a mystery basket unitized group ration.

The rest of the story

[SevenofNine]

That funny ROFL LMAO

Well report off BBC wire claim that economicst professor claim that reason why Euros hate American because of their Christian faith and having too many kids Excuse me Professor HELLO

Speaking of that I reading biography on President Reagan LA Times reporter ask Reagan back in da day you ever consider doing drugs in 1960s Ronnie said hey doing drugs at any age is stupid if you don't do drugs all your machinery would work fine in your old age especially certain machinery that get you some quality time with Mrs

I think Ronnie imply that OH YEAH at my age I have great sex life ROFL TOO MUCH information OH BOY ROFL

[SandRat]

I think all Dads did; at least all real Dads did.

[Tamar1973]

Swedish Chef does Spaghetti

Hope you like spaghetti? Better be low carb, though. LOL!

[SandRat]

Food one-liners
The snack bar next door to an atom smasher was called "The Fission Chips."

On April Fools Day, a mother put a fire cracker under the pancakes. She blew her stack.

A new chef from India was fired a week after starting the job. He keep favoring curry.

A couple of kids tried using pickles for a Ping-Pong game. They had the volley of the Dills.

The four food groups: Fast, Frozen, Instant, and Chocolate.

A friend got some vinegar in his ear, now he suffers from pickled hearing.

Overweight is something that just sort of snacks up on you.

Sign in restaurant window: "Eat now - Pay waiter."

I thought you were trying to get into shape?
I am. The shape I've selected is a triangle.

[monkapotamus]

[SevenofNine]

MONK are you try imply that President Reagan want dance with me ROFL

[SevenofNine]

MONK are you try imply that President Reagan want dance with me ROFL

[MS.BEHAVIN]

LOL!
YIKES!!
My big brother talked like that, even though he was not a Green Beret..
He used to threaten my dates when I was in high school..
My social life did not take off until after he married and left the state!
Ms.B

[BIGLOOK]

Aloha Little Devil!

Think they'd appreciate dates.


(If you get my drift.)

[monkapotamus]

hehehe

[SandRat]

Why Engineers Don't Write Recipe Books
Chocolate Chip Cookies:

Ingredients:

1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.