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!

---

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.

---

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)

---

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.

[Kathy in Alaska]

[Tanniker Smith]

Reminds of the days about a decade ago when I still read many newsgroups in usenet (back before unlimited spam).
I would read, though never posted to, alt.swedish.chef.bork.bork.bork

TS

[Soaring Feather]

ROTFLOL!



Good one. We need lots of Military Humour.

[Kathy in Alaska]

[Soaring Feather]

One of my kids imitates the Swedish Chef to perfection, what a hoot.

[AZamericonnie]

Supporting our Soldiers, Sailors, Marines, Airmen, and Coast Guardsmen
at more than 1,000 places across the U. S. and around the world.

~Tribute to Our Troops~

[Tanniker Smith]

I used to be able to, but I haven't in so long.

[Tanniker Smith]

Me!

[Tanniker Smith]

Me!

[Tanniker Smith]

Me!

[GulfWar1Vet]

Chefs and cooks are our friends out in the field! They also gave out MRE's, lol

[Soaring Feather]

I can a little bit, but not like she can. LOL

[Soaring Feather]

Good evening, Connie. Thank You for ~Tribute to Our Troops~



HUGS

[MoochPooch]

My father was an army cook during WWII. Quite imaginative, too.

Maybe that was why Sunday night was always Dad's night. He put steaks on the grill. That position was sacrosanct; no one challenged it.

[Kathy in Alaska]

[Tanniker Smith]

Toss zhe cabbage up and take zh'boomboom.
[BLAM! shotgun fires]
[rain of vegetables]
Bruzhel sprouts.

And then there was the time that he tried many dinner but every animal he tried to cook attacked him. For dinner, they had a jar of vitamins.

[Soaring Feather]

Good evening, Mayor!

Thank You for today's message of inspiration.

[monkapotamus]

[BIGLOOK]

DEPARTMENT OF THE NAVY -- NAVAL HISTORICAL CENTER 805 KIDDER BREESE SE -- WASHINGTON NAVY YARD WASHINGTON DC 20374-5060

Navy Bean Soup YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD Beans, white, dry 6 lbs. 3 1/2 qt. -- 1. Pick over and wash beans. Ham stock Ham bones 7 gal. 8 bones -- 2. Add ham stock and ham bones. Heat to boiling point; cover and simmer 2-3 hours or until beans are tender. If necessary, add hot water. 3. Remove ham bones. Carrots, shredded Onions, finely chopped Pepper 1 lb. 2 lbs. 2 3/4 cups 4 1/2 cups 2 tsp. -- 4. Add carrots, onions, and pepper. Simmer for 30 minutes. Flour, hard wheat, sifted Water, cold 1/2 lb. 2 cups 3/4 qt. -- 5. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer. NOTE: 1. If beans are old, soak 3 to 4 hours prior to cooking. 2. Add salt and additional pepper if desired. VARIATION: Old Fashioned Navy Bean Soup: Add one No. 10 can of tomatoes in Step 4. 30 March 1997

[monkapotamus]

"I baked fish last Wednesday(Darn expensive orange roughy...)"

I baked cat fish.