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.

[Kathy in Alaska]

Thanks, acad, for today's daily dose o' da blues...and the warning too. d:o) ((HUGS)) I'm enjoying Delbert's tune as I work on payroll.

[TASMANIANRED]

How much beano do you need for 6 1/4 gallons of bean soup?

[TASMANIANRED]

My biggest pot only holds 5 gallons.

[TASMANIANRED]

Do you stir that stuff with a boat oar.

[Kathy in Alaska]

Yes, a relief for tomorrow...the busiest day at work. Monday's are bad, but Tuesday's are worse.

[Soaring Feather]

Thanks Acad, for today's menu of Da Blues. Very clever!

[Soaring Feather]

Oh my, you have been very busy. Good to see you.

[Kathy in Alaska]

Thanks, ms feather, for today's Military Chefs and Cooks.

I enjoy the Pentagon Channel programs when they do stories on the contests amongst the units....pretty fancy stuff some of them put together. And many thanks to all the cooks all over the world who keep our military fed.

[Soaring Feather]

Delbert McClinton - Memphis Women And Fried Chicken



Swinging tune. WOO HOO!

[monkapotamus]

Shatner-Seven

[BIGLOOK]

Aloha Taz!

A pot of Navy Bean Soup should keep a family of four well fed for a week or ten days. I suggest scaling it down.

Using the boat oar is recommended, just don't use the newer plastic ones......stick to the tried and true wooden oars. Brings out the flavor.

[Kathy in Alaska]

Very cool Military Chef's site. The video shows them learning some seriously fancy stuff!

[Tanniker Smith]

My biggest pot only holds 5 gallons.

Hmmmm, I'm curious now about how big the pot we use when we're jarring tomatoes is . . . It's on a big burner out in the driveway.

[swmobuffalo]

Me

[swmobuffalo]

Me

[Tanniker Smith]

GOing already??

[Tanniker Smith]

GOing already??

[Tanniker Smith]

GOing already??

[Tanniker Smith]

GOing already??

[Tanniker Smith]

GOing already??