November 11th, 2011
Food, according to Funk and Wagnalls Standard Desk Dictionary, is “that which is eaten, drunk, or absorbed by an organism for maintenance of life and the growth and repair of tissues.”
The timing, delivery and atmosphere in which the food is delivered can go a long way toward increasing its benefits.
The military provides the sustenance to live. Whether it delivered as an MRE, box lunch or a full course chow hall meal, our Servicemembers are gonna eat, but when those meals are provided, they are part of the routine; part of the same ol’ grind.
I, like just about everybody else, looked forward to extracurricular events that would help break up the routine; especially those events that included food. Ah, nothing quite like a good Steel Beach picnic to boost the morale!
It is with that little bit of background I would like to introduce you to an organization that makes it their mission to break up the routine and provide an extra boost (Read the rest of the article…)
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August 7th, 2010
I was not a Navy cook, but occasionally, I throw a recipe here on the blog because I actually enjoy cooking. Today, I decided to BBQ a 6lb pork butt – we just finished eating it, and I must say, it was pretty dang good.
Living in the Memphis area, home of the best BBQ on the planet, it is almost a requirement that you develop skills in the art of cooking meat, outdoors, with coals and smoke. You must make an effort to season, prepare and cook the meat in such a manner that when a person tastes your product they feel compelled to utter the words, “good enough to make you wanna slap your momma!” Not sure why the desire to slap one’s momma is an indication of culinary success, but hey, when in Rome… (Read the rest of the article…)
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February 28th, 2009
The weather was great, so I took advantage of it by firing up the grill to prepare for the BBQ season. I mean spring is just around the corner, and to live in the Memphis area, you should be able to cook up some ribs; it’s almost a requirement for home ownership.
The base Commissary had a case sale on ribs, so my freezer has enough to get us at least to June. That is a lot of ribs, but when you cook out in this neighborhood you need to expect someone to stop by for a “sample”, so it is always a good idea to be prepared in both quality and quantity. (Read the rest of the article…)
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February 13th, 2009
I really have nothing but good things to say about the members of our Navy who work in the field of culinary arts. They can whip up three squares and mid-rats for thousands each and every day without the quality suffering. Heck, the Navy school they attend is certified by American Culinary Federation (ACF) for goodness sake!
One thing our United States Navy Culinary Specialists (CS) don’t have on the menu which you can find in other armed forces like those of the United Kingdom is cocktails! I attached an article (Read the rest of the article…)
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January 29th, 2009
As I mentioned previously I like cooking with a pressure cooker. There are many other ways to cook a pork chop but they tend to leave the meat dry and tough. Cooking them under pressure keeps the natural juices in the chop and even infuses some of the other liquids during the process.
Today, for the first time, I decided to experiment with another one of my favorite ingredients, the tomato.
The idea hit me when I opened the pantry and had a 28oz can of whole peeled tomatoes staring me in the face. So, besides the pork chops (Read the rest of the article…)
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October 14th, 2008
My Twidget Nuke Son may be stationed in Japan but his ship gets to travel all over the Far East. They had the privilege to make a port visit in Busan (Pusan), Korea, here is one story of the visit,
“So Korea turned out to be much better then I had first anticipated. My hopes weren’t that high because I had just never really wanted to go to Korea so I knew nothing about it. Walking around, the city of Busan is pretty impressive. Its size was amazing. From what I thought would be another Chile experience, Korea left a good impression. We took a bus into the center of the city and were basically cut loose. “Go out and do (good) things”, the good is implied. The stores were clean and new looking, everything was well maintained. We sort of went into explore mode and just started walking. For no purpose other then to head in a direction and see (Read the rest of the article…)
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August 6th, 2008
The Navy bean is a white bean that is also sometimes known as the great northern bean – whatever the name you may see on the package at the store it is the small white bean one. Your going to need a bag of those, I think they are about a pound in weight (the bag, not the bean). You will also need some ham hock – make sure its smoked as it adds some great flavor, couple large carrots, a large yellow onion (not the sweet kind), 4 cloves of garlic, about 6 inches of a celery stalk, salt and pepper.
OK, empty the beans into a large pot half full of water. Soak the beans for about 6-8 hours – this accomplishes a couple of important things. First it helps reconstitute the bean and second it goes a long way towards making sure you don’t kill your pets (Read the rest of the article…)
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July 14th, 2008
Meatballs, nope not the movie – the food. I love a good homemade meatball cooked in marinara sauce. In my family I am known for making the best! I asked my mother who made the best between my sister and myself – she wouldn’t answer at first but when I motivated her by holding her glass of wine hostage she quickly answered correctly by saying mine were indeed the best, yup, even better than her own.
With that kind of resounding endorsement I feel it is now time I shared my meatball recipe with the world.
So here we go. (Read the rest of the article…)
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June 18th, 2008
Well, tonight should be a night you – the non-cook of the family gets dinner to the hungry masses. Give the “real” cook a break tonight!
When I cook stuff I like it to be fast and only require a little effort – I don’t want to be burning all the calories on cooking the meal I plan to intake before I sit and eat it. Reminds me of what my Grandfather told me long ago, “God only gave you so many heart beats, don’t waste them.” This meal will not use any of your extra heart beats and it tastes great too.
Traditional Goulash is a Hungarian dish – my recipe is neither traditional nor Hungarian. Why do we call it goulash? No idea, it is what my Mom called it – feel free to call it whatever you feel comfortable with if the name is already used on a different recipe in your kitchen. (Read the rest of the article…)
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June 3rd, 2008
A little break from the norm – come to think of it, I really don’t follow a “norm,” I post what the heck I feel like. I guess today is no different.
When Bonnie and I had our house built, one of the “must haves” was a gas stove. I enjoy cooking. We spent the extra cash and had the builders run the extra gas line and had a great time picking out a super-duper gas range/oven.
The pork chop recipe I am going to post about isn’t difficult, it doesn’t require a gas range and your cooking skill can be nil. It has to be the easiest and most flavorful method to cook a pork chop there ever was. Never again will you have to suffer though a dry tasteless piece of pig! (Read the rest of the article…)
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