Text 22231, 104 rader
Skriven 2009-03-22 14:06:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Chain coffee
========================
-=> Carol Shenkenberger wrote to Janis Kracht <=-

 > There was a time when Ron wouldn't even let metal touch the water he was goi
 > to use to make coffee with.. :)  We're pretty picky about it.

 CS> Ohh, he'd hate Navy Coffee.  It's made in metal urns, about 40 gallons
 CS> at a shot.  They refill once empty pretty much.  Real common to have
 CS> coffee brewed at 3pm for dinner, be the last of it at 4am.

I may have told this story before here ... but, it's a good one.

When I was waiting for my "A" school to start at NAATC Memphis I got the
opportunity to be a mess cook (better than a compartment cleaner - the other
choice). 

We made coffee in wholesale lots in big stainless steel, steam heated kettles
called (for some historical (I suppose) reason) coppers.

There was a Chief AB who used to head the Master-At-Arms contingent for the
chow halls who would come back to the galley at any time to get coffee. And he
always complained that the coffee wasn't strong enough ... explaining that he
liked it stout enough to float a Stillson wrench. Which used to exercise the
cooks mildly and put them out of sorts for a bit. 

One weekend I got assigned to the flight galley (we were also a Naval Air
Station) putting up box lunches for the weekend warriors. When I returned to
the regular galley I brought a nylon cargo net used to keep light things like
box lunches from getting loose inside and airplane in flight.

I gave it to CM1 Edwards (my favourite Commisaryman) and asked him if the
neutral, fine nylon would disappear when submerged in coffee. He got this big
s**t eating grin on his phiz and went off to do some experiments.

Next time Boats came into the galley and complained he was led by CM1 Edwards
to a copper full of coffee. With a crescent wrench suspended and apparently
floating about an inch below the surface of the liquid. 

Last we heard of the coffee not being strong enough.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Nachos
 Categories: Poultry, Appetisers, Citrus, Cheese, Chilies
      Yield: 7 servings
 
    1/2 lb Leftover roast turkey meat;
           - shredded
  1 1/2 tb Fresh lime juice
      2 tb Vegetable oil
      3    Bell peppers, red & orange;
           - fine chopped
      1 cl Garlic; fine chopped
    1/4 ts Ground cumin
      1 ts Dried oregano; crumbled
     16 oz Can black beans; rinsed,
           - drained
      4 oz Corn tortilla chips (not
           - low-fat)
      2 c  Grated jalapeño Jack cheese
    1/4 c  Chopped scallion greens
    1/2 c  Chopped fresh cilantro
      1 c  Sour cream
      3 ts Fine chopped pickled
           - jalapeño
 
  Accompaniment: tomato salsa
  
  The double kick of jalapeño Jack cheese and pickled jalapeño in these
  nachos enlivens leftover turkey.
  
  Preheat oven to 450°F.
  
  Toss turkey with lime juice and season with salt and pepper.
  
  Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately
  high heat until hot but not smoking, then sauté bell peppers,
  stirring, until crisp-tender, about 3 minutes. Transfer to a bowl.
  Heat remaining 1/2 tablespoon oil in skillet over moderate heat and
  cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans
  and cook, stirring, until heated through, about 1 minute. Season with
  salt and pepper.
  
  Make 2 layers each of corn chips, sautéed peppers, beans, turkey,
  cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake
  nachos in middle of oven until cheese is melted, 6 to 10 minutes.
  
  Stir together sour cream and jalapeño to taste and serve on the side
  along with salsa.
  
  Recipe by Lori W. Powell
  
  November 2001 | Gourmet
  
  Serves 6 to 8 (hors d’oeuvre)
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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