Cooking

Navy Medicine wants you to use spice. No, not that kind.

By Meghann Myers on March 31, 2014 Cooking, Health, Medical, Navy

In an effort to shape up the force and get sailors off the frozen/microwave/fast-food train, the Navy Bureau of Medicine has released a handy chart to help you add some zest to your adventures in home cooking. The list of herbs and spices includes the usual suspects, like cinnamon, pepper and mint, but if you feel like branching out, there’s also cardamom, turmeric and wasabi. The alphabetized chart breaks down each seasoning by their health benefits, their forms (seed, ground, whole, leaves), what they taste like, and what they’re used for. Many of them include a link to a recipe…

VIDEO: Rough seas keep Coast Guard cook on his toes

By Toni Rico on April 25, 2013 Coast Guard, Cooking, Entertainment, Hampton Roads, Life at Sea, Morale

If “Top Chef” was set on the high seas, Coast Guard Food Service Specialist 2nd Class David Blonn might have a shot. The cook on the coastal patrol boat Albacore has had to do some of his cooking in 12-foot waves. His galley is only 12 feet by 8 feet, including all the equipment. The 6-foot-2 Blonn looks like a giant when cooking inside the small galley, and when the seas get rough and the boat is rocking back and forth, cooking a meal can seem like a monumental task in the tight space. While some crew members might be…

Life-size gingerbread village on carrier spreads holiday cheer

By Jacqueline Klimas on December 13, 2012 5th Fleet, Carriers, Cooking, Morale

Forget a gingerbread house — this year, sailors aboard carrier John C. Stennis built an entire gingerbread village. The two-week project used 60 pans of gingerbread, baked with more than 700 pounds of flour, 120 pounds of brown sugar and 15 gallons of molasses, according to a Navy press release. Sailors aboard the carrier celebrated the holidays with hot cocoa and chocolate chip cookies while admiring the village covered in lights and garlands when it was unveiled Dec. 9. “We wanted to give the crew a sense of hominess,” Culinary Specialist Seaman Kari Sheldon said in the release. “Even though…

Academy alums try for record-breaking turkey fry

By Jacqueline Klimas on November 16, 2012 Cooking, Football, Naval Academy

The Navy may soon have another accolade to add to their collection: most turkeys deep-fried in one day. The Naval Academy Class of 1985 is working with Movable Mixtures, an event planning company, to try to break the record of 52 turkeys deep fried in one day on Saturday, The Annapolis Capital reported. The record-breaking attempt will take place at a tailgate near the corner of Cedar Park Road and Taylor Avenue in Annapolis before the Midshipmen’s final home football game of the season. People will be deep-frying turkeys between 12:30 p.m. and 6 p.m. If you’re more interested in…

Navy cooks vie to be region's `Top Chef'

By Bill McMichael on January 24, 2012 Chow, Competition, Cooking, Joint Expeditionary Base Little Creek - Fort Story, Navy, Navy Region Mid-Atlantic

At least seven teams of Navy culinary specialists from Mid-Atlantic Region are sharpening their knives for Wednesday’s big 2012 “Top Chef” galley cook-off at Joint Expeditionary Base Little Creek – Fort Story. (Blog entry aside: Isn’t that the most ungainly possible name for a military base? Sure hard to fit on the front of an HQ, much less say.) The competition, which is not affiliated with the Bravo TV show, has a great angle going. Each team, consisting of two military chefs ranging in rank from E-1 to E-6, will have a variety of ingredients to choose from — the…

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