Hundreds of exhibitors came to show their wares at the 2014 Sea Air Space expo near Washington, D.C., but none drew a crowd as much as Naval Supply Systems Command’s booth around lunchtime. Smiling attendees milled around with small plates of seared snapper and field greens prepared by Navy culinary specialists, getting a small taste of the Navy’s plans for meals underway. “What it does is, it cuts the edge off of all the technology that’s going around here,” Cmdr. Danny King, director of food service for NAVSUP, said of his booth. “So you’ve got all this great technology, millions…
Browsing: cooking
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…
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…
Culinary Specialist 1st Class (SW/MST) Matthew Susienka, an enlisted aide at U.S. Fleet Forces Command, was cooking up something delicious Monday for attendees of the Navy League’s annual Sea-Air-Space symposium outside Washington, D.C., at the Naval Supply Systems Command booth. Susienka cooked a trial run for his certification exam for executive chef, coming up on Saturday. His exam piece, which he made at the conference, is pan-seared salmon with poached lobster in a warm butter sauce. He also made a spinach and bibb lettuce salad with candied pecans and poached apple, and an artichoke fritter with a bacon vinaigrette. He…
