06-24-2011, 10:42
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#31
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Jeff,
Very well done!!! My hat is iff to you. 
Holly
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echoes is offline
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06-24-2011, 11:21
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#32
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Asset
Join Date: Oct 2009
Location: Stayton, OR
Posts: 19
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Just adding my congratulations to you as well...
Well done...
__________________
Duty, Honor, Loyalty, Country...
The few... willing and able to do what most will not...
so that the blissfully ignorant may have the freedoms to do what they take for granted...
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Mr_PreScuba is offline
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06-24-2011, 11:45
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#33
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Quiet Professional
Join Date: Jan 2008
Location: Aberdeen, NC
Posts: 397
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Congrats! Chef Jeff coming soon to the Food Channel! Imagine Fine gourmet dinners made in the field with indigineous foods foraged in remote locations around the world (think of discovery meets food channel), host by the "Special Operation Chef / TMSGT Extrodinaire".
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mcarey is offline
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06-24-2011, 12:50
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#34
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Legacy
Join Date: May 2009
Location: Southern Pines, NC
Posts: 32
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Well Done!
Quote:
Originally Posted by Team Sergeant
Guess who finished Le Cordon Bleu culinary school today?  |
Congratulations! Just proves real men can cook...
I do have a question...do you have a good recommendation on a decent outdoor grill that I don't have to shit-can every time I PCS? I went stainless on my last one, and it was a disaster...wasted a lot of money. Fixing to pick up another one in a few weeks when I redeploy, but would like to hold on to this one for a while. Any thoughts? 
r/
Dan
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SpikedBuck is offline
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06-24-2011, 13:06
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#35
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Guerrilla Chief
Join Date: Sep 2010
Location: Kentucky
Posts: 680
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Way to go, TS! Congratulations! 
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Barbarian is offline
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06-24-2011, 13:21
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#36
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Guerrilla
Join Date: Apr 2011
Location: Albuquerque, NM
Posts: 145
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Quote:
Originally Posted by PSM
Congratulations, Team Chef! Are you a Master Baster now?  |
Or should this be Master Baker?
__________________
I pledge allegiance to the flag of the United States of America, and to the Republic for which it stands, one Nation under God, indivisible, with liberty and justice for all.—The United States of America Pledge of Allegiance
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Cake_14N is offline
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06-24-2011, 13:25
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#37
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Guerrilla
Join Date: Apr 2009
Location: BFE PA
Posts: 449
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Congratulations!
__________________
Vincit qui se vincit
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fng13 is offline
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06-24-2011, 13:38
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#38
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Guerrilla
Join Date: Dec 2008
Location: MN's Iron Range
Posts: 450
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Congratulations, TS. Though I knew you were a pro after trying the rib recipe. As far as TV shows go, I am thinking a Top Chef/Top Shot amalgam.
__________________
It is what you learn after you know it all that counts.
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TrapLine is offline
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06-24-2011, 14:03
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#39
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Congratulations! A great accomplishment. I have 30 pounds of wild boar sausage(15# for brauts and cheese brauts, 15# spicy Italian) at home I will be stuffing tonight. I will have to send you some and let you work your magic on them...
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mark46th is offline
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06-24-2011, 14:49
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#40
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Asset
Join Date: May 2011
Location: S. Florida
Posts: 40
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Congrats TS. Being a chef might be one of the only jobs that one gets less sleep than on a team.
__________________
"Unless you do your best, the day will come when, tired and hungry, you will halt just short of the goal you were ordered to reach, and by halting you will make useless the efforts and deaths of thousands." - Gen. George S. Patton
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Shadow1911 is offline
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06-24-2011, 14:51
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#41
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Asset
Join Date: May 2011
Location: S. Florida
Posts: 40
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Quote:
Originally Posted by TrapLine
Congratulations, TS. Though I knew you were a pro after trying the rib recipe. As far as TV shows go, I am thinking a Top Chef/Top Shot amalgam. |
Sounds like a great show, you gotta shoot it then cook it...
__________________
"Unless you do your best, the day will come when, tired and hungry, you will halt just short of the goal you were ordered to reach, and by halting you will make useless the efforts and deaths of thousands." - Gen. George S. Patton
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Shadow1911 is offline
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06-24-2011, 22:40
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#42
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Area Commander
Join Date: Nov 2006
Location: Hobbiton
Posts: 1,209
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Congratulations Jeff!
I for one can't wait to see a Team Sergants take on a professional kitchen culture.
NOTE TO ALL STAFF
All staff are required to reply Roger that Chief, or Copy that Chief, when given an order"
__________________
"Do not pray for easy lives. Pray to be stronger men! Do not pray for tasks equal to your powers. Pray for power equal to your tasks."
-- Phillip Brooks
"A man's reach should exceed his grasp"
-- Robert Browning
"Hooah! Pushing thru the shit til Daisies grow, Sir"
-- Me
"Malo mori quam foedari"
"Death before Dishonour"
-- Family Coat-of-Arms Maxim
"Mārohirohi! Kia Kaha!"
"Be strong! Drive-on!"
-- Māori saying
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Scimitar is offline
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06-25-2011, 08:33
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#43
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by SpikedBuck
Congratulations! Just proves real men can cook...
I do have a question...do you have a good recommendation on a decent outdoor grill that I don't have to shit-can every time I PCS? I went stainless on my last one, and it was a disaster...wasted a lot of money. Fixing to pick up another one in a few weeks when I redeploy, but would like to hold on to this one for a while. Any thoughts?
r/
Dan |
Something I've looked at....
http://www.biggreenegg.com/
__________________
"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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06-25-2011, 08:50
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#44
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Legacy
Join Date: May 2009
Location: Southern Pines, NC
Posts: 32
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Quote:
Originally Posted by Team Sergeant
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Jeff,
Very cool...found some dealers in San Antonio...definitely will check them out once I get on ground. Thanks.
r/
Dan
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SpikedBuck is offline
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06-25-2011, 09:50
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#45
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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For a decent, very portable gas grill take a look at the Coleman Road Trip. I paid $150 for mine at Dick's Sporting Goods. It uses propane bottles but they go quickly so I bought an adapter and hooked it up to a 5 gallon bottle. You can grill steaks for about 6 people on it, lots more for burgers and dogs. One thing I did find out is that it is very hot. I keep the temp on medium to low for grilling steaks, burgers, sausages.... I also bought a flat griddle for it that works well.
It folds up flat with wheels on one end and a handle on the other. I was pleasantly surprised at its utility...
Last edited by mark46th; 06-28-2011 at 10:21.
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