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Navy war college old fashioned recipe2/21/2024 The dish, while humble, seemed eons beyond my cooking ability at the time, which largely focused on boiling pasta and the subsequent application of a liberal amount of jarred tomato sauce. What also struck me about the scene was that there was actual culinary technique being employed. My Dad was an Army brat and grew up on the stuff.” It was definitely beef-based, but as I saw him add butter, flour, and milk to create an off-white sauce, my interest was piqued. Army Quartermaster, on S.O.Sĭuring my time as a naïve undergraduate, I remember walking into my dorm room’s kitchen after a night of excess to the sight of my roommate concocting an unfamiliar dish. “It’s an institution as closely linked with the Army as parades, pressed uniforms or highly shined boots.” Keep an eye out for future posts, and cheers! Finally, since it wouldn’t be a Molotov Cocktail article without some element of drinking, we’ll incorporate a drink pairing, principally so that we’ve got something to wash it all down. Editor’s note: This is the second piece in our series “Foods of War.” The intention is to examine the historicity behind different rations and meals served to soldiers and sailors over the years, and see if their reputations are deserved.
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