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"When Feeding the Troops, Flavor is Rarely on the Menu" Topic

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239 hits since 24 Jan 2020
©1994-2020 Bill Armintrout
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Tango01 Supporting Member of TMP24 Jan 2020 1:05 p.m. PST

"TRADITIONALLY, COOKS DON'T flock to recipes for military chow; and members of the military don't usually expect to enjoy their meals. But there is at least one exception: The Swiss Guards in Vatican City.

The best-fed army in the world may just possibly be the tiniest. The Swiss Guards, all 110 of them, are famous for their magnificent dress uniform—a Renaissance-style outfit with stockings and bloomers striped in red, gold, and blue. Apparently, they are also known for their splendid table.

A favorite of the Guards is eggplant parmesan, though on any given day, they may also be treated to fresh-cooked risotto, tortellini, Florentine tomato soup, or sausages and sauerkraut. David Geisser, a soldier in the Guards and a professional chef, has recently published Buon Appetito, a cookbook of the favorite recipes of his compatriots at the Vatican—and its very existence must be a landmark in the history of military cooking…"
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HMS Exeter24 Jan 2020 10:14 p.m. PST

Anybody quartered in Rome is going to have it pretty good food wise.

I knew this guy in the Maryland National Guard. He'd come back from his weekend stint with teensy tiny (think 1.25") bottles of Tabasco.

Personal logo ColCampbell Supporting Member of TMP25 Jan 2020 8:55 a.m. PST

Those tiny bottles of Tabasco sauce where part of the Army's MRE packs when they first came out back in the late 1980s. They were requested by a number of soldiers during the development process and the Army made a deal with Macilleny (sp?) to produce them.


Tango01 Supporting Member of TMP25 Jan 2020 11:35 a.m. PST



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