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Posts by SgtGoodie

Thanks. These are the ones I have been finding everywhere though. One size fits all with either valcro or elastic in the back. I've been looking around for one I'm almost sure I still have somewhere. If I find it I'll take some pictures and post them here. I appreciate the links and well wishes.
Maybe someone would know where I can get new beanies like the ones I had in the late 80's. The white beanie had a mesh top and rather than being 6" tall with an elastic or valcro back making it one size fits all, it was twice as high (like a 12" tube with mesh at one end) and could be folded inside or outside (I chose to fold it outside) and it came in S-M-L and XL sizes. It's not a good picture but I'm wearing it in my profile picture. All I can find is the "one size...
In the galley after all of the ovens, machines, tables etc...were cleaned and inspected, the steam jacketed kettles would be filled and the water heated. The chief cook after pouring GP soap on the deck would pull 4 of the 8 drain plugs and thus dump a couple hundred gallons of hot water on the deck which quickly turned into a big soapy mess. The cooks on watch would scrub the whole floor with scrub brushes and then push the soapy water into the drain pit under the...
The other branches of the service still have their food services operations in place. I don't know what the MC does when they go aboard ship for amphibious deployment if the cooking MOS has been phased out or severely limited. I can tell you that the field food service provided by marine cooks and bakers required a great deal of logistical planning and execution. We were told in basic school that in time of war the bakers would be taken from their units to man field...
I visited my old dining facility in 1990 just prior to being deployed to Desert Storm and they had already replaced the messmen that the grunt units supplied to work in the serving lines and various cleaning positions by civilians and there was rumors that the Marine cooks would be replaced as well due to the invention of the tray packs for feeding in the field. The school for 3311's had already been stopped and all Marine food services were 3381's (the cooks up to that...
I spent 5 years in a rotating grunt batallion in 1st Mar Div up at San Mateo which is a smaller camp in the northern part of Camp Pendleton before being transfered to Service Co HQBN 1st Mar Div working at the 16 area dining facility which was built in the 40's and has been torn down since the 90's. So i guess "yes" would have been the short answer. Below is a picture of my watch outside the 16 area dining facility.  
Here are a few links to the marshmallow fondant I used my first time using fondant. I too wanted to make it taste good soit wouldn't be picked off and thrown away at the reception. I covered the cake with mocha gonasche under it.   http://cakecentral.com/articles/105/mmf-how-to-decorate-cake-marshmallow-fondant  
Interrestingly enough, 0311 is infantry but 3311 is baking specialist. Which would come in handy about now. I have made many Marine Corps birthday cakes. One of the things I purchased later in my USMC service as a baker was a plastic "eagle, globe and anchor" mould. We generally colored sugar and pressed emblems with them but they work great with chocolate which is what I used for the 1st Marine Division cake (86'-88') you can get by with the basic tips (shell, leaf and...
    I made this cake with boiled icing. It's really light and easy to pipe with. Not too good through real small plain tips though. I tried to scrape off some writing that was on the cake and messed up the top a bit. I was very pleased with making flowers with it and even the rest of the decorating. It was in a short class I attended and they only gave us about 15 minutes to decorate our masked cakes. It took color well too.
Many of the members on Cake Central are novice and home bakers making cute little cakes for the kids. But many are seasoned professionals as well. Many of the professionals followed by the food channel for the Oklahoma Sugar Art show are Fantastic bakers and decorators. Some are certified professionals teaching in culinary programs. But like I said, many (maybe 60%) are novice beginners. If you want to learn how to make gum paste flowers or figurines there are video's...
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