MGLloyd

Hmmm....this sounds interesting. I already have a bushel load of beer homebrewing supplies.....I am already comfortable with fermentation......Perhaps could use some of that ancient chemistry knowledge.....Hmmm.....must ponder this concept at length......

ALERT! ALERT! ALERT! The recipe I posted above for the Arby's Horsey sauce no longer considered state of the art. The new and improved recipe, as from Todd Wilbur, is as follows: 1 TBS white vinegar 4 TSP white sugar 1/8 TSP salt 1 cup mayonnaise 2 TBS plus 2 TSP prepared horseradish Dissolve sugar and salt in vinegar. Add liquid mixture, mayo and horseradish to blender and blend on medium speed for ten seconds. I don't know if the changed recipe is a consequence of Arby's reformulating their recipe vs. further experimentation. But I thought that e-Gulleteers deserve the latest information.

God help me, but that Doritos Salad looks delicious. And it also sounds like something Elvis would have eaten.

Although I am quite married these days, if I brought a woman back to my swinging bachelor pad, and she did this, she would find herself on the curb in very short order. And without any horizontal mambo, either. My God, what would be next? Using my Cuisinart food processor to crush ice for a Slurpee or something?

This probably not news to anyone who wants to try the Arby's Horsey sauce recipe, but I have found wide variation in the amount of heat/zest amongst various brands of cream-style horseradish. For example, I have found the Inglehoffer and Kraft brands to be on the relatively mild side, the Beaver in the middle, and Royal Bohemian from Wisconsin way too hot for my taste. I have also tried this recipe using fresh grated horseradish, and was surprised how relatively bland the fresh horseradish was. You may need to experiment with different brands to find something to your taste.

For Lesfen, the ever-busy Todd Wilbur has solved your problem as well: Arby's sauce 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce 1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool.

To spare Jason's karma from further injury, I present the recipe for Arby's Horsey sauce, as provided by the King of recipe cloning, Todd Wilbur: 1 cup mayonnaise 3 tablespoons bottled cream-style horseradish 1 tablespoon sugar. I usually buy the 'Beaver' brand cream style horseradish; a popular brand name in the Pacific NW. Mix well, garnish appropriately, and mainline as necessary. PS: The Kraft Horseradish Sauce, sold in a handy 10 oz. flip-top squeeze bottle at my local Safeway is also quite similar to the Arby's sauce, except that I would say that the Arby's clone has some more zip to it. If you read the ingredients on the Kraft bottle, you will note it is essentially just mayonnaise with added horseradish.

Last night for Christmas Eve dinner, the children requested GBC. I made my usual double batch, and between two adults and two teenagers, it was all eaten. As a side note, this is apparently the warmest Christmas ever in the Seattle area, with the temperature in the high 50's and even the low 60's in some parts of the area. Perhaps GBC is to blame....

I am kind of a grayish pink color. I make the green bean casserole. I eat the green bean casserole. I enjoy the green bean casserole. Pillory me for this if you must.

I have done as Ling has, but have added a splash or two of brandy and rum into the custard as well.

AMEN to that, sir! And why did I never run into the Red Hat ladies on Vashon?

Depending on the size, I might halve or quarter them, drizzle them with EVOO, sea salt and chopped rosemary and toss, and then roast in a hot oven until I saw some caramelization going on.

I make my terrines in a La Creuset loaf pan. It is not as high as a terrine made in a dedicated pan, but I cannot see paying $ 50-80 for one.

It would seem pretty silly for me to get out now doesn't it? LOL. ← Well, Chief, if you ever get transferred to the Pacific, and either go back to the boomers at Bangor, or if your fast attack makes a port call at Bangor, let me know and the Chief and I will buy you a drink and a good meal. There are some good places to eat on the Kitsap Peninsula. You can explain to Mrs. Chief here the folly of treating me like an E-1 sometimes....

My gosh, an E-7 at 27 years of age? You are either what my wife, the retired CPO, calls 'shit-hot' or CS must be a fast-promoting rating, or both. PS: And I am further impressed to see the E-7 with only two hash marks, indicating at least eight years of service so far. With what rank did you enter the Navy? Did you come in as a E-2 or E-3? My wife came in as an E-2, and made Chief on her third try, at year 13. The first two times, although she passed the tests and the selection board, there were not enough open E-7 slots in the corpsman rating. PPS: And again for the non-Navy types, being promoted to E-7, or Chief Petty Officer, is a major, major milestone in a sailor's career. The CPOs are the middle-managers of the Navy, without which the Navy could not function. Becoming a CPO not only requires passing difficult tests, having excellent annual reviews (including 'sustained superior performance at sea') but also being judged by a selection board who makes the final decision if you are eligble to be promoted to Chief. And then, your rating (or job) only has so many CPO slots open per year for promotions, so if you there are not enough slots open one year, you have to try again the next year. There are many, many sailors who finish a twenty year career in the Navy without being promoted to Chief. In many ratings, it would be easier for an enlisted sailor to become an officer rather than a Chief. So Bubblehead, are you going to be a lifer?

My wife and I differ on the optimum fondue pot. I bought her a stainless electric Cuisinart pot for Christmas, so we'll see how she likes it. She is fond of electric fondue pots. It cost $ 30 at our local Costco.

Chief Bubblehead (BTW, 'bubblehead' is a term used to describe a submariner, like 'jarhead' describes a Marine, or 'airdale' describes a Naval aviator) is too gracious to point out that in addition to the long duty watches put in by his sailors, much of their off time is spent studying. They are either studying for advancement, to pass the tests to move up in rank, or if they are new to the Submarine Service, are studying to win their dolphins, and be submarine qualified. It makes for a very long day. Imagine working under those conditions, with those hours, in a very small kitchen, to turn out wonderful meals for your fellow sailors. I thank Chief Bubblehead and his fellow sailors, soldiers, Marines and airmen for their service to our country. The men and women of our military that I have met, and I have met quite a few over the years, make me proud to be an American citizen.

Behemoth, for the most part, US Navy ships are officially dry. On occasion on long deployments, a ration of canned beer may be issued, usually in the context of a 'steel beach' party or something like that. Much earlier in her Navy career, when my wife was deployed on an aircraft carrier, and the deployment was extended, a few pallets of beer were delivered on board by the COD (carrier onboard delivery) cargo aircraft, and everyone was given a can. They also no longer have the 'medicinal alcohol' in the sickbay, like they used to in earlier times. I once had the opportunity to tour a British boomer, and was charmed to see that on their mess deck, they had an actual two-tap beer dispenser. I believe the officers also had hard liquor available, perhaps the traditional British tot of rum. The boat was in Norfolk, and I got to tour it as a Navy dependent. God knows there should be some benefits to being married to a female Chief.......

Bubblehead, tell them how you handle the garbage! I bet they will be fascinated.

The Tulalip mall (off exit 200 or 202 from I-5) also has some other kitchenware stores that are worth a look.

I have to go back to the beginning of this thread. White Castle stuffing? I Googled for a recipe, and are we really talking about a stuffing made with White Castle hamburgers? We have no White Castles in the Pacific NW, although you can buy the hamburgers frozen.

That is interesting. I was thinking that if it wasn't the XO, perhaps it would be the Chief of the Boat. As part of the Administration Department on the destroyers, my wife reported administratively to the XO and on medical matters to the CO. On both her destroyers with at least a couple of XOs, they did do this food check. I wonder if this is something you only see in the surface Navy.

When my wife did two IDC tours on Spruance-class destroyers, the XO typically came down before service and sampled the food before it went on the line. If the XO thought it was not acceptable, it had to be pulled off. Does this happen on subs as well?

And if after reading this thread, you would like to try cooking the Navy way, then go to this site US Navy recipes for approximately 1500 recipes at the Naval Logistics Library recipe repository. Please note that the recipes are typically for 100 servings, so you may have to scale up or down depending on the number of teenagers in the house. The recipes look pretty darn good, and they can be just the thing if SUBRON 9 drops in during Fleet Week or something....

Bubblehead, my wife, a retired HMC (SW) confirms that sub chow is the best chow in the Navy. She was an IDC, and when she was stationed at San Diego and Bangor, would often go out on the boomers or attack boats sea trials or familiarization cruises when they had female guests or tech reps aboard. She said that when she had to do the sanitation checks that the cooks would often ply her with something new that they were trying out! For the non-Navy types among us, HMC means that she was a chief petty officer in the hospital corpsman rating, SW means that she was qualified in surface warfare, and an IDC is an independent duty corpsman, a sort of sea-going physicians assistant that provides the medical care aboard remote shore stations and smaller ships such as destroyers, frigates and submarines. No females are assigned as crew aboard US Navy submarines, and a submarine is always referred to as a boat, not a ship.