Hi George thi is how to cook your mash add your milk butter to your mash then the secret is add egg yolks thats what I used to do in Detmold hope you enjoy.Brian p.s. do you.rememer Lotti Beck the kitchen cleaner ? also the name of the barman who had Pollish sirname?.Brian.
Out on my hike today passed the Mess - thought of the happy times we had in there,and the delicious meals and buffets(in particular the curries)The Mess is in a sad state at present,being used to store gardening tools in,a short while ago it was open and I had a look around,sad sad sad! -------- Don
I remember being on cookhouse fatigues at Wesendorf when the cook made us mix semolina in with the Pom, just to make it go further. Mind you, Pom was bloody horrible in those days anyway, not like it is today. Still it was better than having to peal potatoes although I think they used to use a 'washing machine' type drum to sandpaper the surface layer off then, not like Catterick where I spent a whole bloody day pealing the bast****! As you say Don, things aint what they used to be. I now get my mash straight from the supermarket - let some other bugger do all the work!
Now I told the CO about that mashed potatoe made from powder,she nearly had a turn - mashed spuds - the real thing - made with a bit of elbow grease,with calfs liver,bacon,and onions - food for the gods,hope I've whetted your hunger glands and you are all popping down to the butchers.Just to rub it in we had Kasseler with brokoli,carrots,and bratkartofelen today - made by the CO of course!Plenty of good food,fresh air,occasional beer,and a bit of the other now and again is the way to a long and healthy life?Seem to have gone off track a bit - never mind - give the cat a goldfish! ------- Don
I always remember the food at both wesendorf and herford as being quite good. Idont think the acc lads dare serve it up anything but good under major Lewis watchful eye. He seemed to be in dining room every meal. I remember at Herford coming in from a niht on the town and going to cookhouse for a bacon sandwich. My first impression of dining hall at wesendorf was that it seemed like a nice restaurant after the one at Hadrians camp Carlisle. John
Couldn't agree with you more the food at both Wesendorf and Herford was the best John,as you say it was all down to Major Lewis. How many of you remember Cpl Tucker he always seemed to be at the Major's side like the Boxer dog's.Meet up with Tucker during the course of my work at a number of T.A. centres.last time I meet him was at Telford in Shropshire on a call a few months later sadly I was told he had past away with Cancer.He was then a Major . Keith Shaw.
Oh yes,the food in the cookhouse was the best served up under the "eagle"eye of Dixie,as I remember over the last years with the Regt there was a choice of 8 courses at lunch,and I was always amazed that some went to the Sally Bash for egg and chips with baked beans?(and paid for it)And those boxers Major and Minor certainly kept the cat population in Barracks under control.MacDonald I remember - but his first name has faded! Weekend nearly upon us again,enjoy. ------- Don
Yes, I remember as a Wesendorf 'Boy' Dixie used to made us report to the cookhouse at 11am for a cup of Coco and a cheese sandwich, much to the ACC's dismay - not you fu**** lot again! The only problem was; Boys service didn't last very long.
Newbiggin I knew well,and the name Suffolk certainly rings a bell - wonder why - anyone shed any light on the name Suffolk?Used to be lots of flak shot at our Cooks - but they were pretty good at their trade!Strangely enough always thought the food they produced in the field was better than in Barracks - maybe it was the fresh air that went with it? -------- Don
Cant beet No1 burner on exercise for cooking good once at honne I had to cook a whole diced up deer for Sgts in red wine with a number 1 burner no complaints Cpl Bosio in charge of staff in Sgts Mess anyone remember him?
That just could have been one of those I shot.Not far from Hohne firing point No 12a(I think)I found a little stream,no-one would ever have thought any fish lived in it,but I hauled out trout by the dozen,and the Sqn Leader had 'em for breakfast,I fact I was once invited for breakfast in the Officers Bivi,afraid I thought it a waste of time me catching those lovely fish,as the cook,whooever he was,did not know how to "blue" a trout! Ah well. ------- Don
Hi Brian welcome it did not take long from forces reunited, hope you find some of the people you know.... Stuart
ReplyDeleteHi Brian welcome it did not take long from forces reunited, hope you find some of the people you know.... Stuart
ReplyDeleteWelcome to the BB Brian, hope you find members that you remember from your time in the Sgt mess
ReplyDeleteJohn Atkins
sorry i forgot to put BRIAN.s MULTIPLY ID ON
ReplyDeleteits SEIJAHILL
I have no doubt that I commented on, good or bad, on what you served up to us in Detmold Brian. Welcome to the site.
ReplyDeletePaddy
Welcome Brian,nice to have our ACC on board,look forward to your postings and maybe a few cooking tips!
ReplyDelete-------
Don
Welcome Brian, good to have you on board.
ReplyDeleteKeith Shaw.
Hi Brian
ReplyDeleteIt's me again glad you made it over ,wish i had some of your mash know haha
george
Hi George thi is how to cook your mash add your milk butter to your mash then the secret is add egg yolks thats what I used to do in Detmold hope you enjoy.Brian p.s. do you.rememer Lotti Beck the kitchen cleaner ? also the name of the barman who had Pollish sirname?.Brian.
ReplyDeleteOut on my hike today passed the Mess - thought of the happy times we had in there,and the delicious meals and buffets(in particular the curries)The Mess is in a sad state at present,being used to store gardening tools in,a short while ago it was open and I had a look around,sad sad sad!
ReplyDelete--------
Don
I remember being on cookhouse fatigues at Wesendorf when the cook made us mix semolina in with the Pom, just to make it go further. Mind you, Pom was bloody horrible in those days anyway, not like it is today. Still it was better than having to peal potatoes although I think they used to use a 'washing machine' type drum to sandpaper the surface layer off then, not like Catterick where I spent a whole bloody day pealing the bast****! As you say Don, things aint what they used to be. I now get my mash straight from the supermarket - let some other bugger do all the work!
ReplyDeleteNow I told the CO about that mashed potatoe made from powder,she nearly had a turn - mashed spuds - the real thing - made with a bit of elbow grease,with calfs liver,bacon,and onions - food for the gods,hope I've whetted your hunger glands and you are all popping down to the butchers.Just to rub it in we had Kasseler with brokoli,carrots,and bratkartofelen today - made by the CO of course!Plenty of good food,fresh air,occasional beer,and a bit of the other now and again is the way to a long and healthy life?Seem to have gone off track a bit - never mind - give the cat a goldfish!
ReplyDelete-------
Don
I always remember the food at both wesendorf and herford as being quite good. Idont think the acc lads dare serve it up anything but good under major Lewis watchful eye. He seemed to be in dining room every meal. I remember at Herford coming in from a niht on the town and going to cookhouse for a bacon sandwich. My first impression of dining hall at wesendorf was that it seemed like a nice restaurant after the one at Hadrians camp Carlisle.
ReplyDeleteJohn
Does any Royal out there remember Cook Srt Mc Donald if so what was his firs name? or what happened to him.
ReplyDeleteCouldn't agree with you more the food at both Wesendorf and Herford was the best John,as you say it was all down to Major Lewis. How many of you remember Cpl Tucker he always seemed to be at the Major's side like the Boxer dog's.Meet up with Tucker during the course of my work at a number of T.A. centres.last time I meet him was at Telford in Shropshire on a call a few months later sadly I was told he had past away with Cancer.He was then a Major .
ReplyDeleteKeith Shaw.
Oh yes,the food in the cookhouse was the best served up under the "eagle"eye of Dixie,as I remember over the last years with the Regt there was a choice of 8 courses at lunch,and I was always amazed that some went to the Sally Bash for egg and chips with baked beans?(and paid for it)And those boxers Major and Minor certainly kept the cat population in Barracks under control.MacDonald I remember - but his first name has faded!
ReplyDeleteWeekend nearly upon us again,enjoy.
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Don
Is there any one out there REMEMBERS ACC Wo2 Newbiggin or ptes Mick Suffolk or Tony Tucker the F!!!!!.
ReplyDeleteYes, I remember as a Wesendorf 'Boy' Dixie used to made us report to the cookhouse at 11am for a cup of Coco and a cheese sandwich, much to the ACC's dismay - not you fu**** lot again! The only problem was; Boys service didn't last very long.
ReplyDeleteNewbiggin I knew well,and the name Suffolk certainly rings a bell - wonder why - anyone shed any light on the name Suffolk?Used to be lots of flak shot at our Cooks - but they were pretty good at their trade!Strangely enough always thought the food they produced in the field was better than in Barracks - maybe it was the fresh air that went with it?
ReplyDelete--------
Don
Cant beet No1 burner on exercise for cooking good once at honne I had to cook a whole diced up deer for Sgts in red wine with a number 1 burner no complaints Cpl Bosio in charge of staff in Sgts Mess anyone remember him?
ReplyDeleteThat just could have been one of those I shot.Not far from Hohne firing point No 12a(I think)I found a little stream,no-one would ever have thought any fish lived in it,but I hauled out trout by the dozen,and the Sqn Leader had 'em for breakfast,I fact I was once invited for breakfast in the Officers Bivi,afraid I thought it a waste of time me catching those lovely fish,as the cook,whooever he was,did not know how to "blue" a trout!
ReplyDeleteAh well.
-------
Don