Combat Chefs

[Globetrotter.uk]

Wednesday 8PM C5

looks fun program to watch

http://www.radiotimes.com/ListingsS...Id=88776065&jspLocation=/jsp/prog_details.jsp

 

[MikeE]

Slop Jockeys? Nah!







Mind you I'm a scaley so who am I to say anything!

 

[AJB]

Beat me to it

 

[Sniper]

You realise of course chaps that the Andy Capps Commandos catering course is the hardest one to pass, no one has passed it yet! It takes great skill for a chef to take the best and freshest of ingredients and screw it up to the level they do.

 

[wicca]

A long time ago I was on a course at Borden in Hampshire which I think was where the old style Catering Corps used to have assessment tests of some sort. The first week the grub was fantastic!! Stuffed our faces and had trouble getting round the run in the mornings. Second week all over, back to normal, pie and beans out of Norwegians on the ranges and straight down the chinky in the evenings..

 

[Sniper]

Oh lovely Borden and Alten, brings back wonderful memories for me when I run over the colonels staff car in a chieftan. I only got 21 days ROPs for it too, and driving round the heath in all manor of AFVs getting soaked and cold oh yes I remember the place fondly. If the world was ever ill, that's the place they'd stick the anenema for sure.

 

[British Red]

Its spelled Alton and its the Gods own country.

Red

 

[jungle_re]

it takes years of practice to burn beans or make custard with salt.
Still bring a smile to my face when the slopo was asked what was in the curry and all he said was "meat" ;-)

 

[wicca]

Meat..good answer.. My oppo, who's nickname was 'Cabbage' by the way, had a theory that only way we would get through what the lunatic PTI from 3 Para had lined up for us was...shortbread! genuine Scottish shortbread....Cabbage was a Dundee man..he got us a big square tin from the NAFFI...each!! I'm still here so it must have worked...just..