Why the fuck do they teach USAF PILOTS how to use a gun? They are pilots, not infantrymen. Pilots don't need to learn how to use weapons, because they already know how to pilot a flying death machine that can use a bigger gun. It's literally not part of their job to use a machine gun or a pistol.
>>64464177watch behind enemy lines
>>64464177This is a fucking stupid thread so every reply to me with your favorite recipe instead.
You already made this thread
>>64464177If you're gonna spend half a decade and 17 gorillion dollars training a guy to do a job that could get him stranded alone a hundred miles from the nearest friendlies, you may as well spend a few extra tens of thousands of taxpayer dollars to train and equip him with something that improves his chances of not ending up in some Godforsaken gulag.
>>64464191Beef bourginonRender the bacon. Add the chopped bacon to the dutch oven, then turn the heat to medium-low. This will help the bacon release more of its fat and crisp up nicely. Remove from the dutch oven using a slotted spoon.Sear the beef. Season the beef cubes with salt and pepper, then sear until brown on all sides. I suggest doing this in batches so you get a really nice sear and so nothing steams. Remove from the pot and set aside.A process shot showing vegetables for beef burgundy in a dutch oven. A process shot showing mushrooms browning in a skillet. A process shot showing beef burgundy stew braising in a dutch oven. Saute the veggies. We’re just looking for the onion and carrots to develop some color, not to cook all the way through. Add the garlic and tomato paste, and continue cooking until the paste has darkened in color.Sprinkle with flour. Stir, stir, stir for a good 2 to 3 minutes so the raw flour flavor cooks off without anything burning.Add the wine, stock, and herbs. Add this point, I like to use a silicone spoon to work up any browned bits from the bottom of the pot.Braise time! Return the bacon and beef to the pot, then cover and cook low and slow in the oven. You’ll need to cook the pearl onions and mushrooms in a skillet and then add them to the stew after about 2 1/2 hours. Then, keep braising until the beef is fork tender.
>>64464199Good shit, man.
>>64464191Port Wine Sauce:It will blow your tits the fuck off on steak or duck. Tawny portRed wineShallotsRosemaryButter Beef brothChop and saute the shallots and about half a stick of butter until soft, add a cup of red wine and a cup of port, simmer over medium until reduced to about half, then add beef broth and rosemary. Keep simmering until reduced again, then strain out the shallots and rosemary, return to the pan and add about 2 tablespoons of butter and a dash of pepper, simmer until thickened. This sauce is simple as fuck but it will make you cum jizz and sperm all over the walls of your house you fat fuck.
>>64464202My absolute favorite meal
>>64464177>t.
>>64464191Marzipan cake6 eggs350g sugar300g butter300g crushed merengue like confections (srcap from other baking projects or store bought)350g cake flour6 teaspoons og almons essence100g of chopped chocolateWhip eggs and sugar together. Melt the butter and add that shit to the egg sugar mix. Don't cook the eggs like a tard, add almond essence. Mix merengue, flour and chocolate. Mix your dry and wet mix. Put dat shit in an oven tray. A big one. Bake at 175 C for 35 minutes.
>>64464191eggsscramble 2-3 eggs in a bowlmelt bacon grease in a pancook eggs all the way throughoptionally, make toast or bacon on the side (remember to refill your grease if you do)
>>64464191coq a vin>chicken thighs>pork belly>tomato paste>egg noodle>mushrooms(any kind, your favorite or just brown or white)>pearl onions(get frozen ones, fuck peeling these)>red wine>little bit of flour>beef stock/bullion(chicken works too but i like beef stock for this)>herbs de providence(fuck if i remember what the mix is, buy a fuckhuge container and use it in every single slightly french dish)>carrots if you want 'em>saute panyou can marinate the chicken a day ahead of time in the red wine, herbs and onion, but i usually skip this because this shit's an easy recipe i fall back onwash your mushrooms and chop them as needed, depends on how much you like mushrooms(i hate em but i love sliced mushrooms in this)chop the pork belly up into something the size of your pinky(they'll shrink)butter in the pan, and get searing on the porkpat dry your chicken thighs, then coat them lightly in flouronce the pork's done, move it to the side of the panput your chicken on, get a little bit of brown color on each sidemake space in the center and squirt some tomato paste in, let it almost burnpour some red wine on, just enough to cover the bottom of the pan, then scrape up the bottom of the pan with your spatulathen add your beef stock until everything's just about submerged, shake your herbs over the top of the whole thingcover it and let it simmer and reduce for like 30 minutes stirring occasionally.in the last ten minutes, boil your egg noodleadd the frozen pearl onions to the saute pan, can do it earlier, but i like it right at the end so that they just get enough time to not be frozen, but not enough that they totally melt into the dishwhen the noodles are done, everything is readyplate the noodles on the bottom and scoop your thick stewed chicken thighs, sauce, mushrooms, and onions over the top of the noodlespretend you're the fanciest french chef to your date because it tastes like it's way harder to make than it actually is.
/k/ leans way more French in their cooking taste than I’d have ever guessed
>>64464177
>>64464297reading this made me drool
>>64464191rice cooker green mash1 cup split peas, 4 cups water, add to rice cooker, leave uncovered and cook it until you smell it, about half an houradd half cup of quinoa and barley and another cup of water, maybe half a teaspoon of salttake full pack of bacon and cover a baking pan with it, throw it in the oven about tree fiddystir the grains in the rice cookerpan fry broccoli or halved brussels sprouts in butter, light garlic, onion powderstir the rice cookerwhen the bacon's done, drain & cool it by stacking on layers of paper towelstir the rice cookerchop the whole pack of bacon up like you're slicing bread, I use a rubber glove to hold it, it's usually still too hot to holdwhen the split pea starts getting blorpy and making a mess, cover it and keep stirring every minute or two, it's thickening at the bottom very quicklya few minutes after it gets blorpy it's done, when the free water is gone after stirring add bacon and broccoli even though there's hardly any roomcover with a layer of crunchy chow mein noodles
>>64464191Apple Pie>5-6 pounds of your choice of apples>1 cup white sugar>4 tablespoons brown sugar or honey>2 tablespoons cinnamon>1 tablespoon fresh ground nutmeg>1 teaspoon alspice>1 teaspoon ginger>1 teaapoon salt>2 teaspoons corn starch>Store bought piecrust, sized to fit your tin of choice>1 eggPreheat oven for 350F, and once temp, grease your pie tin and parbake for 10 minutes. While pie crust bottom is tempering, peel and slice your apples into disks, about a thickness of <= 1/4". This is imporant. Once done, put apple slices in a bowl and cover with white sugar. After an hour, the sugar will have drawn a shit ton of water out of the slices via osmosis which will let you pack a fuck ton of apple into your pie.Take the liquid and put it in a pan, and put it on the stove to boil. You want a slow boil, as you're essentially making apple cider caramel. Boil the apple cider untol the point where yohr entire pan begins to foam, just on the verge od the shgar tempering process. Kill the heat, add youe brown sugar or honey, and spices. Mix and let any carry over heat bloom your spices. Mix corn starch with equal amount water, and add to caramel. It might not mix well and ger clumpy, don't worry, it bakes out. We want the starch to mix with any remaining water in the apples that will be released during baking, to form a gravy that will keep the apples glued together.Take your caramel, warm it up if its gone cold, dont get it hot, just get it smooth, and mix with apples either in pan or pour into a bowl and coat your apple slices.If you're fancy you can areange your slices in your pie so they're lkke a pastry, but Im lazy and dump em in and pack. Make an egg wash using your egg white from your egg. Coat the rim of your par cooked pie crust and put over your top, lattice or however you want, as long as you have venting. Egg wash the top and dust with a bit of sugar.Bake for 35-45 minutes, let cool, and enjoy.
Most wholesome thread on /k/ right now
>>64464177At the end of the day pilots cost a ton of money to train. A small arms course is peanuts compared to what else goes into them. By your logic pilots shouldn't go to SERE either. Plan for the worst expect the best, etc. >>64464191My meat sauce recipe Ingredients:1 pound italian sausage1 pound lean ground beefolive oil to taste (optional)4+ cloves garlic (minced)half onion, minced (optional)1-2 tbsp of tomato paste (or to taste)28oz crushed tomatoes butter to tastesugar to tastesalt to tastefennel seeds to tastebasil to tastered pepper flakes to taste~1/4 cup of heavy cream OR ~1/3 cup chianti (optional)1) Put one pound of italian sausage (uncased) and one pound of lean ground beef in a hot pan. Cook til browned - no oils necessary the fats in the meat will work.2) Drain the grease if you'd like, at at least 4 cloves of minced garlic, onions too if that's your pleasure. 3) Add tomato paste, cook it in for like a minute. 4) Add 28oz of crushed tomatoes, bring to simmer. 5) Add butter, sugar, salt, oregano, fennel seeds, basil, red pepper flakes and whatever other seasons you like to taste. 6) Add a small amount of heavy cream OR Chianti (do not do both!) - optional. 7) Cook and reduce for about 25-30 minutes. Enjoy with pasta. I recommend doing the heavy cream especially if you plan on baking the pasta, but its great on its own too. Just don't put heavy cream and wine in the same sauce, it ruins it. I don't measure the amount of cream, I just eyeball it until the sauce is as nice shade of red-orange. If I had to give a measurement I'd say no more than quarter cup. The recipe I think is really good, I get a lot of compliments on it. You can also cook the meats in olive oil, but its really not necessary and I think it makes the sauce too greasy. If you decide to bake it, stir it in with the pasta of your choice and a blend of fresh mozzarella and parmesan with a healthy layer of both on top. Bake for about 20 minutes.
>>64464191
>>64464191Ramen noodles and spam. Fill steel cup with water. Put ramen noodles and spam in. Boil it over your favorite heat source. Add ramen powder. Eat it. Bone apple teeth. The pastries resistance.
>>64464191This one is great for those "intimate" nights.
>>64464177>the world may never knowWhy does OP use his butthole for shitting and ungreased hammer time WWE style love making sessions when its just supposed to be for shitting?
>>64464177Why does army man need to radio for plane man? Should plane man know where to shoot missiles?
