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Banned
Stink's Torpedo's (for kids of all ages)
Cook up about a dozen tater tots.
Place two slices of your favorite cheese in the middle of two hotdog buns.
Place the hot tater tots on top of the cheese.
Douse with ketchup and mayo.
Dont sound like much but its quick and very filling, not to mention easy on the wallet.
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Member
...My crew is getting restless as we have not been re-supplied in quite a while.We were to meet our ship off the northern coast of Cuba but after a week we fear that she has fallen victim to the U.S.patrols that are coming from Florida. Since we are to sink any tanker traffic that we cross off the coast of both Texas and Lousianna I have taken a drastic move to keep the crew happy with some fresh fish.
I ordered the helm to take us into shallow water and had the on duty mess hands onto the deck equipped with hand lines. For lures they used flattened 20mm shell casings to form a "spoon" as I had used while on holiday in Zurich. Before long we had quite a few of the fish that are known as "Redfish" in the 20-30 inch length. We proceeded to sail back into safer waters and dove to avoid the coastal patrols.
My cook did not know how to prepare these "Redfish" or sea bass as I think they are similar to....so I advised him to just filet the meat off the carcass and not to scale or skin the fish as I wanted to keep them from getting dry before we could devise a way to cook them. After we surfaced that night for our standard recharge I came up with this recipe that the crew seemed to like.
Take two good sized Redfish and filet ONLY. Do not remove the scales or skin.
Start a fire in a Nosecone of a torpedo with hardwood.
Make sure that you keep a piece of the wood back to make smoke on your charcoal(NO BRIQUETS!)
Have your engineers fashion a grill of some sort
to hold the fish over the coals.
Place the filets over the fire Scale/Skin side down and have the cook coat the meat side with butter..garlic powder..and Cayenne pepper or Tony Chachere's LITE Creole seasoning.
Make sure that someone from the Engine Room sends up a cover to contain the smoke over the torpedo nose as you want to get some of the smoke flavor from the hardwood into the fish.
One way to do this is to have the fire on a deck plate and cover it with the torpedo nose with the detonator access removed...this will let the smoke out the top of the nose if you place a spent shell casing under the cover allowing some sea air to flow onto the fire.
Once the fish has been smoking on the grill for at least 20 minutes have the cook take a fork and check if the fish will flake off the skin. If it does then it is ready! The fish is insulated from the direct heat by the scales and skin and will come right off the skin not dried out in the least.
...My crew were well fed that night as we had enough to even save for the others that had just come off watch and were sleeping.All were so happy that we waited off the coast of Galveston,Texas and sank three tankers out of Texas City and were able to return to the place off the Lousianna Delta and get more of this great tasting fish.
TX-Cuda
http://www.txsquadron.com
Galveston,Texas
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Banned
Tater Tots (yes....again)
2 dozen tater tots
half stick of butter
1/4 yellow onion
2 eggs
Handful of cheddar cheese
Put tater tots and butter in a frying pan on medium heat, as its melting the butter, dice up the onion and toss it into the pan also.
SHAKE on some black pepper, garlic salt, garlic powder, paprika, thyme, ginger, curry powder.
Mash the tater tots into mush and brown until the onions are tender.
Quickly, crack both eggs and toss over the mess and stir, chop, flip around in the pan, when the eggs are just about done (this will happen quickly) toss in the handful of cheddar cheese and stir into the mix. Youll know when its done 
Warning, I made this mess yesterday evening around 4 in the morning, I was still full and bloated like feeling at noon the next day.
Yen , how is that chicken turning out? I made the recipe I posted for you 6 days ago and it was superb.
Kristoff, are you done eating yet?
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Member
I just bought stuff to make Stink's Torpedo's. Cant wait to try em. Has anyone tried to take a look at the list of food on a U boat and tried to make some dishs out of that?
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Banned
I have looked over the food stuffs from the site and its vague on some of the ingredients, it only tells basics and not details, canned meats, fish etc etc, if I knew what type, and what spices or extras that may have been excluded I could give you an idea. I do know a bit about german cooking and recipes but since this is military rations, it was most likely simple, meats were heated, same with potatos etc etc and slapped on a tin plate. Same with modern military rations, nothing fancy just a here you go type of thing.
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Banned
Acorns and Sausage
1 Acorn Squash (I know what you were thinking)
1 pound of ground sausage
1 stick of butter
1 cup brown sugar
Slice the squash in half and deseed. When you do this cut the seeds out in a circlular fashion so it makes a round pocket in each half.
Place a half of stick of butter in each pocket and 1/4 cup of brown sugar also.
Ball up half of the sausage into a round ball, make 2, and place in the pockets over the sugar and butter. Use the remaining brown sugar around the ball of sausage and a litte on top of it.
Bake in the oven around 350 degrees until the sausage is done. Youll have to make sure the squash is propped up so its level or the sauce it will create will spill all over the place during cooking. For 5 dollars you can make this and one half will satisfy any appetite.
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Senior Member
Hey Stink, wassupers?? LOL. Anyways its been to hot and humid to run the oven/stove right now. I got those(plus I just moved across town) recipes copied down and plan on trying them out as soon as it cools off a little. Ima try playing games more rather than arguing on the internet with people, lol that was my 2004 resolution. Well ill be in and out, keep posting recipes, got one for Meatloaf? iam a single guy looking for something thatll last me like 2 or 3 days, dont like cooking everyday, but I like to cook.
Ever watch Sandra Lee on Food network, shes delicious as the food she makes hehe. Later.
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Banned
Yen, go and look up on the recent pages for the cheese dip I mentioned, that will last you at least two days if not three. Meatloaf? Ill have to make some again and jot down what I put in mine, havent made it in a long time so I guess you sparked my attention to it lol. If you make my roast chicken that will last you a couple of days too. Next stop, meatloaf for Yen.
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Senior Member
tx stink your a bud!!!
I think I'll try that chip dip with sauage and stuff sounds great man!!
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Member
Hey Yen ,
try this idea ,
Cook up a big pan of Spaghetti Bolognese , have it with pasta on day 1 , day 2 make a Lasagne with half of whats left , and day 3 add some kidney beans and chillis and eat with rice and tachos
regards
Ubd
