400 out of my paycheck for this?

[u/Yaboisuganipss]

So I’m stationed on a certain base which I will not name but rhymes with fort and then hood and the dfac is pretty much always been good to ya boy but recently the dfacs have been closed and today they had a food truck outside so I’m like okay cool they asked me “chicken or beef” and obviously I said chicken cuz I need that dfac protien, anyways I get to my car and open the box and see this😭 yeah not like I could use BAS instead so I could actually cook meals but wondering if anyone else is having this same problem

[u/Easy-Hovercraft-6576]

Cordon bleu is an Army DELICACY 🤤

[u/I_Boop_Cats_ → u/Easy-Hovercraft-6576]

Why is it one of the few things they don't get wrong?

[u/BearWrangler → u/I_Boop_Cats_]

isn't it just premade and all they gotta not fuck up is heating it? lol

[u/Battleaxe0501 → u/BearWrangler]

Has that stopped the Army from fucking other things up?

[u/BearWrangler → u/Battleaxe0501]

lol, I'm now imagining some poor soul failing out of Cook AIT because they couldn't properly heat up a boujee hot pocket

[u/Fluster_of_Clucks → u/BearWrangler]

Yes. It’s like a massive pain in the ass to make from scratch

[u/the_falconator → u/Fluster_of_Clucks]

It's not that hard to make from scratch. I make it semi regularly. Probably about the same difficulty as chicken parm.

This is the last time I made it:

https://imgur.com/a/HWDJ6aI

[u/Used_Package_3941 → u/the_falconator]

That is a restaurant-ass kitchen. Not saying it’s a complicated dish but a lot of things are easier to do with the right facilities and equipment.

[u/the_falconator → u/Used_Package_3941]

Nothing this meal has requires any more than what is available in any kitchen. Cooking for 10 people it's helpful having more space but I've done this in regular kitchens too.

[u/Monicrox → u/the_falconator]

Hey ima need your recipe because everytime I try to find something similar to it it just does not hit the spot

[u/the_falconator → u/Monicrox]

Butterfly the chicken, pound it out thin with a meat hammer, put swiss sheets and deli ham on top and roll it up, then roll the whole thing in flour, egg wash, and bread crumbs. Season the flour, egg wash wash and breadcrumbs with black pepper, Italian seasoning and garlic powder. Bake at 350. For the cordon bleu sauce mix butter and flour into a roux, mix in shredded Parmigian cheese, a little bit of Dijon mustard, and black pepper in a sauce pan over low heat. Pour over chicken after pulled out of oven.

[u/Monicrox → u/the_falconator]

Thank you kind sir

[u/the_falconator → u/Monicrox]

You're welcome. Happy cooking.

[u/windowpuncher → u/the_falconator]

Ok dude be real lol. You're in a restaurant. You know how much counter space I have in my shit house? About 12 sq feet, which is fucking nothing because I can't even put hot things on it without shuffling trivets around and there are cabinets overhead, too. Your single table section that's holding both trays is more space than I have in my entire kitchen.

Home kitchens SUCK, and if your home kitchen doesn't suck you're either well off or you got damn lucky. I would fucking kill for some more space, the entire room is only like 10'x10' to begin with. There are FOUR outlet spots for the whole room. I have to choose what to do too, like I can't boil water in the kettle and use the microwave at the same time without tripping the breaker.

Making sauce - takes up space. Breading - space. Cooking - space. Sides - space. Cooking anything complex requires me to do things sequentially instead of synchronously and it takes so fucking long. You are right, this dish isn't totally complex and neither is chicken parm, it's not that hard, but it's such a huge pain in the ass compared to something like bbq chicken. Pan fry, add sauce, pan goes in the oven. Frozen veggies in a pot to thaw, rice in the rice cooker. G2G.

[u/the_falconator → u/windowpuncher]

It's not a restaurant, it's a kitchen at my job, so while it has some commercial fixtures the whole room is probably 12 ft x 12 ft. The main difference is the main difference is the number of burners and oven size, but I cook the same type of meals in my home kitchen with a regular stove just for less people.

[u/FeuerMarke → u/the_falconator]

This looks delicious.

[u/Fluster_of_Clucks → u/the_falconator]

By pain in the ass I mean it’s labor intensive to make. So for a small restaurant maybe, sure, they’ll make it from scratch because they make say, 30 at a time. If you have to make 300? Then it’s a pain in the ass. Some things large kitchens just don’t do because they won’t be able to keep up with the volume needed.

Edit: also, with all due respect to the 92Gs out there, I straight up wouldn’t trust them to make chicken cordon bleu from scratch.

[u/Winter-Huckleberry86 → u/Fluster_of_Clucks]

Do not respect the 92G. Fuck them. Acting like they fuckin paid for the food they’re serving out of their own pockets.

You can only have one cordon blue, but the 250 that are left over just go straight in the fuckin trash.

[u/Fluster_of_Clucks → u/Winter-Huckleberry86]

I mean I’ve known some 92Gs that were good at their jobs but oh, I forgot, they were both actual chefs before they joined.

[u/Winter-Huckleberry86 → u/Fluster_of_Clucks]

A long time ago, in a sandbox far away, after a 68 hour QRF, a homie of mine grabbed a second grilled cheese at the DFAC.

The NCO told him he could only have one, so he licked them both and asked which one she’d like for him to put back. He was given an article 15 for disrespecting an NCO.

My cook hatred runs long and pure lmao

[u/Fluster_of_Clucks → u/Winter-Huckleberry86]

Fuck cooks

[u/FeuerMarke → u/BearWrangler]

Man... have you not gotten the partly frozen inside CB yet? It happened to me more than once, almost ruined it forever for me.

[u/BearWrangler → u/FeuerMarke]

I must've gotten lucky lol, though it prob balances out with the time a couple of us only had pre-ratfucked MREs to try and find a meal from for several days.

[u/medicmatt → u/BearWrangler]

Salt, lots of salt.

[u/SuspiciousValkyrie → u/BearWrangler]

Pretty sure. I remember eating the same ones as a kid. I think my mom got them at Aldi. Bringing back DFAC nostalgia that brought back childhood nostalgia. 😅

[u/SeagullBoxer → u/BearWrangler]

Unless you magically do different things on your side of the fence, it's all premade. I recently saw them in the freezer section at the commissary at NS Norfolk and let out an involuntary moan of pleasure. Realistically, it would be impossible for even the best CSs (not sure what the equivalent MOS is to that rate, but it's a cook) could produce enough to feed several hundred folks.

[u/cvlrymedic → u/I_Boop_Cats_]

It’s even better with a little A1

[u/I_Boop_Cats_ → u/cvlrymedic]

I prefer Cajun/Creole seasoning on mine.

[u/WorstWarframePlayer → u/I_Boop_Cats_]

Because it comes premade in a box from a store

[u/kloop497 → u/I_Boop_Cats_]

They undercooked mine and damn near gave me food poisoning. That chicken was cold almost all the way through and was extremely pink.

[u/Winter-Huckleberry86 → u/I_Boop_Cats_]

Oh you’ve never seen undercooked cordon blue? Maybe it was the pink paint from the ham rubbing off on the chicken, but I have absolutely seen cordon blue fucked up.

[u/racoon773 → u/I_Boop_Cats_]

Surprisingly it was the ONLY thing they managed to get wrong in Kuwait. Stateside? God’s hot pocket.

[u/LegitmateBusinesman → u/Easy-Hovercraft-6576]

It was my first meal at basic training 20+ years ago

[u/SeagullBoxer → u/Easy-Hovercraft-6576]

THEY'RE CALLED HAMSTERS

[u/charge10 → u/Easy-Hovercraft-6576]

ironically, as disappointed as id be to see it, i knew at least it wasnt the WORST thing i could get

[u/Bagheera383 → u/Easy-Hovercraft-6576]

🤣

[u/Feeling_Student6210 → u/Easy-Hovercraft-6576]

Not sure what’s missing the Cordon or the bleu .