Best Fish Sauce EVER!

Status
Not open for further replies.

Fish_Sauce

Active Member
#1
If you ever make it to Aubagne and see a Caporal make a fish sauce, tell him how to make this one..he will give u extra credit and give u the honor to serve the cheese and dessert....

1 Make a Roux with butter in a baumer (chemise a vapeur)..

1a melt the same quantity of butter to flour.. For 2000 ppl about 6 lbs of butter and 6lb of flour..

1b Stir the butter and flour until it has created a paste, cook for 5 min while stiring it so that it doesnt burn...

2 Add water to Roux (mixture of flour and butter) so that the Roux becomes thick like pudding then add milk until the mixture has become into a nice semi thick sauce..

3 Cook some eggs about 2 dozens and boil for 15 min and chop and add to sauce... add persil white pepper and salt...

........

It is sad what happened to this board.. all those questions erased.. i greatly appreciated the answers i got b4 i went to Aubagne...
 

john

Active Member
#3
its funny, as many times as canadiancook/guest/nada/fish_sauce changes his name, i can always tell its him.

last thing im going to do is tell some legion cook how to do his job, i dont want to end up as part of the main course
 

Fish_Sauce

Active Member
#4
Well not really John... u know.. i must had done somthing right if they told me to come back lol... now.. lets see if you will have the to courage to even go :p

The reason why i opened up my mouth was because i wanted to work in the kitchens.. because i knew that i could shine in the kitchens compared to the EV who looked lost and confused around the knives and forks... I was just as qualified as the caporal chef and maybe even more... Sometimes you play a card.. sometimes it fails.. But when they chose only 4 guys out of 20 after the first day has finished... will u b gone or stay the next day for some more elimination testing?

So what are you suppose to do???? My attidude at Fort De Nogent was fine or else they wouldnt have spent 80 euros for my train ticket to aubagne... what failed me was my Physcotecnic test i believe.. but it is hard to tell...I didnt stay long enought for them to even really judge who i was or what i was capable of.. apart from that Caporal Chef cook ;)

volti ... :eek:


john said:
its funny, as many times as canadiancook/guest/nada/fish_sauce changes his name, i can always tell its him.

last thing im going to do is tell some legion cook how to do his job, i dont want to end up as part of the main course
 

john

Active Member
#5
youre right canadiancook....or whatever you want to be called now, you do have guts. if i were you and i wrote what you did on the old forum ( for those new to this this guy bragged about trashing the legions sacred ground, and went off about how much of a joke he thought the foreign legion was.) i wouldnt have the guts to post on this site again, no wonder you keep changing your names.

its people like you that make me glad everyday im not longer in the canadian army, you are a joke.
 

Terry

Active Member
RIP ✞
#7
If you want the REAL stuff, go to where the original sauce is made. The good stuff, if you can get by the SMELL, is called NUOC MAN and is made and bottled in Phan Thiet, Vietnam the nuoc man capital of the world.

The smell will knock you on your ass but it is an excellent additive to rice.
 

Fish_Sauce

Active Member
#8
hmm sure lol

whe u change names in the Legion... is this been a coward too???? lol

john said:
youre right canadiancook....or whatever you want to be called now, you do have guts. if i were you and i wrote what you did on the old forum ( for those new to this this guy bragged about trashing the legions sacred ground, and went off about how much of a joke he thought the foreign legion was.) i wouldnt have the guts to post on this site again, no wonder you keep changing your names.

its people like you that make me glad everyday im not longer in the canadian army, you are a joke.
 
Last edited by a moderator:
#10
Fish sauce? Are you pullin my pud? You go to Aubagne to earn the right to handle one of the Legions FAMASs you pleb not to **** around in a bain marie! Fish sauce will not kill no .....in a fire fight and will not earn you a white hat. Stick to the canadian army and your camping trips to the great lakes for fish suppers and discussions on the pros and cons of the correct sauce to offer. Maybe you can all stir the f....with your muzzles (if you actually know which end that is)

Anyway fish.... hmmmm.... wonder what the sea smelled like before women were given swimming lessons? Food for thought.
 
Last edited by a moderator:
#11
what failed me was my Physcotecnic test i believe ?
Only P5 gets you the right to be slung out of the FFL in Aubagne. Well done.

Cooking aspect. Consider this.

In Beirut 1983, the platoon cook made us sick as camels with wind + runny stuff. It was bad. He lacked basic hygiene like washing his hands before cooking. There was no regimental ordinaire nearby.

Then, the platoon commander took stock of the outcome, enquired among the sargeants and got this Belgian legionnaire with quiet conduct to replace our froggie cookie (reservations on the froggie component, perhaps you remember ?). Bomer was replaced by Delmer and the change was immediate and morale was restored after the "bowel problem". He did a fine job in the platoon restaurant "chez Delmer" in Roumieh. After Beirut, Delmer was kicked up to the mess officiers. I lost track of Bomer.

Moralité: it's important to patrol but also to have some decent food in case you're called on to keep an appointment with your maker in real live bullet scenarios. :)
 
Last edited:
#12
What is p5? Is that like a physcotecnic grade?


Eagle eye said:
Only P5 gets you the right to be slung out of the FFL in Aubagne. Well done.

Cooking aspect. Consider this.

In Beirut 1983, the platoon cook made us sick as camels with wind + runny stuff. It was bad. He lacked basic hygiene like washing his hands before cooking. There was no regimental ordinaire nearby.

Then, the platoon commander took stock of the outcome, enquired among the sargeants and got this Belgian legionnaire with quiet conduct to replace our froggie cookie (reservations on the froggie component, perhaps you remember ?). Bomer was replaced by Delmer and the change was immediate and morale was restored after the "bowel problem". He did a fine job in the platoon restaurant "chez Delmer" in Roumieh. After Beirut, Delmer was kicked up to the mess officiers. I lost track of Bomer.

Moralité: it's important to patrol but also to have some decent food in case you're called on to keep an appointment with your maker in real live bullet scenarios. :)
 
#13
fish sauce...(or canadian cook, or nada, whatever it is your calling yourself today) do you ever get the feeling your not exactly too well liked on this forum.

Could be something to do with posting a thread about how to make fish sauce at the legion...What the F**k is that about??? :confused:

you got issues dude
 
#15
This fish sauce story is very runny, that is, it goes on and on. I wonder why ? Flatulence must be associated with it...or is it just my recall back to Beirut ? :eek:
 
Last edited:

john

Active Member
#16
What is p5? Is that like a physcotecnic grade?
use your imagination, if he is using it to remark on your case something tells me its not very good. i do believe that a P1 is a very good and P5 is....well you know what happened.
 
Status
Not open for further replies.

Most viewed threads of the week

Top