European Stars and Stripes (Newspaper) - May 19, 1989, Darmstadt, Hesse Aeon burgers continued from Page 13 Luckey and Beel gravies Are simmering on the Grill for the lunch crowd. Bacon and eggs Lor breakfast Fried Chicken and burgers Lor lunch. One might wonder if nutrition plays any part in the facility s meals the Cooks at the Tiger inn make sure that All of their meals inflight or carry out Oiler All the Basic food groups such As meat vegetables starches and bread but. Customers can t be forced to Eal what is Good for them we re a fast food facility we re trying to give them something that s nutritious and fast because Here they Don t have a lot of Lime to cat that s Why in s carry out mostly says Bailey now it s up to them to choose what they would need they Don t have to get the Chicken when they can gel Turkey salad or a tuna salad or a chef s As soon As the doors close with the last of the breakfast crowd grills and counters Are wiped Down Bailey 15 a stickler Lor cleanliness. The last thing he or any Lood service worker wants is Lor a Pilot to be hit with foot poisoning at 30.000 feet. Plus nobody wants to come in to eat in a dirty place Bailey says As he wipes Down a counter. Everything s cleaned up and Emery has made a Quick Check of the Cash Register tape leftover cheese waffles and butter Are covered dated and timed and put in the refrigerator. Leftover Bacon is set aside to be used Lor Bacon cheeseburgers pots and pans Are cleaned. Everybody s hustling. Three hours after the duty Day began the Cooks finally sit Down to breakfast themselves most of them eating Ham and cheese sandwiches they brought from the local German bakery truck. By 9 25 am. It s Back to work. Friday is window Day. So Emery gets out the window cleaner and starts wiping. Kelly starts frying Chicken. Usually we Cook 30 pounds of Chicken but on fridays we just do 15 pounds he says. That s to avoid having leftovers Over the weekends a Ken George ii stall sets. Robert Bailey left and Delphia Emery and airman 1st class Carl Loveless prepare lunch. Most foods cannot be used after being kept More than 24 hours alter All the Chicken is done the shrimp goes into the dryer. We always have shrimp on Bailey says. To have people come All the Way irom the other Side of the base to eat our shrimp " Loveless irys up some More Bacon for the burgers while Schanne arranges chips Scooter pics and sodas at the Iron counter. Fifteen minutes before the doors open for lunch the Pace gets hectic. Emery is icing Down the sodas. Loveless is making sure the Frozen Burger patties Are within Spatula s reach Al the Grill Kelly has carry out trays lined up and centrally located and Bailey wipes Down the counter for the umpteenth time. Then the doors open and the hungry customers see the Cooks smiling and slinging. These Guys do a real Good Job Over Here says one customer As he reaches Lor a couple of Root Beer sodas. have nicknames Lor them. He s Chow Hall he says pointing at Kelly. Lunch on Friday is the last meal of the week at the Tiger inn because there Are no weekend flight operations. The facility serves two meals a Day to Between 35 and 50 customers at each sitting when the doors close Friday at 1 . Everything gets a thorough cleaning before the Crew knocks off at about 2 30 . But not before everything is just right Bailey says. Monday morning in starts All Over again with breakfast ready at sunny Side up. Flight Crews and customers often drop in at the Tiger inn the Best flight Kitchen in Safe in 1388. Page 14 the stars and stripes a by Sharon Hudgins s the Days Crow longer and the weather gets warmer my thoughts turn to dreams of dinners Al Fresco in the Shade of a grape Arbor scented Vilh Jasmine and roses with a hint of sea in the air Oka so i m a romantic i believe that meals should be sensuous a lairs engaging Allol the senses. Taste and smell of course but also sight hearing and touch when i think of Ealma . Certain foods come immediately to mind Fela cheese drenched in dark Green Olive Oil. Sharp Black olives Irish figs and Messy pomegranates in a greek Orchard tiny Goat cheeses wrapped in grape leaves Small Leek tarts and luscious red cherries on a Hillside in France. Thin slices of dried Mountain cured Ham and thick slabs of manchego cheese on the endless Maselas of Spain. A least for All five senses if you include the contented sounds of Happy eaters surrounded by nature s own audio of tells. Beyond the level of simple picnics open air meals Lead themselves to Light dishes easily prepared with the freshest seasonal ingredients. Some of my favourites Are fish or seafood blows ties eaten according to connoisseurs As close As possible to the sea. But even in you re landlocked you can still enjoy these classic stews even sitting on an eighth floor Balcony or in a minuscule backyard As Long As you be got a Good imagination a sense of adventure and a decent source of fish and seafood. Zarzuela i Pescado is a catalan specially thai can be found on the menus of most Good restaurants in Barcelona and on the Northwest coast of Spain. Zarzuela is a musical term Lor a Type of Spanish operetta a colourful witty mixture of song dance and theater that was especially popular in Spain in the t9th Century. The same term has come to be applied to this color Lul flavorful dish which combines several types of seafood with tomatoes onions red Bell peppers and almonds a zarzucl3 do Pescado is a Medley of various fishes whereas a Zarzuela i Man cos is the so Collish version of this dish containing such ingredients As shrimp Langos Linos mussels and clams i like to make my own Zarzuela a with whatever Lish i have on hand usually mixing various kinds of Lish Lilleus with shrimp and adding squid when available. Another excellent seafood Stew is cioppino pronounced chop be Noa san Francisco specially that s also popular along the entire West coast of the United states legend says thai cioppino was invented in san Francisco during the Gold Rush of 1849, by a Sailor from Genoa Italy. He combined the seafood available in san Francisco with the cooking techniques from his Home in Italy to produce a California seafood slew similar to the one called Ciupy on the Northwest coast of Italy. But san Francisco cioppino was different from the italian version because the ingredients were purely american. Even today some san Francisco residents claim that a True cioppino contains Only the Iresh seafood caught in the Waters around san Francisco Bay. Many restaurants along san Francisco s Fisherman s wharf now serve cioppino As a daily specially. The taste of the Stew varies according to the Type of fish and shellfish available during the year. There Are also As Many recipes Tor cioppino As there Are Cooks who make in. And of course each Cook claims that his or her recipe is the bests whether you choose All Amon can cioppino or the More exotic catalan Zarzur a. You la end up with a fish Stew that s perfect for a romantic meal Al Fresco and a Delight for All the senses. Zarzuela de Pescado / catalan fish Medley of 2 Large onions \ 4 to 5 Large cloves of garlic 2 Tablespoons finely chopped smoked dried Ham 2 red Bell peppers 6 medium tomatoes fresh or canned 1 Pound whole shrimp in the Shell a cup Olive Oil 1 Tablespoon mild Spanish paprika 1 Tablespoon hot Spanish paprika v cup ground almonds 1 Bay Leaf finely crumbled a Teaspoon finely crumbled Saffron threads 1 i pounds fish fillets sole turbot Perch red snapper Etc. Singly or in combination Friday a
