Cuisinart Bread Maker

In Sangin: An iron chef with time to kill between saving wounded Marines

Forward Operating Base Jackson, Sangin, Afghanistan – During the month of June, when the Taliban kicked off the brunt of its fighting against Marines with 1st Battalion, 5th Marines, members of the Shock Trauma Platoon saw casualties every day, it was a busy time when lives were saved and bodies patched up.

Things have slowed a bit, which means fewer Marines are being hurt. But for the trauma platoon it means wide valleys of time… they’re on call 24/7 and not permitted to leave the base or perform any duties that would take them away from the aid station.

He uses fresh ingredients, but meals are made mostly with packaged goods – meats, sauces, olives, raisins, pastas and other items with a shelf life – sent from home. The dinners take time to prepare and are sometimes interrupted by the arrival of a patient, but there is an order to it.

Saturday suppers are grilled chicken, salad with homemade dressing, and, if there are eggs, brownies. Using flour from an industrial size sack acquired in town, Sergienko creates dough for pizza on Slice-of-Sangin Wednesdays, and makes fresh-baked bread and rolls.

A favorite of Hospitalman Christopher Carson is Sergienko’s Thai chicken on a bed of noodles and fresh lettuce grown in the team’s vegetable garden.

“I’d never had Thai food before I came to Afghanistan,” he said. “I love this.”

Known by the team as “Commander Iron Chef,” Sergienko is an emergency physician assigned to the Shock Trauma Platoon from his current station at Naval Hospital Guam.

He’s been known to cook for 30 consecutive days.

“He gets bored. He does the same thing at home,” said battalion surgeon Lt. Rich Whitehead, “he loves to cook.”

Meat is purchased locally or acquired from the chow hall, fresh vegetables come from the bazaar in the district center, the condiments are pulled from a well-stocked pantry and the prep work done by corpsmen, nurses and physicians with a combination of pocket knives, surgical bins and domestic kitchen implements, including a set of bright red plastic salad tongs.

Sergienko’s kitchen has a donated Cuisinart toaster oven and a Waring Pro waffle maker that is used on Sunday mornings; there are potholders, dish towels, pots, pans, baking sheets and sponges for clean up.

Cuisinart Bread Maker Giveaway | Gluten Free | Gluten Free Recipes

Fresh bread doesn’t get any fresher – or easier – than this!

And it has special setting for Gluten Free Bread making!

Cuisinart offers expert engineering in smooth brushed stainless to deliver a sensational-looking Convection Bread Maker that automatically adjusts speed and timing, and circulates air while baking. Exclusive Low Carb, Gluten-Free, and Artisan Dough settings are just 3 of 16 preset menu options available with the touch of a button.

Cuisinart adds 3 crust colors and 3 loaf sizes, to give bread lovers a choice of over 100 bread, dough, cake – and even jam – combinations!

Easy Choices: 16 pre-programmed menu options, 3 crust colors, and 3 loaf sizes offer over 100 bread, dough/pizza dough, sweet cake and jam choices.

Healthy Options: Low Carb and Gluten-Free preset menu options and recipes. A Cuisinart exclusive!

Artisan Dough: Special menu option takes basic dough through several long, slow cool rises for chewier textures and rustic crusts.

Better Crusts and Texture: Unique convection feature circulates air for superior crust color, and texture.

Standout Styling: Classic lines, smooth brushed stainless steel, embossed logo and large, sturdy, stay-cool handles.

Perfect Timing: Audible tone indicates time to add fruit, nuts and other “mix-ins.” Second tone offers option of removing paddle before baking, or removing unbaked dough to shape by hand.

And more: 15 minute break, Bake-Only option, start timer delay of 12 hours, and Power Failure Backup, 680 watts

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