ACC Pie-Company, anyone passed it?

Discussion in 'The NAAFI Bar' started by Tartan_Terrier, Feb 15, 2007.

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  1. No

    0 vote(s)
  2. Yes

    0 vote(s)
  3. What?

    0 vote(s)
  1. Reading all the youngsters' posts about P-Company made me go all nostalgic.

    Yes, back in those days I could easily make 10 pies in 1 hour 50, even the dreaded 'kneading' was no problem for me.

    I'd been training for years, a life-long aversion to exercise, a 30-a-day habit (untipped, Players Weights), and an almost obsessive love of chips made it easy for me.

    Unfortunately though, the 'Soufflésium' was my downfall.......

    So I never got my chef's hat, and thus a lifetime of stagging-on ensued.

    Anyone else feel like sharing their tales of Pie-Coy?

    As an aside, in these days of Sodhexo and PAYD, is there still such a thing as Pie-Company?

  2. Even though the slop jockeys are there for our ridicule and derision, I take my hat off to anyone who does it. I bloody wouldnt. Its a thankless life but I'd have army sloppo's over sodhexo and aramark civvi tossers any day. We dont have PAYD at our unit yet and having just come from a PAYD unit, IMHO the normal non payd unit is by far the best.
  3. It's well known that the course was dropped because no-one ever passed it
  4. I tip my hat to all but a few ACC (andy capp commandos, aldershot concrete company) veterans.

    I whinged at the time but all is forgiven and yer bacon banjos on the goldgrund in Sennelager were excellent!
  5. I like chefs

    I love pies

    ACC my first heart attack is dedicated to you
  6. The milling was particularly difficult. For the uninitiated, this involved two bareknuckle aspiring chefs entering the gladiatorial arena where they were set on to bash the crap out of various cereals, wheat, maize, rye etc........using only their bare fists and any rocks that happened to be lying about. They would then be awarded a pass or fail based on aggression and ruthlessness and also the quality of the bread that they were subsequently required to bake using the producs of their milling.
  7. I look like i have eaten all the pies!!!

    Attached Files:

  8. More pepper

  9. that looks like roy cropper off corrie

    at least it would if i watched corrie erm.... scarper :cyclopsani:
  10. elovabloke

    elovabloke LE Moderator

  11. polar69....... I hope he's away on yet another tour or our doomed
  12. Was it Pie Company where the ACC were taught oriental cuisine, taking "sweet and sour" and applying their own versions of this: "burnt and raw" "hot and cold" "soft and frozen" and many other exciting variations?
  13. ahh teafee/coftea. Always best when served on Bulford ranges with a slight hint of curry flavour after someone hasn't bothered cleaning the norgies between uses.
  14. No, I believe that is part of the somewhat more specialised All Arms Collander Course.

    Who else remembers the Flan Race?

    Or the instructors' motivational catch phrases?

    "No grease, no gain"

    "Train lard, fight greasy"
  15. Its all gravy after basic