Gourmet Cuisine at a Remote Antarctic Base

This isn't McMurdo Station, which can house over a thousand residents, but the tiny Palmer Station. Only about two dozen people live there. It is, by Antarctic standards, out in the boonies. But that doesn't stop Mike Heller, the station chef, from developing impressive meals with limited ingredients that arrive only every three months.

Sometimes it's hot dog soup, which is precisely what it sounds like. But Heller can also get creative and whip up some impressive deserts. Pictured above is his mocha semifreddo. Sky Moret explored Palmer Station cuisine in a fascinating article in Roads & Kingdoms. She writes:

“I would challenge you to buy three months of produce at your grocery store … and then not go shopping again for three more months,” he tells me, pointing to 50 large cans of tomatoes stacked in his dry-goods storage room that he’ll transform into roasted tomato bisque, spicy pizza sauce, and black bean chili. […]

To add some variety, our science support crew makes exotic dishes as well. On the other U.S. Antarctic ship, the Nathaniel B. Palmer, I enjoy making liquid nitrogen–cooled ice cream with our excess supply. Scientists clad in cryogenic gloves and safety glasses stir cream, milk, sugar, and flavoring in large stainless steel bowls while I pour the super-cooled liquid into each, and a midday treat is served.

-via Marilyn Terrell

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