MREs HUH.

[kernelkrink]

I've had a few of the LRRP rations, the dehydrated beef patty crumbled and added to the baked beans makes a passable chili.

Creamed chipped beef is the best, I make it every few weeks or so. Great over freshly baked biscuits. Used to use the dried beef, but lately have found the Buddig brand corned beef sliced lunchmeat has better flavor with a lot less salt.

Now, if ya wanna talk inedible, the snack box in the waiting room at work just got reloaded by the vendor, they now have a can of vienna sausage in there. The boss' grandson will eat anything and grabbed it first thing. He ate half of one and then tossed the rest to the dog. Dog wouldn't eat any.

[sjohnson]

lol, vienna sausage ranks right up there with potted meat food product. From wiki, PMFP ingredients include:

Ingredients

* Armour Star: Mechanically separated chicken, beef tripe, partially defatted cooked beef fatty tissue, beef hearts, water, partially defatted cooked pork fatty tissue, salt, and less than 2 percent: mustard, natural flavorings, dried garlic, dextrose, sodium erythorbate, and sodium nitrite.

* Hormel: Beef tripe, mechanically separated chicken, beef hearts, partially defatted cooked beef fatty tissue, meat broth, vinegar, salt, flavoring, sugar, and sodium nitrite.

* Libby's: Mechanically separated chicken, pork skin, partially defatted cooked pork fatty tissue, partially defatted cooked beef fatty tissue, vinegar, less than 2% of: salt, spices, sugar, flavorings, sodium erythorbate and sodium nitrate.

Mouth-watering!

[Rikoshay]

Thanks SJ,

I will never eat another Vienna Sausage ever again.

I'm feeling queezy thinking that I ever ate any.

[kernelkrink]

I think those are the ingredients in potted meat, but vienna sausage may be similar. Anytime something is legally required to be called a "food product" I don't think it qualifies as food anymore. The History Channel had a program with WWII re-enactors on it, one D-Day paratrooper had an original K rat he opened up to show what was in it. He said the meat can was similar to potted meat. Spam may last 60 years, but this stuff was black, dehydrated, and probably full of worms. Or maybe that's how it looked back then too?

[j427x]

i thought we ate up all the LRPS from the 1960s back in 1981!!

such good eating before china took over the MRE production!

LOL!

[j427x]

let me tell you a story about a hostess twinkie. in 1987 we stopped off at LRAFB while we were there we had an old hanger way off in the the boondocks. and we were given bag lunches --hence the twinkies. anyway i tossed my ever so stale twinkie in a wall locker.

well over a decade later were back at LRAFB again i think it was 1998 or 1999, at the same hanger. it looked like it had not been occupied since our last visit.

i open up the wall locker and there was that hostess twinkie i tossed in there a decade ago. it hadn't molded, rats and ants had refused to eat it. i think it was still as delicious as it was back in the 80s!

powerful preservatives back in the good old days!

[bellson]

Originally Posted by sjohnson

Sounds better than the chipped beef SOS mom used to feed us. And, we at it all up, too!

Another favorite, breakfast at supper time. My kids love that, it's a special treat!

My family too. My Son begged to have SOS topped with a fried egg for dinner last night. So that's what we had.

[bellson]

Originally Posted by kernelkrink

I've had a few of the LRRP rations, the dehydrated beef patty crumbled and added to the baked beans makes a passable chili.

Creamed chipped beef is the best, I make it every few weeks or so. Great over freshly baked biscuits. Used to use the dried beef, but lately have found the Buddig brand corned beef sliced lunchmeat has better flavor with a lot less salt.

Now, if ya wanna talk inedible, the snack box in the waiting room at work just got reloaded by the vendor, they now have a can of vienna sausage in there. The boss' grandson will eat anything and grabbed it first thing. He ate half of one and then tossed the rest to the dog. Dog wouldn't eat any.

My Dad refused to make SOS with chipped beef. Apparently, WWII cured him of that. But; the Buddig Corned Beef idea is worth a go. Would you post up a recipe? I like trying new variations, and if it comes from your kitchen it has to be good.

[bellson]

Originally Posted by j427x

i thought we ate up all the LRPS from the 1960s back in 1981!!

such good eating before china took over the MRE production!

LOL!

Yup, That's when I went through Ranger School...Then we got sent to Washington and Alaska for additional training. I can assure you, nothing will make you more miserable than rehydrating an LRP, then placing it on your stomach to "warm it" when the outside temp is below 0. But, better than C's since they just froze up. We were not allowed to make fires, and heat tabs were gone in a day. I threw away the plastic canteen and bought an old style metal one so that I could heat water. Perforated a canteen cup to make a stove. It was enough to melt the water in the canteen back to a liquid state, and we had to conserve the heat tabs we had left. Miserable....

[kernelkrink]

Not much of a recipe, I just tear up some corned beef slices into small pieces and toss them in a skillet. Add some butter or margarine and brown them a bit. Add a couple tablespoons of flour to make the rue and slowly stir in milk, cooking down into a gravy. Add milk as needed for the thickness you prefer. With salted butter it's plenty salty as is, I just add a (un)healthy dose of fresh ground black pepper and ladle over split biscuits.

3 of the smaller pouches makes just the right amount for 5 biscuits. Can't find the corned beef in the one pound packs around here, just the plain beef. If making a bunch for the guys at lunch, I usually buy a couple of the pound size and add few of the corned beef for flavor. I use Pilsbury butter flavor flaky biscuits, they come in 5 or 10 count rolls around here. If you put them in a non-preheated oven they get done right about the time the beef does.