What do ya'll eat?

Don Rearic said:
That's actually very interesting. I wonder how many people away from the East Coast / Mid-Atlantic Region even know what Old Bay is...

Hell, I can't remember where I read about it, but people were talking about just the olive oil being basically a whole food all by itself.
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I saw some Old Bay at the store a while back and snatched some up. No idea what to put it on. :D
 
If you like pasta, you can dry a quality pasta sauce in an inexpensive dehydrator (I think I paid around $30 a few years ago). The sauce reduces to something like the "fruit leather" you see in some organic food stores. Doesn't take long to re-hydrate and it tastes better than freeze dried or the Liptons I mentioned previously.

DancesWithKnives
 
Don Rearic said:
That's actually very interesting. I wonder how many people away from the East Coast / Mid-Atlantic Region even know what Old Bay is...

Hell, I can't remember where I read about it, but people were talking about just the olive oil being basically a whole food all by itself.
Click to expand...

we have been using old bay on bbq crabs here since i was a kid...and love it:thumbup:
 
Don, aren't the French (and Brit, IIRC) rations a 24-hour ration?

It always made more sense to me to make a 1 day ration, rather than all the extra packaging and crap to have us carry 3 MREs per day.
 
Not meaning to answer Don's question, but the desirability of 24 hr packaging to me would depend upon how well the individual meals were sealed within the 24 hr package. I wouldn't want to eat breakfast then have the remaining two meals exposed to the elements. If Don knows whether the French and Brit rations are 24 hr packaged, perhaps he can also tell us how the individual meals are sealed?

Thanks!

DancesWithKnives
 
Don Rearic said:
That's actually very interesting. I wonder how many people away from the East Coast / Mid-Atlantic Region even know what Old Bay is...

Hell, I can't remember where I read about it, but people were talking about just the olive oil being basically a whole food all by itself.
Click to expand...

That's too funny.

In Joisey, we had Old Bay in a leather holster on our belts.

The Mrs. and I decided to do up some shrimp and crabs on night shortly after moving down here to Texas so we go to the supermarket and get the assorted goodies and then start looking for the Old Bay. Spice isle, no dice. Seafood dept., nada.

Finally I ask the guy at the meat counter where I can find it and he gives me a look like I have a penis growing out of my forehead and shrugs his shoulders and calls a manager. Manager looks at me about the same way and we give up.

We found it a few days later in the ethnic foods isle at HEB.:D Ethnic, you know, new england is it's own ethnicity nowadays.
 
shotgunner11 said:
That's too funny.

In Joisey, we had Old Bay in a leather holster on our belts.

The Mrs. and I decided to do up some shrimp and crabs on night shortly after moving down here to Texas so we go to the supermarket and get the assorted goodies and then start looking for the Old Bay. Spice isle, no dice. Seafood dept., nada.

Finally I ask the guy at the meat counter where I can find it and he gives me a look like I have a penis growing out of my forehead and shrugs his shoulders and calls a manager. Manager looks at me about the same way and we give up.

We found it a few days later in the ethnic foods isle at HEB.:D Ethnic, you know, new england is it's own ethnicity nowadays.
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it's everywhere here but i am on the coast so we do lots of seafood
 
I dehydrate blanched vegetables and cooked venison; which can be combined in many ways while on the trail for dinners. Flour, rice, bannock, margarine, and spices are must-have additions, imo.

Oatmeal and whole grain meals are my preference for breakfast, and I like a trail mix with a combo of nuts, chocolate, and whole grains to nosh on during the day.
 
Freeze dried meals sealed in a vacuum bag and beef jerky is all i need to last a while and whatever i can find out in the wild.
 
DWK2 said:
Not meaning to answer Don's question, but the desirability of 24 hr packaging to me would depend upon how well the individual meals were sealed within the 24 hr package. I wouldn't want to eat breakfast then have the remaining two meals exposed to the elements. If Don knows whether the French and Brit rations are 24 hr packaged, perhaps he can also tell us how the individual meals are sealed?

Thanks!

DancesWithKnives
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Just looked it up.

They are 24 hr rations.
French RCIR:
off-18.jpg

official_fr_pic.jpg


Brit 24 hr ration:
british-rat-b.jpg


Just stay away from the Russian rations:
russian-ration-th-parts05-2.jpg


Yeah, they look ok.

Then you open them. . .
russian-ration-th-parts08.jpg


I don't know if that's supposed to be beef stew, or beef poo. :barf:
 
Cpl Punishment said:
I don't know if that's supposed to be beef stew, or beef poo. :barf:
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I don't know if that is the same website I read a couple months ago or not. I just cannot remember. But one website said the Russian rations were really big on mixing beef and oatmeal in the same container.

One word. Eeewwweeee
 
shotgunner11 said:
That's too funny.

In Joisey, we had Old Bay in a leather holster on our belts.

Finally I ask the guy at the meat counter where I can find it and he gives me a look like I have a penis growing out of my forehead and shrugs his shoulders and calls a manager. Manager looks at me about the same way and we give up.
Click to expand...

Old Bay is almost a staple in Maryland. It's like having salt and pepper on the table. As a matter of fact, there was always salt, pepper, Old Bay and Tabasco. Like Lea and Perrins Worchester-shister-shire Sauce and A-1 Steak Sauce. All brand names, all the time. I never could pronounce the Lea and Perrins stuff so I would say that to my Dad and he would pass it on. Worchestershistershire sauce. :D
 
old bay is good, chef paul's blackened redfish magic is good (what I used instead when I lived in Dallas), Lea & Perrin's "wooster" sauce is good -- but I can't use it at home because it's not SWMBO safe...
 
drew1095hc said:
we have been using old bay on bbq crabs here since i was a kid...and love it:thumbup:
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I thought once you got down past The Carolinas that things started to revert to boiling instead of steaming and the use of Zatarain's and Tony Chachere's in place of Old Bay. :D

Cpl Punishment said:
Don, aren't the French (and Brit, IIRC) rations a 24-hour ration?

It always made more sense to me to make a 1 day ration, rather than all the extra packaging and crap to have us carry 3 MREs per day.
Click to expand...

Sorry I didn't get back to you fast enough. It's a one day ration. It also has an Esbit Stove with several fuel tablets and several water purification tablets as well. Very cool.

It has two large cans for two main meals and a ton of other stuff in it. They do it up, it's easy to see where people would trade for them. If you had to carry it for days on end it would massively suck but I can imagine it would be a great morale booster to have stuff like this in place of MREs once in a while. Hell, I don't know they don't bring back some C-Rations for some deployments and uses, etc.
 
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