Food Thread: Packaged Food: Is Any Of It Good? [CBD]

Nevergiveup's kosher lunch: courtesy of the United States Army

Our intrepid Navy dentist is slumming with the United States Army for awhile, but at least he is eating well! Any Morons actually enjoy these meals?

And....what are the best packaged foods? Obviously potato chips and other snack foods are pretty damned good most of the time, but how about other stuff? I remember as a kid getting immense enjoyment out of Swanson frozen dinners, but that's because it was a treat, and we had to behave really well to get them (yes, my parents were smarter than their children).

******
A Moron who shall remain nameless (because I simply cannot remember who) suggested this site, and it's sort of fun. The blogger is suspiciously SJWish, but I did get a chuckle out of the first part of her biography....

I am the crazy neighbor with paint under her nails, glitter everywhere, a cat in every window, & the Christmas tree up all year.

Anyway, the link goes to a post about great Depression era recipes and cookbooks. interesting stuff, and indicative of how incredibly well off even the poorest among us are....

******

I asked a fellow ~~glutton~~ gourmet if there was an upper limit to the amount of bacon one should add to Mac & Cheese. He responded...

No. God no. I prefer "bacon with Mac and cheese topping" actually. That's the ratio you are looking for.

Makes sense.

******
Some of you may watch cooking shows, and while most of them are silly vehicles for mediocre chefs who happen to have some on-screen ability, some are fun to watch. This lunatic is obviously not an accomplished chef, but seems to get immense pleasure from eating and cooking, and that is, after all, the point. His recipe for Grilled Pork Tenderloin al Pastor with Avocado Crema actually looks pretty good.
******
Raffles sling.jpg

Anyone a fan of the Singapore Sling? I saw it mentioned recently and while many of the recipes I found seem overly sweet, it does cry out for a deft hand to make it an interesting concoction. Unfortunately my go-to bartender is moving on to greener pastures, and I don't think I will be able to convince him to make one for me before he quits.

It is times like this that the idea of indentured servitude makes a lot of sense.

******

Y-not here. Our host, who is indisposed right now, asked me to add a recipe and "hit the button" on the Food Thread this week.

Alton Brown's Gazpacho

Ingredients

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice (I use V8 )

1 cup cucumber, peeled, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced (I use poblano peppers)

1 medium garlic clove, minced (More)

1/4 cup extra-virgin olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon toasted, ground cumin

1 teaspoon kosher salt (I've been using a bourbon-smoked sea salt)

1/4 teaspoon freshly ground black pepper (I've been using piri piri seasoning)

2 tablespoons fresh basil leaves, chiffonade (I use purple basil for color and a anise-y kick.)

Directions

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.

Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

You can see a video of this recipe being made at the Food Network.

Often gazpacho recipes include stale bread to add body. I've been skipping that and pureeing all of the ingredients, rather than reserving some of them as Alton Brown does. Then I add diced vegetables as a garnish when I serve the soup.

To make this more of a meal, substitute the basil with fresh cilantro and add cold boiled shrimp (unseasoned or seasoned with Mexican spices) when you serve it. Or ceviche.

Speaking of tomatoes, if you are inundated with tons from your garden (or if you went a little too wild at the farmer's market, as I did this week), you can freeze them. Obviously their texture is affected by this process, but they are supposedly still fine for sauces and stews.

I'm making up buckets of gazpacho which I plan to freeze, but I will also try this whole tomato method and let you know how it turns out.

What's cooking in your kitchens this week?

Posted by: Open Blogger at 04:09 PM

Comments

(Jump to bottom of comments)

1 Aced it

Posted by: Skip at July 24, 2016 04:06 PM (bksJQ)

2 Food is good!

Posted by: HH at July 24, 2016 04:06 PM (DrCtv)

3 Skip, really? Are you just going to go 1st all the time?

Really getting old.

Posted by: HH at July 24, 2016 04:08 PM (DrCtv)

4 Yes I did, fixed at least temporary the glass clips which hold the front glass on the grill. It's old and one side both are gone so made copper ones.
Oh and 5 firsts today. Mostly shear luck. mostly.

Posted by: Skip at July 24, 2016 04:08 PM (bksJQ)

5 MREs have gotten a lot better over the years but only eat 1 a day on your IF. Eat more only if you're rucking 20 miles a day. Eat the cheese spread or peanut butter if you feel like taking a shit oh, next week sometime.

Posted by: Banana Splits Guy at July 24, 2016 04:12 PM (+b2T3)

6 Only ever had military rations a few times, and German rations once all in late 70's early 80's.

Posted by: Skip at July 24, 2016 04:12 PM (bksJQ)

7

Some MRE's are pretty good. The hispanic stuff, cheese, chocolate cookies being my go to stuff.

Posted by: In Vino Veritits at July 24, 2016 04:13 PM (qul7b)

8 You know it's real cuisine when it's got French on the label, too!

Posted by: t-bird at July 24, 2016 04:13 PM (Z58Xa)

9 Oh and 5 firsts today. Mostly shear luck. mostly.
Posted by: Skip at July 24, 2016 04:08 PM (bksJQ)

---------------

For any food thread, it's good manners to wait until everyone is seated at the dinner table first before one makes any declarations

Posted by: Emily Post at July 24, 2016 04:14 PM (Fmupd)

10 Kosher pork. That makes me happy!
Well, it would make a lot of people happy.

Posted by: Stringer Davis at July 24, 2016 04:14 PM (tIja6)

11 The only MRE I will not eat is Minestrone.

Posted by: NotMe at July 24, 2016 04:14 PM (EuQH7)

12 For prepping purposes I use freeze-dried meals in #10 cans. They'll last 25 years, so they're the best investment.

I use them for backpacking/primitive camping so they do get used. I prefer Mountain House and Backpacker's Pantry.

Add a campfire bannock and you've got a stomach-filling meal.

Posted by: WhatWhatWhat? at July 24, 2016 04:15 PM (WlGX+)

13 After baloney sammiches for lunch, remember eating a lot of Swanson pot pies for dinner growing up. Wouldn't eat that shit today if Winona was spooning it into my mouth - well, okay, maybe then.

Posted by: Banana Splits Guy at July 24, 2016 04:16 PM (+b2T3)

14 Our intrepid Navy dentist is slumming with the United States Army for
awhile, but at least he is eating well! Any Morons actually enjoy these
meals?

MREs came along after I got out but I did get to eat some C-rations once when the Skipper decided he wanted to keep us in a GQ drill for an extended time. They temporarily lifted the eating ban in the Engine Rooms and sent down c-rats.

They were OK but also extremely old (packaged in the 50s). They even had little packs of cigarettes in them and those funky can openers that aggravated your fingers.

Posted by: Vic We Have No Party at July 24, 2016 04:17 PM (mpXpK)

15 There are some guys on YouTube who review MREs and other survival rations from various eras. They're surprisingly entertaining.

Posted by: Insomniac at July 24, 2016 04:17 PM (0mRoj)

16 "Is it true that Hillary eats pork sausage ?" Stephanopoulos asked.

"That's what some experts are saying," Mook replied.

Posted by: Ted Cruz at July 24, 2016 04:17 PM (e8kgV)

17 mmm pork sausage in cream gravy

Posted by: Grump928(C) blurts at July 24, 2016 04:17 PM (rwI+c)

18 Yay the pet thread!

Posted by: Barky O at July 24, 2016 04:17 PM (BO/km)

19 Meal, Ready to Eat. Two lies for the price of one.

Posted by: Duke Lowell at July 24, 2016 04:18 PM (kTF2Z)

20 I had a Singapore Sling at Raffles!

I did it for Mom.

So today I made a mushroom, cheese, and bacon meatloaf.

Posted by: All Hail Eris, Literate Savage at July 24, 2016 04:18 PM (jR7Wy)

21 bring back the ham and eggs, chopped C-rat!

Posted by: redc1c4 at July 24, 2016 04:18 PM (zUoxk)

22 Spam spam spam spam spam spam spam

Posted by: Grump928(C) blurts at July 24, 2016 04:19 PM (rwI+c)

23 Meal, Ready to Eat. Three lies for the price of one.
---
FTFY!

Posted by: redc1c4 at July 24, 2016 04:19 PM (zUoxk)

24 Anyone a fan of the Singapore Sling?

Had the original at the original.

They take away the coasters just as you finish, grinches that they are.

No, not too sweet.

I add spinach to my gazpach. It turns green. I'm ok with that.

Also, cooking the 'maters? Never heard that.

Posted by: weft cut-loop at July 24, 2016 04:19 PM (VY8H5)

25 >>>those funky can openers that aggravated your fingers.
Posted by: Vic We Have No Party at July 24, 2016 04:17 PM (mpXpK)

C-rats were before my time but the P38s were awesome. Used to have a bunch of them. Once you got the hang, you could take a lid off in seconds.

Posted by: Banana Splits Guy at July 24, 2016 04:19 PM (+b2T3)

26 Does anyone know of any good sources of MREs? I'd like to try them out.

Posted by: Insomniac at July 24, 2016 04:19 PM (0mRoj)

27 Prepared (South) Indian foods are surprisingly good. I get mine for a dollar a pack at the Indian grocery. but you might find them for $3-5 each in the ethnic aisle at more chi-chi grocery stores. They're mysteriously shelf-stable prepared meat and veg curries in a pouch that you just open and warm up. They're generally too hot as-is for me but if you combine them with other things to distribute the heat a bit they add a lot of flavor for very little effort. I like to get kidney bean (rajma) or garbanzo bean (channa) curries and add them to my regular chili recipe, for example. Greens with cottage cheese (palak paneer) can go into any soup that normally has greens. There are several brands, I haven't found one I don't like yet.

Posted by: Dora Suarez at July 24, 2016 04:20 PM (uVSD1)

28 Anyone a fan of the Singapore Sling?

I used to make them for my wife. She used to like them. Most bars around here do not have the ingredients to make one.

Posted by: Vic We Have No Party at July 24, 2016 04:20 PM (mpXpK)

29 >>Also, cooking the 'maters?

No, you're just blanching them for a couple of minutes so the skins peel more easily.

Posted by: Y-not (@moxiemom) at July 24, 2016 04:21 PM (t5zYU)

30 re: packaged foods

I have a weakness for packaged meals, although I usually modify them a bit. It is amazing how good Kraft shells and cheese with bacon can be if you use beef bouillon to cook the pasta.

I also like a stroganoff that Zatarin's sells "Southern Style" (not exactly sure what the difference is.) However, do NOT follow the directions on the box and use a lean ground beef, as it has a tendency to then come out bland and kind of tasteless. If you use the fattiest ground beef you can find in the store, it is improved a 100%.

Posted by: Aetius451AD at July 24, 2016 04:21 PM (3ZoRf)

31 Having chile with my least favorite turkey. Don't have any Anaheim peppers ripe yet but lots of green ones for chile rellinos for on top.

Posted by: Skip at July 24, 2016 04:21 PM (bksJQ)

32 Posted by: Banana Splits Guy at July 24, 2016 04:16 PM (+b2T3)

Had a Turkey pot pie the other month. Hadn't had one in years. Damn it was salty, and I mean fresh out of the package.

Posted by: HH at July 24, 2016 04:21 PM (DrCtv)

33 I like schnitzengruben, but 15 is my limit.

Posted by: Sheriff Bart at July 24, 2016 04:21 PM (TPJ04)

34 The first time I had gazpacho I almost spit it out. I did not like it at all.

Posted by: Vic We Have No Party at July 24, 2016 04:21 PM (mpXpK)

35 Indentured Servitude?

From Lloyd Marcus at amercanthinker.com:

"Two evil masters seek to purchase the same slave. The slave's owner offers him the privilege to choose between the two evil new masters seeking to purchase him. One master is a tyrant. The other is a tyrant and a rapist, sure to rape the slave's wife and daughter. Doesn't the slave have a moral obligation to his wife and daughter to choose the less evil master?"

Posted by: Kevin C at July 24, 2016 04:22 PM (AAK04)

36 Defrosting some bolagnase sauce and need to whip up some bechemal sauce to make lasagna tonight....... Which I can't even eat because HFLC IF'ing. I'll probably just eat some full fat Fage yogurt with some fresh pineapple for dinner and my carb cheat today before 5-6 of course.

Posted by: lindafell TEXIT!! at July 24, 2016 04:23 PM (xVgrA)

37 Do Twinkies and Doritos count as "packaged" food ... because that's what I have put away for when TSHTF.

Posted by: ThePrimordialOrderedPair at July 24, 2016 04:23 PM (zc3Db)

38 No, you're just blanching them for a couple of minutes so the skins peel more easily.
Posted by: Y-not

Ah, you're right.

I just skimmed the "Fill a 16 gallon pot full of boiling mineral oil..."

What? I said I skimmed it.

Posted by: weft cut-loop at July 24, 2016 04:23 PM (VY8H5)

39 >>>>>those funky can openers that aggravated your fingers.

Posted by: Vic We Have No Party at July 24, 2016 04:17 PM (mpXpK)

C-rats were before my time but the P38s were awesome. Used to have a
bunch of them. Once you got the hang, you could take a lid off in
seconds.
.
.
.
.I lost my P38 that I have had since 1975. My key ring broke last winter and it wound up in the street someplace in Frankfort. I am still sad. The new ones suck.

Posted by: The Great White Scotsman at July 24, 2016 04:24 PM (iONHu)

40
Nevergiveup's kosher lunch: courtesy of the United States Army

*snort*

Posted by: IllTemperedCur at July 24, 2016 04:24 PM (LuZz8)

41 "To make this more of a meal, substitute the basil with fresh cilantro and add cold boiled shrimp (unseasoned or seasoned with Mexican spices) when you serve it. Or ceviche."

Same concept:
I recently was served gazpacho with crab added on top, and it was excellent. It made a perfect light lunch on a hot day.

Posted by: stace...TEXIT at July 24, 2016 04:25 PM (ozZau)

42
Saw a doc on WWI where they were using a gov issued cook book. The recipes looked good and those eating them said they tasted very good, too. The cookbook was developed to help with food rationing. Everything was used up; nothing thrown away.

Posted by: Bruce With a Wang! at July 24, 2016 04:25 PM (iQIUe)

43 Trader Joe's frozen meals are great.

Posted by: Sexypig at July 24, 2016 04:26 PM (UBBWX)

44 i liked the dehydrated meat patties in the 1st generation MRE's...

i'd cook them up with a ramen package, add some cheese spread, garlic and dehydrated onions, and the package of soup and gravy base, then nom.

Posted by: redc1c4 at July 24, 2016 04:26 PM (zUoxk)

45 >>>26 Does anyone know of any good sources of MREs? I'd like to try them out.
Posted by: Insomniac at July 24, 2016 04:19 PM (0mRoj)

Camping stores or a shady supply sergeant.

Posted by: Banana Splits Guy at July 24, 2016 04:26 PM (+b2T3)

46 I've never frozen tomatoes whole, but I do cut them up and put them in the freezer. They work great for stew or soup that you put tomatoes in and retain their fresh flavor. For salsa, I cut them into chunks and oven roast them at 200f until most of the juice is cooked down and they are browning and then add the chiles, onions and garlic and freeze that in pint bags. It concentrates the flavor wonderfully because you don't lose any of the delicious water from the tomatoes. You add the salt when you take it out of the freezer to use.

Posted by: huerfano at July 24, 2016 04:26 PM (jkkMG)

47 Anyone a fan of the Singapore Sling?

I can't stand overly sweet drinks, which is why I usually avoid cocktails.

Posted by: The Ethanolicious Hat at July 24, 2016 04:27 PM (vBeA5)

48 I've been working on getting myself to buy more convenience foods. I have to overcome the inclination to be miserly. Food is relatively cheap these days and I make a decent salary and feel like my time is squeezed. The pulled pork or BBQ beef in sauce is a bit too heavy on the sauces (regardless of brands I've tried) but has tasted fine.

Tried some frozen sesame chicken and it was OK. This week I got some Hormel taco meat (pork) and tri-tips in gravy. The taco meat worked well in a cold taco salad I contrived. I haven't tried the meat and gravy yet.

and I eat a lot of frozen entrees for work lunch breaks. I almost always buy the entree ones and just add frozen veggies. Eh, for a work lunch they are fine with garlic salt and red pepper flakes.

I would love to get a housemate who enjoyed cooking so I could just exchange giving them some grocery money in exchange for them cooking a bit extra and letting me poach leftovers for lunches but the heat and eat foods are not a bad compromise for having something tastier than PBJ sammies w/o giving up AOSHQ, or horse riding just to cook.

Posted by: PaleRider at July 24, 2016 04:27 PM (wYRTH)

49 Only had a Singapore Sling one time, at Raffles. It was very good but I think some of that might be the atmosphere.

On the never-ending subject of bacon, was in Boston last weekend and went for brunch down at this place on Saturday.

http://bostoniapublichouse.com

They make a drink they call the Ultimate Bloody Mary with either vodka or tequila and it was really spicy. But the best part is the Bloody Bar that comes with the drink. A long table full of all kinds of stuff you can put in your drink like shrimp, bacon, ribs, bacon, bacon wrapped scallops, bacon, cheese, donuts and bacon. The only rule is that it all has to be in or on your drink. People had stuff balanced overflowing the drinks and rising up double the glass size.

We made the rookie mistake of taking our Mary's right to the bar after a couple sips so we could not maximize the bacon and other stuff. The key is to drink at least a third of the drink, take out some of the ice and so there is a lot of room for a good foundation. We remedied that mistake by coming back the next day for round 2.

If you're ever in Boston and looking for a good weekend brunch place, highly recommended.

Posted by: JackStraw at July 24, 2016 04:27 PM (/tuJf)

50 Camping stores or a shady supply sergeant.
Posted by: Banana Splits Guy at July 24, 2016 04:26 PM (+b2T3)

Heh. Don't know any shady supply sergeants.

Posted by: Insomniac at July 24, 2016 04:28 PM (0mRoj)

51 I've been pressure cooking all week and have had great results.

As for packaged foods, I have bad childhood associations.

Y'all. We had a turkey TV dinner for Thanksgiving one year.

That said, sometimes I buy those Bertoli skillet dinners and they're not too bad.

Posted by: Lauren at July 24, 2016 04:28 PM (y20xh)

52 BREAKING ...

It seem Bernie Sanders has the last laugh, following a CNN report that his archnesmsis, Debbie Wasserman Schultz, is resigning as chair at the end of the Democratic National Convention. The DNC's official statement makes no mention of her involvement in smears and collusion exposed by the Wikileaks emails.

Posted by: Matt Damon at July 24, 2016 04:28 PM (e8kgV)

53 >>>43 Trader Joe's frozen meals are great.
Posted by: Sexypig at July 24, 2016 04:26 PM (UBBWX)

TJs used to have some really suspicious nutritional info on their meals. I liked them, but I couldn't really believe they had the macronutrients on the label. So I stopped reading the label.

Posted by: Banana Splits Guy at July 24, 2016 04:29 PM (+b2T3)

54 g'afternoon, 'rons

Posted by: AltonJackson at July 24, 2016 04:30 PM (KCxzN)

55 I think with most packaged foods the key is to always have some Tabasco on hand, and the cute little bottles make it easy to do that. An old friend of my parents used to always carry a little snuff box full of dried chili petins.

Posted by: stace...TEXIT at July 24, 2016 04:30 PM (ozZau)

56 Made macarons today. Easy-peasy...a nice light cookie. Also, lavender-honey bread. 1/2 whole wheat, 1/2 bread flour, a tsp of lavender, honey, water, salt, yeast, with a long ferment. Baked in a pullman pan. What a gorgeous loaf!

Posted by: Lizabth at July 24, 2016 04:30 PM (3v3uS)

57 47 Anyone a fan of the Singapore Sling

----------------

Does it have a screwable cap?

Posted by: Emily Post at July 24, 2016 04:31 PM (Fmupd)

58

linky pleasy?

42
Saw a doc on WWI where they were using a gov issued cook book. The recipes looked good and those eating them said they tasted very good, too. The cookbook was developed to help with food rationing. Everything was used up; nothing thrown away.
Posted by: Bruce With a Wang! at July 24, 2016 04:25 PM (iQIUe)

Posted by: In Vino Veritits at July 24, 2016 04:31 PM (qul7b)

59 Depression Era cooking= Lard.

Lots and lots of lard.

Also... I have a bunch of flax to use before it goes bad, it's is 24/7 flax in my kitchen. Maybe another batch of muffins today and then... bread!

Posted by: shibumi who now just wants to yell at stupid people at July 24, 2016 04:31 PM (tvyXw)

60 If highly processed foods are good for you, then there is no way you'll ever go wrong with MRE's.

Posted by: Mr Macca Bean at July 24, 2016 04:32 PM (4ng05)

61 []17 mm pork sausage

Is this a food thread or a gun thread?

I know - give it 1/2 hour or 100 comments.

Posted by: DaveA at July 24, 2016 04:32 PM (8J/Te)

62 Whatever happened to deviled ham in a can, man?

Posted by: eleven at July 24, 2016 04:32 PM (qUNWi)

63 flax?

Posted by: eleven at July 24, 2016 04:32 PM (qUNWi)

64 If you visit the USS Yorktown at Patriot's Point in Charleston Harbor, there is a recipe posted in the ships bakery for Chocolate Chip Cookies.

Almost every ingredient is measured in pounds.

Posted by: Village Idiot's Apprentice at July 24, 2016 04:33 PM (ptqRm)

65 >>Whatever happened to deviled ham in a can, man?

Hopefully it went extinct. That shit was nasty.

Posted by: JackStraw at July 24, 2016 04:33 PM (/tuJf)

66 55 I think with most packaged foods the key is to always have some Tabasco on hand, and the cute little bottles make it easy to do that. An old friend of my parents used to always carry a little snuff box full of dried chili petins.
Posted by: stace...TEXIT at July 24, 2016 04:30 PM (ozZau)

-----------

We used to sip Tabasco sauce in Vietnam to cut the edge on thirst.

Posted by: Soona at July 24, 2016 04:34 PM (Fmupd)

67 >>62 Whatever happened to deviled ham in a can, man?

It's still there but it is so expensive and incredibly bad for you. I just make my own by grinding ham with a little mayo and sweet relish. (That's the way Mr Y-not likes it.)

Posted by: Y-not (@moxiemom) at July 24, 2016 04:34 PM (t5zYU)

68 Hopefully it went extinct. That shit was nasty.

No...SPAM is nasty.

Posted by: eleven at July 24, 2016 04:34 PM (qUNWi)

69 I always thought MREs got a bad rap...it became fashionable to bash them.

If you were a grunt, you could eat two a day...anymore than that and you'd get fat.

Posted by: Sixkiller...TEXIT at July 24, 2016 04:34 PM (yxupc)

70

IN UGANDA, 'VIENNA SAUSAGES' ARE MADE OUT OF BABY FORESKINS, ACCORDING TO IDI.

KNOWING IDI, I'D SAY THATS PROBABLY TRUE...

Posted by: MIRROR UNIVERSE INQUIRING MINDS at July 24, 2016 04:34 PM (qul7b)

71 59 Depression Era cooking= Lard.

Lots and lots of lard.

Also... I have a bunch of flax to use before it goes bad, it's is 24/7 flax in my kitchen. Maybe another batch of muffins today and then... bread!
Posted by: shibumi who now just wants to yell at stupid people at July 24, 2016 04:31 PM (tvyXw)

Larm. You say that like it's a bad thing.

Also, saving every dripping from every piece of meat that is fried or cooked in a butter tub, at least that was my experience of watching my grandmother cook.

Posted by: Aetius451AD at July 24, 2016 04:34 PM (3ZoRf)

72 63
flax?

"it's good for you."

Posted by: shibumi who now just wants to yell at stupid people at July 24, 2016 04:35 PM (tvyXw)

73 Remember when packaged tortillas used to have lard? And then during the anti fat fad of the 90s they all started announcing they were now "lard free".

A sad day in food history.

Posted by: Lauren at July 24, 2016 04:35 PM (y20xh)

74 >>No...SPAM is nasty.

See, I like SPAM.

Posted by: JackStraw at July 24, 2016 04:35 PM (/tuJf)

75
No...SPAM is nasty.
---

You're confusing Spam with Treet.

It's Treet that's nasty.

Spam is a delicacy in Hawaii.

Posted by: shibumi who now just wants to yell at stupid people at July 24, 2016 04:35 PM (tvyXw)

76 62 Whatever happened to deviled ham in a can, man?
Posted by: eleven at July 24, 2016 04:32 PM (qUNWi)

You talking about the spreadable stuff? They still make that and the chicken. I had a hankering for it about 5 years ago, bought a couple cans. I'll be good for another 5 years, at least.

Posted by: Aetius451AD at July 24, 2016 04:35 PM (3ZoRf)

77 The little pop top can of beans and weenies, heated on a steam turbine casing in the engine room for mid rats.

That's some good eatin' right there.

And for desert, light a cigarette off the exposed section of the steam piping.

Posted by: Village Idiot's Apprentice at July 24, 2016 04:35 PM (ptqRm)

78
2015 Russian Mountain Ration 24hr MRE Review
Special Forces Army Food Spetsnaz - Brain Pate AND Goulash

www.youtube.com/watch?v=lgICbOwP7NQ

Gave it a rave review.

Posted by: Laurie David's Cervix at July 24, 2016 04:36 PM (kdS6q)

79 Of course Amazon sells a huge selection of survival kits, I did buy one bucket, and tried one, not bad.....

Posted by: Colin at July 24, 2016 04:36 PM (6+jI3)

80 Larm....is people?

Posted by: eleven at July 24, 2016 04:36 PM (qUNWi)

81 Hawaiians LOVE spam.

Posted by: Sixkiller...TEXIT at July 24, 2016 04:36 PM (yxupc)

82 See, I like SPAM.

Spam? Luxury! All 27 of us had to share a can of Treat.

Posted by: Grump928(C) blurts at July 24, 2016 04:36 PM (rwI+c)

83 I've still never had spam, somehow.

Posted by: Lauren at July 24, 2016 04:36 PM (y20xh)

84 "Spam is a delicacy in Hawaii. "

Psst

We ain't in Hawaii.

Except maybe NCJ.

And we cut him slack.

Posted by: Village Idiot's Apprentice at July 24, 2016 04:37 PM (ptqRm)

85 Treet

Shit.

Posted by: Grump928(C) blurts at July 24, 2016 04:37 PM (rwI+c)

86 BREAKING

Ugly hag is resigning as DNC chair after flap over e-mail leaks.

http://fxn.ws/2aq3zxR

Posted by: Vic We Have No Party at July 24, 2016 04:38 PM (mpXpK)

87 Yes, Trader Joe's frozen stuff -- at least that of which I have sampled -- are very, very good. There's a pear tart, and then a frozen scallops with mushrooms in an elemental cheese sauce; very good over pasta or rice.

There are some MRE elements which aren't too awful. When she was out in Egypt at the Bright Star exercise just after 9-11, she and the other female marines did very well trading with the French contingent for their version.

Frozen entrees - Marie Callender used to be very good; the best of the lot when I did TDYs, and the rooms where we were billeted had a refrigerator and a microwave. Way, way, back in the day, Stouffers had a Lobster Newburg entree that was also pretty darned good, but I haven't seen it for ages. It was expensive then, probably way out of reach now, and I am pretty darned certain that it was real lobster.

Posted by: Sgt. Mom at July 24, 2016 04:38 PM (xnmPy)

88 Dove Ice Cream bars come in a package

just sayin'

Posted by: ghost of hallelujah at July 24, 2016 04:38 PM (oAY8z)

89 >>You talking about the spreadable stuff? They still make that and the chicken. I had a hankering for it about 5 years ago, bought a couple cans. I'll be good for another 5 years, at least.

The chicken is straight from Satan. What part of the chicken does that crap come from?

Posted by: JackStraw at July 24, 2016 04:38 PM (/tuJf)

90 Back when I was in the Army, the absolute worst MRE you could be stuck with was the dreaded Chicken al a King. You could always tell the lowest ranking soldier in a group by who got stuck with it. MRE's have improved quite a bit since then.

Posted by: Tennessee Jed at July 24, 2016 04:39 PM (g4xDf)

91

Food is good.

Not having food is unpleasant.

Posted by: 'enri Vlog der Haven at July 24, 2016 04:39 PM (VfNEJ)

92 Al pastor is one of my favorite things to order at my favorite local Mexican restaurant. The sauce is so tasty, but the pineapple makes it worth it. A little taste explosion.

Posted by: Tinfoilbaby at July 24, 2016 04:39 PM (6Ll1u)

93 Also, saving every dripping from every piece of meat that is fried or cooked in a butter tub, at least that was my experience of watching my grandmother cook.
Posted by: Aetius451AD at July 24, 2016 04:34 PM (3ZoRf)

---------------

My mom used a coffee can.

Posted by: Soona at July 24, 2016 04:39 PM (Fmupd)

94 And Spam is also a delicacy in Korea, too. I have personally seen elaborate presentation gift baskets of the stuff in shop windows in Seoul in the 1990s.

Posted by: Sgt. Mom at July 24, 2016 04:39 PM (xnmPy)

95 The chicken is straight from Satan. What part of the chicken does that crap come from?
Posted by: JackStraw at July 24, 2016 04:38 PM (/tuJf)

Same part the 'ham' does.

Posted by: Aetius451AD at July 24, 2016 04:40 PM (3ZoRf)

96
Hey, we did the MRE thing earlier this week.

As much as I despise MREs, there was actually a time when I preferred them in the field. We'd be out in Alaska in the winter at about 20 below and the brass in their infinite wisdom would decide that they had to provide everyone with a hot meal. You know, to keep up morale. So, T-Rats in the big thermos case filled with boiling water to keep the tray of food warm until you served. Problem is, once you pulled it out and started opening the tray, it'd get cold in a couple of minutes. So you were guaranteed a cold meal.

On the other hand, with an MRE you could heat it up on the Yukon Stove in the squad tents no problem.

US Army Yukon Stove in use
http://tinyurl.com/jtozsxt

The best part of T-Rats in the winter is that you could distract the officers and have someone in your squad steal a loaf of bread. Take it back to the tent and make yuke toast. Sprinkle salt on top of the cherry-red yukon stove and plop a slice of bread right on the salt. Keeps it from sticking to the stove box.

Posted by: IllTemperedCur at July 24, 2016 04:40 PM (LuZz8)

97 >>>What's cooking in your kitchens this week?<<<

It's too hot in the kitchen, and the gods demand a sacrifice of grilled lobster tails drenched in a butter/lemon/garlic/wine sauce.

Posted by: Fritz at July 24, 2016 04:40 PM (WYh6/)

98 94
And Spam is also a delicacy in Korea, too. I have personally seen
elaborate presentation gift baskets of the stuff in shop windows in
Seoul in the 1990s.
---

Spam is like White Castle hamburgers.

If you are introduced to it early enough in life, you love it.

If not... well, you think it's food from Satan.

Posted by: shibumi who now just wants to yell at stupid people at July 24, 2016 04:40 PM (tvyXw)

99 I recall my mother's kitchen canister set - flour, sugar and grease. Seriously.

Posted by: Weasel at July 24, 2016 04:41 PM (Sfs6o)

100 TJ's frozen stuff like all of their products is hit-and-miss.

Most of their pizzas are good. The frozen cioppino is meh. The frozen egg rolls are hideous beyond belief. A big soggy mess. BOOOO!

Frozen burritos; two words that don't belong near each other. Enchiladas? Meh.

Thai curry sauce in a jar = not thai and not curry. Tastes nothing like curry at your average US thai join, nor like anything in actual f'ing Thailand. TJ's sucks at 'ethnic' food in general.

Except that frozen Bim-bap bowl, somewhat tasty.

TJ's has the freshest and cheapest eggs in any store.

Posted by: weft cut-loop at July 24, 2016 04:41 PM (VY8H5)

101 Amazon: Genuine US War Fighter Rations - 12 different Meals per Case

$76

Posted by: Colin at July 24, 2016 04:41 PM (6+jI3)

102 Love gazpacho. The perfect soup for an infernal day like today.

Posted by: Yuimetal at July 24, 2016 04:41 PM (0Ph0e)

103 Remember when packaged tortillas used to have lard? And then during the anti fat fad of the 90s they all started announcing they were now "lard free".

A sad day in food history.
Posted by: Lauren at July 24, 2016 04:35 PM (y20xh)

yes, also, the Mexican restaurants always used to serve butter (well, probably margarine) packs for your tortillas, but fewer places do that now.

Posted by: stace...TEXIT at July 24, 2016 04:41 PM (ozZau)

104 Food is a capitalist affectation.

Posted by: Venezuelan Overlord at July 24, 2016 04:42 PM (Kc884)

105 Been eating a fair amount shisk a bob lately. Chicken, shrimp, or beef. But I'm tired of rice as the side dish.

Anyone have a good alternative?

Posted by: free range conservative at July 24, 2016 04:43 PM (ZnIt3)

106
Posted by: In Vino Veritits at July 24, 2016 04:31 PM (qul7b)

========
There is none. It was a 4 part special on WW1 on BBC (214) called Britain's Great War and written and presented by Jeremy Paxman. Paxman was one of the few conservatives on BBC. The WW1 special was great and was not the same stuff you have seen before.

Posted by: Bruce With a Wang! at July 24, 2016 04:43 PM (iQIUe)

107 I always liked SOS.

Posted by: Dr. Varno at July 24, 2016 04:43 PM (GdFQh)

108 Why doesn't the left a make food free?

Posted by: Weasel at July 24, 2016 04:44 PM (Sfs6o)

109
Ugly hag is resigning as DNC chair after flap over e-mail leaks.

http://fxn.ws/2aq3zxR
Posted by: Vic We Have No Party at July 24, 2016 04:38 PM (mpXpK)

Why? Just because she, and the rest of the DNC rigged the game against Sanders, as Sanders suggested all along?

They are going to try to dump all of this on Whatsinaname Schultz when I would bet a small fortune that Hillary and her machine were eyebrow deep in the whole thing.

If the Debster wasn't likely fearing for her life from the Clinton mafia family, she'd likely go rogue.

I need to check the popcorn supplies.

Posted by: Mr Macca Bean at July 24, 2016 04:44 PM (4ng05)

110 Oxygen is also a Capitalist affectation. And western pig-dog carbon dioxide.

Posted by: eleven at July 24, 2016 04:44 PM (qUNWi)

111 When I had plastic surgery, I had to eat soft foods for a few days afterwards. Honeville freeze dried sausage and scrambled eggs was quite good, but be careful with the eggs, or they end up watery.

Posted by: Yuimetal at July 24, 2016 04:44 PM (0Ph0e)

112 yes, also, the Mexican restaurants always used to serve butter (well, probably margarine) packs for your tortillas, but fewer places do that now.
Posted by: stace...TEXIT at July 24, 2016 04:41 PM (ozZau)

-------------

I still get butter at most of the Mehican joints here in OKC.

Posted by: Soona at July 24, 2016 04:45 PM (Fmupd)

113 Posted by: Weasel at July 24, 2016 04:41 PM (Sfs6o)

*That's* what the third canister s for?! Never could figure out what was supposed to go in there. Think I went with brown sugar.

Posted by: Polliwog the 'Ette at July 24, 2016 04:45 PM (FN+ue)

114 65 >>Whatever happened to deviled ham in a can, man?

Hopefully it went extinct. That shit was nasty.
Posted by: JackStraw at July 24, 2016 04:33 PM (/tuJf)

I like it. I'll make a sandwich with it every now and then.

Posted by: rickl at July 24, 2016 04:45 PM (sdi6R)

115 Why doesn't the left a make food free?

Posted by: Weasel at July 24, 2016 04:44 PM (Sfs6o)

It is free for a great many Americans getting various public assistance.

Posted by: Colin at July 24, 2016 04:45 PM (6+jI3)

116 Anyone have a good alternative?

Rice-a-Roni?

Posted by: eleven at July 24, 2016 04:45 PM (qUNWi)

117

TY BWAW!

Posted by: MIRROR UNIVERSE INQUIRING MINDS at July 24, 2016 04:45 PM (qul7b)

118 All of our NASA food was dehydrated, including the water.

Posted by: Apollo 26 Pilot at July 24, 2016 04:46 PM (Kc884)

119 I'm pretty sure it even said GREASE on the canister!

Posted by: Weasel at July 24, 2016 04:46 PM (Sfs6o)

120 Menu at castli Lowell this evening:

Roast beef, rare
Mashed potatoes
Baked acorn squash
Fresh green beans
Rolls
Au jus
Merlot and Cab

Dinner is served at six. You'll have to wear pants though. The Duchess has standards.

Posted by: Duke Lowell at July 24, 2016 04:46 PM (kTF2Z)

121 I got a Traeger smoker/grill for my birthday (I think it's called the tailgate model, not real huge). Doing country-styled pork ribs on it now.

If anybody has one and has good recipes to share, I would appreciate

Posted by: ghost of hallelujah at July 24, 2016 04:46 PM (oAY8z)

122 My mom used a coffee can.
Posted by: Soona at July 24, 2016 04:39 PM (Fmupd)

For some reason, I cannot remember my grandmother ever using a coffee can for anything. It is odd, as she was possibly the most frugal woman on the planet. She had tons of them since my grandfather drank tons of folgers coffee. He used them for storing nuts and bolts and cleaning things in gasoline. My dad once said if my grandfather had ever bought a new spark plug, he would be extremely surprised.

Posted by: Aetius451AD at July 24, 2016 04:47 PM (3ZoRf)

123 I always remember the gazpacho recipe from the movie Women on the Verge of a Nervous Breakdown.

The sleeping pills probably helped.

Posted by: Kindltot at July 24, 2016 04:47 PM (ry34m)

124 Why doesn't the left a make food free?

Posted by: Weasel at July 24, 2016 04:44 PM (Sfs6o)

"The truth shall make your food free."

Posted by: Biblical Truths, per the Left at July 24, 2016 04:47 PM (Kc884)

125
Posted by: In Vino Veritits at July 24, 2016 04:31 PM (qul7b)

==================

https://www.youtube.com/watch?v=Z7qSxXiM6iI

You're welcome.

Posted by: Bruce With a Wang! at July 24, 2016 04:47 PM (iQIUe)

126
Dinner is served at six. You'll have to wear pants though. The Duchess has standards.
Posted by: Duke Lowell at July 24, 2016 04:46 PM (kTF2Z)
---
Do footie pajamas count as pants?

A glass of cab sounds goooooood.

Posted by: All Hail Eris, Literate Savage at July 24, 2016 04:47 PM (jR7Wy)

127 I can imagine tomatoes from the garden for gazpacho right now. In afternoon shade. The nasturtium would have been long ago dispatched by the heat.

Posted by: KT at July 24, 2016 04:47 PM (qahv/)

128 >>Anyone have a good alternative?

Since we're talking about packaged foods I'd recommend Near East's Mediterranean Curry couscous or their Tabouleh. You can jazz up the former by tossing in some raisins and slivered almonds while you're cooking it and the latter with fresh parsley, mint, tomatoes & a squeeze of lemon.

Posted by: Y-not (@moxiemom) at July 24, 2016 04:49 PM (t5zYU)

129

FEED THE HOMELESS TO THE HUNGRY!

HIPPIES WOULD BE THE 'HAM AND MOTHERFUCKERS' OF THE GOVERNMENT FOOD PROGRAM...

Posted by: In Vino Veritits at July 24, 2016 04:49 PM (qul7b)

130 You'll have to wear pants though.
Posted by: Duke Lowell

*hangs head and walks away sadly*

Posted by: Batman's Pantsless Sidekick at July 24, 2016 04:49 PM (Kc884)

131 The little pop top can of beans and weenies, heated on a steam turbine casing in the engine room for mid rats.

That's some good eatin' right there.

And for desert, light a cigarette off the exposed section of the steam piping.
Posted by: Village Idiot's Apprentice at July 24, 2016 04:35 PM (ptqRm)

I was watching that Animal Planet show about Texas game wardens, and you know they're in their vehicles all the time. They were doing the old heat the lunch in the engine trick.

Posted by: stace...TEXIT at July 24, 2016 04:49 PM (ozZau)

132 Mmmm. You know what kind of package I like to eat?

Posted by: Reggie at July 24, 2016 04:50 PM (Kc884)

133
129

FEED THE HOMELESS TO THE HUNGRY!

HIPPIES WOULD BE THE 'HAM AND MOTHERFUCKERS' OF THE GOVERNMENT FOOD PROGRAM...

"Awww dammit, not emaciated heroin skank AGAIN!"

Posted by: In Vino Veritits at July 24, 2016 04:50 PM (qul7b)

134 Spam is wonderful stuff, right out of the can. But an enterprising cook can use it to work miracles in a great many dishes.

You all know the glory of Royal Bacon, yes? The baked bacon coated in brown sugar, etc.

Next time, roast the sugary bacon strips laid upon a bed of Spam in the oven.

You will thank me, and your arteries may in time, forgive me.

For a more basic Spamalicious thrill, just do a simple omelet with crispy bacon and pan-seared, cubed Spam. But then roll up said omelet into a good, 12" dia., burrito sized flour tortilla made with lard, which was properly heated in a pan or griddle, an not simply microwaved, and Gawd forbid if it was steamed.

You'll be in great shape by Christmas. If, that is, you're looking to moonlight by playing Santa at the mall.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 24, 2016 04:50 PM (v5iqM)

135 oh...BTW...Kroger's has really good frozen stir fry vegetables.

Posted by: eleven at July 24, 2016 04:50 PM (qUNWi)

136 My dad always mentioned that some of the rations he had in basic were pretty nasty, although he says that he cannot be sure if that was not because they had been in storage for 20-30 years (this was the late 60's.)

Posted by: Aetius451AD at July 24, 2016 04:50 PM (3ZoRf)

137 >>>Posted by: Aetius451AD at July 24, 2016 04:47 PM (3ZoRf)

My grandmother peed in a coffee can on long car trips. Seemed normal at the time.

Posted by: Banana Splits Guy at July 24, 2016 04:51 PM (+b2T3)

138

I had Nam dated c-rats in Basic in 1983. Good, too.

Posted by: In Vino Veritits at July 24, 2016 04:51 PM (qul7b)

139 HIPPIES WOULD BE THE 'HAM AND MOTHERFUCKERS' OF THE GOVERNMENT FOOD PROGRAM...

I laughed out loud.

Posted by: Grump928(C) blurts at July 24, 2016 04:51 PM (rwI+c)

140 My grandmother peed in a coffee can on long car trips. Seemed normal at the time.

Posted by: Banana Splits Guy

Pee? In a can? Ha!

Posted by: Al Roker at July 24, 2016 04:52 PM (Kc884)

141 All of our NASA food was dehydrated, including the water.
Posted by: Apollo 26 Pilot at July 24, 2016 04:46 PM (Kc884)

Yep. The dehydrated water is a real space saver.

Posted by: Mr Macca Bean at July 24, 2016 04:52 PM (4ng05)

142 67
>>62 Whatever happened to deviled ham in a can, man?

It's still there but it is so expensive and incredibly bad for you. I
just make my own by grinding ham with a little mayo and sweet relish.
(That's the way Mr Y-not likes it.)

Posted by: Y-not (@moxiemom) at July 24, 2016 04:34 PM (t5zYU)

Funny that. I just told wifey today I was going to have to start making my own. The Underwood stuff I have been buying now has so much water in it that it leaks out of the sandwich while I am trying to eat it.

Here is a recipe I thought I would try.

Posted by: Vic We Have No Party at July 24, 2016 04:53 PM (mpXpK)

143 Yep. The dehydrated water is a real space saver.

Posted by: Mr Macca Bean

Not that space needed saving. That's all that's out there is space. Damn silly.

Posted by: Apollo 26 Pilot at July 24, 2016 04:53 PM (Kc884)

144 I still get butter at most of the Mehican joints here in OKC.
Posted by: Soona at July 24, 2016 04:45 PM (Fmupd)

That's good. Are they the older joints that have it? Maybe I need to go back to some of the places I used to go as a young'un.

Posted by: stace...TEXIT at July 24, 2016 04:53 PM (ozZau)

145 My grandfather's life was saved in WWII by a can of corned beef strapped to his back in a tiny frying pan. He was a chaplain, but was assigned as a forward scout sometimes. Belgium and France.

I've always had a soft spot for canned corned beef since then. Needs lots of potatoes and onions, or white sauce or something, to dilute the salt, though.

Posted by: KT at July 24, 2016 04:53 PM (qahv/)

146 Had MREs and C-rats ... C-rats were better, esp. the scrambled eggs & ham - or lima beans & ham. Everybody fought over cling peaches, tho'. The problem with MREs is that they don't contain the li'l 5-pack of cigarettes y' got with the C-rats. We'd usually pop a small hole in the can with the P-38 and put the cans on the manifold of the Jeep so we could have a hot meal next time we stopped. Both of 'em are good - I just give plus points to the C-rats for sentimentality ...

Posted by: Dr_No at July 24, 2016 04:54 PM (bICLx)

147 Not that space needed saving. That's all that's out there is space. Damn silly.
Posted by: Apollo 26 Pilot at July 24, 2016 04:53 PM (Kc884)

We could run out. It's possible.

Posted by: Mr Macca Bean at July 24, 2016 04:54 PM (4ng05)

148 >>>>Hopefully it went extinct. That shit was nasty.

No...SPAM is nasty.
.
.
.^Blashpeeemer!!!!!!!

Posted by: The Great White Scotsman at July 24, 2016 04:55 PM (iONHu)

149 I've always had a soft spot for canned corned beef since then. Needs lots of potatoes and onions, or white sauce or something, to dilute the salt, though.
Posted by: KT at July 24, 2016 04:53 PM (qahv/)

Mmmm, crispy corned beef hash.

Posted by: Aetius451AD at July 24, 2016 04:55 PM (3ZoRf)

150 "since then", KT? No. Since learning about my grandfather's WWI experiences. Heh.

Posted by: KT at July 24, 2016 04:55 PM (qahv/)

151 My grandfather's life was saved in WWII by a can of
corned beef strapped to his back in a tiny frying pan.

Posted by: KT

Same here.

Posted by: Brian Williams at July 24, 2016 04:55 PM (Kc884)

152 There's a great lunch/brunch spot in Cleveland that grinds up pecans, almost into a paste, adds brown sugar and a touch of cayenne and spreads it on slabs of bacon then bakes or broils it.

O-M-G

Posted by: ghost of hallelujah at July 24, 2016 04:55 PM (oAY8z)

153 well, how palatable packaged may be is often related to the circumstances you eat it in. for example, under ordinary cricumstances these:

http://www.datrex.com/index/catalogdetail/pdt_id/1017

would be plain awful, however, under other circumstances they are better than cheeseburgers. you should always have some on hand.

Posted by: yankeefifth at July 24, 2016 04:55 PM (AoSQU)

154 145 My grandfather's life was saved in WWII by a can of corned beef strapped to his back in a tiny frying pan. He was a chaplain, but was assigned as a forward scout sometimes. Belgium and France.
--

Cool!

Sammiches made with canned corned beef and mustard were always what my mom packed us for the long drive from MD to MA to visit our relatives. Very nostalgic.

Posted by: Y-not (@moxiemom) at July 24, 2016 04:55 PM (t5zYU)

155 Insomniac, I am told that the Hormel single serving meals are MRE recipes packaged for consumer sales. They are not bad, I keep them on hand for busy days and if the power goes out. You can heat them up by dunking them in hot water like you would a can of pork and beans.

You will have to find your own beverage powder, instant coffee, veggies, crackers and chewing gum, though.

Posted by: Kindltot at July 24, 2016 04:55 PM (ry34m)

156 Ok, I could look this up, but what were the difference between K rations and C rations?

Posted by: Aetius451AD at July 24, 2016 04:56 PM (3ZoRf)

157 MRE's are generally good, depending on what you get and your particular taste buds. Some (cheese omelette) are better eaten in the dark. The American military puts in a lot of effort to get something at least somewhat reasonable for the troops to eat, otherwise nobody would reenlist.

MRE's come in a variety of main courses plus the extras. I don't think anyone would mistake them for gourmet cooking, but I think they generally beat frozen dinners from the store, and no refrigeration required. I have a bunch for my disaster survival kit. (Don't think you need a kit? Just watch the aftermath of hurricane Katrina. That's when I got serious.)

Too much salt, too many calories, but taste generally good and will be most welcome when most needed!

Posted by: YYYMale at July 24, 2016 04:56 PM (D/SQY)

158 109

If the Debster wasn't likely fearing for her life from the Clinton mafia family, she'd likely go rogue.

Posted by: Mr Macca Bean at July 24, 2016 04:44 PM (4ng05)

Yep, she knows too much.

Posted by: m at July 24, 2016 04:56 PM (/7Lfc)

159 oops left out the link

Deviled Ham recipe

http://bit.ly/2aoigPk

Posted by: Vic We Have No Party at July 24, 2016 04:56 PM (mpXpK)

160 His recipe for Grilled Pork Tenderloin al Pastor with Avocado Crema actually looks pretty good.

this does sound really good

Posted by: artisanal 'ette at July 24, 2016 04:56 PM (qCMvj)

161 I've tried the spaghetti MRE (with mini bottle of Tabasco). It wasn't bad.

Posted by: Jane D'oh at July 24, 2016 04:56 PM (1ZOkK)

162 I learned something awesome today.

Oreo Chimichurris. In the freezer case.

That is all.

Posted by: Jane D'oh at July 24, 2016 04:57 PM (1ZOkK)

163 Ok, I could look this up, but what were the difference between K rations and C rations?

Posted by: Aetius451AD

Sometimes the C rations makes a "kay" sound, and sometimes it makes a "see" sound. The K rations always may a "kay" sound (except for a few exceptions, like in the word "know").

Posted by: This guy knows his stuff! at July 24, 2016 04:58 PM (Kc884)

164 Corned beef hash in a can with a couple of eggs over easy is the bomb, baby! Cheap and satisfying.

Posted by: Fritz at July 24, 2016 04:58 PM (WYh6/)

165 Speaking of tomatoes, if you are inundated with tons from your garden (or if you went a little too wild at the farmer's market, as I did this week), you can freeze them.

This is how I freeze tomatillas, whole and my jalapenos.

The jalapenos come out fantastic, btw.

Posted by: artisanal 'ette at July 24, 2016 04:58 PM (qCMvj)

166 When I went out for an exercise in the AF, I was asked by the log planners what dietary restrictions I had, if any. This was key for them to get my MREs I told them "vegetarian MREs". The planners all knew I was far from being one, so they asked why. I told them what I will tell you: the vegetarian MREs are the best ones, hands down. MREs with meat are hit-and-miss but vegetarian MREs are quite good.

Posted by: CatchThirtyThr33 at July 24, 2016 04:59 PM (u0f7+)

167 I crush a bag of Ramen and then mix the seasoning with it and eat it dry. Delicious. My kids steal most of it from me, now.

Posted by: Turd Ferguson at July 24, 2016 04:59 PM (Kc884)

168

MEAT IN A CAN: HIPSTER WHITE BOY ON RIKERS ISLAND

Posted by: MIRROR UNIVERSE DON'T DROP THE SOAP at July 24, 2016 04:59 PM (qul7b)

169 If Tang is good enough for astronauts, it's good enough for me.

I wonder if there was a Russian equivalent for the cosmonauts?

Posted by: Dr. Varno at July 24, 2016 05:00 PM (GdFQh)

170 Since we're talking about packaged foods I'd recommend Near East's Mediterranean Curry couscous or their Tabouleh. You can jazz up the former by tossing in some raisins and slivered almonds while you're cooking it and the latter with fresh parsley, mint, tomatoes & a squeeze of lemon.Posted by: Y-not (@moxiemom) at July 24, 2016 04:49 PM (t5zYU)

I guess I should have mentioned I'm the family chef of the male persuasion. I'm sure the wife would like that.

But couscous always makes me think of oatmeal. And paste. Then Joe Biden. Then Barack Obama. At which point I've lost my appetite.

Seems there must be some middle ground of side I'm missing.

Posted by: free range conservative at July 24, 2016 05:00 PM (ZnIt3)

171 I wonder if there was a Russian equivalent for the cosmonauts?

Posted by: Dr. Varno

Vodka.

Posted by: Turd Ferguson at July 24, 2016 05:00 PM (Kc884)

172

We're having salmon tonight. Made the insalata caprese again, because it's easy, the tomatoes are great right now, and my basil plants plentiful.

That's dinner. Although I was thinking of cutting an avocado to add to the already made caprese salad. I have two that are nice and ripe right now.

Put some white wine in the fridge earlier to enjoy with dinner.

Posted by: artisanal 'ette at July 24, 2016 05:01 PM (qCMvj)

173 AUUGH. Not "chimichurris."

Oreo has Churros in the freezer case.

Dammit.

Posted by: Jane D'oh at July 24, 2016 05:01 PM (1ZOkK)

174 Oreo Chimichurris. In the freezer case.

That is all.
Posted by: Jane D'oh at July 24, 2016 04:57 PM (1ZOkK)

sure those weren't churros?

Posted by: ghost of hallelujah at July 24, 2016 05:01 PM (oAY8z)

175 My grandmother peed in a coffee can on long car trips. Seemed normal at the time.
Posted by: Banana Splits Guy at July 24, 2016 04:51 PM (+b2T3)

My granny used to just get out of the car and go right there between two open doors, which didn't cover all the subject matter. My husband has to stop every five minutes, but at least he finds a bush or an abandoned building to go behind.

One time he used one of those giant wind turbines for cover. We were on our way to visit some friends at the coast, and they texted me "where the hell are you?". I texted back "Mr Stace is peeing behind a wind turbine, so you can tell from that where we are".

I guess that isn't really food related, so back on topic, I keep containers of bacon grease, but they're covered bowls I keep in the fridge.

Posted by: stace...TEXIT at July 24, 2016 05:02 PM (ozZau)

176 Vodka and Tang sounds cheap and satisfying and congruent with a hobo lifestyle.

Posted by: Dr. Varno at July 24, 2016 05:02 PM (GdFQh)

177 I wonder if there was a Russian equivalent for the cosmonauts?

Posted by: Dr. Varno

Vodka.

Posted by: Turd Ferguson

Dehydrated vodka.

Posted by: Apollo 26 Pilot at July 24, 2016 05:02 PM (Kc884)

178 A lot of Hormel/Dinty Moore products are shelf stable for way more years than their "best by" date (like 20 years). I personally have eaten 5 years past "best by" Hormel Compleats and although they were not as good as one may wish, they were positively edible. Easy to buy a few at a time as opposed to having to get off a lot of $$$ at once to buy "survival food". And no water required. No heat required.

Posted by: cfomahm at July 24, 2016 05:02 PM (RfzVr)

179 In the late 70's my pogy bait rations while in the field always included potted meat and chicken flavored crackers, what was I thinking? But you could only eat so much fiddle faddle.

Posted by: Tinfoilbaby at July 24, 2016 05:03 PM (6Ll1u)

180 164 Corned beef hash in a can with a couple of eggs over easy is the bomb, baby! Cheap and satisfying.
Posted by: Fritz
-----------------
I love that stuff. Extra crispy is best, obviously.
As a kid, I used to make money by switching the corned beef hash label with Alpo, then opening the can and eating in front of friends.

Posted by: Chi at July 24, 2016 05:03 PM (8JjjJ)

181 I like the Hormel/Mary Kitchen corned beef hash. Well, sort of. It's adequate when I don't feel like cooking, which is usually.

Posted by: rickl at July 24, 2016 05:04 PM (sdi6R)

182 When son was in A-stan, they hired a couple of locals to make them a meal. Chicken and "foot bread."

Son said it was delicious. I asked him why "foot bread," and he said they knead the dough with their feet because their left hands are nasty.

Said the fire they cooked the bread on killed the germs. Yeah. Okay.

Posted by: Jane D'oh at July 24, 2016 05:05 PM (1ZOkK)

183 MREs with meat are hit-and-miss but vegetarian MREs are quite good.
Posted by: CatchThirtyThr33 at July 24, 2016 04:59 PM (u0f7+)

Wanna trade a pork patty?.....I will even throw in a cherry nut cake.

Posted by: Hairyback Guy at July 24, 2016 05:05 PM (ej1L0)

184 182 When son was in A-stan, they hired a couple of locals to make them a meal. Chicken and "foot bread."

Son said it was delicious. I asked him why "foot bread," and he said they knead the dough with their feet because their left hands are nasty.

Said the fire they cooked the bread on killed the germs. Yeah. Okay.
Posted by: Jane D'oh at July 24, 2016 05:05 PM (1ZOkK)

But dogs are unclean. Right.

Posted by: Aetius451AD at July 24, 2016 05:06 PM (3ZoRf)

185 When son was in A-stan, they hired a couple of locals to make them a meal. Chicken and "foot bread."

Son
said it was delicious. I asked him why "foot bread," and he said they
knead the dough with their feet because their left hands are nasty.

Said the fire they cooked the bread on killed the germs. Yeah. Okay.

Posted by: Jane D'oh

Ew. Lucky he didn't come down with Athlete's Tongue.

Posted by: Turd Ferguson at July 24, 2016 05:06 PM (Kc884)

186 I'm making up buckets of gazpacho which I plan to freeze, but I will also try this whole tomato method and let you know how it turns out.

I love gazpacho either warm or cold, but really love the warm version in the winter months.

Posted by: artisanal 'ette at July 24, 2016 05:06 PM (qCMvj)

187 As a kid, I used to make money by switching the corned beef hash label with Alpo, then opening the can and eating in front of friends.
Posted by: Chi

I'm not sure you could tell the difference without the label.

Posted by: weft cut-loop at July 24, 2016 05:07 PM (VY8H5)

188 Seems there must be some middle ground of side I'm missing.
---
How about some pita bread and hummus?

Posted by: Y-not (@moxiemom) at July 24, 2016 05:07 PM (t5zYU)

189 If you have to keep SPAM in the house for some reason, I think the "Lite" kind tastes a lot better. 50 percent less fat, 25 percent less salt. Still has a quarter of your RDA for salt in 2 oz.

Posted by: KT at July 24, 2016 05:08 PM (qahv/)

190 The main obstacle for weight loss is that the stomach feels hungry when there is plenty of body fat lying around. What about if there were a pump that were surgically implanted, so that if you feel hungry, it would pump body fat directly into the stomach thus causing you to feel full?

Posted by: Yuimetal at July 24, 2016 05:08 PM (0Ph0e)

191 I made and canned 18 pints of applesauce this week, and I am about to start on the next batch today.

Spam or corned beef and tomato sandwiches are truly the seasonal wonder. With mayonnaise of course, and during tomato season if you care whether it is Hellman's or Miracle Whip you are using too much mayo and hiding the flavor of the fresh tomatoes.

Other times, other sandwiches, yes, it matters, but with fresh tomaters, it is a distraction.

Posted by: Kindltot at July 24, 2016 05:08 PM (ry34m)

192 >>Saw a doc on WWI where they were using a gov issued cook book.

My mom told me about how during WWII the government would put out recipes for unpopular cuts of beef/pork/chicken and organize neighborhood housewife chats to get them on board - stuff like beef tongue.

Posted by: Lizzy at July 24, 2016 05:09 PM (NOIQH)

193 I haven't had Hamburger Helper in a while. Now I'm starting to get a hankering for it. That, along with Rice-a-Roni, are comfort foods that remind me of my childhood.

Posted by: rickl at July 24, 2016 05:09 PM (sdi6R)

194 When I was in SE Asia, we'd get pallets of canned food flown in that included things like fully cooked bacon and pork chops in like gallon or larger cans. That stuff was wicked good. I thought so, anyway.

Posted by: Mr Macca Bean at July 24, 2016 05:09 PM (4ng05)

195 Mom used to serve us spam and Dinty Moore stew regularly. She's a very good cook, but often went for convenience.

Now: frozen chicken pot pies. I never liked them even though I loved the Hungryman dinners. You could always tell if a guy in the store was a bachelor if he had a cart full of frozen chicken pot pies. But tonight my saintly sister in law is making a bunch of pot pies from scratch and saving one for us. Yum.

Posted by: stace...TEXIT at July 24, 2016 05:09 PM (ozZau)

196 Seems there must be some middle ground of side I'm missing.
---
How about some pita bread and hummus?

Posted by: Y-not

Pain In the Ass bread?

Posted by: Tilikum Armored Killer Assault Whale at July 24, 2016 05:09 PM (hVdx9)

197 stuff like beef tongue.

Posted by: Lizzy

I have swapped tongue with goat many times.

Posted by: Achmed Mohammed Mohamad at July 24, 2016 05:10 PM (Kc884)

198

The way I freeze tomatillos is I wash them well, dry them well, then put them on a sheet in the freezer, separated until frozen, then put them in a freezer bag (I usually double bag it).

I suppose you could do the same with tomatoes. It makes them freeze whole without mushing into each other.

Posted by: artisanal 'ette at July 24, 2016 05:11 PM (qCMvj)

199 You know it's real cuisine when it's got French on the label, too!
Posted by: t-bird at July 24, 2016 04:13 PM (Z58Xa)
-----
Yeah, what's with this bilingual crap? I thought only us Canadians were stuck with that lunacy. (You'd think that the US would at least have Espanol as its second mandatory language, not Fwench ...)

Posted by: Lord of the Fleas at July 24, 2016 05:11 PM (GMBaU)

200 SPAM -- Some Portions Are Meat.

Posted by: eleven at July 24, 2016 05:11 PM (qUNWi)

201 193 I haven't had Hamburger Helper in a while. Now I'm starting to get a hankering for it. That, along with Rice-a-Roni, are comfort foods that remind me of my childhood.
Posted by: rickl at July 24, 2016 05:09 PM (sdi6R)

The thing with hamburger helper is that it used to have some flavor that it added to the dish, now it seems like they have stripped a lot of the stuff out. Pretty darned bland. Seemed to happen about 15 years or so ago. And do not think the ultimate versions are better, they really aren't.

Of course, maybe my palette has changed since then.

Posted by: Aetius451AD at July 24, 2016 05:12 PM (3ZoRf)

202 Shit on a desiccated Shingle is to DIE FOR..just add foreskins and smegma MMmmmmm

Posted by: saf at July 24, 2016 05:12 PM (+zN6H)

203 Any suggestions for cold food or meals during these hot months? I've been mostly eating alot of cold fruit, shrimp cocktail, and salads. I'm getting sick of salad.

Posted by: L, Elle at July 24, 2016 05:12 PM (6IPEM)

204

Back in the day a lady and I made a gourmet meal out the best of the MRE stuff, some Brit rats we traded for, and some local stuff.

Then banged all night.

Ahhh food, so seductive, so sensuous...

Posted by: In Vino Veritits at July 24, 2016 05:12 PM (qul7b)

205 The Mexican Chili Macaroni MRE is fine as are the Pork Chops comma Boneless comma Imitation comma Each.

The lemon pound cake, the crackers, and the chocolate peanut butter are OK too.

Stay away from the beef.

Posted by: Skookumchuk at July 24, 2016 05:12 PM (/WPPJ)

206 I remember liking Dinty Moore stew and bought some for emergencies.

Then I made the mistake of opening a can while pregnant and being hit by the wonders of instant aversion and puking.

I still have quite a few cans of the stuff, but very much hope we don't experience an apocalypse any time soon.

Posted by: Lauren at July 24, 2016 05:13 PM (y20xh)

207 I bought some ground African bird peppers (piri pire) from a vendor in S. Africa on Amazon.

I'm going to try this later this week:

South African Barbecue Chicken (from Chile Pepper Magazine):

You make the marinade at least 12-24 hours ahead of time and keep it refrigerated:

1/2 c. apple cider vinegar
1/2 c. olive oil
1 T. Worchestershire sauce
1 tsp. Dijon mustard
2 T. ketchup
2 T. ground African bird pepper (piri-piri)
3 tsp. salt
1 tsp. smoked paprika
2 cloves garlic, crushed.

Blend until smooth with immersion blender.

Place 6 boneless, skinless chicken thighs in a resealable bag and add the marinade. Marinate at least 4 hours in the frig.

Grill chicken over medium-high heat for 15 minutes, until internal temp. reaches 180.

I'll serve it with a salad and some grilled asparagus.

Posted by: Jane D'oh at July 24, 2016 05:13 PM (1ZOkK)

208 I had no idea you could freeze tomatoes. Thought the ice crystals would destroy the cell structure.

Posted by: eleven at July 24, 2016 05:13 PM (qUNWi)

209 Any suggestions for cold food or meals during these
hot months? I've been mostly eating alot of cold fruit, shrimp
cocktail, and salads. I'm getting sick of salad.

Posted by: L, Elle

Ice Cream
Banana Split
Ice Cream Sundae
Ice Cream Cone
Frozen Yogurt
Hot Fudge Sundae
Ice Cream Sandwiches

Posted by: Turd Ferguson at July 24, 2016 05:13 PM (Kc884)

210 As for packaged foods, and cheap - the "fancy" ramen is pretty darned good.
I think Chow Men is one brand, I know Yakisoba is what is in the cupboard now. At 59 cents per package, I guess it's 6x the price of the little bricks, but it's 10x better. And there are tons of flavors.
The stuff will probably last forever, too.

Posted by: Chi at July 24, 2016 05:14 PM (8JjjJ)

211 >>I asked him why "foot bread," and he said they

knead the dough with their feet because their left hands are nasty.

My parents spent 6 mos in Nepal teaching English to school kids, living on small farm with a family. The matriarch, Ama, prepared dinner on the kitchen floor every night.

Posted by: Lizzy at July 24, 2016 05:15 PM (NOIQH)

212 Trix cereal is packaged food, right? Haven't had it in years. Wonder if turmeric (natural color) will make it taste better?

Posted by: KT at July 24, 2016 05:15 PM (qahv/)

213 Our son begged us for ramen noodles in his care packages. That, and foot talc and baby wipes.

Posted by: Jane D'oh at July 24, 2016 05:16 PM (1ZOkK)

214 Never had MRE. But when I was in the Boy Scouts back in the 1970s we stayed at military bases on our annual 4-day trips. We cheered whenever we were staying at a Naval base because the food was awesome.

Fell in love with creamed chip beef form those days. I denounce myself.

Posted by: San Franpsycho at July 24, 2016 05:16 PM (EZebt)

215 Has anyone mentioned the French MREs? Wavers of the white flag eat very well.

Posted by: Turd Ferguson at July 24, 2016 05:16 PM (Kc884)

216 Thought the ice crystals would destroy the cell structure.
--

Well, it does affect the texture, but they're still good for sauces, soups, etc.

Apparently they also peel easily when thawed.

Posted by: Y-not (@moxiemom) at July 24, 2016 05:16 PM (t5zYU)

217 Scrood's Old Lady is making Gumbo using a recipe that requires an Abita Amber Ale.

Posted by: scrood at July 24, 2016 05:17 PM (3b9U4)

218

All the Euro rats are excellent, even the Danish ones with pickled ass-fish...

Posted by: In Vino Veritits at July 24, 2016 05:17 PM (qul7b)

219

Decided to use up some infused olive oil's I had in my cupboard from gifts. I usually just infuse my oil myself or toss in the herbs I want, but thought I should use them up.

Very nice subtle flavors when you want something more than just olive oil. Been using them on my insalata caprese.

Posted by: artisanal 'ette at July 24, 2016 05:18 PM (qCMvj)

220 What's the best store-bought beef jerky brand?

Posted by: Turd Ferguson at July 24, 2016 05:18 PM (Kc884)

221 All the Euro rats are excellent, even the Danish ones with pickled ass-fish...

Posted by: In Vino Veritits

I love fish sticks!

Posted by: Kanye at July 24, 2016 05:19 PM (Kc884)

222 For go-to packaged supermarket food-

Trader Joe's tomato/brie pizza-tart (and gruyere/ham or mushroom pizza-tart), frozen scallion pancakes and potstickers, English Coastal Cheddar, feta spread, chicken andouille sausage (add to Zatarain's dirty rice, pretty tasty)

Saba Sriacha Hummus

Wegman's Toscano frozen pizza (OMG), Rice Dipping Chips (don't know what they are called-yellow bag), Peanut Sauce, salad mixes, blue cheese burgers, pre-marinated chicken breasts

I don't ever not have Triscuits or Thomas' english muffins

Siggi icelandic yogurt, because fuck Chobani

If you are indulging, William Sonoma has some good braising/slow cooker sauces, and a good red pepper pasta sauce

Posted by: Goldilocks at July 24, 2016 05:19 PM (pOgVG)

223 Whenever I've used wine to cook with it comes out delicious.

But then I'm wasting drinkable wine.

It's a horrible dilemma.

Posted by: eleven at July 24, 2016 05:19 PM (qUNWi)

224 The Marines were fed well in the chow hall on Camp Leatherneck. They had Mexican night, Italian night....I'm sure SJW's would have a hissy fit.

Son didn't get to spend many days on base, but when he did he made up for the MRE's he was eating on convoys.

I used to send him packets of Starbucks instant coffee and lemonade. Sent him a yuuge box of Easter goodies, and he said he and his Sgt. and gunner at the entire contents in one day. Ick.

Posted by: Jane D'oh at July 24, 2016 05:20 PM (1ZOkK)

225 >>>I think Chow Men is one brand, I know Yakisoba is what is in the cupboard now.

Chow Men is people! People!

Posted by: Charelton Heston at July 24, 2016 05:20 PM (0Ph0e)

226 Hot weather dish:

Vietnamese bun. Lots of versions out there - here's one recipe: http://allrecipes.com/recipe/223529/vermicelli-noodle-bowl/

I usually top it with leftover BBQ'd meat or shrimp or even small egg rolls.

We'll also do hummus, tabouleh, pita bread, and some sort of meat (grilled chicken?), so most of the stuff is cold, except the meat. Or skip the meat and add some feta cheese to your tabouleh for the protein.

Another thing we'll do is a "picky plate" which is just whatever good meats, cheeses, olives, nuts, dried fruits, etc we have around. That can be surprisingly satisfying on occasion.

Posted by: Y-not (@moxiemom) at July 24, 2016 05:21 PM (t5zYU)

227 203 Any suggestions for cold food or meals during these hot months? I've been mostly eating alot of cold fruit, shrimp cocktail, and salads. I'm getting sick of salad.
Posted by: L, Elle
-------------------
If you grow tomatoes (or a friend does), nothing is more refreshing on a summer day than a simple tomato sammich.
2 slices white bread
1 schmear Duke's mayo (ignore kindle tot & that MW)
Slice of DELI American cheese
S & P

If you want to get fancy, drizzle a little balsamic on the 'maters.

Posted by: Chi at July 24, 2016 05:21 PM (8JjjJ)

228 Leaked RNC emails.

"I say, we should serve those Tea Party rapscallions only the cheaper caviar."

"And none of the good brandy."

Posted by: Anonosaurus Wrecks, Racist for Dinosaurs at July 24, 2016 05:21 PM (Nwg0u)

229 220
What's the best store-bought beef jerky brand?

Posted by: Turd Ferguson at July 24, 2016 05:18 PM (Kc884)

Bass Pro Shop sells a brand called Uncle Buck's, and my men swear by the bacon jerky.

Posted by: Jane D'oh at July 24, 2016 05:21 PM (1ZOkK)

230 Yeah...Chow Men.

Hard to get around the truth on that one.

Posted by: eleven at July 24, 2016 05:21 PM (qUNWi)

231 I had no idea you could freeze tomatoes. Thought the ice crystals would destroy the cell structure.
Posted by: eleven at July 24, 2016 05:13 PM (qUNWi)

I freeze tomatoes cut in half in freezer bags, and try to keep them as flat while freezing as possible, they arrange better in the chest freezer.

I use them for stews and soups and making sauces like marinara.

Canned or frozen they aren't going to slice for sandwiches. And you have the option of peeling or not peeling.
I tend to not peel since the last three years I froze them as the entire ripe crop was splitting open from a late summer thunderstorm and I had to get them prepped to keep them from starting to ferment or mold.

Posted by: Kindltot at July 24, 2016 05:21 PM (ry34m)

232 We always have Kraft mac'n cheese on hand, and will indulge in the cheap ramen noodles on occasion (good when you have a cold).

Posted by: Lizzy at July 24, 2016 05:22 PM (NOIQH)

233 I recall my mother's kitchen canister set - flour, sugar and grease. Seriously.
Posted by: Weasel at July 24, 2016 04:41 PM (Sfs6o)

Don't set a can of bacon grease next to an open window if you live in bear country. Don't ask me how I know.

Posted by: Bacon Jeff at July 24, 2016 05:22 PM (VSenK)

234 Euro rats are fine. But the French in particular liked to grab Neopolitan ice cream sandwiches, Nestle Drumsticks, and beef jerky.

Posted by: Skookumchuk at July 24, 2016 05:22 PM (/WPPJ)

235 @220
Omaha Steak sells Teriyaki Pork Hunter's Sausages that are surprisingly good.

Posted by: Y-not (@moxiemom) at July 24, 2016 05:23 PM (t5zYU)

236 214 Fell in love with creamed chip beef form those days. I denounce myself.

Posted by: San Franpsycho at July 24, 2016 05:16 PM (EZebt)

I like creamed chipped beef on toast (SOS) from my Navy days. Stouffers makes a frozen version now you can boil in the bag or heat in the microwave. Every time they stock it in the reefer at Walmart I buy a bunch of it because it sells out quick.

Posted by: Vic We Have No Party at July 24, 2016 05:23 PM (mpXpK)

237 What's the best store-bought beef jerky brand?

Posted by: Turd Ferguson
****

I like the Bass Pro stuff. It doesn't have MSG which is good for people like me who can have migraines because of it.

Posted by: Tilikum Armored Killer Assault Whale at July 24, 2016 05:23 PM (hVdx9)

238 Turd F., maybe on the ONT, somewhere, in the past there was a nice compilation of MRE-equivalents as issued by various militaries around the world. French were not the only good-looking ones.

As I've said before, some of the US MREs are not bad - assuming you don't have to live on them for extended periods. (jambalaya is my favorite).

Many will recall dropping MREs to the Iraqi Kurds up north in the wake of the Gulf War. This led to development of the HDR (humanitarian daily ration) - basically more culturally/religiously "sensitive" menus (no pork) for use in relief situations.

Some of those were pretty good, as you'd expect, since the main dishes lend themselves well to such a format - lentil stews, rice-based main dishes.

Posted by: rhomboid at July 24, 2016 05:23 PM (QDnY+)

239 220 What's the best store-bought beef jerky brand?

Posted by: Turd Ferguson at July 24, 2016 05:18 PM (Kc884)

In Texas, Buc-Eee's (gas station on major steroids.... 50,000 sq., ft. store, over 100 pumps), Smoked Peppered Beef. From the 30 ft. long counter of over 50 kinds of real, custom made jerkies, laying under the glass in open tubs.

They do also sell in in the vacuum sealed packs, and will ship it to you.

It's the gold standard. Thick, succulent strips of 1 in. average thickness, dried but not shoe leather, and perfectly smoked and seasoned.

You'll be need a 12 step program to rehab from them.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 24, 2016 05:24 PM (v5iqM)

240
I was visiting my nps gf and we ate c-rations. This was in 82 and I thought they were great.

Posted by: Bruce With a Wang! at July 24, 2016 05:24 PM (iQIUe)

241 Have I ever mentioned that I hate autocucumber with a passion?

Posted by: Chi at July 24, 2016 05:24 PM (8JjjJ)

242 Goldilocks at July 24, 2016 05:19 PM (pOgVG)

That was an excellent shopping list although I would switch the chicken andouille sausage with chourico sausage.

And Spam. Of course.

Posted by: JackStraw at July 24, 2016 05:24 PM (/tuJf)

243 I haven't even bothered with a garden this year. Last year we had so much rain, everything in my raised beds died. This year it's just too hot.

I've got a nice crop of figs ripening, and we have husband's hot peppers on the deck.

Our 30 y.o. orange tree is just about dead, so we'll be cutting it down and planting a new one this fall. That tree was over 20' high, and we lost count at nearly 900 oranges several years ago.

Lost the old lemon tree to a hard freeze a few years ago as well.

Really, really miss the citrus trees.

Posted by: Jane D'oh at July 24, 2016 05:25 PM (1ZOkK)

244

IDI AMIN SWEARS THE BEST JERKY COMES FROM FUNERAL HOMES AND MORTUARIES.

I DON'T KNOW WHY.

Posted by: MIRROR UNIVERSE STOMACH OF IRON at July 24, 2016 05:25 PM (qul7b)

245 >>Any suggestions for cold food or meals during these hot months?

Smoothies!!!

Posted by: Lizzy at July 24, 2016 05:26 PM (NOIQH)

246 What's the best store-bought beef jerky brand?
Posted by: Turd Ferguson at July 24, 2016 05:18 PM (Kc88

I'm partial to Tillamook Country Smoker brand, in spite of knowing that it is probably old milkers

Posted by: Kindltot at July 24, 2016 05:26 PM (ry34m)

247 I make a lot of chef or Cobb salads when it's hot out, do you know anyone that drinks hot beverages in summer because it supposed to help cool you?

Posted by: Tinfoilbaby at July 24, 2016 05:26 PM (6Ll1u)

248 >>>What's the best store-bought beef jerky brand?<<<

If you like moist, slightly sweet jerky, try Old Trapper, Old Fashioned. Good stuff, decent price (hah!). If you like shoe leather, take your pick.

Posted by: Fritz at July 24, 2016 05:27 PM (WYh6/)

249 L, Elle at July 24, 2016 05:12 PM

One trick is not to call things "salad" even if you would under other circumstances.

Cottage cheese with:

1. Tomatoes. Green onion, bell pepper or mild chile optional. Black pepper. They used to mix MSG with the cottage cheese.

2. Apples and dates, chopped

3. Dried cranberries if it's the middle of the night.

Or, cold boned deli chicken with any of the above and a touch of vinaigrette. Or with a little mayo, celery and onion. Maybe some olives or apples.

Posted by: KT at July 24, 2016 05:28 PM (qahv/)

250 Lost the old lemon tree to a hard freeze a few years ago as well.

Posted by: Jane D'oh

Was just tryin' to make Hard Lemonade.

Posted by: Mother Nature at July 24, 2016 05:28 PM (Kc884)

251 "We always have Kraft mac'n cheese on hand,"

Didn't they just f up the recipe thanks to pressure from Moochelle?

Posted by: Lauren at July 24, 2016 05:28 PM (y20xh)

252 Any suggestions for cold food or meals during these hot months? I've been mostly eating alot of cold fruit, shrimp cocktail, and salads. I'm getting sick of salad.
Posted by: L, Elle at July 24, 2016 05:12 PM (6IPEM)

I love the meat/fish salads in the summer. We have been grilling fish, or chicken, or steak and tossing them into a salad warm. Really good and tasty. I cheat and use good bottled dressing half the time - like a ginger and sesame for the fish, or caesar for the chicken. The steak, I have a special recipe for.

I usually make enough to last the next too. Sometimes I just poach the chicken in broths (veggie and chicken, or just veggie), with some salt & pepper and toss in some herbs from the garden, and shred it for salad.

Sometimes I just eat cottage cheese with fruit for a meal.

Hard boiled eggs - any which way.

Cold soups, as mentioned in the thread.

Hummus or avocado dip, and that kind of stuff, with raw veggies. We ate guacamole one night alongside some herb and wine poached shrimp.

Go for different kinds of salads. Cucumber (sour cream or yogurt with dill, or oil and vinegar with olives, for examples), or carrot (w/raisin if you like).

Veggie sandwiches - love them.

Chicken salad. Egg salad. Coleslaw.

Wraps.

We eat a lot of pate and cheese.

Posted by: artisanal 'ette at July 24, 2016 05:28 PM (qCMvj)

253 Any suggestions for cold food or meals during these hot months? I've been mostly eating alot of cold fruit, shrimp cocktail, and salads. I'm getting sick of salad.
Posted by: L, Elle

My Fav from Japan

Hiyashi chuka
Cold Chinese noodles

Ramen noodles, boiled, then chilled.

Optional mix and match toppings:
Cooked chicken chunks
Slice ham, julienne
Cucumber, tomato, etc slices
Sliced shitake mushrooms, marinaded prior
Chilled hardboiled egg

Sauce
rice vinegar
soy sauce
sugar / mirin
sesame seeds
sesame oil

Optional condiments on the side
Pickled ginger (benishoga)
Chinese hot mustard

Add chilled noodles to a plate, garnish with toppings, add sauce.

Posted by: weft cut-loop at July 24, 2016 05:28 PM (VY8H5)

254 Jane the DFACs (dining facilities) in the war zones since 9/11 have, through the expertise of American logistics and the spinoff of Evil Big Oil, KBR, provided eating like that unknown to any other generation of Americans fighting abroad.

Which naturally led to them being labeled an "obscene amenity" by one Beltway journalist (no, I'm not kidding - THIS is the mindset of the alien airheads in control of our society). And of course lots of whining and bitchin' about costs, etc.

Posted by: rhomboid at July 24, 2016 05:29 PM (QDnY+)

255 Husband brought back several packages of biltong (sp?) from S. Africa:

Ostrich, Gemsbok, Kudu, Springbok, and Eland.

We're going to serve some with cocktails sometime late summer/early fall, and he wants to treat his Scouts to some.

Posted by: Jane D'oh at July 24, 2016 05:29 PM (1ZOkK)

256 >>>Son said it was delicious. I asked him why "foot bread," and he said they knead the dough with their feet because their left hands are nasty.

If only they learned yoga. Then they could wipe with their left foot and cook with their left hand.

Posted by: Yuimetal at July 24, 2016 05:29 PM (0Ph0e)

257 I need to ask Uma to make me some foot bread.

Posted by: Quentin Tarantino at July 24, 2016 05:31 PM (0Ph0e)

258 >>Didn't they just f up the recipe thanks to pressure from Moochelle?

Yes. Wench.
* * * *
A favorite summertime breakfast is vanilla yogurt, fresh berries, and granola.
I make a simple pecan granola, but the Bare Naked brand has some good ones, too (not sickly sweet).

Posted by: Lizzy at July 24, 2016 05:31 PM (NOIQH)

259 Thanks for the jerky tips, Horde!

Posted by: Turd Ferguson at July 24, 2016 05:31 PM (Kc884)

260 Our 30 y.o. orange tree is just about dead, so we'll be cutting it down and planting a new one this fall. That tree was over 20' high, and we lost count at nearly 900 oranges several years ago.

Lost the old lemon tree to a hard freeze a few years ago as well.

Really, really miss the citrus trees.
Posted by: Jane D'oh

Save and dry the wood for smoking!

Posted by: weft cut-loop at July 24, 2016 05:31 PM (VY8H5)

261

Tomatoes stuffed with tuna is good too. You don't need to use mayo or anything like that if you don't want to.

Posted by: artisanal 'ette at July 24, 2016 05:31 PM (qCMvj)

262
Wanna trade a pork patty?.....I will even throw in a cherry nut cake.

Posted by: Hairyback Guy at July 24, 2016 05:05 PM (ej1L0)

Heh. Menu trading. That takes me back.....

As for nut cake, it was common for us to save the nut cakes in the 1st gen MREs, and pack them in the LBE butt-pack for patrol food. Fast calories, in the days before Clif bars and the like.

Posted by: IllTemperedCur at July 24, 2016 05:32 PM (LuZz8)

263 How about some pita bread and hummus?Posted by: Y-not (@moxiemom)

The bread sounds good. My experience with garbanzo beans is fragrant. Not the good kind either. But good suggestion.

I'm trying to convince the Mrs that an outdoor pizza/bread oven is a necessity. Since I'm well experienced in masonry it's a walk in the park project, maybe two or three dead presidents and a week or so effort. Combined wood storage, pizza/bread oven, outdoor fireplace all in one. I already built the pad on the deck. I have the brick, and molds for a faux stone face.

She's resistant. She's always resistant. Until after I finish a project, then it's great. Don't understand women. Never will.

Posted by: free range conservative at July 24, 2016 05:32 PM (ZnIt3)

264 Y-not Vietnamese dishes like bunh (rice vermicelli bowls) are easy and great in the heat (as, um, one might expect, given that Vietnam is, for much of the year, hot beyond belief).

Grill up some pork or chicken skewers (with V'mese marinade), shred some carrots and cucumbers, mix up nuoc cham (just rice vinegar/fish sauce/hot sauce), boil the vermicelli, and voila.

Posted by: rhomboid at July 24, 2016 05:33 PM (QDnY+)

265 "Spam is a delicacy in Hawaii. "

That's like lutefisk being a delicacy on the King Ranch. I don't get it.

Posted by: t-bird at July 24, 2016 05:33 PM (Z58Xa)

266 Jackstraw-Wegman's has opened a few stores in the Boston area lately; Stop and Shop better up its game!

And Chorizo is a more than acceptable substitute, especially for white bean kale soup in the winter! Too hot for soup today though

Posted by: Goldilocks at July 24, 2016 05:34 PM (pOgVG)

267 Save and dry the wood for smoking!

Posted by: weft cut-loop at July 24, 2016 05:31 PM (VY8H5)

Absolutely! We have a friend who lost a pecan tree on his property, and he said anyone who would come out and cut it up and haul it off could have the wood. Our Scout troop took care of it, and we used the pecan wood to smoke Boston butts for our sale. They were unbelievable.

Posted by: Jane D'oh at July 24, 2016 05:36 PM (1ZOkK)

268 Alton Brown's a bit suspect, not even sure he owns a Garand. One of those black plastic rifle types.

Actually love his sciency-explanatoryish cooking stuff, really helps one understand recipes and cooking. And his seared marinated tuna recipe has wowed many guests, enough that nobody minds seeing it a second time.

And it's nice, in a pointless academic sort of way, to know that there are a few faces on the tube/in the public square that are unabashed gun nuts, notwithstanding the milieu in which they operate.

Posted by: rhomboid at July 24, 2016 05:36 PM (QDnY+)

269 Or, cold boned deli chicken with any of the above and a touch of vinaigrette. Or with a little mayo, celery and onion. Maybe some olives or apples.
---

Yeah, those are delicious.

Or cold poached salmon with really high quality mayo. Damn that's good stuff.

Another one we all forget - cold fried chicken.

Posted by: Y-not (@moxiemom) at July 24, 2016 05:37 PM (t5zYU)

270 Believe it or not, powdered scrambled eggs.
Love 'em.

Dirty Moore spooned over cooked Minute Rice?
That's some damn good single person eating right there too.

Posted by: Village Idiot's Apprentice at July 24, 2016 05:37 PM (ptqRm)

271

Nut butter dips and raw veggies are good for a cold meal too.

Pick a cashew or almond or sesame, etc, add some water to thin it out if you like and dip the celery, carrots, and what not.

Posted by: artisanal 'ette at July 24, 2016 05:38 PM (qCMvj)

272 I have a recipe I haven't made in ages for ground lamb with garlic, parsley, and other a couple of other seasonings. It's formed into patties and grilled and served in pitas with tzatziki sauce.

I'm going to have to make that soon, although we're doing no carbs (I'm doing low carbs).

I also make a Mediterranean-style potato salad with sliced tomatoes. They're spread out on a platter with olives and drizzled with olive oil and red wine vinegar. Really delicious and refreshing in the summer.

Posted by: Jane D'oh at July 24, 2016 05:39 PM (1ZOkK)

273 When I was a kid, my dad got me eating avocado sandwiches. Basically guacamole on white bread, and I still make it all the time.

Posted by: Tinfoilbaby at July 24, 2016 05:41 PM (6Ll1u)

274 I've got another splitting headache, so I'm off to lie down a bit while I wait for husband to come back from ATL.

Later, all.

Posted by: Jane D'oh at July 24, 2016 05:41 PM (1ZOkK)

275 Posted by: free range conservative at July 24, 2016 05:32 PM (ZnIt3)

You building that pizza oven as a bee-hive, vaulted chamber or some other design? Will you use centering or just sculpt a heap of wet sand and use that for support?
Also, cob, adobe brick or fire brick? Are you planning extra insulation?
Also, building the fire in the cooking chamber, or the Argentine method where the exhaust and heat from the grate surround the cooking chamber and heat it indirectly?

I want a wood fired bread oven in my back yard, and I am torn as to the best method.

Posted by: Kindltot at July 24, 2016 05:41 PM (ry34m)

276 Have become fond of grilled salads, and not just during what passes for heat around here (does get hot, just nothing like, and nothing like as often, as it does where many morons live).

Have been growing lettuce in the yard the last two "winters", and we started doing grilled salads to help use up the bumper crop.

Cobs of corn, zucchini, sweet onion, bell peppers, mild anaheim peppers, cherry tomatoes - all grilled and tossed with mixed lettuce and roasted walnut oil-based vinaigrette, with some dried cranberries and crumbled blue cheese if you're feeling fancy, and some chunks of grilled chicken if you're really hungry.

Posted by: rhomboid at July 24, 2016 05:41 PM (QDnY+)

277 I have a recipe I haven't made in ages for ground lamb with garlic, parsley, and other a couple of other seasonings. It's formed into patties and grilled and served in pitas with tzatziki sauce.

Posted by: Jane D'oh at July 24, 2016 05:39 PM (1ZOkK)

the lamb sounds like a gyro
I love those too.

Posted by: artisanal 'ette at July 24, 2016 05:41 PM (qCMvj)

278 >>Jackstraw-Wegman's has opened a few stores in the Boston area lately; Stop and Shop better up its game!

I moved to RI a couple years back and have a new market, Dave's Marketplace which is a small RI chain. It is hands down the best supermarket I've ever had, sort of like what I've heard about Wegman's. I actually look forward to going to shopping.

I can never go back to Stop and Shop again.

Posted by: JackStraw at July 24, 2016 05:42 PM (/tuJf)

279 I picked up a dehydrator for sun-dried tomatoes and jerky. Tomatoes are just turning ripe but the Mexican grocery sells thin slices of top round and some mystery meat that makes some great jerky in 3 to 3 1/2 hours. Biggest problem is settling on a recipe.

Posted by: dartist at July 24, 2016 05:43 PM (qmou8)

280 Before I go lie down, I've been watching "The Last Alaskans."

Makes me eternally grateful for grocery stores and hot showers.

Posted by: Jane D'oh at July 24, 2016 05:43 PM (1ZOkK)

281 When I was a kid, my dad got me eating avocado sandwiches. Basically guacamole on white bread, and I still make it all the time.
Posted by: Tinfoilbaby at July 24, 2016 05:41 PM (6Ll1u)

I like avocados, cucumber slices, lettuce or sprouts on whole grain bread. With a little mayo.

Posted by: artisanal 'ette at July 24, 2016 05:45 PM (qCMvj)

282

dinner time here

bon appetit!

Posted by: artisanal 'ette at July 24, 2016 05:46 PM (qCMvj)

283 Leftover pinto beans and rice for supper. It is raining in ETEX! Yay! Our grass was getting crunchy.

Posted by: Eromero at July 24, 2016 05:47 PM (zLDYs)

284 We had a spare smoked turkey given to us at Christmas just taking up space in the deep freezer. Thawed and the meat pulled off the carcass made a giant pile. My wife used some of it in a chicken spaghetti throw together type recipe. It was delicious. The smoked poultry made it a completely different type of dish. Even the leftovers are good.

Posted by: Lester at July 24, 2016 05:48 PM (2UPXV)

285 260 Our 30 y.o. orange tree is just about dead, so we'll be cutting it down and planting a new one this fall. That tree was over 20' high, and we lost count at nearly 900 oranges several years ago.

Lost the old lemon tree to a hard freeze a few years ago as well.

Really, really miss the citrus trees.
Posted by: Jane D'oh

Save and dry the wood for smoking!
Posted by: weft cut-loop
-----------------------
I would pay for the shipping to send some up here!
I got a grill/smoker for my birthday in mid-May. I have yet to use it as a grill. And I haven't used my oven, either.

I bought my house in '88, I think. The apple and pear trees were past their prime then. I'm down to one dying apple tree and 3 pear trees.
So far, ive just been using the dead/dying branches, but by the end of the year, I probably won't have much of the apple tree left...

Posted by: Chi at July 24, 2016 05:49 PM (8JjjJ)

286 Food thread update.

I'm about 10 min from removing a 6 lb. whole roasted chicken from the oven, perfectly seasoned and delicious.

Will serve it with fresh, buttery broccoli with just a touch of black pepper.

Hot fresh sourdough bread, soft, unsalted butter.

I feel sorry for folks who don't cook.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 24, 2016 05:49 PM (v5iqM)

287 I eat a lot of yogurt and cottage cheese with fresh fruit in the summer, It's cool. And salads. Lasagna is in the oven and I ate my dinner. Guess I'll read....

Posted by: lindafell TEXIT!! at July 24, 2016 05:53 PM (xVgrA)

288 Posted by: rhomboid @ # 268

I've said it for years - Alton Brown is the coolest nerd on TV.
Sadly, I no longer have cable so I don't see him much, but I loved Good Eats.

Posted by: Chi at July 24, 2016 05:54 PM (8JjjJ)

289 There's a great lunch/brunch spot in Cleveland that
grinds up pecans, almost into a paste, adds brown sugar and a touch of
cayenne and spreads it on slabs of bacon then bakes or broils it.

O-M-G

Posted by: ghost of hallelujah at July 24, 2016 04:55 PM (oAY8z)

We used to bread fried catfish in a mixture (50/50) of ground pecans and cornmeal in the restaurant where I worked. Very tasty!

Posted by: Country Singer at July 24, 2016 05:54 PM (GUBah)

290 Old Navy, on Sunday underway there was always Creamed Chipped Beef.

You could get it two bowls at a time.

And one of the best things in the 70's for a poor kid?

All the butter you could eat.
Every meal.....butter patties.
Marked USDA Surplus.

Same with the huge 15 pound blocks of surplus Government sharp cheddar cheese.

Posted by: Village Idiot's Apprentice at July 24, 2016 05:55 PM (ptqRm)

291 MRE - Meals Rarely Excreted

Posted by: Citizen Cake at July 24, 2016 05:56 PM (ppaKI)

292 172

We're having salmon tonight. Made the insalata caprese again, because it's easy, the tomatoes are great right now, and my basil plants plentiful.

That's dinner. Although I was thinking of cutting an avocado to add to the already made caprese salad. I have two that are nice and ripe right now.

Put some white wine in the fridge earlier to enjoy with dinner.

Posted by: artisanal 'ette at July 24, 2016 05:01 PM (qCMvj)

Please tell me that's wild-caught salmon. Otherwise you're doing it wrong.

Posted by: Texas Zombie at July 24, 2016 05:56 PM (SUtNI)

293 Couple of MRE tips:

1) Spaghetti with meatsauce is good.
2) The best meals have the shittiest snacks.
3) Any meal that consists of some sort of mass, like the beef patty, chicken breast, etc, sucks. Look for pastas (even the veg ones), stews, etc.

This is my opinion, anyway.

Posted by: Randy Weaver's Revenge at July 24, 2016 05:57 PM (hxUdS)

294 One year, before my in-laws got married, father-in-law threw mother-in-law's Christmas tree out the window... in March. It was a live Christmas tree, too. Well, it had been alive at one point.

Posted by: Barb the Evil Genius at July 24, 2016 05:58 PM (FQKBL)

295 You building that pizza oven as a bee-hive, vaulted chamber or some other design? Will you use centering or just sculpt a heap of wet sand and use that for support?Also, cob, adobe brick or fire brick? Are you planning extra insulation?�Also, building the fire in the cooking chamber, or the Argentine method where the exhaust and heat from the grate surround the cooking chamber and heat it indirectly?I want a wood fired bread oven in my back yard, and I am torn as to the best method.Posted by: Kindltot

I want to use the method that I'm most familiar with. A cinder block base, where the wood will be stored. Then a reinforced cement base where the small fireplace will reside. Then brick (because I have hundreds of bricks) structure for the pizza/bread oven, covered with refractory cement, which may have some stainless reinforcement, and a huge pizza stone built into the base of the pizza/bread oven. The oval of that oven I'll probably pour a mold of reinforced refractory cement, then insulation, then back to brick. Then build a brick chimney, then coat the inside of chimney with refractory cement. Then thin set a stone facade with stone I create from molds I already own on outside.

From what I've read and researched it should work. But patience is key. Bringing it up to working temps - 1000 degrees -- should be done in steps.

Worst case scenario is I have to fill some cracks in every couple of years.

Posted by: free range conservative at July 24, 2016 05:58 PM (ZnIt3)

296 Topical via @molratty on Twitter:

"Snobby douchebag judging how other people eat now wants to make money off said people."

Fresh food champion Jamie Oliver signs frozen meals deal with Brazilian chicken giant

https://twitter.com/Telegraph/status/757325774265257986

Posted by: Y-not (@moxiemom) at July 24, 2016 05:59 PM (t5zYU)

297 Wow. These are all great cold food suggestions. Thank you all so much. I actually feel motivated to go grocery shopping for once.

Posted by: L, Elle at July 24, 2016 06:04 PM (6IPEM)

298
36 Defrosting some bolagnase sauce and need to whip up some bechemal sauce to make lasagna tonight....... Which I can't even eat because HFLC IF'ing. I'll probably just eat some full fat Fage yogurt with some fresh pineapple for dinner and my carb cheat today before 5-6 of course.
Posted by: lindafell TEXIT!! at July 24, 2016 04:23 PM (xVgrA)
Zucchini or yellow squash ribbons, good low carb/calorie alternative to lasagna noodles. Just salt the squash a bit first & let it stand a bit so the moisture leeches out, pat dry before assembly & bake. If done right, hard to tell the diff.

Posted by: Bebe Dahl at July 24, 2016 06:05 PM (yNyJy)

299 Free Range Conservative, take a look at this one, the British Army Improvised Field Cooker.

http://preview.tinyurl.com/jz9gtox

The Brits did the most wonderful things

Posted by: Kindltot at July 24, 2016 06:06 PM (ry34m)

300 Never had MREs. When I was in college I ate a lot of ramen. At ten cents a package it was both delicious and affordable.

Haven't figured out meals for this week yet but I will probably boil up a couple Alaskan crabs and dip them in melted Kerrygold butter, do a roast in the slow cooker one night, and maybe do some brats on the grill one night if it's not too unbearably hot. Maybe roast a chicken one night - although it's so cheap and easy to pick up a whole roasted chicken at Costco and those are super tasty.

Posted by: Texas Zombie at July 24, 2016 06:10 PM (SUtNI)

301 That cold gazpacho photo reminds me that it is indeed, shark week.

Posted by: Bebe Dahl at July 24, 2016 06:11 PM (yNyJy)

302 And one of the best things in the 70's for a poor kid?

Posted by: Village Idiot's Apprentice
-------------------
Finding your Dad's stash of C-rations. Cases of them.

Of course, the butter was great too. I remember getting so tired of spaghetti, Mom let me have it with just butter and "shake cheese" just to shut me up.

Posted by: Chi at July 24, 2016 06:13 PM (8JjjJ)

303 Of course, the butter was great too. I remember getting so tired of spaghetti, Mom let me have it with just butter and "shake cheese" just to shut me up.

Posted by: Chi at July 24, 2016 06:13 PM

I was a picky eater as a kid, did this too.

Posted by: Skip at July 24, 2016 06:17 PM (bksJQ)

304 That pork tenderloin recipe - what is achiote paste?

Posted by: Bebe Dahl at July 24, 2016 06:17 PM (yNyJy)

305 Vy-eenas, mustard sardines, and nabs (square cheese crackers with peanut butter between) with a cocola. A cheap meal when cutting pulpwood. And I'm talking pulpwood in 5foot lengths back in the 60's.

Posted by: Eromero at July 24, 2016 06:18 PM (zLDYs)

306 Free Range Conservative, take a look at this one, the British Army Improvised Field Cooker.�http://preview.tinyurl.com/jz9gtoxThe Brits did the most wonderful thingsPosted by: Kindltot�

That is cool. A fifty five gallon drum for cooking area. Might be overkill for me, or most.

Seems there are hundreds of ways to make outdoor cooking areas on the cheap. I'm not afraid of experimenting.

Having a pizza finished, oven to plate, in less then 90 seconds sounds kinda interesting. I was recently down in SC and had a brick oven pizza. It was phenomenal.

Posted by: free range conservative at July 24, 2016 06:22 PM (ZnIt3)

307 I used to LOOOOOVE Singapore Slings. But it's hard to find one like they used to come. Now, they always have too much pineapple juice which cuts the bitterness of the gin too much. Places CLAIM that that's the "original" recipe, but gin slings predate Raffles. I love it with gin, lime juice, cherry heering and a little powdered sugar. Yum.

Posted by: Lee at July 24, 2016 06:25 PM (7iI4w)

308 Posted by: Texas Zombie at July 24, 2016 06:10 PM (SUtNI)

A roasted yardbird, a bag of fresh tortillas, an avocado and some cotija cheese. And some cilantro. Quick and easy tacos to wash down with a cold Modela Negra.

Posted by: CrotchetyOldJarhead at July 24, 2016 06:27 PM (qbnYE)

309 Evening everyone. Back Home and beat

Posted by: Nevergiveup at July 24, 2016 06:28 PM (Ozsfq)

310 Lindafell's lasagna is ah-may-zing

Posted by: Lauren at July 24, 2016 06:35 PM (y20xh)

311 Posted by: CrotchetyOldJarhead at July 24, 2016 06:27 PM (qbnYE)

Sounds delish! Don't know why yardbird reminded me of this but I can't wait for dove season. Love grilling up some bacon wrapped dove.

Posted by: Texas Zombie at July 24, 2016 06:37 PM (SUtNI)

312 Just put a pot of water on the stove to cook up crab legs. Gonna be a feast tonight!

Posted by: Texas Zombie at July 24, 2016 06:38 PM (SUtNI)

313 Getting ready to boil some pasta for the chicken cacciatore I've been cooking in the crock pot all afternoon.

Posted by: josephistan at July 24, 2016 06:41 PM (7qAYi)

314 Long ago, when the world was new, I was changing jobs, across the state; what money I could I left with my wife, while she finished her quarter at school. Until that first [monthly] payday of the new job I lived largely on surplus C-Rats that I had a stock of. I survived, and got more respect for my dad who fought his way across Europe on them.

Some years later I encountered MRE's, and it may have been the comparison; but they are edible and I have no problem with them.

When my son was a teenager [like all teenage boys] he had a hollow leg. We were with the 3rd ACR downrange at Fort Carson when they were stationed here. Long story, but we were guests of the regiment and got to play with some interesting toys. They served Spaghetti and Meatballs MRE's for lunch. Not bad. My son finished his and asked me if he could have seconds.

After boggling for a bit, I pointed and said, "Go ask the COL. [our host] over there."

He did and got one [and ate it]. I talked to the COL. later, and he said he had never, EVER, seen anyone ask for seconds.

If I am doing a solo road trip or bus trip, I carry and eat them.

Posted by: Subotai Bahadur at July 24, 2016 06:41 PM (rAtJg)

315 Just put a pot of water on the stove to cook up crab legs. Gonna be a feast tonight!
Posted by: Texas Zombie at July 24, 2016 06:38 PM (SUtNI)

I could use some crab legs..going to Newport RI soon. Will get some then

Posted by: Nevergiveup at July 24, 2016 06:41 PM (Ozsfq)

316 Love grilling up some bacon wrapped dove.

Oh yeah! And some wild rice and mushrooms. Done over a campfire.

Posted by: CrotchetyOldJarhead at July 24, 2016 06:41 PM (qbnYE)

317 Just put a pot of water on the stove to cook up crab legs. Gonna be a feast tonight!

Posted by: Texas Zombie at July 24, 2016 06:38 PM (SUtNI)

Why not just do them in the dishwasher?

Posted by: Country Singer at July 24, 2016 06:42 PM (GUBah)

318 At 7:30 I'mma mow the lawn.

Posted by: eleven at July 24, 2016 06:43 PM (qUNWi)

319 Thanks for the lasagna endorsement Lauren!

Posted by: lindafell TEXIT!! at July 24, 2016 06:43 PM (xVgrA)

320 Lindafell's lasagna is ah-may-zing

Care to share it with the classless.

Posted by: eleven at July 24, 2016 06:44 PM (qUNWi)

321 Having had both C-rations and MREs in the Army, I can tell you that there is no comparison. MREs rule.

Posted by: Pigilito at July 24, 2016 06:45 PM (lDNRa)

322 Did somebody say gazpacho soup?

https://www.youtube.com/watch?v=511VL3VEvQM

Posted by: Arnold J. Rimmer, BSc SSc at July 24, 2016 06:47 PM (Oi5b2)

323 Zucchini stew cookin here. Trying to get it close to the Italian bartender's. That girl is big because she knows how to cook!

Posted by: dartist at July 24, 2016 06:47 PM (qmou8)

324 I lost my P38 that I have had since 1975. My key ring broke last winter and it wound up in the street someplace in Frankfort. I am still sad. The new ones suck.

Posted by: The Great White Scotsman at July 24, 2016 04:24 PM (iONHu)

Back in the early '70s, a close friend of mine joined the Marines. When he came home on leave he gave me one of these, except that in the Marine Corps, they called it the "John Wayne". I too kept mine on a key ring for several years until I lost it. A damned shame, as it would open any can in a flash, and very easily.

Posted by: The Oort Cloud - Source of all SMODs at July 24, 2016 06:48 PM (2pIEi)

325 BTW, here's a link for Dishwasher Crab Legs:

https://tinyurl.com/j43bwxe

Posted by: Country Singer at July 24, 2016 06:49 PM (GUBah)

326 I spoke to CBD and when we get the time soon, we are going to open an MRE, add music and comedy, and show everyone how to eat one and what's inside.

Posted by: Nevergiveup at July 24, 2016 06:49 PM (Ozsfq)

327 This weekend I've been getting into watching this Hooks, Lies and Alibies show on Create--catching and cooking everything that lives in Louisiana's waters. if you don't like the Holy Trinity, you're out of luck with this show, but who doesn't like coonass food?

Posted by: stace...TEXIT at July 24, 2016 06:51 PM (ozZau)

328 Hey everybody.

I notice some people above have already discovered the joy of ramen, I've been enjoying it lately too.

I've found I like to stir in some teriyaki sauce. One of these days I should probably splurge on some shrimp to throw in too.

Posted by: qdpsteve at July 24, 2016 06:51 PM (q7T0y)

329 Wifey & I about to indulge in packaged shredded pork that she picked up at Costco. Reason? Sunday night laziness and too old to care. However, accented with crookneck summer squash and cucumber salad from the garden. And vodka. (For me.)

Posted by: Caliban at July 24, 2016 06:52 PM (3GFMN)

330 Oh, and I'm (finally) back on the chips-n-salsa habit.

I just found that Tostitos' Chipotle Thins chips and Arriba's chipotle salsa go pretty well together...

Posted by: qdpsteve at July 24, 2016 06:52 PM (q7T0y)

331 Protip on MRE eating: ignore the tear notches on the top of the pouches. Use your knife to slit the pouch open lengthwise. It's much easier to get season and get at the contents that way.

Posted by: Country Singer at July 24, 2016 06:53 PM (GUBah)

332 Would also love to teach myself to make chiletepin salsa.

Jardine's used to have one that was delicious but it's gone away unfortunately.

Posted by: qdpsteve at July 24, 2016 06:53 PM (q7T0y)

333 Protip on MRE eating: ignore the tear notches on the top of the pouches. Use your knife to slit the pouch open lengthwise. It's much easier to get season and get at the contents that way.
Posted by: Country Singer at July 24, 2016 06:53 PM (GUBah)

But of course....who actually tears across the top but newbies?

Posted by: Nevergiveup at July 24, 2016 06:54 PM (Ozsfq)

334 >>I could use some crab legs..going to Newport RI soon. Will get some then

Lob. Ster.

Posted by: JackStraw at July 24, 2016 06:54 PM (/tuJf)

335 Argh, that should have read,"much easier to get seasonings evenly distributed..."

Posted by: Country Singer at July 24, 2016 06:55 PM (GUBah)

336 Went to Newport, RI for a wedding about 3 years ago, I tried to eat lobster at every meal.

Posted by: lindafell TEXIT!! at July 24, 2016 06:57 PM (xVgrA)

337 I could use some crab legs..going to Newport RI soon. Will get some then

Lob. Ster.
Posted by: JackStraw at July 24, 2016 06:54 PM (/tuJf)

Yeah but I eat Lobster all the time..hankering for crab. But we'll see.

Posted by: Nevergiveup at July 24, 2016 06:58 PM (Ozsfq)

338 I'm not even hungry but I want a lobster roll for some reason.

Posted by: lindafell TEXIT!! at July 24, 2016 06:59 PM (xVgrA)

339 I had a horrible hankering for a hash brown from McDonalds earlier today, and got one.

MISTAKE. The thing was greasier than Hillary's palms.

Posted by: qdpsteve at July 24, 2016 07:03 PM (q7T0y)

340 Anybody mentioned La Choy Chicken Chow Mein in the 2 can pack?

Posted by: Bigbys Olive Fingers at July 24, 2016 07:04 PM (U0lQa)

341 Chicken Chow Mein!

Remember the Chun King version? Yeah, I think it became the LaChoy version Bigby's talking about.

Posted by: qdpsteve at July 24, 2016 07:05 PM (q7T0y)

342 I have liked, then not liked, mre's. Food, sometimes, nothing more. However, if you are with a group, and you have a talent among you, he might be able to mix and match and produce some astounding tastes. Our rule was a spoon in or out, more or less. Well... rule? We didn't need no steenkeng rules! But if we had one...

If I get my weight and diabetes controlled, I have no problem using these for hiking, or taking with in case I get lost. One of these will serve for a day, in a pinch. Not perfect, not bad. High in everything, but if you are sweating, working, using energy, in high heat or cold or both, etc... those extras come in handy. Eating it on the couch will murderize you.

Posted by: Doom at July 24, 2016 07:05 PM (4JtYT)

343 But of course....who actually tears across the top but newbies?
Posted by: Nevergiveup at July 24, 2016 06:54 PM (Ozsfq)

Yup....plus take your instant coffee, creamer, hot cocoa, mix it all together in your canteen cup, and you have a crapachino that would make Starbucks blush....good hot or straight up after a few days in the bush.

Posted by: Hairyback Guy at July 24, 2016 07:05 PM (ej1L0)

344 >>I'm not even hungry but I want a lobster roll for some reason.

If you ever make it back, I have some recommendations for you.

Posted by: JackStraw at July 24, 2016 07:06 PM (/tuJf)

345 Shit. Now I need a soft-shelled crab sammich...

Posted by: Chi at July 24, 2016 07:07 PM (8JjjJ)

346 Mmmm, crab poboy...

Posted by: qdpsteve at July 24, 2016 07:07 PM (q7T0y)

347 325 BTW, here's a link for Dishwasher Crab Legs:

https://tinyurl.com/j43bwxe

Posted by: Country Singer at July 24, 2016 06:49 PM (GUBah)

That is crazy - never heard of that method before. It's just so crazy it could work. Tonight's not the night for that experiment though.

Posted by: Texas Zombie at July 24, 2016 07:08 PM (SUtNI)

348 Love those flat tins of little Norwegian sardines. Not the big Spanish or Portuguese ones; those are OK, but the little minnow-sized ones, in olive oil (the ones I buy these days are wrapped in bright yellow). A tin of those, and a box of saltines, back how saltines used to be before they took the trans-fat out, and I'm in packaged food heaven.

Posted by: Splunge at July 24, 2016 07:20 PM (iMxBJ)

349 339 I had a horrible hankering for a hash brown from McDonalds earlier today, and got one.
MISTAKE. The thing was greasier than Hillary's palms.
Posted by: qdpsteve at July 24, 2016 07:03 PM (q7T0y)

They're always kind of greasy, but I think I know what you mean. I've had crisp, somewhat greasy ones that I've enjoyed a lot. And then I've had gross ones that seemed to just soak up the oil like a sponge. Oil tool cool, or too many in the batch, maybe.

Posted by: Splunge at July 24, 2016 07:23 PM (iMxBJ)

350 MISTAKE. The thing was greasier than Hillary's palms.

You didn't misspell thighs did you?

Posted by: dartist at July 24, 2016 07:29 PM (qmou8)

351 >> I had a horrible hankering for a hash brown from McDonalds earlier today, and got one.
MISTAKE. The thing was greasier than Hillary's palms.

Heh, my son, the picky eater, looooves those things. I will only get them for him if he also downs a smoothie (probably not the height of nutrition, but pretty good for McD's). Recently had their oatmeal and fruit (airport terminal breakfast) and it was pretty good - another way to avoid the grease.

Posted by: Lizzy at July 24, 2016 07:29 PM (NOIQH)

352 Made chili

Wife says geez that's a lot of chili!

There's never enough, in reality

Posted by: Bigbys Olive Fingers at July 24, 2016 07:30 PM (U0lQa)

353 I had a horrible hankering for a hash brown from McDonalds earlier today, and got one.
MISTAKE. The thing was greasier than Hillary's palms.
Posted by: qdpsteve

Carefully place in a paper-towel lined salad spinner. Spin to de-grease. Back on a hot skillet 'til crisp.

Posted by: weft cut-loop at July 24, 2016 07:31 PM (VY8H5)

354 We had fresh Matagorda Bay crabs, nice and full, $20 a dozen this weekend.

Can anybody point me to the Banana Foster recipe from last week? My Pixy-fu might break the blog.

Posted by: Dave at Buffalo Roam at July 24, 2016 07:33 PM (7E9kv)

355 Ace up

Posted by: Vic We Have No Party at July 24, 2016 07:37 PM (mpXpK)

356 According to legendary food writer MFK Fisher, the original original gazpacho was a soup made of bread soaked in oil. A kind of bread porridge, really. They just gradually kept adding other stuff until it became a vegetable soup with a few bread crumbs for thickening. I like to toss some in for tradition's sake.

Posted by: Trimegistus at July 24, 2016 07:41 PM (GA+aT)

357 dartist, even greasier than those believe it or not!

weft-cut, thanks! Will keep that in mind.

Splunge, probably. Apparently today was Training Day at my nearby McD's, I also got a Big Mac that had *waaay* too much secret sauce.

And Lizzy, also LOL as I consider myself picky but I just gotta have something like a McD's hash brown or a Jack-in-the-Box taco from time to time.

Posted by: qdpsteve at July 24, 2016 07:50 PM (q7T0y)

358 I haven't had MREs since the '80s. They were alright I guess, but I always preferred C-rations. I remember the "beef bar" in the first generation MREs, it looked like one of those stones you use to clean a restaurant griddle. Without water, it was about as inedible. Likewise, the dried fruit was like styrofoam peanuts without water.

That's the thing I didn't like about the first generation MREs. They required water, something not always available in quantity, and a heat source. C-rats only required a P-38. You didn't even need an external heat source. All you had to do was make a partial hole in the lid of the entree with your P-38, put it back in the box and set the box on fire. It heated C-rats quicker and hotter than the old heat tabs EVER did. I learned this from prior service guys at IOBC in '80.

Posted by: Christopher Morton at July 24, 2016 07:51 PM (41YTI)

359 do you know anyone that drinks hot beverages in summer because it supposed to help cool you?
Posted by: Tinfoilbaby at July 24, 2016 05:26 PM (6Ll1u)

Boiled up the billy for tea every day, for months working in the outback. No choice, since the creekwater had to be boiled, and there was no refrigeration available. It was more refreshing than going thirsty. I wouldn't say hot tea was a cooling drink, though...

Posted by: Billy pot tea at July 24, 2016 08:00 PM (L7t0A)

360 British Army compo rations are insanely good. The 24 hour ration packs are amazing. There's a story that there was a thriving trade during Gulf War I between US and UK forces. US camp beds were much better than the British equivalent, so they were swapped for compo rations. MREs are shite by comparison.

Posted by: David Gillies at July 24, 2016 08:11 PM (tjHrt)

361 Hey, D Gilleis, the Canadians also have rations to kill for. On top of that when I was TDY to them years ago every Thursday their mess hall (1st Canadian Division) served filet mignon for dinner. I gave some serious thought to changing armies during that tour.

Posted by: Sergeant Major at July 24, 2016 08:27 PM (wpzAJ)

362 Fun link on depression and WWI era cooking, CBD.

Sometimes we forget about rationing during WWII, too. My elderly high school cooking teacher gave us a recipe for fruit cobbler (closer to a clafouti) with the instruction that we should remember that it was egg-free.

We would always have one cake recipe we could make even if eggs were rationed.

Posted by: KT at July 24, 2016 08:43 PM (qahv/)

363 MREs are ok, once a day in power outage works for me and family, with some snacks added.
Some commercial long term storage is more salt than food.
Try the supply before you have to eat it preppers!
And what's with aioli sauce every where now?
Should I try it with bacon?

Posted by: freedom2014despitebarack at July 24, 2016 09:10 PM (mBYZv)

364 Whatever happened to day-old bread ?

Posted by: JT at July 24, 2016 09:47 PM (7V2Na)

365 I prefer MCI to MRE but it isn't easy to get those any more. I keep a few MREs in the house and have tried a few to see which I like best but none are great and none are inedible.

After guns, ammo and water, food comes next.

Posted by: WarEagle82 at July 24, 2016 09:50 PM (LHa1m)

366 The ultimate winter comfort food for me is still a Swanson's chicken pot pie. In the days of neighborhood elementary schools with in walking distance of the entire student body, I often walked the two blocks home during the lunch break to find a fresh oven baked pot pie on the table. Or maybe there would be a bowl of Campbell's Cream of Tomato soup with two wedges of toasted white bread oozing with melted Velveeta.

This is the reason I will not say never to the three "never" categories on the AltonB Brown diet - processed foods, junk food and fast food. Never i a recipe for failure because some times you have to indulge. So why should human nature be stigmatized as failure> . Instead of never on my diet therse bad for you foods are allowed as only one of the three categories and then only once a month. (Lost 70 lbs in two years never counting either a calorie or a carb or worrying about portion control that way.)

Posted by: NC Mountainl Girl at July 24, 2016 10:22 PM (u1YIq)

367 Hairyback Guy,

Hey, thanks for the cappuccino recipe. While there was Italy when I was in... mostly... who ever knows about that country... there was no such thing as Starbucks. So... we didn't ever put that one together.

*scribbling note in mind*

Posted by: Doom at July 25, 2016 12:45 AM (4JtYT)

368 193 I haven't had Hamburger Helper in a while. Now I'm starting to get a hankering for it. That, along with Rice-a-Roni, are comfort foods that remind me of my childhood.

A memory from the 80s: I used to make something I called goulash. It was ground beef with elbow macaroni, tomato sauce, onion and spices. I used to babysit a friend's little boy named Jay. One day he saw me making this while talking to his mother on the phone. He excitedly told her: "Mom, he's making Hamburger Helper without the Hamburger Helper." That line has stayed in my mind for years. He was clever enough to make the comparison and eagerly ate several bowls of the stuff.

Posted by: brio at July 25, 2016 12:53 AM (86ytJ)

369 I like MREs...always have. Each new menu list has a few sketchy meals. I am pissed that they don't have tabasco in every meal now, though.

Back in the days when my metabolism liked me, I needed tons of calories in the field. My go-to was the omelet.

Each part of the MRE was absolutely disgusting by itself..except the cheese and crackers. What I did was open the omelet long ways, crumble the crackers in, squeeze the cheese in, then stir in the potatoes aur grotten. dump in the whole bottle of tabasco and you could survive it.

But it was the most food you could get in an MRE.

Just a side note of importance to the moronhorde...

DO NOT drink beer when eating MREs! They add chemicals to the MREs to make them expand in your stomach to make you feel full. Throw a beer in on top...and you feel full alright. After two, you will be burping foam.

And also be warned, any MRE is just like eating a cork.

Posted by: sgmstv at July 25, 2016 09:28 AM (crTpS)

370 Scariest part of my service in Desert Storm was the realization that there were only two MREs I wouldn't eat: Chicken Full of Things (chicken ala king) and Omelet with Ham, which looked like something expressed from an abscess. The good part of the meal of omelet with ham was the freeze-dried strawberries. There should be stool softener and laxative in every single meal of those things. In general, MRE was better than the food we were getting from our HS Battalion.

Posted by: Bill at July 25, 2016 01:21 PM (P4QQ6)

371 My future father in law was on old soldier who'd eaten his share of C- and K-rations, but never tried an MRE. Being the generous sort, I took an MRE featuring the dehydrated pork patty over for him to sample. Needless to say, no one ate any of it, but we all got a good laugh at the contents. We finally gave the pork patty to the dog, who refused to eat it, opting to feast out of the cat's litter box instead.

MRE's - brought to you by the lowest bidder.

Good times.

Posted by: Jeff who currently lives in Connecticut at July 25, 2016 01:48 PM (leNBy)

372 I'm late to the game...

My friend Martin (older Texas morons may remember his relative, Rep. J J Pickle) and I used to debate "box food"- aka "frozen dinners".

99.9% are crap... but you _can_ get a tasty one sometimes.

Try the "Healthy Choice" "Cajun Chicken and Shrimp" bowl- aggressively spiced (good!), decent amount of meat, visible evidence of celery and peppers. A solid 7/10!

Posted by: Scott at July 25, 2016 02:11 PM (rqbXZ)

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