1906 US Army Emergency Ration Preserved Survival Food Testing 24 Hour MRE Review

This is a US Army

emergency

ration

, production date December

1906

, prepared by the American Compressed Food Company of Passaic, New Jersey, weighs one pound four point four ounces or 580 grams and contains about of 2000 calories calculated to calm a man one day while maintaining his full strength and vigor should not be opened except by order of an officer or instructions from a limb. The bread and meat component can be eaten dry or stirred in cold water or a cake can be boiled for five minutes or more in three liters of water and the resulting soup season. to taste or a cake can be boiled in half a liter of water for five minutes to make a thick porridge that can be eaten hot or cold; when cold it can be sliced ​​and fried if bacon or other fat is available.

The chocolate component can be eaten tri or in liquid form by placing the chocolate in a tin cup kept in hot water after melting, slowly pouring a liter of boiling water for each cake. It can be boiled after mixing. Who can? This thing is one hundred and twelve years old and is in exceptional condition, almost flawless. a couple of small scratches, I mean, this is one of the most surprising finds now that the US Army's

emergency

ration

was produced by two different companies, the American Compressed Food Company of Passaic, New Jersey, and also the armor company of Kansas City, Kansas, look at this. a little different than the other one that we inspected and went through the Department of Agriculture.

This was produced in 1918 and was sent to France during World War I, one in a million or so, but they never made it to France in time before the war. In the end, this ration was actually only used in limited quantities during World War I, the main ration that was actually used was the American ration. Reserve ration, we'll get to that in a minute. You can see that this can is 20 to 25 percent smaller than the American compressed

food

company's version. There were three different types of rations used in the trenches of World War I by the American Expeditionary.

Forces outside of the hot meals of the field kitchens, any kind of real ration package, there were three, there was the trench ration, which was a huge can, like a real tin box, full of canned

food

, stale bread and various accompaniments and certain things to prepare. It's a mobile field kitchen, there aren't any left, there may be one or two tin boxes left somewhere else plus they're gone, so the trench ration was one and then there was the US Army emergency ration. .USA and that was the one prepared by Armor and company of Kansas City Kansas, the one prepared by an American compressed food company, these things were used until the purchases ran out.

The same goes for this, but most of those that were produced did not actually reach France and some time before the war ended. sing has 1,492 calories weighs 15.4 ounces or 436 grams this is the reserve ration this is what eventually became the US Army's sea ration or field ration see variations of the sea ration up to 1980 It all started with the reserve ration that weighs two and three-quarter pounds, has 3,349 calories and you know it's actually a new beef with corn, now here's the real stale bread, 8 ounces, the States Quartermaster Corps United cut shipping, make it a rectangular welded tin container, you get a pound of corned beef, the seasoning may contain coffee, sugar and salt, which were also part of this.

This stuff evolved throughout the 20's and 30's and became the US Army Type C Field Ration. In 1938, the US Army Emergency Ration was withdrawn from the US. .the military list of actual rations used in 1922 okay to summarize it real quick for the pros and cons, this thing weighs two and three quarter pounds, the average soldier carried two of these and his backpack the whole time, that weighs five pounds. and a half. that's quite a bit of weight, it's also high in calories, it's a good amount of food, the emergency ration weighs just under a pound, it's 1492 calories, its pros, actually, it's lightweight, calorie dense, compact, long shelf life , but its disadvantages were not enough. produced in World War I and available and then just more complex production overall and only two plants, two actual companies were able to turn it into the reserve ration, this is easier to do, more factories could do it, it could be produced in mass more easily, but this is Heavy and bulky, five and a half pounds for two days of food, when it still weighs just under two pounds, four days to date, but probably about 40% of the calories, but it is filling and sustainable for a few days.

I'll Be Fine: A 24-

hour

calorie-restricted ration that's ahead of its time, designed to last and with some relative morale-boosting components, pemmican that's not too bad with its various preparation options along with some chocolate and which derives from the idea of ​​the British emergency ration. The Field Service, which dates back to the late 19th century, back in 1897, in May 1897, the first calorie at Fort Sill Oklahoma tasted the first reserve ration back then, stale bread, they were only in cardboard boxes and you know the rain would make them spin. to crush gas attacks and rats and bugs and all that and just get trampled so they were canned mainly to protect against the gas tax the backpack ration this was their original nomenclature this is a reproduction I've only seen one in existence a real one This instead of being like a waxed box that you can crush and you know it's not very easy to produce, you actually know it's mass produced, instead they would just have large portions of coffee, sugar and salt and then they would They would assign the soldier to store them in his seasoning. can and these things were usually discarded and many times the ground coffee was replaced with instant coffee, but we are going to

review

the reserve ration and how to follow the rules at least the first time so we can give the soldiers experience with this ration and To maintain production quotas at an economically viable rate for the armored plant to remain operational, it was suggested to produce an average of three per soldier for use in training missions per year and this proposal was rejected by the US Army. .and the United States.

I ended up adopting the reserve ration for mass production, instead, cans of stale bread weren't too difficult to make to make this super advanced vacuum-sealed, compressed pemmican and chocolate a hundred years ago, but the

army

of The US thought troops should not be forced to use it. this saying, you know, just get familiar with it. It was seen that it was time to use it only in war and emergencies, so this idea caused a shortage of these during the First World War. They really could have used more. This portion cost me $1,400. one cost me 768 and it's in better condition, much better, look at that yellow paint, they double coated it on the seams like a pull tab, it's a beauty, we'll open it, there was never a key attached to this that can't find any marks of soldering or anything like that all good here goes let's not loop the face of the tab oh man it's pretty tough it's definitely a rash and you don't want this key to fail you but we'll fix this and wow ! for that piece of cotton, a little at a time, it's almost fine here.

I think this is due to the condition, so this paper packet has no idea what that packet is, but it looks like something you pull to get it all out, boy. I hope this works. Oops! that's actually the pemmican that I cut and I can't get this out, which is supposed to be some kind of fabric like a strip of fabric that you lift up and it lifts up the pemmican, let's see if we can get this out or it's just going to be a strip of the what's going on here that didn't do anything, let's just take out all that stuff that may have freed up some space, wait, it's much better.

Wow look at that, that's pemmican and it looks pretty good, oh I know that kind of smell. It's not that bad, take this old paper off, my God, I can't believe the paper is 112, it's like a thin weak paper, dad, look, it's the grain one that's totally pemmican and doesn't smell that bad. I'm not. even jokingly this looks so well

preserved

it's almost unbelievable man what is this? It's a really great season to try. The only thing is this soup season. The taste could just be salt. I'll get back to that. This is just what an experience can do.

You leave this out and that's salt and it's some of the best salt I've ever tasted because it's so old, okay, so let's get some of this out. You taste good, it comes out pretty easy and it's not that bad. Wow, wheat dust. What a huge amount of food, you know, this would be extremely filling. I would say, and look, that's one of the cakes, so we're going to use this as a kind of starter. I'm going to figure this out here, you know you can. Eat it dry, of course, and you're technically all ready to eat.

If you didn't have the ability or luxury to heat it, once you remove it, it might be easy to remove the rest. Yeah, look at that, that comes out easy. aluminum foil, you know, that was very expensive back then, look, okay, so let's get that last piece out of there so it's like a thin, cheap paper that would hold it together every wheat and grain cake, there's one just there, it just smells like Europe really remembers. Me about the smell of fish food, that's exactly what fish food smells like. Wow, it's not fish or dried fish, just fish food, let's move on ooh, okay, and that's it.

I think that just didn't work very well. it feels like it's pepper and it's a smaller amount like a seasoned packet and then what flew here is I think the chocolate you can tell it's chocolate just oh let me put this out on a tray thank you okay that's it chocolate, right? In there, oh man, that's so cool, wait, I have to take a little bite right now, wait, it's not bad, I'm letting it sit on my tongue, okay, I just consumed a small amount of

1906

chocolate, wait for the chocolate, okay, smell it. like bullion powder, it's meat powder, you know, real beef that turns into powder mixed with wheat, but I mean, it smells like that, that's disgusting, completely completely bloomed, sorry, you know what a strange chocolate , a little spicy with whole pieces. cocoa, they are not completely mixed, that's what it was.

I felt something Korres, once the humidity hits him again, he actually regains his normal chocolate appearance to a degree that he doesn't taste bad at all. I mean, you're definitely picking up. the meat and wheat components have nuances, but yes, they blended together even when they were next to each other for 112 years again with a spiciness as a relative amount of spiciness. I'm not kidding, it almost seems like there's a small amount of cayenne here. I mean, I've had hot chocolate so sorry, I like to eat in my sleep weird mm-hmm how strange I mean, there are so many people who would love to try this, I know, I mean, it's fine chocolate that had bits of you know , cocoa or cocoa in that cocoa is like small, not seeds, you know there are small things that are like cocoa seeds, you will have certain chocolate, not so thick, but very small pieces of cocoa, and then something relatively spicy wrapped in paper aluminum, my goodness, there are real pieces that still look like chocolate, you see those darker, shiny bits like that, they actually still look like chocolate, look at that, let's save this or that chocolate, it actually looks good, it hides layers, it's okay, so we get to the bottom of that one. that was quick okay so it's layered pretty much for every meal you would have a meat and grain pie and then a chocolate pie and when I say pie you know each of these little slices of food wrapped in foil or paper is is a perfectly

preserved

ration when it comes to what it is.

I don't think, I really don't think I could be in better shape. Really, this is incredible. I don't feel like the pemmican is spoiled. I think it's okay. I think every bit of it is edible I'm going to do my best with this thing I'm going to eat What is this anyway? This is this, this is pepper and I'll find out very soon and it's covered in chocolate, let's jump on this there we go great Oh I went and put my nose and I think black pepper yeah that's what black pepper used to be I think which yes, that is black pepper and you know that could be the reason why chocolate tastes spicy.

Let's move forward with preparations for both. I'm going to eat a little more of this dry chocolate, but then I'm also going to do what you suggest, maybe eat it and dry it or make it in the liquid by placing the chocolate and a tin cup held in hot water after melting and slowly pouring in half liter of boiling water, they're practically telling you to make an improvised double boiler method with your can and we have one of those here, you see this mess kit, this is a beautiful Rock Island Armory 1910 Rock Island Armory 1908 tin mugokay, we're back with another episode where you never know what you're going to eat when you come to my house for dinner, look at those peas, but I've actually been craving a piece of this from the beginning look, look at that thing, yeah, smell it to fish food, of course, I'm afraid to eat a piece of this infantry cavalry equipment board, try it with one of these things when I was like 20 years old. the pemmican component was perfectly fresh and the chocolate was a bit bloomy, but otherwise still edible, you can clearly see the coarse grain, hardly any kind of real shade or color difference or anything like that.

I mean, it really smells like fish food. filtered and probably not too far from the real quality of the food. I wouldn't doubt it at all. I mean, like the other one says, approved the way this is kind of like approved by the US Department of Agriculture approved by the US Department of Agriculture right off the top of my head here I just can't reallythat's exactly what I thought, it tastes earthy, wait sorry, a little cleaner, it sounds earthy, you're not supposed to eat it dry. I mean, you can eat it dry, but it has quite a bit of flavor, in fact, you can actually taste the wheat, that's disgusting.

Oh, like bad meat, yeah, that's actually, you know, no, I'd say cruise, not bad, it's disgusting but it's edible. I think I keep saying it smells like fish food, but yeah, there's so much chef that I didn't, there's so much green. I eat little bits of green all on my tongue like green I don't want to chew because you just break your teeth it needs to be softened with hot water if you didn't have hot water you could soak it in cold water and that would be good enough. I would do this before eating it dry.

This is like the World War I equivalent of eating a package of food. Freeze-dried long-range patrol. Maine's dry. Don't eat it dry unless you're drinking it with water right after because you had to be on the move, you know, and you were in combat, as they say, in extreme situations, like saying even your officer died and you're on the move. That's pretty extreme, you know, if they don't eat it for a couple of days, you pull out one of these things, but again, it's so earthy with grain, an earthy grain with a dull meaty flavor. Sorry for talking too much, but I really want to try and give you the Immediately, it's a shame they weren't produced in larger quantities because you know, before the First World War and they stocked up, they would have done well to do so, this would have been a great ration for that war, it was just never used, it did, but no. almost enough because, sorry, it's just that there's so much coarse grain, I don't have any water, it's like it makes your heart race eating something so old every time.

I mean, you know what job to buy, this is probably a little insensitive like I'm getting into. a WWII rash and even it's a little iffy and won't scare me too much, but this never fails, like that 1899 field service that really managed to split its weight, this is a little spicy too. i think the pepper permeated this all seems ok this is how it's done sniff visually and then taste taste in that order again very earthy this is edible this is Zenon just a little edible like that field service from emergency ration, I don't think I'll ever do something like that again.

This is nowhere near that easy. Alright. It's actually a somewhat flavorful roasted bean with that somewhat bland Dell meat powder that doesn't have enough sodium but they give you that sodium. that packet of salt, this is amazing, it's actually not bad, so really, I'm sorry, I barely managed that, oh yeah, it's breaking down a lot, dude, the roasted grain. I'm really trying to give it a good solid flavor and it is such. a strong and earthy toasted wheat, it's coarsely ground, there aren't really any dry bits that break off before it can get to my mouth, but you can eat it with a spoon, dry, yes, with hot water, we are made of porridge. like you're saying, but that's really good, this really goes far beyond my expectations.

Wow, what is that? Yes, as if there were tons of grain. I think it's like a hard piece that you can barely see there, but you definitely know it. It's not recommended to eat dry, it's not good for your teeth and again, it's very fragile E and you can see that the grain here I don't know, it's hard, it's a rock and I'm telling you, you know, it's like wheat, It's starting to soften. or I don't know what it is, but anyway the point is that technically you can eat this dry, but it's like eating a hard cereal that really needs to be softened, it's like eating raw oatmeal or something with, you know, beef jerky powder added.

I'm still wrapping my mind around all this and trying to use a piece of chocolate, it's just hmm, cocoa bits, there's aluminum in here, let's not eat that, but this look, that look, sorry, once I moisten it, it's well and we return. It's been about 30 minutes and I'm feeling perfectly fine, let's make some soup, it's just amazing, this piece, although hmm, I'd better throw the three pints in there, okay, so we've got some water heating up and then I'll add that pemmican cake. You can boil five minutes or more in three liters of water and season the resulting soup to taste boiled for five minutes or more, okay, so the pot is simmering and looks good, so what I'm going to do is add about two-thirds because it's two pints, not three.

I'm going to save some of this for my collection as a souvenir that looks good, it really doesn't smell that bad. I can't find the spoon in my mess kit, so I just pulled a spoon out of the drawer. the kitchen look, look at that soup, you can see the color, you know, there's the meat bullion part and then the grain and how it separates, there's still some meat in that powder part, it can be boiled five minutes or more , we'll let it boil a little longer look at that foam here this really isn't that bad it's not even that strange to me actually this is just an extremely well preserved ration that is incredibly old and this is just an amazing food discovery overall when everything It comes down to food storage, a vacuum-sealed container that was one hundred and twelve years old that stored food so well that you could make this porridge and not stink up a room.

Someone asked me: what is that, what am I cooking here? I would say you're cooking something old, okay, so what we're going to do is let it boil for a moment. It's just simmering or boiling or whatever you want to call it. I have more brewing and decided to really step it up. up to a level here it's been like this for about a minute and it doesn't smell that bad it has boils I would really smell it I mean it doesn't seem like it smells too far from what it actually is yeah that's interesting. oh, direct steam isn't that bad again, just a foodie kind of steam, you know, really, let's take a good look at this ooh, I think I need a paper towel, okay, let's take a good look at this Look at this, just earthy grain and cheap meat. kind of stew doesn't smell spoiled doesn't give me any kind of gag reflex or anything like that it's been boiling for about seven or eight minutes maybe and I'm going to let it boil for at least ten to release that mess save this, that's it like gold, seriously, it's valuable, almost priceless, it's really good, so I've reduced it to a simmer, it's been about 15 minutes, it smells like something is cooking, it's a lot of soup, that grain really, God mine, that's right. like a cereal porridge, you know, or a soup with meat broth, as you can see, it essentially breaks down and cooks and look at that kind of boiling on the side, it starts to get weird.

I'm going to let it cool for a second. try a little bit just to start here and it smells very grainy like a strong roasted green again, but even more amplified and the broth itself is criminally under-seasoned, you know, I mean just flavor-wise, it's just a taste like that, it's like a combination of wastewater. water and I eat a grain tea, you know it's kind of weird, you're trying to quit drinking coffee and you try these bean soluble drinks that look like coffee wannabes and they all taste a little weird, this reminds me of that health food store that I can't I put it in, oh, it's just a grain broth with almost no real flavor, the grain has been rehydrated and I think this is pretty ready, as ready as it will be and I haven't seasoned it, you know?

I'm not going to use any pepper, but I will use a little bit of that salt, so I'll do that. Yes, this is great because this serving is still edible and to the point where I'm not too nervous. apprehensive, you know it goes against instincts. I guess the grain dance is uncomfortable to hold. The grain has almost no flavor, but it's kind of cooked, you know, it has a nice texture that you have to watch, otherwise it's going to break your teeth and you're not really going to process. It's really good, I mean, even though it was roasted grain, it would probably be hard on your system, how much of this am I really going to eat?

I wore the wrong shirt for this, okay, so I have to say, wait a few steps up. emergency ration field service when it comes to being palatable is a little more advanced is a lot more advanced because stored properly is a vacuum sealed ration has less than five percent moisture content overall, which is still a little high, well this reminds me of a Russian ration with some of the things you get, maybe like the roller coaster ration, some of the breakfast cereals you can get, they're dry, they're the closest thing I've ever had Tried this and it's much more normal. and tasty, it has salt, speaking of salt, let's add a little, let's add a little flavor to this, a little salt, probably his long lips, oh, that was too much, oh, let's add a little salt, the salt that so much You need this soft soup, live it.

Here, porridge, oh that works wonderfully with the flavor, it's just a very interesting grain soup, it's meat powder that's just dried and to the point where it actually turns into ingots like meat broth and that's more or less what it is and then mixed with green. and that's it, it actually tasted weird enough to dry it off better, but then I was worried about breaking a tooth, you know, I think here's the thing stuck in the roof of my mouth, sorry, this would definitely work. linear, it was very filling at 1492. calories for the one that was smaller than this, you know, about 20 to 25% and this is certainly, I would say a solid 2000 calories total.

I keep going back for it and I'm using a homemade spoon because I'm not kidding when that was boiling hot. I'm looking everywhere and can't find my mask. It has spoons, which I'm kind of glad about because I was using it two weeks ago, I ate a bill on it. That 1917 spoon smells and tastes so bad that it actually makes This look pretty normal. I think that would have really taken away from this as an experience, so I'm really glad to be more normal. Mmm, you know, a nice house with a spoonful of a December 1906 ration sitting in the pot.

I do not know what it is. heavy I will say it's like I'm eating this in a

survival

situation, keep it street food if we're eating this in a

survival

situation. I would definitely want to sit, you know, like I'm standing here in the corner of a room like a really weird guy eating old food look at that hmm yeah, it's all green it's like green cereal and beef broth. I'm not really excited or enthusiastic about the soothing part itself, but the mush or you know, the grain, this is really what it is. Well, you know, this is actually, I could have put it in the dining kit, it's just that it's all this soup, the porridge will be better than that thing, this pot that will be good for the soup, I guess I don't know, I guess I'm going to have to use pop for what I make, the porridge, which I think might be in a couple of days or something.

Let's see how I feel about this. It's one of those things you just need to evaluate. Moving on, as he goes more or less while eating bits, it doesn't seem that bad, well I'm going to bring this back for a minute, this is a really amazing piece of history that I probably would have taken it off. you know who knows what would happen with this, I mean, it's somewhere, no one knows what's inside, no one learns anything, so come back here, tell a lot, there's really only portions and you can see how there are low sodium bullions. you can add the sodium when you need it, you may not want a lot of sodium, the water level may be critically low and who knows what your situation may be, probably some of the most dire survival situations would occur if used this thing hmm like survival in the 1918 era war, I mean, really who knows what kind of if it had to have been so brutal and strange, but this is not very appetizing, it's like a disgusting meat cereal, a Watery taste of raw residual beef cereal, mmm, I could really use it. a little bit of onion powder and I mean, I should be doing that, you know, I should go to my spice rack and add some miscellaneous things, but that seems cheap, go on, I really don't need to keep eating more if I'm not even describing it. really, what you describe, we just have a very small cereal, like I don't need to take a big bite here, nothing, yeah, it's just a wheat cereal, sorry for showing thefood particles, you know, but I'm trying to give it to him. one idea it's like a soft wheat cereal I can't believe it this thing was preserved man maybe it's not only edible but also sustainable like it always was you know I mean this could be as sustainable as it was initially produced I mean it could provide the same or very close nutritional value.

My mouth just fills, allowing the grains to stick to the roof of my mouth. Sorry, it's not like some horrible taste that you know you just never want to experience. again or a smell that you never want to smell again it's not like it's just a cheap green soup with a strange look that disgusting that's fat that's beef fat on the edge there I don't know what to do with this pot a careless, watch this move, the grain gets cloudy with the meat bullions with beef fat, leave everything on the set and get back to it and go ahead and make some oatmeal and hot chocolate and then let some oatmeal cool and I'll cut. and fry it and bacon grease right now I have to take a nap, so it's been two days and I feel perfectly fine.

I admit that under physical exertion I had a little reduced energy, but it's probably due to fatigue. I didn't get enough sleep the last few days, that was probably all. This is a perfectly edible portion. I had no ill effects whatsoever, just possible slowness. but other than that I'm fine try to shake it a little bit trying to shake it with a little bit of movement. Nice four ounce pemmican cake. I'm glad I was able to extract one. I think it's chocolate sprinkled on it. tray, let's try to get the chocolate, look at that chocolate there, wait, it still smells like meat powder, which is kind of interesting, we'll talk about that in a minute, what's the process, give this to that one, just pull the aluminum foil , yeah, I'm going to keep it, I mean, it's not very intact at all, we're just going to have to take this out, I took out a good portion of that bar, that's great, okay, let's look at the piece of chocolate. be spicy no, it's not, I didn't think it would be, it was the black pepper that made it spicy, there's no cayenne or anything like that in chocolate, it's just sugar and chocolate, you know, sugar and cocoa, whatever turned into complete dust it would be a perfect candidate for any type of cooking or whatever, look at all the different solid pieces with this ration, the soldiers became familiar with it, the 1906 was tested extensively in the field, at that time it was the most advanced survival ration in In the world, during the summer, soldiers would go on practice marches and travel four hundred to five hundred miles, they used this ration and it was satisfactory, it kept them sustained and it's not the oldest model that this goes back. to 1901. and this ration was in development for years.

An older one was tested in 1901 by 56 men during five days in the field. It was so effective that some of these guys even gained weight. A one and a quarter pound serving approximately 2000 calories. Some of them didn't eat as much back then, so they actually gained some weight, just add some water to this. I'm really curious to see how this blends together like that. I think that's why they say to melt it in a double boiler. method like you really almost have to melt it. I'm going to see how it goes, but I'm going to mix this up too and try some, let me try a small spoonful, this is great, hmm, it's not that bad, it's really not bad, I can't believe it, it's the oldest hot chocolate , this is the oldest chocolate I have ever consumed mmm, I can't, I'm just telling you I'm going to have another round of that right now, flawless, very smooth, good quality hot chocolate.

I mean, that was absolutely decadent, really 100%, do you like that except this cop there? It was kind of weird, I guess I don't know what's going to happen, kind of floating around that doesn't even seem to work, oh. wow, it looks like it totally works, never mind, it looks amazing, it's melting, look, it's like I'm going to make a hundred and twelve year old chocolate fondue, hmm, that's sweet chocolate, let's heat it up a little more I think what is necessary. We need something hot and we're going to put a little bit more in there too, choose the aluminum because that's not healthy, maybe just a little bit of water and adding that to it would help.

I have a feeling we'll see that I need a piece of chocolate while I wait here you know a lot of times when chocolate blooms it's just not very good, it's actually good chocolate, it's actually such a good quality and it's even good when it blooms, I'm pretty sure it's working, I think I'll give it a try. that's delicious the chocolate is 100 percent oh and it melts it just tastes like chocolate fondue a little gritty very little bits of chocolate still but oh this is so amazing making chocolate fondue this is actually work and the bain-marie method they suggest. it actually works, we'll leave it there for a minute, oddly enough, when I melted one of the most delicious chocolates I've ever tasted, and I weighed the salt, it was about 21 grams and the pepper is one gram, it's quite a process thin but it works it's working just add a little bit of moisture back to this yeah look at that yeah that's the way to do it added just a little bit of water and it's like chocolate syrup let's get this out of the pot and come back. on this tray, okay, the cups cooled down a little, that seems so good to me, I don't know why it's like a total serving, you know, that strange appeal of a snack that you can't find anywhere else, this is a maintenance like That's pretty much like pudding.

I'm going to try a bite like this. It's melted chocolate. It's like any other delicious melted chocolate. Hmm, with absolutely nothing unpleasant about the taste. In fact, it's strange. I can't taste pepper anymore. it was just an initial thing, I don't try it anymore and that was the black pepper that permeated this, it just made it spicy at first, it was strange how it worked, it's melted chocolate and it starts to solidify and a little bit the lake. I mean, I know I'm just going to add hot water, but this is something I might enjoy a little, it's like when you're baking cookies and there's the dough and you know there's been a raw egg, now I don't care and You eat a good portion anyway.

I feel like they're going to hit me like this is 112 112 years old. I'm eating chocolate that looks like old powdered milk and it's just not appealing. I want to say that? this is how this is not spoiled I mean the vacuum cleaner hiss was perfect it was just it's a perfectly preserved serving I've just never read yes, I would have a perfectly preserved serving it's a hundred pickles anything really about anything really about you know Let's say Five years is absolutely incredible that the fur is preserved, but not that old. I would have never expected it hmm, okay, I got it.

I guess I'll add hot water. What I'm probably going to do is add more powder and just add hot water and mix. up coke but this was fun man okay let's do it you know while it's boiling I'm just going to see if oh wow this is going to come out really easy I think maybe it's chocolate oh wow thanks that last chocolate which is going to be difficult to remove like you have to just take it out again, the chocolates bloom to where they don't come out right, so what I'm going to do here is add a little bit of boiling water to this, not too much, which is nice. paçoca right there, I mean the chocolate is that smooth, it's Sookie's smooth hot chocolate, it's like I don't think there's solid milk here, I think it's just cocoa and sugar and then it solidified into cubes.

I think that's what it is because it's like this reminds me of Spanish garbage and hot chocolate so I'm pretty sure there's no milk in there and that's why it's still good, almost certainly that's what's going on here and it's 50% cocoa, 50% sugar and compressed into these cubes. I think that's what it is and I don't even think it's like regular flower chocolate because it's not stale, there's nothing stale, there's nothing stale or off-putting to the taste of perfectly drinkable hot chocolate. I want to take a sip of this, yes, it's delicious and I'm going to add a little more boiling water here, let's do that.

I think I mixed it like it was diluted now. I think, oh yeah, it's extremely diluted. I messed it up a little bit. It was good before I thought about the part. They tell you that for a pint it's a little ridiculous because it's only a few ounces and it's crazy how the water is actually what makes it snap back into shape, I mean look at this, I mean it actually looks pretty good, that piece tasted black pepper, okay, a little bit still is, it was from the first piece anyway, it's pretty watery now, it doesn't have as much flavor.

I'll add, get that chocolate bar, essentially what this is all about. here's a little bit of water stained how much sticks with water it's like a chocolate paste, that's very little milk powder or no cocoa powder with sugar, some of the coke part seemed to have reformed slightly and also been absorbed. or I had a black pepper flavor transfer in the first cake, in the second it tastes more or less like one percent chocolate and that's what I was able to in this second round to give it a little more chocolate strength, yes, it is as watery many people consider this to be soft and watery hot chocolate along with these little bits of chocolate that are not 100% mixed yet and that is why it is suggested to do the double boiler method, we can make the chocolate you know essentially stick together that way, that's really good, go ahead and unwrap one of these, let's make some porridge, that's cooked wheat, you know, kill them, dry them with the outside hole that the bran was removed, they dry and They are ground into coarse powder and then cooked and steamed crushed by hand. and then put it back in the oven and dry it again and then dry it again and to where there is no more grit, the meat is fresh meat, lean and free of most of the fat.

Insignia is ground in a meat grinder and then undergoes an evaporation process. Wow, I just do it. I hate to even break this, there's a really satisfying nature to it's perfect form. I mean, it still smells strong, it has a strong peppery smell, yes, but the evaporation process that the meat goes through manages to not cook it at all and then it is carefully sifted and it feels like breaking a sand castle, so They say you can boil it with half a liter of water, so let's do it, let's put everything there, here it's two minutes, it has a pleasant green smell.

Wow, when is the porridge. I feel like I wasted it as soup, it's just not that good, I mean, if they have a lot of water and you need to stretch it out and you know, for hydration purposes, and you know if it was just a cold, rainy day or something. the soup would be excellent if i added a lot more salt, which i didn't, and the soup is boiled for about 20 minutes, this will be about three minutes now it doesn't smell bad, it smells mainly grainy with a light meat and it smells better than the layer top it's weird I don't want it in this gorge Wow, that thing really absorbs water so well and well this is five minutes I think it's serious but it says five minutes means it's actually been Seven minutes maybe I'm going to drink a little water so it doesn't whip up, let's add that water, turn up the heat again, turn it up to high, look at that, just smooth it out, that's as good as it's going to look.

It's nice and salty, oh yeah, I can definitely see how it will work once it's cold and then sliced ​​and fried. I can't wait to do it. I have bacon grease. I always keep bacon grease in my refrigerator. I always have it on hand. things are great to cook with, look, I don't want them to drip, it's good, right on the edge, you know, let's become the weirdest cooking show, okay, look, it's like an incredible, almost like a pasta, yeah, it's starting to like sticking to the bottom. from the pan, that's the sign of a ready porridge, nice and rich, okay, I'm going to sit this Lee on this tray for a second, okay, yeah, it's like it actually smells bad, it's starting to smell bad again, it's like it sucks. "I arranged the room the same way we smelled the refrigerator when I had this pot in there before and decided to throw it away.

I don't know, it's just not the most attractive thing in the world. I just won." I don't put it on the tray, I don't know why it's like I say, I guess it's as if the tray was the base, the base of the house where you put the dry product and then from there you throw it into the pot, that's how it has been. I guess maybe with the burgers we put them on the tray, but this is, oh man, okay, so I really mean, hey, the salt really helped put a good amount, ha, okay, so the meat It is cooked with the grain, even with the extensive process it takes. through it, the pieces will be trapped in your mouth, so it's like a meat paste mixed with a somewhat coarse wheat, you know it rehydrates and softens.

Oh, what's that sound in the background? It should be like scraping. I don't know who cares. It's, it's anyway, it doesn't smell very bad, it actually smells a little bad, it doesn't matter, you have that smell that emanates in the room and tells you that this is not attractive, why is it just not good quality to begin with? , you already know this. It's lean meat but I don't know, I mean how good it could be, it's not like they're giving them some kind of gourmet quality meat, I don't know, I don't like it,I don't really like it as porridge.

It's actually pretty hard, I think it's worse than, maybe I warmed it up to UM, okay, so these things the soldiers took good care of their emergency ration because if they lost it or if they took it and just ate it when they shouldn't , they would. they were deaf, but they actually docked their pay because they had to routinely contact their officer to do an inventory check and I've included the ration that he's grinding up, well, this is what I don't know if I eat much of this. as it is now Josh is not appealing flavor wise, still a very boring grown up grain flavor, almost still better dried, tasted better for some reason, I don't know how, but the grain itself tasted a bit more earthy natural and I'm just squishing this, it's just that it fits pretty well, it might remind me of mashed potatoes the way this happens here.

I think the biggest problem is that this is not under seasoned, hmm, sorry for the wind. beat with a split a metallic metal tasting beef again very just boring and not good quality or just acceptable meat flavor It's just a very weak metallic beef the grain is nice it has its own earthy quality like I mentioned you know what that one says? put lipstick on a pig, but again quick bacon, try it, okay, so it's happened, oh I don't know, maybe 45 minutes I put this porridge in the refrigerator, the cold looks good, yeah, that's working , what we're going to do is bring enjoy some bacon fat, they say you can cut it up and fry it if bacon or other fat is available, so that's what we'll do, you'll eat the top and oh wait, that never turn it down even a little bit or anything, oh, it's like popping like popcorn. make it normal and maybe I have too much oil, you know, I'm trying to live it here, gotta do it right here, let's add some salt to make it better, yeah, oh, yeah, okay, silly, mmm, you know it has a great smell to bacon, that's it, and look at that: salt, that's the way to do it, we put all the bacon everywhere here, oh, I don't think it should be like that, okay, so let's put it in Greece in the main pot thence. come on, can you imagine how awesome this would have been in a survival situation if you had bacon grease available.

I mean, yeah, so here's the thing when this was tested in 1901, the 56 soldiers who originally tested it for five days in the field. They were given the option at any time if they had intestinal upset or any kind of problem or dislike for this food, they had the option to just have their regular ration and they didn't even choose the regular ration, they actually thought it was pretty good, and you know They also give you a good idea of ​​what the regular portion must have been like because I think this is not the best food in the world.

A nice slow sizzle. Wow, it really looks like a hamburger. I think there is too much baking fat in this, but it will probably taste much better with additional salt. How brilliant it is. I bought this pan because it is blue. Okay, let's see if something is going on in the background of this. What's going on here? it breaks apart, oh, it's like a charred hamburger on that side, that's kind of nice. An all-American sizzle. I actually really like the way this looks at the top, a very nice sleeve that looks like it's a good thing, that's how it's supposed to be.

Look, I'm not sure if I'm actually going to be able to get a burger blade, but yeah, that just smells worse than before, it just doesn't seem to do much, it's extremely unpleasant and it smells at this point, it's weird. bacon grease, you know, once it cooks a little bit, it gives off that smell, that nice smell goes away, it's like the more it cooks and the more it goes through a process, it seems like no matter what you do with it, you know , trace. them up here here is not going well at all, so I guess the big finish smells much better with bacon, the grain is very dry at this point, it is provocative, but the back makes it much more attractive, the sodium that is exceptional, I don't know.

How did I add sodium? This really helped the bacon grease. I mean, if it's available, it's a good survival situation. I guess maybe you have it on hand, not on a regular trip, you know, potentially, ooh, the chocolates will arrive here by far. the best way to eat this is actually pretty good, I actually wasn't expecting much more but it didn't smell that good, no it doesn't smell very good, I don't know, it's still not better than before of course the bacon grease adds a nice smoked bacon flavor. I wish I had some more hot chocolate.

I'm safe, chocolate and then meatloaf. I can't imagine how amazing it is to be a soldier who has never eaten something like this before. He figured it was just. how wonderful this was in terms of innovation for a soldier, you know, to see something like this. I mean, probably no one had seen anything that they could imagine like that, it's like a lot of modern technology, you know, it's fascinating to us, now this had to have. It was fascinating for a soldier back then to try this when they were training in the summer, they ate one of these a day or the 56 guys who ate this in 1901 and some of them even gained weight, none of them lost weight. everyone liked the taste of it, it tastes so low until you fry it and make it fat, the chocolate is fantastic, this is here, I'm excited to try it, it doesn't taste that good again or I don't know, it really tastes like patacón.

I just call it pemmican, that's what green meat is combined, dried and combined into a stick which is Pelican, you can rehydrate this, this technology is technology developed into bigger things that became bigger survival rations over the years. years, you know, this was were withdrawn from service in 1922, but many of the numbered leftovers that were produced and shipped to France in 1918 and asked for four million. I hope they managed to get two million, at least a reduced million, it cost 63. and a half cents at the time I don't know how much it cost to potentially produce more in 1906, the technology was newer, own rations were larger components and potentially higher quality, this could be a better quality chocolate than our marine company, the one that people know. or this one, chocolate, a great morale-boosting component, has an absolute impregnation of pemmican, as if it transfers its flavor thoroughly with an unpleasant nuance of grain and meat dust that is really a kind of wasp, but it is like If I never wanted to complain about something.

So, it's very good. I would bet on the best it could be for its age and its quality, which I don't know if it is quality. I really do not know. I think the chocolate is once again of great quality. the other things not so much I don't think it's a reaction, many of the surplus numbers that were sent back to the US that were sent to France came back thinking about that waste of money that they were sold on the civilian market. this is in 1918, not this one, they were all used, you know, these access numbers to the pilots on the border with Mexico, this was also essentially like the first survival ration of pilots, like a real effectiveness for at least not a hundred percent official, but certainly one of the first, if not the first, effective self-contained, long-term storage compressed food type survival ration used by pilots, that's the story, not bad, I mean, this It's pretty cool, you know, this is like you actually know. that tastes like food you'd come out of circus fairs they make like weird food and you can smell that old grease and it's like questionable meat it's not that bad so this is essentially the great grandfather of American survival rations Army Emergency Ration from USA December 1906 packaged by the American Compressed Food Company passed through a new jersey but I feel that company did a great job making the cant hold for a long time its vacuum seal that lacquered can was still fine yellow paint that is double coated at the seams it was just a well protected rash and it was created to last indefinitely to last forever what a food discovery what an experience this is Steve 1989 I hope you liked the video and I will be back with something new. launched very well great see you