I never had much luck with them when they get old, don't buy "fresh" rations, so I just pitch them. When they work, they work great.

Charlie Duke, of Apollo 16 fame, was born in North Carolina. Consequently he learned to like eating grits. He took his cuisine with him on to his time at NASA. Somehow, he talked the space flight nutritionist into including specially prepared grits onto the flight menu. Fellow crew members John Youn...

Oddly, to my way of thinking, the MRE Chili is not one of the better entrees. It seems like they are just kinda phoning it in. It is identifiable as "Chili" but I think they should try harder.

One hopes it tastes better than it looks. MREs are good that way, I guess. Looks can be deceiving

1930 wasn't a recession, it was a nearly complete collapse. One thing that isn't appreciated, in those days official unemployment figures did not count those who worked for or employed by the government, it was strictly private sector. Nor did they count Farmers. And this was when there were far mor...

Why do I get the suspicion it will be little more than "Wheat Snack Bread" with ersatz cheese smeared over it? I will say that supermarket frozen pizza has gotten to the point it is almost edible, at only a fraction of the delivery pie price. They can keep cookies crisp in the packages, why not pizz...

I'd expect the combination knife-sharpener Oatmeal bar would be excellent in the Vanilla pudding. I've been meaning to start a thread on "Combinations" because there is quite a range of components available now across many years of production. So you can pair items that weren't possible. I've a lot ...

I recall when we were issued "fresh" MREs in the field, that the poundcakes were amazingly light and tasty. The dairy shakes are good but they are much improved in my view by reconstituting using whole milk versus water. Then crumble a large oatmeal cookie for a little crunch. I'd expect those short...

Nah, Steve1989 prolly has a whole case, and has ate several.

If only fresh bread could be preserved somehow - that crispy, crackly brown crust, the pillowy insides, slathered in dairy butter. Day old bread is still pretty good, but it loses something. It's nice that they have managed to make a shelf stable bread available that is "Generally Recognized As Sort...