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I've only had the Bridgford style of MRE Pizza. The cheese does not have a melted look like the pictures I see of XMRE Pizza. That cheese probably wouldn't melt in a 500 deg oven. Does anyone know if both brands taste the same? Have the same texture? Is one better than the other?

The XMRE one picture would be produced by Stirling Foods, and will likely be in some normal MRE menus, depending on producer and what not. They have to go by strict specifications by the DoD, so there might be very small differences, but it should basically look and taste the same, especially with how new of a entree it is. I've been curious too though, hoping to see it reviewed soon!

Can someone explain to me the fascination with MRE pizza? Is it really that good? It just seems like the crust would end up soft and soggy after being heated. Perhaps I will just have to try it.

amram wrote: ↑

Wed Apr 24, 2019 9:03 am

Can someone explain to me the fascination with MRE pizza? Is it really that good? It just seems like the crust would end up soft and soggy after being heated. Perhaps I will just have to try it.

At least - it´s a pizza

amram wrote: ↑

Wed Apr 24, 2019 9:03 am

Can someone explain to me the fascination with MRE pizza? Is it really that good? It just seems like the crust would end up soft and soggy after being heated. Perhaps I will just have to try it.

Its not exactly good, its just been an item that was wanted by the troops for over 20-30 years now, and just now was made possible to make according to the US army specifications.

I have only ever received the Bridgford type, and it's pretty lousy tasting. I keep getting it in custom US rations and foreign rations (Canadian). The Stirling or whatever version that looks like the cheese is melted, looks so much better. I know moisture is a problem with these kinds of foods which is why the pizza is actually pretty dry and not soggy. I would really prefer the MRE to come with pizza/marinara sauce in a sachet to be added to the pizza at time of eating, which I think would make it much more palatable. The same pizza/marinara sauce would also go great with the US Italian Breadsticks as a dip. Could be used on meats, with cheese on a cracker or tortilla, Italian sandwiches - all kinds of things! I continue to wonder why the US, which uses some Bridgford products, still has lousy bread. The UK breads are so much better in texture. Maybe because they aren't made to be store for 7+ years?

Okay, I ordered the Stirling brand pizza offered through XMRE for a taste test vs the Bridgford. I'll report back if one is more horrible than the other.

I did not find the Bridgford pizza to be horrible, since I went into my tasting of it with low expectations.
I had 4 pizza's and prepared them 4 different ways, and putting it in the oven actually elevated it from ration pizza to something resembling school lunch pizza. Which in the grand scheme of things isn't bad.

Exactly. I took it for what it was, a slice of room temperature school lunch pizza made a year ago and sealed in a bag . I’ve eaten worse MRE entrees.

ahhh i c now