Russian ration entree part 2 review
Posted: Tue Mar 08, 2016 10:56 pm
As I mentioned before, Steve1989 was so kind to send me the civil defense IRP. The amount of food provided for 24 hours is to much to eat at one time. So it was parceled out and will be tested a different times
I went on a river trip and ate the next items on the bank. Paddling upstream in March is difficult with a rain and snow melt off, so you work up an appetite and this entree took care of that. I cooked a tin of what looked stew from the label. I cooked the tin in a kettle of boiling water from the Swedish stove. I took that instead of the Russian kettle because it was windy and the Swedish stove has a wind screen. While it cooked I ate Russian Army loaves with tin with a spread that I could not translate. Then some hot tea
Main course
Cooking up in the Swedish kettle
Spread
Not bad on a Army Loaf
Looks like very dry Chili
With Crackers
Close up
Needed some U.S. type spice to bring out the flavors
Thank you Russia I enjoyed and was full for the rest of the day
I set the tin in the cold water and brought it to slow boil and refilled the burner one time. Then let the meal set in the hot water until I could grab it.
I must mention the seal broke on the tin after about 10 minutes as I saw a small amount of red on the surface.
While it was cooking I ate the spread on the Russian crackers cold. I have already reviewed the crackers but will mention again they have a rye taste and are very solid. They fill you up quick. The spread tasted like tomato sauce with possibly garlic and I could not tell what else was ground up in it. There were small beads of something visible. It tasted mild, but it was very filling and it could be used to improve or modify other items in the meal. This could have been added to the beef entree or used for the soup if you added boiling water and sugar to the remaining uneaten portion.
The main course looked like very dry American Chili or some type of bean salad. The flavor was also strong of tomato, but It was not spicy or hot.
The beans or lintels were very firm. The tomato sauce type base was very thick and could have used about one table spoon of boiling water to make a better broth. Has I eaten it in the mess tin I would have added one or two tablespoons of water to thin out the sauce. The flavor was also very mild and was missing the Typical American Spice for Chili type meals Cumin I added a good dash of MRE Tabasco and it was then very palatable. This was extremely dense and filled me up quickly. I had to force myself to finish the entire tin. I would have no problem eating this meal again and I think the key for these Russian Main Course entrees is to heat them up and get the juices mixed together
Also I think these meals have a massive amount of calories from my layman's point of view. You eat a Russian entree you get full fast.
Their Tea bags are again a mild version, but are very welcome on a windy river. As noted by other posters they include a great deal in the way of sugar.
for a 24 hour period this is great.
I still have some cans of pate to try also some desert snacks. I will review them as I go
I went on a river trip and ate the next items on the bank. Paddling upstream in March is difficult with a rain and snow melt off, so you work up an appetite and this entree took care of that. I cooked a tin of what looked stew from the label. I cooked the tin in a kettle of boiling water from the Swedish stove. I took that instead of the Russian kettle because it was windy and the Swedish stove has a wind screen. While it cooked I ate Russian Army loaves with tin with a spread that I could not translate. Then some hot tea
Main course
- main course
Cooking up in the Swedish kettle
- cooking up
- spread
- Spread on Russian Army Loaf
- Stew looks like Southwest Chili
- Crackers
- close up
- tabasco
- empty tin
I set the tin in the cold water and brought it to slow boil and refilled the burner one time. Then let the meal set in the hot water until I could grab it.
I must mention the seal broke on the tin after about 10 minutes as I saw a small amount of red on the surface.
While it was cooking I ate the spread on the Russian crackers cold. I have already reviewed the crackers but will mention again they have a rye taste and are very solid. They fill you up quick. The spread tasted like tomato sauce with possibly garlic and I could not tell what else was ground up in it. There were small beads of something visible. It tasted mild, but it was very filling and it could be used to improve or modify other items in the meal. This could have been added to the beef entree or used for the soup if you added boiling water and sugar to the remaining uneaten portion.
The main course looked like very dry American Chili or some type of bean salad. The flavor was also strong of tomato, but It was not spicy or hot.
The beans or lintels were very firm. The tomato sauce type base was very thick and could have used about one table spoon of boiling water to make a better broth. Has I eaten it in the mess tin I would have added one or two tablespoons of water to thin out the sauce. The flavor was also very mild and was missing the Typical American Spice for Chili type meals Cumin I added a good dash of MRE Tabasco and it was then very palatable. This was extremely dense and filled me up quickly. I had to force myself to finish the entire tin. I would have no problem eating this meal again and I think the key for these Russian Main Course entrees is to heat them up and get the juices mixed together
Also I think these meals have a massive amount of calories from my layman's point of view. You eat a Russian entree you get full fast.
Their Tea bags are again a mild version, but are very welcome on a windy river. As noted by other posters they include a great deal in the way of sugar.
for a 24 hour period this is great.
I still have some cans of pate to try also some desert snacks. I will review them as I go
