MREInfo.com

Pretty sure the gravy was off. Super hard chunks, very cheese like and 2 hour later I'm burping the bad taste like crazy. Guessing it was likely stored wrong? Given that most everything else was fine.

I'd like to try a fresh one of these as it's not a meal we have in the UK, you hear sausage and gravy and biscuits and gravy on US shows and it's always intrigued me.

So far that MRE has been my most hated/disappointing out of any ration I have ever had...

Garron, really you can think of our "gravy" as really a cream sauce. Made the same way. Start with a fat and flour, turn it into a roux then add cream or milk. Often times the fat is based around fat rendered from cooking pork. Our version of breakfast pork is basically pork ground into burger, then highly seasoned with things like garlic, sage, thyme. That is formed into mall misshapen chunks or patties and cooked in a skillet. However just like anything the spices vary widely.

Many "gravies" for breakfast have loads of pepper in them and if its "saw-mill" gravy that means has had lots of little bits of cooked pork sausage stirred in. This is spooned over hot dense rolls of bread that we call biscuits. Think extra heavy dinner roll.

The whole thing combined into "buiscuits and gravy" is really just rolls and meaty cream sauce.

Cheers.

Good pacing in the review. Not a lot of editing required there I see

On the technical side, if you could get rid of the glare from the reflection of the lamp in the tray it would make it a lot more pleasant to look at.
Now it's got this bright spot in the middle that actually is a bit annoying to look at as it blinds you and it probably also messes with the camera exposure setting so everything else turns dark and makes it even harder to see.
A few times when it gets shaded it feels like such a relief for the eyes, and it's also good after you pour the entree out on the tray which removes the reflection.
If you can move the plate, or the light, or camera, .. you get the idea.. eliminate that perfect reflection from the lamp, that would be nice, if not I guess that's just the way it is

fatoutdoors wrote:Garron, really you can think of our "gravy" as really a cream sauce. Made the same way. Start with a fat and flour, turn it into a roux then add cream or milk. Often times the fat is based around fat rendered from cooking pork. Our version of breakfast pork is basically pork ground into burger, then highly seasoned with things like garlic, sage, thyme. That is formed into mall misshapen chunks or patties and cooked in a skillet. However just like anything the spices vary widely.

Many "gravies" for breakfast have loads of pepper in them and if its "saw-mill" gravy that means has had lots of little bits of cooked pork sausage stirred in. This is spooned over hot dense rolls of bread that we call biscuits. Think extra heavy dinner roll.

The whole thing combined into "buiscuits and gravy" is really just rolls and meaty cream sauce.

Cheers.

Nice one cheers mate, its one of those things I've been curious about but haven't seen a single one for sale yet in the UK and I don't want to drop £100+ on a case if I can find one with that menu I think it stopped in 2014. I may come across it one day.