2011 menu #14 entree: "Ratatouille"

[TurtleNomad]

Ever since I first saw the Disney animated movie "Ratatouille", I've wanted to try this dish.

When I saw it on Kman's list of 2011 MRE changes, I was delighted! The only thing better than trying it, would be having a shelf stable version of it, conveniently shipped to me.

It didn't take too long for TheEpiCenter to carry it as a separate entree.
Sopacko also has it as part of one of their complete meals ("Menu B"), which I'll probably order a case of, eventually (that menu also includes my fav chicken tomato feta, and both the McRib and Beef Brisket - shiny!).

Let's start with the ingredients part of the box:

When I tried it, I had only glanced at the ingredients, and didn't realize it was whole grain pasta. This seems to be part of a gradual shift towards healthier (yet still "fun") MRE items.

Here's the nutritional stats:


Here it is, right after being heated in boiling water, and sliced open length-wise:

My first impression was that it looked nice (not scary!), and had a pleasant smell.

Let's stir it a bit:


...and the first spoonful:

Yum!

It was a nice change from all the tomato sauce based entrees. The veggies were fine, though not quite as good as the juicy tomatoes in the new feta chicken. There was no single dominant/overwhelming flavor, just a nice blend that I very much enjoyed. It didn't have that metallic/chemical after taste many entrees have.

Sides:
According to Kman's chart, the military menu includes "Baked Snack Crackers" and "Pound cake". I briefly considered opening a spare bag of BSCs, to try to achieve the "pure menu experience", but my brain insisted that the two were illogical pairings. Pound cake (IMO) goes with everything, so I did have one for dessert. It worked.

If you experiment with other accompaniments, please post your experiences.

Bottom line:
It's definitely different, and a very nice change from the "usual".
It's my new favorite of the military vegetarian entrees.
If you're doing an EpiCenter order, and are not a veggie-phobe, I highly recommend you add at least one.
I suspect the Disney tie-in will induce some curiosity with younger kids (please post your experiences if you try it on 'em).

I was very glad I'd ordered a few, and promptly moved them into all my emergency kits (and my birdwatching kit). I will definitely order more.

[biscuits brown]

An interesting "take" on the military heritage of ratatoullle; http://17thdivision.tripod.com/rationso ... /id16.html

Follow the link at the bottom of the article for a couple of recipes.

[Stef]

Thanks for sharing!
There's a traditionnal military song dating back to the WWI, sung on the "call to soup" bugle tune :
"c'est pas d'la soupe c'est du rata,
c'est pas d'la merde mais ça viendra"
That's no soup, that's "rata"(-touille)
That's not sh*t but it'll be soon"

[spinhouse247]

I'd like to see the MRE take of "sh*t on a shingle". Some of the old skoolers will know what I'm talking about.

[biscuits brown]

I'd like to see the MRE take of "sh*t on a shingle". Some of the old skoolers will know what I'm talking about.

It is do-able. "We have the technology.." as they used to say at the beginning of the Six Million Dollar Man.

I've always thought it sounded very good.

http://www.seabeecook.com/cookery/cooki ... ng_sos.htm

[rationtin440]

Ah yes, the old SOS! When my father-in-law served in the Air Force, they often had the SOS at the Mole-Hole out at Westover when it was a SAC base. One heck of an easy way to feed alot of people cheap.

[Treesuit]

Well the MRE's have something somehwat close and this is the "Cream Sausage with Gravy". Still very delicious in my mind.

[biscuits brown]

I didn't know there was an Army and a Navy SoS.

The difference between them sounds like New England clam chowder vs Manhatten clam chowder.

[LogDayFreshHots]

Treesuit beat me to it.

I was gonna mention taking the UGR Cream Gravy w/ Sausage and just throwing it over an entire loaf of sliced bread thats been toasted.

I don't think there is a difference between the services in preparing this delicacy. I've had a few times at different posts and it seemed to be made with either dried chipped beef like you can buy at the store in the little glass bottle to make cream chipped beef, or was made using ground beef or something close to it. I haven't had it with ground sausage but I wouldn't be surprised if the spices in the sausage add a bit more flavor.

I think this could be reduced to MRE size. Pre-toast a slice or two of bread and slip them into the thermostabilized pouch and put the cream gravy in another pouch. They could probably pack it all in one box slightly thicker than a regular protective box the pouches are sealed in. Maybe put the gravy pouch inside the box and attach the toast pouch to the outside of it with a couple dabs of adhesive? They could toast the bread to the point of making it a giant square crouton since the gravy will soften it up.... um, theoretically.

JM2C.....

[Bypah]

Treesuit beat me to it.

I was gonna mention taking the UGR Cream Gravy w/ Sausage and just throwing it over an entire loaf of sliced bread thats been toasted.


JM2C.....

Not only the UGR's but also the T rations have that too. I call it "mystery meat and gravy" since I had both sausage,beef and ground "meat" with gravy and they all taste and look the same
I have several of those T rations and believe me you can feed a lot of people from those tins. Same if you make it fron scratch homemade.