Preview pictures for a video I shot on the weekend of my Sunday lunch. Sunday is usually the day my wife is away teaching kids to ride horses so its just me and my son for the mid day meal. I try to do my ration reviews at that time, he gets lunch from fresh food and I get food that is sometimes older than him (currently ALMOST .
The video is uploaded and in the queue but not yet scheduled for a particular date. I have the habit of releasing the videos at 0430 PST on Saturdays.
From Wiki:
"Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew)."
housil wrote:I like the French influence into Canadian rations.
And I would do (almost) anything for that Snickers in the fields
You know, it's funny...i've noticed major influences from French, British, and the US in the IMP's. I see a lot of French style in the recipes, British thoughts on breakfast and sundries, and the US influence in meal construction. But I thought it was just me that noticed it...
elandil wrote:
You know, it's funny...i've noticed major influences from French, British, and the US in the IMP's. I see a lot of French style in the recipes, British thoughts on breakfast and sundries, and the US influence in meal construction. But I thought it was just me that noticed it...
That is our Canadian identity. "Something from everyone".
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The best French inspired main I have had so far was Montreal Smoked Meat, similar to corned beef. Looking forward to more goodies in the next IMP, opening each one brings new surprises, except the bread, kind of getting sick of that lol.
Yeah, I can honestly say I almost prefer the IMP's over the other rations, it's a close race between it and the french. I've got 2 more, including 1 very special one, that I still need to do reviews on, then i'll be scrambling to try and find more.
Paul Buikema wrote:... except the bread, kind of getting sick of that lol.
Best ration "bread" I've had thus far is the Canada one. Slice it in two, toast and butter it (no toasters or butter in the field, I know). Delightful!
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