Hey rationtin! I just realized, your name is kindof in the title of this review! hah!
You're probably right, that old chocolate hunk is probably no good - I think it is most likely slightly rancid - ever open an old Ration and it has the kinda fruity and oily rancid smell? Always fun!! hehe
That chocolate mass is still in my freezer - I will soon put it in a pot and bring it to a simmer for that fondue I'd mentioned.. if it's still good I am eating it!!
You know, I had old MCI B-Unit crackers from 1968 that were perfectly fresh and I ate them with my girlfriend Carol. I have pics but she doesn't want me to share. Maybe I will share them anyway one day. Heck if you want I will PM a photo to ya! (Carol if you are reading this, I hope you don't hate me.)
I just had a Chicken Stew from a LRP from 1977 (around there DoP I think 74-77) and it made me feel kinda off.. so it is all in the storage. I say the ideal is a pitch black cool and dry place preferably 60 degrees Fahrenheit or so.
Thankyou Luis for your support! It makes me want to open, eat & photograph another one of my old Rations to share with you great folks!
Thankyou, as always, for the feedback and sharing your knowledge on this sorta thing. You, Kman, Bypah, dirbag, Housil, Ruleryak, Cavguy, norge, Mreheater, GermanEPA, Big_Jo, Treesuit, Laughing_Man, Ccilm94, Dangerous_Dave, DirtyDave, LogDayFreshHots and so many others that I feel dumb forgetting off the top of my head at the moment are such an invaluable part of the information collaborated on all these varieties of Military Rations. I have for years studied and been mystified by this whole subject and I forever will!
It only makes an already amazing thing better when great folks such as you and the rest of the folks here and luis0449 I am sorry I didn't mention you either! Or Norton, Ratatoo, RockyRaab, or the fellas on YouTube like Gundog, Gschultz, KiwiDude, Aldurin Hearth, and No East Too Far.
Heck - I am so grateful to companies like Natick Labs for getting the 4 billion funding from the Govt in the 60's to make these long shelf life foods.