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housil wrote:Since kman´s http://www.mreinfo.com/mre-longevity.html, we all know what the time temperature indicator (TTI) ist for.

We got a couple of boxes:



and had to discover that:



etc...

Today I opend the 2002 No:20 - Spaghetti w/Meat Sauce
The entree absolutly delicious as usually (Similar taste as the "good old" MCI Spahetti. But that just my opinion)

But, I´m sorry to say this, the :



were spoiled. The butter from the peanut butter was rancid. I guess from the heat the box was exposed. The crackers went strait to the trash.

The cheese spread had a similar suspicious taste. Not this worse but "unusual"...

Cool pics, housil - thanks for sharing them. I recently ran across a case of MREs from late 2003 that had a similar TTI color (though maybe not as dark in the center). I tried the Pork Rib from the case because I knew that one would have cheese spread in it. The cheese spread was ok, but maybe a little darker yellow than usual. And the Pork Rib/wheat snack bread was as good as always.

I'm not too surprised about those crackers going bad. Well, maybe I'm surprised that any peanut butter can go bad, but what I really mean to say is that since those are regular crackers (the kind you can find in any grocery store), they probably weren't specially-produced like the real MRE parts are so maybe that's why they went bad so fast.

I almost hate to ask, but when you say the peanut butter was "rancid", how exactly would you describe the taste?

kman wrote:Cool pics, housil - thanks for sharing them. I recently ran across a case of MREs from late 2003 that had a similar TTI color (though maybe not as dark in the center). I tried the Pork Rib from the case because I knew that one would have cheese spread in it. The cheese spread was ok, but maybe a little darker yellow than usual. And the Pork Rib/wheat snack bread was as good as always.

I'm not too surprised about those crackers going bad. Well, maybe I'm surprised that any peanut butter can go bad, but what I really mean to say is that since those are regular crackers (the kind you can find in any grocery store), they probably weren't specially-produced like the real MRE parts are so maybe that's why they went bad so fast.

I almost hate to ask, but when you say the peanut butter was "rancid", how exactly would you describe the taste?

The wheat snack bread was OK, "sweet" as usually. Just the color was a little bit more yellow than "normal"

Rancid: (I used the dictionary, don´t know for sure if "rancid" is the right word)

Have you ever smelled salad oil (or similar) that was spoiled?!
Thats very close to it.

The cheese spread was also not smooth than ususally (after knead!!), it still had little "crumbs" in.

For any further question´s, don´t hesitate to aks!!!



That´s why I "love" it. To share the experiences world wide

"Rancid" is probably the right word - it definitely describes something you don't want to eat. I was just trying to get an idea what the actual taste was like - and your spoiled salad oil explanation was probably the best one.

I can think of a couple of uses of the word "rancid":

"rancid milk" - spoiled milk, very spoiled, nasty - I don't have to imagine this taste, unforunately

"rancid meat" - spoiled meat, rotted...yuck...haven't had the pleasure and don't want it.

I see very well what rancid is: haven't ever forgotten an open pack of peanuts in a cupboard, found it back one year later, tried to eat the peanuts and "UGH...baaaah, pfffft!"





I've once had rancid peanut butter from an old K rat, I still remember it 20 years later

Stef wrote:I see very well what rancid is: haven't ever forgotten an open pack of peanuts in a cupboard, found it back one year later, tried to eat the peanuts and "UGH...baaaah, pfffft!"





I've once had rancid peanut butter from an old K rat, I still remember it 20 years later

E-x-a-c-t-l-y that was I meant One year old open peanuts...