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This past weekend netboy541 and I ventured out, along with my brother, to my family's cabin in the backwoods of Ohio. We procured a sampling of German EPA, Norwegian Drytech REAL meals, and Canadian IMPs thanks to Treesuit (you rock man!). This was our first venture outside of US produced rations.

This is a review of the German EPA TYP I.

Let's just start with me saying this ration intimidated me. German food is a somewhat new experience to me. While Cincinnati is predominantly of German heritage, my knowledge of German food stops at Sauerbraten and potato cakes. Now German beer is a whole 'nother story entirely!

Before Netboy541 and I would attempt to tackle this ration, we opted to translate the entire box. Some of these I am sure are wrong, and I hope our German speaking friends will correct any errors we made.

streichholzbrief = matches
GrieBspeise mit fruchten = sweet thickened gelatin semolina with Fruit
Schmelzkasezubereitung= prepared cheese spread
Rindfleischschinkenwurst
mit Pflanzenol = Beef ham sausage with vegetable oil
Bierwurst = Beer sausage
Stimorol Gum = Caffeinated gum
Getrankepulver zur
herstellung eines
hypotonischen kaltgetranks= Drink Powder for hypotonic Cold drink
Ravioli mit Champignonsauce= Ravioli with mushroom sauce
Indische reispfanne mit
Geflugelhacksteaks = Indian rice with chicken hamburger
Hartkeks = Hard cracker
Roggenschrotbrot geschnitten= Rye flour bread cut

Here is a shot of the outside of the box: Contents laid out: The entrees Indische reispfanne mit Geflugelhacksteaks (Indian Rice with Chicken Hamburger) and Ravioli mit Champignonsauce (Ravioli with Mushroom Sauce) were left to boil for 8 minutes. Meanwhile we opened the Roggenschrotbrot, geschnitten (Rye Bread, sliced). We applied the Rindfleischschinkenwurst mit Pflanzenol (Beef ham sausage with vegetable oil) and Bierwurst to the Rye Bread. We also opened the Hartkeks (hard crackers) and applied the Schmelzkasezubereitung (prepared cheese spread). About this time our entrees were ready.
Opening the Ravioli mit Champignonsauce (Ravioli with Mushroom Sauce): Opening the Indische reispfanne mit Geflugelhacksteaks (Indian Rice with Chicken Hamburger): Plate all laid out (keep in mind this is only half the food, we made two plates) Now on to the Review!

Roggenschrotbrot, geschnitten
Portion: Inside the can there were approximately 6 slices. The first slice was a thicker cut than the rest.
Texture: Netboy541 and I disagreed about the moistness of the bread. He said it was dry and crumbly. I personally thought it was moist, it just had a tendency to crack / split because of all the ingredients in it. Big chunks of grain/rye were obvious.
Taste: Let me start it off by saying I hate rye bread. I have utter distain for it. Always have and always will. Regardless of this I was honor bound to try it. The first bite, and immediate sensation was that it was not too bad. A little grainy but mild flavor. The longer it sat on the palate, the more prevailent the rye taste became. All in all, I am not a fan.

Rindfleischschinkenwurst mit Pflanzenol (Beef ham sausage with vegetable oil) and Bierwurst
Portion: Both were in a small aluminum cup, similar in size to a condiment cup. I felt they were appropriately sized to be enjoyed as an appetizer to the main entrees.
Texture: I cannot avoid using the words Vienna Sausage. Essentially upon opening they both looked like a stumpy Vienna Sausage (with the exception of the Rindfleischschinkenwurst mit Pflanzenol having green flakes). The Bierwurst was softer, and you could spread it across the bread. There was no spreading the Rindfleischschinkenwurst mit Pflanzenol. It had a little more solid meat texture, while the Bierwurst was more of a potted meat spread consistency.
Taste: Bierwurst was far superior. It not only looks like a Vienna Sausage, but it tastes like one too. I consider myself a Vienna Sausage aficianado, so this was quite welcomed. It had the same saltiness of Vienna sausages, and even took some sting off the rye bread.
The Rindfleischschinkenwurst mit Pflanzenol was much more mild than the Bierwurst. The texture was more enjoyable, but the mild flavor was not.

Ravioli mit Champignonsauce
Portion: This seemed much larger than a US MRE. When opened there were 8 raviolis, and a number of very recognizable mushroom pieces.
Texture: The sauce was rich and creamy. The ravioli were a bit on the mushy side. The meat inside was extremely tender and resembled the Bierwurst.
Taste: Wow! The sauce was the stand out winner, but it was all quite good. The mushrooms were not at all earthy, and added some nice flavor. The meat in the ravioli was a bit dulled, but overall a suberp meal.

Indische reispfanne mit Geflugelhacksteaks (Indian Rice with Chicken Hamburger):
Portion: I found this to be a very filling dish. With splitting half with Netboy 541, I still found there to be plenty.
Texture: The rice was somewhat sticky. Stirring it with a spoon broke it up nicely. The Geflugelhacksteaks were the crispiest part of the meal (aside from the Hartkeks). The outside had a nice crispness like a crab cake. The inside had a consistency of a meatball.
Taste: Wow! That rice was off the charts good. I remember asking just before we dug in, "What do Germans know about Indian food?" Germany, you truly made me eat my words! That was the best rice I have ever had in my life. The seasoning, tenderness, moistness, it was all perfect! The Geflugelhacksteaks were an amazing contrast to the tender Indian Rice. Perfect dish!

TO BE CONTINUED....

Great review! Thanks for all the work you did with it!

Ravioli and Geflügekhacksteaks are very new dishes.

I have to confess, I had the Geflügelhacksteaks only yet.
They are pretty similar to the EPa Chevapcici Rye bread and pate or jam is what we eat for "continental breakfast" Did you have the "Hartkeks"? We call them "armour sheets" but I *love* them.

Don´t worry about the translation, it´s fine! Usually the instructions should have them (had them?) in english too.

How do you eat the potato cakes? Usually we have apple sauce with them.

Housil, thank you for the insight on the Continental Breakfast.

We did try the Harkteks, and I even went back for seconds. I will be reviewing them along with the rest of the items later today (ran out of time yesterday). More pics to come too!

As for potato cakes, when I get them at Ron's Roost (which for years was voted as having the best Hot Bacon Slaw in Cincinnati) they serve it traditional with Applesauce (along with an apple fritter). Now if I get a potato cake at Izzy's (a Jewish Deli in the area) they serve them with Thousand Island Dressing.

Latkes are great. We used to just have them dipped in sugar but jam would be good. Apple sauce would be even better. Dont know wht we never cottoned on to that one. There is a brand here called Osem, just add an egg, there is a brand called Stehls (?) in the US.

Im afraid how to make them fresh has been forgotten in the family

Laktes and bacon, that sounds like an interesting combination of kosher food

I love those meat balls and Indian rice, I think I'll have to look for a Type I EPA next time I complete my ration stock...

EPA TYP I REVIEW CONTINUED....

Hartkeks with Schmelzkasezubereitung (Prepared Cheese Spread)
Portion: Not often I say this, but I found there to be too many crackers. If not for the rye bread, then that many crackers may have been appropriate. Netboy541 was content with 1 cracker. I ate about three of them, and there were plenty left over. The Schmelzkasezubereitung (Prepared Cheese Spread) came in the same size "condiment cup" as the Rindfleischschinkenwurst mit Pflanzenol and Bierwurst. I found it to be an appropriate size for an appetizer to the main entrees.
Texture: Boy oh boy, lol. As Housil said, they are "Tank Armor". They were so hard I had to push them to the back of my mouth and crack them with my molars. Incisor teeth are no match for these!
Taste: The Hartkeks were ok, once you got past the hard texture. Not much in the way of taste. More flavor than a standard MRE cracker though. The Schmelzkasezubereitung was a bit of a let down though. It was oily, with a very light yellow color. I expected a flavorful beer cheese. Instead it was more remniscent of melter american cheese. Very little flavor, with slight cheddar finish.

Next Netboy541 and I moved on to dessert. First up was GrieBspeise mit fruchten which thanks to a previous review on the forum I found out is a sweet thickened gelatin semolina with Fruit. GrieBspeise mit fruchten
Portion: I feel this was an appropriately sized dessert dish.
Texture: The semolina portion of it was like a slightly wet custard. The fruit bits were moist, but sort of mushy in the mouth.
Taste: I felt like I could detect a light sweetness, similar to the aftertaste of honey. The bits of fruit were tart, and left a bitter after taste. This was one that neither I nor Netboy541 were very fond of.

Next up was the Schokolade (Chocolate). Schokolade
Portion: This was a full sized chocolate bar.
Texture: The chocolate was solid, with a satisfying snap when bit, or broken by hand.
Taste: To quote netboy541, "There are two things German's know: cars and chocolate." I'd like to add I am quite fond of their beer and Sauerbraten as well! As expected it was a superb German Dark Chocolate. I confess I am not a fan of dark chocolate (I am a wussy milk choclate and white chocolate guy) so netboy541 got the lion's share of this bar. He did not seem to mind it too much.

In conclusion I found this to be a very filling ration. While I was not a fan of all the components, the ones I did like made for a very filling meal. If I ever get the chance to get my hands on that Indische reispfanne mit Geflugelhacksteaks again I will jump at the opportunity!

biscuits brown wrote: Im afraid how to make them fresh has been forgotten in the family

Potato cakes?
Shred raw potatos into little pieces (like pizza cheese)
Squeeze the liquid out.
Now add egg, salt, pepper... to it.
Save the starch from the liquid and add it to the potato cake dough again.

Et violá

Fry them in a pan - bon appétit

QMGE81A wrote: I am a wussy milk choclate and white chocolate guy

Me too. I *love* UK ratpack chocolate

I had last night a 1997 EPa chocolate. I´m surprised that 2005 has already turned white?! They use dark chocolate into the EPa as it doesn´t melt like milk chocolate in summer/desert enviroment.

I believe it is caffeinated aswell, anyone any info on that?

housil wrote:

biscuits brown wrote: Im afraid how to make them fresh has been forgotten in the family

Potato cakes?
Shred raw potatos into little pieces (like pizza cheese)
Squeeze the liquid out.
Now add egg, salt, pepper... to it.
Save the starch from the liquid and add it to the potato cake dough again.

Et violá

Fry them in a pan - bon appétit

Thanks Ollie!!

Now I must email my mother

Cracker wrote:I believe it is caffeinated aswell, anyone any info on that?

The chocolate?!

Actually not.