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Thought I'd share my recent RCIR menu 6 that I got of flea bay recently.

First up, picture of the box, wrapper removed. Contents removed from box. Entree was a pasta salmon salad to be consumed cold and chilli con carne as the main meal
First up was the salmon salad. Salad was tasty with big chunks of salmon. It wasn't too fishy for my taste and I'm not a fan of overly fishy tasting dishes. Enjoyed this dish. Picture of the soft caramels. Very good sweets. Next up the chicken liver pate. I found this to be very mild tasting with not much flavour to it. I was quite disappointed to be honest. I thought the French would have had some good pate in their packs. Still, it was not horrible by any means and I finished the whole tin. Spread on the biscuits. The biscuits themselves were great. I really liked them, both the sweat and savoury versions. Time to heat up the chilli. This was good too. Had a bit of a kick to it which I like. Quite spicy. I did detect the soy mince flavour, but overall was a good meal. A shot of the condiments packet.

This should have been first but I only ended up eating it the day after I started the pack. The breakfast was a berry muesli and I have to say this is now my favourite ration pack breakfast. Prior to this it was the MRE blueberry muesli but this tops that. Really tasty and milky to eat, I really enjoyed this. This was the dessert, a creme caramel. Surprisingly not as sweet as you would think. I enjoyed it but kept getting the feeling it was watered down if that makes sense. The coco beverage. Does what it ways on the lable. Hot and sweet, a good drink. Finally there was the nougat and the fruit bar. Both really goood.
Well that was my first RCIR. I really enjoyed it and will probably try another menu.

Thx for sharing. I´m a big fan of RCIR´s as the "French Cuisine" is a nice variety.

Looks really tasty - thanks for the review and pictures ToxicCarbon!

Nice review and pics, ToxicCarbon! One thing I've been curious about with the French RCIR menus---- the main entree items that are designed to be eaten without heating, in this case the salmon salad; would there be any significant loss of taste or other negative result of heating these items. As I don't prefer not heating entrees that I'm used to eating hot, even a slightly different version of the entree that makes it no longer intended to be eaten hot has no appeal to me. (hope that was less confusing to everyone than it was to me )

Hi, I don't know for this one but I prefer the "pork salad" hot although it's written "to be eaten cold" on the package.

Thanks for the reply Stef! Now that I think about it, it might depend on the oil content of the entree, possibly something like heating mustard, mayo, or ketchup along with an entree to flavor it up. I know when my unit got the MCIs before we switched to MREs, pretty much everything tasted better heated up, but that was mainly because if you did not heat them, the grease and fat in the top of the can would congeal and you'd stick your spoon into the can at 0:dark-30 when you can barely see what you're eating to begin with, and chomp down on a nice big chunk of fat or grease.....

ToxicCarbon, you mentioned that you got the feeling that the caramel was watered down, which does make sense because you'd be able to determine since it is fairly easy to tell something like that, but I don't recall you saying whether or not you heated it up, although I'd guess that heating it would be more likely to thicken it. If it was an old ration, there might be some separating of the ingredients in the caramel, but not sure if that makes alot of sense either.

Hi rationtin440,

rationtin440 wrote:Nice review and pics, ToxicCarbon! One thing I've been curious about with the French RCIR menus---- the main entree items that are designed to be eaten without heating, in this case the salmon salad; would there be any significant loss of taste or other negative result of heating these items. As I don't prefer not heating entrees that I'm used to eating hot, even a slightly different version of the entree that makes it no longer intended to be eaten hot has no appeal to me. (hope that was less confusing to everyone than it was to me )

Actually I think this entree would be quite good if heated up. If you manage to get hold of one of these give it a crack and let us know how it tastes It would be like a hot pasta dish with salmon pieces. The gelatine would also melt into a nice sauce. I think you may be on to something here

rationtin440 wrote:ToxicCarbon, you mentioned that you got the feeling that the caramel was watered down, which does make sense because you'd be able to determine since it is fairly easy to tell something like that, but I don't recall you saying whether or not you heated it up, although I'd guess that heating it would be more likely to thicken it. If it was an old ration, there might be some separating of the ingredients in the caramel, but not sure if that makes alot of sense either.

I didn't heat it up, just ate it cold. I don't think its meant to be heated as its covered in a plastic label but I could be wrong. I don't think heating it would make any difference to the flavour though. The ration was a newish one, expiry date was 2014. Everything looked good and not separated. What it tasted like to me was this:

with half the consistency and half the flavour, but same colour.

I've also just received a new British 24 hour pack which I'll do a review on soon. It's a menu 6, main meal is Lamb. There's a large amount of food in this pack, reminds of the Aussie rat packs in that respect. Funnily enough, most of the food components in the British pack are made in New Zealand, but the New Zealand packs don't have the same stuff or even look the same. The kiwi packs look more like the Aussie packs but with less variety of meals (only 6 different main meals I think)