The Fodder is Always Tastier on the Other Side
March 13, 2009|
Submitted by Eric Daniel
A couple months ago I remember seeing a story about Gordon Ramsay helping the British MoD develop a cookbook for use by military cooks in the field (by way of explanation British soldiers are issued either individual 24 hour rations (when they’re on the go) or squad sized, ten-man 24-hour rations (for when they‘re not.). Unlike American T rats, with the ten man rations there’s some actual cooking involved.)
This got me to thinking about all the informal MRE recipes we came up with or passed around, as well as experimenting with foreign rations when we trained with other countries (for the life of me I’ll never understand how the French can call dry toast and coffee “breakfast“.) Even now, I look back fondly upon the tinned “indische kip” (curried chicken) I picked up from the Dutch CAT team in 1991 (it was probably the best tasting “field” food I’d ever had, but absolutely had to be eaten warm, otherwise it was just scary) and German black bread and butter was always good in the morning (in addition to the regular mermite delivered green eggs and ham of course.)
Since then, food in the field has gotten real complicated. It seems that every 6 months they're coming out with a new ration which is better than the last (last I heard, the Army was fielding an "assault" ration for use during the first 72 hours of combat. What are you supposed to do if you end up fighting longer than 72 hours, wait for different issue?)
I’ve a trip to the Ukraine coming up, and I’m thinking this might be a good opportunity to take along a couple MREs and see if I can’t do any trading with the locals (not sure yet if we’re bringing our own snacks yet or eating on the economy as it were.) With all the multinational action going on, especially in Afghanistan, anyone try anything noteworthy?

