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MRE's [ Military Meals Ready-to-Eat ]
Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna
https://www.nytimes.com/2021/06/08/d...dy-to-eat.html Unloved by Generations of Soldiers, the M.R.E. Finds a Fan Base The rations often derided as "Meals, Rarely Edible have gotten (somewhat) better and become objects of fascination for millions of civilians. By Priya Krishna June 8, 2021 "Kathleen Ehl had always thought of her business as a niche affair an online store called North Georgia Outdoors Supply that she and her husband run out of their home in Gainesville, selling Meals, Ready-to-Eat. M.R.E.s, as they are widely known, are thick pouches of shelf-stable rations created for the United States military. Theyre not particularly fancy or appetizing, and theyre technically not allowed to be sold commercially if they are made under a government contract, as most are. Ms.. Ehl and her husband, Oliver Walker, scour online auctions and salvage stores for the meals, and sell most of them to collectors and survivalists. But last February, when pandemic-induced panic buying kicked into high gear, their orders jumped from 100 a week to 100 a day. There were some nights my husband and I packed M.R.E.s from after the kids went to bed to 2 in the morning, said Ms. Ehl, 37. Early 2020 was a boom time for M.R.E. distributors across the country, from the major military suppliers to Army surplus stores. Yet today, as purchases of other pandemic fixations have flagged, the civilian fascination with the meals has persisted driven by caution (stocking up for the next potential pandemic or natural disaster) and curiosity. Though sales figures for M.R.E.s are hard to come by, given the questionable legality of some sales, the internet audience that discusses and taste-tests the rations has grown to millions. People who never thought theyd own an M.R.E. now keep them in their basement. Sylvia Marie, 26, ordered a few, including a Mexican-style chicken stew and a vegetarian taco pasta, shortly into the lockdown, while staying at her relatives home in South Windsor, Conn. She was looking for foods that were new to her and didnt require a great effort to make. On the website where she placed her order, a lot of the reviews were people who had been talking about how they had bought these to stock their bomb shelters, said Ms. Marie, a food-policy researcher at Tufts University. I dont think I would normally associate myself with that population. No one is more intrigued or puzzled by the phenomenon than the scientists and engineers who research and develop the meals at the Department of Defense Combat Feeding Division. At the divisions headquarters in Natick, Mass., the team spends years perfecting every detail of an M.R.E. before it is sent off to manufacturers: Is this beef ravioli as nutritious as possible, and shelf stable for up to three years? Can it survive a drop from a helicopter, or blistering desert temperatures? M.R.E.s are explicitly made for service members on operations away from a dining hall or field kitchen. Yet many people outside the military have long been interested in what soldiers eat. Wartime museums display the bland hardtack that sustained Civil War fighters, and the canned meats, breads and fruit of World War II, known as C rations. In the 1990s, after complaints from soldiers serving in the Persian Gulf war, the focus of ration development shifted to creating better-tasting and more diverse meals. Service members were invited to submit ideas for the menu, which expanded to 24 entrees, from 12, with vegetarian, halal and kosher options available. Every year, the least popular M.R.E.s are dropped from circulation and new ones are added; perennial favorites like spaghetti with meat sauce or beef ravioli are supplemented with dishes like a Mexican rice and bean bowl. In 2018, the highly anticipated pizza M.R.E. was introduced, made possible by technology that creates barriers to micro-organism growth between the layers of sauce, cheese and bread. Each M.R.E. contains a complete meal an entree, snacks, dessert and beverages with an average of about 1,200 calories and a variety of vitamins and minerals, some of them added. Every ingredient is meant to serve a purpose the beef jerky is fortified with caffeine, and the applesauce contains maltodextrin, which provides an energy boost. These food choices play a critical role on the battlefield, said Stephen Moody, the Combat Feeding Division chief. The right nutrition might be able to give us an edge, increasing a soldiers alertness or decision-making capabilities, he said. But why would a civilian want to eat one? I dont know, said Julie Smith, a food technologist in the division. The new interest, she added, seems antithetical to the growing movement toward buying fresh produce and cooking from scratch. Some veterans are just as bewildered. It cracks me up, said Emmanuella Franco, 27, who was a specialist in the Army National Guard from 2013 to 2019 and now works as a microbiology technician in Keeno, Calif.. You want to eat this nonmelting piece of plastic? Thats on you, man. Despising M.R.E.s is a long tradition in the military, where they have earned nicknames like Meals, Rejected by Everyone or Meals, Rarely Edible. But on platforms like YouTube and TikTok, a growing cadre of M.R.E. taste testers (most of them nonmilitary) are transfixed. They open and examine each component, including snacks like the ever-sought-out jalapeño cheese spread and popular desserts like cherry blueberry cobbler, as well as an accessory packet that usually contains toilet paper, a moist towelette, chewing gum and salt. Older M.R.E.s may include cigarettes, while non-American ones might have alcoholic drinks. One of the best-known YouTube reviewers is Steven Thomas. The 1.8 million subscribers to his channel Steve1989MREInfo have watched him fearlessly and even enthusiastically eat canned pork and eggs dating to 1945, or a ham and chicken loaf from 1984. Last April, views of his videos spiked to nine million, an all-time high for his channel. After first trying an M.R.E. at age 8 his father bought him one from an Army supply store in Lakewood, Fla., where Mr. Thomas still lives he became obsessed with tracking down rations from various countries and eras. In 2015, he started tasting them on camera. The rations are the closest thing to time travel, said Mr.. Thomas, 32. When you open something, and air hasnt touched that stuff in 50 or 100 years and it is just the same as it ever was, it is amazing. Even YouTube hosts with a broader scope are running M.R.E. taste tests like Emmy Cho, who runs a popular food channel called EmmyMade. Ms. Cho, 43, said the meals are both nostalgic and surprising you dont always know what youre going to find in one. You can look at the details of an M.R.E. and wonder why certain foods were included, she said. Its an accessible way to understand the military experience, which to civilians can feel like another world. Especially during the pandemic, buying the rations has helped people deal with a chaotic and unpredictable world, said Anastacia Marx de Salcedo, the author of the 2015 book Combat-Ready Kitchen: How the U. S. Military Shapes the Way You Eat. They are comfort food for courage. Development of the modern M.R.E. began in 1970, during the Vietnam War. Todays versions contain two important innovations: the retort pouch, made of flexible materials that can withstand the heat of sterilization, providing the shelf stability of canned food without the bulkiness; and the flameless ration heater, which uses a chemical reaction to warm an entree with just a little water. The Combat Feeding Division is constantly experimenting with ways to improve nutrition. The Massachusetts center has a food laboratory that could be mistaken for any commercial kitchen if not for the boxes of truffle macaroni and cheese in a tube (for U.S. Air Force pilots) and the portraits of soldiers lining the walls. On a recent Wednesday, Ann Barrett, a chemical engineer, and Michelle Richardson, a food technologist, were making vegetable omelets of varying volumes and fat content to see how a soldier could be most sated from the smallest package. Lauren Oleksyk, who leads the food engineering and analysis team, speculated about having soldiers wear sensors that detect what nutrients they need, and having a 3-D printer generate nutritionally appropriate food to be delivered via drone. Tom Yang, another food technologist, was experimenting with what is essentially a giant microwave to turn entrees like macaroni and cheese and buffalo chicken into granola-bar-size meals that could fit in a pocket. We understand its not gourmet food, said David Accetta, the chief of public affairs for the Armys research and development organization that oversees rations. True enough. In the pepperoni pizza, the crust is dense, the cheese is dry and flavorless, and the pepperoni lacks crunch and richness yet it invokes the pleasing nostalgia of a Lunchables. The cherry blueberry cobbler is a mildly flavorful goo. The cheese tortellini are rubbery and clumpy, though well sauced. Warming an M.R.E. doesnt fill the room with inviting aromas all youll smell is the metallic odor of the magnesium and iron inside the heater. Then again, consider the sheer number of requirements the meal has to meet, or the dire conditions in which a soldier is often eating one. Nasty or not, it will keep you alive, said Joe Guerrero, 20, an Army motor transportation operator stationed in Fort Bliss, Texas. Many M.R.E. sellers are hoping to capitalize on this spike in awareness to get civilians to think of the rations beyond the military context, and associate them with camping, hiking or emergency situations. Blair Calder, the owner of Meal Kit Supply in Buffalo, buys M.R.E. components and repackages them in his own retort pouches a common means of working around the commercial-resale ban. To make them more appealing to civilians, he doesnt use the Army Stamp font or any battlefield language or imagery. Tom Miller, a business director at Wornick Foods in Cincinnati, one of the three manufacturers that make most of the M.R.E.s, said his company is increasingly focused on manufacturing for food banks and other humanitarian organizations that help during natural disasters. (The Federal Emergency Management Agency also maintains a stockpile of the meals.) When a storm left millions of Texans without water or electricity in February, Shoshana Krieger and Mincho Jacob, who work for the housing nonprofit Basta, said the rations were far easier than hot meals to load and transport in bulk to individuals in need. If climate change continues to amplify the impact of natural disasters, these needs may increase. Still, M.R.E.s are far from mainstream. Selling them sometimes requires operating in a legal gray area. Ms. Ehl, of North Georgia Outdoors Supply, said she had heard of sellers stealing from military bases. There is too much of a stigma around the actual M.R.E. itself, said Steven Cyros, the founder of M.R.E. Depot and M.R.E. Wholesalers in San Clemente, Calif., and Tucson, Ariz. And dollars to calories, it is an expensive option compared with other prepared foods. (A single M.R.E. typically retails for about $10.) Mr. Cyros has had little success advertising in outdoor magazines the rations are probably too heavy for hikers, he said. But people may already be eating in military fashion without realizing it. Many everyday foods from Spam to energy bars originated as rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna. The military comes up with these innovations, Ms. Marx de Salcedo said. And when they are provided to soldiers, they seem like an odd sort of food. But eventually, she said, they become American comforts..." </> |
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MRE's [ Military Meals Ready-to-Eat ]
On Wed, 9 Jun 2021 11:17:55 -0700 (PDT), GM
> wrote: >Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna > >https://www.nytimes.com/2021/06/08/d...dy-to-eat.html > >Unloved by Generations of Soldiers, the M.R.E. Finds a Fan Base > >The rations often derided as Meals, Rarely Edible have gotten (somewhat) better and become objects of fascination for millions of civilians. > >By Priya Krishna >June 8, 2021 > >"Kathleen Ehl had always thought of her business as a niche affair an online store called North Georgia Outdoors Supply that she and her husband run out of their home in Gainesville, selling Meals, Ready-to-Eat. > >M.R.E.s, as they are widely known, are thick pouches of shelf-stable rations created for the United States military. Theyre not particularly fancy or appetizing, and theyre technically not allowed to be sold commercially if they are made under a government contract, as most are. Ms. Ehl and her husband, Oliver Walker, scour online auctions and salvage stores for the meals, and sell most of them to collectors and survivalists. > >But last February, when pandemic-induced panic buying kicked into high gear, their orders jumped from 100 a week to 100 a day. There were some nights my husband and I packed M.R.E.s from after the kids went to bed to 2 in the morning, said Ms. Ehl, 37. > >Early 2020 was a boom time for M.R.E. distributors across the country, from the major military suppliers to Army surplus stores. Yet today, as purchases of other pandemic fixations have flagged, the civilian fascination with the meals has persisted driven by caution (stocking up for the next potential pandemic or natural disaster) and curiosity. > >Though sales figures for M.R.E.s are hard to come by, given the questionable legality of some sales, the internet audience that discusses and taste-tests the rations has grown to millions. People who never thought theyd own an M.R.E. now keep them in their basement. > >Sylvia Marie, 26, ordered a few, including a Mexican-style chicken stew and a vegetarian taco pasta, shortly into the lockdown, while staying at her relatives home in South Windsor, Conn. She was looking for foods that were new to her and didnt require a great effort to make. > >On the website where she placed her order, a lot of the reviews were people who had been talking about how they had bought these to stock their bomb shelters, said Ms. Marie, a food-policy researcher at Tufts University. I dont think I would normally associate myself with that population. > >No one is more intrigued or puzzled by the phenomenon than the scientists and engineers who research and develop the meals at the Department of Defense Combat Feeding Division. At the divisions headquarters in Natick, Mass., the team spends years perfecting every detail of an M.R.E. before it is sent off to manufacturers: Is this beef ravioli as nutritious as possible, and shelf stable for up to three years? Can it survive a drop from a helicopter, or blistering desert temperatures? > >M.R.E.s are explicitly made for service members on operations away from a dining hall or field kitchen. Yet many people outside the military have long been interested in what soldiers eat. Wartime museums display the bland hardtack that sustained Civil War fighters, and the canned meats, breads and fruit of World War II, known as C rations. > >In the 1990s, after complaints from soldiers serving in the Persian Gulf war, the focus of ration development shifted to creating better-tasting and more diverse meals. Service members were invited to submit ideas for the menu, which expanded to 24 entrees, from 12, with vegetarian, halal and kosher options available. > >Every year, the least popular M.R.E.s are dropped from circulation and new ones are added; perennial favorites like spaghetti with meat sauce or beef ravioli are supplemented with dishes like a Mexican rice and bean bowl. In 2018, the highly anticipated pizza M.R.E. was introduced, made possible by technology that creates barriers to micro-organism growth between the layers of sauce, cheese and bread. > >Each M.R.E. contains a complete meal an entree, snacks, dessert and beverages with an average of about 1,200 calories and a variety of vitamins and minerals, some of them added. Every ingredient is meant to serve a purpose the beef jerky is fortified with caffeine, and the applesauce contains maltodextrin, which provides an energy boost. > >These food choices play a critical role on the battlefield, said Stephen Moody, the Combat Feeding Division chief. The right nutrition might be able to give us an edge, increasing a soldiers alertness or decision-making capabilities, he said. > >But why would a civilian want to eat one? > >I dont know, said Julie Smith, a food technologist in the division. The new interest, she added, seems antithetical to the growing movement toward buying fresh produce and cooking from scratch. > >Some veterans are just as bewildered. It cracks me up, said Emmanuella Franco, 27, who was a specialist in the Army National Guard from 2013 to 2019 and now works as a microbiology technician in Keeno, Calif. You want to eat this nonmelting piece of plastic? Thats on you, man. > >Despising M.R.E.s is a long tradition in the military, where they have earned nicknames like Meals, Rejected by Everyone or Meals, Rarely Edible. > >But on platforms like YouTube and TikTok, a growing cadre of M.R.E. taste testers (most of them nonmilitary) are transfixed. They open and examine each component, including snacks like the ever-sought-out jalapeo cheese spread and popular desserts like cherry blueberry cobbler, as well as an accessory packet that usually contains toilet paper, a moist towelette, chewing gum and salt. Older M.R.E.s may include cigarettes, while non-American ones might have alcoholic drinks. > >One of the best-known YouTube reviewers is Steven Thomas. The 1.8 million subscribers to his channel Steve1989MREInfo have watched him fearlessly and even enthusiastically eat canned pork and eggs dating to 1945, or a ham and chicken loaf from 1984. Last April, views of his videos spiked to nine million, an all-time high for his channel. > >After first trying an M.R.E. at age 8 his father bought him one from an Army supply store in Lakewood, Fla., where Mr. Thomas still lives he became obsessed with tracking down rations from various countries and eras. In 2015, he started tasting them on camera. > >The rations are the closest thing to time travel, said Mr. Thomas, 32. When you open something, and air hasnt touched that stuff in 50 or 100 years and it is just the same as it ever was, it is amazing. > >Even YouTube hosts with a broader scope are running M.R.E. taste tests like Emmy Cho, who runs a popular food channel called EmmyMade. Ms. Cho, 43, said the meals are both nostalgic and surprising you dont always know what youre going to find in one. > >You can look at the details of an M.R.E. and wonder why certain foods were included, she said. Its an accessible way to understand the military experience, which to civilians can feel like another world. > >Especially during the pandemic, buying the rations has helped people deal with a chaotic and unpredictable world, said Anastacia Marx de Salcedo, the author of the 2015 book Combat-Ready Kitchen: How the U. S. Military Shapes the Way You Eat. They are comfort food for courage. > >Development of the modern M.R.E. began in 1970, during the Vietnam War. Todays versions contain two important innovations: the retort pouch, made of flexible materials that can withstand the heat of sterilization, providing the shelf stability of canned food without the bulkiness; and the flameless ration heater, which uses a chemical reaction to warm an entree with just a little water. > >The Combat Feeding Division is constantly experimenting with ways to improve nutrition. The Massachusetts center has a food laboratory that could be mistaken for any commercial kitchen if not for the boxes of truffle macaroni and cheese in a tube (for U.S. Air Force pilots) and the portraits of soldiers lining the walls. > >On a recent Wednesday, Ann Barrett, a chemical engineer, and Michelle Richardson, a food technologist, were making vegetable omelets of varying volumes and fat content to see how a soldier could be most sated from the smallest package. > >Lauren Oleksyk, who leads the food engineering and analysis team, speculated about having soldiers wear sensors that detect what nutrients they need, and having a 3-D printer generate nutritionally appropriate food to be delivered via drone. Tom Yang, another food technologist, was experimenting with what is essentially a giant microwave to turn entrees like macaroni and cheese and buffalo chicken into granola-bar-size meals that could fit in a pocket. > >We understand its not gourmet food, said David Accetta, the chief of public affairs for the Armys research and development organization that oversees rations. > >True enough. In the pepperoni pizza, the crust is dense, the cheese is dry and flavorless, and the pepperoni lacks crunch and richness yet it invokes the pleasing nostalgia of a Lunchables. The cherry blueberry cobbler is a mildly flavorful goo. The cheese tortellini are rubbery and clumpy, though well sauced. Warming an M.R.E. doesnt fill the room with inviting aromas all youll smell is the metallic odor of the magnesium and iron inside the heater. > >Then again, consider the sheer number of requirements the meal has to meet, or the dire conditions in which a soldier is often eating one. > >Nasty or not, it will keep you alive, said Joe Guerrero, 20, an Army motor transportation operator stationed in Fort Bliss, Texas. > >Many M.R.E. sellers are hoping to capitalize on this spike in awareness to get civilians to think of the rations beyond the military context, and associate them with camping, hiking or emergency situations. > >Blair Calder, the owner of Meal Kit Supply in Buffalo, buys M.R.E. components and repackages them in his own retort pouches a common means of working around the commercial-resale ban. To make them more appealing to civilians, he doesnt use the Army Stamp font or any battlefield language or imagery. > >Tom Miller, a business director at Wornick Foods in Cincinnati, one of the three manufacturers that make most of the M.R.E.s, said his company is increasingly focused on manufacturing for food banks and other humanitarian organizations that help during natural disasters. (The Federal Emergency Management Agency also maintains a stockpile of the meals.) > >When a storm left millions of Texans without water or electricity in February, Shoshana Krieger and Mincho Jacob, who work for the housing nonprofit Basta, said the rations were far easier than hot meals to load and transport in bulk to individuals in need. If climate change continues to amplify the impact of natural disasters, these needs may increase. > >Still, M.R.E.s are far from mainstream. Selling them sometimes requires operating in a legal gray area. Ms. Ehl, of North Georgia Outdoors Supply, said she had heard of sellers stealing from military bases. > >There is too much of a stigma around the actual M.R.E. itself, said Steven Cyros, the founder of M.R.E. Depot and M.R.E. Wholesalers in San Clemente, Calif., and Tucson, Ariz. And dollars to calories, it is an expensive option compared with other prepared foods. (A single M.R.E. typically retails for about $10.) Mr. Cyros has had little success advertising in outdoor magazines the rations are probably too heavy for hikers, he said. > >But people may already be eating in military fashion without realizing it. Many everyday foods from Spam to energy bars originated as rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna. > >The military comes up with these innovations, Ms. Marx de Salcedo said. And when they are provided to soldiers, they seem like an odd sort of food. > >But eventually, she said, they become American comforts..." > ></> > > Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
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MRE's [ Military Meals Ready-to-Eat ]
On 6/9/2021 11:17 AM, GM wrote:
> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna > > SPAM pre-dates WWII. Of course, it got a big boost during the war. |
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MRE's [ Military Meals Ready-to-Eat ]
On Wednesday, June 9, 2021 at 3:30:25 PM UTC-5, Taxed and Spent wrote:
> On 6/9/2021 11:17 AM, GM wrote: > > Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna > > > > > SPAM pre-dates WWII. Of course, it got a big boost during the war. Yep, sloppy fact - checking by the NY Times, but then they've become a pretty sloppy outfit... Wiki: "Spam was introduced by Hormel on July 5, 1937. The Oxford Encyclopedia of Food and Drink in America states that the product was intended to increase the sale of pork shoulder which was not a very popular cut..." Our involvement in the war was four years away, so no "military" development, but it was an ideal product for eventual military use, and thus it spread... As one top Soviet general once confided, "Without American Studebaker trucks and Spam, we would have lost the war..." Wiki: "In addition to increasing production for the U.K., Hormel expanded Spam output as part of Allied aid to the similarly beleaguered Soviet Union.. In his memoir Khrushchev Remembers, Nikita Khrushchev declared: "Without Spam we wouldn't have been able to feed our army..." And: "As a consequence of World War II rationing and the Lend-Lease Act, Spam also gained prominence in the United Kingdom. British Prime Minister Margaret Thatcher later referred to it as a "wartime delicacy..." -- GM |
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MRE's [ Military Meals Ready-to-Eat ]
On Wed, 9 Jun 2021 13:30:17 -0700, Taxed and Spent
> wrote: >On 6/9/2021 11:17 AM, GM wrote: >> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna >> >> > >SPAM pre-dates WWII. Of course, it got a big boost during the war. > Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
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MRE's [ Military Meals Ready-to-Eat ]
On Wed, 9 Jun 2021 13:44:45 -0700 (PDT), GM
> wrote: >On Wednesday, June 9, 2021 at 3:30:25 PM UTC-5, Taxed and Spent wrote: >> On 6/9/2021 11:17 AM, GM wrote: >> > Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna >> > >> > >> SPAM pre-dates WWII. Of course, it got a big boost during the war. > > >Yep, sloppy fact - checking by the NY Times, but then they've become a pretty sloppy outfit... > >Wiki: "Spam was introduced by Hormel on July 5, 1937. The Oxford Encyclopedia of Food and Drink in America states that the product was intended to increase the sale of pork shoulder which was not a very popular cut..." > >Our involvement in the war was four years away, so no "military" development, but it was an ideal product for eventual military use, and thus it spread... > >As one top Soviet general once confided, "Without American Studebaker trucks and Spam, we would have lost the war..." > >Wiki: "In addition to increasing production for the U.K., Hormel expanded Spam output as part of Allied aid to the similarly beleaguered Soviet Union. In his memoir Khrushchev Remembers, Nikita Khrushchev declared: "Without Spam we wouldn't have been able to feed our army..." > >And: "As a consequence of World War II rationing and the Lend-Lease Act, Spam also gained prominence in the United Kingdom. British Prime Minister Margaret Thatcher later referred to it as a "wartime delicacy..." Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
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MRE's [ Military Meals Ready-to-Eat ]
On Wed, 9 Jun 2021 13:30:17 -0700, Taxed and Spent
> wrote: >On 6/9/2021 11:17 AM, GM wrote: >> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna >> >> > >SPAM pre-dates WWII. Of course, it got a big boost during the war. > Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
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MRE's [ Military Meals Ready-to-Eat ]
On Wednesday, June 9, 2021 at 5:11:29 PM UTC-4, Dave Smith wrote:
> On Wed, 9 Jun 2021 13:30:17 -0700, Taxed and Spent > > wrote: > >On 6/9/2021 11:17 AM, GM wrote: > >> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna > >> > >> > > > >SPAM pre-dates WWII. Of course, it got a big boost during the war. > > > Ask them, theyre here. "You can stop saying that now. Thank you." > -- > Not Dave Smith I have a case from the uss enterprise. I also have life vests with flashing beacons and coffee mugs. All from the carrier. Not tourist shit. |
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MRE's [ Military Meals Ready-to-Eat ]
On Wed, 9 Jun 2021 16:11:49 -0700 (PDT), Thomas >
wrote: >On Wednesday, June 9, 2021 at 5:11:29 PM UTC-4, Dave Smith wrote: >> On Wed, 9 Jun 2021 13:30:17 -0700, Taxed and Spent >> > wrote: >> >On 6/9/2021 11:17 AM, GM wrote: >> >> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna >> >> >> >> >> > >> >SPAM pre-dates WWII. Of course, it got a big boost during the war. >> > >> Ask them, theyre here. "You can stop saying that now. Thank you." >> -- >> Not Dave Smith >I have a case from the uss enterprise. I also have life vests with flashing beacons and coffee mugs. >All from the carrier. Not tourist shit. Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
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MRE's [ Military Meals Ready-to-Eat ]
Thomas wrote:
> > On Wed, 9 Jun 2021 13:30:17 -0700, Taxed and Spent > > > wrote: > > >On 6/9/2021 11:17 AM, GM wrote: > > >> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R..E.s are now used to package baby food and tuna > > >> > > >> > > > > > >SPAM pre-dates WWII. Of course, it got a big boost during the war. > I have a case from the uss enterprise. I also have life vests with flashing beacons and coffee mugs. > All from the carrier. Not tourist shit. The STARSHIP Enterprise, Thomas...!!!??? ;-) -- GM |
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MRE's [ Military Meals Ready-to-Eat ]
On Wed, 9 Jun 2021 17:06:46 -0700 (PDT), GM
> wrote: >Thomas wrote: > >> > On Wed, 9 Jun 2021 13:30:17 -0700, Taxed and Spent >> > > wrote: >> > >On 6/9/2021 11:17 AM, GM wrote: >> > >> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna >> > >> >> > >> >> > > >> > >SPAM pre-dates WWII. Of course, it got a big boost during the war. > >> I have a case from the uss enterprise. I also have life vests with flashing beacons and coffee mugs. >> All from the carrier. Not tourist shit. > > >The STARSHIP Enterprise, Thomas...!!!??? > >;-) Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
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MRE's [ Military Meals Ready-to-Eat ]
On Wednesday, June 9, 2021 at 2:17:58 PM UTC-4, GM wrote:
> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna > > https://www.nytimes.com/2021/06/08/d...dy-to-eat.html > > Unloved by Generations of Soldiers, the M.R.E. Finds a Fan Base > > The rations often derided as "Meals, Rarely Edible have gotten (somewhat) better and become objects of fascination for millions of civilians. > > By Priya Krishna > June 8, 2021 > > "Kathleen Ehl had always thought of her business as a niche affair an online store called North Georgia Outdoors Supply that she and her husband run out of their home in Gainesville, selling Meals, Ready-to-Eat. > > M.R.E.s, as they are widely known, are thick pouches of shelf-stable rations created for the United States military. Theyre not particularly fancy or appetizing, and theyre technically not allowed to be sold commercially if they are made under a government contract, as most are. Ms. Ehl and her husband, Oliver Walker, scour online auctions and salvage stores for the meals, and sell most of them to collectors and survivalists. > > But last February, when pandemic-induced panic buying kicked into high gear, their orders jumped from 100 a week to 100 a day. There were some nights my husband and I packed M.R.E.s from after the kids went to bed to 2 in the morning, said Ms. Ehl, 37. > > Early 2020 was a boom time for M.R.E. distributors across the country, from the major military suppliers to Army surplus stores. Yet today, as purchases of other pandemic fixations have flagged, the civilian fascination with the meals has persisted driven by caution (stocking up for the next potential pandemic or natural disaster) and curiosity. > > Though sales figures for M.R.E.s are hard to come by, given the questionable legality of some sales, the internet audience that discusses and taste-tests the rations has grown to millions. People who never thought theyd own an M.R.E. now keep them in their basement. > > Sylvia Marie, 26, ordered a few, including a Mexican-style chicken stew and a vegetarian taco pasta, shortly into the lockdown, while staying at her relatives home in South Windsor, Conn. She was looking for foods that were new to her and didnt require a great effort to make. > > On the website where she placed her order, a lot of the reviews were people who had been talking about how they had bought these to stock their bomb shelters, said Ms. Marie, a food-policy researcher at Tufts University. I dont think I would normally associate myself with that population. > > No one is more intrigued or puzzled by the phenomenon than the scientists and engineers who research and develop the meals at the Department of Defense Combat Feeding Division. At the divisions headquarters in Natick, Mass., the team spends years perfecting every detail of an M.R.E. before it is sent off to manufacturers: Is this beef ravioli as nutritious as possible, and shelf stable for up to three years? Can it survive a drop from a helicopter, or blistering desert temperatures? > > M.R.E.s are explicitly made for service members on operations away from a dining hall or field kitchen. Yet many people outside the military have long been interested in what soldiers eat. Wartime museums display the bland hardtack that sustained Civil War fighters, and the canned meats, breads and fruit of World War II, known as C rations. > > In the 1990s, after complaints from soldiers serving in the Persian Gulf war, the focus of ration development shifted to creating better-tasting and more diverse meals. Service members were invited to submit ideas for the menu, which expanded to 24 entrees, from 12, with vegetarian, halal and kosher options available. > > Every year, the least popular M.R.E.s are dropped from circulation and new ones are added; perennial favorites like spaghetti with meat sauce or beef ravioli are supplemented with dishes like a Mexican rice and bean bowl. In 2018, the highly anticipated pizza M.R.E. was introduced, made possible by technology that creates barriers to micro-organism growth between the layers of sauce, cheese and bread. > > Each M.R.E. contains a complete meal an entree, snacks, dessert and beverages with an average of about 1,200 calories and a variety of vitamins and minerals, some of them added. Every ingredient is meant to serve a purpose the beef jerky is fortified with caffeine, and the applesauce contains maltodextrin, which provides an energy boost. > > These food choices play a critical role on the battlefield, said Stephen Moody, the Combat Feeding Division chief. The right nutrition might be able to give us an edge, increasing a soldiers alertness or decision-making capabilities, he said. > > But why would a civilian want to eat one? > > I dont know, said Julie Smith, a food technologist in the division. The new interest, she added, seems antithetical to the growing movement toward buying fresh produce and cooking from scratch. > > Some veterans are just as bewildered. It cracks me up, said Emmanuella Franco, 27, who was a specialist in the Army National Guard from 2013 to 2019 and now works as a microbiology technician in Keeno, Calif. You want to eat this nonmelting piece of plastic? Thats on you, man. > > Despising M.R.E.s is a long tradition in the military, where they have earned nicknames like Meals, Rejected by Everyone or Meals, Rarely Edible. > > But on platforms like YouTube and TikTok, a growing cadre of M.R.E. taste testers (most of them nonmilitary) are transfixed. They open and examine each component, including snacks like the ever-sought-out jalapeño cheese spread and popular desserts like cherry blueberry cobbler, as well as an accessory packet that usually contains toilet paper, a moist towelette, chewing gum and salt. Older M.R.E.s may include cigarettes, while non-American ones might have alcoholic drinks. > > One of the best-known YouTube reviewers is Steven Thomas. The 1.8 million subscribers to his channel Steve1989MREInfo have watched him fearlessly and even enthusiastically eat canned pork and eggs dating to 1945, or a ham and chicken loaf from 1984. Last April, views of his videos spiked to nine million, an all-time high for his channel. > > After first trying an M.R.E. at age 8 his father bought him one from an Army supply store in Lakewood, Fla., where Mr. Thomas still lives he became obsessed with tracking down rations from various countries and eras. In 2015, he started tasting them on camera. > > The rations are the closest thing to time travel, said Mr. Thomas, 32. When you open something, and air hasnt touched that stuff in 50 or 100 years and it is just the same as it ever was, it is amazing. > > Even YouTube hosts with a broader scope are running M.R.E. taste tests like Emmy Cho, who runs a popular food channel called EmmyMade. Ms. Cho, 43, said the meals are both nostalgic and surprising you dont always know what youre going to find in one. > > You can look at the details of an M.R.E. and wonder why certain foods were included, she said. Its an accessible way to understand the military experience, which to civilians can feel like another world. > > Especially during the pandemic, buying the rations has helped people deal with a chaotic and unpredictable world, said Anastacia Marx de Salcedo, the author of the 2015 book Combat-Ready Kitchen: How the U. S. Military Shapes the Way You Eat. They are comfort food for courage. > > Development of the modern M.R.E. began in 1970, during the Vietnam War. Todays versions contain two important innovations: the retort pouch, made of flexible materials that can withstand the heat of sterilization, providing the shelf stability of canned food without the bulkiness; and the flameless ration heater, which uses a chemical reaction to warm an entree with just a little water. > > The Combat Feeding Division is constantly experimenting with ways to improve nutrition. The Massachusetts center has a food laboratory that could be mistaken for any commercial kitchen if not for the boxes of truffle macaroni and cheese in a tube (for U.S. Air Force pilots) and the portraits of soldiers lining the walls. > > On a recent Wednesday, Ann Barrett, a chemical engineer, and Michelle Richardson, a food technologist, were making vegetable omelets of varying volumes and fat content to see how a soldier could be most sated from the smallest package. > > Lauren Oleksyk, who leads the food engineering and analysis team, speculated about having soldiers wear sensors that detect what nutrients they need, and having a 3-D printer generate nutritionally appropriate food to be delivered via drone. Tom Yang, another food technologist, was experimenting with what is essentially a giant microwave to turn entrees like macaroni and cheese and buffalo chicken into granola-bar-size meals that could fit in a pocket. > > We understand its not gourmet food, said David Accetta, the chief of public affairs for the Armys research and development organization that oversees rations. > > True enough. In the pepperoni pizza, the crust is dense, the cheese is dry and flavorless, and the pepperoni lacks crunch and richness yet it invokes the pleasing nostalgia of a Lunchables. The cherry blueberry cobbler is a mildly flavorful goo. The cheese tortellini are rubbery and clumpy, though well sauced. Warming an M.R.E. doesnt fill the room with inviting aromas all youll smell is the metallic odor of the magnesium and iron inside the heater. > > Then again, consider the sheer number of requirements the meal has to meet, or the dire conditions in which a soldier is often eating one. > > Nasty or not, it will keep you alive, said Joe Guerrero, 20, an Army motor transportation operator stationed in Fort Bliss, Texas. > > Many M.R.E. sellers are hoping to capitalize on this spike in awareness to get civilians to think of the rations beyond the military context, and associate them with camping, hiking or emergency situations. > > Blair Calder, the owner of Meal Kit Supply in Buffalo, buys M.R.E. components and repackages them in his own retort pouches a common means of working around the commercial-resale ban. To make them more appealing to civilians, he doesnt use the Army Stamp font or any battlefield language or imagery. > > Tom Miller, a business director at Wornick Foods in Cincinnati, one of the three manufacturers that make most of the M.R.E.s, said his company is increasingly focused on manufacturing for food banks and other humanitarian organizations that help during natural disasters. (The Federal Emergency Management Agency also maintains a stockpile of the meals.) > > When a storm left millions of Texans without water or electricity in February, Shoshana Krieger and Mincho Jacob, who work for the housing nonprofit Basta, said the rations were far easier than hot meals to load and transport in bulk to individuals in need. If climate change continues to amplify the impact of natural disasters, these needs may increase. > > Still, M.R.E.s are far from mainstream. Selling them sometimes requires operating in a legal gray area. Ms. Ehl, of North Georgia Outdoors Supply, said she had heard of sellers stealing from military bases. > > There is too much of a stigma around the actual M.R.E. itself, said Steven Cyros, the founder of M.R.E. Depot and M.R.E. Wholesalers in San Clemente, Calif., and Tucson, Ariz. And dollars to calories, it is an expensive option compared with other prepared foods. (A single M.R.E. typically retails for about $10.) Mr. Cyros has had little success advertising in outdoor magazines the rations are probably too heavy for hikers, he said. > > But people may already be eating in military fashion without realizing it.. Many everyday foods from Spam to energy bars originated as rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna. > > The military comes up with these innovations, Ms. Marx de Salcedo said. And when they are provided to soldiers, they seem like an odd sort of food. > > But eventually, she said, they become American comforts..." Does Virginia have any real restaurants or is everything there military related? |
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MRE's [ Military Meals Ready-to-Eat ]
On Thu, 10 Jun 2021 02:57:24 -0700 (PDT), bruce bowser
> wrote: >On Wednesday, June 9, 2021 at 2:17:58 PM UTC-4, GM wrote: >> Many everyday foods from Spam to energy bars originated as military rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna >> >> https://www.nytimes.com/2021/06/08/d...dy-to-eat.html >> >> Unloved by Generations of Soldiers, the M.R.E. Finds a Fan Base >> >> The rations often derided as Meals, Rarely Edible have gotten (somewhat) better and become objects of fascination for millions of civilians. >> >> By Priya Krishna >> June 8, 2021 >> >> "Kathleen Ehl had always thought of her business as a niche affair an online store called North Georgia Outdoors Supply that she and her husband run out of their home in Gainesville, selling Meals, Ready-to-Eat. >> >> M.R.E.s, as they are widely known, are thick pouches of shelf-stable rations created for the United States military. Theyre not particularly fancy or appetizing, and theyre technically not allowed to be sold commercially if they are made under a government contract, as most are. Ms. Ehl and her husband, Oliver Walker, scour online auctions and salvage stores for the meals, and sell most of them to collectors and survivalists. >> >> But last February, when pandemic-induced panic buying kicked into high gear, their orders jumped from 100 a week to 100 a day. There were some nights my husband and I packed M.R.E.s from after the kids went to bed to 2 in the morning, said Ms. Ehl, 37. >> >> Early 2020 was a boom time for M.R.E. distributors across the country, from the major military suppliers to Army surplus stores. Yet today, as purchases of other pandemic fixations have flagged, the civilian fascination with the meals has persisted driven by caution (stocking up for the next potential pandemic or natural disaster) and curiosity. >> >> Though sales figures for M.R.E.s are hard to come by, given the questionable legality of some sales, the internet audience that discusses and taste-tests the rations has grown to millions. People who never thought theyd own an M.R.E. now keep them in their basement. >> >> Sylvia Marie, 26, ordered a few, including a Mexican-style chicken stew and a vegetarian taco pasta, shortly into the lockdown, while staying at her relatives home in South Windsor, Conn. She was looking for foods that were new to her and didnt require a great effort to make. >> >> On the website where she placed her order, a lot of the reviews were people who had been talking about how they had bought these to stock their bomb shelters, said Ms. Marie, a food-policy researcher at Tufts University. I dont think I would normally associate myself with that population. >> >> No one is more intrigued or puzzled by the phenomenon than the scientists and engineers who research and develop the meals at the Department of Defense Combat Feeding Division. At the divisions headquarters in Natick, Mass., the team spends years perfecting every detail of an M.R.E. before it is sent off to manufacturers: Is this beef ravioli as nutritious as possible, and shelf stable for up to three years? Can it survive a drop from a helicopter, or blistering desert temperatures? >> >> M.R.E.s are explicitly made for service members on operations away from a dining hall or field kitchen. Yet many people outside the military have long been interested in what soldiers eat. Wartime museums display the bland hardtack that sustained Civil War fighters, and the canned meats, breads and fruit of World War II, known as C rations. >> >> In the 1990s, after complaints from soldiers serving in the Persian Gulf war, the focus of ration development shifted to creating better-tasting and more diverse meals. Service members were invited to submit ideas for the menu, which expanded to 24 entrees, from 12, with vegetarian, halal and kosher options available. >> >> Every year, the least popular M.R.E.s are dropped from circulation and new ones are added; perennial favorites like spaghetti with meat sauce or beef ravioli are supplemented with dishes like a Mexican rice and bean bowl. In 2018, the highly anticipated pizza M.R.E. was introduced, made possible by technology that creates barriers to micro-organism growth between the layers of sauce, cheese and bread. >> >> Each M.R.E. contains a complete meal an entree, snacks, dessert and beverages with an average of about 1,200 calories and a variety of vitamins and minerals, some of them added. Every ingredient is meant to serve a purpose the beef jerky is fortified with caffeine, and the applesauce contains maltodextrin, which provides an energy boost. >> >> These food choices play a critical role on the battlefield, said Stephen Moody, the Combat Feeding Division chief. The right nutrition might be able to give us an edge, increasing a soldiers alertness or decision-making capabilities, he said. >> >> But why would a civilian want to eat one? >> >> I dont know, said Julie Smith, a food technologist in the division. The new interest, she added, seems antithetical to the growing movement toward buying fresh produce and cooking from scratch. >> >> Some veterans are just as bewildered. It cracks me up, said Emmanuella Franco, 27, who was a specialist in the Army National Guard from 2013 to 2019 and now works as a microbiology technician in Keeno, Calif. You want to eat this nonmelting piece of plastic? Thats on you, man. >> >> Despising M.R.E.s is a long tradition in the military, where they have earned nicknames like Meals, Rejected by Everyone or Meals, Rarely Edible. >> >> But on platforms like YouTube and TikTok, a growing cadre of M.R.E. taste testers (most of them nonmilitary) are transfixed. They open and examine each component, including snacks like the ever-sought-out jalapeo cheese spread and popular desserts like cherry blueberry cobbler, as well as an accessory packet that usually contains toilet paper, a moist towelette, chewing gum and salt. Older M.R.E.s may include cigarettes, while non-American ones might have alcoholic drinks. >> >> One of the best-known YouTube reviewers is Steven Thomas. The 1.8 million subscribers to his channel Steve1989MREInfo have watched him fearlessly and even enthusiastically eat canned pork and eggs dating to 1945, or a ham and chicken loaf from 1984. Last April, views of his videos spiked to nine million, an all-time high for his channel. >> >> After first trying an M.R.E. at age 8 his father bought him one from an Army supply store in Lakewood, Fla., where Mr. Thomas still lives he became obsessed with tracking down rations from various countries and eras. In 2015, he started tasting them on camera. >> >> The rations are the closest thing to time travel, said Mr. Thomas, 32. When you open something, and air hasnt touched that stuff in 50 or 100 years and it is just the same as it ever was, it is amazing. >> >> Even YouTube hosts with a broader scope are running M.R.E. taste tests like Emmy Cho, who runs a popular food channel called EmmyMade. Ms. Cho, 43, said the meals are both nostalgic and surprising you dont always know what youre going to find in one. >> >> You can look at the details of an M.R.E. and wonder why certain foods were included, she said. Its an accessible way to understand the military experience, which to civilians can feel like another world. >> >> Especially during the pandemic, buying the rations has helped people deal with a chaotic and unpredictable world, said Anastacia Marx de Salcedo, the author of the 2015 book Combat-Ready Kitchen: How the U. S. Military Shapes the Way You Eat. They are comfort food for courage. >> >> Development of the modern M.R.E. began in 1970, during the Vietnam War. Todays versions contain two important innovations: the retort pouch, made of flexible materials that can withstand the heat of sterilization, providing the shelf stability of canned food without the bulkiness; and the flameless ration heater, which uses a chemical reaction to warm an entree with just a little water. >> >> The Combat Feeding Division is constantly experimenting with ways to improve nutrition. The Massachusetts center has a food laboratory that could be mistaken for any commercial kitchen if not for the boxes of truffle macaroni and cheese in a tube (for U.S. Air Force pilots) and the portraits of soldiers lining the walls. >> >> On a recent Wednesday, Ann Barrett, a chemical engineer, and Michelle Richardson, a food technologist, were making vegetable omelets of varying volumes and fat content to see how a soldier could be most sated from the smallest package. >> >> Lauren Oleksyk, who leads the food engineering and analysis team, speculated about having soldiers wear sensors that detect what nutrients they need, and having a 3-D printer generate nutritionally appropriate food to be delivered via drone. Tom Yang, another food technologist, was experimenting with what is essentially a giant microwave to turn entrees like macaroni and cheese and buffalo chicken into granola-bar-size meals that could fit in a pocket. >> >> We understand its not gourmet food, said David Accetta, the chief of public affairs for the Armys research and development organization that oversees rations. >> >> True enough. In the pepperoni pizza, the crust is dense, the cheese is dry and flavorless, and the pepperoni lacks crunch and richness yet it invokes the pleasing nostalgia of a Lunchables. The cherry blueberry cobbler is a mildly flavorful goo. The cheese tortellini are rubbery and clumpy, though well sauced. Warming an M.R.E. doesnt fill the room with inviting aromas all youll smell is the metallic odor of the magnesium and iron inside the heater. >> >> Then again, consider the sheer number of requirements the meal has to meet, or the dire conditions in which a soldier is often eating one. >> >> Nasty or not, it will keep you alive, said Joe Guerrero, 20, an Army motor transportation operator stationed in Fort Bliss, Texas. >> >> Many M.R.E. sellers are hoping to capitalize on this spike in awareness to get civilians to think of the rations beyond the military context, and associate them with camping, hiking or emergency situations. >> >> Blair Calder, the owner of Meal Kit Supply in Buffalo, buys M.R.E. components and repackages them in his own retort pouches a common means of working around the commercial-resale ban. To make them more appealing to civilians, he doesnt use the Army Stamp font or any battlefield language or imagery. >> >> Tom Miller, a business director at Wornick Foods in Cincinnati, one of the three manufacturers that make most of the M.R.E.s, said his company is increasingly focused on manufacturing for food banks and other humanitarian organizations that help during natural disasters. (The Federal Emergency Management Agency also maintains a stockpile of the meals.) >> >> When a storm left millions of Texans without water or electricity in February, Shoshana Krieger and Mincho Jacob, who work for the housing nonprofit Basta, said the rations were far easier than hot meals to load and transport in bulk to individuals in need. If climate change continues to amplify the impact of natural disasters, these needs may increase. >> >> Still, M.R.E.s are far from mainstream. Selling them sometimes requires operating in a legal gray area. Ms. Ehl, of North Georgia Outdoors Supply, said she had heard of sellers stealing from military bases. >> >> There is too much of a stigma around the actual M.R.E. itself, said Steven Cyros, the founder of M.R.E. Depot and M.R.E. Wholesalers in San Clemente, Calif., and Tucson, Ariz. And dollars to calories, it is an expensive option compared with other prepared foods. (A single M.R.E. typically retails for about $10.) Mr. Cyros has had little success advertising in outdoor magazines the rations are probably too heavy for hikers, he said. >> >> But people may already be eating in military fashion without realizing it. Many everyday foods from Spam to energy bars originated as rations. Even the retort pouches made for M.R.E.s are now used to package baby food and tuna. >> >> The military comes up with these innovations, Ms. Marx de Salcedo said. And when they are provided to soldiers, they seem like an odd sort of food. >> >> But eventually, she said, they become American comforts..." > >Does Virginia have any real restaurants or is everything there military related? Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
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MRE's [ Military Meals Ready-to-Eat ]
On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote:
> Does Virginia have any real restaurants or is everything there military related? Here's a real restaurant in Virginia: <https://theinnatlittlewashington.com/restaurant/> Cindy Hamilton |
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MRE's [ Military Meals Ready-to-Eat ]
On 6/9/2021 2:17 PM, GM wrote:
> One of the best-known YouTube reviewers is Steven Thomas. The 1.8 million subscribers to his channel Steve1989MREInfo have watched him fearlessly and even enthusiastically eat canned pork and eggs dating to 1945, or a ham and chicken loaf from 1984. Last April, views of his videos spiked to nine million, an all-time high for his channel. > > After first trying an M.R.E. at age 8 his father bought him one from an Army supply store in Lakewood, Fla., where Mr. Thomas still lives he became obsessed with tracking down rations from various countries and eras. In 2015, he started tasting them on camera. > > The rations are the closest thing to time travel, said Mr. Thomas, 32. When you open something, and air hasnt touched that stuff in 50 or 100 years and it is just the same as it ever was, it is amazing. I've watched steve's videos many times. I don't know why I find it interesting, but they are a good watch. He once ate Civil War era cracker rations. |
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MRE's [ Military Meals Ready-to-Eat ]
Cindy Hamilton wrote:
> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > > > Does Virginia have any real restaurants or is everything there > > military related? > > Here's a real restaurant in Virginia: > > <https://theinnatlittlewashington.com/restaurant/> > > Cindy Hamilton I'd rather eat here. https://micasitamexicangrill.com/ The food is very good and all through the past months to March 2020, the lot was packed with at least pickup until they were able to open the inside. Still at limited capacity with a large takeout set going on. I saw multiple ubereats pickup when there 3June for a combined 'hail and fairwell' for me and Larry who are shifting to new local jobs since ours are moving to Millington TN. Oh, yes, I start a new one on the 21st. |
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MRE's [ Military Meals Ready-to-Eat ]
On Thursday, June 10, 2021 at 3:09:55 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > > > Does Virginia have any real restaurants or is everything there military related? > Here's a real restaurant in Virginia: > > <https://theinnatlittlewashington.com/restaurant/> > > Cindy Hamilton Now that's an amazing restaurant! |
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MRE's [ Military Meals Ready-to-Eat ]
On Thursday, June 10, 2021 at 1:51:45 PM UTC-10, cshenk wrote:
> Cindy Hamilton wrote: > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > > > > > Does Virginia have any real restaurants or is everything there > > > military related? > > > > Here's a real restaurant in Virginia: > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > Cindy Hamilton > I'd rather eat here. > > https://micasitamexicangrill.com/ > > The food is very good and all through the past months to March 2020, > the lot was packed with at least pickup until they were able to open > the inside. Still at limited capacity with a large takeout set going > on. I saw multiple ubereats pickup when there 3June for a combined > 'hail and fairwell' for me and Larry who are shifting to new local jobs > since ours are moving to Millington TN. > > Oh, yes, I start a new one on the 21st. That looks pretty much like the Mexican restaurants in our town. We got three now. That's an improvement over the one we used to have. Lunch today was a bento from KJ's. It's two pieces of fried chicken. This was served alongside two more pieces of fried chicken and a hot dog. Bentos on this rock will typically have some fish in it so it was a surprise to find more chicken and no fish. The hot dog is pretty normal. https://photos.app.goo.gl/Y8sm3iwq4Ekpv6os7 |
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MRE's [ Military Meals Ready-to-Eat ]
On 6/10/2021 7:51 PM, cshenk wrote:
> Cindy Hamilton wrote: > >> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: >> >>> Does Virginia have any real restaurants or is everything there >>> military related? >> >> Here's a real restaurant in Virginia: >> >> <https://theinnatlittlewashington.com/restaurant/> >> >> Cindy Hamilton > > I'd rather eat here. > > https://micasitamexicangrill.com/ > > The food is very good and all through the past months to March 2020, > the lot was packed with at least pickup until they were able to open > the inside. Still at limited capacity with a large takeout set going > on. I saw multiple ubereats pickup when there 3June for a combined > 'hail and fairwell' for me and Larry who are shifting to new local jobs > since ours are moving to Millington TN. > > Oh, yes, I start a new one on the 21st. > You're not moving to Millington, are you? Jill |
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MRE's [ Military Meals Ready-to-Eat ]
On 6/10/2021 6:09 AM, Cindy Hamilton wrote:
> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > >> Does Virginia have any real restaurants or is everything there military related? > > Here's a real restaurant in Virginia: > > <https://theinnatlittlewashington.com/restaurant/> > > Cindy Hamilton > Sort of reminds me of that fantastic Club at Dataw. |
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MRE's [ Military Meals Ready-to-Eat ]
dsi1 wrote:
> On Thursday, June 10, 2021 at 1:51:45 PM UTC-10, cshenk wrote: > > Cindy Hamilton wrote: > > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser > > > wrote: > > > > > > > Does Virginia have any real restaurants or is everything there > > > > military related? > > > > > > Here's a real restaurant in Virginia: > > > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > > > Cindy Hamilton > > I'd rather eat here. > > > > https://micasitamexicangrill.com/ > > > > The food is very good and all through the past months to March > > 2020, the lot was packed with at least pickup until they were able > > to open the inside. Still at limited capacity with a large takeout > > set going on. I saw multiple ubereats pickup when there 3June for a > > combined 'hail and fairwell' for me and Larry who are shifting to > > new local jobs since ours are moving to Millington TN. > > > > Oh, yes, I start a new one on the 21st. > > That looks pretty much like the Mexican restaurants in our town. We > got three now. That's an improvement over the one we used to have. The difference is the owners come from Mexico and kept to authentic. Once inside, it is actually very nice. Not 'cheap' at all! The prices however are very reasonable. > Lunch today was a bento from KJ's. It's two pieces of fried chicken. > This was served alongside two more pieces of fried chicken and a hot > dog. Bentos on this rock will typically have some fish in it so it > was a surprise to find more chicken and no fish. The hot dog is > pretty normal. https://photos.app.goo.gl/Y8sm3iwq4Ekpv6os7 Looks good to me but I want my veggies too! (I know, I'm whining for veggies, sorry). |
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MRE's [ Military Meals Ready-to-Eat ]
jmcquown wrote:
> On 6/10/2021 7:51 PM, cshenk wrote: > > Cindy Hamilton wrote: > > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser > > > wrote: > > > > > > > Does Virginia have any real restaurants or is everything there > > > > military related? > > > > > > Here's a real restaurant in Virginia: > > > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > > > Cindy Hamilton > > > > I'd rather eat here. > > > > https://micasitamexicangrill.com/ > > > > The food is very good and all through the past months to March 2020, > > the lot was packed with at least pickup until they were able to open > > the inside. Still at limited capacity with a large takeout set > > going on. I saw multiple ubereats pickup when there 3June for a > > combined 'hail and fairwell' for me and Larry who are shifting to > > new local jobs since ours are moving to Millington TN. > > > > Oh, yes, I start a new one on the 21st. > > > You're not moving to Millington, are you? > > Jill Nope, that's why the new job. Same GS level, longer drive but I'll manage. I'll be working training and education related things for the Navy still. More like IT types than Seabees. |
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MRE's [ Military Meals Ready-to-Eat ]
On Thursday, June 10, 2021 at 10:06:16 PM UTC-4, cshenk wrote:
> jmcquown wrote: > > > On 6/10/2021 7:51 PM, cshenk wrote: > > > Cindy Hamilton wrote: > > > > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser > > > > wrote: > > > > > > > > > Does Virginia have any real restaurants or is everything there > > > > > military related? > > > > > > > > Here's a real restaurant in Virginia: > > > > > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > > > > > Cindy Hamilton > > > > > > I'd rather eat here. > > > > > > https://micasitamexicangrill.com/ > > > > > > The food is very good and all through the past months to March 2020, > > > the lot was packed with at least pickup until they were able to open > > > the inside. Still at limited capacity with a large takeout set > > > going on. I saw multiple ubereats pickup when there 3June for a > > > combined 'hail and fairwell' for me and Larry who are shifting to > > > new local jobs since ours are moving to Millington TN. > > > > > > Oh, yes, I start a new one on the 21st. > > > > > You're not moving to Millington, are you? > > > > Jill > Nope, that's why the new job. Same GS level, longer drive but I'll > manage. I'll be working training and education related things for the > Navy still. More like IT types than Seabees. I once worked with an electrician who was from one of the Naval bases out in San Diego. California is a much better place for restaurants, I hear. Especially the ones in southern California and the bay area. |
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MRE's [ Military Meals Ready-to-Eat ]
On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote:
> Cindy Hamilton wrote: > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > > > > > Does Virginia have any real restaurants or is everything there > > > military related? > > > > Here's a real restaurant in Virginia: > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > Cindy Hamilton > I'd rather eat here. > > https://micasitamexicangrill.com/ The Inn at Little Washington is a little too rich for my blood. We're not especially fond of Mexican food. I'm trying to talk my husband into going here for our 32nd anniversary: <https://www.aysesturkishcafe.com/> We're both quite fond of it. Cindy Hamilton |
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MRE's [ Military Meals Ready-to-Eat ]
Cindy Hamilton wrote:
> On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote: > > Cindy Hamilton wrote: > > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser > > > wrote: > > > > > > > Does Virginia have any real restaurants or is everything there > > > > military related? > > > > > > Here's a real restaurant in Virginia: > > > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > > > Cindy Hamilton > > I'd rather eat here. > > > > https://micasitamexicangrill.com/ > > The Inn at Little Washington is a little too rich for my blood. > We're not especially fond of Mexican food. I'm trying to talk my > husband into going here for our 32nd anniversary: > > <https://www.aysesturkishcafe.com/> > > We're both quite fond of it. > > Cindy Hamilton That looks nice! A friend of mine is taking me out for Captain D's. It's a simple seafood chain but supposed to be pretty good. (Like all chains, if you have one, your's may not be very good or may be excellent. Locally, we have good ones). Apparently the Buffets are opening up here? Good. Captain D's has one. I'm told the salad bar at Harris Teeters is now open too. When we go, probably Sunday due to rain tomorrow, will get all the fixings and then we'll use a few romaine bits added to our own lettuce from the backyard. (My romaine isn't cropping yet). I might skip the tomatoes as mine are starting to crop nicely. |
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MRE's [ Military Meals Ready-to-Eat ]
Taxed and Spent wrote:
> On 6/10/2021 6:09 AM, Cindy Hamilton wrote: > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > > > > > Does Virginia have any real restaurants or is everything there > > > military related? > > > > Here's a real restaurant in Virginia: > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > Cindy Hamilton > > > > > Sort of reminds me of that fantastic Club at Dataw. They certainly had nice views at Dataw! |
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MRE's [ Military Meals Ready-to-Eat ]
On 6/11/2021 12:41 PM, cshenk wrote:
> Cindy Hamilton wrote: > >> On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote: >>> Cindy Hamilton wrote: >>> >>>> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser >>>> wrote: >>>> >>>>> Does Virginia have any real restaurants or is everything there >>>>> military related? >>>> >>>> Here's a real restaurant in Virginia: >>>> >>>> <https://theinnatlittlewashington.com/restaurant/> >>>> >>>> Cindy Hamilton >>> I'd rather eat here. >>> >>> https://micasitamexicangrill.com/ >> >> The Inn at Little Washington is a little too rich for my blood. >> We're not especially fond of Mexican food. I'm trying to talk my >> husband into going here for our 32nd anniversary: >> >> <https://www.aysesturkishcafe.com/> >> >> We're both quite fond of it. >> >> Cindy Hamilton > > That looks nice! > > A friend of mine is taking me out for Captain D's. It's a simple > seafood chain but supposed to be pretty good. (Like all chains, if you > have one, your's may not be very good or may be excellent. Locally, we > have good ones). > I remember Captain D's from when I lived in Memphis. It's great if you love battered deep fried fish. (I do, I just don't do it at home.) I can't speak for now or your location but back in the day the battered fried cod was excellent. Ditto the hush puppies.  They somewhat failed on the french fries so I would ask for extra hush puppies instead. It's been a long time... the ones I went to didn't have a buffet type setting. Jill |
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MRE's [ Military Meals Ready-to-Eat ]
On 6/11/2021 12:42 PM, cshenk wrote:
> Taxed and Spent wrote: > >> On 6/10/2021 6:09 AM, Cindy Hamilton wrote: >>> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: >>> >>>> Does Virginia have any real restaurants or is everything there >>>> military related? >>> >>> Here's a real restaurant in Virginia: >>> >>> <https://theinnatlittlewashington.com/restaurant/> >>> >>> Cindy Hamilton >>> >> >> >> Sort of reminds me of that fantastic Club at Dataw. > Heh. It wasn't *that* fantasic. > They certainly had nice views at Dataw! > It depends on where you were dining. The Club has different dining rooms and different menus for each one. The only nice views was if you sat outside on the back patio. I only did that once and that was many years ago when I went with a friend/neighbor and it wasn't hot outside. I think Taxed and Spent was referring to the fru-fru menus and prices. Jill |
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MRE's [ Military Meals Ready-to-Eat ]
jmcquown wrote:
> On 6/11/2021 12:41 PM, cshenk wrote: > > Cindy Hamilton wrote: > > > > > On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote: > > > > Cindy Hamilton wrote: > > > > > > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser > > > > > wrote: > > > > > > > > > > > Does Virginia have any real restaurants or is everything > > > > > > there military related? > > > > > > > > > > Here's a real restaurant in Virginia: > > > > > > > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > > > > > > > Cindy Hamilton > > > > I'd rather eat here. > > > > > > > > https://micasitamexicangrill.com/ > > > > > > The Inn at Little Washington is a little too rich for my blood. > > > We're not especially fond of Mexican food. I'm trying to talk my > > > husband into going here for our 32nd anniversary: > > > > > > <https://www.aysesturkishcafe.com/> > > > > > > We're both quite fond of it. > > > > > > Cindy Hamilton > > > > That looks nice! > > > > A friend of mine is taking me out for Captain D's. It's a simple > > seafood chain but supposed to be pretty good. (Like all chains, if > > you have one, your's may not be very good or may be excellent. > > Locally, we have good ones). > > > I remember Captain D's from when I lived in Memphis. It's great if > you love battered deep fried fish. (I do, I just don't do it at > home.) I can't speak for now or your location but back in the day > the battered fried cod was excellent. Ditto the hush puppies. > They somewhat failed on the french fries so I would ask for extra > hush puppies instead. It's been a long time... the ones I went to > didn't have a buffet type setting. > > Jill I'm looking forward to fried Okra. I'm sure the other seafoods will be fine too. Sadly the coleslaw is that icky sweet type apparently (can't stand that type) but they also have steamed broccoli and green beans. It's a simple place but they struggle to make ends meet like so many have at this time and this is what fits. Nothing wrong with that! As things open up here, we've been asked to host a weekend cookout at our place. Last we did that was 2019. We are in the plotting stage. One thing we settled fast. Mask or not at your discretion. Assumption if unmasked is fully vaccinated. No assumptions if masked as they've flopped rules so much that several said they'd be uncomfortable taking them off unless socially distant just now (protect others). Del's bringing his picnic table over for the yard. The picnic table inside the screened porch can seat 8. Del's can seat 8 with 1 on each end but they'd best be trim. Without social distancing we can seat 16, but in fact we worked out much more. My container garden tables! These are of various wood bits but generally 3ftx8ft with a few varients, once we turn them to container garden. I have 42ft of them along the outside of the screened porch and some 16 other feet worth that would be easily relocated to a central area. With a bit more difficulty, I can free another 12ft but it's on an old door for the yard fence. I also have an uncut-down 6x8 fence panel that will make another 16ft if cut down and legs added. I got more than enough. A couple of my lettuce containers were moved to another part of the yard and we moved 2 of them and placed them against each other. Works. Plenty of room to add more! Basically a low table that's 6ft wide. Those who can ground-sit, will be on various cushions. We expect 18 people. Many come as 2 or 3somes. Folks are bringing over old lawn furniture cushions. Now we are working on a second grill since mine is kinda small to fix food for 18 plus me and Don. Now folks are chatting foods (it's mostly potluck but I'm getting the steaks and some added chicken or pulled pork). We aim for the 20th so far. OH! Took so long to post this, Darrell has 8 'tiki lamps' with citronella to add. LaShonya adds 4 tabletop citronella candles. |
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MRE's [ Military Meals Ready-to-Eat ]
jmcquown wrote:
> On 6/11/2021 12:42 PM, cshenk wrote: > > Taxed and Spent wrote: > > > > > On 6/10/2021 6:09 AM, Cindy Hamilton wrote: > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser > > > > wrote: > > > > > > > > > Does Virginia have any real restaurants or is everything there > > > > > military related? > > > > > > > > Here's a real restaurant in Virginia: > > > > > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > > > > > Cindy Hamilton > > > > > > > > > > > > > Sort of reminds me of that fantastic Club at Dataw. > > > Heh. It wasn't that fantasic. > > > They certainly had nice views at Dataw! > > > It depends on where you were dining. The Club has different dining > rooms and different menus for each one. The only nice views was if > you sat outside on the back patio. I only did that once and that was > many years ago when I went with a friend/neighbor and it wasn't hot > outside. > > I think Taxed and Spent was referring to the fru-fru menus and prices. > > Jill Not sure and wasn't going to bother you to ask just now. So sorry about Buffy. |
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MRE's [ Military Meals Ready-to-Eat ]
On Fri, 11 Jun 2021 16:27:26 -0500, "cshenk"
> wrote: >jmcquown wrote: > >> On 6/11/2021 12:42 PM, cshenk wrote: >> > Taxed and Spent wrote: >> > >> > > On 6/10/2021 6:09 AM, Cindy Hamilton wrote: >> > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser >> > > > wrote: >> > > > >> > > > > Does Virginia have any real restaurants or is everything there >> > > > > military related? >> > > > >> > > > Here's a real restaurant in Virginia: >> > > > >> > > > <https://theinnatlittlewashington.com/restaurant/> >> > > > >> > > > Cindy Hamilton >> > > > >> > > >> > > >> > > Sort of reminds me of that fantastic Club at Dataw. >> > >> Heh. It wasn't that fantasic. >> >> > They certainly had nice views at Dataw! >> > >> It depends on where you were dining. The Club has different dining >> rooms and different menus for each one. The only nice views was if >> you sat outside on the back patio. I only did that once and that was >> many years ago when I went with a friend/neighbor and it wasn't hot >> outside. >> >> I think Taxed and Spent was referring to the fru-fru menus and prices. >> >> Jill > >Not sure and wasn't going to bother you to ask just now. So sorry >about Buffy. Ask them, theyre here. "You can stop saying that now. Thank you." -- Bruce (not Dave Smith) |
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MRE's [ Military Meals Ready-to-Eat ]
On Fri, 11 Jun 2021 16:26:01 -0500, "cshenk"
> wrote: >jmcquown wrote: > >> On 6/11/2021 12:41 PM, cshenk wrote: >> > Cindy Hamilton wrote: >> > >> > > On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote: >> > > > Cindy Hamilton wrote: >> > > > >> > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser >> > > > > wrote: >> > > > > >> > > > > > Does Virginia have any real restaurants or is everything >> > > > > > there military related? >> > > > > >> > > > > Here's a real restaurant in Virginia: >> > > > > >> > > > > <https://theinnatlittlewashington.com/restaurant/> >> > > > > >> > > > > Cindy Hamilton >> > > > I'd rather eat here. >> > > > >> > > > https://micasitamexicangrill.com/ >> > > >> > > The Inn at Little Washington is a little too rich for my blood. >> > > We're not especially fond of Mexican food. I'm trying to talk my >> > > husband into going here for our 32nd anniversary: >> > > >> > > <https://www.aysesturkishcafe.com/> >> > > >> > > We're both quite fond of it. >> > > >> > > Cindy Hamilton >> > >> > That looks nice! >> > >> > A friend of mine is taking me out for Captain D's. It's a simple >> > seafood chain but supposed to be pretty good. (Like all chains, if >> > you have one, your's may not be very good or may be excellent. >> > Locally, we have good ones). >> > >> I remember Captain D's from when I lived in Memphis. It's great if >> you love battered deep fried fish. (I do, I just don't do it at >> home.) I can't speak for now or your location but back in the day >> the battered fried cod was excellent. Ditto the hush puppies. >> They somewhat failed on the french fries so I would ask for extra >> hush puppies instead. It's been a long time... the ones I went to >> didn't have a buffet type setting. >> >> Jill > >I'm looking forward to fried Okra. I'm sure the other seafoods will be >fine too. Sadly the coleslaw is that icky sweet type apparently (can't >stand that type) but they also have steamed broccoli and green beans. > >It's a simple place but they struggle to make ends meet like so many >have at this time and this is what fits. Nothing wrong with that! > >As things open up here, we've been asked to host a weekend cookout at >our place. Last we did that was 2019. > >We are in the plotting stage. One thing we settled fast. Mask or not >at your discretion. Assumption if unmasked is fully vaccinated. No >assumptions if masked as they've flopped rules so much that several >said they'd be uncomfortable taking them off unless socially distant >just now (protect others). > >Del's bringing his picnic table over for the yard. The picnic table >inside the screened porch can seat 8. Del's can seat 8 with 1 on each >end but they'd best be trim. > >Without social distancing we can seat 16, but in fact we worked out >much more. My container garden tables! These are of various wood bits >but generally 3ftx8ft with a few varients, once we turn them to >container garden. > >I have 42ft of them along the outside of the screened porch and some 16 >other feet worth that would be easily relocated to a central area. > >With a bit more difficulty, I can free another 12ft but it's on an old >door for the yard fence. I also have an uncut-down 6x8 fence panel >that will make another 16ft if cut down and legs added. I got more >than enough. > >A couple of my lettuce containers were moved to another part of the >yard and we moved 2 of them and placed them against each other. Works. >Plenty of room to add more! Basically a low table that's 6ft wide. > >Those who can ground-sit, will be on various cushions. We expect 18 >people. Many come as 2 or 3somes. > >Folks are bringing over old lawn furniture cushions. Now we are >working on a second grill since mine is kinda small to fix food for 18 >plus me and Don. > >Now folks are chatting foods (it's mostly potluck but I'm getting the >steaks and some added chicken or pulled pork). We aim for the 20th so >far. > >OH! Took so long to post this, Darrell has 8 'tiki lamps' with >citronella to add. LaShonya adds 4 tabletop citronella candles. Ask them, theyre here. "You can stop saying that now. Thank you." -- Bruce (not Dave Smith) |
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MRE's [ Military Meals Ready-to-Eat ]
On Fri, 11 Jun 2021 13:41:58 -0400, jmcquown >
wrote: >On 6/11/2021 12:42 PM, cshenk wrote: >> Taxed and Spent wrote: >> >>> On 6/10/2021 6:09 AM, Cindy Hamilton wrote: >>>> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: >>>> >>>>> Does Virginia have any real restaurants or is everything there >>>>> military related? >>>> >>>> Here's a real restaurant in Virginia: >>>> >>>> <https://theinnatlittlewashington.com/restaurant/> >>>> >>>> Cindy Hamilton >>>> >>> >>> >>> Sort of reminds me of that fantastic Club at Dataw. >> >Heh. It wasn't *that* fantasic. > >> They certainly had nice views at Dataw! >> >It depends on where you were dining. The Club has different dining >rooms and different menus for each one. The only nice views was if you >sat outside on the back patio. I only did that once and that was many >years ago when I went with a friend/neighbor and it wasn't hot outside. > >I think Taxed and Spent was referring to the fru-fru menus and prices. > >Jill Ask them, theyre here. "You can stop saying that now. Thank you." -- Bruce (not Dave Smith) |
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MRE's [ Military Meals Ready-to-Eat ]
On Fri, 11 Jun 2021 13:19:45 -0400, jmcquown >
wrote: >On 6/11/2021 12:41 PM, cshenk wrote: >> Cindy Hamilton wrote: >> >>> On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote: >>>> Cindy Hamilton wrote: >>>> >>>>> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser >>>>> wrote: >>>>> >>>>>> Does Virginia have any real restaurants or is everything there >>>>>> military related? >>>>> >>>>> Here's a real restaurant in Virginia: >>>>> >>>>> <https://theinnatlittlewashington.com/restaurant/> >>>>> >>>>> Cindy Hamilton >>>> I'd rather eat here. >>>> >>>> https://micasitamexicangrill.com/ >>> >>> The Inn at Little Washington is a little too rich for my blood. >>> We're not especially fond of Mexican food. I'm trying to talk my >>> husband into going here for our 32nd anniversary: >>> >>> <https://www.aysesturkishcafe.com/> >>> >>> We're both quite fond of it. >>> >>> Cindy Hamilton >> >> That looks nice! >> >> A friend of mine is taking me out for Captain D's. It's a simple >> seafood chain but supposed to be pretty good. (Like all chains, if you >> have one, your's may not be very good or may be excellent. Locally, we >> have good ones). >> >I remember Captain D's from when I lived in Memphis. It's great if you >love battered deep fried fish. (I do, I just don't do it at home.) I >can't speak for now or your location but back in the day the battered >fried cod was excellent. Ditto the hush puppies. They somewhat >failed on the french fries so I would ask for extra hush puppies >instead. It's been a long time... the ones I went to didn't have a >buffet type setting. > >Jill Ask them, theyre here. "You can stop saying that now. Thank you." -- Bruce (not Dave Smith) |
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MRE's [ Military Meals Ready-to-Eat ]
On Fri, 11 Jun 2021 11:42:45 -0500, "cshenk"
> wrote: >Taxed and Spent wrote: > >> On 6/10/2021 6:09 AM, Cindy Hamilton wrote: >> > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: >> > >> > > Does Virginia have any real restaurants or is everything there >> > > military related? >> > >> > Here's a real restaurant in Virginia: >> > >> > <https://theinnatlittlewashington.com/restaurant/> >> > >> > Cindy Hamilton >> > >> >> >> Sort of reminds me of that fantastic Club at Dataw. > >They certainly had nice views at Dataw! Ask them, theyre here. "You can stop saying that now. Thank you." -- Bruce (not Dave Smith) |
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MRE's [ Military Meals Ready-to-Eat ]
On Fri, 11 Jun 2021 11:41:32 -0500, "cshenk"
> wrote: >Cindy Hamilton wrote: > >> On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote: >> > Cindy Hamilton wrote: >> > >> > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser >> > > wrote: >> > > >> > > > Does Virginia have any real restaurants or is everything there >> > > > military related? >> > > >> > > Here's a real restaurant in Virginia: >> > > >> > > <https://theinnatlittlewashington.com/restaurant/> >> > > >> > > Cindy Hamilton >> > I'd rather eat here. >> > >> > https://micasitamexicangrill.com/ >> >> The Inn at Little Washington is a little too rich for my blood. >> We're not especially fond of Mexican food. I'm trying to talk my >> husband into going here for our 32nd anniversary: >> >> <https://www.aysesturkishcafe.com/> >> >> We're both quite fond of it. >> >> Cindy Hamilton > >That looks nice! > >A friend of mine is taking me out for Captain D's. It's a simple >seafood chain but supposed to be pretty good. (Like all chains, if you >have one, your's may not be very good or may be excellent. Locally, we >have good ones). > > >Apparently the Buffets are opening up here? Good. Captain D's has one. > >I'm told the salad bar at Harris Teeters is now open too. When we go, >probably Sunday due to rain tomorrow, will get all the fixings and then >we'll use a few romaine bits added to our own lettuce from the >backyard. (My romaine isn't cropping yet). I might skip the tomatoes >as mine are starting to crop nicely. Ask them, theyre here. "You can stop saying that now. Thank you." -- Bruce (not DS) |
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MRE's [ Military Meals Ready-to-Eat ]
On 6/11/2021 5:27 PM, cshenk wrote:
> jmcquown wrote: > >> On 6/11/2021 12:42 PM, cshenk wrote: >>> Taxed and Spent wrote: >>> >>>> On 6/10/2021 6:09 AM, Cindy Hamilton wrote: >>>>> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser >>>>> wrote: >>>>> >>>>>> Does Virginia have any real restaurants or is everything there >>>>>> military related? >>>>> >>>>> Here's a real restaurant in Virginia: >>>>> >>>>> <https://theinnatlittlewashington.com/restaurant/> >>>>> >>>>> Cindy Hamilton >>>>> >>>> >>>> >>>> Sort of reminds me of that fantastic Club at Dataw. >>> >> Heh. It wasn't that fantasic. >> >>> They certainly had nice views at Dataw! >>> >> It depends on where you were dining. The Club has different dining >> rooms and different menus for each one. The only nice views was if >> you sat outside on the back patio. I only did that once and that was >> many years ago when I went with a friend/neighbor and it wasn't hot >> outside. >> >> I think Taxed and Spent was referring to the fru-fru menus and prices. >> >> Jill > > Not sure and wasn't going to bother you to ask just now. So sorry > about Buffy. > Thank you, Carol. I'm sure Taxed was talking about the fru-fru food, not the "views". I don't actually recall discussing anything about the views. I mostly got food to go when I still went to the Club. I can tell you, having looked at the link Cindy posted, the prices at the Dataw Club were nothing like that. And it's not located in Virginia, obviously, which is where "bowser" started this discussion by asking if there are *real* restaurants in Virginia that aren't military related. Of *course* there are. The entire State of Virginia is not occupied by the military. Sheesh. Jill |
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MRE's [ Military Meals Ready-to-Eat ]
On Friday, June 11, 2021 at 10:23:08 AM UTC-4, Cindy Hamilton wrote:
> On Thursday, June 10, 2021 at 7:51:45 PM UTC-4, cshenk wrote: > > Cindy Hamilton wrote: > > > > > On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > > > > > > > Does Virginia have any real restaurants or is everything there > > > > military related? > > > > > > Here's a real restaurant in Virginia: > > > > > > <https://theinnatlittlewashington.com/restaurant/> > > > > > > Cindy Hamilton > > I'd rather eat here. > > > > https://micasitamexicangrill.com/ > The Inn at Little Washington is a little too rich for my blood. We're not > especially fond of Mexican food. I'm trying to talk my husband into going > here for our 32nd anniversary: Well on the other hand, I definitely like tockerz and buriiiterrrz and plenty of salsa. |
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MRE's [ Military Meals Ready-to-Eat ]
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MRE's [ Military Meals Ready-to-Eat ]
On Saturday, June 12, 2021 at 5:06:31 AM UTC-4, Janet wrote:
> In article >, > says... > > > > > >> On 6/10/2021 6:09 AM, Cindy Hamilton wrote: > > >>> On Thursday, June 10, 2021 at 5:57:27 AM UTC-4, bruce bowser wrote: > > >>> > > >>>> Does Virginia have any real restaurants or is everything there > > >>>> military related? > > >>> > > >>> Here's a real restaurant in Virginia: > > >>> > > >>> <https://theinnatlittlewashington.com/restaurant/> > > >>> > > >>> Cindy Hamilton > "*A ?Star-Kissed? Tuna and Foie Gras Confit > Awash in a Black Truffle Vinaigrette " > :-+ > Janet UK Yeah, that was funny. I googled for "most expensive restaurant in Virginia" and that seemed to be the one. Cindy Hamilton |
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