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The Water Cooler
General Discussion
So I've never eaten a MRE before
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<blockquote data-quote="dennishoddy" data-source="post: 3572268" data-attributes="member: 5412"><p>We had shelf stable meats back in the 70's. Called freeze dried steaks. About 1/8" thick and hard as a rock. Two hours in a water bath to make them about 3/8" thick and not much more tender when cooked. That was officer food. We may or may not have "procured" some of their food at one given time, or two. I'm sure the statute of limitations has passed though?</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3572268, member: 5412"] We had shelf stable meats back in the 70's. Called freeze dried steaks. About 1/8" thick and hard as a rock. Two hours in a water bath to make them about 3/8" thick and not much more tender when cooked. That was officer food. We may or may not have "procured" some of their food at one given time, or two. I'm sure the statute of limitations has passed though? [/QUOTE]
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So I've never eaten a MRE before
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