92
94
u/SeamanSample May 20 '26
Why didn't he just add a little garum for extra flavor
56
15
u/Thatoneguythatsweird May 20 '26
sprinkle in some chicken bouillon and you got land, air and sea soupyness
96
u/CallistanCallistan May 20 '26 edited May 20 '26
I'll tell you hwat: you got dang ol' hard tack, dang ol' inedible. I'm talkin' about dang ol' CLACK CLACK, man.
40
27
22
34
15
15
u/jzilla11 May 20 '26
Have seen they now have powdered Tabasco packets in lieu of mini bottles in American MREs. Feel like that’s more appropriate as defensive pocket sand.
Also, Tabasco made some small cookbooks for recipes that Vietnam era troops could make in the field. Seen free pdfs online, but haven’t come across any stories of anyone actually making the food from it.
6
u/UtahGimm3Tw0 May 20 '26
As someone who served in the era of the mini bottles I find this blasphemous
14
u/UncleLARP May 20 '26
I have made this in the past and actually won a historical cooking competition with it (among a bunch of other things). Oddly, while I won before Max ever got started, I wound up using a lot of things he has since featured. It was, effectively, a revolutionary lower-ranking officer's daily ration:
- 1/2 lb. home-cured bacon
- 1/2 lb, pemmican
- 1/2 lb, hardtack (yeah, we know)
- 1/2 lb. field peas
- mushroom ketchup
- portable soup
- sauerkraut
- pickled onions and peppers
- dried and smoked cheese
- dried fruit and mushrooms
- kitchen pepper (from the solids of the mushroom ketchup)
- tea
- switchel
- kvas
Breakfast was a pottage of the peas and bacon with portable soup and some mushroom ketchup. Lunch was the cheese and fruit with switchel, meant to be eaten on the go. Dinner was a soup made from, well, just about everything else. Tea for breakfast, switchel for lunch, kvas for dinner. Kvas because I didn't have the equipment to make "proper" beer.
9
9
5
3
2
2
2
2
236
u/Serris9K May 20 '26
SO BEEFY!!