Food in the Military (split from POTUS47 adm thread)

[NavyShooter]

Good 3 AM Food - fresh bacon, a couple slices of toast and some raspberry jam.....yum.

I also had the privilege of eating in the mess in Camp Orange in Holland - they served horse meat at one point. Wasn't actually as bad as I thought it'd be.

 

[Blackadder1916]

We had a contract for bread in Eritrea. Awesome bread. Ignore the occasional fly that was baked in, was sterile after all.
Best bread.

Though bread may be virtually sterile when it comes out of the oven, it doesn't stay that way. While cooling it attracts airborne organisms like mould spores and bacteria. It will be handled by bakery workers who could have unreported illnesses like hepatitis. It may rest on surfaces in the bakery or in delivery vehicles that may have not been properly cleaned or are accessible to vermin.

And then, if provided in an operational area, there is the possibility of deliberate contamination.

 

[SeaKingTacco]

The two of the best military meals I ever had were from flying kitchens. The first was lasagna on a very cold, wet spring night in Gagetown. It was about 6 inches deep, mostly cheese and cooked to perfection.

The second was a mess dinner, where the meal was cooked on a kitchen trailer. It is still, far and away, the best prime rib that I have had anywhere.

The best kitchen meal I have ever had was in a small, out of the way CAF kitchen. A place nobody goes to anymore. The cook sgt was playing around- he challenged himself to infuse chocolate or cocoa into every element of the meal. It was sublime.

We have (had?) some really, really talented cooks in the CAF.

 

[The Bread Guy]

I also had the privilege of eating in the mess in Camp Orange in Holland - they served horse meat at one point. Wasn't actually as bad as I thought it'd be.

Curious - how was it done? Steaks/cutlets, stewed/slow cooked or cured?

 

[PrairieFella]

The two of the best military meals I ever had were from flying kitchens. The first was lasagna on a very cold, wet spring night in Gagetown. It was about 6 inches deep, mostly cheese and cooked to perfection.

The second was a mess dinner, where the meal was cooked on a kitchen trailer. It is still, far and away, the best prime rib that I have had anywhere.

The best kitchen meal I have ever had was in a small, out of the way CAF kitchen. A place nobody goes to anymore. The cook sgt was playing around- he challenged himself to infuse chocolate or cocoa into every element of the meal. It was sublime.

We have (had?) some really, really talented cooks in the CAF.

Which place? Dundurn?