Welcome to our channel! We're all about exploring the great outdoors on foot and sharing the history and stories of the places we visit.
Exploring long and short local walks often with pub stops! We also review gear and give tips on how to make the most of your outdoor experiences. Join us as we discover new places and make memories together!
Lived there in first 18 years of my life. Walked to the train station and along The Backs many, many times. Never heard of the Baulks. Learn something everyday! Thank you.
@15:51 My French may be archaic and Creole French at that.. but... Pork is spelled 'Porc' in French, and that clearly says 'Salad Gizzards Red Quinoa' ... and my childhood in Mobile Alabama was filled with Gizzards and Rice with gravy (thats nice). I still love it, even if its hard to find good gizzards now days.
Milk? I mean, don't get me wrong but a flask is not easy to clean. The opening is small. I would not carry a liquit in it which is not sterilizing by itself. So booze is the only good option here. No beer, no vine, no eggliquor, only hard stuff 25% alcohol or higher, the higher the better. I guess milk or oatmilk would fullfill the inner walls of a flask with a film of bacteria. This video of yours is about a year old. So what is your conclusion meanwhile? Thumb up for your video and my best regards from Germany, River Bank Viking
@@thewanderer360 I recently watched a video called "What’s Inside My Original M-40 Swedish Mess Kit?" by the american RU-vidr Blackie Thomas from Alabama. He showed a product in his M-40 called "Powder Creamer". A little package including a dry portion for one cup. I know from your video that you perfer real milk or even oatmilk, but that's maybe the closest alternative. Instead of a portion of "wet" cream(er) or real fresh milk this is the most convinient idea for being on trail in my opinion. Hope that helps you out.
I'm surprised I haven't came across your channel earlier. Nice review! I have a few Brit rations that I need to get too one of these days. I think the oldest I have on vid is 2000s but i have much older
Sometimes thrift goes too far when the bags are not directly marked with what they contain. Like now, for example, those drinks, that they can then be more cheaply stamped there with the date in the same place, and then only one type of bag is needed for all drinks. Such a labeling method could never go through in grocery store products, just because of the risk of allergic reactions to different food ingredients, when the risk of making a mistake is high, and I don't think that allergies would be any less of a problem in the army either.
Very often when tasting Norwegians MRE, when making cofee, we hear the commentator saying: No sugar or cream?. You did'nt say that. Remember: No Norwegian with a little bit of self respect would pollute his cofee with sugar or cream :-)
Next time you can then try to open it from there. I'm pretty sure you'll buy several more Norwegian packs. In my opinion, they are one of the best MER products on the market.
The way I would heat it up is to place top side down over the flame and then let it warm up before placing it bottom on the flame and then remove the lid.
When lighting up a cold stove, lever should be faced up, it will only permit vapors to pass through generator so stove will burn cleaner and heat up quicker. Typically a new or clean generator will only require 10 to 20 seconds to reach proper vaporizing temperatures (blue flames) which at that point the lever can be turned down to allow liquid only fuel into the generator. A yellow flame is an indicator that stove is not hot enough and if you continue to run stove in that fashion, it will cause carbon buildup sooner internally. The generator is designed to be disassembled and cleaned many times so there is no need to fear that it's ruined when fouled with carbon.
Thank you for the video, @thewanderer360! at 1:47 - For anyone curious about the details of how the lighting lever works: The reason you turn the lighting lever up when lighting the stove is to open a vent in the Fuel-Air tube located in the upper portion of the fuel tank where fuel vapor naturally exists by evaporation within the tank. Opening the vent allows this fuel vapor to travel from the fuel tank, through the top part of the Fuel-Air tube, through the cold generator & manifold, and out the burner where the fuel vapor is ignited and burns more cleanly (i.e. lots of blue flame & minimal yellow/orange flame) because of a more suitable air to fuel mixture. After burning the vapors for a little while, the generator becomes hot enough to vaporize liquid fuel. Turning the lighting lever down closes the top vent and opens up the end to allow liquid fuel to travel through the Fuel-Air tube, vaporize as it passes through the hot generator, and burns as fuel vapor in the burners. Conversely, with the lighting lever turned down when lighting, liquid fuel travels through the Fuel Air tube, through a cold generator, slightly pools inside the manifold, and evaporates in the manifold & burner. This generates a large amount of fuel vapors, which burns with an unsuitably low air to fuel mixture, which is identifiable with a yellow to orange flame and sooty smoke... "A little bit smokey when it starts." In this video, you can see flames burning from the manifold behind the burner - where flames are not supposed to be. The yellow/orange flame does not burn as hot as the blue flame, which means it takes longer to heat the generator. In this video, the flames were still yellow/orange almost 2.5 minutes after lighting. You should expect it to take about 1 minute or less. Soot is not healthy to breathe in and it dirties the stove quickly. Take a look at the stove in this video to see the right burner, generator, manifold (right side), and areas of the grate, case & windscreen are covered with black soot.
Thanks for the review I crumble up the biscuits and add them to the fruit (In this case apricot) and , for me, it turns it into a delicious fruit cobbler or crumble and adds another texture .... but each to their own
If you have problems with crystallized drinks, first put a small amount of hot water in the container, then the crystals in there, stir and when the crystals or block has melted into syrup, add cold water.
Indeed that chocolate bar has melted. For things like the strawberry drink I find it helps to think about the flavor it supposedly is while consuming it.
We use a tool named Tatou, spoon, knife, fork, wine bottle opener (yes), can opener, and also a kind of jetboil to heat (the stuff in RCIR smells a lot).
I also have those French packages on the shelf, all menus 1-14. I have to make a video about one of them at some point. Those fruit bars are way too sweet for my taste. BTW, on those cookies, in the plastic, in small letters, is what kind of cookies they are.
The bars are definitely the lowest quality things in these MREs. I suspect it's price issue. They'd rather have a decent main meal even if it means going cheap on the bars.
The stove provided in the ration is used in boot camp but in general we use a little camping gas stove, it's much more efficient. We also have sometimes a can of cheese (blue cheese, goat cheese, etc.) which is delicious. Every french ration is edible cold or hot if we obviously dont have the possibility to heat them in combat situations. This shrimp and chicken menu is one of the worst. In the French army, if you have de lasagna menu or pasta with bolognese it's your lucky day!
Hi , my two teenage boys and I regularly use all sorts of different military rations when we go hiking ... the French rations are always popular, because generally everything tastes great...as for the biscuits, they just don't keep very well and go rancid very quickly, but if you have relatively fresh ration you will find the biscuits also tasting very good. Thanks for the review...
