Another consideration...soldiers in combat develop anorexia, and menu fatigue. By having more variety to choose from, it's more likely that they will eat something.
It can be used as tea (taste like a medicine), it contains : Majoraan, salie, basillicum, thijm, oregano and peterselie. Great for meat, anything else is a problem.
So much fun to see you try a Dutch MRE! The broth is more something you would drink in the late afternoon, a hearty drink to get some energie. The chickensoup too. Thank you for the tips on berchbark. The herbalmix was more for in the mash I think. Not ment as tea. I'm really surprised there is so much food in a MRE.
nice to see you given the precious proteine and chocolate paste to nature ............. was our MRE that bad ? 😂 .... what i do like is the survival guides you add to these reviews ...... the candle for instance and now the torch !
Wow. Amazing. These videos are so good and interesting plus. It’s interesting and good for your health when you go on adventures like this. ❤❤ Keep posting videos like this ❤
when chocolate gets white bits on the outsie, it's just the fat seperating from the rest of the chocolate, unless it smells awful or has free fur growing on it, its still safe to eat... i believe its called "blooming" when the fat seeps out of chocolate like this... which usually happens when its stored a bit to warm to too long.
small mistak there werent any tvs durning ww1 the one u found was like from the 90s and aslo i really doubt that boot was from a german soldier u probably stumbled on a old dumping ground in the forest
All chocolate is natural ! Look into how it gets made ! The way the chocolate has changed is called “Bloomed”. It means it has been near a source of heat and that the coco fat has slightly melted. That’s all.
Heck, I'll remember your's English a long time ago, your's pronunciation is great, I can't believe on it, OMG. Great video, that's cost a lot. By the way, I'll be glad to see more such interesting content, well done.
That coating on chocolate is a sign that it's been on different temperatures few times.That is starting to melt and than refrigerated.The taste is going to be probably off
The white stuff on the choclate isn't a sign of "natural", it is just the cocoa butter and sugar which moves to the outsides because the choclate was subjected to temperature fluctuations. The same thing happens if you make choclate without tempering it properly. But still it isn't dangerous. It just doesn't look good.
