American tries a French MRE
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- Опубліковано 21 лип 2024
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« I’ll eat it cold »
I’m crying in French.
Non
Si
Ah si si
On en passe au peloton d exécution pour moins que cela 😂
Y a vraiment que les américains pour commencer par le sucré et enchainer sur le salé
Don't forget that the French were using canned rations back when American soldiers were bagging squirrels with their muskets to eat .
They invented the tinned field ration 200 years ago.
yes canned rations was invent for the grande armée (Napoleon) to avoid scorbut problems, but the invention from preserve in 1810 by Nicolat Appert, was based on glass cans, metal cans was invent later in GB
@@leneanderthalienYep, sealed with lead . That was one of the cause of the Franklin's expedition tragedy .
@@ludovicbon5903 The RN contractor was substandard. The technology was sound (obviously) if done properly.
Napoleon used to say that “an army walks on its stomach” to emphasise the importance of logistics in warfare.
fair play , then again in early 80 my teacher smoked gitzne in class haha .. made my lungs learn better haha ..
On my first overseas trip to Lebanon in 1984, we Irish soldiers discovered that at that time, the French rations packs as they were known as then, included a packet of ten cigarettes and a wee bottle of brandy. Needless to say, they became items of 'great interest' to us!!!
the cigs were gone by 86 with the laws for not inciting young to smoke, the rum not long after that. I don't see any during the great desert camping holidays of 90/91. A real dry run.
Actually you could choose between a little liquor or a somewhat bigger bottle of wine
@@marcuskylemarcuskyle222 i can attest that i did have some cigs in a few rations, gauloises or gitanes small packs. We already knew it was old stock rations, but still. We did have some. Oh and it was end of the 80s so after the law passed.
Got one of those once 😂 gosh great memories thanks for this it was a great time!
"Needless to say, they became items of 'great interest' to us!!!"
I'm sure they did. ^^
3:59 Every soldier in French army get a knife/fork/spoon/can opener/corkscrew multitools, so they don’t need spoon for every ration, it’s often attached to their belt.
Un américain qui fait la connaissance d'une sardine...un grand moment!
Le choc des cultures 🤣
@@haydentenno6773 Rigoles pas, il serait capable de mettre du ketchup dessus
@@anakyyns.1061 ou pire, la mettre dans la chapelure et les faire frire XD
Les americains ont des chocs culturel des qu'ils sortent de leur frontieres. Que ce soit au mexique au sud ou au canada au nord
@@davidlavergne ils sont comme nous quand on a découvert qu'il y avait un continent entre l'inde et l'europe XD
COMMENT CA Y A AUTRE CHOSE QUE NOUS DANS L'UNIVERS
In the first Gulf War when we found ourselves stationed next to the Americans in preparation for the invasion we traded our rations with the Americans (on a voluntary basis) for a couple of weeks just for something different. That soon stopped though because to us the MRE's were poor in comparison to ours. The look on the GI's faces when we stopped trading was nothing less than disappointment. We gave them the French equivalent of "Not just no, but FUCK NO!" hahahaha
Haha!
Yeah I was there for the Gulf War, and although I never had any contact with French troops, we all knew our MREs would keep you alive,
But not much else!😆
Ps, and we’re old.
Time sure flys doesn’t it?
Faut pas déconner avec la bouffe...
French rations are among the best in the world food carefully selected well prepared French army uses Michelin starred chefs as consultants to elaborate the meals the guy who did the video has no food culture at all. So he cannot appreciate
@@josefineb4263 le gras c'est la vie
"Fondue" comes from the verb "fondre" meaning "to melt". If it(s cold it's not a fondue anymore :D
"Connétable" brand for sardine is a classic here in France and very good quality.
They have HUGE number of different recipes for sardine, tuna, mackerel ...
"la belle-iloise" is another top brand for sardine can.
The main dishes really need to be heated, huge difference between cold and hot.
Sardines are not for everyone and hi did not know to use salt and/or pepper with them or some the biscuits with Andros.. I personally was drooling seeing those sardines :)
And la belle iloise im in love with, especially sardines with churned butter and citron confit with pasta ..
@@sibria5070 nothing to add... just eat with some bread.
@@sibria5070 NOt everyone knows what is good stuff. We french got strong culinary expertise lol
The traditional way to eat canned sardines in France is with buttered bread
Really funny to see an American test our French rations. Well done for your interesting videos. In Afghanistan some French exchanged their rations for two American rations.
the exchange ratio was more like 5 US for 1 french (or payed in US$)...but... i cannot belive that a french did volutarily eat US MRE (...)
And four Spanish rations.
That's probably mean that Spanish ration are really not great...
First time I saw someone eating cold cheese fondue xD
🙈
Not me, they all made the mistake XD cheese fondue is delicious but cold... yurk !
@@CombatArmsChannel When trying all these international MRE'S , What is you're nationality?
it's not a cheese fondue, it's melted cheese aka process cheese meant to be eaten cold like he did. Even french soldiers find it disgusting.
@@CombatArmsChannel can you do video, American tries Mexican MRE?
Wait, you don't have canned sardines in the US? As a french person, eating a can of sardines or mackerel over the sink is one of my favourite snacks haha
mdr je suis pas le seul alors
With some droplets of vinegar or lemon juice it's perfect indeed.
We have canned sardines, canned mackerel, canned anchovies, and canned tuna available at pretty much any medium-size or larger grocery store, but they're definitely not super popular. (Canned tuna is actually really popular, though, now that I've thought about it and added it.)
@@oicfas4523 they are popular, depend on people you frequent
@@Ciao_Bambino I guess so. I've lived in a few places in the US and at least anchovies have never been very popular where I was. Sometimes people would put them on pizza or use them to make Caesar salad dressing.
"you can use spray cheese"
*I'm horrified in french*
quelle heresie!
J’adore quand il trouve le fromage fort. Je serai curieux de le voir goûter un camembert ou un munster puant. 🤣
As a Brit I was struck by how much fish was in the rations.
For those who don't speak French, prunes et raisins = plums & grapes. (for some reason English uses the French words for dried versions...)
Poulet: chicken
Pâte is just paste.
The circumflex in French (the little "roof" over the "a") usually indicates a "lost s" in English, as well as Romance languages other than French: e.g. "pasta" in Italian has the "s".
As a an old normand, I would say : when we invaded you, we let our language in England. Since this time, English is a creol of french and german. So, that is natural to find so much french words in English.
For the circumflex sign, you’re absolutely right. In the XVIIIth century, there was a reform of the french language. As you wrote it, some word lost their S letter : pastes > pâtes ; coste > côte (slope) ; chasteau (from old french « Castel ») > château (castle), etc.
I recommend you the brilliant book of Henriette Walter « Honni soit qui mal y pense ».
French and English are closer than a lot a people think 😉 >>> DIEU ET MON DROIT
Kind regards from France 🇫🇷
@@webcrow2023 pas mal l'appellation créole !
For those who don't speak French :
Dried plums are called "pruneaux" in French.
Raisins are called "raisins secs" (dried grapes, how original?!).
A bunch of grapes is called a "grappe de raisins" (inception!)
But a vine isn't called a "bunch", it's a "cep de vigne" (finally similar at least!)
For the chicken (poulet) it has the same origin than the English word "poultry" (volaille, pouleterie in old french). This was made to discriminate (commoner) live stock (in ancestral Angle language, since commoners didn't always integer the "new" French words) from (noble) meat. Same goes for mutton (mouton, sheep), veal (veau, calf), beef (also boeuf in French for meat and livestock, vache only for livestock, cow)...
Ben seems to have a great grasp on this language.
@@luketimewalker Et cépafo, finalement (pour coller au thème médiéval). De plus, la langue anglaise a aussi intégré des mots latins ou grecs qui ne sont pas ou plus utilisés en français. Ainsi que certains mots hindoustani qui ont aussi passé la Manche (jungle, bouddha, nirvana, karma, yoga). La langue française est donc aussi un créole du fait de ses relations internationales millénaires.
"Your mother was a hamster and your father smelt of elderberries!"
Pour boucler la boucle Kaamelott!
@@chucku00 but oeuf corse!
Nougat is really good, you can find it literally everywhere in France and it's my mom's favorite candy lol
Also the hot food taste way much better when it's hot x)
Nougat loves your teeth 🤔
@@jodan4043 brush them
@narudayo5053 Real nougat is made in Montélimar, France!😋
when I did my military service, they added small tablets of chlorine in platelets in MRE, to disinfect the water that you have to recover in case of lack of water, it was terrible to drink but it could save your life or avoid dehydration in case of lack of drinking water...
The Salty bisquets probably go with the Fondue cheese (that requires heating btw lol).
Poulet = chicken. And you’re right thon = tuna. I don’t know how to explain how to pronounce it, but the h is silent. Volaille = poultry. Barre is pronounced almost the same as bar. Riz is said like Ri (Riana’s nickname) and is rice.
Je confirme. Salut !
It's hatd to explain the useless letters of the frensh langage to not frensh speaking people ^^
Barray comando
It is said that back in Afghanistan, Americans usually exhanged 6 of their rations for one of the french. I personally really like them, but like everything, after a few weeks eating it you are quickly fed up.
being french and watching you trying to read french words is so cute and hilarious ahah
Franchement on a vu pire mais toujours distrayant 😉😁
The idea of the tons of sweets in the pack is to stuff them in your pockets and eat them through the day to keep your energy level as high as possible while avoiding to keep your stomach full
Very smart.
There's 12 menus that change every now and then and they are all set or inspired by great Chefs or french gastronomy ! They put lot of effort to recreate every single representative dish from France to give soldier something like they are "at home" while eating
Heating these rations is kinda tricky, there's several ways to do it, but you really have to cook them to make the fat melt and deep cook the meat
OF course, in a surge, you can eat cold, but you're in for a good stomach "pain" later on.. It's much harder for your body to digest that amount of fat when it's cold
Last point of info ; every brand you find in these packs are easily obtainable/buyable in regular shops ! These are just version made specific to fit in the package
There's tons of way to maximize the way you use the ration, just like the US made MRE !
If you want to know, ask me here..
The cold cheese fondue in a can really seems weird to a regular Frenchman like me, I'm not surprised that you didn't like it. Cheese for fondues is supposed to be melted and served hot. But cold and solid!? Yeak....
And I couldn't help smiling at you reaction to the instant coffee. I do like a number of things American, but coffee is definitely not one of them; forgive me for this remark, but quite frankly what you call coffee in the U.S is just muck to most of the world.
The canned sardines are a pretty frequent and easy treat in French homes on ordinary everyday meals. Good, quick and practical when you don't feel like cooking.
I'm pretty sure the cheese was not supposed to be eaten like this. I would have liked to read the can.
Love the French rations, back in the 80's we got a bottle of Red wine in them and a pack of smokes ( in the legion ) later when I was out of the legion we happen to get them now and then when I was deployed in Bosnia.
I'm not french btw ;)
The Argies rations in the Falklands had whisky.
aaaah, Légion étrangère?
@@FelixOroboto
Correct.
1 REC 88-93
@@josephturner4047
Nice...
les Troupes !
Pâte de fruits is basically just candied fruit mash (I hope I'm explaining this well, not sure here), it's extremely sugary, really more of a sweet than a fruit-based food item xD It's basically nice for when you're far from base and need some energy. Wouldn't eat too many of these but it's something nice to have on you and it fits in any pocket. They really tend to give you as much sugar as you can carry xD
Yeah, nougat is kind of an acquired taste, can't stand the stuff myself. Often tastes like sugared cardboard.
The stove is just more of the "at least you'll have it if you really need it" philosophy. Like in a really cold place, desert at night, something of the kind, hot food can make a huge difference physically and morally. You can eat your ration cold of course, but this way, you get a say.
Cheese fondue is supposed to be eaten hot - fondue means melted. Kinda gross when cold. Dip your crackers in it ;) And yeah, it's a bit pungent, acquired taste too. We have some pretty weird stuff in the cheese section, but this one is pretty mild xD Maroilles or aged Munster would have you flee the room, I promise you xD
About the coffee : we're basically coffee maniacs xD And, prolly a bit snobby about it too. If the coffee isn't at least palatable, the troops will grumble all day. But a good coffee, even instant, is a great morale booster. Also good coffee tends to be softer on the bowels - in some places you really don't need to get dehydrated because of bad coffee playing a number on your stomach.
The biscuits are really the modern ones, they were much different 25 years ago - big dense slabs (twice the size of playing cards) but excellent morning food. Really filling.
T'was nice seeing you try all that !
The old debate about the melted cheese to be eaten cold or hot ! I personally just gave it away to one of my colleague around, couldn’t even stand the smell 😄
It's not cheese to be melted but melted cheese, never heard of anyone actually heating "vache qui rit", remember that it was created from leftover cheese during war, just like fanta was a response to orange juice shortage.
Le maroilles c'est pour faire fuir l'ennemi
@@kentin27v : je dirais même le Maroilles réveillerait un mort
Le café d'orge a remplacé le véritable café pendant 14-18 , on n'en consomme plus vraiment aujourd'hui mais les italiens continuent d'en consommer pas mal sous le nom Caffè d'orzo.
C'était juste pour appuyer le fait que dans une des pires guerres il fallait quand même notre dose de café 😅
(Je ne sais pas si c'était pareil en 40)
Let's get this on to a tray ...... no wait, wrong channel 😂
Ah man, you beat me to it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Edit to add: Now, if we can get him a French ration....... From 1986..... AND he eats it...... Then we're going places ;)
Nice!
Nice!,,,,,,,,,,,,,,,,,,,,comment
Oh boy I'm so surprised ! These sardines are made by Connétable !
This actually is an excellent brand, one of the very best industrial sardines you can find in French shops. They only use fishery products respecting a lot of sustainable and quality norms. If this was the only brand of in box sardines I would eat for the rest of my life I would be pretty happy. ^^
Yes this kind of sardines cans can be stocked for more than 15 years
French brand 'Parmentier' is even better for sardines
@@khaelamensha3624 yes... and become taster and very expensive.
The french name is 'sardine de garde'
@@northerngannetproject3147 Parmentier's quality range is way larger than Connetable. They got some pretty good sardines products indeed, but also a lot of low cost ones that are not to the same level. Connétable is more consistant in quality from a product to an other.
Also Parmentier is less into sustainable fishing. At best they have some MSC products, while Connétable has droped MSC label, following advices of ecologist organizations like Bloom, and replaced it with their own guidelines that are way more restrictive.
@@Bloodysugar first : the season is important, best sardines are fat and fished in august in north atlantic... it can be written on the package.
Second : the recepee is important. Connetable use too much olive oil for my taste. Parmentier use less oil and is more expensive.... about 50% more.
As a Canadian with a very small amount of French it was interesting. When I heard him say poulette I was like "chicken", which was funny as he tried to figure out what was in there. But yeah even Basamati, as soon as he said it I was like "rice". It's not French, but just a type of rice like Jasmine.
"Poulet" and "poultry" share the same old French origin, from the word "pouleterie". It was used to distinguish 'commoners' livestock word (like "sheep") from its 'noble' meat counterpart (mutton, "mouton" in French is used for both livestock and meat). The only exception (as always in French language) is for "boeuf" (beef) that can be used for livestock (castrated bull or even cow (also called "vache")) and meat.
More than 30% of the English vocabulary (vocabulaire in French) is shared with French language. So you know way more French words than you might think...
Mes deux cents (see, no need to translate, almost!).
As a canadian you have the chance that everything is translate here
The handle is there to retrieve the tin from the stove once it's hot, so I would strongly advise against letting it on the tin while heating your food on the stove. It would defeat the purpose of not burning your fingers.
I was just about to say that your kids are funny and cute... then i heard "you wanna die?" Haha
😅
Good morning to you and just little tips form a french : you are supposed to put the biscuits in coffee or the tea before you eat it.
This is why they are so dry.
For the fondue cheese, you are not supposed to eat it like that but melted with bread for exemple or potatoes and ham or something like that.
By the way thanks for the video and have a nice day.
non tu n'est pas obliger de tremper tes biscuit car il tombe souvent dans la tasse et ton café est plein de morceaux de biscuit si il sont trop mou , le mieux c'est de croquer un morceau et boire une gorgé ou il y'a des gens qui les préfère sec c'est pareil pour les tartine de beurrés
7:37 we usually heat it closed and shake it (with a glove) a few times so it doesn't stick and heats equally. When the lid starts bulging you know it's good then you open the lid. Also, if you have to gtfo quickly you can just throw it in your bag.
Yeah dude, the french know how to prepare/cook food!🤠
Thanks for the review
I love the French rations
They have a generous amount of food and the quality of that food is excellent
I usually put the jam in the oatmeal
The spork looks pathetic but it actually does the job
I wouldn't say excellent but at least a lot better than US MRE
Canadian are not so bad too
@@wkslicex2508 what would you say ?
@@onepercenter13 I would just say they're good
Excellent to me means that they could be served in a restaurant
@@wkslicex2508oh OK 🤣
Excellent works for me ✔
@@onepercenter13 you really like those chow lol
Ahah honestly I love the prononciation you have in english while speaking french, and just that you are trying to say it is pretty good, keep up the good content
I'm surprised nobody has mentioned it yet. A millilitre is a thousands of a litre. A centilitre is a 100th of a litre and a decilitre is a 10th of a litre. I believe that a 12 ounce can of american soda is about 3.5 dl.
Close : 33cl (3.3dl, 0.33L)
We use more Cl than dl for liquids.
@@TheLoxapac no one use dl ... xD
@@TheLoxapac No, it's the EU soda can that contains 33cl. A 12 fl oz US soda can contains 354.882 cl.
@@Ad___Astra That's what Loxa wrote.
@@chucku00 no he said : " we use more ".
We don't " use more ", we NEVER use dl..
I used to go trailing with my buddies for days in our jeeps or motorbikes in the middle of nowhere, and I would always buy feench MRI. It's good, tasty and got everything covered, even the coffee is excellent.
Makes packing the food easy and others jealous of what you're eating :)
Bonjour! Congratulation! you're the first guy eating a "Fondue" without melt the cheese before! haha😂 i just discover your channel one hour ago and i rly like it! Good guy! Good vibes!👍
it's not a" fondue". It's "fromage fondu" aka processed cheese.
en.wikipedia.org/wiki/False_friend
@@alexandrelarsac9115 in france we call that "une fondue au fromage"
@@ElfenMisa non. On appelle ça du fromage fondu. T'as déjà essayer de faire fondre de la vache qui rit ? Rien à voir avec une fondue.
@@alexandrelarsac9115 La fondue est un plat...bref vous allez pas en faire un fromage. cordialement.
@@alexandrelarsac9115 Que le contenu de la boite soit nommé "fromage fondu" est avérée mais étonnant puisque référant à une partie du process de fabrication (qui est tout à fait similaire au principe de la fondue puisque que le mélange fromager est mixé par fonte à la chaleur), alors que depuis 1911 cette catégorie de recettes fromagère est nommé "crème de gruyère" puis "tartinette".
Il n'empêche que pour ce produit précis, dont la texture n'a rien à voir avec de la vache qui rit : gouté froid on s'accorde à dire qu'il est dégueulasse, mais très bon chaud. Exemple : ua-cam.com/video/D8XheaeGVlk/v-deo.html
Il est donc on ne peut plus probable que nombre de soldats réchauffent ce "fromage fondu" pour en faire de la fondue.
Taboulé[tah-boo-lay] is a type of hard wheat semolina dish eaten cold. Poulet [poo-lay]is chicken, volaille [voh-lah'y] is poultry . Foie [fwah] de volaille is poultry liver. In France, a lot of folks enjoy quite smelly and strong flavoured cheeses (smell like dirty socks? Normal! 😂). Cheese fondue: heat it until liquid and use a fork to dip diced pieces of French baguette if you have, or any other hard crust bread.we usually add some liquor and/or white wine into the molten cheese and drink white wine (i.e Alsace Riesling ) with the fondue. Note: I'm in Alsace, so I'm biased 😉.
Même si je ne suis pas alsacien tu as raison : le Riesling n'a peut-être pas le raffinement d'un (bon) Bourgogne ou d'un Bordeaux blanc, mais au moins il ne te te met pas torchon chiffon carpette avec la tête en skaï avec les cheveux qui poussent à l'intérieur.... Je me souviens avec émotion d'une visite et dégustation (beaucoup plus qu'une dégustation, en fait) fort agréable à Riquewihr il y a 30 ans... et sans aucune gueule de bois le lendemain !
Mais je ne suis pas sur de vouloir reproduire l'expérience. Ô rage, ô désespoir, ô vieillesse ennemie, n'ai-je donc tant vécu que pour cette infamie?
@@chucku00 ravi de rencontrer un connaisseur et un épicurien 😊. Quand au temps écoulé...bienvenu au club!
@@fredericfredthefrenchgring9750 L espace d'un instant, je me suis demandé "Que me vaut cet honneur" quand j'ai vu s'afficher dans ma bulle de notification "ravi de rencontrer un conn" comme début de message, je me suis donc dit "je vais répondre a ce message par : appelez-moi Monsieur c, s'il vous plaît". Puis j'ai lu le message en entier et finalement, merci !
You had me in the first half, not gonna lie !
Mais en toute honnêteté je suis plus branché bière que vin, belge surtout (désolé pour l' Alsace, même si la Fischer tradition 65cl a été mon premier amour...
@@chucku00 y a pas de mal, j'aime bien une bonne bière de temps à autres, y compris de la Belge. Elles sont très bonnes! J'ai pas d'actions chez Fisher ni che Kro... 😉 , 🍻!
@@chucku00 Qeuahh... On m'aurait menti? C'est pas normal d'avoir les cheveux qui poussent à l'intérieur?
Spanish and French definitely leading the way in combat rations.
The British, Australian, New Zealand, South African, German, and canadians might have something to say about that....they all make VERY good 24 hour ration packs with quality food and plenty of it
Erm…..NOPE, I would say they are on the lower half of the NATO countries rations, the British Army ones are probably the best, the newest ones
@@marcs990 xDDDDD
@@marcs990 Just think about the fact you said the British had better food than the French. We'll let you delete your comment
@@parodyclip36 lol 😂
lol "exotic measurements" => metric system, literally the rest of the world uses it ;-)
lol only 4 or 5 countries are still using the imperial system .. xD
I was laughing when you started eating the Nougat xD ... It's a common sweet in France and also more expensive than just candies. Common Nougat only has peanuts inside of it. Now i need a bite of this, i'm gonna take some soft nougat with candied orange peels in my kitchen...
Makes me smile seeing the Yorkshire Tea in the background. Id be more than happy to send you Yorkshire Tea and some traditional Yorkshire sweets and stuff from here. Keep it up!
Great video ! Would be nice to see some close shots of the different items that are in the box
I remember my rations, with rum and gauloises 's cigarettes... I used to "cook" (in reality: just "melt") corned beef with "fromage fondu" called "Cascade" and rum... spread it on bread.... and, by -20°c (-4°F)...it was... good...
Dans l'armée de l'air on avait pas de gauloise dans les rations c'était un paquet blanc je me rappelle plus la,marque par contre on avait bien nos trois cartouches de gauloise avec la,solde
Je me souvient pas avoir vue de l'alcool j'ai mangé une seule fois la,ration était pour deux c'était bon moi j'étais au messe donc côté bouffe j'étais à la,meilleur place
@@rolandbihot7944 C'était pas des "Royale" quand même?! Ça aurait bien cadré avec la Marine Nationale (non, pas la fille à Jean-Marie, l'autre !).
Plus sérieusement, c'était peut-être quand même des Gauloises, mais Disque Bleu. Leur paquet était blanc et l'inscription "Gauloises" figurait en petits caractères.
@@chucku00 Maintenant c'est du Johnny (noir c'est noiiir il n'y a plus d'espoiiir!") :-(
I'm ashamed of how much I have been looking forward to this upload :D
French Food very good
I'm pretty sure you have to break the fuel tablets to light because each one is coated in wax which make it hard to light
the main advantage of those exotic units is how they relate to each other 0.14l = 1.4dl = 14cl = 140ml :)
Dude, they can't understand, they're Americans... It's so easier to use the imperial system of course with units that make no sense and so much fun to convert everything, all the time, with errors in the process...🤣🤣🤣
Why make things easy when you can make them... American !!! 🤣🤣🤣
1 litre = 10 dl = 100 cl = 1000 ml. Not exotic, just shift the decimal comma. :) Also 1 litre of water = 1 kg = 10 cm x 10 cm x 10 cm cube.
firstly, your box was opened during transport because you are missing the combat crackers (sweet and salty), secondly, the menu list is also written in English on the box, mentioning the products that can be eaten hot or cold, and finally, the dish you are heating should not be opened completely, otherwise the cooking will take too long. For info, there are also commando rations, for special forces, which looks like the American MRE rations but much better
Yes but these are just the standard one, not commando rations, trust me, i’ m french and i’ m eating those while camping
@@alta6055 yeap, commando ration is desydrate food. You need hot water with this ration type.
Comes with added Baguette.
And a pot of snails.
HONESTLY bud your face with them sardines I can not stop laughing ha ha ha . .... great vid 👍
Sardines are great !
I love them on toast with a bit of cream cheese and cracked pepper. Life saver meal whenever there's not much in the fridge 😀
😂 With a piece of Camembert and a beer, life is beautyful 🤣.
Its pronounced bar, not barré. We use e and é in french and they both sound differently. A good way to know is to type a word in google translate.
The Yanks Anglicise everything. Listen to the way they pronounce European names like Lewandowski. It's just what they do.
Thanks!
Nice video! Keep up on the good content ;) Bonjour from France
Good job on the video man keep up the great work
Those French surely know a thing or two about cooking, though you gotta love their kitchen :'D. The scene with your kids brought a smile to my face, they're so adorable. You need to make them eat some more of the rations, so they become big and stwong like dad :3. It's getting better weather as well, so seeing that a lot is left over from the ration, you can take your family on a MRE picnic. ;)
Not a bad looking ration, nice of them to send it to you. Glad you enjoyed it.
Mates in the Aussie army in Rwanda had French rations at times, back then they had brandy in their rat packs.
You should try the hot fondue with freshly boilled potatoes !
Like a hot dressing.
Perfect as a main winter course.
Kids loves that ususally.
I like your vid and genuine reaction btw.
Bro that kid approved bit was so cute. Got to get the approval of the little people.
Haha 'it smells like fish an olive oil' that tone. great video.
he's the only person i've seen who opens it from the side instead of the actual
opening
in mine , 1981, corned beef, a sort of chewing gum cheese, pilchards (sardines), biscuits "de soldat", and...a little bottle of "eau de vie" with a "paquet de gauloise"
Brilliant as always and your kids are adorable
Absolutely a 24 hours ration. During bootcamps if you screw up your orienteering and don't find your food, they sometimes give you 1 ration for 3 people (instead of 3 for 3) and you can still make that work for 24 hours. You just drink a very diluted soup :)
Dude, sardines are REALLY good for you!
And I totally get the ‘old Halloween candy’ statement ! LMAO
Cheers from Canada!
I'm looking at it saying to myself: "No that needs to be heaten up bro hahahahah"
If you want french can, take "belle iloise" and "connetable" brand, excellent quality.
Choose sardine, mackerel, they are the best. or tuna. It is like 2$ a can only
With pasta you cook yourself with only some olive oil or butter in it and you eat like a king.
By the way cheese fondue has to be eaten hot with bread or boiled potatoes. ^^
Fondue means melted, and cheese melts only when hot. I like fondue a lot but wouldn't eat it cold.I feel it doesn't make much sense in such a kit as on the field you may not be able to warm it, and even less have bread or potatoes if it's not in the kit. What legitimize it a bit I guess is that for some french folks it's a taste of home, and that can be a psychological help, although guys may then think "jeez I miss potatoes, salted ham and a good white wine". ^^'
I had once eat a Barre Commando just before sleepin, a boys I can tell you I can tell you that that was a night that I never sleep. That gives you energy as hell
The sardines are great with buttered fresh French bread.
never! but with echalot,vinegar on tosted french bread,bon appetit!
Perhaps you could choose all your favorite bits from all the different rations from around the world and make your own ultimate 24 hour rat pack?
Told you french do the best food. Love the French and their food.🤙🤙🤙🇨🇵
There's a reason why their chefs are the most respected in the world.
@@fandangobrandango7864 could not agree with you more. Miss being over there.
Hugs from France !
@@Anonymdeathlove hugs bck🇫🇷🇫🇷🇫🇷👍
Best way to eat sardines is a chunk on a cracker, or maybe crumbled up with some diced onion & black pepper before you put it on the cracker, like may-free tuna salad.
Ay we appreciate you getting the expert's opinion on the stove haha
The duce being excited about the novelty of milliliters was death by laughter for me
In France they have the best and sharpest cheeses. Fondue is a meal all to itself where you just melt it and cook other food items. For the coffee, Europe always has the strongest and best tasting. After being used to drinking Belgian coffee, I'm never able to drink the average American coffee.
Belgian =/ French, do you want to get us in trouble or what xD
Il y a d'excellents expressos au US...et du très bon café en grain (au détail).
@@ThunderLord1 Well, one of the best selling brands in France and Belgium (Lavazza, Italian name) is owned by a Dutch company, Douwe Egberts.
And another one (Maison du café) is owned by an American company, Mondelez. So, it can't get more international than this!
@@pascal6707 "No 'x' in 'espresso'"
Weird Al - Word Crimes
On est quasiment les seuls au monde à ne pas respecter l'orthographe originelle et à permettre cette infamie qui est d'autoriser la graphie avec un "x". Putain de réforme de l'orthographe de merde!
@@chucku00 Tapator ! xD
I love these MRE vids. I would never survive if it came to living off of MREs. I have never tried any foreign MREs but there is not much the US makes in theirs I can stomach. Back in the day the 70s the first experience was with the old C rats was at Ft Devens and they served it out of a trash can of very hot water. Typical tin can you saw in the C Rats then and it was Beef Stew that was actually pretty good. The rest of the stuff they gave us was in the original box it was all pretty bad. LOL I have no clue how old it was. Of course my fav MRE today is the beef stew but I rarely find it, They used to make these high protein brownies that were decent but I haven't seen those in ages.
It usually has salted sweet and chocolate biscuits in the French rations.
The biscuits are quality.
how dare you talk like that of nougat , it's sooooo gooooood.
When i was in the army (french cavalry in Germany) we used to trade our rations with US soldiers for trinkets, like Zippo Lighters or cornbeef :p French rations were pretty popular at the time and we had a little pack of cigs. with each, tho it changed by the time i left.
there was wine too before, or sometimes a stronger alcohol
Cool, can you Tell me which Regiment das was? Where you stationed near Freiburg?
@@plantetoxique2980 Mulheim 12th cavalry/34th artillery, they've been disbanded since :) i'm an old fart.
@@zzaronn not in mine, but adding some alcohol to the dailies was not uncommon. Germany is well served ^^
@@VinhNPL not old enough then
I heard in Golf war 1 french ration were worth 2 US rations.
When i saw him eat the cheese alone like that
I cried
I really like these ration videos! You should do more of these for sure. It was fun to see your kids take part in the video too! They are definitely very cute and funny. Fun change from the more serious stuff.
You know the man is a professional when he doesn't use a kettle.
Lol the sardines is my favourite part 😂
Funny cultural differences :)
Literally everything is sugar or protein -> "hmm pretty balanced"
Eating tuna with cream, or cheese that's supposed to be melted (and which probably has white wine that will evaporate during cooking).. Cold -> why dude
Eating sardines with your hands -> ... Bruh
"Strawberry jam ? Maybe I should put it on the sardines" -> this caught me by surprise tbh haha
What would you put in custom ration pack out of all you have tried
I bet that sure as hell didn't taste anything like the Estonian ration haha. And I should know, I've had both. Guess which one I liked 😋
"It's not spoiled, it's just weird" 😂
Haha cute kids man, they say the funniest things nice interlude
Blimey!Cool!Thx a lot!
Oh, strong cheese with a sharp flavor.
My mouth is watering at how good that would be. I might have to go out and buy some blue cheese now.
1 french ration -> 3/4 US ration
Hi, Conetables is a famous Brandt of cans and well known in France as high quality food…
Viende de poulet... lmao basic translation is chicken meat, love your videos! Hello from Canada!
French MRE is the basic present we offer each other with my sister when we don't know what to buy for Xmas... 😅
We love treks and there is always one or more in any car/Bug out Bag/room in our places...
I offer some of them to poor people when I travel through Morocco (I offer the ones without porc) instead of money...
⏩⏩⏩⏩The fondue is supposed to be warmed up ! 🤣 It's cheese with white wine and you have to melt it (fondu(e)=melt) then use some nice bread to dib into it. In France, Switzerland and Belgium, fondue is a very comforting dish you eat and share with family and friends during winter time. So actually with this ration you warm the fondue and then use the salty biscuits to dib into... 😉
As a French student I use to buy a lot of French tins and trust me, they are the best, so delicious and so cheap . When we moved back to France with my Australian husband he was shocked how good and cheap they were , I wanted him to try them, after all, he made me try Vegemite telling me it was like Nutella lol 😂
That's a keeper of a husband you have there. Look after him! Vegimite is second only to the mighty Marmite...
You either love it....or you're weird!
Peace
@@globalrezzanate9399 I actually don’t mind it ;) I just find it very salty. Actually in Sydney there are a few ice cream franchises such as Gelatissimo who proposed the Aussie Icon paste, they turned it into a salty and sweet gelato, it’s basically a Vegemite ice cream with caramel topping. I tried them while my Aussie husband was too disturbed by the concept to even try… at some point he thought I was becoming more Aussie than him 😂👌
Peace ✌️
@@Tahia213 En fait, Marmite ou Vegemite partagent pas mal d'ingrédients avec le Viandox, sous forme pâteuse toutefois : extrait de levure agrémenté d'arôme de céréales. Ça semble intéressant pour incorporer dans des sauces... si on n'ajoute pas de sel !
@@chucku00 ah merci je ne savais pas, en plus je n’ai jamais cuisiné avec le Viandox, hâte d’essayer un de ces quatre ;)
@@Tahia213 Par contre il vaut mieux démarrer tes essais avec un dosage (très) modéré. C'est pire que du nuoc-mâm cette saloperie ; ) et il ne faut pas être intolérant aux différentes incarnations de Satan en matière de dérivés sodiques (glutamate monosodique et autres joyeusetés). Ça peut donner une gueule de bois et divers sympômes sympa le lendemain, aussi connu sous le nom de "syndrome du restaurant chinois".
Que cela ne te prive pas de tenter l'expérience, si le coeur t'en dit !
Quant à moi, je suis un peu accro, mais c'est sûr, demain j'arrête !
La sardine et la pâte de fruits 😂 les meilleurs moments 👍
Je tiens juste à dire que quand on goûté la ration pour la 1ere fois, on pourrait tout manger. Mais quand c'est la 20 ème ration d'affilé, tu commence à avoir des nausées et l'envie de vomir quand on sent les odeurs de la ration (ça m'est déjà arrivé au CEFE 😂)