Monday, September 16, 2013

Hardtack Review: 3 months old

Remember when I reviewed freshly made hardtack, and promised a follow-up review when it was appropriately aged? Well, it's been three months, so I owe you a review.

Which you will not be getting.

Because I value my life.

When I went to retrieve my hard tack from the dark hiding place where I kept it secret and not-so-as-it-turns-out-safe, I couldn't even see the original biscuit through the multiple, overlapping layers of mold. Yeah, there was mold growing on other mold. Because apparently, even the mold got sick of eating hardtack, and turned cannibal just to broaden its menu.

I sealed it all up and escorted it out of the apartment, under heavy guard, to its new home in the dumpster. I didn't even try to salvage the tupperware, nor think to take a picture (that probably would have gotten into National Geographic.) I just wanted it out of my living space before it could drive me into anaphylactic shock as, I am now convinced, was its plan from the start.

In hindsight, it may have been an error for me, someone with a severe mold allergy, to commit to reviewing a 3-month-old bread product that depends upon the skill of the cook for its shelf stability. But the danger never once crossed my mind—a testament to my unwavering commitment to you, gentle reader.


While you're here, why not check out my other ration reviews?

Fresh Hardtack
Menu 16, Pork Rib
Menu 22, Sloppy Joe
Menu 23, Pasta in Pesto
Menu 14, Ratatouille (Vegetarian)
Menu 15, Southwest Beef and Beans
Menu 8, Marinara Sauce with Meatballs
Menu 20, Spaghetti with Beef and Sauce 
Menu 19, Beef Roast
Menu 13, Tortellini Vegetarian 
Menu 18, Chicken with Noodles
First Strike Ration Menu 2 (Part 1)
First Strike Ration Menu 2 (Part 2)

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