Wednesday, September 25, 2013

MRE Review: Menu 20, Spaghetti with Beef and Sauce

Navy chow is the best

Last time, we told the story of how the Pentagon took a hard look at their field rations and identified, in a scientific report, three critical flaws that were leading to underconsumption:
  1. The food is shit
  2. Field conditions are not conducive to eating
  3. People are fucking stupid
Today, we’ll look at the first item on the list, in an essay that I like to call…

Your Food is Shit, G-Man

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)

Friday, September 6, 2013

Review: The Rockman Chronicles: Trials of Galactar

John Rockman and the Trials of Galactar
Rockman’s eyes opened slowly. The virtual room he saw was rectangular, and yes, it was a room. Luckily it wasn’t the air-flight scenario. Rockman was even more lucky it wasn’t the Easter Egg-Hunt Challenge, which could take light-months to complete, the END SCENARIO button only making itself visible after all the colored eggs were discovered and placed into a small basket.

-John Rockman and the Trials of Galactar
Ron Jockman: author, polymath, visionary. Future generations will look back upon the day that Ron Jockman first began to write fiction, and they will say to each other, in hushed tones, “That was when history began.” How privileged are we, to be alive at a time when he still writes (because, in the present, as opposed to the future, when future generations will live, he isn't dead yet?)

He is a genius of the written word. His every clicky little typewriter typing sound seems to cry to the mountains, “Brilliant!” And he’s a really fast typist, too, so all those “brilliants” merge into a glorious cacophony of splendor, echoing through the halls of his pages.
“Haven’t they ever seen a dweeby-eyed, naked, hairy pig-bodied floating bloated whore-gnome before?” Palthron spat.

Or, possibly, he’s just another inept nitwit with delusions of adequacy.

The Rockman Chronicles: John Rockman and the Trials of Galactar by the Prince of Galactar, by Ron Jockman, is not a book by Ron Jockman. It isn’t a book by the Prince of Galactar, either, because I’m pretty sure he’s fictional. Like Ron Jockman is.

She recoiled again, like a hobo being peed upon.
With me so far?

Wednesday, September 4, 2013

Digestive System: Part 6, The Jejunum

The jejunum is where nutrient uptake really gets going. Up to now, the digestive tract has been obsessed with mashing food up, breaking it down, and purifying it of pathogens, in order to maintain the purity of essence of our precious natural fluids. In the jejunum, digestive juices do continue to work, and there’s some last minute molecular-level destruction happening on the intestinal lining, but the primary focus has shifted from breaking nutrients down to absorbing them safely.