Amateur chef John Crist reached into the box and blindly pulled out his secret ingredients — two Department of Defense field rations, otherwise known as “Meals, Ready-to-Eat,” or MREs.
“Sloppy Joe filling,” he said. “And boneless pork rib.” The rib, Crist noted, was imitation pork. “Only the best.”
Bon appetit and oorah!
Crist and his girlfriend, Nina Pignataro, had driven two hours to Triangle, Va., on Saturday to compete in the MRE Cook-off at the National Museum of the Marine Corps.
Crist finished second in the inaugural cook-off last year, and Pignataro third.
“Out of three,” said Crist, a deputy fire marshal from Hagerstown, Md.
I rarely had time to do more than warm my MRE with the included flameless heater.
And in the old days, before there were heaters, they were even less appealing. And the first generation were pretty awful, as well as not being very filling.
Still, if you aren’t stuck eating them endlessly, they aren’t terrible.