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Scientists Create Pizza That Can Last Years
An anonymous reader writes "Researchers at the US Army Natick Soldier Research, Development and Engineering Center have created a pizza that can be stored for up to three years while still remaining edible. 'It pretty much tastes just like a typical pan pizza that you would make at home and take out of the oven or the toaster oven,' said Jill Bates who heads up the lab. 'The only thing missing from that experience would be it's not hot when you eat it. It's room temperature.'"
The good news is that after three years it still tastes better than Dominos.
Who did what now?
It would still be warmer than the average delivery pizza.
We used to have a Bill of Rights. Now, with the rights gone, all we have left is the bill.
If they only just close enough to finalizing the recipe now how do they know it will last three years?
These guys invent MREs. That's what they do.
They have years of experience developing and packaging for long term duration.
As to how good will it taste in three years, that's based on historical analysis of other similar MREs.
The Spaghetti MREs are pretty good after three years.
I know guys who actually like MREs, and bought their own supply for hunting trips after the left the service.
Sig Battery depleted. Reverting to safe mode.
The Spaghetti MREs are pretty good after three years.
I know guys who actually like MREs, and bought their own supply for hunting trips after the left the service.
Many sporting-goods stores stock MREs. Not bad compared to a lot of camping food.
I went on a field exercise in 1961 with K-Rats packed in 1943...I'd have been delighted to have MREs.
My cousin owns a surplus store. I have recently eaten K rations from WW2. The sponge cake wasn't bad.
. . . and then put the top and bottom halves back together to make a giant sub sandwich, wrap it in bacon to keep it together, dip it in batter, and deep fry it!
Schroedinger's Brexit: The UK is both in and out of the EU at the same time!
I can assure you the seals on the MRE's are airtight. After Katrina I went through about 5 cases of them myself. The entree's seal is about 8 mils of rubbery but laminated aluminum backed plastic. They have those curls cut in the end that make you think it should be a tear-able edge, but all that happens is the plastic stretches a little. I never had a problem once the knife came out though. Those MRE's are as well sealed as the tires on my car. The M&M's and Skittles were in their standard packaging. The little packets of gum were hard as rocks, and were rumored to contain a mild laxative. I can't speak to that, as I spat them out the instant I stuck them in my mouth. Nasty. I still have a collection of really tiny Tabasco bottles. One with every meal, you know.
The pasta dishes were by far the tastiest. The chicken cacciatore in particular was quite good. The tomato based sauces were all pretty ok, but they just tasted a little off. Metallic, maybe. The meat entrees suffered a little bit more by the processing. Anything beef was better by than anything pork. The "pork ribs" was a large piece of jerky-style pork pressed into a childs rendition of a Mc-Rib and stored in this weird transparent BBQ sauce preservative. Ewwww. The crackers and packets of peanut butter and jelly were completely normal. The "bread" depended on where the MRE was manufactured. The ones that came from the midwest were better. The bread was a thick fig-newton shaped bar of pressed bread. Ugly as sin, but it tasted OK. The MRE's that were made in the east had bread that was shaped like a bread icon but tasted like cardboard. The only thing that was truly inedible was the omelette. Trust me, trade the omelette for an extra pack of the sport-drink.
The chemical heaters didn't really do that good of a job heating the food. I suspect that with time, the aggressiveness of the reaction fades a bit. I'd just boil a pot of water and drop the whole entree packets in to heat them up.