What were they eating in Das Boot?

[Randomizer]

Back when I joined the Army they were expending the last of the old, canned C-Rats and I distinctly recall that occasionally the canned ham/pink meat/mystery meat and canned chicken would often have unidentifiable bits of gristle and fur that needed to be separated from the "edible" bits. Field exercises without the cooks and the kitchen trailer became much better when we went to heat and eat using boil-in bags.

From memory, the best canned C-Rat was the Swedish bacon and the worst was probably the ham and lima beans.

-C

[John Pancoast]

Originally Posted by Randomizer

Back when I joined the Army they were expending the last of the old, canned C-Rats and I distinctly recall that occasionally the canned ham/pink meat/mystery meat and canned chicken would often have unidentifiable bits of gristle and fur that needed to be separated from the "edible" bits. Field exercises without the cooks and the kitchen trailer became much better when we went to heat and eat using boil-in bags.

From memory, the best canned C-Rat was the Swedish bacon and the worst was probably the ham and lima beans.

-C

Ate my share of that fighting forest fires away from a base camp (helitack, etc.) At base camp, we ate like kings.
Sheesh; forty years ago now.

[les green01]

head cheese not too bad does have a little smell to it and head cheese is chunks of meat off the animal head also in the book which they don't show is the old man making potato pancakes

[bstanko6]

Never heard of semolina. I will have to check that out! Thanks John.

[d@rk51d3]

I always assumed it was pickled pork.
Not uncommon to have the hair still on the rind.
Anyone had Cotechino? Italian pork sausage, containing chunks of hairy rind............. among other things.

Dessert would be semolina or rice pudding/custard (sometimes with beaten egg white folded through, and a little lemon zest) with preserved cherries.



That reminds me of the time they tried to courtmarshal my grandfather when serving in the KM.
He was the boats cook, and at the time they had run out of meat. So he just served up veg and a rich gravy.

There was an outrage from those in command, as they were convinced you couldn't make gravy without meat, and accused him of greedily eating the boats supply in secret, and thereby depriving the rest of the crew.

They were about to drag him off to the brig, when he revealed his secret.........
Dry roast the flour in the pan first, then add your liquid. It gives a roasty flavour, and a dark brown colour.

After a quick demonstration, he was restored to his position.

[John Pancoast]

Originally Posted by bstanko6

Never heard of semolina. I will have to check that out! Thanks John.

Kinda/sorta like tapioca.