- Maple_Leaf_EhHayboxes were either a pleasant surprise or a damned drag. Decades later I can still recite the standard fare: Boiled potatoes. Boiled carrots. Fried breaded veal or pork cutlets (infamously known as 'track pads'). Maybe some vaguely kitchen-like gravy called "Hunter's Sauce" on the cyclical menu. Coffee in vaccuum urns. A box of fresh fruit (still unripe hard from the wholesalers' warehouse). A few loaves of sliced white bread. One lb blocks of honeymoon-hard butter. And if it was a special occasion, a 2' square white slab cake. Get in! Get your meal! Keep the line moving!
- sapper141Hi guys
In the Canadian army we usually used call the Mermites "hay-boxes". I actually do remember the inserts they used them for hauling soups. I had this one cook who had to add (what I swear) was lard to every soup he made. You'd have to skim off the oil or fat to eat it. Still can't look at vegitable soup yech
- Dontos- JG300-AscoutMermite cans were also the perfect instrument for smuggling steaks 'n cakes from the mess hall cold room out to we in the field on those forays in to pick up prepared food.
Don't ask how I know this....
uh huh.....
On an 'Urban Legend' note.
Mermites are the direct cause of 'Green Eggs'. You know this to bw true if you've had to be the unlucky individual who gets the final scoops of scrambled eggs from the deep recesses of those tin inserts.
The greyish-green 'egg' remnants cured my early morning hunger on many occassions.
Perhaps why I still shiver at scrambled eggs.
regards
Don
- JG300-AscoutMermite cans were also the perfect instrument for smuggling steaks 'n cakes from the mess hall cold room out to we in the field on those forays in to pick up prepared food.
Don't ask how I know this....
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