In Marine jargon, ''Monkey Meat'' is any foreign meat of unknown or dubious origin. Probably from the Banana Wars. Marines were ''policing'' in Haiti in 1915. I was on a deployment in Cubi Point, PI in '76. We got BBQ'd meat on bamboo skewers at about 7 for a dollar as street food in Ologanpo City. It was well-marinated and spicey. You couldn't really tell what species it was. Beef, chicken, pork, dog? We called it Monkey Meat. Great when washed down with San Miguel beer.
We squids call it the same in Thailand, or the Philippines, or anywhere etc. Any stall or cart serving grilled meat of undetermined origin. Oddly enough, you can always tell if it's chicken. Never did figure that part out. o7
@wyomarine6341 I tried to assign myself to SERE Scol at Cubi Pt, when I was Training NCO. Just to get out of the puzzle palace. Didn't fly. Back to work.
I’m from Hawai’i and this is what we would call “plantation food”. We all grew up on foods from the tin like this. One of my childhood favorites was when my grandmother would make me corned beef gravy. It’s very similar to this recipe except it has potatoes, culantro, corned beef and tomato paste with some water. It’s so fricken delicious!!
Im Puerto Rican and we make too what you described. We call it "comida de pobre" (poor people food) because we make it when we havent done groceries, or a lazy i dont feel like cooking day lol we eat it with white rice.
@@spartan300zx Funny you say that because it was my Abuela’s Puerto Rican friend that shared the recipe with her. I’ve not eaten it in YEARS but all this talk about it I’m getting a hankering for it. 😂
@@DaMasterPilot Hey, whatever floats your boat. If you ever want to try the original recipe just to understand the flavor profile before making changes, that’s cool too.
When you are desperate for food even this dish can be fantastic! Imagine during WW1 or WW2 or any war, finding local foods from the people you have occupied is the very best. Weeks of living in trenches or tents or open land will change your perspective of food. If you can acquire potatoes and milk, you can survive forever. Thanxz
The only tip I have is canned meat like that is really fatty. So use that to your benefit; cook the meat on its own 1st and let the fat render so you can fry the meat in its own juices. This will create nice crispy bits and brown coating on the bottom of the pan called 'fond'. Deglaze with your liquid (ideally alcohol if you have it or just use the tomatoes) Anyway just doing that one step will improve the flavor a lot.
I use to eat it when I was young mixed with potato and I could handle it. I tried a can of it recently and things got explosive. I'll try the rendering technique you suggest.
@@casualkitty1381 I recommend that technique because it caramelizes the meat (I think its called the mallard effect, idk could be wrong) and it just tastes much better that way. Its why a fried slice of SPAM is so much better than right out of the can. BUT if it made you sick in that way I dont think this will help you. It could simply be thats its a lot of fat to consume, which can affect some people in that way since our digestion slows down as we age and fat is the slowest to digest. Its why Keto diets dont work for a lot of folks. Anyway good luck...
@@setoman1 In that case i'd fry the meat as described, then remove the meat onto a plate and deglaze + cook the tomatoes as desired then add the meat back in at the end. Since the beef is pre cooked and ground if it cooks for a long time with acidic tomatoes it will just dissolve lol
The Brits called it Bully Beef. From what I've read, there weren't very many occasions where frontline trench troops had the opportunity to heat their rations. Bully beef, canned tomatoes and hardtac biscuits served cold were the order of the day.
A relative of mine was a submariner in the Royal Navy in WWII. He said they used to eat corned beef, tinned tomatoes, and hard tac towards the end of their tour as all the fresh stuff had been eaten.
When I went through Basic and Infantry AIT at Ft. Benning in 1986 this would be the Chili Mac of that day or canned corned beef hash after WWI and WWII. Still love the stuff because Dad was a WWII and Korea combat infantryman. Today I can still cook Chili Mac, Beefaroni, and corned beef with potatoes with Libby's Corned Beef or Kroger's. I carry them on road trips and cross country journeys. I pack and cook them on rest stops along the way, It's cheaper and faster just pay for gas on my journey. I would spend more money on restaurants and motels for a week road trip. I find free camp grounds where I can sleep on the bed of my truck and cook from he back. I can live like the soldier that I was before for a road trip.
This is quite similar to 'corned beef hash' - corned beef, potatoes, plenty of onion. i used to make it regularly - added cumin for seasoning. & yes those old corned beef tins are lethal! 🇬🇧
Corn beef ash* is the one 😂😂😂😂😂😂 I love it!! My dad used to make it for us as kids and we loved it, I've made it for adults today and they turn the nose up 😂😂😂😂 I remember being with a Portuguese lady and cooking each other dishes from home........ she refused to eat corned beef hash 😂😂😂😂
This was a really cool video! I really know nothing about the rations available during WW1 and hence the meals that were derived from them. As you said , meals must have been a moment of solace during total chaos and misery of that terrible war! Thanks again!
I remember reading "Fix Bayonets", years ago and this chapter really stuck with me. The term "slum/slumgullion" was and old Army term for stew. Which I think goes back to the 1860s-90s, during the Indian War period. Now, you're gonna have to make me get that book out? BTW, I haven't been to Newville, in years? Glad to hear they're still there and the events are still going on. Take care.
I want say that book was what sparked me wanting to make it. I've read about it in other memoirs. I remember they were in belleau making it once they made it into the tree line. I forget which book for sure. Newville is great, every event post covid has been bigger and bigger. if you decide to come, come say hi to the Marines!
love that the can of meat says fray bentos, thats a piece of my national history. it used to be inported from Uruguay cos back then we used to be very industrialized, we still are a big grassfed meat producer
I enjoyed the video. Try mixing the beef bully into potatoes, mashed, fried whatever. Also, the can opener, you need some practice with that. :) There must be a video or two that will show you the technique. A Swiss Army knife with can opener is a great start.
very interesting. It looked like a dog's breakfast at first, but when it was cooked it did not look half bad. I think I may cook up a batch to try. I imagine after a hard day fighting the Boche, it would be like comfort food, hot and filling. It was great to see how you used good old hardtack too. My great uncle who was in the great war said they use to save up bacon grease to help soften those tooth breakers up. Also love how you cooked up the meal , like it would be done in the field. And it was great to hear the term farby, I have not heard it for a long while, lol. Great video again, keep buggering on.
This is very similar to something made in Indonesia, either corn beef and/or tuna, tin Tomato, and either rice or indo mi goreng packets, very popular "Povvo Food" and i still make it regularly at home after seeing it just cuz its that easy cheap and tasty
Keep the blade of a manual can opener touching the edge rim of the can when you are going around the can. Use the protrusion under the blade to catch on the underside of the can rim and lever against that to push the blade in. You can get a nice circle thats easy to open and get relatively out of the way or just remove it altogether.
I learn the other day, that the proper way to open it is to go around the side of the rim, not from the top-down. That way, the top and possible shavings don't fall in your food.
@tumultoustortellini hmm, I've never tried using a hand opener on the side of a can. I'll try that some time. I always use a safety can opener, and it spoils me.
Reminds me of Grandma's corned beef hash. It was kind of a slumgullion. corned beef + softened/sauteed potatoes and onions + chicken broth + roasted green chiles (or jalapenos). Mix together and serve after cooking a half hour to forty minutes, depending on if the potatoes are tender. Eat it as a semi-soup, rather than classic corned beef. Adding some tomatoes wouldn't be a bad idea, either. It'd probably add to the flavor. Given that my Grandfather hated whole tomatoes, I can see why she'd leave those out.
Canned corned beef is delicious no matter how you make it. I've made slumgullion with it and enjoyed it very much. I've also chilled a can of corn beef and sliced it for lettuce and tomato sandwiches with toasted sourdough bread.
Hi! New sub here 🖐! I happened to stumble upon your channel and I really liked the video with the historical content behind the "Slum" that you made. I'm gonna try this out myself and see how it goes. Thanks so much for sharing and I look forward to more videos from you. Take care 👍.
Needs some Frank's Red Hot. Seriously, In my youth, I knew a couple ov WWI vets. My Father, who had fought in WWII, on New Georgia, Guadalcanal, and Bougaineville, held them in very high esteem. Reliving their daily experiences is a lovely and fitting way to give them remembrance.
What is with people suggesting ingredients no one on the frontlines of either World War would have had access to ? Like does everyone have no attention span or something?
I remember in the Marine Corps I would put ramen noodles, MRE hot sauce after I ran out of my cholula sauce, lizard meat from the lizards I caught out in the desert when I wanted a little extra protein, some salt, pepper, and any type of MRE meat I had on hand into a stew just to get something other than a damn MRE in my system. It’s actually a lot better than it sounds lol.
My Irish grandmother used to make a tinned beef pie in gravy, it was a casserole dish filled with beef, onion and gravy with a suet pastry top and she called it monkey pie..lol
I'm considerable hungry. We got any food left? Hmm. Looks like we're out of corn pone, fatback, hardtack, fat pone, corntack. Any tackback? Tackback? I mean backtack. Plumb out.
used to make this when camping, didn't even know it was a thing, corned beef as a base and then tinned mini potatoes and what ever else comes to hand. Just don't eat it after a few cans of larger unless you have some indigestion tablets handy.
This is a very good recipe but fry the meat first then add the tomatoes, alittle pepper and hot sauce then add the hard tact last. You could add a tiny bit of tomato juice from the can last and it would thicken up alittle like a gravy,lol. Men could cook back then because they had too. God bless
Where in the world would you be getting pepper and hot sauce in 1917 in France ? Or did you miss the part where he said he's going for the historical example?
The most common method of cooking in the trench would be a hobo stove using scraps/bits of found wood. And argentinian beef is good and was the beef of choice in the early days of mcdonalds burgers. And real hardtack would be very hard and is crushed before adding to the meal.
I have read that many soldiers would put their hard tack into a cloth like a sock or something so they could smash it up into more of a powder that could be used as the base for a gravy.
i make something like this all the time: onion/garlic/carrots then a can of tomatoes and some pasta in a stew. but the version your making is intended not to have pasta but you could make a one pan pasta in the field easily with a little extra water added and letting the pasta hydrate. the idea is problematic in that the supplies have water in them and it makes it heaver and lowers calorie density.
There is a great story of a mess cook making a big pot of “ stew” in the British army. After dishing out generous servings to the officers and getting them out he began serving horse steaks carved from a fresh casualty to all the soldiers.
Cut my wrist on a corned beef can a couple of months ago while eating from the opened can when one our our kittens pounced on me trying to get his bite, lol.
Mom made a dish we called Slumgullion....it was browned ground beef, diced potatoes, and Velveeta cheese. She mixed it all up, dumped it in a baking dish and baked in the oven for some unknown period of time. Served as a side dish with meat loaf, or baked ham.
the hardtack was normally either soaked in coffee or water to soften them or pounded to a fine powder to bring it back to a powdery flour like state... however I'm most likely preaching to the choir
When i was in my late teens early twenties i went on the road with my cousin we had a truck and camping equipment and decided to try and survive on the road living at campgrounds it was a fun couple years and we cooked this kind of stuff all the time.
Looks good but I would prefer a better heat source or stove to cook it on... that fire looks like it might go out the second you set the mess kit on top of it... no ventilation?
If you cook the tin of corned beef first and let it crust a bit on the bottom with onions then flip like a pancake and crust on the other side till crispy then add the tomatoes and tack it will taste alot better 😉.
Monkey meat or Singe comes from the French. It is what they called British Bully (bouillon) beef in the Great War. Thanks for coming by the way. Better late than never.
we eat the tinned corned beef a lot in the UK still and I've most definitely had more than one cut from them, you would think they would change the key method to open them by now to a normal pull tab lol
If you simmer meat with tomatoes long enough, it doesn't really matter how bad the meat was, it'll be soft and it'll taste like stewed tomatoes and that's good enough for me lol
![Cook Like a Hobo! [ 1930s Mulligan Stew Recipe! ]](http://i.ytimg.com/vi/mf9MdM4zZOQ/mqdefault.jpg)
In Marine jargon, ''Monkey Meat'' is any foreign meat of unknown or dubious origin. Probably from the Banana Wars. Marines were ''policing'' in Haiti in 1915. I was on a deployment in Cubi Point, PI in '76. We got BBQ'd meat on bamboo skewers at about 7 for a dollar as street food in Ologanpo City. It was well-marinated and spicey. You couldn't really tell what species it was. Beef, chicken, pork, dog? We called it Monkey Meat. Great when washed down with San Miguel beer.
We squids call it the same in Thailand, or the Philippines, or anywhere etc. Any stall or cart serving grilled meat of undetermined origin. Oddly enough, you can always tell if it's chicken. Never did figure that part out. o7
@@IndustrialFaith We're all in the same boat sometimes, Shipmate.
@wyomarine6341 Semper Fi, Brother.
Phillippines? Probably dog.
@wyomarine6341 I tried to assign myself to SERE Scol at Cubi Pt, when I was Training NCO. Just to get out of the puzzle palace. Didn't fly. Back to work.
I’m from Hawai’i and this is what we would call “plantation food”. We all grew up on foods from the tin like this. One of my childhood favorites was when my grandmother would make me corned beef gravy. It’s very similar to this recipe except it has potatoes, culantro, corned beef and tomato paste with some water. It’s so fricken delicious!!
Im Puerto Rican and we make too what you described. We call it "comida de pobre" (poor people food) because we make it when we havent done groceries, or a lazy i dont feel like cooking day lol we eat it with white rice.
Man that does sound good. Hope you don't mind me using it with some extras. Gonna add some noodles and maybe some carrots.
@@spartan300zx Funny you say that because it was my Abuela’s Puerto Rican friend that shared the recipe with her. I’ve not eaten it in YEARS but all this talk about it I’m getting a hankering for it. 😂
@@DaMasterPilot Hey, whatever floats your boat. If you ever want to try the original recipe just to understand the flavor profile before making changes, that’s cool too.
@locoHAWAIIANkane Will do. Always up for trying new recipes when I have time to cook.
When you are desperate for food even this dish can be fantastic! Imagine during WW1 or WW2 or any war, finding local foods from the people you have occupied is the very best. Weeks of living in trenches or tents or open land will change your perspective of food. If you can acquire potatoes and milk, you can survive forever. Thanxz
The only tip I have is canned meat like that is really fatty. So use that to your benefit; cook the meat on its own 1st and let the fat render so you can fry the meat in its own juices. This will create nice crispy bits and brown coating on the bottom of the pan called 'fond'. Deglaze with your liquid (ideally alcohol if you have it or just use the tomatoes) Anyway just doing that one step will improve the flavor a lot.
I use to eat it when I was young mixed with potato and I could handle it. I tried a can of it recently and things got explosive. I'll try the rendering technique you suggest.
@@casualkitty1381 I recommend that technique because it caramelizes the meat (I think its called the mallard effect, idk could be wrong) and it just tastes much better that way. Its why a fried slice of SPAM is so much better than right out of the can.
BUT if it made you sick in that way I dont think this will help you. It could simply be thats its a lot of fat to consume, which can affect some people in that way since our digestion slows down as we age and fat is the slowest to digest. Its why Keto diets dont work for a lot of folks. Anyway good luck...
thanks chef.
Personally, I would want to cook the tomaters down more than the meat. Get the umami more concentrated.
@@setoman1 In that case i'd fry the meat as described, then remove the meat onto a plate and deglaze + cook the tomatoes as desired then add the meat back in at the end. Since the beef is pre cooked and ground if it cooks for a long time with acidic tomatoes it will just dissolve lol
The Brits called it Bully Beef.
From what I've read, there weren't very many occasions where frontline trench troops had the opportunity to heat their rations.
Bully beef, canned tomatoes and hardtac biscuits served cold were the order of the day.
I sliced my finger opening a Peaches ration, glad I'm not the only repro ration injury! Great video by the way
A relative of mine was a submariner in the Royal Navy in WWII. He said they used to eat corned beef, tinned tomatoes, and hard tac towards the end of their tour as all the fresh stuff had been eaten.
When I went through Basic and Infantry AIT at Ft. Benning in 1986 this would be the Chili Mac of that day or canned corned beef hash after WWI and WWII. Still love the stuff because Dad was a WWII and Korea combat infantryman. Today I can still cook Chili Mac, Beefaroni, and corned beef with potatoes with Libby's Corned Beef or Kroger's. I carry them on road trips and cross country journeys. I pack and cook them on rest stops along the way, It's cheaper and faster just pay for gas on my journey. I would spend more money on restaurants and motels for a week road trip. I find free camp grounds where I can sleep on the bed of my truck and cook from he back. I can live like the soldier that I was before for a road trip.
This is quite similar to 'corned beef hash' - corned beef, potatoes, plenty of onion. i used to make it regularly - added cumin for seasoning. & yes those old corned beef tins are lethal! 🇬🇧
The new ones too. Made hash recently and the tin went crooked on me as I was opening it and I cut my thumb
Corn beef ash* is the one 😂😂😂😂😂😂
I love it!!
My dad used to make it for us as kids and we loved it, I've made it for adults today and they turn the nose up 😂😂😂😂
I remember being with a Portuguese lady and cooking each other dishes from home........
she refused to eat corned beef hash 😂😂😂😂
The North Yorkshire version is with root vegetables potatoes oxo cubes and thickened with flour Yorkshire puddings on the side.yum😊
Reminds me of a quick dinner mom would make.
All canned goods; corned beef, baked beans, tomatoes. She'd make cornbread with it.
This is gourmet compared to my school lunch
"but" and "uhh" seems to be this guys catchphrase.
The "can opener" uses leverage from the perpendicular tab used under the outer rib of the can, cutting down and inward should produce an even opening
You constantly cutting yourself is a sign from the Almighty to just use a modern can opener! 😂
This was a really cool video! I really know nothing about the rations available during WW1 and hence the meals that were derived from them. As you said , meals must have been a moment of solace during total chaos and misery of that terrible war! Thanks again!
Corned beef = bully beef when I was in the army
I prefer roast beef hash but this is ok too.
I remember reading "Fix Bayonets", years ago and this chapter really stuck with me. The term "slum/slumgullion" was and old Army term for stew. Which I think goes back to the 1860s-90s, during the Indian War period. Now, you're gonna have to make me get that book out? BTW, I haven't been to Newville, in years? Glad to hear they're still there and the events are still going on. Take care.
I want say that book was what sparked me wanting to make it. I've read about it in other memoirs. I remember they were in belleau making it once they made it into the tree line. I forget which book for sure. Newville is great, every event post covid has been bigger and bigger. if you decide to come, come say hi to the Marines!
Wow, hears a thing to look at.
love that the can of meat says fray bentos, thats a piece of my national history. it used to be inported from Uruguay cos back then we used to be very industrialized, we still are a big grassfed meat producer
I enjoyed the video.
Try mixing the beef bully into potatoes, mashed, fried whatever.
Also, the can opener, you need some practice with that. :) There must be a video or two that will show you the technique. A Swiss Army knife with can opener is a great start.
very interesting. It looked like a dog's breakfast at first, but when it was cooked it did not look half bad. I think I may cook up a batch to try. I imagine after a hard day fighting the Boche, it would be like comfort food, hot and filling. It was great to see how you used good old hardtack too. My great uncle who was in the great war said they use to save up bacon grease to help soften those tooth breakers up. Also love how you cooked up the meal , like it would be done in the field. And it was great to hear the term farby, I have not heard it for a long while, lol. Great video again, keep buggering on.
This is very similar to something made in Indonesia, either corn beef and/or tuna, tin Tomato, and either rice or indo mi goreng packets, very popular "Povvo Food" and i still make it regularly at home after seeing it just cuz its that easy cheap and tasty
Keep the blade of a manual can opener touching the edge rim of the can when you are going around the can. Use the protrusion under the blade to catch on the underside of the can rim and lever against that to push the blade in. You can get a nice circle thats easy to open and get relatively out of the way or just remove it altogether.
Yeah I was wondering why he was using it like that
I learn the other day, that the proper way to open it is to go around the side of the rim, not from the top-down. That way, the top and possible shavings don't fall in your food.
@tumultoustortellini hmm, I've never tried using a hand opener on the side of a can. I'll try that some time. I always use a safety can opener, and it spoils me.
Yeah he really made a hash of that can opening.
You efforts in historical preservation are very admirable. Keep up the great work!
7:50 , "this is quite a bit of meat" ... right when he said that I was thinking "damn, what a measly portion of meat" lol
I grew up eating this as a kid thanks to my grandfather who served in the coast guard during ww2
What a lazy asshole
How do you go about finding the references for the labels? I know you said you made them, but I’m curious for what you used to build a design off of.
Hi,used to cook that stuff when I was in French army...and it's enough the a ration-day!if, lucky you a some canned beer,life is good 😉
You cut really easy 😂
This is literally a common weeknight meal in many pacific islands
Take a shot every time he says "but" or "uh"
Reminds me of Grandma's corned beef hash. It was kind of a slumgullion. corned beef + softened/sauteed potatoes and onions + chicken broth + roasted green chiles (or jalapenos). Mix together and serve after cooking a half hour to forty minutes, depending on if the potatoes are tender. Eat it as a semi-soup, rather than classic corned beef. Adding some tomatoes wouldn't be a bad idea, either. It'd probably add to the flavor. Given that my Grandfather hated whole tomatoes, I can see why she'd leave those out.
Honestly some spaghetti would sound lovely in it
Diary of an Early American Boy.
Erik Sloane.
Canned corned beef is delicious no matter how you make it. I've made slumgullion with it and enjoyed it very much. I've also chilled a can of corn beef and sliced it for lettuce and tomato sandwiches with toasted sourdough bread.
Hi! New sub here 🖐! I happened to stumble upon your channel and I really liked the video with the historical content behind the "Slum" that you made. I'm gonna try this out myself and see how it goes. Thanks so much for sharing and I look forward to more videos from you. Take care 👍.
Needs some Frank's Red Hot. Seriously, In my youth, I knew a couple ov WWI vets. My Father, who had fought in WWII, on New Georgia, Guadalcanal, and Bougaineville, held them in very high esteem. Reliving their daily experiences is a lovely and fitting way to give them remembrance.
What is with people suggesting ingredients no one on the frontlines of either World War would have had access to ? Like does everyone have no attention span or something?
I remember in the Marine Corps I would put ramen noodles, MRE hot sauce after I ran out of my cholula sauce, lizard meat from the lizards I caught out in the desert when I wanted a little extra protein, some salt, pepper, and any type of MRE meat I had on hand into a stew just to get something other than a damn MRE in my system. It’s actually a lot better than it sounds lol.
My Irish grandmother used to make a tinned beef pie in gravy, it was a casserole dish filled with beef, onion and gravy with a suet pastry top and she called it monkey pie..lol
That looks like the stuff the lunch lady gave in your Saturday morning cartoon.
Thanks for sharing this! I may have to give this a shot at Newville in November.
Gosh… I had that book as a kid! Found it at a flea market!
I'm considerable hungry. We got any food left?
Hmm. Looks like we're out of corn pone, fatback, hardtack, fat pone, corntack.
Any tackback?
Tackback?
I mean backtack.
Plumb out.
used to make this when camping, didn't even know it was a thing, corned beef as a base and then tinned mini potatoes and what ever else comes to hand. Just don't eat it after a few cans of larger unless you have some indigestion tablets handy.
I hope your channel blows up one day 😊
That actually looks good and i think i will try making as a dinner , though i will leave out the hard tack and add cooked tinned potatoes and carrots
This is a very good recipe but fry the meat first then add the tomatoes, alittle pepper and hot sauce then add the hard tact last. You could add a tiny bit of tomato juice from the can last and it would thicken up alittle like a gravy,lol.
Men could cook back then because they had too.
God bless
Where in the world would you be getting pepper and hot sauce in 1917 in France ? Or did you miss the part where he said he's going for the historical example?
I cook now because I can. And I'm good at it.
Not gonna lie that looks and probably tastes like a good ole bowl of chili.
Look for "Ox&Palm" brand corned beef. I suspect it would be a lot closer to what they had at the time.
I was not ready for the smacking in my ears
The most common method of cooking in the trench would be a hobo stove using scraps/bits of found wood. And argentinian beef is good and was the beef of choice in the early days of mcdonalds burgers. And real hardtack would be very hard and is crushed before adding to the meal.
Hi I just wanted to say thank you for putting in the effort to make a nice video for people to watch.
I have read that many soldiers would put their hard tack into a cloth like a sock or something so they could smash it up into more of a powder that could be used as the base for a gravy.
An excellent book to read about this is the reprint of the Department of the Army cooking regulations for 1916.
this is such a gritty ww1 meal he even sliced his hand for us
Good honest SLUM.
A hearty meal for the whole family when mum and dad are on the dole.
Thank you for sharing! Not enough WW1&2 field recipes on youtube.
I love the content. I just found your channel just now. amazing
Where do you get these reproduction canned foods? Is it just store bought with a switched label?
i make something like this all the time:
onion/garlic/carrots then a can of tomatoes and some pasta in a stew.
but the version your making is intended not to have pasta but you could make a one pan pasta in the field easily with a little extra water added and letting the pasta hydrate. the idea is problematic in that the supplies have water in them and it makes it heaver and lowers calorie density.
There is a great story of a mess cook making a big pot of “ stew” in the British army. After dishing out generous servings to the officers and getting them out he began serving horse steaks carved from a fresh casualty to all the soldiers.
Tip: If raisins are available, add them.
Cut my wrist on a corned beef can a couple of months ago while eating from the opened can when one our our kittens pounced on me trying to get his bite, lol.
For the love of God. Skip 10 minutes
So that's where Army "Chili-Mac'" comes from.....
Mom made a dish we called Slumgullion....it was browned ground beef, diced potatoes, and Velveeta cheese. She mixed it all up, dumped it in a baking dish and baked in the oven for some unknown period of time. Served as a side dish with meat loaf, or baked ham.
There’s a Spanish American War recipe very similar called “Sludge”
Australians made Hashmagandy, as labels fell off cans
I like the turn key cans feels right for the period
We need more ww1-2 cooking tutorials
Honestly, corned beef is pretty much as versatile as spam. You can use it make anything.
My Grandmother used to say Slum Gullion all the time ! I never knew what it meant
So nice to see that can of corned beef, that was prepared in Uruguay my country, Fray Bentos is the city.
Yeah it LOOKS LIKE IT SHOULD BE CALLED SLUM.
the hardtack was normally either soaked in coffee or water to soften them or pounded to a fine powder to bring it back to a powdery flour like state... however I'm most likely preaching to the choir
“Hardtack”-for the soldiers that doesn’t need any protein (or any other important nutrients)
I like how he got some of his blood in the hard tack. Blood is probably a staple in a Marine's diet, along with crayons 😂
When i was in my late teens early twenties i went on the road with my cousin we had a truck and camping equipment and decided to try and survive on the road living at campgrounds it was a fun couple years and we cooked this kind of stuff all the time.
Looks like a cornbeef hotpot... that's what us Brits call it.
Looks good but I would prefer a better heat source or stove to cook it on... that fire looks like it might go out the second you set the mess kit on top of it... no ventilation?
If you cook the tin of corned beef first and let it crust a bit on the bottom with onions then flip like a pancake and crust on the other side till crispy then add the tomatoes and tack it will taste alot better 😉.
Claiming to get stitches for content is wild
U using more than ever ww1 soldier ever dude !
Monkey meat or Singe comes from the French. It is what they called British Bully (bouillon) beef in the Great War.
Thanks for coming by the way. Better late than never.
Good video. Enjoyed it.
Hardtack (CLACK CLACK)!!!
The book was written a year after the great war ended.
Excellent book.
How do you repack those old tins with new food? That's really cool.
I'm pretty sure he's using new cans, just affixing labels as he talked about needing to get a french corned beef ration label made.
we eat the tinned corned beef a lot in the UK still and I've most definitely had more than one cut from them, you would think they would change the key method to open them by now to a normal pull tab lol
"Monkey meat" sounds a lot like what we would call "bush meat" in Africa. 😅
I almost thought my dad was the only one to use the term 'Farb'. You've gotta be the only person aside from him that I've heard use it.
What rifle is that in background at beginning? To me it looks like a WW2 era Mauser am I wrong?
1903 springfield
If you simmer meat with tomatoes long enough, it doesn't really matter how bad the meat was, it'll be soft and it'll taste like stewed tomatoes and that's good enough for me lol
You know what they say.
It makes a turd! 😂
He’s going to make a shtew. A corned beef shtew. For him and and his mate.
I’ve not heard anyone use the term Slum gullian (or however it’s spelt), but my Granny.
You should definitely put more time in to videos like this great channel 👍🏻
Where do o get the corn beef cans at?
Honestly this doesn’t look bad. I might try this
Okay that is Chum Bucket....
Somehow poor people food is always the best, here in Germany all the best food was developed by poorish people