Food Tech Circa 1963 - Ribs in a Can

I saw that on BoingBoing and was immediately grossed out...
But could it be any worse than Dinty Moore Beef Stew?

I can't for a moment consider purchasing it. Nor the stew. Chili maybe. For camping trips, a can of chili can be a big time-saver (although sitting around the campfire making dinner in a dutch oven is a big part of camping for us), but the ribs just have too much to discard -- making it harder to leave no trace.

I have to believe the did a pulled pork in a similar fashion, and that seems a bit more reasonable.
Still pretty gross.

Maybe we can get someone to produce miscellaneous organ meats in a can and market it as "Just Offal"?

I seem to remember having something like that in the provision box on a Boundary Waters canoe trip in the 1960's. Or maybe it was bacon? We were given a lot of stuff in cans so we didn't attract bears. The most I remember about that trip was how happy we were to find a restaurant to eat in when we got back to civilization.

Bacon in a can (aside from the cooked salad topping variety) is still available:

http://www.campingsurvival.com/yocaba.h ... DQodHBIGLA

As is the cheeseburger-in-a-can (although the shipping will kill you if the burger don't):

http://shop.ebay.de/items/?_nkw=Cheeseb ... i=&_sop=12

Just so this thread is searchable by the hysterical copy:

"So we use hickory smoke. A mellow drift of it." [They were on a mellow drift of something, certainly.]

"No plebeian spareribs." [Did Plotnicki write this one?]

"The savor of the sauce seeps into every morsel of the meat." [Someone studied alliteration in college. Impressive!]

Well, to be fair, in 1963 we were somewhere between being enthralled by the promise of space travel and terrified by the threat of living in a concrete bunker in the backyard for a year or so. Putting the familiar in a can at least gave a little hope of normalcy.

Not so fast, all you scoffers! One of the wild hits at Montréal's great Au Pied de Cochon is canard conservée, Duck in a can. It is AWfully good, a supreme Martin Picard poke in too-serious cuisine's eye. If duck, why not ribs??



Geo

spinynorman99 wrote:Maybe we can get someone to produce miscellaneous organ meats in a can and market it as "Just Offal"?

They do.

It is called ALPO.