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Humanitarian Daily Ration
Humanitarian daily rations (HDRs) are food rations manufactured in the United States intended to be supplied to civilians and other non-military personnel in humanitarian crises. Each is intended to serve as a single person's full daily food supply, and contain somewhat over . They have shelf-lives of about 3 years, and their contents are designed to be acceptable to a variety of religious and ethnic groups. The meals cost approximately one-fifth of the cost of a Meal, Ready-to-Eat (MRE). The rations were first used in Bosnia in 1993. From the time they were created and used in 1993 until November 2001, HDRs were packaged with a bright yellow outer plastic covering; this choice of color, however, proved to be problematic in areas of the world where cluster bombs were being used, as the bombs were the exact same shade of yellow and recipients of the rations sometimes confused the ration package for undetonated cluster bombs, often spotting the bright color from a distance and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humanitarian Daily Ration
Humanitarian daily rations (HDRs) are food rations manufactured in the United States intended to be supplied to civilians and other non-military personnel in humanitarian crises. Each is intended to serve as a single person's full daily food supply, and contain somewhat over . They have shelf-lives of about 3 years, and their contents are designed to be acceptable to a variety of religious and ethnic groups. The meals cost approximately one-fifth of the cost of a Meal, Ready-to-Eat (MRE). The rations were first used in Bosnia in 1993. From the time they were created and used in 1993 until November 2001, HDRs were packaged with a bright yellow outer plastic covering; this choice of color, however, proved to be problematic in areas of the world where cluster bombs were being used, as the bombs were the exact same shade of yellow and recipients of the rations sometimes confused the ration package for undetonated cluster bombs, often spotting the bright color from a distance and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peas
The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (''Cajanus cajan''), the cowpea (''Vigna unguiculata''), and the seeds from several species of ''Lathyrus''. Peas are annual plants, with a life cycle of one year. They are a cool-season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 gram. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from a matured pod. These are the bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice And Beans
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately. Description The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically '' Phaseolus vulgaris'' or ''Vigna unguiculata'') and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentil Soup
Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe, Latin America and the Middle East. History and literature Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (9,500 to 13,000 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and sites dating to 8000 BC in the area of Jericho. Aristophanes called it the "sweetest of delicacies." Remains of lentils were found in royal tombs in the Theban necropolis, dating to 2400 BCE. The Roman cookbook ''Apicius,'' compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts. Lentil soup is mentioned in the Bible: In Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms '' hors d'oeuvre'', appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term ''entrée'' refers to the main dish or the only dish of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flameless Ration Heater
A flameless ration heater (FRH) is a form of self-heating food packaging included in U.S. military Meal, Ready-to-Eat (MRE) rations (since the early 1990s) or similar rations, capable of raising the temperature of an entrée (main course) by in twelve minutes, which has no visible flame. The ration heater contains finely powdered magnesium metal, alloyed with a small amount of iron and table salt. To activate the reaction, a small amount of water is added, and the boiling point of water is quickly reached as the exothermic reaction proceeds. Chemical reaction Ration heaters generate heat in an electron-transfer process called an oxidation-reduction reaction. Water oxidizes magnesium metal, according to the following chemical reaction: : Mg + 2H2O → Mg(OH)2 + H2 heat (q) This reaction is analogous to iron being rusted by oxygen, and proceeds at about the same slow rate, which is too slow to generate usable heat. To accelerate the reaction, metallic iron particles and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Armed Forces
The United States Armed Forces are the military forces of the United States. The armed forces consists of six service branches: the Army, Marine Corps, Navy, Air Force, Space Force, and Coast Guard. The president of the United States is the commander-in-chief of the armed forces and forms military policy with the Department of Defense (DoD) and Department of Homeland Security (DHS), both federal executive departments, acting as the principal organs by which military policy is carried out. All six armed services are among the eight uniformed services of the United States. From their inception during the American Revolutionary War, the U.S. Armed Forces have played a decisive role in the history of the United States. They helped forge a sense of national unity and identity through victories in the First Barbary War and the Second Barbary War. They played a critical role in the American Civil War, keeping the Confederacy from seceding from the republic and preserving the uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon (color)
Salmon is a range of pinkish-orange to light pink colors, named after the color of salmon flesh. The first recorded use of ''salmon'' as a color name in English was in 1776.Maerz and Paul ''A Dictionary of Color'' New York:1930 McGraw-Hill Page 203; Color Sample of Salmon: Page 43 Plate 10 Color Sample A7 The actual color of salmon flesh varies from almost white to light orange, depending on their levels of the carotenoid astaxanthin due to how rich a diet of krill and shrimp the fish feeds on; salmon raised on fish farms are given non-synthetic or artificial coloring in their food. __TOC__ Variations of salmon Light salmon resembles the color salmon, but is lighter, not to be confused with dark salmon, which resembles salmon pink but is darker. Salmon pink (or ''salmon'' in Crayola crayons) was introduced by Crayola in 1949. See the List of Crayola crayon colors. Dark salmon resembles the color salmon, but is darker. Like the web colors ''light salmon'' and ''salmo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Army
The United States Army (USA) is the land service branch of the United States Armed Forces. It is one of the eight U.S. uniformed services, and is designated as the Army of the United States in the U.S. Constitution.Article II, section 2, clause 1 of the United States Constitution (1789). See alsTitle 10, Subtitle B, Chapter 301, Section 3001 The oldest and most senior branch of the U.S. military in order of precedence, the modern U.S. Army has its roots in the Continental Army, which was formed 14 June 1775 to fight the American Revolutionary War (1775–1783)—before the United States was established as a country. After the Revolutionary War, the Congress of the Confederation created the United States Army on 3 June 1784 to replace the disbanded Continental Army.Library of CongressJournals of the Continental Congress, Volume 27/ref> The United States Army considers itself to be a continuation of the Continental Army, and thus considers its institutional inception to be th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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