Camp Food
I consider myself a bit of an authority on Camp Cuisine. At every school camp we end up having the sort of conversation you get from connoisseurs of fine food, except in the opposite direction. So they'd be all like "I think there's just a hint of parsley" and "the sauce is quite pique" and we were all like "I think this is cartilege" and "this so-called gravy is actually probably sweet and sour sauce. I think."

Some highlights:

-The egg yolks that were raw but didn't look it from the outside, so I sliced into the thing and it went gloop all over my plate
-The chicken schnitzel, in year four, which was so hard that I broke two plastic knives trying to cut into it
-The shepherds pie that was so oily it soaked RIGHT THROUGH the paper plate, the napkin under the paper plate, and the paper tablecloth to collect in a pool on the table
-The odd brown stuff that we sat and looked at for a few minutes before one of us prodded it and exclaimed "OH! It's pumpkin!"

You were mostly safe with cereal and toast, is all I can say.
(Lieutenant Colonel Oblivious brought to you by intravenous sugar, Fri 8 Dec 2006, 6:36, Reply)