Has anyone had experience bringing canned Chef Boyardee and eating it cold?
They're so much cheaper than MRE/IMP's ($1 versus up to $10 for Mountain House stuff), and taste basically the same. They're easy to carry, and many are not pop-top's so no tool is required. The only two negatives I can think of are: cold meal (but then again, in the middle of summer this isn't so much a problem), and harder to dispose (but then again, you'd need to dispose of a MRE/IMP package just the same).
So why aren't people doing taking this route? Enlighten me?
Age Verifier - Unionville and Markham.