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  • Post #91 - April 20th, 2015, 11:45 am
    Post #91 - April 20th, 2015, 11:45 am Post #91 - April 20th, 2015, 11:45 am
    No ill effects so far.
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #92 - April 22nd, 2015, 8:59 am
    Post #92 - April 22nd, 2015, 8:59 am Post #92 - April 22nd, 2015, 8:59 am
    Scientists Analyze 170-year-old Champagne Found on a Shipwreck...I'd try that.
    http://www.iflscience.com/chemistry/sci ... -shipwreck
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #93 - May 18th, 2015, 4:09 pm
    Post #93 - May 18th, 2015, 4:09 pm Post #93 - May 18th, 2015, 4:09 pm
    My cantaloupe tastes like lemons. Looks fine. Worried if there's no footy taste, something's off? If anything, it's unappetizing. Thoughts?
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #94 - May 18th, 2015, 10:17 pm
    Post #94 - May 18th, 2015, 10:17 pm Post #94 - May 18th, 2015, 10:17 pm
    I say ditch the cantaloupe. Smelling like something other than what you're supposed to smell like is never a good sign.
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #95 - October 21st, 2015, 1:30 pm
    Post #95 - October 21st, 2015, 1:30 pm Post #95 - October 21st, 2015, 1:30 pm
    I have a giant hubbard squash a friend gave to me last fall and has been in my pantry ever since. I swear that it was originally blue grey in color, now it's pale yellowish-orange.

    It's got no soft spots, it doesn't smell... will it be any good to eat?
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #96 - October 21st, 2015, 3:48 pm
    Post #96 - October 21st, 2015, 3:48 pm Post #96 - October 21st, 2015, 3:48 pm
    JoelF wrote:I have a giant hubbard squash a friend gave to me last fall and has been in my pantry ever since. I swear that it was originally blue grey in color, now it's pale yellowish-orange.

    It's got no soft spots, it doesn't smell... will it be any good to eat?



    you'll find out when you cut it open!
  • Post #97 - October 21st, 2015, 3:55 pm
    Post #97 - October 21st, 2015, 3:55 pm Post #97 - October 21st, 2015, 3:55 pm
    justjoan wrote:
    JoelF wrote:I have a giant hubbard squash a friend gave to me last fall and has been in my pantry ever since. I swear that it was originally blue grey in color, now it's pale yellowish-orange.

    It's got no soft spots, it doesn't smell... will it be any good to eat?



    you'll find out when you cut it open!
    ...and it SCREAMS!
  • Post #98 - December 4th, 2015, 9:41 am
    Post #98 - December 4th, 2015, 9:41 am Post #98 - December 4th, 2015, 9:41 am
    Hot dogs. "Sell By" date in mid-August (2015) it is currently early December 2015.
    Have been refrigerated the whole time.

    Eat or toss?
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #99 - December 4th, 2015, 9:43 am
    Post #99 - December 4th, 2015, 9:43 am Post #99 - December 4th, 2015, 9:43 am
    leek wrote:Hot dogs. "Sell By" date in mid-August (2015) it is currently early December 2015.
    Have been refrigerated the whole time.

    Eat or toss?


    You'll know as soon as you cut the packaging open. Trust your nose.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #100 - December 4th, 2015, 10:08 am
    Post #100 - December 4th, 2015, 10:08 am Post #100 - December 4th, 2015, 10:08 am
    My boss eats a lot of Fig Food soups that you just pour out and heat. She opened one yesterday that had a use-by date of 10/2/15. This was a lentil soup that was thick and somewhat dry on opening, when usually they are, y'know, soupy. She asked WWPLD, and I said go for it. It smelled fine, they're vacuum sealed, it's only two months past the date and there's no mold, etc. She said that if it's dry, air must have gotten in there so it's not safe.

    She ended up flushing it but what do you say? Would I have kilt my boss?
    http://figfood.com/products/soups/
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #101 - December 4th, 2015, 4:43 pm
    Post #101 - December 4th, 2015, 4:43 pm Post #101 - December 4th, 2015, 4:43 pm
    Pie Lady wrote:She ended up flushing it but what do you say? Would I have kilt my boss?
    http://figfood.com/products/soups/

    I don't know what soup has to do with your boss wearing a kilt, but in general "use by" dates are pretty conservative. It probably would have been fine.
  • Post #102 - December 4th, 2015, 4:49 pm
    Post #102 - December 4th, 2015, 4:49 pm Post #102 - December 4th, 2015, 4:49 pm
    Aha! I should mention this on my next employee review.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #103 - December 6th, 2015, 8:04 pm
    Post #103 - December 6th, 2015, 8:04 pm Post #103 - December 6th, 2015, 8:04 pm
    So we have some honeycrisp cider. There's nothin' in it but apples. We drank some already (I think it's two weeks old) but the date on it is 12/13. The gallon container was all puffed up. It smelled and tasted okay but a little boozy and slightly fizzy.

    So do we have moonshine or poison?

    Mr. Pie is risking it, but I'm being a sissy and going with less festive wine for our Christmas card futzfest. Am I going to be a Christmas widow?

    Thanks,
    Imbibin' in Irving Park
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #104 - December 7th, 2015, 8:23 am
    Post #104 - December 7th, 2015, 8:23 am Post #104 - December 7th, 2015, 8:23 am
    Congrats. You have hard cider.
  • Post #105 - December 7th, 2015, 12:50 pm
    Post #105 - December 7th, 2015, 12:50 pm Post #105 - December 7th, 2015, 12:50 pm
    706 is exactly right. As someone who has made thousands of gallons of hard cider and apple wine, let me assure you that, given the descriptions you gave, esp. the puffy jug (!! which most certainly ¡whooshed! a bit as you took the top off), your sweet cider has undergone alcoholic fermentation. Look to see if there are any preservatives listed on the label--I suspect not.

    If it's been in the fridge the whole time, it most certainly is still actively fermenting. Pull it from the fridge, put it in a cool--not cold--place, with a paper towel or section of cloth rubber-banded/affixed totally across the mouth. Wait a few more days. Back in the fridge, chill, pour very carefully (there'll be debris in the bottom of the bottle), and enjoy!

    The chances of something bad happening to a fresh, clean sweet cidre instead of alcoholic fermentation are microscopically small.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #106 - December 8th, 2015, 3:44 pm
    Post #106 - December 8th, 2015, 3:44 pm Post #106 - December 8th, 2015, 3:44 pm
    Nope, no preservatives, just apples.

    Nice! Free moonshine!
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #107 - January 30th, 2016, 1:43 pm
    Post #107 - January 30th, 2016, 1:43 pm Post #107 - January 30th, 2016, 1:43 pm
    I'm hoping this is another "dates are generous" thing:
    I bought silken tofu for a recipe and then ended up not making it. I figured it's tightly sealed, so it'll last forever! Apparently not. It "expired" 12/15. I'm not sure what happens to old tofu, sitting there in water...
    Can I use it? I have a recipe for brownies.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #108 - January 30th, 2016, 1:45 pm
    Post #108 - January 30th, 2016, 1:45 pm Post #108 - January 30th, 2016, 1:45 pm
    Pie Lady wrote:I'm hoping this is another "dates are generous" thing:
    I bought silken tofu for a recipe and then ended up not making it. I figured it's tightly sealed, so it'll last forever! Apparently not. It "expired" 12/15. I'm not sure what happens to old tofu, sitting there in water...
    Can I use it? I have a recipe for brownies.

    I'd use it without hesitation . . . unless it smelled or looked bad after I opened it.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #109 - January 31st, 2016, 12:19 pm
    Post #109 - January 31st, 2016, 12:19 pm Post #109 - January 31st, 2016, 12:19 pm
    I realize this doesn't say much about my housekeeping but how about a sealed package of standard Roundy's bacon with a Best-By of June 30, 2015? It fell into a no man's land in the fridge and I hate to toss it if it can be used for something. It seems in good condition, not puffy or leaky or anything and looks OK. It may not be suitable to regular griddle frying but maybe as an ingredient? I was considering smoking some ATBs today.
  • Post #110 - January 31st, 2016, 12:27 pm
    Post #110 - January 31st, 2016, 12:27 pm Post #110 - January 31st, 2016, 12:27 pm
    Smell it. Bacon's smell goes way faster than its look.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #111 - January 31st, 2016, 12:31 pm
    Post #111 - January 31st, 2016, 12:31 pm Post #111 - January 31st, 2016, 12:31 pm
    I'd try it...it's cured, after all. I'm with Geo, I bet the stench of rancid bacon is pretty strong, so if it smells okay I think you'd be fine.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #112 - November 23rd, 2016, 10:49 am
    Post #112 - November 23rd, 2016, 10:49 am Post #112 - November 23rd, 2016, 10:49 am
    So the fridge is a little full and I had to park around the block. I said the hell with it and left two frozen turkey breasts in the trunk last night.
    Today they're still there. They're keeping my laundry company, taking in the sights, getting one last road trip before I turn them into crispy critters.
    Considering the weather out there, when do I need to bring these in? I'm not cooking them until Saturday.
    Cathy, I'm looking in your direction...
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #113 - November 23rd, 2016, 11:11 am
    Post #113 - November 23rd, 2016, 11:11 am Post #113 - November 23rd, 2016, 11:11 am
    What's the outside temp, low to high, during the day? (We'll assume that trunk temp is the same as ambient temp, altho' if it's sunny, that'll be off.) If the temp stays in the low to mid-30s, that's the temp inside a fridge. The likelihood of the turkey breasts de-frosting significantly approaches zero. Were it I under these circumstances, I'd not sweat it.
    YMMV.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #114 - November 23rd, 2016, 11:50 am
    Post #114 - November 23rd, 2016, 11:50 am Post #114 - November 23rd, 2016, 11:50 am
    The high/low for today through Saturday is 45/35 (overcast & rainy), 41/33 (overcast), 42/32 (mostly cloudy), and 48/33 (clear).
    Last edited by Pie Lady on November 23rd, 2016, 11:51 am, edited 1 time in total.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #115 - November 23rd, 2016, 12:01 pm
    Post #115 - November 23rd, 2016, 12:01 pm Post #115 - November 23rd, 2016, 12:01 pm
    That's pushing it. Do you have a suitably-sized cooler? If so, *immediately* put the turkey in the cooler--test it, it should still be pretty solid. If it is, it'll probably hold for a couple of days. But I'd check it by seeing how solid it is, and how cold it is. It takes a lot of energy to pass from ice at 32°F to water at 32°F.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #116 - November 23rd, 2016, 12:09 pm
    Post #116 - November 23rd, 2016, 12:09 pm Post #116 - November 23rd, 2016, 12:09 pm
    Geo wrote:That's pushing it. Do you have a suitably-sized cooler? If so, *immediately* put the turkey in the cooler--test it, it should still be pretty solid. If it is, it'll probably hold for a couple of days. But I'd check it by seeing how solid it is, and how cold it is. It takes a lot of energy to pass from ice at 32°F to water at 32°F.

    Geo

    Thanks. I do have a cooler somewhere. Maybe I can also do a little jostling and make more room in the fridge.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #117 - December 8th, 2016, 1:47 pm
    Post #117 - December 8th, 2016, 1:47 pm Post #117 - December 8th, 2016, 1:47 pm
    Darest I save and freeze a batch of turkey gravy that has been in a very cold (garage) fridge since Thanksgiving (two weeks today), when I forgot to freeze it? Would it help if I bring it back up to boiling for a while before freezing it?
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #118 - December 8th, 2016, 2:37 pm
    Post #118 - December 8th, 2016, 2:37 pm Post #118 - December 8th, 2016, 2:37 pm
    Piggy-backing on Katie's...can I freeze some turkey meat from the Saturday after Thanksgiving, because I'm kinda sick of eating it?
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #119 - December 21st, 2016, 7:28 pm
    Post #119 - December 21st, 2016, 7:28 pm Post #119 - December 21st, 2016, 7:28 pm
    If you freeze the turkey meat, don't wait too long to eat it. I find that chicken and turkey get an unpleasant spongy, dry texture after spending some time in the freezer.

    As for the gravy, give it a sniff and trust your nose!
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #120 - January 4th, 2017, 6:34 pm
    Post #120 - January 4th, 2017, 6:34 pm Post #120 - January 4th, 2017, 6:34 pm
    So I made cookie dough this past Saturday the 31st but only had time to bake about half the cookies. I put the rest of the dough in the fridge, with plastic wrap pressed on the surface, intending to freeze or bake the rest on the 1st. I totally forgot about it and now I'm wondering if the dough is still fine. Can I still bake the cookies tonight?

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