Out dated

[reinhard1]

I've been dealing with food for years.  I do buy close dated stuff but no out of date stuff..  Reb had a great post up aways about the definition on the dates.  Those are guidelines.  We used to have 4 days on ground beef years ago and now it's 2 days.  Not because of the danger of getting sick, but for the appearance and the safety of the consumer [although the risk is very low].  I care mostly about chicken and pork.  Beef I'm not that worried about in general.  Customers used to ask me how long can I keep chicken, beef and pork in the fridge all the time.  I told them that my personal guideline is use it or freeze it.  The longer you keep something in the fridge the more bacteria gets formed.  This is even more true for fish.  Canned products that are way out of date have the greatest possible circumstance for botulism.  I'm talking a number of years.  One way to see this if you see an expansion of the can, especially on top.  

Having been in the food buisness [mostly dealing with meat,poultry and fish] I am more careful with close dated and out of date foods.  Even frozen foods.  Freezing doesn't mean freshness forever.  Check the packages that you buy.  For example those plastic bags that chicken wings or breasts come in are at times damaged.  Even the smallest hole can cause freezer burn.  The plastic wrap around the frozen turkeys can be cracked or torn through handling over time.   Out of date doesn't mean not fit for eating, it's how much out of date that's important.  Appearance, and smell also come in on out of date foods of course.  I just don't take chances.  I've seen a lot of products not fit for eating that were close dated not fit for eating and we never put them out.  When I see the close dated case where I shop it's usually the beef items I pick up, especially the ground beef.  they have a 2 day code on that and it's great stuff.  The products we used to put out in reduced areas were fine but they are not meant to be put in the fridge for a couple of days or so.  They are meant to eat or freeze.  good luck.

[Dotch]

iceholes and dotch's avetars are to close.

Oh I dunno. Mine came from Canada by Atikokan. Not sure where icehole got his. 

[RebelSS]

GREAT post reinhard. You just gave us the entire picture.   I've figured out that on Tuesdays for some reason, Wally World marks down their chicken (The Tyson...) that is 2-4 days from the sell by date...and I mean they slash the price. That's what I've filled my freezer with this year. Had a LOT of hot wings on the grill this Fall...and those thighs last nite. 

[reinhard1]

Nothing like thighs at night for sure.  Dotch,  That picture near Atikokan wouln't be Clearwater or White Otter would it?  good luck.

[Dotch]

Actually it's Warner. Took that shot a year ago in late September. Was an 80 degree day and we'd been sitting on the dock savoring it most of the afternoon. One guy was tossing a beetle spin teasing the smallies while my other buddy and I were busy coaching him. Also protecting ourselves from malaria and scurvy. The sunsets from that vantage point are always nice and that one provided a fitting end to an exceptional day. I grilled a leg of lamb afterwards. Nothing out of code about that one-delicious! 

Edited December 18, 2015 by Dotch

[icehole10]

Oh I dunno. Mine came from Canada by Atikokan. Not sure where icehole got his. 

Sunrise on lake Michigan,  salmon fishing. if you look close you can see the rods hooked to planer boards. I have noticed that before, have actually had to look twice at one of your post, thinking it was one of mine. 

Edited December 18, 2015 by icehole10
picture added

[Dotch]

That's a pretty shot icehole. Really like the contrast of the poles against the hazy background.

This is the original from 2014:

This is night one 2015:

Night two 2015:

 

Shortly after the last two photos, we ate a bunch of out of code food from the refrigerator that we couldn't bring back. 

Edited December 18, 2015 by Dotch

[LindellProStaf]

from my understanding, margerine is about 1 component away from plastic. I prefer real butter. if you ever use margerine to pan fry eggs, if you add margerine to the hot pan to melt it before the adding the eggs, tell me if im wrong here, but it smells like plastic dosent it..... margerine bad....

iceholes and dotch's avetars are to close.

Obviously if it is 3 years old and still sort of usable it must be almost like plastic.  All we use is butter at our house.  

Awhile back I noticed a pkg of country style pork ribs in the freezer.  Looked like maybe a little freezer burn in a couple of spots.  I decided to bake them with some bbq sauce.  I figured that will make them juicy and hide any bad flavors.  Well the ribs turned out great but I did notice a little funky flavor on a few bites.  I have always wondered if freezer burn just looked bad or if it does have a bad flavor.  I am thinking now that it does have a bad flavor.  What do you think RH1?

[leechlake]

8-3/4 pound pork loin.  I found it in freezer today.  Who's been good this year?

Edited December 18, 2015 by leechlake

[LindellProStaf]

Perfect for the inlaws Leech.  lol

Or have Boar Smurff and Rebs over and cook it so they never come back.

[leechlake]

I actually remember buying it up at cabin.  Must have been around the weekend after fishing opener and it was on  sale then.  I remember because the thing is huge and we took some photos with it in some odd places out on deck and thought it was pretty funny.  That was the only good use it was put to.

[delcecchi]

I actually remember buying it up at cabin.  Must have been around the weekend after fishing opener and it was on  sale then.  I remember because the thing is huge and we took some photos with it in some odd places out on deck and thought it was pretty funny.  That was the only good use it was put to.

Get out the cure and make buckboard bacon ..... 

[Mid-Lake Rock]

from my understanding, margerine is about 1 component away from plastic. I prefer real butter. if you ever use margerine to pan fry eggs, if you add margerine to the hot pan to melt it before the adding the eggs, tell me if im wrong here, but it smells like plastic dosent it..... margerine bad....

iceholes and dotch's avetars are to close.

Yep.  More I read about margarine, the less I want to eat that stuff.  I spoke with a nutritionist that advises folks to not eat the stuff.  Instead, try to buy butter made from the milk of grass fed cows.  I lived in Ireland for a year and all the cows are grass fed.  Loved the butter.  Luckily, Costco carries this grass fed Irish butter and that is all I buy.  

[Boar]

Perfect for the inlaws Leech.  lol

Or have Boar Smurff and Rebs over and cook it so they never come back.

[leechlake]

Get out the cure and make buckboard bacon ..... 

it was pondered but the thing is in the trash.  Should save it for my bear hunting debut in a few years.

[Boar]

Hey who you callin Boarsmurf,......well at least my name came first..

Edited December 19, 2015 by Boar

[RebelSS]

8-3/4 pound pork loin.  I found it in freezer today.  Who's been good this year?

Let it age a bit at room temp for 3 or 4 days, then I'll send ya jar of some "special" sauce I  have that you can slather it in. I'll include a few suggestions of who you can send it to, just in time for that special holiday gathering. 

Edited December 19, 2015 by RebelSS

[leechlake]

all right I grabbed it out of the garbage.  I picked up dog turds today so it was kind of gross.  Wait...we're leaving for cabin Wednesday or so, I will defrost in microwave and then put it on the counter.  Dogs won't even touch it.  We're good.  Waiting for further instructions Reb.

Edited December 19, 2015 by leechlake

[RebelSS]

Hmmm...maybe another week of aging for that special New Year's Eve dinner. I'll Fed-ex ya the jar of sooper sauce and a basting brush with a 10' handle to keep ya from splashing any on yourself.   Better set it in the garage, though,so  it'll pick up that faint "outdoor tang".  

Edited December 19, 2015 by RebelSS

[reinhard1]

It's toast Kris, not good for the dogs either [they are family also].   Guidelines for pork roasts in  the freezer is 12 months although it could go for a little longer, but 5 years is toast.  LindelProStaff, that freezer burn will give you that off taste for sure.  Cut it off when you see it, or if it's too much toss it.  good luck.

[leechlake]

I've got the sauce in the pan. I may need to make another batch though. This thing is almost as big as boars Polish Sausages he made.  We can do this!  RH we got her handled so far. We will call on you later if we need some info. If it works you have Reb and my permission to put this on sausage heaven. 

 

Edited December 19, 2015 by leechlake

[Boar]

thats a rodger ten four, keep the toaster down and the dorknob hot, boars coming for and inspection of the wheat germ, R1! batton down the tarp and hoist the colors, smurf...... never mind... reb... yeah what ever....LL take your meds....... Bobber....soak your bobber..... eyeguy.... im not sure. ok on 3..... 1.....2... meat makers unite!!! form of a ham bone.... shape of  beef round tip!!!

Edited December 19, 2015 by Boar

[Jim Almquist]

I was up a buds cabin and was going to whip up a quick dinner. I spotted a can of Manwich and thought it would be easy dinner before we went out fishing. Did not look at the date but when the can opener opened the seal it spayed everywhere on the walls and ceiling. It was like 5 years out of date. Lesson learned to read the date before cracking open can.

[smurfy]

Hey who you callin Boarsmurf,......well at least my name came first..

age before beauty bucko!!!!!!!!!

[Boar]

No thats Boar before ham, Richy cunningHAM.