Subj : Food Expiration
To   : All
From : Dave Drum
Date : Mon Feb 06 2023 05:59:00

THE FOOD EXPIRATION DATES YOU SHOULD ACTUALLY FOLLOW

The first thing you should know? The dates, as we know them, have
nothing to do with safety.

By J. Kenji Lopez-Alt

Have you been reacquainting yourself with the forgotten spices and fusty
beans from the depths of your pantry? How fusty is too fusty? When is
the right time to throw something out? And what about fresh ingredients?
If I'm trying to keep supermarket trips to a minimum, how long can my
eggs, dairy and produce keep?

Here's the first thing you should know: Expiration dates are not
expiration dates.

Food product dating, as the U.S. Department of Agriculture calls it, is
completely voluntary for all products (with the exception of baby food,
more on that later). Not only that, but it has nothing to do with
safety. It acts solely as the manufacturer's best guess as to when its
product will no longer be at peak quality, whatever that means. Food
manufacturers also tend to be rather conservative with those dates,
knowing that not all of us keep our pantries dark and open our
refrigerators as minimally as necessary. (I, for one, would never leave
the fridge door open for minutes at a time as I contemplate what to
snack on.)

Read the rest of the story @ https://tinyurl.com/IM-EXPIRED

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Scraped Icebox & Dishrag Soup 
 Categories: Meat, Potatoes, Vegetables, Herbs
      Yield: 6 servings

      6 c  (to 8) water
      4 md (to 6) potatoes; in small
           - chunks
      1 md Onion; rough chopped 
      2 cl Garlic; fine minced
           +=OR=+
    1/2 ts Garlic powder 
     16 oz Can tomato sauce or crushed
           - tomatoes
      1 lb (to 1 1/2 lb) meat, cooked *
     15 oz Can (ea) green beans, corn, and
           - carrots
           +=OR=+
      2 lb Bag frozen mixed veggies
      1 tb Worcestershire sauce
      1 ts (ea) Oregano, parsley or
           - whatever spices you have
           - on hand
           Salt & pepper

  * roast, hamburger, sausage, chicken, venison, whatever 

  Brown meat if it isn't cooked, chopping into sm pieces

  Place meat, veggies, tomato sauce, and spices in large
  pot, adding enough water to cover everything and begin
  to float the veggies. 

  Bring to a boil, allow to simmer (covered over low heat)
  for 30 to 45 minutes, until potatoes are soft and meat
  is cooked through.

  CHEF'S NOTES: Using whatever happens to be ripe in the
  garden works well with this for seasonal variations.
  I've been known to use leftover spaghetti sauce for the
  tomato, as well as tossing a couple of fresh tomatoes
  from the garden into the blender on puree. 

  2 Cups of cooked rice can be substituted for the
  potatoes as a starch variant.

  Any combination of spices and seasonings can be used:

  Cumin and a bit of chilli spice mix will give you a
  Mexican taste.

  Curry powder works well for an Indian variant. 

  Substituting Soy for the Worcestershire and using ground
  ginger and cilantro will give you an Asian variant.

  By: Erin Palette

  RECIPE FROM: https://bluecollarprepping.blogspot.com

  Uncle Dirty Dave's Archives

MMMMM

.... Fox News never ever has news about foxes.
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