Would you eat it?

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Originally Posted by Danno

Was taking jarred Rao's sauce and adding some extras too it -- onion, beef, spinach -- and after I put the beef in (burger patty) it became apparent that the beef was a little old. Didn't smell rancid, but definitely smelled old (I'm not sure I even know what rancid smells like, but don't think this was it). Didn't want to start the whole thing over so I just rolled with it. Cooked it a lot. It tasted just slightly old too.

Am I gonna die?

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Bad gas and brief bout of more humorous than unpleasant mud butt would be my prognosis.

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Originally Posted by TBS

I was sorting through my MTB pack last month and found two Clif bars.
One had a sell by date in 2012
The other was 2015
Both were pretty crumbled

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how did they taste?

Danno please check in. And hashtag Rao’s if you don’t mind.

Still alive. No gravy leg. Yet.

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Originally Posted by Danno

Was taking jarred Rao's sauce and adding some extras too it -- onion, beef, spinach -- and after I put the beef in (burger patty) it became apparent that the beef was a little old. Didn't smell rancid, but definitely smelled old (I'm not sure I even know what rancid smells like, but don't think this was it). Didn't want to start the whole thing over so I just rolled with it. Cooked it a lot. It tasted just slightly old too.

Am I gonna die?

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Today's contestant: hershey's syrup expiration 2012. Found in refrigerator, so I'm assuming it's been there since 2010. One more thing, it's the "lite" version.

I really want some chocolate milk, what does the collective say?

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Originally Posted by zartagen

Today's contestant: hershey's syrup expiration 2012. Found in refrigerator, so I'm assuming it's been there since 2010. One more thing, it's the "lite" version.

I really want some chocolate milk, what does the collective say?

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You toss that shit right away on account of being "Lite".

If it were full-flavor and from 2008 I'd say roll with it, that shit is apocalypse-proof.



In related news, I'm convinced my adventures in expired fridge meats and the like have been preparing my body for these COVID times in a way no pharmaceutical company ever could.

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Originally Posted by BmillsSkier

You toss that shit right away on account of being "Lite".

If it were full-flavor and from 2008 I'd say roll with it, that shit is apocalypse-proof.



In related news, I'm convinced my adventures in expired fridge meats and the like have been preparing my body for these COVID times in a way no pharmaceutical company ever could.

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Yeah, that's enough for me. The reward in the risk/reward is much too low. That and the inside is covered with weird chocolate crust.

12 day old cooked bacon?

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Originally Posted by Peruvian

12 day old cooked bacon?

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Fair game. Smoked and nitrated enough to make it safe

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Originally Posted by Peruvian

12 day old cooked bacon?

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If it isn’t slimy and passes the smell test, definitely.

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Originally Posted by Peruvian

12 day old cooked bacon?

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Is this even a question?

Nuke it and BLT that shit.

Check for pocket lint.

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Originally Posted by PNWbrit

Check for pocket lint.

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Even if stored in Gore-Tex?

Cooked bacon in the oven on a sheet of aluminum on top of a cookie sheet.
Forgot a slice sitting in there. Been in closed oven for a week.
I dab fat out of there for the skillet on a daily basis, but didn’t notice the slice.
Happened to be of the uncured variety.

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Originally Posted by Peruvian

12 day old cooked bacon?

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I dispute the premise

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Originally Posted by Rideski

Cooked bacon in the oven on a sheet of aluminum on top of a cookie sheet.
Forgot a slice sitting in there. Been in closed oven for a week.
I dab fat out of there for the skillet on a daily basis, but didn’t notice the slice.
Happened to be of the uncured variety.

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You keep your bacon fat in the oven?

For a few days yeah just leave it on the cookie sheet
No bugs can get in. I thought some people leave it in jars on the stove?

So occasionaly I do this sorta mexican grilled chicken kebab dealio. I make a marinade of red wine vinegar, soy sauce, olive oil and chili powder and whatnot. I take some of the marinade and put it aside before I put the chicken in the rest of it, then I and pour the the reserved marinade over the chicken after I take it off the grill.

Tonight I fucked up. I poured the marinade I had soaked the raw chicken in back over the chicken when it was ready instead of the reserved marinade. Picked up the wrong bowl, basically. Wasn't paying enough attention. Didn't realize my mistake until we were cleaning up a few minutes ago.

Am I gonna die?

Just in case, PM me your password

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Originally Posted by ötzi

So occasionaly I do this sorta mexican grilled chicken kebab dealio. I make a marinade of red wine vinegar, soy sauce, olive oil and chili powder and whatnot. I take some of the marinade and put it aside before I put the chicken in the rest of it, then I and pour the the reserved marinade over the chicken after I take it off the grill.

Tonight I fucked up. I poured the marinade I had soaked the raw chicken in back over the chicken when it was ready instead of the reserved marinade. Picked up the wrong bowl, basically. Wasn't paying enough attention. Didn't realize my mistake until we were cleaning up a few minutes ago.

Am I gonna die?

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You'll know in a couple of hours. Did you wash off the chicken before you marinaded it. Did you marinade in the refrigerator. If you did both you're very likely fine. If you didn't you're probably fine. Oh wait--did you have a salad with romaine? If yes, can I have your skis?

Maybe I need vodka?

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Originally Posted by ötzi

Maybe I need vodka?

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You'll die happy.

The vinegar might save you if there was enough of it in there. Or you might just get lucky.

Pretty fair amount, ⅓ of the marinade. Still feeling reasonable at 3:35 post consumption.

Hey if I don't get sick I just figured out how to save a step in making this meal.

Trunk Chicken has nothing on this recipe.

I'll tell you what, when you don't pour the poison juice over the food accidentally, it's a pretty bomber recipe. ⅓ each soy sauce, red wine vinegar and olive oil, then chili powder, spice etc as you see fit. Oddly, dried basil is really good in this recipe. Super simple, fast, and tasty, which is my goal always. Self-poisoning is not usually the goal.

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Originally Posted by muted

Trunk Chicken has nothing on this recipe.

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If trunk chicken didn't kill all those people, iceman is safe

I'm a little perturbed there hasn't been more of an outpouring from well-wishers. Come on people, I could be dying here.

Assuming 5% acidity in the vinegar, likely a little higher for red wine vin., diluted to one third would be roughly a ph of 2.7. But its late and I worked all day and that's using water to dilute. The salinity of the soy will help but the oil can throw a wrench in things, suspending particles.

Most bacteria don't do well past a ph of about 4. At least the kind typical of raw chicken.

You should be fine.

Back to my hole I go.

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Originally Posted by ötzi

I'm a little perturbed there hasn't been more of an outpouring from well-wishers. Come on people, I could be dying here.

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Just let us know when you're peeing blood and advice and support will be forthcoming. Heck, we might even mount a search party and call EMS for you.

And what ppps sez.

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Originally Posted by ötzi

I'm a little perturbed there hasn't been more of an outpouring from well-wishers. Come on people, I could be dying here.

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Thoughts and prayers.

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Originally Posted by ötzi

So occasionaly I do this sorta mexican grilled chicken kebab dealio. I make a marinade of red wine vinegar, soy sauce, olive oil and chili powder and whatnot. I take some of the marinade and put it aside before I put the chicken in the rest of it, then I and pour the the reserved marinade over the chicken after I take it off the grill.

Tonight I fucked up. I poured the marinade I had soaked the raw chicken in back over the chicken when it was ready instead of the reserved marinade. Picked up the wrong bowl, basically. Wasn't paying enough attention. Didn't realize my mistake until we were cleaning up a few minutes ago.

Am I gonna die?

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Definitely.

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Originally Posted by old goat

You'll know in a couple of hours. Did you wash off the chicken before you marinaded it. Did you marinade in the refrigerator. If you did both you're very likely fine. If you didn't you're probably fine. Oh wait--did you have a salad with romaine? If yes, can I have your skis?

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Nevermind the skis, I want the ocean property that one can't build on. That's gold.

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Originally Posted by papapoopski

Assuming 5% acidity in the vinegar, likely a little higher for red wine vin., diluted to one third would be roughly a ph of 2.7. But its late and I worked all day and that's using water to dilute. The salinity of the soy will help but the oil can throw a wrench in things, suspending particles.

Most bacteria don't do well past a ph of about 4. At least the kind typical of raw chicken.

You should be fine.

Back to my hole I go.

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Subscribed.

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Originally Posted by ötzi

I'm a little perturbed there hasn't been more of an outpouring from well-wishers. Come on people, I could be dying here.

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You can at least take comfort in the fact that the irony of you dying from some chicken juice after all the other shit you’ve survived wouldn’t be lost on your internet friends.

On tangential note, who among you has died of botulism from eating home canned food without using an approved recipe?

I love my salsa. Normally don't water bath or pressure can it. Just consume within a week or so. Never lasts that long anyway.

Local cash n carry type place had 25lbs of romas for 20 bucks. Made a big batch. Added some more vinegar than normal and citric acid powder. Pressure canned for 15 min or so at 5lbs. All lids were too tight to open by hand on day 1 and day 121. Just opened last jar. Tasted and smelled like day 1. It's been a week and I haven't died of botulism.

Anyone else take similar calculated risks with canned food? Most of the internet says "yerr gonna die!" I guess if the lid is super tight and it sucks air when opened, and it was pressure canned, I don't really see much of a risk, but idk what idk.

Anyone ever gone to the trouble of getting a recipe verified by a local university or some such thing? How about a ph meter?

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Originally Posted by MakersTeleMark

Thoughts and prayers.

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This.

Hope that makes ice feel more loved.

anyone heard from otzl?
he is probably deceased