Do you eat food past it's use by date?
- Thread starter K.I.L.E.R
- Start date
I was looking for some Horseradish Sauce yesterday and found a pot in the fridge with a use by date of Aug 2001 - I figured that may have passed its prime a little...
sytaylor said:
You actually talk like that, don't you?DaveBaumann said:
Well, look at it this way, in Sardinia (Italy), there is a cheese which has worms in it. And it's a "delicatessen". Worms included.
This makes me think of an French exchange student that lived in our corridor at uni. ("corridor" ~ Swedish version of dorm)
His attempts to fry a steak in soft cheese can of course be blamed on language skills (he thought it was butter). But it was fun.
His surprise when he realized that you're not supposed to keep Swedish milk in room temperature for a month, was even more fun. (The smell wasn't though.) There's six days between packageing date, and "best before" date on our milk, and it's supposed to be stored at max +8ºC.
He claimed that in France, all milk is highly pasteurized, so it can actually stand the treatment he gave it.
So there can be a big difference between countries on what you can do with your groceries.
His attempts to fry a steak in soft cheese can of course be blamed on language skills (he thought it was butter). But it was fun.
His surprise when he realized that you're not supposed to keep Swedish milk in room temperature for a month, was even more fun. (The smell wasn't though.) There's six days between packageing date, and "best before" date on our milk, and it's supposed to be stored at max +8ºC.
He claimed that in France, all milk is highly pasteurized, so it can actually stand the treatment he gave it.
So there can be a big difference between countries on what you can do with your groceries.
Simon F said:
Oh so that's what UHT means!! I always thought it meant Ultra High Tits! And the reason being that milk helped keep up parts that don't usually... stay................up.
/LB runs.
UHT milk is sold here too, though it is not used unless you need milk without lactose (should not make you fart if you have lactose intolerance).
You can keep an unopened carton of UHT milk in room temperature for months, without it getting bad.
That milk tastes sweeter than regular milk.
You can keep an unopened carton of UHT milk in room temperature for months, without it getting bad.
That milk tastes sweeter than regular milk.
rabidrabbit said:
UHT milk is sold everywhere apart from places where they don't drink milk. Like Venus.
And... errr.... "shouldn't make you fart"???
I have lactose intolerance apparently, and your explanation kind of took me by surprise... I mean, maybe it's because i'm not sure how much my farting is cause by my lactose intolerance, but that's a nice way to view it... errr...
nutball said:
U Half Troll!!!!!!!!
That's nothing compared to a specialty they have in Greenland.london-boy said:
They catch these little birds (some kind of starling I think), stuff them otherwise untouched into a gutted seal, stitch the seal up and hang it in a dry place for about half a year.
Then you take the seal down, slice it open, take one of the birds out, hold the beak up to your mouth and squeeze, and then you drink/eat what comes out.
I'm told that it tastes a bit like very old cheese.
Then there is Surströmming, a Swedish winter/Christmas specialty I've personally been half tempted to try a couple of times, but have been stricken back by the extreme smell.
It's simply herring in a can, but treated in such a way that it will decompose inside the can. The delicatessen is ripe when the lid bulges, and is nearly at the explosion point (so one must be careful when opening it.
(I dare not think of the consequences of combining half litre of aquavit with a can of Surströmming and a nice clean expensive persian rug.
)).Surströmming is preferably eaten outside, far away from any Persian rugs. But I think most of them eating it would appreciate the Aquavit.
I've never heard of surstömming as a Christmas speciality. I thought it had its consumption peak just after the yearly premiere at 3:d Thursday in August.
Maybe you mix it up with "lutfisk". (Translation according to my dictionary: "boiled ling [previously soaked in lye]".) That's another yucky, but at least not smelly fish. Eaten only around Christmas. Actually, i don't think it tastes all that much either, it just has a unpleasant consistency.
Either way, most Swedes don't eat it surströmming. It's mostly people from northen Sweden that eats it. (Maybe Humus like it?)
I've never heard of surstömming as a Christmas speciality. I thought it had its consumption peak just after the yearly premiere at 3:d Thursday in August.
Maybe you mix it up with "lutfisk". (Translation according to my dictionary: "boiled ling [previously soaked in lye]".) That's another yucky, but at least not smelly fish. Eaten only around Christmas. Actually, i don't think it tastes all that much either, it just has a unpleasant consistency.
Either way, most Swedes don't eat it surströmming. It's mostly people from northen Sweden that eats it. (Maybe Humus like it?)
london-boy said:
UHT is not sold here in the US apparently.
That's why we always buy very small bottles at Safeway because they don't keep fresh even in the fridge..
At the same time it seems that cheese is only found under plastic wraps, which is different from all those smelly cheese you find in France
.Most of the cheese with hard crust in France have small animals in them, acarians or worms, it's part of the production process ! Without them they wouldn't have the same taste or consistency. Mold is also a big part of cheese, penicillium camemberti or penicillium roqueforti (yum).
