The Cellar - Sell by

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- Nothingland (http://cellar.org/forumdisplay.php?f=36)

- - Sell by (http://cellar.org/showthread.php?t=26114)

Quote:

Originally Posted by HungLikeJesus (Post 764826)

I'm not dead.

I feel fine.

I think I'll go for a walk.

You're not fooling anybody.

Well I'll be damned.

Whoever would have thought even for a second that the first Zombie in the Zombie Apocalypse would be Jesus?

Everybody.

It's in the book.

I always liked HLJ. Such a shame, I'll miss him.:sniff:

Quote:

Originally Posted by HungLikeJesus (Post 764826)

I'm not dead.

I feel fine.

I think I'll go for a walk.

Quote:

Originally Posted by glatt (Post 764840)

You're not fooling anybody.

:bonk:

Quote:

Originally Posted by infinite monkey (Post 764676)

... Which reminds me...I wonder what the 'sell-by' date is on that package of ground chuck (sorry chuck, you're just so tasty) in my fridge. I keep forgetting to put it in the trash ...

The secret's out, now we know what you use for hobo bait.

Quote:

Originally Posted by monster (Post 764886)

:bonk:

:thumb:

Quote:

Originally Posted by Gravdigr (Post 764858)

I always liked HLJ. Such a shame, I'll miss him.:sniff:

Quote:

Originally Posted by sexobon (Post 764892)

The secret's out, now we know what you use for hobo bait.

Sigh. Chuck was a damn good hobo too. I almost kept that one. :sniff:

But you know how it goes. You keep one good hobo, the next thing you know you have 200 hobos running around taking over.

Quote:

Originally Posted by infinite monkey (Post 764903)

But you know how it goes. You keep one good hobo, the next thing you know you have 200 hobos running around taking over...

...and everybody calls ya 'the crazy, hobo-lady'.

Well I'm glad I was right. :)

We don't wash meat in ammonia over here. It's not allowed thank god.

As I mentioned, whether or not the meat is still good has a lot to do with the temp it's been kept in, but to add to that, how much time it's actually been exposed to air for, and that's the problem with some meat. If it's come straight off the hook, been ground then packaged, chances of contamination are low. If it were ground then put on a tray in the window of the shop, chances of contamination are high.

There are so many variables, but it comes down mostly to texture, smell, appearance and finally taste.

BTW, I assume you're all aware that the reason asian countries (and others) use so many spices is because of the lack of refridgeration which causes the meat to go rancid, so rather than waste it, it gets cooked for hours in a pot with lots of flavours so you can't taste the meat anymore. ;)

eta: and obviously it's not killing them off too quickly. Last time I blinked there were still more asian people around than you can poke a stick at.

I've just had the second serving (I made chili, not spaghetti, as I felt the jalapeños would help kill off any bugs).

I see that no one has put any fresh meat in the tip mug.

Quote:

Originally Posted by Aliantha (Post 764942)

~snip~
eta: and obviously it's not killing them off too quickly. Last time I blinked there were still more asian people around than you can poke a stick at.

Yeah, you can't swing a dead cat without hitting an Asian. Oh. Oops!

:lol:

Sorry. :o

I hope I didn't offend lola or any of our other asian posters. There really are a lot of asian people in the world though. I'm not being racist when I say that.

yes you are, you WACIST!!!!!