well, he has a point, but the thing is it doesn't only offend the aim of the insult, but also the subject of the wording...
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Originally posted by mrmitchell
Ann Coulter
I'd hit it
[/TED]
(No I wouldn't)Eventis is the only refuge of the spammer. Join us now.
Long live teh paranoia smiley!
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Originally posted by Ecthelion
well, he has a point, but the thing is it doesn't only offend the aim of the insult, but also the subject of the wording...www.my-piano.blogspot
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*does a merry little dance*Exult in your existence, because that very process has blundered unwittingly on its own negation. Only a small, local negation, to be sure: only one species, and only a minority of that species; but there lies hope. [...] Stand tall, Bipedal Ape. The shark may outswim you, the cheetah outrun you, the swift outfly you, the capuchin outclimb you, the elephant outpower you, the redwood outlast you. But you have the biggest gifts of all: the gift of understanding the ruthlessly cruel process that gave us all existence [and the] gift of revulsion against its implications.
-Richard Dawkins
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Someone with a cold neck?Christianity: The belief that a cosmic Jewish Zombie who was his own father can make you live forever if you symbolically eat his flesh and telepathically tell him you accept him as your master, so he can remove an evil force from your soul that is present in humanity because a rib-woman was convinced by a talking snake to eat from a magical tree...
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Once meat is thawed, freezing it ill have no effect on slowing putrification or contamination. The freezing and thawing process breaks the cell walls, making it easier for enzymes an bacteria to spread quickly through the meat. You may as well leave it in your fridge after thawing.
Bacon may be an exception because it is doused in chems and salts.Christianity: The belief that a cosmic Jewish Zombie who was his own father can make you live forever if you symbolically eat his flesh and telepathically tell him you accept him as your master, so he can remove an evil force from your soul that is present in humanity because a rib-woman was convinced by a talking snake to eat from a magical tree...
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Originally posted by chegitz guevara
Once meat is thawed, freezing it ill have no effect on slowing putrification or contamination. The freezing and thawing process breaks the cell walls, making it easier for enzymes an bacteria to spread quickly through the meat. You may as well leave it in your fridge after thawing.
Bacon may be an exception because it is doused in chems and salts.
But... one buys meat already "thawed." Or am I missing something here?
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The following are guidelines for how long to store products once you take them home or if the sell-by date has expired. Maximum shelf life can be achieved by placing perishable food in a refrigerator at 32 to 40 degrees immediately after you get it home. Of course, you will need to look for spoilage regardless, and follow this adage: When in doubt, throw it out.
Roasts, steaks, chops 3-5 days (wrapped loosely)
Ground, chopped or stew meat 1-2 days (wrapped loosely)
Whole ham 7 days (wrapped tightly)
Cut ham 3-5 days (wrapped tightly)
Hot dogs 7 days after sell-by date
(in original wrapping)
Bacon 2 weeks, unopened,
7 days (opened and wrapped tightly)
Luncheon meats 7 days (in original package after sell-by
date;
3-5 days if opened and wrapped tightly)
Whole chicken, turkey, duck,
goose 3-5 days (wrapped loosely)
Cut-up poultry 3 days (wrapped loosely)
Fish 3 days (stored on ice and covered)
Fatty fish, like salmon 1-2 days (stored on ice and covered)
Shellfish 1-2 days (stored on ice and covered)
Milk 5-7 days after the sell-by date
Soft cheese and dairy products
like sour cream 3 days (covered tightly)
Eggs 3-5 weeks if purchased before the
date on the carton
Butter, margarine 2 weeks (covered)
Hard cheese 4-12 months (covered tightly)
.
-- Sources: United States Department of Agriculture; University of California
Cooperative Extension Service
"Stuie has the right idea" - Japher
"I trust Stuie and all involved." - SlowwHand
"Stuie is right...." - Guynemer
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Originally posted by JohnT
But... one buys meat already "thawed." Or am I missing something here?
Teddie, I grew up cooking, and me Dad has been in the resteraunt business for decades.
You may that the same amount of water, when frozen, occupies slightly more space. It has a lower density and this is why ice floats. When ice begins to melt, it actualy expands just a little more.
The exact mechanism by which the cell walls are broken I don't know. It is either that the ice crystals pierce the cell walls (which I think is less likely) or that when the cell walls are frozen the break when they are expanded but unable to stretch.
In any event, re-freezing will not extend the ediblity of your meat.Christianity: The belief that a cosmic Jewish Zombie who was his own father can make you live forever if you symbolically eat his flesh and telepathically tell him you accept him as your master, so he can remove an evil force from your soul that is present in humanity because a rib-woman was convinced by a talking snake to eat from a magical tree...
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"Stuie has the right idea" - Japher
"I trust Stuie and all involved." - SlowwHand
"Stuie is right...." - Guynemer
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