Expired Bacon

[Ecthy]

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...

[Nubclear]

Originally posted by mrmitchell
Ann Coulter

[TED]

I'd hit it

[/TED]

(No I wouldn't)

[Solly]

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...

And what is wrong with that...they offend just as many by their behaviour.

[Ming]

See ya in 48 hours Stewie... you just can't leave it alone, can you.

[Starchild]

*does a merry little dance*

[MRT144]

Starchild what kind of person steals a scarf...

[chequita guevara]

Someone with a cold neck?

[JimmyCracksCorn]

Remember never re-freeze meat.

Really? I do that all the time with bacon (granted not with other stuff), and it always tastes fine.

[chequita 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.

[MRT144]

what if i stored it in space

[JohnT]

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?

[Stuie]

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

So I think "Throw it out" was probably the correct answer.

http://www.sfgate.com/cgi-bin/article.cgi%3Ffile%3D/chronicle/archive/2001/01/10/FD171775.DTL

[Ted Striker]

i'm not sure i agree with chegitz's analysis

[chequita guevara]

Originally posted by JohnT
But... one buys meat already "thawed." Or am I missing something here?

No, because something that has not yet been frozen cannot be thawed. Thawing refers to a state change, not a state.

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.

[Stuie]

USDA:

Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.

http://www.fsis.usda.gov/OA/pubs/facts_basics.pdf

However, most sites I found agreed that the meat would lose quality through refreezing, becoming drier and tougher.