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  1. #401
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    Mar 2005
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    Mayo is eggs. Best made fresh.

    Mustard and hot sauce and shit. First ingredient is vinegar. Fucking vinegar.
    Stop freaking out.
    Stop refrigerating it.
    “I’m a subhuman jizz monkey”

    Thx mods. It’s an awesome signature.

  2. #402
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    Oct 2008
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    valley of the heart's delight
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    I see smoked salmon several months past due was covered. How about several years? Looks fine

  3. #403
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    Jan 2016
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    Quote Originally Posted by Core Shot View Post
    Mayo is eggs. Best made fresh.

    Mustard and hot sauce and shit. First ingredient is vinegar. Fucking vinegar.
    Stop freaking out.
    Stop refrigerating it.
    No one's freaking out relax. And I did lose two hot sauces to mold..

  4. #404
    Join Date
    Dec 2012
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    I smell poutine!!!
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    Hot sauce turns brown and does not taste as good if left out. I prefer to keep it in the fridge for better taste and appearance.

  5. #405
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    Dec 2012
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    I smell poutine!!!
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    Click image for larger version. 

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    I see hydraulic turtles.

  6. #406
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    Sep 2010
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    Full spectrum light (breaks the bonds of delicate flavour molecules) and oxidization is the enemy of freshness/taste of condiments with a preserving base of either sugar or vinegar. Heat speeds the oxidization process. Keeping them in the fridge slows oxidation, and removes the light. And once that seal from the store is broken, and especially with a wonderful better half that has a challenge with fully closing a cap, new oxygen is introduced. My tabasco (the large bottle) lives in a dark corner of the counter and is kept tightly closed never turns brown. YMMV

    And the mayo is the least likely culprit to cause food poisoning in potato salad. More likely from another ingredient, from poor hygiene, and from sitting out at too high a temp. The commercial mayo has been preserved with vinegar (acidified beyond ideal bacteria conditions), and will stay edible for an amazing long time at room temp. Cooked potato, raw onion, hard-boiled egg, etc, not so much

  7. #407
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    Dec 2012
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    That bottle is a few years old. It was kept in a cabinet, so mostly dark. It was room temperature.

  8. #408
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    Quote Originally Posted by riser3 View Post
    That bottle is a few years old. It was kept in a cabinet, so mostly dark. It was room temperature.
    A few years? A little bottle like that is lucky to last 2mo in my house.

  9. #409
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    Jan 2008
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    Quote Originally Posted by riser3 View Post
    That bottle is a few years old. It was kept in a cabinet, so mostly dark. It was room temperature.
    Is that a March 2014 “best before” date?

  10. #410
    Join Date
    Nov 2017
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    207
    Quote Originally Posted by JimmyCarter View Post
    Is that a March 2014 “best before” date?
    That bottle has a lot.of.life left in it

  11. #411
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    Quote Originally Posted by JimmyCarter View Post
    Is that a March 2014 “best before” date?
    Nothing.

  12. #412
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    Quote Originally Posted by BCMtnHound View Post
    A few years? A little bottle like that is lucky to last 2mo in my house.
    Not a huge fan of Tabasco sauce. I prefer real hot sauces. I probably bought it for a recipe that called for it, like hollandaise. And then forgot about it in the cupboard.

  13. #413
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    Oct 2003
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    The Shed of Incorruptible Veracity
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    How about making a pot of soup with some leftover Thanksgiving turkey today? It isn't slimy, and smells fine, but it has been in the fridge for quite awhile.
    The truth doesn't care about your feelings.

  14. #414
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    Quote Originally Posted by glademaster View Post
    How about making a pot of soup with some leftover Thanksgiving turkey today? It isn't slimy, and smells fine, but it has been in the fridge for quite awhile.
    ...

  15. #415
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    Jan 2010
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    Would you eat it?

    Quote Originally Posted by glademaster View Post
    How about making a pot of soup with some leftover Thanksgiving turkey today? It isn't slimy, and smells fine, but it has been in the fridge for quite awhile.
    You’re going to cook it to 190-200+ degrees for an extended time? It could be absolutely nasty and you’d be fine. Only way it could hurt is if you somehow got a mold / bacteria on the turkey that produced a toxic byproduct in great enough quantities to harm you or it is a bacteria that can form a shell and withstand 200 degree temps for an extended time. I believe mold can produce a fair amount of toxic substances that aren’t broken down by 212 degree heat.

    I’m no expert but my friend who is a FDA inspector is always talking about nasty meat that is heated to 190, 200, etc and put in prepackaged food.

  16. #416
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    Jan 2008
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    Waiting for this thread to eventually merge with the “Plea to Ullr” thread

  17. #417
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    Dec 2005
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    Found these in my work backpack. One of my analysts brought it back from India after Thanksgiving, and then I put it in my bag and forgot about it, so like 6 weeks old. Says to eat within 24 hours.
    Would you eat it?Click image for larger version. 

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    Sent from my SM-G960U using TGR Forums mobile app
    sigless.

  18. #418
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    Mar 2005
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    What sweet needs to be consumed in 24 hours?

    Other than sweet meats.


    Hmmmmmmm
    “I’m a subhuman jizz monkey”

    Thx mods. It’s an awesome signature.

  19. #419
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    I ate one last night, along with a couple other guys. They were pretty good. Nobody suffered any massive gastrointestinal issues.

    Sent from my SM-G960U using TGR Forums mobile app
    sigless.

  20. #420
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    Step away from the mawa.

    I think this thread has reached a new level of danger.

    =====

    Mawa or Khoya literally translates to curd in English.

    Mawa is a coagulated milk solid that is widely used in Indian cooking. It is the base for many Indian/South Asian recipes ranging from sweets to savory dishes.

    Traditionally khoya/mawa is prepared by simmering full-fat milk for hours over a medium flame. Milk is reduced to one-fifth of its volume by removing its moisture content through a slow cooking process.

    Ater this evaporation, milk reaches its semi-solid stage, and all that is left behind is a creamy, nutty-flavored dough-like milk solid, and that is Mawa/khoya/Kharra
    “I’m a subhuman jizz monkey”

    Thx mods. It’s an awesome signature.

  21. #421
    Join Date
    Jan 2008
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    I’m pretty sure it’s just congealed vampire semen, which is why you can’t expose the box to sunlight.

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