Camping, Princess Style

[Smithy]

5 minutes ago, FauxPas said:

 

Wow, these last comments make me wonder: when do you folks think something from the freezer is too old to be cooked?

Or is it only based on freezer burn? 

 

I admit I have thrown things out that are over a couple of years old, but maybe I am being overly careful?  🙂

 

 

I think you are. Unless the freezer isn't really keeping things frozen, I think the loss of quality is the first and most likely outcome of overlong frozen storage. The USDA agrees, so far at least. This is what their website has to say about frozen food storage.

http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety

 

I did have some sort of frozen seafood -- was it lobster? shrimp? -- go off in my freezer one year, but that was about 40 years ago with a refrigerator I'd bought for $10. It had come from someone's hunting shack and had a bullet hole through the side that had been plugged with solder. The aroma of the overlong-kept seafood was intense. Cooking didn't improve it. I threw it away.

[FauxPas]

16 minutes ago, Smithy said:

with a refrigerator I'd bought for $10. It had come from someone's hunting shack and had a bullet hole through the side that had been plugged with solder.

 

This made me laugh! I was going to joke about what a frugal shopper you are, hahaahahaha

[Smithy]

So. Yesterday after turning on the A/C and lying under the fan for a while, then taking a shower, I girded my figurative loins and went to work chopping the washed produce. I learned -- and this was news to me but maybe it won't be for those of you who routinely live in hot climates -- that even a few hours of lying on the counter is enough to start wilting herbs, leafy greens, and even carrots! My latest bouquets of cilantro and parsley got a few hours of soaking in water, then they were put back into the refrigerator with their stems in water. I'll deal with them later. The previously cut herbs made their way into last night's stir fry.

 

This was a clean-out-the-produce-drawer stir fry. Red bell pepper, broccoli, carrots, tomatoes, kale, green onion, jalapeno, mushrooms, chopped parsley and cilantro from a few days ago. Some of the shredded chicken I'd originally bought for the Peruvian Aji de Gallina.

 

 

The sauce was the package of stir fry sauce you see above. (Incidentally, its "best by" date was in 2024. I know I bought it over a year ago, on our last trip out here.)

 

If I'd had a package of cooked rice ready to hand I've have put this concoction over the rice. I wasn't interested in actually cooking any rice. I wasn't interested in rooting through the belly box storage to see if any such packages were lurking in there. I decided that if I needed a starch I'd use bread.

 

 

 

It was plenty as it was. No bread, rice, potatoes or other starch needed.

 

Well, of course there was wine. 🙂

 

Edited 9 hours ago by Smithy
adjusted distorted photo (log)

[Shelby]

1 hour ago, FauxPas said:

 

Wow, these last comments make me wonder: when do you folks think something from the freezer is too old to be cooked?

Or is it only based on freezer burn? 

 

I admit I have thrown things out that are over a couple of years old, but maybe I am being overly careful?  🙂

 

My feelings are that I don't care how old it is as long as it still tastes good.  I'll know by smelling these ribs when they're thawed if they are good or not.  

[liuzhou]

4 hours ago, Smithy said:

I learned -- and this was news to me but maybe it won't be for those of you who routinely live in hot climates -- that even a few hours of lying on the counter is enough to start wilting herbs, leafy greens, and even carrots!

 

Indeed. I live about 10 minutes drive north of the Tropic of Cancer - I used to cross it every day driving to work back in the day I did anything so undignified as work. The line is marked on the expressway. So, I believe that counts as 'hot climate'. 

 

All vegetation is kept in the fridge (except tomatoes - I'm not a complete philistine) or dies rapidly. It's not a big problem for people here; most only purchase what they will use that day. Chinese fridges are usually fairly empty.

 

 

Edited 7 hours ago by liuzhou (log)