"Maverick" > wrote:

>"Siobhan Perricone" > wrote in message
.. .
>> On Mon, 21 Feb 2005 20:03:37 -0700, "Maverick"
>> > wrote:
>>
>>>*shamefully* It's pretty simple really. The store bought eggs come in the
>>>cardboard crates with expiration/best by/use by/whatever-the-hell-it-is
>>>date. Once the eggs go past that date, they're in the trash. Of course,
>>>they are way past that date before I get around to checking them if we
>>>haven't been using eggs a whole lot.
>>
>> You must waste a lot of eggs that way. I use the water test, it works fine
>> and I don't have to give in to the supermarket paranoia and waste eggs.
>>
>> --
>> Siobhan Perricone
>
>Yeah, I sure have wasted a lot of eggs. I wish I had a book of these little
>food "tips". I wouldn't waste so much food. I gave up buying milk for
>everyday use. Nobody in the house drinks it. Now, if I'm going to make
>something that needs milk, I buy the smallest size I can that will give me
>double what the recipe calls for in case I do something stupid like drop the
>only cup of milk I had *inno* and then had to run to the store real quick
>like...
>
Freeze it in whatever measure most of you recipes call for. I freeze
buttermilk since all I use it for is cooking. I also keep the
powdered buttermilk.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Tue, 22 Feb 2005 18:05:35 -0700, "Maverick"
> wrote:

>everyday use. Nobody in the house drinks it. Now, if I'm going to make
>something that needs milk, I buy the smallest size I can that will give me

I buy ultra pasteurized milk, cream, and half&half. The milk I get is Smart
something, it has something in it to make it a little more rich tasting
than 1% (which is what it is) but I buy it because it lasts for an
incredibly long time. I only use milk very occasionally (maybe a cup or two
every couple of weeks), and I've only had a carton of this go bad on me
once. The cream and half and half last at least a good month past their
sell by dates (I use more of them than milk because they're lower carbs
than milk, we're diabetic). I'm not saying great flavour, but good for
cooking with.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Siobhan Perricone >, if that's their real name, wrote:

>I buy ultra pasteurized milk, cream, and half&half. The milk I get is Smart
>something, it has something in it to make it a little more rich tasting
>than 1% (which is what it is) but I buy it because it lasts for an
>incredibly long time. I only use milk very occasionally (maybe a cup or two
>every couple of weeks), and I've only had a carton of this go bad on me
>once. The cream and half and half last at least a good month past their
>sell by dates (I use more of them than milk because they're lower carbs
>than milk, we're diabetic). I'm not saying great flavour, but good for
>cooking with.

Have you tried Hood's Carb Countdown? It lasts forever, and has very few
carbs. Only problem is that when they replaced the lactose with Splenda,
they over-did it just a tad. The chocolate milk is good, especially for
hot chocolate.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"aem" > wrote in message
oups.com...
> Exactly right. I always buy white ones because it's easier to see the
> little pieces of eggshell I've dropped in the whatever. But I had a
> lady in the supermarket (shopper, not clerk) tell me once that brown
> eggs were "more natural" than white ones. I gave her a very big smile
> and walked away. Her basket was probably full of "organic" this and
> that, too. Or low-fat bacon. Or low-carb bread.

Or reduced-calorie sugar? :-)

I just can't wait until, say, Aquafina starts pushing the "low fat"
or "low carb" version of their product...or possibly start a
separate "organic" line...(unfortunately, only 1/2 a :-) for these...
sigh...)

Bob M.

"Tony P." > wrote in message
. ..

> > OK, but that's based on an incorrect assumption - there is zero
> > reason to believe that just because an egg is brown, it's "local."
> > Brown chickens tend to produce brown eggs, just as white chickens
> > tend to produce white eggs, and they do not care at all where they
> > are when they do that. As Alton Brown is fond of pointing out, ALL
> > of the inherent difference between a brown egg and a white egg can
> > be removed by subjecting the former to a light sandpapering. (This
> > is not to say that a given brown egg won't taste different from a given
> > white egg, but the difference is NOT correlated to the color.)
>
> Stop & Shop and until recently Shaw's were strictly New England concerns
> so it's entirely likely they drew their eggs from sources local to their
> distribution centers.

Fine, but please note that wasn't the point - I was questioning
only the apparent assumption that because the egg was BROWN,
it was "local." Now, if the eggs are brown and the carton says
"Rhode Island," then you may have at least some reason for
believing they're local...but then, you'd have exactly the same
reason for believing that if the eggs were pink with green spots
and carried the same label...:-)

Bob M.

TheAlligator wrote:
> Siobhan Perricone > wrote:
> >You don't need a fancy system for keeping track of dates here. You
fill a
> >deep bowl with cold water and gently place an egg on the bottom of
the
> >bowl (don't drop it in, actually place it on the bottom of the bowl)
if the
> >egg floats to the top don't use it. If it turns up on end but
touches the
> >bottom you can still use it. I usually don't use them if no part of
the
> >shell touches the bottom of the bowl.
> >
> Any idea of the mechanism involved? As in - why DOES this work.

That mechanism involves "Pinhead Syndrome"... the fact that an egg
floats is no reason not to use it, just means it's not fresh, not that
it's spoiled. And an egg can be fresh and spoiled.

Btw, the simplest way to store eggs for relatively long term is to
freeze them. Another way is to prepare them for sea voyage; coat
several times with olive oil... that's what the US Navy does, they
don't replenish with eggs bought in foreign ports, too filthy...
prepared for sea they'll easily keep six months. While at sea only
frozen or dried eggs are used in cooking and baking, whole eggs are
reserved for frying, omelets, boiling, and when those are gone yer
chicken shit outta ruck... you'll get dried egg omelets... with a few
reserved bits of egg shell added properly prepared and with enough
butter no one can tell for certain.

And for local eggs you'd have to buy directly from the farm...
commercialy crated eggs contain eggs from quite a large area... local
egg producers from perhaps six counties supply an egg co-op.... no
single egg producer can afford the processing equipment on their own,
nor can they market/distribute the eggs.

One time on Usenet, x-no-archive: yes said:
> Siobhan Perricone > wrote:

> >You don't need a fancy system for keeping track of dates here. You fill a
> >deep bowl with cold water and gently place an egg on the bottom of the
> >bowl (don't drop it in, actually place it on the bottom of the bowl) if the
> >egg floats to the top don't use it. If it turns up on end but touches the
> >bottom you can still use it. I usually don't use them if no part of the
> >shell touches the bottom of the bowl.

> Any idea of the mechanism involved? As in - why DOES this work.

http://www.pacefarm.com/eggFactsMain.htm

"Older eggs will stand on one end or float as the air cell has grown in
size and is lighter than the surrounding water."

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

On 23 Feb 2005 12:21:33 -0800, "Sheldon" > wrote:

>That mechanism involves "Pinhead Syndrome"...

Ah, time to close this thread. Thanks Sheldon, love you too.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Josh Zerin > wrote:
Interesting quote from "American Cookery", 1798:

Eggs--Clear, thin shell'd, longest oval and sharp ends are best; to
ascertain whether new or stale--hold to the light, if the white is
clear, the yolk regularly in the centre, they are good--but if
otherwise, they are stale The best possible method of ascertaining, is
to put them into water; if they lye on their bilge, they are good and
fresh--if they bob up an end they are stale, and if they rise they are
addled, proved, and of no use.