I just pulled a piece of AJ's Sicilian rope sausage out of the freezer
(the fridgetop, not even the deep-freeze) that I'd bagged on
2004-05-13, and it was fresh and fantastic in a little pomodoro with
trenne pasta. I think the pasta was about that old, too. The evoo,
finely minced clove of garlic, and Penzey's Italian herb mix didn't
hurt it, either.

Those Tilia folks are geniuses.

--Blair

Steve Wertz wrote:
> Arctic Teradactyl.

I call shenanigans!

--Blair

On Thu 23 Mar 2006 12:46:20p, Thus Spake Zarathustra, or was it Steve Wertz?

> Arctic Teradactyl.
>
> Beat that!
>
> -sw
>

Frozen primordial soup.

--
Wayne Boatwright o¿o
____________________

BIOYA

One time on Usenet, "Michael \"Dog3\" Lonergan" > said:
> Steve Wertz > hitched up their panties and posted
> :
> > On Thu, 23 Mar 2006 20:07:17 GMT, "Michael \"Dog3\" Lonergan"
> > > wrote:

> >>Just as long as you don't plop over and die I'm happy. I'd eat it too!
> >>I've got some ground chuck in the freezer dated 5/2001. I really don't
> >>want to eat it, but something tells me to play around with it.

> > I wouldn't eat 5 year old ground beef, FoodSavered or not.
> > Contrary to popular opinions, I do have standards.

> Now that the thread has got me started I'm gonna thaw and cook it.

Hmmm, I can't imagine it would taste very good. Let us know how it
turns out, Michael... :-)

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~

Blair P. Houghton wrote:

> I just pulled a piece of AJ's Sicilian rope sausage out of the freezer
> (the fridgetop, not even the deep-freeze) that I'd bagged on
> 2004-05-13, and it was fresh and fantastic in a little pomodoro with
> trenne pasta. I think the pasta was about that old, too. The evoo,
> finely minced clove of garlic, and Penzey's Italian herb mix didn't
> hurt it, either.
>
> Those Tilia folks are geniuses.
>
> --Blair
>

I'd say 14 months. The reason for this is we rotate our freezers. We
have 2 chest freezers and the freezer component of the fridge.
Vegetables for the most part are home froze in quantities to get from
that growing season to the next, approximately one year. Bulk cooking
of meals, soups, etc. are froze then rotated until used and not
replenished until we are out. The fish we catch goes from one fishing
season to the next. Beef and pork for the most part is purchased in
bulk once a year so we use it up before buying more. I'm a real
stickler when it comes to rotating home froze or home canned foods. If
something gets missed to where it is beyond the 14 month period, it gets
tossed into the compost pile. Personally I wouldn't have eaten meat
that old. I'm glad it was ok for you but that is just beyond my comfort
level.

Michael "Dog3" Lonergan wrote:

> Steve Wertz > hitched up their panties and posted
> :
>
>
>>On Thu, 23 Mar 2006 20:07:17 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>>
>>
>>>Just as long as you don't plop over and die I'm happy. I'd eat it too!
>>>I've got some ground chuck in the freezer dated 5/2001. I really don't
>>>want to eat it, but something tells me to play around with it.
>>
>>I wouldn't eat 5 year old ground beef, FoodSavered or not.
>>Contrary to popular opinions, I do have standards.
>>
>>-sw
>
>
> Now that the thread has got me started I'm gonna thaw and cook it.
>
> Michael
>

I thought Blair's food was old but 5 yr old ground beef? I sure
couldn't do it. Good luck

~patches~ wrote:
> Michael "Dog3" Lonergan wrote:
>
>> Steve Wertz > hitched up their panties and
>> posted :
>>
>>
>>> On Thu, 23 Mar 2006 20:07:17 GMT, "Michael \"Dog3\" Lonergan"
>>> > wrote:
>>>
>>>
>>>> Just as long as you don't plop over and die I'm happy. I'd eat it
>>>> too! I've got some ground chuck in the freezer dated 5/2001. I
>>>> really don't want to eat it, but something tells me to play around
>>>> with it.
>>>
>>> I wouldn't eat 5 year old ground beef, FoodSavered or not.
>>> Contrary to popular opinions, I do have standards.
>>>
>>> -sw
>>
>>
>> Now that the thread has got me started I'm gonna thaw and cook it.
>>
>> Michael
>>
>
> I thought Blair's food was old but 5 yr old ground beef? I sure
> couldn't do it. Good luck

Yeah, but Blair's had been "tilia'd" (vacuum sealed).

Jill

In article >,
Steve Wertz > wrote:

> On Thu, 23 Mar 2006 20:07:17 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
> >Just as long as you don't plop over and die I'm happy. I'd eat it too!
> >I've got some ground chuck in the freezer dated 5/2001. I really don't
> >want to eat it, but something tells me to play around with it.
>
> I wouldn't eat 5 year old ground beef, FoodSavered or not.
> Contrary to popular opinions, I do have standards.
>
> -sw

IMHO it's generally not worth the effort.
Anything over 3 years old now gets tossed.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

~patches~ wrote:
>
> Blair P. Houghton wrote:
>
> > I just pulled a piece of AJ's Sicilian rope sausage out of the freezer
> > (the fridgetop, not even the deep-freeze) that I'd bagged on
> > 2004-05-13, and it was fresh and fantastic in a little pomodoro with
> > trenne pasta. I think the pasta was about that old, too. The evoo,
> > finely minced clove of garlic, and Penzey's Italian herb mix didn't
> > hurt it, either.
> >
> > Those Tilia folks are geniuses.
> >
> > --Blair
> >
>
> I'd say 14 months. The reason for this is we rotate our freezers. We
> have 2 chest freezers and the freezer component of the fridge.
> Vegetables for the most part are home froze in quantities to get from
> that growing season to the next, approximately one year. Bulk cooking
> of meals, soups, etc. are froze then rotated until used and not
> replenished until we are out. The fish we catch goes from one fishing
> season to the next. Beef and pork for the most part is purchased in
> bulk once a year so we use it up before buying more. I'm a real
> stickler when it comes to rotating home froze or home canned foods. If
> something gets missed to where it is beyond the 14 month period, it gets
> tossed into the compost pile. Personally I wouldn't have eaten meat
> that old. I'm glad it was ok for you but that is just beyond my comfort
> level.

Patches...have you ever tried "glazing" your catch? We worked in the
fishing industry in the 60's and 70's and they preserved fish that way.
You take the frozen fish and dip them in cold water and (working
quickly) put them into the freezer. This leaves a skin of ice that
seals the surface. I don't know if this would be helpful or not, but
maybe worth trying on a small scale (no pun intended)....Sharon

That's a tough one to answer because I routinely dig *something* out of
the deep freezer that is older than anything mentioned in this thread so
far, and pay little attention to it.

I know I've had frozen pesto that was over 10 years old. It was still
good. And I probably have frozen chickens in the bottom of the chest
freezer that old. And some frozen peppers from 1997... I recently
thawed and made emergency chicken soup with a game hen that I had bought
sometime in the 1990's; I didn't look at the label to see when it was
packaged. It was in it's original shrink wrap, and it was still perfect
when I thawed it.

I think Barb recently posted about thawing and cooking something that
was about 20 years old, but I might be mistaken.

I'm trying to empty the freezers faster than I'm restocking them, but
I'm not very good at rotating the stock. :-)

Best regards,
Bob

biig wrote:

>
> ~patches~ wrote:
>
>>Blair P. Houghton wrote:
>>
>>
>>>I just pulled a piece of AJ's Sicilian rope sausage out of the freezer
>>>(the fridgetop, not even the deep-freeze) that I'd bagged on
>>>2004-05-13, and it was fresh and fantastic in a little pomodoro with
>>>trenne pasta. I think the pasta was about that old, too. The evoo,
>>>finely minced clove of garlic, and Penzey's Italian herb mix didn't
>>>hurt it, either.
>>>
>>>Those Tilia folks are geniuses.
>>>
>>>--Blair
>>>
>>
>>I'd say 14 months. The reason for this is we rotate our freezers. We
>>have 2 chest freezers and the freezer component of the fridge.
>>Vegetables for the most part are home froze in quantities to get from
>>that growing season to the next, approximately one year. Bulk cooking
>>of meals, soups, etc. are froze then rotated until used and not
>>replenished until we are out. The fish we catch goes from one fishing
>>season to the next. Beef and pork for the most part is purchased in
>>bulk once a year so we use it up before buying more. I'm a real
>>stickler when it comes to rotating home froze or home canned foods. If
>>something gets missed to where it is beyond the 14 month period, it gets
>>tossed into the compost pile. Personally I wouldn't have eaten meat
>>that old. I'm glad it was ok for you but that is just beyond my comfort
>>level.
>
>
> Patches...have you ever tried "glazing" your catch? We worked in the
> fishing industry in the 60's and 70's and they preserved fish that way.
> You take the frozen fish and dip them in cold water and (working
> quickly) put them into the freezer. This leaves a skin of ice that
> seals the surface. I don't know if this would be helpful or not, but
> maybe worth trying on a small scale (no pun intended)....Sharon

Yep, there's glazing and packing in water. We do both but glasing is
nicer for larger filets if you want to pull out one or two at a time. I
learned the technique from an old guy that was friends of my inlaws. He
always thought it neat that a woman would teach the kids to fish while
the man had no interest in fishing. He also taught my kids what to do
with large fish heads in order to have some excitement while camping. I
was not impressed!

Michael "Dog3" Lonergan wrote:

> ~patches~ > hitched up their panties and
> posted :
>
>
>>Michael "Dog3" Lonergan wrote:
>>
>>
>>>Steve Wertz > hitched up their panties and
>>>posted :
>>>
>>>
>>>
>>>>On Thu, 23 Mar 2006 20:07:17 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>>>>
>>>>
>>>>
>>>>>Just as long as you don't plop over and die I'm happy. I'd eat it
>>>>>too! I've got some ground chuck in the freezer dated 5/2001. I
>>>>>really don't want to eat it, but something tells me to play around
>>>>>with it.
>>>>
>>>>I wouldn't eat 5 year old ground beef, FoodSavered or not.
>>>>Contrary to popular opinions, I do have standards.
>>>>
>>>>-sw
>>>
>>>
>>>Now that the thread has got me started I'm gonna thaw and cook it.
>>>
>>>Michael
>>>
>>
>>I thought Blair's food was old but 5 yr old ground beef? I sure
>>couldn't do it. Good luck
>>
>
>
> It's stuff I ground myself. UGH... looks nasty. Ugly grey stuff as it
> cooks
>
> Michael
>

Ick! How does it smell? I wouldn't trust it but I am curious as to the
outcome. Are you really going to try eating it?

Blair P. Houghton wrote:
> I just pulled a piece of AJ's Sicilian rope sausage... I'd bagged on
> 2004-05-13, ....
>
> Those Tilia folks are geniuses.

We live where it's easy to go get fresh food so there's no point in
long term frozen storage.

The exception is the Italian gravy I make in quantity 3 or 4 times a
year. I package that in meal-size containers and freeze it. So the
last of one of those packages would be up to 4 months old.

Stories of years-old stuff from your freezers baffle me. If you like a
food well enough to save it, how have you not eaten it for years?
-aem

Blair P. Houghton wrote:
> I just pulled a piece of AJ's Sicilian rope sausage... I'd bagged on
> 2004-05-13, ....
>
> Those Tilia folks are geniuses.

We live where it's easy to go get fresh food so there's no point in
long term frozen storage.

The exception is the Italian gravy I make in quantity 3 or 4 times a
year. I package that in meal-size containers and freeze it. So the
last of one of those packages would be up to 4 months old.

Stories of years-old stuff from your freezers baffle me. If you like a
food well enough to save it, how have you not eaten it for years?
-aem

aem wrote:
> Blair P. Houghton wrote:
>
>>I just pulled a piece of AJ's Sicilian rope sausage... I'd bagged on
>>2004-05-13, ....
>>
>>Those Tilia folks are geniuses.
>
>
> We live where it's easy to go get fresh food so there's no point in
> long term frozen storage.
>
> The exception is the Italian gravy I make in quantity 3 or 4 times a
> year. I package that in meal-size containers and freeze it. So the
> last of one of those packages would be up to 4 months old.
>
> Stories of years-old stuff from your freezers baffle me. If you like a
> food well enough to save it, how have you not eaten it for years?
> -aem
>


Saving it for a special occasion? ;-)

Bob

In article . com>,
"Blair P. Houghton" > wrote:


Frozen in 2004? Heck, that's not even two years old yet. Primo. A
couple weeks ago I used some cooked beef chunks frozen in the cooking
broth for a batch of vegetable soup. I'd made it in October 2002 for
Beloved Daughter. When I was there at Christmas, I noticed a bunch of
stuff I'd prepared for her was still in her freezer, and it was apparent
that it would be there until hell froze over. I brought several
packages home with me. The onion soup was great! I freeze in sealable
(not vac-pac) bags.

I'm sure zxcvbob will post about a turkey that's been in his freezer
since the Civil War. He keeps stuff for longer than forever. And then
cooks and eats it. I only keep stuff forever. :-)
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
zxcvbob > wrote:

> aem wrote:
> > Stories of years-old stuff from your freezers baffle me. If you like a
> > food well enough to save it, how have you not eaten it for years?
> > -aem

> Saving it for a special occasion? ;-)
>
> Bob

Ya gonna cook one o'them turkeys for Easter?
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
zxcvbob > wrote:

> That's a tough one to answer because I routinely dig *something* out of
> the deep freezer that is older than anything mentioned in this thread so
> far, and pay little attention to it.
>
> I know I've had frozen pesto that was over 10 years old. It was still
> good. And I probably have frozen chickens in the bottom of the chest
> freezer that old. And some frozen peppers from 1997... I recently
> thawed and made emergency chicken soup with a game hen that I had bought
> sometime in the 1990's; I didn't look at the label to see when it was
> packaged. It was in it's original shrink wrap, and it was still perfect
> when I thawed it.
>
> I think Barb recently posted about thawing and cooking something that
> was about 20 years old, but I might be mistaken.
>
> I'm trying to empty the freezers faster than I'm restocking them, but
> I'm not very good at rotating the stock. :-)
>
> Best regards,
> Bob

Man, we take our shots, don't we. Friends can do that. :-)
The meat in question was only 3-1/2 years old and it was cooked and
frozen in its cooking broth. :-P
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> > On Thu, 23 Mar 2006 20:07:17 GMT, "Michael \"Dog3\" Lonergan"
> > > wrote:
> >
> >>Just as long as you don't plop over and die I'm happy. I'd eat it too!
> >>I've got some ground chuck in the freezer dated 5/2001. I really don't

>
> Now that the thread has got me started I'm gonna thaw and cook it.
>
> Michael

i'd use it for spaghetti sauce or hotdish.
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

aem asked a good question:
>If you like a food well enough to save it, how
>have you not eaten it for years?

I bought it shortly before I started counting protein/fat/carb grams
and being strict about portions and eating smaller portions of
everything.

So I've been longing to eat it, but it's 50% bigger than a normal meat
portion, and has about 3x the fat ratio of any other meat component I
use.

I've been easing up on the controls for a while, and today I was making
pomodoro and needed some protein and decided it was time to give that a
chance, partly just to see how well it had kept.

And it was brilliant. Between the Tilia bag, the skin, and the salt
content of the meat, it was as if I'd thrown it in a zip-loc and frozen
it last week. The meat was nice an pink inside, with maybe 1/8 inch of
normal looking greyness, and no freezer burn whatsoever. Tasted just
great, too.

I'm pretty sure I have some chicken parts and steaks in the deep-freeze
that are 6 months or more older than that. Every time I've looked,
they've appeared okay. I may get those out this weekend. I'd hate to
waste the steaks, for sure.

--Blair

Wayne Boatwright wrote:
> On Thu 23 Mar 2006 12:46:20p, Thus Spake Zarathustra, or was it Steve Wertz?
>
>> Arctic Teradactyl.
>>
>> Beat that!
>>
>> -sw
>>
>
> Frozen primordial soup.

Holy genesis, Batman! How do you get your freezer to hold temperature so
well?!

As for mine, they found an old mastodon in there a couple of years back...

<...and did we even get a mention in the credits?? NO!>

On Thu 23 Mar 2006 08:14:06p, Thus Spake Zarathustra, or was it
Pennyaline?

> Wayne Boatwright wrote:
>> On Thu 23 Mar 2006 12:46:20p, Thus Spake Zarathustra, or was it Steve
>> Wertz?
>>
>>> Arctic Teradactyl.
>>>
>>> Beat that!
>>>
>>> -sw
>>>
>>
>> Frozen primordial soup.
>
> Holy genesis, Batman! How do you get your freezer to hold temperature so
> well?!

It's a Kelvinator. They never die!

> As for mine, they found an old mastodon in there a couple of years
> back...
>
> <...and did we even get a mention in the credits?? NO!>

I'd sue for exclusion of character! :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>aem wrote:
>>
>>>Stories of years-old stuff from your freezers baffle me. If you like a
>>>food well enough to save it, how have you not eaten it for years?
>>>-aem
>
>
>
>>Saving it for a special occasion? ;-)
>>
>>Bob
>
>
> Ya gonna cook one o'them turkeys for Easter?


Actually, I have a goose that I bought just over a year ago. I'm
thinking about cooking that for Easter.

Bob

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>That's a tough one to answer because I routinely dig *something* out of
>>the deep freezer that is older than anything mentioned in this thread so
>>far, and pay little attention to it.
>>
>>I know I've had frozen pesto that was over 10 years old. It was still
>>good. And I probably have frozen chickens in the bottom of the chest
>>freezer that old. And some frozen peppers from 1997... I recently
>>thawed and made emergency chicken soup with a game hen that I had bought
>>sometime in the 1990's; I didn't look at the label to see when it was
>>packaged. It was in it's original shrink wrap, and it was still perfect
>>when I thawed it.
>>
>>I think Barb recently posted about thawing and cooking something that
>>was about 20 years old, but I might be mistaken.
>>
>>I'm trying to empty the freezers faster than I'm restocking them, but
>>I'm not very good at rotating the stock. :-)
>>
>>Best regards,
>>Bob
>
>
> Man, we take our shots, don't we. Friends can do that. :-)
> The meat in question was only 3-1/2 years old and it was cooked and
> frozen in its cooking broth. :-P


Nope that's not it. I remember you posting a message here about
something that had been in your freezer from back in the 80's. Now I
gotta go see if I can find it, or if I just imagined it.

Bob

zxcvbob wrote:
> Melba's Jammin' wrote:
>
>> In article >,
>> zxcvbob > wrote:
>>
>>
>>> That's a tough one to answer because I routinely dig *something* out
>>> of the deep freezer that is older than anything mentioned in this
>>> thread so far, and pay little attention to it.
>>>
>>> I know I've had frozen pesto that was over 10 years old. It was
>>> still good. And I probably have frozen chickens in the bottom of the
>>> chest freezer that old. And some frozen peppers from 1997... I
>>> recently thawed and made emergency chicken soup with a game hen that
>>> I had bought sometime in the 1990's; I didn't look at the label to
>>> see when it was packaged. It was in it's original shrink wrap, and
>>> it was still perfect when I thawed it.
>>>
>>> I think Barb recently posted about thawing and cooking something that
>>> was about 20 years old, but I might be mistaken.
>>>
>>> I'm trying to empty the freezers faster than I'm restocking them, but
>>> I'm not very good at rotating the stock. :-)
>>>
>>> Best regards,
>>> Bob
>>
>>
>>
>> Man, we take our shots, don't we. Friends can do that. :-)
>> The meat in question was only 3-1/2 years old and it was cooked and
>> frozen in its cooking broth. :-P
>
>
>
> Nope that's not it. I remember you posting a message here about
> something that had been in your freezer from back in the 80's. Now I
> gotta go see if I can find it, or if I just imagined it.
>
> Bob


It was a box of Masa harina dated 12-23-1987. But I don't know if it
was in the cupboard or the freezer; you mentioned it in a freezer
thread. (I was remembering the meatball mix, but that was just 1999)

Bob

"zxcvbob" > wrote

> It was a box of Masa harina dated 12-23-1987. But I don't know if it was
> in the cupboard or the freezer; you mentioned it in a freezer thread. (I
> was remembering the meatball mix, but that was just 1999)

Meanwhile, Michael has not been heard from, send out a
search party.

nancy

Blair P. Houghton wrote:
> I just pulled a piece of AJ's Sicilian rope sausage out of the freezer
> (the fridgetop, not even the deep-freeze) that I'd bagged on
> 2004-05-13, and it was fresh and fantastic in a little pomodoro with
> trenne pasta. I think the pasta was about that old, too. The evoo,
> finely minced clove of garlic, and Penzey's Italian herb mix didn't
> hurt it, either.
>
> Those Tilia folks are geniuses.
>
> --Blair

Top of my wedding cake (carrot with cream cheese frosting) eaten a
year and a half (or maybe 2) after the wedding. It was wrapped in foil
and then put in a freezer bag and it tasted as good as the day it was
frozen.

-L.

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >
> >>That's a tough one to answer because I routinely dig *something* out of
> >>the deep freezer that is older than anything mentioned in this thread so
> >>far, and pay little attention to it.
> >>
> >>I know I've had frozen pesto that was over 10 years old. It was still
> >>good. And I probably have frozen chickens in the bottom of the chest
> >>freezer that old. And some frozen peppers from 1997... I recently
> >>thawed and made emergency chicken soup with a game hen that I had bought
> >>sometime in the 1990's; I didn't look at the label to see when it was
> >>packaged. It was in it's original shrink wrap, and it was still perfect
> >>when I thawed it.
> >>
> >>I think Barb recently posted about thawing and cooking something that
> >>was about 20 years old, but I might be mistaken.
> >>
> >>I'm trying to empty the freezers faster than I'm restocking them, but
> >>I'm not very good at rotating the stock. :-)
> >>
> >>Best regards,
> >>Bob
> >
> >
> > Man, we take our shots, don't we. Friends can do that. :-)
> > The meat in question was only 3-1/2 years old and it was cooked and
> > frozen in its cooking broth. :-P
>
>
> Nope that's not it. I remember you posting a message here about
> something that had been in your freezer from back in the 80's. Now I
> gotta go see if I can find it, or if I just imagined it.
>
> Bob

Oh, THAT! That's my masa harina. Still there. I haven't used it
since then. Haven't even looked inside. Prolly nothing but ice
crystals. LOL

--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
zxcvbob > wrote:
(snip)
> >>
> >> Man, we take our shots, don't we. Friends can do that. :-)
> >> The meat in question was only 3-1/2 years old and it was cooked and
> >> frozen in its cooking broth. :-P
> >
> >
> >
> > Nope that's not it. I remember you posting a message here about
> > something that had been in your freezer from back in the 80's. Now I
> > gotta go see if I can find it, or if I just imagined it.
> >
> > Bob
>
>
> It was a box of Masa harina dated 12-23-1987. But I don't know if it
> was in the cupboard or the freezer; you mentioned it in a freezer
> thread. (I was remembering the meatball mix, but that was just 1999)
>
> Bob

Freezer. Still there. Maybe I'll have an anniversary party for it next
Christmas (2007).
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

~patches~ wrote:
>
> biig wrote:
>
> >
> > ~patches~ wrote:
> >
> >>Blair P. Houghton wrote:
> >>
> >>
> >>>I just pulled a piece of AJ's Sicilian rope sausage out of the freezer
> >>>(the fridgetop, not even the deep-freeze) that I'd bagged on
> >>>2004-05-13, and it was fresh and fantastic in a little pomodoro with
> >>>trenne pasta. I think the pasta was about that old, too. The evoo,
> >>>finely minced clove of garlic, and Penzey's Italian herb mix didn't
> >>>hurt it, either.
> >>>
> >>>Those Tilia folks are geniuses.
> >>>
> >>>--Blair
> >>>
> >>
> >>I'd say 14 months. The reason for this is we rotate our freezers. We
> >>have 2 chest freezers and the freezer component of the fridge.
> >>Vegetables for the most part are home froze in quantities to get from
> >>that growing season to the next, approximately one year. Bulk cooking
> >>of meals, soups, etc. are froze then rotated until used and not
> >>replenished until we are out. The fish we catch goes from one fishing
> >>season to the next. Beef and pork for the most part is purchased in
> >>bulk once a year so we use it up before buying more. I'm a real
> >>stickler when it comes to rotating home froze or home canned foods. If
> >>something gets missed to where it is beyond the 14 month period, it gets
> >>tossed into the compost pile. Personally I wouldn't have eaten meat
> >>that old. I'm glad it was ok for you but that is just beyond my comfort
> >>level.
> >
> >
> > Patches...have you ever tried "glazing" your catch? We worked in the
> > fishing industry in the 60's and 70's and they preserved fish that way.
> > You take the frozen fish and dip them in cold water and (working
> > quickly) put them into the freezer. This leaves a skin of ice that
> > seals the surface. I don't know if this would be helpful or not, but
> > maybe worth trying on a small scale (no pun intended)....Sharon
>
> Yep, there's glazing and packing in water. We do both but glasing is
> nicer for larger filets if you want to pull out one or two at a time. I
> learned the technique from an old guy that was friends of my inlaws. He
> always thought it neat that a woman would teach the kids to fish while
> the man had no interest in fishing. He also taught my kids what to do
> with large fish heads in order to have some excitement while camping. I
> was not impressed!

I can only imagine.....LOL....Sharon

One time on Usenet, Steve Wertz > said:
> On Thu, 23 Mar 2006 20:48:46 GMT, (jj
> - rfc) wrote:
>
> >Hmmm, I can't imagine it would taste very good. Let us know how it
> >turns out, Michael... :-)
>
> I'm sure it's safe, but it would probably taste like dog food.

Hmmm, perhaps a side by side comparison is in order... ;-)

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~