I wanted to remind anyone receiving frozen food in one of those big, thick,
styrofoam containers that they are great for use as a cat shelter for feral
or stray cats in the winter. All you really have to do is cut an access hole
on one end, secure the top to the bottom, and place them outside where they
won't get blown away or filled with rain water.

Here's a link to some Google search results.

If you don't want to use it this way, maybe there is a feral cat rescue
organization - or something like that - that will accept it and make a
winter shelter.

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~Sue~

Question:

I have eggs with a sell by date in February. They have been refrigerated continuously. When cracked, the white seems thick (or maybe it's just the membrane being tough and reluctant to tear) and the yolk a bit darker than usual. They smell fine. Are they okay to eat?

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Question:

I have eggs with a sell by date in February. They have been refrigerated continuously. When cracked, the white seems thick (or maybe it's just the membrane being tough and reluctant to tear) and the yolk a bit darker than usual. They smell fine. Are they okay to eat?

Yikes. I wouldn't.

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The mind is a weird and mysterious place

Question:

I have eggs with a sell by date in February. They have been refrigerated continuously. When cracked, the white seems thick (or maybe it's just the membrane being tough and reluctant to tear) and the yolk a bit darker than usual. They smell fine. Are they okay to eat?

Eggs stay fresh for at least two months.
The eggs will however dry and the white gets thicker as time goes by but are still ok to eat even after two months.
But it perhaps it's better to be safe than sorry not eating 4 months old eggs even if they smell okay.

Question:

I have eggs with a sell by date in February. They have been refrigerated continuously. When cracked, the white seems thick (or maybe it's just the membrane being tough and reluctant to tear) and the yolk a bit darker than usual. They smell fine. Are they okay to eat?

Yikes. I wouldn't.

The window past the date is short. Web says 3-4 weeks past date if stored properly. Have you tried to float a egg in the shell? If a egg floats in water. It is not safe to eat.

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I wanted to remind anyone receiving frozen food in one of those big, thick,
styrofoam containers that they are great for use as a cat shelter for feral
or stray cats in the winter. All you really have to do is cut an access hole
on one end, secure the top to the bottom, and place them outside where they
won't get blown away or filled with rain water.

Here's a link to some Google search results.

If you don't want to use it this way, maybe there is a feral cat rescue
organization - or something like that - that will accept it and make a
winter shelter.

I use them to slow cook in. Prepare food and heat to boiling a cast iron casserole lift off cooker and place in that big, thick, styrofoam container, punch temperature probe through lid to monitor temp. Usually takes more than 3 hours to drop to 65C which is hot enough to cook most meat, you may want chicken a little higher.
If not cooked enough, repeat cycle.

Just a variation on a Haybox

Question:

I have eggs with a sell by date in February. They have been refrigerated continuously. When cracked, the white seems thick (or maybe it's just the membrane being tough and reluctant to tear) and the yolk a bit darker than usual. They smell fine. Are they okay to eat?

Yikes. I wouldn't.

The window past the date is short. Web says 3-4 weeks past date if stored properly. Have you tried to float a egg in the shell? If a egg floats in water. It is not safe to eat.

I'll try that.

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Question:

I have eggs with a sell by date in February. They have been refrigerated continuously. When cracked, the white seems thick (or maybe it's just the membrane being tough and reluctant to tear) and the yolk a bit darker than usual. They smell fine. Are they okay to eat?

Yikes. I wouldn't.

The window past the date is short. Web says 3-4 weeks past date if stored properly. Have you tried to float a egg in the shell? If a egg floats in water. It is not safe to eat.

I'll try that.

http://whatscookingamerica.net/Q-A/EggsSell.htm
And if they are still warm from the hen they are completely different than anything you can get in a store.

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Question:
I have eggs with a sell by date in February. They have been refrigerated continuously. When cracked, the white seems thick (or maybe it's just the membrane being tough and reluctant to tear) and the yolk a bit darker than usual. They smell fine. Are they okay to eat?

Yikes. I wouldn't.

The window past the date is short. Web says 3-4 weeks past date if stored properly. Have you tried to float a egg in the shell? If a egg floats in water. It is not safe to eat.

According to this "scientific" approach it takes about 4 months until egg floats.
https://translate.google.se/translate?sl=sv&tl=en&js=y&prev=_t&hl=sv&ie=UTF-8&u=https%3A%2F%2Fsites.google.com%2Fsite%2Fhurdetfunkar%2Fexperiment%2Fskilja-faerskt-aegg-fraan-gammalt&edit-text=

I picked 5 pounds of blueberries this morning. Maybe I'll make a cobbler or a pie...

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The mind is a weird and mysterious place

Yum!!!!!!!!!!!!!!!!!!

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Yum!!!!!!!!!!!!!!!!!!

Come on over and lend your expertise in the baking dept.

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The mind is a weird and mysterious place

Cook's Illustrated has a great fruit crisp recipe. If you have ripe nectarines, nectarines and blueberries make a really terrific fruit crisp.

I don't, personally, care for The Cook's Illustrated blueberry cobbler recipe. I made it once and I didn't like it. Their cobbler topping contains cornmeal, which I find to be unpleasantly gritty in baked goods outside of cornbread, where cornmeal actually belongs.

My opinion on cornmeal, however, is not a popular one at the moment. I've seen lots of recipes lately for all sorts of baked goods that incorporate a bit of cornmeal for texture. Cornmeal seems to have become "trendy".

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I like cornmeal but I would never think of using it in a cobbler.

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The mind is a weird and mysterious place

Cook's Illustrated has a great fruit crisp recipe. If you have ripe nectarines, nectarines and blueberries make a really terrific fruit crisp.

I don't, personally, care for The Cook's Illustrated blueberry cobbler recipe. I made it once and I didn't like it. Their cobbler topping contains cornmeal, which I find to be unpleasantly gritty in baked goods outside of cornbread, where cornmeal actually belongs.

My opinion on cornmeal, however, is not a popular one at the moment. I've seen lots of recipes lately for all sorts of baked goods that incorporate a bit of cornmeal for texture. Cornmeal seems to have become "trendy".

There is a second place where cornmeal is sparingly exceptable. The bottom side of a pizza pie fired in a pizza oven.

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Agreed!

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There is of course the Swedish Chef.
But there is also the Australian Chef:)
https://www.youtube.com/watch?v=rZXm3O79ufw

Here in the US, it's National Hot Dog day.
Enjoy your wiener!

Meowchuckle.

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"Time is simply the mechanism that keeps everything from happening all at once."

More hot dog stuff....

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"Time is simply the mechanism that keeps everything from happening all at once."

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The mind is a weird and mysterious place