29-12-2003 16:39									#91
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well, he has a point, but the thing is it doesn't only offend the aim of the insult, but also the subject of the wording...

	29-12-2003 16:41									#92
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quote: Originally posted by mrmitchell Ann Coulter

[TED]

I'd hit it

[/TED]

(No I wouldn't)

	29-12-2003 17:18									#93
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quote: Originally posted by Ecthelion well, he has a point, but the thing is it doesn't only offend the aim of the insult, but also the subject of the wording...

And what is wrong with that...they offend just as many by their behaviour.

	29-12-2003 17:52									#94
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See ya in 48 hours Stewie... you just can't leave it alone, can you.

	29-12-2003 18:04									#95
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*does a merry little dance*

	29-12-2003 22:44									#96
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Starchild what kind of person steals a scarf...

	29-12-2003 22:58									#97
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Someone with a cold neck?

	29-12-2003 23:09									#98
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quote: Remember never re-freeze meat.

Really? I do that all the time with bacon (granted not with other stuff), and it always tastes fine.

	29-12-2003 23:54									#99
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Once meat is thawed, freezing it ill have no effect on slowing putrification or contamination. The freezing and thawing process breaks the cell walls, making it easier for enzymes an bacteria to spread quickly through the meat. You may as well leave it in your fridge after thawing.

Bacon may be an exception because it is doused in chems and salts.

	29-12-2003 23:58									#100
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what if i stored it in space

	30-12-2003 00:22									#101
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quote: Originally posted by chegitz guevara Once meat is thawed, freezing it ill have no effect on slowing putrification or contamination. The freezing and thawing process breaks the cell walls, making it easier for enzymes an bacteria to spread quickly through the meat. You may as well leave it in your fridge after thawing. Bacon may be an exception because it is doused in chems and salts.

But... one buys meat already "thawed." Or am I missing something here?

	30-12-2003 00:29									#102
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quote: The following are guidelines for how long to store products once you take them home or if the sell-by date has expired. Maximum shelf life can be achieved by placing perishable food in a refrigerator at 32 to 40 degrees immediately after you get it home. Of course, you will need to look for spoilage regardless, and follow this adage: When in doubt, throw it out. Roasts, steaks, chops 3-5 days (wrapped loosely) Ground, chopped or stew meat 1-2 days (wrapped loosely) Whole ham 7 days (wrapped tightly) Cut ham 3-5 days (wrapped tightly) Hot dogs 7 days after sell-by date (in original wrapping) Bacon 2 weeks, unopened, 7 days (opened and wrapped tightly) Luncheon meats 7 days (in original package after sell-by date; 3-5 days if opened and wrapped tightly) Whole chicken, turkey, duck, goose 3-5 days (wrapped loosely) Cut-up poultry 3 days (wrapped loosely) Fish 3 days (stored on ice and covered) Fatty fish, like salmon 1-2 days (stored on ice and covered) Shellfish 1-2 days (stored on ice and covered) Milk 5-7 days after the sell-by date Soft cheese and dairy products like sour cream 3 days (covered tightly) Eggs 3-5 weeks if purchased before the date on the carton Butter, margarine 2 weeks (covered) Hard cheese 4-12 months (covered tightly) . -- Sources: United States Department of Agriculture; University of California Cooperative Extension Service

So I think "Throw it out" was probably the correct answer.

http://www.sfgate.com/cgi-bin/artic...10/FD171775.DTL

	30-12-2003 12:45									#103
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i'm not sure i agree with chegitz's analysis

	30-12-2003 23:09									#104
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quote: Originally posted by JohnT But... one buys meat already "thawed." Or am I missing something here?

No, because something that has not yet been frozen cannot be thawed. Thawing refers to a state change, not a state.

Teddie, I grew up cooking, and me Dad has been in the resteraunt business for decades.

You may that the same amount of water, when frozen, occupies slightly more space. It has a lower density and this is why ice floats. When ice begins to melt, it actualy expands just a little more.

The exact mechanism by which the cell walls are broken I don't know. It is either that the ice crystals pierce the cell walls (which I think is less likely) or that when the cell walls are frozen the break when they are expanded but unable to stretch.

In any event, re-freezing will not extend the ediblity of your meat.

	30-12-2003 23:24									#105
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USDA:

quote: Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.

http://www.fsis.usda.gov/OA/pubs/facts_basics.pdf

However, most sites I found agreed that the meat would lose quality through refreezing, becoming drier and tougher.

	30-12-2003 23:40									#106
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quote: Originally posted by chegitz guevara In any event, re-freezing will not extend the ediblity of your meat.

quote: Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.

Chegitz is slightly mistaken. Re-freezing will allow you to keep it longer, but not as much if you had never thawed it. Meats in the 'danger zone' (41-140 degrees F, 70-120 F optimal growth for bacteria) allow for quick growth of germs. Freezing will kill a few (cell walls rupture), but most will simply go dormant, and become active once the meat is re-thawed. And freezing won't do anything about the toxins released by bacteria during their growth cycles and death.
So basically don't thaw anything until you're ready to use it.

	30-12-2003 23:42									#107
	Re: Expired Bacon Support Apolyton, buy Call to Power 2

quote: Originally posted by Ramo It has a "sell by December 6" sticker. Will I get sick if I eat it?

You'll get "Mad Pig" disease. Don't do it!

	31-12-2003 17:48									#108
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chegitzie:

quote: Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing

Told ya so! Told ya so! Told ya so!

nah nah nah-nah nah

	31-12-2003 18:49									#109
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His analysis was closer than yours.

btw, I also thought 'homo-gay' was supposed to mock homophobes. It's like a double-negative (or positive, if you want that outlook ), so it's like saying "that's hetero/straight".

	31-12-2003 18:52									#110
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Kind of like being a lesbian trapped in a man's body?

	31-12-2003 19:03									#111
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exactly

	31-12-2003 19:05									#112
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a lesbian trapped in a man's body would have a transgender operation and then be lesbian.

	31-12-2003 19:13									#113
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or just bust out alien-style.

	31-12-2003 20:42									#114
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quote: Originally posted by Ecthelion a lesbian trapped in a man's body would have a transgender operation and then be lesbian.

Yes, but they still get banned from Lesbian conventions.

	31-12-2003 21:02									#115
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i've now got this mental image of some bloke going to a lesbo gathering -

'err yeah, i may look like a bloke, but really i'm a lesbian trapped in a man's body, is it alright if i just watch...?'

	31-12-2003 21:05									#116
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I think he'd get killed.

Seriously though, transgendered lesbians do get shunned by "real" lesbians. Everybody's gotta piss on someone.

	31-12-2003 21:06									#117
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Well at least everyone has porn

	31-12-2003 21:07									#118
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I see some people really want to get restricted.

Enough with the thread jacking... post on topic.. or get restricted.

	31-12-2003 21:09									#119
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I think the bacon's dead.

	31-12-2003 21:10									#120
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Haven't we answered the main topic yet?

How much can one argue about 'expired bacon'?