Changes are coming to 'expiration' dates, hopefully by summer 2018
According to Meatingplace.com we may be looking at only two labels:
"BEST If Used By" still safe to eat but overall quality and taste may be lacking
"USE By" used on a few products that are highly perishable, and need to be ditched at that "USE By" date
This is to cut down on the amount of product being thrown away with the current use of more than 10 labels including, "Sell By, Use By, Expires On, Best Before, Better if Used By or Best By, etc....."
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I've been assured the briskets out here make to to the stores probably within 3 days of packing so no problem with lack of dates for me. I have one that will make 40 days next Friday. Probably serve it the following weekend.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Heard about this on NPR pre-work this mornin'.
Long overdue, an' it will stop a lotta th' questions I git from people.
Kinda tired o' tryin' t' explain that they're throwin' perfectly good food away.
There will still be labels in my house, though. The chocolate chips have a label that says "best if not cooked by" and a picture of my ugly mug next to the label. Go figure.
To go off on a tangent just a bit, the estimates are that by the year 2050, we will need to produce over 50% more food to feed the world, a combination of population growth and increasing wealth (hence demand for "better" and more food) worldwide. A significant part of our current production is turned into garbage--sell by dates, cosmetic blemishes, just plain waste, etc. Currently, just about ALL arable land is under cultivation. In order to get more land, say "bye-bye" to forests, etc. I think many would be shocked to realize the seriously negative impact that agriculture--conventional AND organic--has on the environment. The image of Farmer John puffing on a corn cob pipe while the birds tweet and the deer frolic just ain't true. An acre of farmland is an acre that is denied to "lions, tigers, and bears", not to mention Monarch butterflies. It is NICE to see a better labeling system coming about. I hope it is effective and has a positive impact.
This message did not come from a rabid environmentalist. I like my food every bit as much as anyone.
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
The deli I do to has a scratch and dent produce section. When its time to make sauce, that's where I go - ukky bits can be ditched while the good bits make yummy sauce. Or candied jalapenos. Or banana bread.
We must shop with th' same criteria, Atalanta! I kin always make summat good outta alla that "rejected food" that ain't purty enough, jus' takes imagination / innovation / creativity. I had some fabulous mentors!
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