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9/22/2017 12:11:25 AM
Posted: 1/24/2006 5:10:32 PM EDT

I've had some thawing in the fridge for three days now that I haven't been able to get to yet.
Link Posted: 1/24/2006 5:12:00 PM EDT
When it starts turning gray, smell it. If it smells even the least bit ripe, pitch it.
Link Posted: 1/24/2006 5:12:52 PM EDT
send it to the guy with the cat problem.
Link Posted: 1/24/2006 5:13:21 PM EDT
Link Posted: 1/24/2006 5:26:53 PM EDT
thanks. I think I'll cook some soup tonight
Link Posted: 1/24/2006 6:07:24 PM EDT
[Last Edit: 1/24/2006 6:09:22 PM EDT by ScrubJ]
Hell, I won't cook my meat until I can smell it. It isn't uncommon for me to leave a steak in the fridge for a week before it hits the grill. Everyine busts me about my green meat, but they sure love the flavor when it's served.
Link Posted: 1/24/2006 6:07:28 PM EDT
I have some sirloin in my frige going on three weeks now. It should be nice and tender soon.

Good steakhouses "age" their meat for up to 30 days in the frige before serving it.
Link Posted: 1/24/2006 6:08:37 PM EDT
7 years.
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