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10/20/2017 1:01:18 AM
9/22/2017 12:11:25 AM
Posted: 9/18/2005 7:41:06 PM EDT


Manufacture date: February 17, 2001

Expiry date February 17, 2004

product of Taiwan

stored at room temperature
Link Posted: 9/18/2005 7:42:13 PM EDT
Those things weren't safe to eat when they came out the quail's ass.
Link Posted: 9/18/2005 7:42:45 PM EDT
Try 'em and let us know.
Link Posted: 9/18/2005 7:43:02 PM EDT
Quail eggs
Link Posted: 9/18/2005 7:46:21 PM EDT
Dig in!
Link Posted: 9/18/2005 7:47:59 PM EDT
paying attention to expiration dates is for fags.
Link Posted: 9/18/2005 7:51:37 PM EDT
Expiration dates are only a suggestion.

Kind of like speed limit signs.
Link Posted: 9/18/2005 7:51:49 PM EDT
We have a can of Goose Assholes in our squadron. Want that too?
Link Posted: 9/18/2005 7:54:53 PM EDT
they shoudl be fine, best before dates are almost strictly in regards ot flavour, not safety. If the can is not bulged you should be alright
Link Posted: 9/18/2005 7:55:11 PM EDT
[Last Edit: 9/18/2005 7:56:22 PM EDT by Admiral_Crunch]

Originally Posted By TheFreepster:
paying attention to expiration dates is for fags.



So is avoiding botulism, I guess. I'd probably go ahead if it were 2-3 months pas due, but a year and a half is pushing it. I'd pass if they were mine. Can't hurt to crack it open and take a look though. But some problems aren't readily visible or smell-able.
Link Posted: 9/18/2005 7:56:02 PM EDT
Link Posted: 9/18/2005 7:58:28 PM EDT


I decided to try some and they taste fine
Link Posted: 9/18/2005 7:58:43 PM EDT
On a working party loading stores before going on deployment ('82) I carried a box of 4-10# tins of boned chicken dated 1959. That chicken was older than I was and nobody got sick from it. As long as the cans are in good candition I wouldn't worry to much about it.
Link Posted: 9/18/2005 7:59:01 PM EDT
I bet they would smell good in someones car you don't like.
Link Posted: 9/18/2005 7:59:28 PM EDT
Anyone else notice they spelled "DRAINED" as "DRA1NED"? They must be l337 Quail Eggs.
Link Posted: 9/18/2005 8:03:27 PM EDT
If it's canned, it's gonna last for decades until it gets heated, punctured, or was just plain bad to begin with.

I've eaten beef stew and soup older than my parents with nary a problem.

If it was pickled before it was canned, then it should last just shy of the Last Trump.
Link Posted: 9/19/2005 3:48:47 AM EDT

Originally Posted By Fly-Navy:
We have a can of Goose Assholes in our squadron. Want that too?


bwahahahahahahahahahahahahahaha
Link Posted: 9/19/2005 4:15:02 AM EDT
Link Posted: 9/19/2005 6:54:13 AM EDT
Much better are those black chinese eggs fermented in horse piss....
Link Posted: 9/19/2005 6:57:48 AM EDT

Originally Posted By captainpooby:
Those things weren't safe to eat when they came out the quail's ass.



The eggs don't from the bird's ass...they come from the other hole down there.
Link Posted: 9/19/2005 6:59:11 AM EDT

Originally Posted By Fly-Navy:
Anyone else notice they spelled "DRAINED" as "DRA1NED"? They must be l337 Quail Eggs.



Unfortunately, it's just a fleck on an egg.

OMG U R n0t teh 1337, ur m0n1t0r su>< teh qu41l e66z.
Link Posted: 9/19/2005 7:02:30 AM EDT
don't they use lead to seal their cans in Taiwan?

next thing you know, you'll be dragging a boat through the desert.
Link Posted: 9/19/2005 7:19:30 AM EDT
Link Posted: 9/19/2005 7:55:04 AM EDT

Originally Posted By injun-ear:

Originally Posted By captainpooby:
Those things weren't safe to eat when they came out the quail's ass.



The eggs don't from the bird's ass...they come from the other hole down there.




I dunno, I never got that close to a quails ass.
Link Posted: 9/19/2005 8:07:13 AM EDT
Link Posted: 9/19/2005 8:20:30 AM EDT

Originally Posted By TheRedGoat:
www.recipesource.com/ethnic/asia/chinese/thousand-year-old-eggs1.html

Title: THOUSAND-YEAR-OLD EGGS
Categories: Cheese/eggs, Chinese
Yield: 12 servings

2 c Very strong black tea
1/3 c Salt
2 c Each ashes of pine wood,
Ashes of charcoal and ashes
From fireplace
1 c Lime*
12 Fresh duck eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

Combine tea, salt, ashes and lime. Using about 1/2
cup per egg, thickly coat each egg completely with
this clay-like mix- ture. Line a large crock with
garden soil and carefully lay coated eggs on top.
Cover with more soil and place crock in a cool dark
place. Allow to cure for 100 days. To remove coating,
scrape eggs and rinse under running water to clean
thoroughly.
Crack lightly and remove shells. The white of the egg
will appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled
vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

*Available in garden stores and nurseries.

The description of the whites turning grayish
isn't quite accurate from the ones I've seen. They're
more a dark blackish amber color-- quite attractive
actually.

From "The Regional Cooking of China" by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.


thai.org/sirote/photos/1000yrseggs.jpg

TRG



Link Posted: 9/19/2005 10:23:07 PM EDT
If you think either of those types of eggs are bad try a phillipine delicacy called Balut(sp?). Also known as the egg with legs. An chicken egg incubated for two weeks and eaten raw.

Absolutely know way would I eat that. Had a little PI sweetie try to get me to try it while sitting on my lap. Told her to brush her teeth real well before coming to bed.
Link Posted: 9/19/2005 10:27:22 PM EDT

Originally Posted By river_rat:
If you think either of those types of eggs are bad try a phillipine delicacy called Balut(sp?). Also known as the egg with legs. An chicken egg incubated for two weeks and eaten raw.

Absolutely know way would I eat that. Had a little PI sweetie try to get me to try it while sitting on my lap. Told her to brush her teeth real well before coming to bed.



Don't forget fermented in the ground.
Link Posted: 9/19/2005 10:36:13 PM EDT

Originally Posted By unkempt1:






Sooooooooooooooooooooooooo­ooooooooo, Am I to take it that you will NOT be attending the annual arfcom 1000 year old egg eating contest and jubilee??
Link Posted: 9/20/2005 2:29:21 AM EDT
IIRC birds only have ONE opening back there.
Link Posted: 9/20/2005 2:36:32 AM EDT
i wanna know why?
Link Posted: 9/20/2005 2:38:16 AM EDT

Originally Posted By edb66:
IIRC birds only have ONE opening back there.



Yep. That's also why when you pick up the eggs in a chicken house you have to clean the shit off of them.
Link Posted: 9/20/2005 2:42:08 AM EDT

Originally Posted By DrFrige:

Originally Posted By unkempt1:






Sooooooooooooooooooooooooo­ooooooooo, Am I to take it that you will NOT be attending the annual arfcom 1000 year old egg eating contest and jubilee??



I'm there...
Link Posted: 9/20/2005 11:58:08 AM EDT

Originally Posted By river_rat:
If you think either of those types of eggs are bad try a phillipine delicacy called Balut(sp?). Also known as the egg with legs. An chicken egg incubated for two weeks and eaten raw.

Absolutely know way would I eat that. Had a little PI sweetie try to get me to try it while sitting on my lap. Told her to brush her teeth real well before coming to bed.



actually the "Balut" was invented by the Chinese, it is also a delicacy in China, Vietnam and other asian countries
Link Posted: 9/20/2005 12:08:08 PM EDT
And I have a can of chicken sphincter muscles, You want those too?
Link Posted: 9/21/2005 8:19:56 AM EDT
Those black Chinese eggs are pretty damn good.

GunLvr
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