Freezer cleaning.
You know those $2 ribeye steaks sold out of a truck in parking lots? Yeah. Now keep it in the freezer for two years. Combine that with a tiny amount of frozen salmon donated by someone a year ago and some instant mashed potatoes and corn.
I’m half asleep and this is what I get from that.
Cost per person $3.25 not including the peanut butter and jelly I will definitely eat after this.
I don’t see any seasoning my guy
Wife has strict rules about steak. Salt. Pepper. That is it.
The meat could use a little more bark, but this doesn’t look all that bad in all honesty.
The bark was left in the pan. I had just mixed this moments before cooking and I’m wondering if letting the meat rest might have made the difference. It’s like the brown sugar was liquifying out of the meat and caramelizing in the pan and preventing the maillard reaction from happening on the meat surface.
Then you deglaze that mfer and make the powder potatoes in the liquid!
But seriously, still looks delicious.
You can’t deglazed glass sugar. Seriously. It was weird.
It certainly doesn’t look bad, but if it was freezer burnt to shit it probably tastes more like shoe leather than steak snd salmon.
Properly flash frozen and vacuum sealed stuff is less likely to go freezer burned and chest freezers don’t have frost free function which also dramatically decreases freezer burn risk.
can you do a freezer tour or something? why is all your meat old, and seemingly from a guy that sells meat in the parking lot. so curious
A lot of the freezer meat shows up frozen and in tiny quantities. Like “gotta combine two to get fried rice out of it” small. So it sits there.
There is a thing where you see an ad or post about "20 ribeye for $20”. You go to the parking lot of your local Tractor Supply at the appointed time. Some guy tries to sell large packages of frozen beef, poultry and seafood, all from his farm. 800 miles away and deep inland so the seafood portion is sketchy. They only have like 6 of the ribeye deal. They are the thinnest cut possible and like three ounces of won’t-hold-themself-together when thawed. But it’s cheap protein so you get them. The more you use them the more stingy you get about using them until there are just two left in the back of the freezer hidden behind the emergency chicken nuggets that are $13 for 5 pounds in the freezer section of the local meat store.
That’s how it happened.
Maybe HE is the one selling them in parking lots, and these are his leftovers.
Cows do outnumber people on my block but I don’t have any.
Do you enjoy suffering?
Pain is certain, suffering is optional. – Gautama Buddha
I think this post has clearly demonstrated that suffering is completely optional :3
This abomination has no right calling itself surf and turf
I’m inclined to agree. But they make you put a subject on posts.
Im good with old freezer food!
For long term preservation of cooked food I prefer canning. Most of the stuff in the freezer is factory sealed.
I love a good food poisoning mystery and am constantly warning people in canning groups about unsafe practices. Even if it gets me banned because some groups have very strict rules about warning people they could die from doing things like water bath canning unpeeled fermented beets. True story.
Give us your safe canning tips oh guru. I can broth currently but only after ive boiled it a few hours and then steam bath another hour or two. So far so good.
I recommend any of the modern Ball handbooks for the basics.
But I can’t recommend boiling for hours. Botulism spores do not die until they reach 250° or reach 240° for an extended period of time. Water boils at 212 at sea level, 158 on Mount Everest and, 212 at the Dead Sea. 212 will never kill botulism spores. Doesn’t matter if you do it for 5 minutes or you do 4 hours. Steam can only reach above 212 in a pressurized environment. This is the concept behind a pressure canner. Creating an environment that allows water to achieve temperatures at 240° while still being at sea level.
“so far so good” is survival bias. People that aren’t so good can’t speak for the dead have no voice.
If that pH is greater than 4.6 then steaming or boiling isn’t going to prevent botulism. And it’s orderless and colorless. There is zero way to tell if something is off by with any human senses.
Ahhhhh…thanks. You might have saved me from some …downtime.
I am from the internet. I’m here to help.
Never can your own food, got it.
I’m trying to have a good faith conversation here. Are you?
Canning is completely safe if you follow the basic rules of tested methods. Don’t water bath can foods with a pH above 4.6. Use a pressure canner instead. Don’t try to pressure can dense things like pumpkin puree, instead you can can pumpkin cubes and puree it at meal time. If you have multiple ingredients in something use the canning time for the item with the longest time requirement. Pints and Quarts have different canning times but cups (aka half pints) have the same canning time as pints. Canning dairy will almost always result in disappointment. Never let ignorance or hubris let you take shortcuts that could end your life. You know, basic stuff.
Is the salmon ok?
No. Neither was the steak.
