If you don't hear from me any more...

[JohnnyEgo]

It won't be Covid that got me. It will be this:
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan01.JPG

Found it in the back of the cabinet. It expired in March. Of 2018. But it's canned, so it's probably still good.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan02.JPG

There is this thing in Brazil where they just boil this stuff directly in the unopened can to make Dulce De Leche. Figured I'd give it a try. Tossed it in the pressure cooker for 25 minutes on max pressure.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan03.JPG

My wife was very skeptical about putting a can into the pressure cooker. I didn't tell her about the expiration date. Why add to her stress with trivial things?
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan04.JPG

Let it cool for a couple hours in the fridge and then popped the top. Looks like Dulce de Leche. Consistency of pudding. Tastes pretty good, too. I ate some of it off the spoon, and mixed some of it with some coffee. Thinking I might use some of it on my toast tomorrow.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan05.JPG

Stomach's a little jumpy right now, but I figure three tablespoons worth of sugar will do that to you. I will probably be fine.

Jim already has dibs on my guns.

[Gman]

2 years ain't nuthin.

...and that was a "best by" date, not an expiration.

[CS1983]

I call dibs on all your tools.

[GilpinGuy]

It comes out brown like that? Interesting. No water bath or anything? Just put it in a pressure cooker?

[JohnnyEgo]

Nah, filled it up with water, to about an inch or so over the top of the can. It probably ran for an hour and some change, all in. About 20 minutes to come up to pressure, did it's thing for 25 minutes, and then another 25 or so to vent the steam and cool off. Then into the refrigerator for about an hour.

[GilpinGuy]

Cool. I'm gonna try this....assuming you post again soon.

[00tec]

My luck, I would send the instant pot through the ceiling...

[crays]

It comes out brown like that?

Due to the carmelization of the sugars.

[theGinsue]

I've seen this before, just not with Condensed Milk that was beyond the "Best By" date. Was it good?

I thought I was the only one who mostly ignored the Best By dates on cans of food. I'm not a wasteful person and will use something beyond the date. I use blueberry syrup that's been opened/in the frig for a year beyond the date all of the time, no issues. Same with Smuckers Blackberry Preserves. Stuffs still good (and delicious). I like to keep a jar of the preserves in the frig in my shop but after my boss threw away a jar that was a month past the Best By date I now use a black Sharpie over that date and write "Still good" on the lid (with my initials). Bastard wasted 2/3 of a jar of wonderful preserves.

[CS1983]

I've seen this before, just not with Condensed Milk that was beyond the "Best By" date. Was it good?

I thought I was the only one who mostly ignored the Best By dates on cans of food. I'm not a wasteful person and will use something beyond the date. I use blueberry syrup that's been opened/in the frig for a year beyond the date all of the time, no issues. Same with Smuckers Blackberry Preserves. Stuffs still good (and delicious). I like to keep a jar of the preserves in the frig in my shop but after my boss threw away a jar that was a month past the Best By date I now use a black Sharpie over that date and write "Still good" on the lid (with my initials). Bastard wasted 2/3 of a jar of wonderful preserves.

I'm with you. Unless it's bulging or obviously off, I'll probably eat it:
https://www.skilledsurvival.com/canned-food-expiration-date-myth/

[ray1970]

Yeah, those dates on canned goods seem silly. The silliest ones are the ones on bottled water. I've drank plenty of water that was expired and haven't gotten sick even once.

[roberth]

I kept bottled water for 3+ years, it tasted a little different but I didn't get sick.

[GilpinGuy]

Yeah, those dates on canned goods seem silly. The silliest ones are the ones on bottled water. I've drank plenty of water that was expired and haven't gotten sick even once.

I've heard that it was New Jersey that started requiring dates on anything you consume a while ago. So, companies started putting them on everything so they didn't have to make special packaging just for NJ. Probably a law in every state at this point.

[Great-Kazoo]

It won't be Covid that got me. It will be this:
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan01.JPG

Found it in the back of the cabinet. It expired in March. Of 2018. But it's canned, so it's probably still good.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan02.JPG

There is this thing in Brazil where they just boil this stuff directly in the unopened can to make Dulce De Leche. Figured I'd give it a try. Tossed it in the pressure cooker for 25 minutes on max pressure.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan03.JPG

My wife was very skeptical about putting a can into the pressure cooker. I didn't tell her about the expiration date. Why add to her stress with trivial things?
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan04.JPG

Let it cool for a couple hours in the fridge and then popped the top. Looks like Dulce de Leche. Consistency of pudding. Tastes pretty good, too. I ate some of it off the spoon, and mixed some of it with some coffee. Thinking I might use some of it on my toast tomorrow.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan05.JPG

Stomach's a little jumpy right now, but I figure three tablespoons worth of sugar will do that to you. I will probably be fine.

Jim already has dibs on my guns.

that milk makes great chocolate pudding.


I call dibs on all your tools.



I reread the op and don't see anyone's name other than mine. So pm me if he drops ;)

[CS1983]

You can have the guns, which he called out as yours. I want the tools.

[BlasterBob]

I had asked my Primary Doctor, many years ago, about taking Rx?s long after the expiration dates. She said majority of meds are still good long after the expiration dates but may just lose a bit of strength. [Luck]
[blaster]

[00tec]

I had asked my Primary Doctor, many years ago, about taking Rx?s long after the expiration dates. She said majority of meds are still good long after the expiration dates but may just lose a bit of strength. [Luck]
[blaster]

Except some antibiotics that may kill you.

[Rucker61]

Why does 250 million year old Himalayan sea salt have an expiration date?


82812

[CS1983]

Exposure to air, moisture, etc.

[Mykidsdad]

That Dulce de Leche trick is awesome . Done it before. Spread it on some toast (Brioche or a chocolate sourdough if you have some) with a pinch of sea salt and a slab of good vanilla ice cream and make the best damn ice cream sammie EVER!

[VDW]

I just ate some canned jellied cranberry sauce with an expiration from 2004. A little stale, but not bad.

[Gman]

Why does 250 million year old Himalayan sea salt have an expiration date?
Thanks, New Jersey.

Some liberal thought it would be a good idea to dictate standards. Just like California putting labels on everything "Known by the state of CA to possibly cause cancer.", including buildings. People see it so often, they no longer pay attention to it.

Food producers probably don't mind because so many people buy it, store it, throw it away, and then buy it again.

[ray1970]

Seems like more of a capitalist move to sell more product by tricking people into thinking their current product is no longer viable for its intended use.

Any card carrying liberal is all about not wasting anything. Those fuckers repurpose or recycle anything.

[Gman]

Seems like more of a capitalist move to sell more product by tricking people into thinking their current product is no longer viable for its intended use.

Any card carrying liberal is all about not wasting anything. Those fuckers repurpose or recycle anything.
That's what they say, not what they do.

[JohnnyDrama]

That Dulce de Leche trick is awesome . Done it before. Spread it on some toast (Brioche or a chocolate sourdough if you have some) with a pinch of sea salt and a slab of good vanilla ice cream and make the best damn ice cream sammie EVER!

That sounds GOOD!

[Mykidsdad]

That sounds GOOD!

Works with Belgian waffles too!


Sent from my iPhone using Tapatalk

[Sawin]

So I guess he?s in the hospital or dead?

[JohnnyEgo]

Well, I am still alive. And with the exception of an incident which closed down our main floor bathroom, I appear to be unharmed. And that incident may have been just as much because of the coffee.

Anyways, I had another can of condensed milk, this one of a younger vintage, having passed it's best-by date only a year ago.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan06.JPG

As before, stuck the whole can in the pressure cooker full of water, and set for 25 minutes of full pressure. Contemplated what to do with two full cans of the stuff, and decided low effort ice cream sounded like a good idea, since the only other ingredient I'd need was some heavy cream.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan07.JPG

Interestingly enough, even though they both cooked for the same amount of time, the fresh(er) can came out with a very different consistency. Much paler and more sauce-like, and the sugar flavor was less intense. I actually liked it quite a bit. But perhaps if you are using a newer can and want a firmer consistency or more intense caramel, go longer, like 30 minutes.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan08.JPG

Not much to this. Whipped the cream on high for about 2 minutes, until it formed soft peaks. Then poured in the fresher can of condensed milk and whipped it for another three minutes until stiff peaks formed.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan09.JPG

Then I folded what was left of the older can into the mix so I would have solid streaks of caramel. Couple observations as I got to the bottom of the older can. One is that I hit a couple pockets of grainy, clumpy sugar. I imagine in the 3 years that it set on the shelf, some of that sugar fell out of the mix. So perhaps give the can a good shake before you cook it. Another is that there was some inconsistency in texture as I got towards the middle of the can. Whereas the newer can ended up being consistent and homogenous. So score one for not using old milk products, I suppose. Still tasty.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan10.JPG

Bread pan seemed to be the right size for this, so in it went. Then into the freezer for four hours.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan11.JPG

Came out pretty good. Right density, scoopable without being too soft or too hard. Nice streaks of caramel.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan12.JPG

Tasted pretty good, too. Caramel flavor was right at the forefront. I am an ice cream eater, and not usually an ice cream maker, so if you are an ice cream maker, I won't be surprised if everything I say next doesn't stack up to the art of ice cream making. But the texture and mouth feel seemed an awful lot like gelato to me. This was surprising, because gelato usually has less air, and this had a fair amount from whipping the cream. But it has that nice dense texture and melts smooth, and the flavor seems brighter than store-bought ice cream.

Given the crazy fat content that comes from two cups of cream and two cans of condensed milk, it's probably 11,000 calories per scoop. But it's pretty tasty, and required next to no effort to make. This ends my adventures in expired milk product for a while, but I would do this again with fresh condensed milk.

[Mykidsdad]

Dude! Well played!


Sent from my iPhone using Tapatalk

[theGinsue]

Brother, you never cease to amaze me and your photo enhanced tutorials for how you do things makes me feel like I could conceivably replicate some of your feats.

Thank you sir.

[JohnnyEgo]

Very kind of you to say. I have a lot of interests and a short attention span. 200 years ago, that might have made me a renaissance man. Today, I could probably get medicated for it.

[flogger]

There is a guy on youtube that tests old USGI Survival Kit Rations, some dating to the early '50s. No thanks.

[Irving]

I'm just glad to see that you're not too good to eat at Subway.

[Great-Kazoo]

Brother, you never cease to amaze me and your photo enhanced tutorials for how you do things makes me feel like I could conceivably replicate some of your feats.

Thank you sir.



Screw that.. I want my guns!!!

[Great-Kazoo]

Well, I am still alive. And with the exception of an incident which closed down our main floor bathroom, I appear to be unharmed. And that incident may have been just as much because of the coffee.

Anyways, I had another can of condensed milk, this one of a younger vintage, having passed it's best-by date only a year ago.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan06.JPG

As before, stuck the whole can in the pressure cooker full of water, and set for 25 minutes of full pressure. Contemplated what to do with two full cans of the stuff, and decided low effort ice cream sounded like a good idea, since the only other ingredient I'd need was some heavy cream.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan07.JPG

Interestingly enough, even though they both cooked for the same amount of time, the fresh(er) can came out with a very different consistency. Much paler and more sauce-like, and the sugar flavor was less intense. I actually liked it quite a bit. But perhaps if you are using a newer can and want a firmer consistency or more intense caramel, go longer, like 30 minutes.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan08.JPG

Not much to this. Whipped the cream on high for about 2 minutes, until it formed soft peaks. Then poured in the fresher can of condensed milk and whipped it for another three minutes until stiff peaks formed.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan09.JPG

Then I folded what was left of the older can into the mix so I would have solid streaks of caramel. Couple observations as I got to the bottom of the older can. One is that I hit a couple pockets of grainy, clumpy sugar. I imagine in the 3 years that it set on the shelf, some of that sugar fell out of the mix. So perhaps give the can a good shake before you cook it. Another is that there was some inconsistency in texture as I got towards the middle of the can. Whereas the newer can ended up being consistent and homogenous. So score one for not using old milk products, I suppose. Still tasty.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan10.JPG

Bread pan seemed to be the right size for this, so in it went. Then into the freezer for four hours.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan11.JPG

Came out pretty good. Right density, scoopable without being too soft or too hard. Nice streaks of caramel.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan12.JPG

Tasted pretty good, too. Caramel flavor was right at the forefront. I am an ice cream eater, and not usually an ice cream maker, so if you are an ice cream maker, I won't be surprised if everything I say next doesn't stack up to the art of ice cream making. But the texture and mouth feel seemed an awful lot like gelato to me. This was surprising, because gelato usually has less air, and this had a fair amount from whipping the cream. But it has that nice dense texture and melts smooth, and the flavor seems brighter than store-bought ice cream.

Given the crazy fat content that comes from two cups of cream and two cans of condensed milk, it's probably 11,000 calories per scoop. But it's pretty tasty, and required next to no effort to make. This ends my adventures in expired milk product for a while, but I would do this again with fresh condensed milk.

WOO HOO. Ice cream.


Now try making some of those chili chocolate chip cookies you tried.

[Aloha_Shooter]

I thought I was the only one who mostly ignored the Best By dates on cans of food. I'm not a wasteful person and will use something beyond the date.

Canning was invented to preserve food. Best By Dates were invented to get us to toss it out. Somewhat irritates me that whenever my sister visits, she goes into my pantry and tosses "expired" cans. Think I lost half my pantry this past Christmas. Ironically, the one thing that survived her mass toss was a can of Lobster Bisque that my grandmother gave me when I graduated from college. It had a little bulge so I only kept it as a memento anyway but it was funny that she tossed out all my canned tomatoes, corn, etc. that weren't bulging but left that.

[SideShow Bob]

If any of you all are thirsty, I’ve got a couple of cans of Harley Davidson beer, one dated 1985 and the other dated Daytona Heavy Beer 1988.......

[3beansalad]

Can't seem to delete after seeing others posting the same.


Yeah, those dates on canned goods seem silly. The silliest ones are the ones on bottled water. I've drank plenty of water that was expired and haven't gotten sick even once.Expiration dates on salt are the stupidest thing ever... like an ancient mineral will go bad within a few years of its being pulled out of the ground.

Sent from my SM-G975U using Tapatalk

[Grant H.]

Well, I am still alive. And with the exception of an incident which closed down our main floor bathroom, I appear to be unharmed. And that incident may have been just as much because of the coffee.

Anyways, I had another can of condensed milk, this one of a younger vintage, having passed it's best-by date only a year ago.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan06.JPG

As before, stuck the whole can in the pressure cooker full of water, and set for 25 minutes of full pressure. Contemplated what to do with two full cans of the stuff, and decided low effort ice cream sounded like a good idea, since the only other ingredient I'd need was some heavy cream.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan07.JPG

Interestingly enough, even though they both cooked for the same amount of time, the fresh(er) can came out with a very different consistency. Much paler and more sauce-like, and the sugar flavor was less intense. I actually liked it quite a bit. But perhaps if you are using a newer can and want a firmer consistency or more intense caramel, go longer, like 30 minutes.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan08.JPG

Not much to this. Whipped the cream on high for about 2 minutes, until it formed soft peaks. Then poured in the fresher can of condensed milk and whipped it for another three minutes until stiff peaks formed.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan09.JPG

Then I folded what was left of the older can into the mix so I would have solid streaks of caramel. Couple observations as I got to the bottom of the older can. One is that I hit a couple pockets of grainy, clumpy sugar. I imagine in the 3 years that it set on the shelf, some of that sugar fell out of the mix. So perhaps give the can a good shake before you cook it. Another is that there was some inconsistency in texture as I got towards the middle of the can. Whereas the newer can ended up being consistent and homogenous. So score one for not using old milk products, I suppose. Still tasty.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan10.JPG

Bread pan seemed to be the right size for this, so in it went. Then into the freezer for four hours.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan11.JPG

Came out pretty good. Right density, scoopable without being too soft or too hard. Nice streaks of caramel.
https://www.johnnyego.com/dump/oldmilkproduct/badideainacan12.JPG

Tasted pretty good, too. Caramel flavor was right at the forefront. I am an ice cream eater, and not usually an ice cream maker, so if you are an ice cream maker, I won't be surprised if everything I say next doesn't stack up to the art of ice cream making. But the texture and mouth feel seemed an awful lot like gelato to me. This was surprising, because gelato usually has less air, and this had a fair amount from whipping the cream. But it has that nice dense texture and melts smooth, and the flavor seems brighter than store-bought ice cream.

Given the crazy fat content that comes from two cups of cream and two cans of condensed milk, it's probably 11,000 calories per scoop. But it's pretty tasty, and required next to no effort to make. This ends my adventures in expired milk product for a while, but I would do this again with fresh condensed milk.

Code Name:

'Beetus in a Bread Pan!

Looks awesome. I'm gonna have to give it a try!