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

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.

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

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

Quote:

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Originally Posted by 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.

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Screw that.. I want my guns!!!

Quote:

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Originally Posted by 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/oldmi...eainacan06.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/oldmi...eainacan07.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/oldmi...eainacan08.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/oldmi...eainacan09.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/oldmi...eainacan10.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/oldmi...eainacan11.JPG

Came out pretty good. Right density, scoopable without being too soft or too hard. Nice streaks of caramel.
https://www.johnnyego.com/dump/oldmi...eainacan12.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.

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WOO HOO. Ice cream.


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

Quote:

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Originally Posted by theGinsue

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.

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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.

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.......

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

Quote:

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Originally Posted by 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.

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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

Quote:

---

Originally Posted by 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/oldmi...eainacan06.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/oldmi...eainacan07.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/oldmi...eainacan08.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/oldmi...eainacan09.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/oldmi...eainacan10.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/oldmi...eainacan11.JPG

Came out pretty good. Right density, scoopable without being too soft or too hard. Nice streaks of caramel.
https://www.johnnyego.com/dump/oldmi...eainacan12.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.

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Code Name:

'Beetus in a Bread Pan!

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