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

[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!


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[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.


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.


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.


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.


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.


Bread pan seemed to be the right size for this, so in it went. Then into the freezer for four hours.


Came out pretty good. Right density, scoopable without being too soft or too hard. Nice streaks of caramel.


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!


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[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.