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Thread: How long can you keep this?

  1. #1
    Wayne Boatwright Guest

    Default How long can you keep this?

    Country style pork ribs cooked with undrained fresh sauerkraut, a tablespoon
    of brown sugar, seasonings, etc. No other liquids. Slow baked in a covered
    casserole until meat was falling apart tender.

    I made too much and don't want to freeze any.

    What's your safe guess?

    TIA

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  2. #2
    John Kuthe Guest

    Default Re: How long can you keep this?

    On Jan 6, 10:06*pm, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
    wrote:
    > Country style pork ribs cooked with undrained fresh sauerkraut, a tablespoon
    > of brown sugar, seasonings, etc. *No other liquids. *Slow baked in a covered
    > casserole until meat was falling apart tender.
    >
    > I made too much and don't want to freeze any.
    >
    > What's your safe guess?


    Two weeks if kept airtight in back of fridge. Maybe longer?

    John Kuthe...

  3. #3
    Melba's Jammin' Guest

    Default Re: How long can you keep this?

    In article <[email protected] 0>,
    Wayne Boatwright <[email protected]> wrote:

    > Country style pork ribs cooked with undrained fresh sauerkraut, a tablespoon
    > of brown sugar, seasonings, etc. No other liquids. Slow baked in a covered
    > casserole until meat was falling apart tender.
    >
    > I made too much and don't want to freeze any.
    >
    > What's your safe guess?
    >
    > TIA


    All that sauerkraut? A week, at least, refrigerated. Really, Wayne,
    I'd keep it until it either grew fur or didn't pass the sniff and/or
    'tiny taste' test. I keep a lot of acidic stuff in my fridge for a lot
    longer than charts and others say is the max.

    The sauerkraut is your pass.


    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12/28/2009

  4. #4
    Dimitri Guest

    Default Re: How long can you keep this?


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.250...
    > Country style pork ribs cooked with undrained fresh sauerkraut, a
    > tablespoon
    > of brown sugar, seasonings, etc. No other liquids. Slow baked in a
    > covered
    > casserole until meat was falling apart tender.
    >
    > I made too much and don't want to freeze any.
    >
    > What's your safe guess?
    >
    > TIA


    3 to 6 days in the fridge covered.


    --
    Dimitri

    Searing

    http://kitchenguide.wordpress.com.


  5. #5
    Janet Wilder Guest

    Default Re: How long can you keep this?

    Wayne Boatwright wrote:
    > Country style pork ribs cooked with undrained fresh sauerkraut, a tablespoon
    > of brown sugar, seasonings, etc. No other liquids. Slow baked in a covered
    > casserole until meat was falling apart tender.
    >
    > I made too much and don't want to freeze any.
    >
    > What's your safe guess?
    >
    > TIA
    >

    You could always send some to your friends :-)

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  6. #6
    John Kuthe Guest

    Default Re: How long can you keep this?

    On Jan 7, 10:27*am, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > In article <Xns9CF8D6BBF35D9wayneboatwrightat...@69.16.185.25 0>,
    > *Wayne Boatwright <wayneboatwri...@arizona.usa.com> wrote:
    >
    > > Country style pork ribs cooked with undrained fresh sauerkraut, a tablespoon
    > > of brown sugar, seasonings, etc. *No other liquids. *Slow baked in a covered
    > > casserole until meat was falling apart tender.

    >
    > > I made too much and don't want to freeze any.

    >
    > > What's your safe guess?

    >
    > > TIA

    >
    > All that sauerkraut? *A week, at least, refrigerated. *Really, Wayne,
    > I'd keep it until it either grew fur or didn't pass the sniff and/or
    > 'tiny taste' test... *


    Yup! Mother Nature didn't put your nose just over your mouth for
    nothing! ;-(

    John Kuthe...

  7. #7
    Dymphna Guest

    Default Re: How long can you keep this?


    You could keep it longer - but I doubt it would be any good after that.


    --
    Dymphna
    Message origin: www.TRAVEL.com


  8. #8
    Wayne Boatwright Guest

    Default Re: How long can you keep this?

    On Thu 07 Jan 2010 09:27:39a, Melba's Jammin' told us...

    > In article <[email protected] 0>,
    > Wayne Boatwright <[email protected]> wrote:
    >
    >> Country style pork ribs cooked with undrained fresh sauerkraut, a
    >> tablespoon of brown sugar, seasonings, etc. No other liquids. Slow
    >> baked in a covered casserole until meat was falling apart tender.
    >>
    >> I made too much and don't want to freeze any.
    >>
    >> What's your safe guess?
    >>
    >> TIA

    >
    > All that sauerkraut? A week, at least, refrigerated. Really, Wayne,
    > I'd keep it until it either grew fur or didn't pass the sniff and/or
    > 'tiny taste' test. I keep a lot of acidic stuff in my fridge for a lot
    > longer than charts and others say is the max.
    >
    > The sauerkraut is your pass.
    >
    >


    That was my thinking, Barb. At times I've kept it somewhat over a week,
    refrigerated, and it tasted perfectly fine. I asked because David is
    paranoid about long storage of food and kept telling me I shouldn't eat it.

    Thanks for confirming my thought.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  9. #9
    sf Guest

    Default Re: How long can you keep this?

    On Fri, 08 Jan 2010 04:23:10 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >On Thu 07 Jan 2010 09:27:39a, Melba's Jammin' told us...
    >
    >> In article <[email protected] 0>,
    >> Wayne Boatwright <[email protected]> wrote:
    >>
    >>> Country style pork ribs cooked with undrained fresh sauerkraut, a
    >>> tablespoon of brown sugar, seasonings, etc. No other liquids. Slow
    >>> baked in a covered casserole until meat was falling apart tender.
    >>>
    >>> I made too much and don't want to freeze any.
    >>>
    >>> What's your safe guess?
    >>>
    >>> TIA

    >>
    >> All that sauerkraut? A week, at least, refrigerated. Really, Wayne,
    >> I'd keep it until it either grew fur or didn't pass the sniff and/or
    >> 'tiny taste' test. I keep a lot of acidic stuff in my fridge for a lot
    >> longer than charts and others say is the max.
    >>
    >> The sauerkraut is your pass.
    >>
    >>

    >
    >That was my thinking, Barb. At times I've kept it somewhat over a week,
    >refrigerated, and it tasted perfectly fine. I asked because David is
    >paranoid about long storage of food and kept telling me I shouldn't eat it.
    >
    >Thanks for confirming my thought.


    My retort to David would be "I've eaten it that way before and I'm not
    dead yet". Of course, he can always put "I told you so" on your
    gravestone. LOL!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  10. #10
    Wayne Boatwright Guest

    Default Re: How long can you keep this?

    On Thu 07 Jan 2010 09:38:25p, sf told us...

    > On Fri, 08 Jan 2010 04:23:10 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >>On Thu 07 Jan 2010 09:27:39a, Melba's Jammin' told us...
    >>
    >>> In article <[email protected] 0>,
    >>> Wayne Boatwright <[email protected]> wrote:
    >>>
    >>>> Country style pork ribs cooked with undrained fresh sauerkraut, a
    >>>> tablespoon of brown sugar, seasonings, etc. No other liquids. Slow
    >>>> baked in a covered casserole until meat was falling apart tender.
    >>>>
    >>>> I made too much and don't want to freeze any.
    >>>>
    >>>> What's your safe guess?
    >>>>
    >>>> TIA
    >>>
    >>> All that sauerkraut? A week, at least, refrigerated. Really, Wayne,
    >>> I'd keep it until it either grew fur or didn't pass the sniff and/or
    >>> 'tiny taste' test. I keep a lot of acidic stuff in my fridge for a
    >>> lot longer than charts and others say is the max.
    >>>
    >>> The sauerkraut is your pass.
    >>>
    >>>

    >>
    >>That was my thinking, Barb. At times I've kept it somewhat over a week,
    >>refrigerated, and it tasted perfectly fine. I asked because David is
    >>paranoid about long storage of food and kept telling me I shouldn't eat
    >>it.
    >>
    >>Thanks for confirming my thought.

    >
    > My retort to David would be "I've eaten it that way before and I'm not
    > dead yet". Of course, he can always put "I told you so" on your
    > gravestone. LOL!
    >


    :-)

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  11. #11
    blake murphy Guest

    Default Re: How long can you keep this?

    On Fri, 08 Jan 2010 04:23:10 GMT, Wayne Boatwright wrote:

    > On Thu 07 Jan 2010 09:27:39a, Melba's Jammin' told us...
    >
    >> In article <[email protected] 0>,
    >> Wayne Boatwright <[email protected]> wrote:
    >>
    >>> Country style pork ribs cooked with undrained fresh sauerkraut, a
    >>> tablespoon of brown sugar, seasonings, etc. No other liquids. Slow
    >>> baked in a covered casserole until meat was falling apart tender.
    >>>
    >>> I made too much and don't want to freeze any.
    >>>
    >>> What's your safe guess?
    >>>
    >>> TIA

    >>
    >> All that sauerkraut? A week, at least, refrigerated. Really, Wayne,
    >> I'd keep it until it either grew fur or didn't pass the sniff and/or
    >> 'tiny taste' test. I keep a lot of acidic stuff in my fridge for a lot
    >> longer than charts and others say is the max.
    >>
    >> The sauerkraut is your pass.
    >>

    >
    > That was my thinking, Barb. At times I've kept it somewhat over a week,
    > refrigerated, and it tasted perfectly fine. I asked because David is
    > paranoid about long storage of food and kept telling me I shouldn't eat it.
    >


    with all due respect to david, he has some peculiar ideas about food.

    your pal,
    blake

  12. #12
    Wayne Boatwright Guest

    Default Re: How long can you keep this?

    On Fri 08 Jan 2010 10:44:28a, blake murphy told us...

    > On Fri, 08 Jan 2010 04:23:10 GMT, Wayne Boatwright wrote:
    >
    >> On Thu 07 Jan 2010 09:27:39a, Melba's Jammin' told us...
    >>
    >>> In article <[email protected] 0>,
    >>> Wayne Boatwright <[email protected]> wrote:
    >>>
    >>>> Country style pork ribs cooked with undrained fresh sauerkraut, a
    >>>> tablespoon of brown sugar, seasonings, etc. No other liquids. Slow
    >>>> baked in a covered casserole until meat was falling apart tender.
    >>>>
    >>>> I made too much and don't want to freeze any.
    >>>>
    >>>> What's your safe guess?
    >>>>
    >>>> TIA
    >>>
    >>> All that sauerkraut? A week, at least, refrigerated. Really, Wayne,
    >>> I'd keep it until it either grew fur or didn't pass the sniff and/or
    >>> 'tiny taste' test. I keep a lot of acidic stuff in my fridge for a
    >>> lot longer than charts and others say is the max.
    >>>
    >>> The sauerkraut is your pass.
    >>>

    >>
    >> That was my thinking, Barb. At times I've kept it somewhat over a
    >> week, refrigerated, and it tasted perfectly fine. I asked because
    >> David is paranoid about long storage of food and kept telling me I
    >> shouldn't eat it.
    >>

    >
    > with all due respect to david, he has some peculiar ideas about food.
    >
    > your pal,
    > blake
    >


    I couldn't agree more!

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  13. #13
    brooklyn1 Guest

    Default Re: How long can you keep this?

    Some pinhead asks:
    >
    > Country style pork ribs cooked with sauerkraut, blah, blah, blah...
    >
    > I made too much and don't want to freeze any.


    Well then don't... as if anyone gives a rat's b-hind... but WTF not?

  14. #14
    Gregory Morrow Guest

    Default Re: How long can you keep this?

    brooklyn1 wrote:

    > Some pinhead asks:
    >>
    >> Country style pork ribs cooked with sauerkraut, blah, blah, blah...
    >>
    >> I made too much and don't want to freeze any.

    >
    > Well then don't... as if anyone gives a rat's b-hind... but WTF not?



    Lil' Wayne ***always*** has to parse some boringly mundane thang into a "big
    deal" in order to garner cheep sympathy, ya know...most wouldn't even bother
    to type out such hare - brained claptrap, let alone *post* such a queer
    query in a public forum.

    This last is such an example...who knows, mebe Lil' Wayne's boyfriend's
    strap - on ran outta batteries or something and so he is bored, lol...


    --
    Best
    Greg



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