Exp. 9/14/19

I think the USDA is in bed with the chicken people.

Last weekend we bought chicken for Julie’s son Will.  The next weekend he called to get her recipe for chicken strips.  Julie told him to check the expiration date on the biddy.  It was like five days ago.  She told him he had to buy new meat.

What the heck?  We’re all gonna go broke if we have to toss out every semi-expired breast we purchase.

Most of the time I freeze my meat and pull it out the day before I cook it.  When you freeze, it can last for years!

But seriously, five days past expiration?  It’s gotta still be good.  That is simply a ploy to get you to buy more chicken.  I feel certain Mr. Perdue’s lobbyist is behind all this.

I told Julie Will could just heat those little boogers up a bunch and that the heat would kill the salmonella.  We both assume there is likely some level of disease in a refrigerator in an apartment rented by four, male, juniors in college.  When I was that age and my parents came to move me out of my apartment at NC State University in May, my mom found a small Tupperware container with “tuna salad” she’d sent back with me after Christmas.  It didn’t really look or smell like tuna at that point.  I was surprised she recognized it.  But maybe it was the container she found familiar.

Doesn’t heat kill germs?  We wash our dishes in a dishwasher that gets real hot – which gets our silverware clean!  We eat off of forks in restaurants that have been in any number of mouths.  I think it would be interesting to follow the life of a Golden Corral spoon.  I bet we’ve eaten from the same utensils as our co-workers and neighbors and never even known it.  I bet I’ve shared a spoon with Oprah!  But she doesn’t care – because they killed my germs with…HEAT!

I have mustard that has been part of our family since the 90’s.  It’s still as spicy as the day I brought it home from Treasure City.  And it expired before my second child was born (she’s a sophomore in college).

When I suggested to Julie that maybe heating the meat would kill the germs, she wondered if the USDA hadn’t already thought of that and suggested I call them to share my idea.  I might.

Until I get the chance to give them my thoughts, just cook, cook, cook!  I’m sure it will be just fine.

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