How long can you keep this?
Wayne Boatwright
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
John Kuthe
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...
Melba's Jammin'
Wayne Boatwright <waynebo...@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. 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
Dimitri
"Wayne Boatwright" <waynebo...@arizona.usa.com> wrote in message
news:Xns9CF8D6BBF35D9wa...@69.16.185.250...
> 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
Janet Wilder
> 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
>
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
John Kuthe
wrote:
> In article <Xns9CF8D6BBF35D9wayneboatwrightat...@69.16.185.250>,
> 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
Yup! Mother Nature didn't put your nose just over your mouth for
nothing! ;-(
John Kuthe...
Dymphna
You could keep it longer - but I doubt it would be any good after that.
--
Dymphna
Message origin: www.TRAVEL.com
Wayne Boatwright
> In article <Xns9CF8D6BBF35D9wa...@69.16.185.250>,
> Wayne Boatwright <waynebo...@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. 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.
sf
<waynebo...@arizona.usa.com> wrote:
>On Thu 07 Jan 2010 09:27:39a, Melba's Jammin' told us...
>
>> In article <Xns9CF8D6BBF35D9wa...@69.16.185.250>,
>> Wayne Boatwright <waynebo...@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. 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.
Wayne Boatwright
:-)
blake murphy
> On Thu 07 Jan 2010 09:27:39a, Melba's Jammin' told us...
>
>> In article <Xns9CF8D6BBF35D9wa...@69.16.185.250>,
>> Wayne Boatwright <waynebo...@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. 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
Wayne Boatwright
I couldn't agree more!
brooklyn1
>
> 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?
Gregory Morrow
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