Last month, in my effort to get rid of things, I tossed a
can of tomato juice with an six-years-ago
expiration date. I only buy tomato juice when I make peanut stew, and it’s only
available in too-much-for-the-recipe quantities, so the leftover either rots in
the fridge (open bottle) or needs to be thrown out six years later (cans). Guilt
ensues.
I do the same thing with so many Asian ingredients. Who knows how long hoisin sauce is actually good, or brown bean paste? But now I want to eat peanut stew, and have no tomato juice. Sigh.
ReplyDeleteNow I'm curious about the recipe for peanut stew. Maybe in food month?
ReplyDeleteIt's from Sundays at Moosewood, the West African peanut soup. There are a bunch online that claim to be it but aren't (no cabbage). This is it, I think, but don't have time to check. I leave out the cayenne now having had a few accidents with it. I don't use sugar, but you might, depending on the peanut butter. http://www.geniuskitchen.com/recipe/west-african-peanut-soup-134219
DeleteThat is, there should not be cabbage in this soup!
DeleteOnce cans are dusty in my close pantry, I know it's time.
ReplyDeleteI think you're lucky it didn't explode. Canned goods are funny that way. I once posted a poem in my blog about eating 12-year-old applesauce from the freezer. Frozen stuff doesn't explode. (Thank goodness, or my basement would be quite the mess.)
ReplyDeleteMaybe you should try making it with clamato juice.
ReplyDeleteI know this will sound USAian of me, but...ick.
Delete