Sunday, February 4, 2018

35/365/Objects in 61

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.

8 comments:

  1. 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.

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  2. Now I'm curious about the recipe for peanut stew. Maybe in food month?

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    1. It'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

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    2. That is, there should not be cabbage in this soup!

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  3. Once cans are dusty in my close pantry, I know it's time.

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  4. I 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.)

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  5. Maybe you should try making it with clamato juice.

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