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Quick Questions on food safety / sell by / use by dates
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Have yous done the Mincemeat Tarts yet lass, cos yous better put kettle on and we will be round to taste them.I hvae nt snept th lst fw mntes writg ths post fr yu t cme alng hre nd agre wth m!
Cheers! :beer::beer::beer::beer::beer:0 -
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
If it wasn't opened i'd eat it, but not opened after 8 months ! I'd bin it.0
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i'd use it, in fact i used a opened jar of mincemeat last christmas which had been opened since the christmas before!!!
oh and add a capfull of brandy or whiskey to it to soften it up a bit!Cats don't have owners - they have staff!!DFW Long Hauler Supporter No 1500 -
If it smells and tastes fine,I'd use it.0
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If your worried make mince pies, put in the freezer bake at christmas and give them to your friend who said it should be ok, meanwhile you can pop to MrT and grab yourself a new jar for 20pJanuary Grocery Challenge £203.50/£200
13NSD
February Grocery Challenge £59.20/£2000 -
Mincemeat Roly poly
Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4.
Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
Make up a packet of dumpling mix (or make your own suet pastry 4oz flour, 2oz suet plus a little water to bind)
Roll out an oblong and spread the mincemeat all over, leaving about ½ inch space at one edge so that you can seal it with some water.
Roll up like a swiss roll, seal then turn the ends under
Carefully put onto the paer and foil that you have prepared loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve. With lots of luverly hot custardBlessed are the cracked for they are the ones that let in the light
C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
Not Buying it 2015!0 -
I'd use it - I quite often keep a jar in the fridge or cupboard from one mince pie season to another.December GC: £3500
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Hi! I've just made some chicken stock for the first time ever and have no idea of the 'rules' for keeping it. Please help!
How long does it keep in the fridge? When is best to freeze it? What about the fat layer?
Thanks in advance guys.0 -
You can keep it up to 3 days in the fridge (covered). If you need to keep it longer, re-boil it, cool it, and it'll last another 3 days. Leave the fat where it is, but scrape it off before you use the stock. I don't know if you can freeze it, although I can't think of any reason why you shouldn't.No longer a spouse, or trailing, but MSE won't allow me to change my username...0
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