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01-25-2020, 01:22 PM
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#21
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Site Team
Join Date: Nov 2008
Location: Portland, Oregon
Trailer: 2014 Escape 5.0 TA
Posts: 11,040
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Quote:
Originally Posted by Ian G
I bought a good battery carrier, no replacement date on it
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I have one like that too. Like it. No pinching palm, unlike I found when using the strap lifter.
__________________
Donna D.
Ten Forward
2014 Escape 5.0TA
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01-25-2020, 02:09 PM
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#22
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Member
Join Date: Nov 2017
Location: Pittsburgh, Pennsylvania
Trailer: 2011 Escape 15A
Posts: 81
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Iowa Dave is a fashion trend-setter
Quote:
Originally Posted by Iowa Dave
Hey David
...I’m still in jeans and now it’s Carhartt shirts.
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Dave, thank you for the compliment and information. When Jon and I were in Italy in 2001, we walked in the fashion district of Milan. In the window, as high fashion, were mannequins wearing Carhart shirts and jeans. You have been a trend-setter for years.
We look forward to seeing you at the Niagara Rally 2020 - we have LOTS of good items for the tarp.
See you then, good Lord willing and the creek don't rise (we live on the banks of the Ohio River).
David and Jon
Pittsburgh, PA
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01-25-2020, 02:30 PM
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#23
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Member
Join Date: Nov 2017
Location: Pittsburgh, Pennsylvania
Trailer: 2011 Escape 15A
Posts: 81
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Quote:
Originally Posted by C&G in FL
... the Canadian product states refrigerate after opening ...
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My 35+ year career, and current consulting work, are in food safety.
A nice thing about maple syrup is the low water activity and that it is not prone to spoilage when unopened. Once opened, I have had some develop mold, in the fridge or not. Definitely DON'T eat moldy syrup (or anything) because of mycotoxins and their bad health effects.
Anyway, we freeze our extra maple syrup in the large containers to prevent mold growth. The remaining pint or so we keep in the fridge for ready access to pancakes and waffles. Probably the admonition on the label to refrigerate: is to delay mold growth and the attendant toxins.
Oh, we have made maple-and-brown-sugar coated oven-baked bacon, and you can't beat it. A hit at parties.
Best to you on this, Chinese New Year,
David Anderson
Pittsburgh
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01-25-2020, 03:22 PM
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#24
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Senior Member
Join Date: Aug 2015
Location: Benton County, Iowa
Trailer: 2013 Escape 21 Classic Number 6, pulled by 2018 Toyota Highlander
Posts: 8,254
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I’ll bring the slab bacon to Niagara and some Iowa maple syrup (sealed) , you bring the recipe. Now we need an oven. Light brown or dark brown sugar?
Iowa Dave
__________________
Ain’t no trouble jacking a double Burma Shave
Dave
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01-25-2020, 04:41 PM
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#25
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Senior Member
Join Date: Jul 2018
Location: Minneapolis, Minnesota
Trailer: 2019 5.0 TA
Posts: 864
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Quote:
Originally Posted by DavidGlen
My 35+ year career, and current consulting work, are in food safety.
Definitely DON'T eat moldy syrup (or anything) because of mycotoxins and their bad health effects.
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Hi DavidGlen, Questions for you.
Don't eat the cheese with mold on it as well?
What health effects can eating something moldy produce?
Just inquisitive, I don't make it a habit, but I'd bet I've eaten bread, cheese etc with mold.
Thanks
__________________
The Sweet Suite
Ronn and Colleen
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01-25-2020, 05:30 PM
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#26
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Member
Join Date: Nov 2017
Location: Pittsburgh, Pennsylvania
Trailer: 2011 Escape 15A
Posts: 81
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Candied Bacon
Quote:
Originally Posted by Iowa Dave
I’ll bring the slab bacon to Niagara and some Iowa maple syrup (sealed) , you bring the recipe. Now we need an oven. Light brown or dark brown sugar?
Iowa Dave
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I like dark brown sugar, but either will taste great. Here is the recipe:
Candied Bacon
55 minutes 6 servings
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
ground black pepper to taste
1 pound thick-cut bacon
Prep 5 minutes
Cook 50 minutes
Ready In 55 minutes
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
3. Place bacon slices on cooling rack set over a baking sheet (covered with baking parchment).
4. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
5. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.
I love that the recipe says 6 servings. Maybe 2 servings, really, given my love of bacon. We could cut them really small for a taste at a rally potluck. We served this at a superbowl party, and a guy proposed marriage to Jon for making it. Wow.
David Anderson
Pittsburgh, PA
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01-25-2020, 05:35 PM
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#27
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Member
Join Date: Nov 2017
Location: Pittsburgh, Pennsylvania
Trailer: 2011 Escape 15A
Posts: 81
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Moldy foods
Quote:
Originally Posted by Ronn
Hi DavidGlen, Questions for you.
Don't eat the cheese with mold on it as well?
What health effects can eating something moldy produce?
Just inquisitive, I don't make it a habit, but I'd bet I've eaten bread, cheese etc with mold. Thanks
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Hi Ronn,
It's amazing where the OP's questions can lead.
Mold is a curious growth. Some mold, in blue cheese for example, is edible. Other mold, in wheat, has led to hallucinations and paranoia, and probably was the root of the Salem witch trials and witch burnings because of the hallucinagenic effects. Some molds are carcinogenic. In general, if the food was not produced with mold (such as the mold in blue cheese) don't eat it. It isn't worth the risk.
David Anderson
Pittsburgh, PA
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01-25-2020, 05:42 PM
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#28
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Senior Member
Join Date: Aug 2015
Location: Benton County, Iowa
Trailer: 2013 Escape 21 Classic Number 6, pulled by 2018 Toyota Highlander
Posts: 8,254
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No more moldy cheese for me. Bacon Bacon Bacon. That Maytag Blue from Newton, Iowa was always good but kinda pricey.
Iowa Dave
__________________
Ain’t no trouble jacking a double Burma Shave
Dave
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01-25-2020, 06:13 PM
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#29
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Senior Member
Join Date: Jul 2018
Location: Minneapolis, Minnesota
Trailer: 2019 5.0 TA
Posts: 864
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Quote:
Originally Posted by DavidGlen
Hi Ronn,
It's amazing where the OP's questions can lead.
Mold is a curious growth. Some mold, in blue cheese for example, is edible. Other mold, in wheat, has led to hallucinations and paranoia, and probably was the root of the Salem witch trials and witch burnings because of the hallucinagenic effects. Some molds are carcinogenic. In general, if the food was not produced with mold (such as the mold in blue cheese) don't eat it. It isn't worth the risk.
David Anderson
Pittsburgh, PA
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Thanks for the response David
__________________
The Sweet Suite
Ronn and Colleen
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01-25-2020, 09:20 PM
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#30
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Senior Member
Join Date: Jul 2014
Location: Tampa Bay Area, Florida
Trailer: 2015 Escape 5.0TA (Little Elsie) Extensively Personalized
Posts: 2,969
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Quote:
Originally Posted by DavidGlen
Hi Ronn,
It's amazing where the OP's questions can lead.
Mold is a curious growth. Some mold, in blue cheese for example, is edible. Other mold, in wheat, has led to hallucinations and paranoia, and probably was the root of the Salem witch trials and witch burnings because of the hallucinagenic effects. Some molds are carcinogenic. In general, if the food was not produced with mold (such as the mold in blue cheese) don't eat it. It isn't worth the risk.
David Anderson
Pittsburgh, PA
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Actually, in Salem, the method of execution for those “convicted” of witchcraft was hanging, not burning. That they were burned at the stake is a widely shared misconception. But then again, as pointed out, this is way out on a tangent when considering the OPs original intent! And nobody has mentioned penicillin, which has saved thousands if not millions of lives.
__________________
What a long strange trip it’s been!
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01-26-2020, 09:01 PM
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#31
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Senior Member
Join Date: Apr 2013
Location: Emerson, Manitoba
Trailer: 2016 Escape 5.0TA, 2022 F150 2.7EB
Posts: 1,848
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Quote:
Originally Posted by Iowa Dave
I’ll bring the slab bacon to Niagara and some Iowa maple syrup (sealed) , you bring the recipe. Now we need an oven. Light brown or dark brown sugar?
Iowa Dave
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We have the oven and hope to be there!
__________________
Adrian (and Beth)
We are all travellers in the wilderness of this world, and the best we can find in our travels is an honest friend.
Robert Louis Stevenson
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01-27-2020, 06:01 AM
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#32
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Senior Member
Join Date: Jun 2010
Location: Central, Pennsylvania
Trailer: Escape#5 2022 E19
Posts: 26,268
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Sounds like a food orgy, we may have to contribute, but my maple syrup will be open,,,,,
__________________
Jim
Sometime life gets in the way of living.......
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01-27-2020, 12:31 PM
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#33
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Senior Member
Join Date: Jul 2014
Location: Tampa Bay Area, Florida
Trailer: 2015 Escape 5.0TA (Little Elsie) Extensively Personalized
Posts: 2,969
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Quote:
Originally Posted by cpaharley2008
Sounds like a food orgy, we may have to contribute, but my maple syrup will be open,,,,,
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And right out of the refrigerator?
__________________
What a long strange trip it’s been!
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01-27-2020, 01:08 PM
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#34
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Senior Member
Join Date: Aug 2011
Location: St. Paul, Minnesota
Trailer: 2014 Escape 21 -- The Skylark. Towed by a 2014 Highlander
Posts: 1,159
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Quote:
Originally Posted by Ian G
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That one wouldn't work for me -- the sides of the battery box are right next to the sides of the battery. However, the AGM batteries I put in last fall have some built-in lifters.
__________________
Camping: Where you spend a small fortune to live like a homeless person.
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01-27-2020, 02:34 PM
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#35
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Senior Member
Join Date: Sep 2013
Location: Ventura County, California
Trailer: 2013 19 Escape
Posts: 7,204
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Quote:
Originally Posted by DavidGlen
Hi Ronn,
It's amazing where the OP's questions can lead.
Mold is a curious growth. Some mold, in blue cheese for example, is edible. Other mold, in wheat, has led to hallucinations and paranoia, and probably was the root of the Salem witch trials and witch burnings because of the hallucinagenic effects. Some molds are carcinogenic. In general, if the food was not produced with mold (such as the mold in blue cheese) don't eat it. It isn't worth the risk.
David Anderson
Pittsburgh, PA
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When I was younger my Grandma told me to just cut off the mold on hard cheese like cheddar. She said if just a little cut it off and still good . I have been doing that now for over 50 years . Some of this I think is common sense . Grains and such would be a no for me . PT
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01-27-2020, 11:54 PM
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#36
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Site Team
Join Date: Dec 2017
Location: Mid Left Coast, California
Trailer: 2014 Escape 21
Posts: 5,152
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Quote:
Originally Posted by Patandlinda
When I was younger my Grandma told me to just cut off the mold on hard cheese like cheddar. She said if just a little cut it off and still good . I have been doing that now for over 50 years . Some of this I think is common sense . Grains and such would be a no for me . PT
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yeah, i'll trim exterior mold off a hard cheese, but if the cheese is dry hard and crumbly and has cracks in it, often the mold penetrates quite deeply. I've found this to be an issue with extra sharp aged white cheddars in particular. TSok, that kinda cheese never lasts long enough around here to GET moldy
[love me Coastal cheddar, Tillamook Reserve, and most anything from Vermont, like Grafton Village Reserve...]
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01-29-2020, 05:07 PM
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#37
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Member
Join Date: Dec 2018
Location: Gainesville, Georgia
Trailer: Escape 2019 21'
Posts: 50
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Is this a cured slab or a pork belly?
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