Do Not Use After....

[Donna D.]

Originally Posted by Ian G

I bought a good battery carrier, no replacement date on it

I have one like that too. Like it. No pinching palm, unlike I found when using the strap lifter.

[DavidGlen]

Originally Posted by Iowa Dave

Hey David
...I’m still in jeans and now it’s Carhartt shirts.

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

[DavidGlen]

Originally Posted by C&G in FL

... the Canadian product states refrigerate after opening ...

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

[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

[Ronn]

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.

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

[DavidGlen]

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

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

[DavidGlen]

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

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

[Iowa Dave]

No more moldy cheese for me. Bacon Bacon Bacon. That Maytag Blue from Newton, Iowa was always good but kinda pricey.
Iowa Dave

[Ronn]

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

Thanks for the response David

[C&G in FL]

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

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.

[emers382]

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

We have the oven and hope to be there!

[cpaharley2008]

Sounds like a food orgy, we may have to contribute, but my maple syrup will be open,,,,,

[C&G in FL]

Originally Posted by cpaharley2008

Sounds like a food orgy, we may have to contribute, but my maple syrup will be open,,,,,

And right out of the refrigerator?

[LeonW]

Originally Posted by Ian G

I bought a good battery carrier, no replacement date on it
https://www.amazon.ca/FJC-46173-Adju...3EHHDHS8MH0HB8

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.

[Patandlinda]

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

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

[John in Santa Cruz]

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

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...]

[vmomara]

Is this a cured slab or a pork belly?