German pensioner eats 64-year-old tub of lard

[Guest]

What is a "salt pot?"

[Oldtimer]

Yes, but they do go brown.


Even salt has a use by date, and I knew someone who wouldn't use a salt pot because it was a bit out of date.

"Brown" herbs can be used in some soup and stew recipes, and even brown gravy. As herbs age, often the only thing needed is to simply increase the amount needed for the same level of flavor. No point tossing it out because it only has 1/2 the original flavor. Change the 1/2 teaspoon to a whole teaspoon.

One was to judge older containers of herbs (and spices) is to crush some in your hand and then smell. If you detect the appropriate aroma, the item is still good. (As a general rule... as there probably are exceptions) To get a flavor boost from some applicable herbs and spices, add them to hot oil when sauteing meats and vegetables. The hot oil will help release more of the aromatics of the herbs/spices.

For long term storage, buy whole herbs/spices and grind them, yourself, as needed. For example, buy peppercorns instead of ground black pepper. Or, buy a whole nutmeg rather than ground nutmeg for punkin/tater pies.

Don't store herbs and spices near the stove!!! Heat and moisture (humidity) are the enemies of long shelf life. Cool, dry, dark!!

I hadn't heard or noticed that salt now carries one of those dates. God created it a few thousand years ago, yet man chooses to put a Use By date on it. Couldn't be for money, by any chance, could it???