{"id":2028,"date":"2015-05-11T21:52:50","date_gmt":"2015-05-11T21:52:50","guid":{"rendered":"https:\/\/nosmallthing.net\/main\/?p=2028"},"modified":"2021-05-08T14:40:58","modified_gmt":"2021-05-08T14:40:58","slug":"a-date-to-remember","status":"publish","type":"post","link":"https:\/\/nosmallthing.net\/main\/a-date-to-remember\/","title":{"rendered":"A Date to Remember"},"content":{"rendered":"

\"expiration<\/a>It seems that I am always adding chicken broth to a dish I\u2019m preparing. I am a big fan of slow cooking and have whipped up great jambalayas or different kinds of soups and stews in my Crockpot.<\/p>\n

Planning on firing up my old Rival the other day, I checked my cupboard for ingredients.<\/p>\n

For what I planned to make, I bought fresh celery, onions and bell peppers from Harvesttime. I also needed allspice and bay leaves, red wine and chicken broth, which I expected to find in my kitchen.<\/p>\n

I pulled out a couple boxes of chicken broth from the rotating plastic storage shelf under my counter. I looked at the expiration dates marked in the little white square at the top of each box.<\/p>\n

One was marked January 15, 2016. The expiration date on the other box was a date in March, 2015; barely two months ago.<\/p>\n

A had a small dilemma.<\/p>\n

Should I throw the box with the expired date out? It was not even two months past the date.<\/p>\n

I called up the store where I bought the product. Though the clerk didn\u2019t want to give any advice that might lead to legal liability, she reminded me that the dates did not actually reflect a product safety standard but rather was intended to suggest a freshness<\/em><\/strong> guideline.<\/p>\n

The broth was simply pronounced \u201cbest quality\u201d if used before such and such a date.<\/p>\n

I decided to open the recently expired box first. I didn\u2019t want to waste anything that might still be good<\/em>.<\/p>\n

I remember my mother sniffing leftovers from the refrigerator when I was growing up; food baked in a rectangular Pyrex dish covered with aluminum foil or a serving of something stored in Tupperware.<\/p>\n

We had come to count on the whiff test<\/em><\/strong>. We believed that one whiff could determine whether a secondhand meal was still worth eating or whether, as we used to say in our household, it had degraded into a science project<\/em><\/strong>.<\/p>\n

I poured some broth from the box marked with a March 2015 quality date into a glass measuring cup and took a whiff.<\/p>\n

While it didn\u2019t smell and wasn\u2019t cloudy, I decided it was sort of dark, a brownish gold rather than a yellow gold, and I held off pouring the liquid into my Crockpot. What kind of chicken made this color of broth<\/em>? I wondered.<\/p>\n

Then I decided to open the other box of broth and poured some into a different glass measuring cup. It was a much lighter color. I sniffed them both. I studied the variation in color again.<\/p>\n

Then I poured the contents of the first box down the drain followed by warm water from the tap.<\/p>\n

I decided that using chicken broth from the first box would probably not make me sick but that it was not worth the $1.99 to angst over it. Besides, didn\u2019t I deserve broth with a \u201cbest if used by..\u201d label showing a date in the future<\/em>?<\/p>\n

I don\u2019t normally pay much attention to food labels but took a few moments in my kitchen to contemplate them.<\/p>\n

Some people rely on labels regularly to note sodium levels or ingredients that they might have allergic reactions to. These kind of warnings are not intrusive but can make life a lot easier.<\/p>\n

Following date stamping and other guidelines printed on food items long stored on a pantry shelf, not to mention paying attention to your intuition about what would feel good to consume, is no small thing.<\/p>\n","protected":false},"excerpt":{"rendered":"

It seems that I am always adding chicken broth to a dish I\u2019m preparing. 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