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Food Handling General Discussion General and open discussion for food handling and safety. |
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11-20-2006, 09:28 AM | #1 |
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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Horseradish sauce
OK so I read the mayo thread, since the product in question was essentially mayo (Kraft horseradish sauce). However I didn't see the age question covered so.......
Saturday myself and MrsPimp go to a very well regarded rest. for steak. Long story short I ordered prime rib, rare of course. When my meat got to me I asked for horseradish and they brought me the aftermentioned product. I used it for a while (on french fries) for awhile before I realized that it was warm. So I'm checking the label to see if it requires refrigeration and I see the expire date 11/06/06 WTF! So what do the food safety gurus say about this? Safe or Not? How dangerous is expired mayo type products?
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
11-20-2006, 10:46 AM | #2 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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First question, did they bring you the whole jar, how were you able to see an expiration date.
Was it previously opened? I ask this because if it was a new jar, had just been opened, it was probably sitting in a store room and I wouldn't worry about the exp. date all that much, except for the fact that it doesn't shine a real good light on the facility. But after my preconceptions about mayo, it seems that it is alot safer than the product of many years ago, or homemade. Alot of expiration dates have more to do with the manufacturers idea of best flavor by, as compared to unsafe to use after. Just like your born on date on a can of Bud. It might not taste as good as they think it should after that date, but 20 years from now it's still a can of beer. Or maybe was it served warm in a nice little compote cup? No telling how it was handled, but I think a nice restaurant might serve the sauce slightly warmed as compared to ice cold for a nice piece of meat. But nonetheless, if it wasn't sitting there bubbling like it was fermenting, I'm going to guess you're ok. Are you??? |
11-20-2006, 11:02 AM | #3 |
Full Fledged Farker
Join Date: 08-23-06
Location: Garden City, NY
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Pimp, I was going to say the same as Joe. Processed bottled products like this are pretty stable (unlike real mayonaise) as everything is pasturized etc. Where you get in trouble is how it is handled. If new bacteria is introduced (through hands or dirty utensil, etc) and the product is left out (temp goes in the danger zone 60F+ where bacteria likes to grow) you can get into trouble. Attached is a chart I found that shows the expiration of products and there life after the expiration. My advise is smell before you taste.
http://www.a1usa.net/gary/expire.html http://www.a1usa.net/gary/expire.html |
11-20-2006, 12:07 PM | #4 |
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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I didn't get sick, I think. It may have just been the 16oz. of prime rib that made me a little..........digestive. No trots and no vomiting. Joe, the bottle was opened and half empty. It had been used. It was on the beverage serving area of the facility. So I saw the date and the refrigerate instructions on the label. Cool links thanks. Good to know that its probably safe. Do you think the Health Dept. would have an issue with this? Needless to say, I don't think I'll be going back there. If they serve expired mayo type products that are room temp, I'd hate to see the kitchen. Thanks for the responses.
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
11-20-2006, 03:35 PM | #5 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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My take on this is to go another resturant next time. If they are using that stuff as horsey sauce for prime rib, they are taking short cuts elsewhere too. Out of date stuff is a major no-no. That stuff is great on samis but I would not want it on my PR. I prefere a homemade concoction.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
11-21-2006, 08:05 AM | #6 | |
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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Quote:
Just for the record Bigdog, it was for me french fries. I know, I'm a weirdo. I'd rather use that than ketchup. I like regular prepared horseradish for the meat, but didn't need any because they serve an awesome au jus (sp) that goes well with the meat.
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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11-21-2006, 10:43 AM | #7 |
Full Fledged Farker
Join Date: 08-23-06
Location: Garden City, NY
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Pimp, good to hear your still alive, try to stay away from the expired condiments for the holidays, please.
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11-21-2006, 07:34 PM | #8 | |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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Quote:
I usually just mix up some mayo, sour cream, horseradish and worcteshire sauce. With the bottled stuff though, there is no reason that any restaurant should be using something beyond its expired or "best by" date. Glad to hear that you sufferd no ill effects.
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11-21-2006, 09:16 PM | #9 |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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I don't even bother with the mayo type suace when I go out. I just ask for the ground Horseradish and mix it into the aujoir(sp?) juice and use that as my dip. Good on the fries and the meat. And I can make it as strong or as weak as I want.
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11-22-2006, 08:32 AM | #10 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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11-22-2006, 09:30 PM | #11 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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In my book.... the only thing that touches prime rib is my teeth.. :)
Horsey sauce goes great on roast beef sammis. Boars Head brand makes a really good prepared one.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
11-23-2006, 09:14 AM | #12 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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11-27-2006, 05:58 PM | #13 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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I like a 50/50 mixture of sour cream and horseradish. Adjust it accordingly.
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11-27-2006, 07:18 PM | #14 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I like a good horseradish sauce, but I'm with the guys that like just plain ground horseradish. So hot it clears all known sinuses and 3 or 4 that science haven't discovered yet!!
I usually keep a bottle of fresh ground horseradish around to make cocktail sauce for fish and shrimp.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
11-27-2006, 08:33 PM | #15 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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