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What are you having for dinner? (wanna share your recipe?)

Unfortunately, there is nothing that can be done with expired meat because USDA considers it spoiled. Food pantries have to follow USDA. Cakes, cookies and breads are usually thrown out on the 24th as well but most of the time, they are marked down on the morning of the 24th ( at the store) for people to buy. At the end of the day.. They get tossed.

It's all expired
 
Unfortunately, there is nothing that can be done with expired meat because USDA considers it spoiled. Food pantries have to follow USDA. Cakes, cookies and breads are usually thrown out on the 24th as well but most of the time, they are marked down on the morning of the 24th ( at the store) for people to buy. At the end of the day.. They get tossed.

It's all expired


So, maybe the call is to the grocer re: when the sell-by date occurs, and to the nonprofits to go and get it before the end of the day?!?! I'm a coordinator. Time to coordinate. :)
 
@Deanna - That breaks my heart. I will ask if they can coordinate this differently. I know grocers, here, send their bakery items to food pantries. Feeding the homeless and helpless in my area is a huge endeavor that we all throw resources in for.
Bakery items just get stale (by the time they’re unwilling to sell it, mold comes later)... meat gets poisonous. Giving rotten meat to soup kitchens kills people. Even “just” disarhhea & vomiting from food poisoning is lethal to people without access to clean drinking water, and outside of healthcare professionals, most people in the US don’t take food poisoning seriously, because “everyone” has access to clean drinking water & bathrooms. Except the homeless.

Most of our homeless deaths (in my region) come from easily treated conditions. A few gallons of Gatorade, clean/dry/warm clothes, and a place to clean yourself up.... instead of lying too exhausted to move in puddles of your own filth sick as a dog... with the police being called, and ideally then EMTs, although more often sick people just drag themselves off to recover or die out of sight.

It was a HUGE problem here, food borne illness in our homeless population, as restaurants and grocery stores used to give all their unsold / spoiled food to whomever wanted it. Set out back in piles. Now, you have to be licensed to give food away... or be held criminally liable for both the deaths and medical bills. Which is why restaurants lock their dumpsters, or have their dumpsters housed in locked sheds. The lock means it’s still private property, and if someone breaks into your property and steals something that makes them sick? It’s on them. (In this state. California is a little wacky. Attractive nuisance laws in most states don’t include garbage. But when I lived there, it did. Which is a piece of why businesses are so aggressive in removing homeless people from their vicinity. Unintended consequences. But California is known for being wacky. A burglar fell through my neighbor’s skylight, and sued her for medical bills and pain/suffering :rolleyes: And won. Most states also have loopholes for injuries occurring on private property during the commission of a crime. There’s a reason why the 9th circuit is overturned almost always. Wacky. Seriously wacky laws.)

Easy problem to solve, actually, (restaurants being liable for people getting sick from their food), as charitable orgs “simply” signed restaurants up to collect their leftovers (no longer the restaurants responsibility, once the licensed org takes it) and the org make sure the food stays “at temp” & fit for human consumption.

An extra step, but one that saves a lot of lives.
 
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and to the nonprofits to go and get it before the end of the day?!?! I'm a coordinator. Time to coordinate. :)
(In my state, you’d clearly need to get a lawyer involved for local laws & permitting) They’d need a caterers license, and all of their staff to have their food handlers permits, and all of the catering supplies to keep food at the right temps... which, apart from the liability insurance, is the expensive part. Start up costs for most caterers? Run in the tens of thousands. 10k-50k ballpark. And this is a catering service which will never have any profits to allay equipment, maintenance, & insurance costs.

Fun factoid? Most new restaurants fail. And they all sell off every last possible screw and bolt to try and recoup some of their losses. If they DONATE their walk-ins, shelving, hot trays, cold drawers, commercial dishwashers, etc.? Instead of reselling at 50% of their purchase price, or less, they can claim the full price on their taxes with a receipt from the charity. Anyone who has sunk their own money into their failed restaurant, instead of keeping it entirely seperate from their personal finances? Usually JUMPS at the chance to claim that tax deduction. :D

So it would be lots of coordinating... but it could be a great venture to get up off the ground.
 
Not having for dinner, and not likely tonight ~ rather sometime soon (hopefully) I'm gonna have a go a making Parkin. Am exceedingly fond of it. My Grandma used to bake it when I was a kid and when she found out how much I love it, would send me one in a tin in the post as we usually only went up North to visit once a year.

It's a sticky Ginger cake with quite a firm texture and it gets better day by day after baking.

Though my only attempt at making it properly makes me laugh when something reminds me of it. Knowing that it's best eaten days or even weeks after baking I wasn't too suspicious of the stock hard bricks that came out the oven :laugh:Even gave one to me Dad to take home. Oh how we laughed.

I think there's something wrong with our oven ~ Mr's attempts at cakes all came out burnt on top and raw in the middle too so this might be a cake it takes me a bloody long time to get right :D

Gonna follow this recipe, see how I get on. Wish I had my Grandma's but there we are.
 
It’s Mardi Gras :sneaky: Pancakes tomorrow, (hey, I’m in the great northern wasteland, and my last mass was... a really long time ago) but seared shrimp po’boys tonight! I should prolly make etouffe but I don’t feel like using a fork. Sammies & Hands it is!

Brioche rolls
Garlic mayo / aioli
Remain lettuce
Seared/grilled shrimp hit with a lil bit o’ smoked paprika after cooking
Sautéed Holy trinity (green bell peppers, celery, onion)
Crystal Hot Sauce

Collard Greens
 
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Carrot & sweet tater soup, tarragon chicken salad, and zucchini


Tarragon Chicken Salad (basic recipe)

  • 2 cups Chicken Meat (Finely Chopped, Cooked)
  • ¼ cup Dried Cranberries (Finely Chopped)
  • 1 stalk Celery (Finely Chopped)
  • 1 teaspoon Lemon Juice
  • ¼ cup Mayonnaise
  • 2 teaspoons Dried Tarragon (Or 1-2 Tablespoons Fresh Chopped Tarragon)
  • to taste Salt and Pepper
 
sweet Potatoes baked with a bbq glaze and a mixed bean, avocado, tomato and parsley salad .


We have eaten such delicious food for the past few evenings that i am feeling more inspired. Restricting what I use in the kitchen can do that for me. I am glad I decided to bring in some restrictions for a while.

I hope tonight is as tasty.
 

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