Beyond Tiki, Bilge, and Test / Bilge / Old Tinned Food
Post #213517 by pablus on Wed, Feb 8, 2006 4:12 PM
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pablus
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Wed, Feb 8, 2006 4:12 PM
I have a friend in South Africa who makes what she calls "hundred year old bread" and uses yeast that has been in her family for generations now. So I guess technically that there are still living organisms within that mixture that would be around a hundred years. I wouldn't eat tinned chicken even if I watched it get canned. Can you imagine the preservatives engaged in an operation like that? |