The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

:eek: sorry - never been a fan
I keep powdered on hand - tastes the same to me
mostly I use it for baking or cooking... and so infreqently and in such small quantities that it really doesn't make sense for me to buy it "fresh"

But - I come from a large family of big milk drinkers... so I know that's an issue when you like it and are used to having some daily. 🫂
Whole milk is my last vice. I have given all of them up. Smoking. Drinking. Sugar.
 
Whole milk is my last vice. I have given all of them up. Smoking. Drinking. Sugar.
Same... but cheated - intolerant to the first two and getting less so by the year to the third. :LOL:
Might have a mild milk allergy - kicking me out of the Fan Club. Especially whole milk.

FYI - you can freeze milk and drink it later.
Might be an option for the next storm prep?
BUT -
airtight container with 2-3 inches headspace.
(Don't want it to pick up odors or burst the container expanding as it freezes).

also, the fat will separate during freezing. so skim and part skim reconstitute a bit better.

when thawing, put container in fridge 24-36 hours. don't thaw on counter b/c risk of bacteria

After it's thawed, mix well... even with a whisk or blender.

If it's too "grainy"/"gritty" from the fat separation still, use it in a smoothie or for baking.

But it should be safe to drink... even though the taste and texture won't be 💯 the same after freezing
 
Same... but cheated - intolerant to the first two and getting less so by the year to the third. :LOL:
Might have a mild milk allergy - kicking me out of the Fan Club. Especially whole milk.

FYI - you can freeze milk and drink it later.
Might be an option for the next storm prep?
BUT -
airtight container with 2-3 inches headspace.
(Don't want it to pick up odors or burst the container expanding as it freezes).

also, the fat will separate during freezing. so skim and part skim reconstitute a bit better.

when thawing, put container in fridge 24-36 hours. don't thaw on counter b/c risk of bacteria

After it's thawed, mix well... even with a whisk or blender.

If it's too "grainy"/"gritty" from the fat separation still, use it in a smoothie or for baking.

But it should be safe to drink... even though the taste and texture won't be 💯 the same after freezing
Much appreciated. Really the issue was this was a fake out of a storm for me.
 
Much appreciated. Really the issue was this was a fake out of a storm for me.
Yeah - those suck. At least with the others you can do a bit of prep... get in the headspace of knowing you'll be inside a while.

There are some "shelf stable" milks... but never have I ever tried them. Wrong audience here! :ROFLMAO: So no clue if they'd be palatable enough for you to consider as an "emergency food store"?
 
Yeah - those suck. At least with the others you can do a bit of prep... get in the headspace of knowing you'll be inside a while.

There are some "shelf stable" milks... but never have I ever tried them. Wrong audience here! :ROFLMAO: So no clue if they'd be palatable enough for you to consider as an "emergency food store"?
Ohhh god they are so bad.


I mean fine for cooking not baking... but not for drinking
 
The "warm spot" in our living quarters....View attachment 2593670
Brr!! That's hat and gloves inside kind of weather!
It's a new one!
WTF? Is that a prerequisite for the job?
Remind me what the name of the twat waffle job is again... wonder if I'm qualified? Of course, I'd be "playing favorites" right out the gate... or port as the case may be. 🤭
 
Brr!! That's hat and gloves inside kind of weather!

WTF? Is that a prerequisite for the job?
Remind me what the name of the twat waffle job is again... wonder if I'm qualified? Of course, I'd be "playing favorites" right out the gate... or port as the case may be. 🤭
Due to pisspoor design, I've shot SUMMERTIME temperatures in my stateroom at 49-51F.

He's called "The Company Man" ... the HMFIC on the rig.
This time, it's due to circumstances and bad weather...
I'd LOVE it if you were running the show! 💕
 
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