Recently, I made some capicolla and proscuito at home using the UMAi Dry Bag system. Some of what I made sat in my fridge for three months before I opened the bag, sliced the meat and ate it. It was delicious and made me think of other foods that sit for a long time and are still edible.
Listverse came to the rescue with 10 foods that are edible after an “incredible length of time”. Here is a sampling:
- Battle Butties – Food designed for a military in action cannot spoil. It must be good when the troops need it and the Battle Butties are sandwiches that are designed to last for up to two years. Can you imagine eating a peanut butter and jelly sandwich that was made two years ago?
- Canned chicken – In 1956, Les Lailey and his wife Beryl got married and one of their gifts was a can of chicken. They decided to hold of on eating the can until they had been married a while. How long? 50 years. On their 50th wedding anniversary it was opened and Les ate it with no ill effects.
- Fruitcake – A fruitcake was baked in 1878 and never eaten. Finally in 2003 it was sent to Jay Leno who tasted it on the Tonight Show.
- Honey – Found in the tombs of Egyptian Pharos, honey has been known to be good after more than 5000 years.
This frittata is so good that you’ll eat it up right away!
A little Italian sausage defines this dish.
Cook the sausage with some onion.
Add the tomato.
Prep another pan with butter.
Add the egg mixture.
And the toppings.
Top with cheese.
Doesn’t that look fantastic?
A perfect bite for breakfast, lunch or dinner!
Prep Time: 15 mins | Cook Time: 15 mins | Makes: 8 | Difficulty: Easy
- 6 ounces fresh Italian sausage, crumbled out of the casing
- 1/4 cup diced red onion
- 2 Roma tomatoes, seeded and diced
- 1/2 teaspoon minced garlic
- 2 tablespoons butter
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup grated Parmesan cheese
- 2 tablespoons diced roasted red pepper
- 2 tablespoons chopped fresh basil
- EGG MIXTURE
- 10 large eggs
- 1/4 cup heavy cream
- 1/4 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
1) Preheat the oven to 325°
2) In a sauté pan over medium high heat, brown the crumbled Italian sausage with the onion, tomatoes and garlic. Drain off the excess fat using a spoon or turkey Bastet.
3) Place all the ingredients for the egg mixture in a bowl and whisk well.
4) Melt the butter in a large ovenproof skillet over medium high heat.
5) Pour the egg mixture into the pan. Using a rubber spatula, slowly push the cooked egg from one side of the pan to the other to allow all of the raw egg to reach the bottom of the pan (this creates height and keeps the bottom from burning).
6) When the frittata is cooked on the bottom but the top is still runny, spoon the cooked sausage mixture, the cheeses, and red pepper over the top.
7) Cover the pan with aluminum foil and bake for 12-15 minutes. (Remove the foil for the last few minutes of cooking for a nicely browned top). The frittata is done when firm and a toothpick stuck in the center comes out clean.
8) Cut into 8 servings and serve hot, garnished with basil.
Source: Livin Low Carb