Awhile ago I was watching the food channel and Alton Brown made a comment that ground spices last under a year in the shelf. I noticed some of my spices are 2-5 years
old..nutmeg, cummin just to name a few...What does everyone think.
When I carve ham off the bone when I get next to the bone there is so much waste because of grissel and tendons and tallow. What do you wo with that meat? It is tough to eat with so much tough tissue inter twined in it.