Wouldn’t distilled spirits, properly bottled and sealed, have an extremely long shelf life? It’s hard to see how these would spoil, even after many hundreds of years.
Yes, but their nutritional value - fresh or centuries old - is still almost none.
One thing no tmentioned is very low temperature deep freezing.
Food will store for years below -45C, if it has been packeged well so that there is no sublmation of moisture it will not get freezer burn and will still be perfectly good for a long time.
Well, they have a very respectable caloric content (64 kcal/ounce at 80 proof, if my Googling is reliable).
Thanks for the heads up on the honey - I’ve always assumed that it went bad. Ignnorance fought! yay!
I’ve been cleaning out the deep freeze at the SO’s to get ready to move it out and I’ve been feeding the stuff to the dogs. Well, anything that expired before todays date and everything that I could not find the exp date on, which has been 80% or more of it’s contents.
Meats will last for years if you keep them alive.
Yeah, but look at the details: carbs - 0, proteins - 0, fat - 0, vitamins - 0…
seems everyone here forgot about a well… food, that actually goes better with time… wine 
Must our 800-year-old food be a well-balanced meal?
Not really. Unless, of course, you want to live only on your medieval supplies.
Topps Chewing Gum. A friend bought an eleven year old unopened back of baseball cards, opened it and chewed the gum. Didn’t seem to bother him.
Doesn’t jam just turn into sugar once it gets too old? That’s what I was always told, but then I just finally learned that a kilogram is not exactly 2.2 pounds after all, so I’m not assuming anything anymore. But if this is true, it would not become inedible; just change form.
In Chinese restaurants, I’ve seen something called a “1000-year-old egg” on the menu but been too afraid to order it.
They’re just eggs covered with an alkaline coating and really take somewhere around a 100 days to make. One of these days I’ll psych up and try one.
Nobody mentioned Vegemite yet? That stuff is shelf-stable for years!!!
Rice, rice and more rice.
It takes very little to make (some water only) and only a little more of most anything (meat, veg, spices) to make it most yummy.
With a few tinned veggies and meats, a few spices and lots of dried pasta and rice I could live quite happily for a very long time.
Actually, it takes awhile, but rice will eventually go bad. It can go stale, and leave it long enough and these little bugs start popping up in it. Bad rice has been one complaint among the few “lucky” Burmese who have actually received hurricane aid; the government may be dumping their stocks of bad rice on them.
You still need to cook rice, and polished white rice has not much more nutritional value that sugar does. (it does some protien, but the Aminos are unbalanced).
So’s coal :dubious:
Ha! Now you made me curious, so I asked the boyfriend’s father, a retired officer. The real name is in fact RSP, but it stands for Reserve Strids-Proviant = Reserve Combat Rations.
Dead Man in a Can is yet another name for the same thing. Them mil’try folks can get quite creative, it seems.