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7h ago
inWrote off vacuum sealing as a gimmick for 6 years, then a $2 pork butt sat in my freezer for 14 months
Does it bug you that the old way lost by that much, though? I get why you'd want to trust what your grandpa did, since it worked for him for years, and it's a real bummer to find out the wrap job let you down after all that time. Kind of stings to admit the $150 gadget earned its keep. I'd be curious if the same thing would happen on a shorter stretch, like 3 or 4 months, or if the gap only shows up on the long haul.
4d ago
inMy pinpointer died in the middle of a 1918 wheat field and I dug the rest by feel
Learned that lesson the hard way too, my Garrett carrot crapped out on me last spring and now I never leave the truck without a cheap backup in the bag. Picked up a used TRX off a guy on FB for like 40 bucks and honestly it saved my whole weekend more than once since then. The trick that worked for me was slowing way down once the main unit dies, because you stop trusting the beeps and start really listening to the tones on the main coil instead. I also started carrying one of those little plastic scoop sifters so I can run dirt through it and spot a silver edge without waving handfuls forever. Took me an extra hour but I pulled a 1917 merc that way and it felt way more earned than a normal beep and dig. Keep a spare in your kit and you wont be stuck eyeballing piles in the cold again.
8d ago
inTried a 1970s can of deviled ham spread, the texture was a wild ride
The thing nobody talks about with those old tins is the lead solder on the seams. Back then they sealed cans with it and over 50 years that stuff can leach right into the food, so even if it smells fine and the seal held, you might be eating more than just ham. Gelatin breaking down is expected, that is just protein losing its grip after decades, but heavy metals do not go away with time. Topeka estate sales are full of this stuff because folks stocked up during the 70s meat scares and then forgot about it in the basement. You probably got lucky with the smell test but I would not make a habit of it. The mush is a clue the proteins gave up, and if those went, whatever else was in there went with them.