jbrown329
JUB Addict
No moldy leftovers?
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No moldy leftovers?
No we are skinny princesses.
tarallucci
e acqua
Whenever I open the freezers I see stuff that I've seen in the Texas Chainsaw Massacre movie 
The fridge is used and cleaned more, all the food is in sight so there is rarely something expiring that goes unnoticed.
Unless someone piles up the unpileable in there
The fridge is used and cleaned more, all the food is in sight so there is rarely something expiring that goes unnoticed.
Unless someone piles up the unpileable in there
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It's cupboards which have overdue stuff, rather than our refrigerator. I went to my sister's house a couple of years back when she had her op, so we did some cooking. We pulled out some herbs and stuff which had been out of date for about twenty years. In that time, she'd moved house twice and all that stuff went along with her...
Like a cross between grass clippings and shredded paper.
jbrown329
JUB Addict
My grandmother would buy a boatload of flour. When she got older, she didn't bake or make pies. So the flour sat. WORMS.
When she was in the hospital and not expected to live (she did), I went over. In the basement were shelves with can goods. You know what happens to soup 20yrs out of date? First they bulge. Then they split. Gads what a mess we had to clean up. Never told her that all that went to the dump. Why? She probably would've had a heart attack.
Spices? If opened, I keep for a year. If the seal hasn't been broken, I keep for 2. After that, in the garbage they go.
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My kind of guy....
When I first met my partner of (now) 35 years....I lived in a bachelor apartment and travelled 80% of my time to the US and across Canada for projects.
I ate 99% of my meals out (which is how I met him actually).
He was trained as a chef at Culinary Institute of America.
My fridge had a jar of Dijon mustard in it. And a bottle of Teriyaki sauce. And wine.
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And the dust that collects on forgotten dreams.
Oh I cook though I do the traditional shop for meals. I've found storing perishables and leftovers results in a lot of waste!
Silent storm raging
jbrown329
JUB Addict
Which is why I like going to the store once a week. That way the produce doesn't go bad. Tomatoes will keep a couple weeks in the crisper. Apples keep longer. Lettuce doesn't keep long.
I've found storing perishables and leftovers results in a lot of waste!
jbrown329
JUB Addict
Most days breakfast is an apple and cottage cheese. So I'm in the crisper at least once a day.You mean the oubliette. The crisper is where vegetables go to be forgotten and rot.
NotHardUp1
What? Me? Really?
I can't bring myself to refrigerate tomatoes any longer. Most of them start off without flavor, so I don't want to diminish what little they started with.
Lettuce wilted comes back well when soaked in water. I even revived three week old butterleaf just fine. As long as it does not have browning, it won't be bitter and it will restore turgor pressure.
Yeah it will stink.
Fermentation is a carefully controlled process that favors harmless lactic acid bacteria. Sour pickles are made the same way. Once the product has matured the process is halted. Then harmful bacteria and mold eventually dominate and spoil the product. The acid is not enough to stop spoilage as alcohol does in liquor, although in pickles the salt content can make them last a lot longer.
jbrown329
JUB Addict
When I buy tomatoes, a couple go in a small bowl on the top of the fridge. The others go in the fridge. I buy the packaged salad mix (lettuce, carrots, purple cabbage) because it's far cheaper. I add green (or red if on sale) peppers and cucumbers. The bag keeps longer if you squeeze all the air out that you can. My friend ended up with a couple packages of fresh spinach, she gave me one. So I throw some of that in the salad too.
Speaking of finding a forgotten 'goodie' in the fridge.... I put stuff in the fridge and didn't realize that I'd shoved an avocado into the very back. It was long enough that it started shriveling and felt like it was hollow. That'll teach me to keep them in the door.