"Brocolli? FOUL WEED! Honey Mustard shot, QUICK!"
Posted on 05/13/2010 10:43:27 AM PDT by notaliberal
6-9 months for unopened peanut butter? LOL! I guess they’ve never had the USDA peanut butter in a can! (more like 9 years)
I know weve kept mustard for around a year. Its not as fresh but safe to eat. Probably 6 months with pickles or peppers they keep a long time. Looks to me the story intention is to get you to clean out the fridge and toss perfectly good food away. Then go to the store and replace it...and of course remember what we told you to do in future. Thanks no thanks I will run my own life without your guidance.
lol.
sour?
heh
I have done the same thing for years. I like to buy the Challenge Whipped butter that comes in a tub. It's all butter with nothing added and kept it on the counter to keep it soft until about a month ago when I opened it and saw some dark fuzz around the side. Have no idea what happened, but now it's back in the fridge it goes. I do try to take it out an hour before we decide to use it, and that seems to be working out better.
To understand “spoilage” one has to think about what the food is we are examining. There are about 4 ways things can spoil, and since some are desirable in certain circumstances, “spoil” is a relative term.
1) ferment (apple cider to apple jack)
2) grow mold (bread to penicillin)
3) bacterial contamination (botulism)
4) rot (road kill or kimchee)
Vinegar and sugar are preservatives. So is salt, hence pickles and sauerkraut and mustard will keep almost forever. In fact, “spoiling” is how certain pickles are made. They are fermented until the acidity created by yeast growth kills the yeast. Fermenting cider and grape juice is desirable if you want apple jack or wine. Fermenting milk is not.... unless you are making sour dough or churning butter.
Growing mold is usually only happy for cheese makers when making blue cheese. Some cheeses (hard ones) you can just scrape off the mold and use what is underneath. Soft cheeses you can’t do that with. When I look for “bad” sour cream or jelly or ketchup, I check for mold growth on the top.
Certain bacterial contamination is bad news. Botulism grows in an anaerobic non acidic environment and will kill you. Poorly canned mushrooms have been famous for poisoning people. So will garlic in oil, if it hasn’t been refrigerated or canned correctly. That is why I will NEVER buy canned mushrooms from China.
Bacteria (non botulism) is what you need to watch for with unrefrigerated egg or cream based foods.... ie mayo, deviled eggs, potato salad etc. They are not acidic, or excessively salty or sweet, so the bacteria begins to grow between the temps of 45 and 140. However, the bacteria in yogurt and buttermilk and sour cream is good for you.
Rot. Anything will rot given enough time. That condition should be apparent to even a food moron, though a good clue is slime. Any meat or veggie that is “slimy” needs to go.
Also part of the consideration has to do with how much water is present in the food. Dryer foods are less likely to spoil (bread crumbs versus bread) or rot (beef jerkey versus a steak).
The rest of the numbers they give err waaaaaay on the conservative side.
I generally buy sticks and keep them in a butter dish. I don’t always keep it on the counter, depends on how often I’m using butter. But when I’m using it often, it stays on the counter. I suspect you got the fuzz because somehow you got a little mold contamination. How odd. I have never had mold on butter, but anything can happen.
“Five days.
After cinco days, the mayo stinks...
Finish it before it goes bad.”
A whole jar every five days? Hurry up kids, I opened this jar last week, finish your mayo shots and wash it down with some ketchup.
"Brocolli? FOUL WEED! Honey Mustard shot, QUICK!"
I once had tuna casserole spawning in some tomato soup, but that’s another story for another day...
It evaporated.
LOL we all have our little clues to throw something out...mold does it for me....or mayo as you describe...
Peeps never go bad, I like them hard and stale..twinkies and spam will survive a nuclear attack....
Great one.......lol
Actually I haven't had this happen on stick butter either, so it might have had something to do with the plastic tub.
Have to tell you, I peeked at your homepage and just loved your pictures......have a feeling that's a better quality camera than the point and shoot variety. Also what breed of "baby" is that in the last picture. Shame it was just the rear view since it looks like "he" had just had a bath and newly brushed. Just precious!
I agree. I’ve got a bottle of ketchup that “expired” in 2008, but tastes fine. And there is no way that Tobasco ever spoils. It’s designed NOT to.
Certain oils are less perishable than others and don’t need to be refrigerated for short term storage. Ones that go rancid quickly, like walnut oil, should be refrigerated.
Baby is a golden retriever, from the last litter I whelped here (terrible breeder law here in Palm Beach County). If I recall that particular puppy now has some performance titles and conformation points. I had invited one of my students and her sister to come *socialize* puppies (my kids are all grown and gone and puppies need to play with kids, so I import them!). It was fun for everyone. That shot (and some of the other older ones) were actually taken with a Kodak EasyShare point and shoot.
The newer ones, tho, were taken with my Nikon D60, which I love, altho I would love to graduate to a D80 and if I could ever figure out how to make someone pay me to take photos I would trade up. But, unfortunately, nowadays with the excellent equipment and photoshop, almost anyone can take great photos so the competition is really tough.
So, I just live for compliments. And, I have had a few things published. Gratis of course. Darnit.
I think I recall that monosaturated oils get a bad taste faster because they have more spots for bad tastes to settle. Chemistry was not my strong suit (shhhhh don’t tell), but Alton Smith taught me that. So, Olive Oil needs to be used fast or protected.
I’m sure that anything that tried to spoil tobasco would be thoroughly punished!
Well, as far as compliments, you sure have one from me. Believe it or not, I'm getting my first camera and have done quite a bit of online research.....I really want just a good idiot proof point and shoot, so am looking at both a Cannon, and a Panasonic DMC-ZS3.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.