Today is Tony Bennett’s birthday! He’s 85, and he has a new album – more duets with people 1/4th his age.
In celebration of longevity and recycling proven material, two things Tony is known for, I offer a reprise of a blog entry from long ago, when Tony was a spry 83!
Dr. Larry Kyle of Genway, the supemarket for genetically engineered foods, has announced a repeat of his Bennett birthday special!
While other old bananas turn brown and quietly liquefy, the Bennett Forever Banana stays a vivid, tasty yellow with firm, flavorful flesh! Just when you think it’s as good as it can get, it gets a little bit better! That’s a remarkable advance in fruit preservation, all thanks to a little bit of Tony’s DNA, which he graciously contributed one night by putting his hand on a pen I gave him to sign a concert program.
In fact, these Bennet Forever Bananas are SO GOOD, I’m still offering some of the bunches I put on sale two years ago. They’re as fresh and yellow as a taxi in a car wash!
Look for Genway to use the magic of Bennett DNA on a whole line of fruits and vegetables that will benefit from extended shelf life. Lettuce, grapes, strawberries, asparagus, broccoli … even Tony Tomatoes and Bennett Beets will amaze and delight you long past the time you thought they’d be compost.
It’s a brand new day for the produce section. Find these beauties under the Bennett Forever Banana banner and pick up a banana hat for yourself or the kids! It’s not an actual hat, but rather, a new way of carrying a bunch of bananas (pictured) that I think has great potential to be a fashion trend for the rest of the recession! Carmen Miranda on a budget! That’s the kind of innovation you expect from Genway, the supermarket for genetically engineered foods!
Do you eat food that’s past its “best by” date?
Trail Baboon 
heck ya, the date is for selling not eating. if the food is fuzz free its for me. sour cream and yogert have been known to exceed the date by months. i have salad dressing in the door of my fridge older than my children, i do try to be certai t drink my white wine before it gets too old. i have been very good about that so far
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tim, I think Dr. Kyle should consider using you as source for creating animals that have a high resistance to food poisoning. If you are eating all of that very out of date food and surviving you probably have a very high resistance to the germs that cause food poisoning.
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that’s the best way, JiCG – desensitizing! tim is gradually developing immunity to all bad things. a very cleaver strategy!
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Yes, Barb, that might work for tim. Not me or anyone who is a not sure that they should be testing out their level of resistance to bad things.
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Me, too, Tim.
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good t see you back cynthia, sorry to miss the film extravaganza last weekend. i hope it was wonderful
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Good morning to all,
One of my new jobs, in retirement, is doing most of our grocery shopping. I’ve learned to check out the “best by” date on items before I buy them. There are times when I slip up and get something that is near or past the “best by” date. You would think that stores would not sell things that have passed their “best by” date, but it happens. Usually you can tell if a product that is past it’s “best by” date is still good to eat by looking at it. In the case of some things, like sour cream, it’s hard to tell if it isn’t good. Sour cream smells sour when it’s fresh. We don’t like putting ourselves at risk by eating bad food. Anything, like sour cream, where we can’t tell if it’s still good, will probably be thrown out if it is very far past it’s “best by” date..
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Mr. MNiS is learning this about stores selling things past their “best by” date.
It drove me crazy when I first arrived in Canada nearly a decade ago and most cans had no “best by” dates.
We once cleared out one particular flavour of Izze sparkling juice on a grocery store shelf because it was past its best by date and the staffperson we pointed this out to asked if we wanted the stuff.
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no charge…heck ya. sold
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i saw tony bennett perform on a tuesday night in about 80 at a convention dinner party in chicago. the guy i was with said tony bennet working a tuesday for a convention for 1000 guys? must be paying off a divorce, and he was but what a performance.. he makes that strained voice sound like hes singing in the shower. he is one of the greatest examples of how a computerized version of a voice will never replace the real thing. the beauty of the spin on a tune is the way it transfers to the lips while tumbling out of the brain n route to the next phrase. he is one of the best at spinning a tune. fly me to the moon tony. anytime.
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Rise and Listen to the Crooner Baboons!
I love Tony Bennett, and I hope he continues to recycle himself. His duet album with KD Lang is a favorite of mine.
Being the thrifty daughter and granddaughter of depression era women who never wasted a thing, you can almost always find a use for something past its prime:
Old bananas, way past the sell by date are the very best for banana nut bread–the recipe with buttermilk, of course.
Cream goes sour, you make Chocolate Sour Cream Cake
Eggs getting old? Angel food cake from the white, sponge cake with the yolks.
Berries aging? Jam or Raspberry liquor.
In the words of biB, “Dale + Photoshop=Scary”
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One of my favorite things to do with bananas that are about to turn brown. Take the skin off, put in freezer bag and freeze. Use for making fruit smoothies.
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That banana bread recipe can also be adapted to use up aging egg nog. You use egg nog in place of the buttermilk and cut down on the sugar a little. Makes fabulous banana bread.
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I’ll bet!
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do you leave the brandy in the egg nog?
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It could only improve the banana bread, right?
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And anyway, have you ever tried to take the brandy out of the egg nog?
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I put rum in my eggnog…
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Oh, gee, I had a different post in mind, but tim’s is so good I have to comment. For two summers I worked in a fly fishing shop in Brule, Wisconsin. Kathe and I shared the kitchen of our employer. His wife, Sari, conducted endless biological experiments in her fridge. At the end of each meal food would go into the fridge (in the form of leftovers) but most of it never came out again. Instead, each leftover would sit in its little container and change shape and color for months, if not years.
tim’s reference to “fuzzy” is right on, for many food products evolve when they are kept long enough, with a common stage being one where thousands of little stalks appear, each with a colorful head. Sari’s experiments showed me that leftovers all want to be two colors–a sort of bright rusty orange and an avocado green–although blues were possible for some foods.
I was convinced that this stuff, if allowed to evolve on its own long enough, would eventually develop legs and maybe gills and then one day it would leave the fridge on its own power to go join the primordial ooze somewhere.
I loved your reference, tim, to salad dressings older than your children. When you need to start worrying is when you have names for these things.
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When Joel was 2 or so we were grocery shopping in the produce section, and I was selecting some strawberries. He piped up rather loudly “MOM, THESE STRAWBERRIES ARE NOT FURRY!”
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🙂
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that old smooth talking joel
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i named all of them and i resent your calling my children things
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Snicker.
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As a loyal employee of the Department of Health Laboratory I have the following advice, “Keep up your experiments,” outbreaks of foodborne illness are good (for us)!
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This be in St. Paul? Fascinating place.
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That’s us-Lots of smart people and nasty germs!
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I hate to waste food, so I’m always trying to push the boundaries. I recommend having a rumtopf jar. Pour in some brandy or rum, stir in some sugar, and then anytime you have some fruit that’s getting past its prime, dice it and add it to the jar. No bananas, they just turn to mush, but most other fruits work well. When you’ve accumulated some solids in the jar, bake into an upside-down cake.
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make a cake, throw away the fruit and drink the rum with the cake – bah-dum-dum!
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That sounds GOOD!
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Morning!
It makes my wife crazy that I’ll eat food past it’s ‘sell by’ date. Like so many of you have said, if it’s not fuzzy I think it’s OK. But don’t tell my wife that…
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When I wolrked in quality control at Hormel I had to check to see if the labels put on food had the correct date. This was a self policing system where Hormel was responsible for making sure their quality control people were doing their jobs correctly. If a quality control worker got caught not doing a correct job of checking lables they would be in hot water. If Hormel let products out of the plant with a wrong date there could be an expensive recall of the product with the wrong date.
This system of Hormel and other food plants doing their own checking is backed up by spot checking done by government food inspectors. I know that this system has some holes in it because you can find items in stores that don’t have a “best by” date on them when other packages of the identical item does have this date. This happens when the machine that puts on the date stops working and no one notices that the machine isn’t working.
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After 10 years of working at the DECC (nee Duluth Arena-Auditorium), over which I got collectively less than a $2/hr. raise, going from door guard to Guest Services Dept. Manager, my last event was to be Tony Bennett in the (acoustically excellent) Auditorium. But the Irony Fairy had one last joke. Tony got sick and had to cancel the show. So I spent my very last shift (which was to include a big bash for me afterward) calling and telling everyone not to come in because the show was cancelled. I had to laugh.
Depending on what it is, I may consume expired stuff. If it’s loaded with preservatives, my reasoning is, “Well, they’re in there for a reason.” But I like my peanut butter chunky…not my milk.
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gack
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I claim no expertise in this matter, but I have it on good authority that if a gentleman kisses a lady well past her “best by” date, surprisingly nice things can follow. We needn’t take labels seriously.
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Steve, that’s not a very gentlemanly thing to say. Just exactly is a lady well past her “best by” date? Snort!
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That should be when?
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In an ideal world, I’ll let others do the labeling if I can do the kissing.
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Maybe you could get work as a “tester”, Steve. 🙂
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I only consult the dates on food if I plan on serving it to people I don’t live with. I go with my nose, eyes, and instinct.
Have yet to suffer a foodborne illness.
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ETA, most of the foodborne illnesses I hear about in the news come from highly industrialized, processed stuff or meat that we don’t eat very little of.
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oh for the love of wool, let me try that again-
most of the foodborne illnesses that I hear about in the news come from either highly-industrialized, processed stuff or meat products, neither of which we eat a lot of (yes, there ends the preposition, I’ve only got so much grammar this morning).
I fully expect to ask someone to “come with” in the next hour also.
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It’s worth reading twice just to get oh, for the love of wool!
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you rite good
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…but tim rites gooder.
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One of my favorite movies is the visually stunning “Chungking Express.” It has two sub-plots. In one, a heartsick cop who has just been dumped hard by his girl on April 1 decides he will eat a can of pineapple every day with a “expiry date” of May 1. By the time he gets to May 1, he expects to be over his misery . . . or back with his girl. It is an amazing film.
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Spoiled tofu turns not green or blue but…pink. No, I’ve never eaten it after it’s reached that stage, I’m far too paranoid, so I don’t know what would happen (I have some guesses, though). We conduct a weekly excavation of the refrigerator, which mainly turns up liquidy bagged lettuce and dried-out halves of onions, but every so often there’s a surprise behind the soymilk, like pink-edged tofu Not-Egg Salad.
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What is happening with tofu when it begins to develop little holes in it – kind of like swiss cheese but smaller. I had some extra firm tofu that developed little holes in it once. I was afraid to eat it. I didn’t notice any pinkness.
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Self-digestion? As in eating itself? Honestly don’t know — I like tofu, but I’m no expert.
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other than C. botulinum and E. coli OH157:H7 and its ilk, i don’t worry much about that stuff. so i don’t buy “home-canned” green beans at a roadside stand and i (sadly) don’t eat rare burgers. but the food system is getting so complicated that one bad batch of spinach in CA can cause hundreds of cases of food-borne illness all across the nation! food argument for local.
the only time i’ve gotten sick was outside of DC from a shrimp fritata. fei da.
one time we found a pizza, sitting on the dryer in the basement. it HAD been in the freezer but somehow had been removed when someone (there’s only two of us in the house) was looking for something. should we eat it? OF COURSE!! we are cheaper than we are cautious.
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biB, actually knowing the scientific names of those things is a bit scary, but I’m with you on home-canned beans by someone you don’t know, not a good idea. We do eat rare burgers, even steak tartare, but I order the meat from Mike’s Butcher Shop in advance; ground first thing in the morning before anything else has been put through the grinder.
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This question was asked in a class for certification as a food manager: ” What’s the correct thing to do with a sirloin steak that has been dropped on the floor.” Dispose of it, was the correct answer. “Not in my house,” I murmured under my breath.
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amen.
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Five second rule.
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At my house, anything that’s on the floor longer than 5 seconds has been eaten by my dog. If it hasn’t, it’s probably not worth eating.
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The “five-second rule” applies to food dropped to the floor. If that food is a good steak, I think we’re talking about a “ten-second rule” or even longer.
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Yup, in my house the dog would get a steak that dropped on the floor in about 1 nanosecond. (She hovers very close by whenever anyone is doing anything with food in the kitchen.) I think she’s teaching the cat to do the same because now they are both in there snuffling along the floor, searching for some tasty tidbit.
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I too, hate to waste food, so leftovers are frequently featured on our menus. “Sell by” and “best by” dates I view as guidelines only, but if I have a choice of freshly baked bread with two different “sell by” dates, I choose the later date. I’m no fool! I’m with mig, if my eyes and nose tell me that something is still O.K., we eat it. I tend not to take chances with things like ground meat, and I avoid vegetables past their prime, they simply don’t taste as good.
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Click and Clack will often tell the owner of a car that is noisy and sick that the cheapest fix is to “turn up the radio.” When I was so desperately poor this winter, I often had to “turn up the radio.” When my meat got a little high I dumped soy sauce on it. When it got higher . . . more soy sauce.
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is that what that 5 gallon bucket of kikkoman was doing in your kitchen?
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I’m not cautious at all if it’s going to be cooked before it’s eaten. Cooking to a nice hot temperature kills most everything except botulism, and botulism is pretty uncommon.
Foodborne illness is not very well understood by the public – people think that food will spontaneously turn dangerous, when in fact it has to have a pathogen introduced to it and incubated for a time before it develops the potential to make you sick.
The movie Living In Oblivion has a scene in which a character is drinking milk out of a milk bottle and asking another character “I don’t know…do you think this milk is still good?” Then a little while later the character is violently ill, throwing up in a bathroom. What was the script writer thinking? Pastuerized milk is about the least likely thing in your fridge to make you sick. Unless you have stored a raw chicken on the shelf above it and let it drip into the milk.
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I agree, Linda. As a society we’ve become unnecessarily worried about so many things.
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Like mig, though, I hold food to a different standard when it’s going to be served to others. The jars of jam and especially the Blevins book club treats are scrupulously prepared.
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Good to know. It might be worth joining for the food alone! Is there an application process to join the book club? What are the membership requirements?
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Show up. 🙂 Actually, you don’t even have to read the book, as by now it’s kind of an excuse to get together face to face. Anna probably knows how to get you on the email list for details…
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Me too, about the different standard when prepared for others.
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Yep, I’m in the camp of trusting my senses, and a little like tim. We’ve been known to scoop a little pink stuff off the top of the cottage cheese and eat the rest, with no ill effects. But I do believe that the susceptibility to these little microbes vary from person to person. Heck, it may even be affected by what you believe about them.
The irony is that all the food preservatives, ultrapasturization, etc. can make us sick in other ways.Don’t get me started.
I refer you all (again) to George Carlin’s “Fussy Eater”:
http://www.youtube.com/watch?v=Yj0PH1zYqTc&feature=related
The first minute or so is profanity free and is the part that relates here… Wonder, do Twinkies have a “use by” date on them?
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Love it! Few comedians make me laugh as hard as G.C. And yes, you’re right about the ultra-pasteurized, overly processed foods that ruin our health. The FDA is going out of its way to take down healthy, clean, raw milk producers who are selling to folks who seek it out and buy shares. Many industrial, factory milk (and meat) producers have filthy operations that couldn’t produce safe milk unless it was ULTRA-pasteurized.
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I went to the Raw Milk Symposium here at the end of June – learned a lot about “food politics” that I’d actually rather not know.
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To answer the question, I’m guessing that YES, Twinkies have a “use by” date on them. I believe all packaged foods sold at retail are required to have some type of “use by” or “sell by” date on them.
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If I remember right from when I read “Twinkie, Deconstructed” a few years back (a very enlightening book about the food industry – in some ways I liked it a whole lot better than “Fast Food Nation”) – Twinkies do have an expiration date. They may not look stale or appear to have gone bad, but there is a point where they become inedible. Frankly, I worry less about that than I do about the number of ingredients in a Twinkie that are mined or rely on petroleum products for their source or processing (yes, there are a few that are petroleum by-products, if memory serves).
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With Twinkies, Snowballs and Ho-Hos, you just nail the first one to a bulletin board or something in your kitchen. Until they fall off the nail–and that would usually take about three years–they’re good to go.
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As a personal experiment, my oldest son ordered a plain hamburger from McDonald’s, and left it out. Without the cheese or condiments, it sat in his room for at least 2-3 years and looked as good as the day he bought it. A plain hamburger and bun — absolutely no mold, no bugs, no decay — perfectly preserved. No natural organism would touch it. Now that’s f***ing scary and is definitely NOT food. Surely a Genway miracle! Try it and see for yourself!
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Are you kidding? That’s downright scary.
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On “All Things Considered” I head a similar story of some woman who couldn’t stomach the ice cream she had just bought, so she dumped the whole carton in her dog’s dish. There it sat, without melting for a week or two while her dog nervously circled the bowl, unwilling to approach it.
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I used to cross a small walking bridge every day on foot. Someone dropped an ice cream sandwich there sometime early that summer. It stayed there for an entire summer and, except for melting, looked exactly the same day after day. No animals or birds ate it – very odd.
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OT – off to Methodist Vacation Bible School with Lassi and Juju. the children, in this “times of Jesus”-themed experience, are divided into “tribes.” i think Lassi and Juju will join the Pharisees.
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bib, Will there also be sheep so you can sort the sheep from the goats???
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Better than the Sadducees…’cuz that would be said, you see…
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chuckle 😉
and no stinkin’ sheep!
but lots of kids. Lassi and Juju were not pleased.
leaving the farm, i had to push and lift them into the RAV4 Goatmobile. when it was time to go home, they sprinted for the car and jumped in when i opened the back door.
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Really? That’s too funny.
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I am a home canner, so I am always pretty worried about food safety, especially when it is stuff I have made myself. I have taken to freezing most garden produce these days. When we were at a recent powwow we camped on the powwow grounds with friends, and anyone who camped was given government commodity food by the tribal council. We accepted all of it since it would have been very disrespectful to give it back. Much of it was fresh or within its expiry date, like potatoes and canned corn, but some of it was expired (8 jars of peanut butter) or so high in sodium and fats that we could never eat it (canned beef stew, cream of mushroom soup, and evaporated milk). We also recived 24 pounds of dried penne pasta which we will use up all winter. It is easy to see why there are such problems with diabetes and obesity on reservations.
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Oh, I forgot to mention the 4 expired boxes of LIttle Debbie cakes.
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Yes, in most cases I do. I can usually remember what’s in my refrigerator and I try not to buy too much of one thing. The price is sometimes lower if you get the “family size” jug but it’s a waste of money if the whole thing can’t be consumed before it spoils. I’ve learned not to buy more than I need and to use everything up before I buy more. I don’t like to waste food. If something has been around awhile I try to use it up. Spoiled milk, however, is not tolerable.
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Greetings! My mother was the queen of not wasting good food and was not overly concerned with germs or bacteria (10-second rule ya know). She had many science experiments in her fridge, especially after 7 children moved out. Unfortunately, it took her a long time to acclimate to cooking for just 2 of them. She loved shopping for bargains and found a store in Green Bay that sold damaged or not quite perfect foods. Of course, she would shop on Tuesdays with her senior citizen discount and they also had “normal” grocery items. We called it her “can-bashing” store, and humorously accused her of bashing perfectly good cans in hiding so she could get a lower price on it.
Having worked at Pillsbury and at a grocery store, I can relate with assurance that “sell by” and expiration dates are *generally* a guideline for when the item is guaranteed to still have the best quality. I believe stores are regulated against selling expired food as well. Large stores like Coborn’s, have strict policies in place to assure all foods are pulled 3 days prior to expiration date, and even offer free replacements for expired products found by customers.
For processed, dry goods there will be a slow deterioration of quality after that date. In my experience, fermented foods like yogurt, sour cream, kefir, etc., will generally just get more tart after the expiration date. I’ve found them good for weeks after. But meats I’m much more careful with and watch the dates. And in truth, spoilage is very different than pathogenic bacteria. As someone else mentioned, pathogenic bacteria is usually introduced through the factory farming, industrialized method of food production and can cause severe problems. While spoilage is yucky and unpleasant, it’s not *necessarily* harmful — not that I’m suggesting you eat spoiled food!
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My mom is the same about not wasting anything. She freezes all leftovers. She’s neurotic about expiration dates and contamination though and will not consume anything past its due date. If she can’t find a date on the package in the store, she’ll hunt down some poor employee and ask them to find the date. If there’s no date to be found, she won’t buy the item. I guess I’m not that fussy.
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I knew you would know some good details, Joanne.
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I seem to be like a lot of folks – I use the “sell by” and “use by” dates as a guideline. I pay closer (or less) attention to those dates based on what the food is. Cheese with fuzz at one end gets the fuzz lopped off (sometimes the dog gets the fuzzy bits – he doesn’t seem to suffer ill effects from it), pink yogurt has been known to be scooped off the top and the balance consumed. I am more likely to feed these foods to myself vs. feeding them to Daughter or Husband (Husband has a gimpy stomach, so I try not to push it too much with food I am feeding him).
The couple of times I have suffered ill effects from food it was food that was not prepared by me – and once I’m pretty sure that I could trace it back to egg products that were part of a recall (I had a slice of lemon meringue pie from a favorite restaurant – and definitely felt ill effects, but didn’t peg it to my dessert until a recall notice for food service egg products b/c of food-borne illness a few weeks later).
What I want to know is how long does an asti spumante stay “good” in the fridge? We have a bottle that has been rattling around long enough I can’t say for sure when we got it…I think it was an anniversary gift (hopefully not a wedding gift – it would be 10+ years old then). Does asti “turn” when it’s left to its own devices for too long?…
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If it turns the asti vinegar would be good on salad!
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It probably maight be a lot yeastier than when it was new, since I think Asti is one of those wines you need to drink young. It might make a make a nice salad dressing or you could poach eggs in it.
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We’ll hope its not nasty asti.
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So Renee’s advice is to be hasty with your asti
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You could eat Finnish pasties with your asti.
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Nasty pasty hasty asti – say it ten times fast…I dare ya. 😉
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Something I found out when I learned to pay attention to “best by” dates was what I thought was a very long self life for the organic milk that I was buying. I wondered how it could have a “best by” date that is often about a month into the future. I assumed that milk would not keep for that long. I found out that this milk is ultra pasteurized and that process gives it an extra long shelf life.
I like the extra shelf life of this milk because we don’t use large amounts milk and we sometimes take an extra long time to use up a container of millk. I think the extra heating of ultra pasteurized milk probably reduces the quality of the milk, but I am willing to trade off some reduction in quality for more shelf life
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yup, Jim – but don’t try to make cheese with it! i haven’t tried (since i live so close to the milk faucets) but i read in every cheese book that UP milk does not make good cheese. must change the protein structure or something…. maybe Dr. Kyle has something to say about that??? mwah, ha, ha, ha, ha, ha. can’t you just hear it??
thanks, Dale for a fun topic.
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I buy a lot of bulk foods which don’t come with expiration dates. Things like pasta, rice, quinoa and dried beans can last a pretty long time when kept in an airtight container in a dark cupboard. And of course it’s easy to tell what fruits and veggies are past their prime. The refrigerator is where the problems start for me.
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This post refers to Barbara in Robbinsdale’s comment regarding attending a Raw Milk Symposium in June. This is a link to a story about an ARMED RAID on a raw food buying club in California — which is an absolute disgrace in our supposedly “free” country. Read it for yourself — and this isn’t the first or even the only time this has happened. http://www.naturalnews.com/033222_raw_food_conspiracy.html
A perfectly legal organization of happy customers buying what they want directly from producers. Sleazy, corporate-sponsored politics and food production is a very bad combination. Sorry to pop up with this downer, but it’s such an important subject that few people are aware of. This just happened today, so there are updated stories about it on the same Natural News site. This is important stuff that doesn’t show up on the 6pm news.
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It’s happening even closer to home. Last spring a woman in Richfield had her house forcibly searched by (?) FDA officials, 7 a.m. one morning, scared her two young boys to death, because she allowed her driveway to used as a pickup point for city people who want to buy raw milk.
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OMG, that’s an outrage. In an updated article from above, it turns out the authorities had no warrant, did not read the owner his rights, and the business owner is in jail with a $123,000 bail, without being able to use bail bonds. Even petty criminals don’t get that harsh of treatment, I don’t think.
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This past winter I, and a bunch of other people, were buying raw milk from a “local” farmer. I was making Kefir, and raw milk was making much tastier Kefir. That poor farmer was hassled by the authorities until he gave up supplying raw milk to his customers. Big Brother knows what’s best for us and determined to make sure we don’t stray.
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I used to sell eggs to a Russian lady that ran a bakery. She was always asking for raw milk and I kept telling her ‘I can’t sell you milk; it’s illegal!’ but she never cared. I never sold her milk. Also, I kept telling her ‘you can’t use the eggs for the public; these are just for your personal use’ but I’m not so sure about that either…
She moved away a long time ago and I still miss her bread.
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How may of you kept a piece of your wedding cake in the freezer and how many of you ate it on your first anniversary and how did it taste?
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Thanks, Renee, for bringing us back. We did! We had a carrot cake for the top layer that we kept and froze for a year. It was actually fairly good as I remember.
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Our wedding cake was an ice cream sunday at McVey’s in Winona, after seeing the J.P. 🙂
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sundae
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Did you save the cherry from the top?
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Well done, Beth-Ann. 🙂
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Well, I’m certainly in the minority here. My motto is “if in doubt, throw it out.” My general guideline with leftovers in the fridge is if I can’t remember when I made it, then it must be too old to be any good. That system is not so good as my memory gets worse with every passing day. Pretty soon I’ll be tossing out my leftovers from lunch at suppertime because I can’t remember what I had for lunch that day.
In my defense, I did get sick from contaminated food once, although that was a problem with raw chicken and salad preparation where I didn’t clean prep surfaces thoroughly enough in between the two. Oh wait, I also got sick from eating a pie at my sister’s that had been sitting out too long during warm weather. I don’t want to repeat either of those experiences, so I tend to be a bit paranoid. But I compost whatever I can,of what I’m pitching so it’s not entirely going to waste.
Also, I have a relative who carries not wasting food to such an extreme that the thought of eating any leftovers from her kitchen turns my stomach…
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I’m sure I’d do it differently if I’d ever gotten sick from anything.
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