Anyone could probably guess, when they opened our fridge, who had done the grocery shopping before. All I have to say is that looking into the fridge just opened up a can of bad yogurt –literally. I won’t say worms because the fridge wasn’t “that” bad.
I had planned on having that yogurt, but instead went with my gut instinct that it probably wasn’t edible. I was right…along with a bottle of ketchup, three marinades, two jellies, and I can’t recall how many salad dressings. It’s not my boyfriend's fault and not something that is an issue (as long as no one consumed them).
Half way through the intervention with my fridge, I remember telling my boyfriend a few weeks ago that some things had spoiled. At that time, I got a look that made me guess either he didn’t really know they went bad or like he had just gone shopping the previous week. The only thought that came to mind after was if they seemed harmless then why put an expiration date across the lid. No matter what the expression on anyone’s face, I wasn’t going to eat that yogurt…especially when it contained milk! Then that was when it hit me.
Half way through the intervention with my fridge, I remember telling my boyfriend a few weeks ago that some things had spoiled. At that time, I got a look that made me guess either he didn’t really know they went bad or like he had just gone shopping the previous week. The only thought that came to mind after was if they seemed harmless then why put an expiration date across the lid. No matter what the expression on anyone’s face, I wasn’t going to eat that yogurt…especially when it contained milk! Then that was when it hit me.
A week old gallon of milk could mean a rolling stomach and probably a green face. My point doesn’t even have to be with meats or dairy (which these certainly can cause illness). Ingredients that belong in the fridge or freezer are extra sensitive not only to temperature but time, try eating one or three week old apple. They aren’t exactly delicious.
Possibly, the most important part of this raid was not only checking the expiration date, but literally testing my fridge. A fridge of course will have temperature adjustments but it is important to know that you are getting the best results from that accessory.
A fridge's temperature should be no more than 40 degrees Fahrenheit to keep bacteria growing on the food that is stored. The freezer, however, needs to be even colder with at least 0 degrees Fahrenheit. It is easy to check the fridge too just put a thermometer in it for a bit then take it out to see (and for more info check out http://tlc.howstuffworks.com/home/question121.htm)
Possibly, the most important part of this raid was not only checking the expiration date, but literally testing my fridge. A fridge of course will have temperature adjustments but it is important to know that you are getting the best results from that accessory.
A fridge's temperature should be no more than 40 degrees Fahrenheit to keep bacteria growing on the food that is stored. The freezer, however, needs to be even colder with at least 0 degrees Fahrenheit. It is easy to check the fridge too just put a thermometer in it for a bit then take it out to see (and for more info check out http://tlc.howstuffworks.com/home/question121.htm)
Well, I will probably get the question about why I had recycled ten or more perfectly good sauces and jam jars. There will only be one reason and that was keeping anyone including me from spitting a meal back out onto the plate, whether it was voluntary or not. Plus, as any proud host or cook, we want the food we cook to be fresh and amazing even if we didn’t actually “make it” –thanks frozen dinners. Whether it is one week to three years old (yes I found some from 2008), toss them. Trust me, your stomach will thank me…and your taste buds.
