Pete C. wrote in message
...
The Ranger wrote:
Ken wrote in message
...
What's your rule of thumb for throwing out cooked
food in the refrigerator. I am never sure - if it looks
ok and smells ok...?

Not necessarily. I find certain cooked foods (ground
beef, fish, edamame) don't handle time very well. They
break down quickly but don't necessarily put off a
stench more than when I first sealed them in the package.
But if I reheat them and eat them, I'm as likely to spend
the next 24 hating life.

One of my BIL can't smell anything -- even when it's gone
ff -- so he's quite likely to eat it unless it's become
penicillin. His internal system is much more error tolerant
than mine (or many members of his immediate family.)

My MIL's scheduled is:
Chicken/Turkey - 2 days refrigerated (2 months frozen)
Beef
gb - 3 days (3 months)
steak/roast - 4 days (3 months)

Fish - 1 day (3 months)
Pork
sausage - 4 days (6 months)
chops - 3 days (5 months)
roasts - 5 days (6 months)
Sauces -- 3 days (4 months)

She hasn't experienced an upset stomach from food
longer than I've been alive so I guess her table's
pretty accurate.

FYI, on the frozen stuff, if it's kept frozen at 0F or
below it will remain safe to eat indefinitely. After a
year or two the asthetic quality may decline, but it
will still be safe to eat.

True enough but I don't know of any non-professional rated
freezers that will hold food at a constant 0°F or less...

The Ranger