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.
>
> The Ranger

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.