"blake murphy" > wrote in message
...
> On Fri, 6 Jun 2008 13:07:06 -0400, "cybercat" >
> wrote:
>
>>
>>"The Ranger" > wrote
>>>
>>> She's _never_ been sick or made someone sick from something she
>>> considers
>>> questionable. I'd say that's a pretty admirable track record. Also, if
>>> it
>>> worries her, it's not perfectly good food; she wouldn't be able to enjoy
>>> the food "wondering" throughout the entire meal if she was going to get
>>> sick or cause someone to get sick. <shrug>
>>>
>>
>>"Never making someone sick" from one's cooking is not
>>a "pretty admirable track record," it is a requirement.
>>
>>Jesus. Who wants to eat or serve ANYTHING that is not fresh?
>>
>
> you don't eat all the meat you make for sandwiches on the day you cook
> it, do you?
>

Already covered this, had you read the entire thread or at the very least my
other comment in it. (Please pass this on to Goomba the Mouthbreather, too.)

If it is a dish I cooked, after four days max, it's gone. If you look at any
reputable food saftey information, that's a really good idea bacteria wise,
but I do it because I like fresh food.

Soups and stews are often better the second day. They are still gone by the
fourth.

What else is there? Condiments are kept until the "use by" date, unless I
feel they've been in there too long. Fruit juices, used within four days.
Eggs keep forever, but if I break one in the pan and it is too flat I might
toss it.

My sainted MIL sent over some oatmeal bars, allegedly to help with her son's
high cholesterol. The "use by" date had expired over a year earlier.

Keeping stuff too long is just musty old lady crap. Or for old geezers with
pee stains in their underwear. Or idiots like Goomba who don't know any
better and think they have a God-given right to be right.

Well, I guess that about covers it. I'm off to brighten some more lives.