What is your method of rotating foods including leftovers into the
refrigerator and out to be eaten or dumped into the garbage?

William

That is too broad a question to be answered in any meaningful way. You
need to be more specific, either by food group or by whether you pay
attention to the "best if used by" date or some other measure.

That said, I keep cooked meat only 3 days because I have a fussy stomach. The same
goes for anything with cooked eggs. I keep anything with uncooked egg, like leftover
batter, only overnight. I keep canned food (stored in a plastic container) up
to a week. Anything else...if it looks or smells even slightly "off," out it goes.

N.

On Tue, 5 Apr 2016 06:16:41 -0700 (PDT), Nancy2
> wrote:

> You
>need to be more specific

I fried bacon ten days ago and stored it in a Ziplock bag in the
refrigerator. It still looks good and smells ok. I like to take out a
couple of strips and heat 30 seconds in the Microwave.

I wonder if I should store it cooked in the freezer to keep it longer?


William

William wrote:
>
> I fried bacon ten days ago and stored it in a Ziplock bag in the
> refrigerator. It still looks good and smells ok. I like to take out a
> couple of strips and heat 30 seconds in the Microwave.
>
> I wonder if I should store it cooked in the freezer to keep it longer?

Yes.

On 4/5/2016 10:06 AM, Gary wrote:
> William wrote:
>>
>> I fried bacon ten days ago and stored it in a Ziplock bag in the
>> refrigerator. It still looks good and smells ok. I like to take out a
>> couple of strips and heat 30 seconds in the Microwave.
>>
>> I wonder if I should store it cooked in the freezer to keep it longer?
>
> Yes.
>
That's the short and also my answer.

Jill

On 4/5/2016 9:47 AM, William wrote:
> On Tue, 5 Apr 2016 06:16:41 -0700 (PDT), Nancy2
> > wrote:
>
>> You
>> need to be more specific
>
> I fried bacon ten days ago and stored it in a Ziplock bag in the
> refrigerator. It still looks good and smells ok. I like to take out a
> couple of strips and heat 30 seconds in the Microwave.
>
> I wonder if I should store it cooked in the freezer to keep it longer?
>
>
> William
>
>
I've kept cooked bacon for two week with no problem. I do the same
thing, cooking it on the weekend but just reheating on work days. If
you freeze it, it will still heat in 30 seconds or so.

"William" > wrote in message
...
> On Tue, 5 Apr 2016 06:16:41 -0700 (PDT), Nancy2
> > wrote:
>
>> You
>>need to be more specific
>
> I fried bacon ten days ago and stored it in a Ziplock bag in the
> refrigerator. It still looks good and smells ok. I like to take out a
> couple of strips and heat 30 seconds in the Microwave.
>
> I wonder if I should store it cooked in the freezer to keep it longer?

Toss that bacon. You could have put it in the freezer and it would have
been fine. I buy cooked bacon all the time. Needs to be used or frozen
within 7 days.

On 4/5/2016 10:19 PM, Julie Bove wrote:
>
>
>>
>> I fried bacon ten days ago and stored it in a Ziplock bag in the
>> refrigerator. It still looks good and smells ok. I like to take out a
>> couple of strips and heat 30 seconds in the Microwave.
>>
>> I wonder if I should store it cooked in the freezer to keep it longer?
>
> Toss that bacon. You could have put it in the freezer and it would have
> been fine. I buy cooked bacon all the time. Needs to be used or frozen
> within 7 days.

BS. Bacon is loaded with salt and nitrates. I've often had it 10 to 14
days and it is OK. The 7 days was something written by a lawyer.

"Ed Pawlowski" > wrote in message
...
> On 4/5/2016 10:19 PM, Julie Bove wrote:
>>
>>
>>>
>>> I fried bacon ten days ago and stored it in a Ziplock bag in the
>>> refrigerator. It still looks good and smells ok. I like to take out a
>>> couple of strips and heat 30 seconds in the Microwave.
>>>
>>> I wonder if I should store it cooked in the freezer to keep it longer?
>>
>> Toss that bacon. You could have put it in the freezer and it would have
>> been fine. I buy cooked bacon all the time. Needs to be used or frozen
>> within 7 days.
>
> BS. Bacon is loaded with salt and nitrates. I've often had it 10 to 14
> days and it is OK. The 7 days was something written by a lawyer.

I must disagree. I buy it cooked all the time but once I failed to put it
in the freezer after it was opened. It was slimy and green at 10 days.

On Tuesday, April 5, 2016 at 8:47:17 AM UTC-5, BigC300 wrote:
>
> I fried bacon ten days ago and stored it in a Ziplock bag in the
> refrigerator. It still looks good and smells ok. I like to take out a
> couple of strips and heat 30 seconds in the Microwave.
>
> I wonder if I should store it cooked in the freezer to keep it longer?
>
>
> William
>
>
No.

On Tue, 05 Apr 2016 09:47:04 -0400, William > wrote:

> I fried bacon ten days ago and stored it in a Ziplock bag in the
> refrigerator. It still looks good and smells ok. I like to take out a
> couple of strips and heat 30 seconds in the Microwave.
>
> I wonder if I should store it cooked in the freezer to keep it longer?
>
>
I would have put that in the freezer. It's easy enough to freeze in
2-3 day batches or put them on a sheet pan to freeze individually and
store in a gallon bag.

--

sf

On Tue, 05 Apr 2016 23:44:27 -0700, sf > wrote:

>On Tue, 05 Apr 2016 09:47:04 -0400, William > wrote:
>
>> I fried bacon ten days ago and stored it in a Ziplock bag in the
>> refrigerator. It still looks good and smells ok. I like to take out a
>> couple of strips and heat 30 seconds in the Microwave.
>>
>> I wonder if I should store it cooked in the freezer to keep it longer?
>>
>>
>I would have put that in the freezer. It's easy enough to freeze in
>2-3 day batches or put them on a sheet pan to freeze individually and
>store in a gallon bag.

I'm going to have to start doing that. We used to eat bacon. Now I
only use a couple of slices for something and the rest goes rancid
before I get back to it.
Janet US

Janet B wrote:
>
> On Tue, 05 Apr 2016 23:44:27 -0700, sf > wrote:
>
> >On Tue, 05 Apr 2016 09:47:04 -0400, William > wrote:
> >
> >> I fried bacon ten days ago and stored it in a Ziplock bag in the
> >> refrigerator. It still looks good and smells ok. I like to take out a
> >> couple of strips and heat 30 seconds in the Microwave.
> >>
> >> I wonder if I should store it cooked in the freezer to keep it longer?
> >>
> >>
> >I would have put that in the freezer. It's easy enough to freeze in
> >2-3 day batches or put them on a sheet pan to freeze individually and
> >store in a gallon bag.
>
> I'm going to have to start doing that. We used to eat bacon. Now I
> only use a couple of slices for something and the rest goes rancid
> before I get back to it.

Packaged bacon lasts a long time but once you open it, it goes bad
within days. Once, I cooked about half of a package and froze the rest
raw. Only about a week later, the frozen raw bacon had that off/rotten
smell and taste. ugghh.

Best to cook it all at once and freeze *cooked* leftover bacon.

William wrote:
>
> What is your method of rotating foods including leftovers into the
> refrigerator and out to be eaten or dumped into the garbage?

Leftovers in fridge are eaten within 3-5 days. After that, tossed.
That rarely happens though. I often freeze things.

Here's a good one. I bought an 8oz package of Crystal Farms
cream cheese forever ago. The "use by" date is Sept.10,2015.
That's almost 7 months ago.

What would Julie do in this case? Same as me...toss it.

Just for the heck of it, I just opened it up to smell.
hmmmm...it looks and smells perfectly fine but I'll still
trash it. That amount of time does bother me. I can
buy another on sale for only $1.50.

On Tue, 05 Apr 2016 10:24:06 -0400, Gary > wrote:

>William wrote:
>>
>> What is your method of rotating foods including leftovers into the
>> refrigerator and out to be eaten or dumped into the garbage?
>
>Leftovers in fridge are eaten within 3-5 days. After that, tossed.
>That rarely happens though. I often freeze things.
>
>Here's a good one. I bought an 8oz package of Crystal Farms
>cream cheese forever ago. The "use by" date is Sept.10,2015.
>That's almost 7 months ago.
>
>What would Julie do in this case? Same as me...toss it.
>
>Just for the heck of it, I just opened it up to smell.
>hmmmm...it looks and smells perfectly fine but I'll still
>trash it. That amount of time does bother me. I can
>buy another on sale for only $1.50.

I'd have rolled it in bird seed and slapped it on a tree branch. I
never trash any foods the critters can eat.

Brooklyn1 wrote:
>
> I'd have rolled it in bird seed and slapped it on a tree branch. I
> never trash any foods the critters can eat.

I could have tossed it off my back porch.
The seagulls have radar here for tossed food.
One shows up quickly then many show up within minutes.

On Wed, 06 Apr 2016 10:37:50 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> I'd have rolled it in bird seed and slapped it on a tree branch. I
>> never trash any foods the critters can eat.
>
>I could have tossed it off my back porch.
>The seagulls have radar here for tossed food.
>One shows up quickly then many show up within minutes.

Here the crows do that.

On 4/6/2016 11:29 AM, Brooklyn1 wrote:
> On Wed, 06 Apr 2016 10:37:50 -0400, Gary > wrote:
>
>> Brooklyn1 wrote:
>>>
>>> I'd have rolled it in bird seed and slapped it on a tree branch. I
>>> never trash any foods the critters can eat.
>>
>> I could have tossed it off my back porch.
>> The seagulls have radar here for tossed food.
>> One shows up quickly then many show up within minutes.
>
> Here the crows do that.
>
How are they on pizza?

https://www.youtube.com/watch?v=U_lSRi7iw4Y

On 4/5/2016 10:24 AM, Gary wrote:

>
> Here's a good one. I bought an 8oz package of Crystal Farms
> cream cheese forever ago. The "use by" date is Sept.10,2015.
> That's almost 7 months ago.
>
> What would Julie do in this case? Same as me...toss it.
>
> Just for the heck of it, I just opened it up to smell.
> hmmmm...it looks and smells perfectly fine but I'll still
> trash it. That amount of time does bother me. I can
> buy another on sale for only $1.50.
>

No mold? I'd use it. I'd used it a few months past the date already.

On 4/5/2016 11:21 AM, Ed Pawlowski wrote:
> On 4/5/2016 10:24 AM, Gary wrote:
>
>>
>> Here's a good one. I bought an 8oz package of Crystal Farms
>> cream cheese forever ago. The "use by" date is Sept.10,2015.
>> That's almost 7 months ago.
>>
>> What would Julie do in this case? Same as me...toss it.
>>
>> Just for the heck of it, I just opened it up to smell.
>> hmmmm...it looks and smells perfectly fine but I'll still
>> trash it. That amount of time does bother me. I can
>> buy another on sale for only $1.50.
>>
>
> No mold? I'd use it. I'd used it a few months past the date already.

I cooked some not-so-fresh soba noodles last night. It has spots of mold
but that didn't seem to affect the taste. If I didn't have a whole
crapload of food in the house, I wouldn't have any problems with moldy food.

Ed Pawlowski wrote in rec.food.cooking:

> On 4/5/2016 10:24 AM, Gary wrote:
>
> >
> > Here's a good one. I bought an 8oz package of Crystal Farms
> > cream cheese forever ago. The "use by" date is Sept.10,2015.
> > That's almost 7 months ago.
> >
> > What would Julie do in this case? Same as me...toss it.
> >
> > Just for the heck of it, I just opened it up to smell.
> > hmmmm...it looks and smells perfectly fine but I'll still
> > trash it. That amount of time does bother me. I can
> > buy another on sale for only $1.50.
> >
>
> No mold? I'd use it. I'd used it a few months past the date already.

Many of thse dates are actually 'best used by' (for taste or a minor
drop in nutrition) and many are artificial. Grin, my salt has an
expiration on it. Really?

--

cshenk wrote:
>
> Many of thse dates are actually 'best used by' (for taste or a minor
> drop in nutrition) and many are artificial. Grin, my salt has an
> expiration on it. Really?

OMG...how funny is that? I just looked and you are correct.
My salt was created millions of years ago and it expires
in just 4 years from now. lol.

On Wed, 06 Apr 2016 10:19:01 -0400, Gary > wrote:

>cshenk wrote:
>>
>> Many of thse dates are actually 'best used by' (for taste or a minor
>> drop in nutrition) and many are artificial. Grin, my salt has an
>> expiration on it. Really?
>
>OMG...how funny is that? I just looked and you are correct.
>My salt was created millions of years ago and it expires
>in just 4 years from now. lol.

Both my Diamond Crystal table salt and kosher salt packages have no
dates.... perhaps yoose are tawkin' Epsom Salt.
I have more than a dozen forty pound sacks of water softener salt, no
dates.

Gary wrote in rec.food.cooking:

> cshenk wrote:
> >
> > Many of thse dates are actually 'best used by' (for taste or a minor
> > drop in nutrition) and many are artificial. Grin, my salt has an
> > expiration on it. Really?
>
> OMG...how funny is that? I just looked and you are correct.
> My salt was created millions of years ago and it expires
> in just 4 years from now. lol.

Yup! My sea salt expired in 2005. Really? It big crystals with
nothing added even to make it pour neatly (you put in a fricking
grinder!)

Carol

--

"Gary" > wrote in message ...
> William wrote:
>>
>> What is your method of rotating foods including leftovers into the
>> refrigerator and out to be eaten or dumped into the garbage?
>
> Leftovers in fridge are eaten within 3-5 days. After that, tossed.
> That rarely happens though. I often freeze things.
>
> Here's a good one. I bought an 8oz package of Crystal Farms
> cream cheese forever ago. The "use by" date is Sept.10,2015.
> That's almost 7 months ago.
>
> What would Julie do in this case? Same as me...toss it.
>
> Just for the heck of it, I just opened it up to smell.
> hmmmm...it looks and smells perfectly fine but I'll still
> trash it. That amount of time does bother me. I can
> buy another on sale for only $1.50.

I started buying cream cheese at the business Costco in individual packets.

Why? I bought a small container of some kind. Had been opened but not
expired. Needed a small amount for some savory recipe. Can't remember what
it was now. Wound up making something else because the cream cheese was
moldy.

Cream cheese is one thing that I never know how much will get eaten. The
other two might wolf down a lot of it in a week or might not touch it for
months.

On Tuesday, April 5, 2016 at 7:00:43 AM UTC-6, BigC300 wrote:
> What is your method of rotating foods including leftovers into the
> refrigerator and out to be eaten or dumped into the garbage?
>
> William

Expiration dates are basically for the sellers/manufacturers of food products. Notice many are called "best sold by" dates! Meaningless as far as food integrity is concerned, most times. Just means it's the best estimate by which a food product would not come up to whatever standards the seller/manufacturere wants it to be. I use my own best judgement as to whether a food product is fit to put in my mouth, thank you very much!!

John Kuthe...

On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:

>What is your method of rotating foods including leftovers into the
>refrigerator and out to be eaten or dumped into the garbage?
>
>William

I keep a black marker in my kitchen drawer, and whenever I open
something and only use part of it, like a box of chicken stock or a
jar of pasata, I write the day I opened it on the top of the
container. Boxed stock is supposed to be used within 2 weeks of
opening, so this way you don't have to worry about remembering when is
has to be used.

Doris

On Tue, 05 Apr 2016 12:55:51 -0400, Doris Night
> wrote:

>On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:
>
>>What is your method of rotating foods including leftovers into the
>>refrigerator and out to be eaten or dumped into the garbage?
>>
>>William
>
>I keep a black marker in my kitchen drawer, and whenever I open
>something and only use part of it, like a box of chicken stock or a
>jar of pasata, I write the day I opened it on the top of the
>container. Boxed stock is supposed to be used within 2 weeks of
>opening, so this way you don't have to worry about remembering when is
>has to be used.
>
>Doris
I do that too for the kinds of things you mentioned.
Janet US

On 4/5/2016 12:55 PM, Doris Night wrote:
> On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:
>
>> What is your method of rotating foods including leftovers into the
>> refrigerator and out to be eaten or dumped into the garbage?
>>
>> William
>
> I keep a black marker in my kitchen drawer, and whenever I open
> something and only use part of it, like a box of chicken stock or a
> jar of pasata, I write the day I opened it on the top of the
> container. Boxed stock is supposed to be used within 2 weeks of
> opening, so this way you don't have to worry about remembering when is
> has to be used.
>
> Doris
>

Do you adhere to the 2 weeks? We've used it after four with no
problems. Usually loaded with salt so it keeps well enough.

On Tue, 5 Apr 2016 17:42:56 -0400, Ed Pawlowski > wrote:

>On 4/5/2016 12:55 PM, Doris Night wrote:
>> On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:
>>
>>> What is your method of rotating foods including leftovers into the
>>> refrigerator and out to be eaten or dumped into the garbage?
>>>
>>> William
>>
>> I keep a black marker in my kitchen drawer, and whenever I open
>> something and only use part of it, like a box of chicken stock or a
>> jar of pasata, I write the day I opened it on the top of the
>> container. Boxed stock is supposed to be used within 2 weeks of
>> opening, so this way you don't have to worry about remembering when is
>> has to be used.
>>
>> Doris
>>
>
>Do you adhere to the 2 weeks? We've used it after four with no
>problems. Usually loaded with salt so it keeps well enough.

I usually buy the Campbells stuff. I don't religiously adhere to the 2
week limit, but if it goes t 15-16 days, I try to think up something
to use it in.

Doris

On 4/5/2016 6:49 PM, Sqwertz wrote:
> Stock is variable.

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

On Tue, 05 Apr 2016 12:55:51 -0400, Doris Night
> wrote:

> On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:
>
> >What is your method of rotating foods including leftovers into the
> >refrigerator and out to be eaten or dumped into the garbage?
> >
> >William
>
> I keep a black marker in my kitchen drawer, and whenever I open
> something and only use part of it, like a box of chicken stock or a
> jar of pasata, I write the day I opened it on the top of the
> container. Boxed stock is supposed to be used within 2 weeks of
> opening, so this way you don't have to worry about remembering when is
> has to be used.
>
Good idea! I need to get better about marking dates. I try to
remember to label my baking soda and baking powder because I use them
so slowly, but often forget.

--

sf

On Tue, 05 Apr 2016 23:57:17 -0700, sf > wrote:

>On Tue, 05 Apr 2016 12:55:51 -0400, Doris Night
> wrote:
>
>> On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:
>>
>> >What is your method of rotating foods including leftovers into the
>> >refrigerator and out to be eaten or dumped into the garbage?
>> >
>> >William
>>
>> I keep a black marker in my kitchen drawer, and whenever I open
>> something and only use part of it, like a box of chicken stock or a
>> jar of pasata, I write the day I opened it on the top of the
>> container. Boxed stock is supposed to be used within 2 weeks of
>> opening, so this way you don't have to worry about remembering when is
>> has to be used.
>>
>Good idea! I need to get better about marking dates. I try to
>remember to label my baking soda and baking powder because I use them
>so slowly, but often forget.

I get baking soda and baking powder in the bulk section at Winco.
Buying that way makes it so much easier to keep everything fresh and
it is less expensive.
Janet US

On 2016-04-06 10:07 AM, Janet B wrote:

> I get baking soda and baking powder in the bulk section at Winco.
> Buying that way makes it so much easier to keep everything fresh and
> it is less expensive.
>

I find a lot of things much cheaper in bulk. Last week I got enough
oregano, dried parsley and dried mint to refill my little metal
canisters and the total was 65 cents. They would have been at least $3
each to buy them in packages in the grocery store.

On Wed, 6 Apr 2016 10:18:13 -0400, Dave Smith
> wrote:

>On 2016-04-06 10:07 AM, Janet B wrote:
>
>> I get baking soda and baking powder in the bulk section at Winco.
>> Buying that way makes it so much easier to keep everything fresh and
>> it is less expensive.
>>
>
>I find a lot of things much cheaper in bulk. Last week I got enough
>oregano, dried parsley and dried mint to refill my little metal
>canisters and the total was 65 cents. They would have been at least $3
>each to buy them in packages in the grocery store.

I know! I love buying at the bulk section. And, frankly, the bulk
section here carries a wider variety of seasonings than the regular
aisle. The only thing they don't carry is Herbes de Provence. I know
I can make the mix myself but then I end up with far more than I need.
Things have become far more interesting as they address the interests
of recent immigrants.
Janet US

On Wed, 6 Apr 2016 10:18:13 -0400, Dave Smith
> wrote:

> On 2016-04-06 10:07 AM, Janet B wrote:
>
> > I get baking soda and baking powder in the bulk section at Winco.
> > Buying that way makes it so much easier to keep everything fresh and
> > it is less expensive.
> >
>
> I find a lot of things much cheaper in bulk. Last week I got enough
> oregano, dried parsley and dried mint to refill my little metal
> canisters and the total was 65 cents. They would have been at least $3
> each to buy them in packages in the grocery store.

You have to pay attention with bulk items because they might be less
expensive, but the quality isn't as good either. Oregano is one of
them. I'd rather pay more and have something that is fresher and has
less debris. I rarely use fresh parsley and never use dried, so no
comment.

--

sf

On Wed, 06 Apr 2016 08:07:34 -0600, Janet B >
wrote:

> On Tue, 05 Apr 2016 23:57:17 -0700, sf > wrote:
>
> >On Tue, 05 Apr 2016 12:55:51 -0400, Doris Night
> > wrote:
> >
> >> On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:
> >>
> >> >What is your method of rotating foods including leftovers into the
> >> >refrigerator and out to be eaten or dumped into the garbage?
> >> >
> >> >William
> >>
> >> I keep a black marker in my kitchen drawer, and whenever I open
> >> something and only use part of it, like a box of chicken stock or a
> >> jar of pasata, I write the day I opened it on the top of the
> >> container. Boxed stock is supposed to be used within 2 weeks of
> >> opening, so this way you don't have to worry about remembering when is
> >> has to be used.
> >>
> >Good idea! I need to get better about marking dates. I try to
> >remember to label my baking soda and baking powder because I use them
> >so slowly, but often forget.
>
> I get baking soda and baking powder in the bulk section at Winco.
> Buying that way makes it so much easier to keep everything fresh and
> it is less expensive.
> Janet US

No Winco here and I haven't ever seen them in a bulk section. They're
cheap enough that I don't mind replacing them, but I need to be better
about putting a date on the package. I was caught off guard once with
the baking soda - everything was fresh, but whatever it was didn't
turn out the way it should have - so I looked at the box and it was a
year or two out of date. I've gotten much better about refreshing
them since then.

--

sf

On Wed, 06 Apr 2016 12:41:23 -0700, sf > wrote:

>On Wed, 06 Apr 2016 08:07:34 -0600, Janet B >
>wrote:
>
>> On Tue, 05 Apr 2016 23:57:17 -0700, sf > wrote:
>>
>> >On Tue, 05 Apr 2016 12:55:51 -0400, Doris Night
>> > wrote:
>> >
>> >> On Tue, 05 Apr 2016 09:00:32 -0400, William > wrote:
>> >>
>> >> >What is your method of rotating foods including leftovers into the
>> >> >refrigerator and out to be eaten or dumped into the garbage?
>> >> >
>> >> >William
>> >>
>> >> I keep a black marker in my kitchen drawer, and whenever I open
>> >> something and only use part of it, like a box of chicken stock or a
>> >> jar of pasata, I write the day I opened it on the top of the
>> >> container. Boxed stock is supposed to be used within 2 weeks of
>> >> opening, so this way you don't have to worry about remembering when is
>> >> has to be used.
>> >>
>> >Good idea! I need to get better about marking dates. I try to
>> >remember to label my baking soda and baking powder because I use them
>> >so slowly, but often forget.
>>
>> I get baking soda and baking powder in the bulk section at Winco.
>> Buying that way makes it so much easier to keep everything fresh and
>> it is less expensive.
>> Janet US
>
>No Winco here and I haven't ever seen them in a bulk section. They're
>cheap enough that I don't mind replacing them, but I need to be better
>about putting a date on the package. I was caught off guard once with
>the baking soda - everything was fresh, but whatever it was didn't
>turn out the way it should have - so I looked at the box and it was a
>year or two out of date. I've gotten much better about refreshing
>them since then.

I mentioned baking soda going out of date once and the men here
informed me that baking soda had no reason to fail. Maybe everyone
who addressed me at time is no longer here.
Janet US

On Tuesday, April 5, 2016 at 9:00:43 AM UTC-4, BigC300 wrote:
> What is your method of rotating foods including leftovers into the
> refrigerator and out to be eaten or dumped into the garbage?
>
> William

By guess and by golly:

When did I cook this?
Is it acidic?
Does it look or smell funny?
And, occasionally:
Aw, hell. It's yogurt. How could I tell if it's gone bad?

I'll keep meat a week, and stuff like salsa or
spaghetti sauce until it's fuzzy on top. Generally,
though, things just get eaten up before it comes to
that.

Cindy Hamilton

"William" > wrote in message
...
> What is your method of rotating foods including leftovers into the
> refrigerator and out to be eaten or dumped into the garbage?
>
> William

I mostly try for no leftovers. If there are any, I plan them. For
instance, knowing that I won't be home and leaving some cooked food in there
for my husband. If I make a big pot of soup, I try to make sure it is eaten
in 4-5 days. I try to buy lunch meat in small amounts unless I plan to use
a lot at once. It's cheaper to buy the huge package at Costco but if we
can't eat it within 7 days of opening, it goes bad.

As far as rotating, I check the dates before I put things in the fridge or
on the shelf. Just because I purchased it today doesn't mean that it has a
better date than what is already there. Older things go to the front or the
top if there is a stack. I also have large, clear trays that slide out and
I try to put all like foods in there. Really makes things easy.

For shelf stable stuff that is soon to go bad, I put it to the left of the
stove. Currently there is some pizza sauce. I will make pizza soon but I
have ground beef to be used by then 9th so I will make a pot of chili soon.

Then again, in this house, pizza can be made at any time. Doesn't
necessarily count as a meal. Husband will eat it at any time.

If I do get into a situation where I have a lot of foods to be used up in a
short period of time, (like when there is illness and we're not eating
normally), then I will just make myself a note, planning out the meals in
the order in which I need to make them.