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Came home to a dead refrigerator. The outlet is dead, so is the fridge. (Tried it in a working outlet.) We had bad thunderstorms and lightning last night.
Questionable items:
Canned tuna and chicken, never opened.
Mayonaise
German Style Mustard
Ketchup
Soy Sauce
Sesame Oil
Peanut Butter (no preservatives, sugar)
Fruit spread (whole foods brand stuff)
Jar of tomato sauce (never opened)
Bottle of Trader Joe's Island Soyaki (opened)
more as I go through it...
Quote:
Originally Posted by PAlexC
Toss it all, embrace deer meat, powerade and tofu. It'll change your life.
To do that I need to move to San Francisco, grow a beard, and use some Rogaine to grow some chest hair.Quote:
Originally Posted by gerbick
Just found out that my fridge is on a circuit that blew, but the circuit is in the basement apartment downstairs, not mine. So it hasn't been running on my electric bill.
Cranking it up tonight.
I have yet to have anything made with tofu where I am like "damn that is good".
If it's crispy, or mixed in with other stuff, I'm ok with it. Otherwise, it's too mushy for me.
Our electric goes out at least once a month.
A few years ago I used to freak over what might be spoiled and breeding toxins in my hot, sweaty icebox.
I looked it all up and am much relieved.
Everything LeftEye said except for the fruit spread and tomato sauce were 100% spot on.
The fruit spread won't go bad due to the extreme sugar content until you start to see visible mold from the fruit content on the surface.
Even then, only the top layer of moldy spread is bad.
Sugar is as much a preservative as salt.
Tomato sauce on the other hand "cooks" at room temperature, meaning that the emzymes in tomatos cause a chemical reaction in a similar way to citrus acid on seafood at room temperature.
Chemical breakdown occurs and creates the perfect medium and breeding ground for whatever bacterial cultures may be floating by in the air.
Tomato sauce should either be kept at cooking temp to stay safe or refrigerated/frozen to stop bacterial growth.
It's in a sealed jar though, never opened. Unless the button pops up, it should be ok, right?Quote:
Originally Posted by Loyal Rogue
yes, so long as the button doesn't "pop" then it's still under a vacuum and unde canning procedures.
...good...you clarified yourself, loyal. The tomato sauce i buy from the store is on a shelf, unrefrigerated....but if i don't use the whole jar, i toss it after a week in the fridge. I started labeling my opened sauce jars with a sharpie just to be sure.
Ooh then you've yet to taste Singapore's "Tahu Goreng" which translated into FK language is "Fried Tofu". Tangy, spicy satay sauce over fried crispy tofu, with its inner still soft and warm. Sprinkled with sliced cabbage and plenty of grounded sprinkled peanuts. Toss in some freshly squeezed lime juice, yummy!Quote:
Originally Posted by WannaBe_80z
My tomato sauce stays in the cupboard even when it's been opened. Hasn't done me any harm.
^ I think you mean ketchup. Not tomato paste/pureed tomatoes.
all that stuff i'd never keep in the fridge in the first place.... is it especially hot where you are?Quote:
Canned tuna and chicken, never opened.
Mayonaise (if not opened)
German Style Mustard
Ketchup
Soy Sauce
Sesame Oil
Peanut Butter (if not opened)
Fruit spread (if not opened)
Jar of tomato sauce (never opened)
Mayo and Ketchup in the fridge...
Doesn't mayo go bad in the heat?
Mayo is made with eggs people. It belongs in the fridge. Ketchup also belongs in the fridge.
More of a storage issue. My kitchen also gets the late day sun in the summer and can get quite warm. But mustard, ketchup....those typically habitat the American refrigerator.Quote:
Originally Posted by carly1979
The mayo I have is made with canola oil, smelled ok but still...didn't want to take any chances.
how are you brits not keeping tomato sauce in the fridge? that makes no sense to me. none at all.
Canned tomato sauce... not a problem until opened. I do the same. But again... I think the average Brit means ketchup.
Yeah, ketchup. Don't use the cans.