Brown sugar, butter, craisins, butter roasted pumpkin seeds.
Cost per person: $1.37
Yes, oatmeal for dinner. Time was short after bringing home a foster dog from the shelter. It’s the one that looks like it’s still adjusting.
Brown sugar, butter, craisins, butter roasted pumpkin seeds.
Cost per person: $1.37
Yes, oatmeal for dinner. Time was short after bringing home a foster dog from the shelter. It’s the one that looks like it’s still adjusting.
It could be, but unless something is lab tested and I see the results, I can’t make the call on what actually needs to be refrigerated for food safety, or if it’s just a quality thing (colour change, separation, oxidation, etc.).
Like soy sauce. I’m sure they all say refrigerate after opening, but there’s so much salt in it, I don’t know pathogen could actually grow in it. I keep my soy sauce at room temp. However, oyster sauce stays in the fridge now. Even though it (“keep refrigerated after opening”) has so much salt and sugar in it, I managed to grow something in it, lol.
I generally follow storage instructions on the label, but it’s like smoking. Some people just get lucky and live a long life without any issues.
Thanks for expanding on all that. Far as I know, however, there are indeed some things that (according to best science) don’t actually need to be refrigerated in common climate situations, such as most forms of honey and peanut butter.
Refrigerated peanut butter is a waste of resources and makes peanut butter harder to use.
A lot of jellies, jams and preserves don’t need refrigeration if you use a clean knife, don’t get any bread crumbs in there and are probably going to empty that jar within two weeks.
Just speculation on my part, but I was leaving in the possibilery that some American-style heavily-modified PB could be at risk at room temp. For example, loaded with HF corn sweeteners, emulsifiers, etc.
I loved my college Nutrition class way back when, but I don’t remember it covering stuff like this.
That stuff has so much sugar in it that nothing will grow. Just like honey.
Common bacteria (etc) love various refined sugars in the presence of free water, but yeah, based on a couple quick searches just now, it doesn’t seem like there’s enough moisture for them in even American-style PB and salad dressings, etc. IIRC acidity also plays a role. (note: I’m talking as someone whose fridge has been on the fritz for a while!)
Just got back from the store. Will follow up on those messages in a bit.
Yup, pH (acidity), water activity (moisture) play huge roles in shelf stability. We could get scientific, but it goes deep. To assist with those (Aw/pH), additives can be used to inhibit microbial growth, like sulphites, sodium benzoate.
I’m slow responding atm, too. I’m now overseas, so enjoying my time adventuring than being on me phone. 😁
Oh, you naughty thing!
Anyway, good to hear, and thanks for adding on.