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.

  • JohnnyEnzyme@piefed.socialEnglish
    0·
    6 days ago

    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.

    • FauxPseudo @lemmy.worldOPM
      0·
      5 days ago

      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.

      • JohnnyEnzyme@piefed.socialEnglish
        0·
        4 days ago

        Refrigerated peanut butter is a waste of resources and makes peanut butter harder to use.

        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.

          • JohnnyEnzyme@piefed.socialEnglish
            0·
            4 days ago

            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.

            • StickyDango@lemmy.worldEnglish
              2·
              2 days ago

              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. 😁

              • JohnnyEnzyme@piefed.socialEnglish
                2·
                2 days ago

                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.