100%. Then you have it on hand for whenever you want a little spice. Goes so well with noods.

Yup. Extra loaded for the extra hunger!

Can confirm, ants in Australia are evil.

Though I haven’t done research on this topic, I do have a first hand account of how freaky red bull ants are.

I’ve gone hiking and sometimes I come across them. I usually hike with poles, so I always look before I plant. I planted by a red bill ant once, and it really took offense. It kept facing me no matter which direction I was from it, like it was waiting for an opening to climb my shoe, sock, and get my leg. I have been “stalked” when taking small steps away.

I don’t think they sting, but their mandibles, though. 💀 Not sure if there’s any documented deaths caused by this ant, but it sure would hurt being bit. Same with bull ants. Deaths from anaphylaxis probably, though.

Ohhhh I’ve been craving cheesy zaatar manouche 🤤

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. 😁

My go-to are couscous salad with sun-dried tomato and feta because it’s really quick and you can make a lot, and peanut sauce noodle salad.

Summer time, this is one of my faves: bibim guksu (spicy Korean noodles)

Recently I’ve been going hard on the lentils, beans, and pulses. Curry soup with chickpeas and potatoes (I add lentils) Any curry, really. Chickpeas and lentils.

Winter is coming. I love this creamy vegetable soup because it is super low Calories and loaded with veg and no lactose if you prefer not. Still so creamy. It’s great when you need to clear out the dying veg in the fridge.

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.

Hm, depends on the ingredients and the environment that it’s in. Mayo-types usually have oil as first ingredient, pasteurised egg (if vego or vegan: chickpea juice/aquafaba), but they also often have a lot of additives like salt, sugar, lemon juice or vinegar, and EDTA, which inhibit microbial growth… So yes, I guess these can be left at room temperature for a certain amount of time. I would be more lenient with tomato sauce/ketchup and mustard at room temp before I leave mayo out.

In saying that, all it takes is for someone to double dip, put their finger on the edge/nozzle, or some stray bacteria/mould to get in and slowly break down the sugars and acids enough to kill itself off and let mould take over.

If homemade, 100% in the fridge. Trust nobody. 😂

Also, I don’t like room temperature mayo as a taste/texture preference anyway - hot or cold only. I imagine that left out at room temp long enough, it starts to either crust over or separate. I live in Australia, I put bread in the fridge after a few days in summer, but in winter, my house inside is colder than it is outside.

Thanks for the tag! I like food queries. I hope that answered your question, there’s just a lot of variables to consider so it’s not easy to just say yes or no! 😅

Fixed. 😂

I’ve got some more bread, avos, and eggs and crispy chilli oil in the fridge. I have the ingredients to make more chilli oil if needed. Come on over. 😁

Using my right hand’s index and thumb to grab a hold of two adjacent corners, and then using my middle finger to lift from the bottom. Take a bite out of an opposite corner, and then feel the chilli oil drip down my finger.

Take another bite that shares about 10% of the previous bite, get a little bit of avocado on my nose, and feel the chilli oil drip down the back of my hand and towards my wrist.

Making a mess, basically!

I would usually do a poached or fried egg, but I was starving and already had a boiled egg in the fridge.

But a large Shepherd avo was $0.89 AUD! Tax included. ;)

Thank you! Easy, lazy breakfast.

It was delicious, thank you!