In article
<super70s-5F6E17.22243918072022@reader01.eternal-september.org>,
super70s <super70s@super70s.invalid> wrote:

> In article <180720221715343921%nope@noway.com>,
> A Friend <nope@noway.com> wrote:
>
> > In article
> > <super70s-661416.15002418072022@reader01.eternal-september.org>,
> > super70s <super70s@super70s.invalid> wrote:
> >
> > > In article <tb2mt9$bl71$1@solani.org>, suzeeq <suzee@imbris.com> wrote:
> > >
> > > > On 7/17/2022 8:56 PM, super70s wrote:
> > > > > In article <tb25jc$c2d5$1@solani.org>, suzeeq <suzee@imbris.com>
> > > > > wrote:
> > > > >
> > > > >> On 7/17/2022 3:55 PM, Bill Idgerant wrote:
> > > > >>> On 2022-07-17 12:31 p.m., Ed Stasiak wrote:
> > > > >>>>> Bill Idgerant
> > > > >>>>>
> > > > >>>>> That should be enough to get you started. Welcome!
> > > > >>>>
> > > > >>>> When I was a kid, we used to go to St.Thomas Ontario a couple of
> > > > >>>> times
> > > > >>>> each summer, as dad had Polish friends from the war living there
> > > > >>>> and
> > > > >>>> once when we were at the beach in Port Stanley, I ordered some
> > > > >>>> fries
> > > > >>>> and when I doused them in ketchup, it was all thin and vinegary,
> > > > >>>> which
> > > > >>>> I was told is how Canadians like it (it was ok).
> > > > >>>
> > > > >>> That's not the way ketchup/catsup is available here in Western
> > > > >>> Canada.
> > > > >>> Regular pound-the-bottom-of-the-bottle is standard, although now we
> > > > >>> have
> > > > >>> the space age type squeeze bottle that gets the stuff out before the
> > > > >>> fries go cold.
> > > > >>>
> > > > >> You have to shake the bottle first and that mixes the liquid part
> > > > >> better
> > > > >> with the solids so it moves better. Just make sure the lid's on it
> > > > >> before shaking...
> > > > >
> > > > > I just squirt the watery part down the sink drain before each use.
> > > > >
> > > > Pretty soon, you're only going to be left with the solids which won't
> > > > move. Next time, try shaking it.
> > >
> > > Nah, it doesn't make it any thicker or slower moving that I notice.
> > > Shaking is too much work.
> > >
> > > I used to keep my ketchup in the fridge but I just started leaving it
> > > out all the time, on my eating table for easy access. I figure if
> > > restaurants do it all the time and nobody dies I could do it too.
> >
> >
> > My mom never refrigerated ketchup, and the only consequence was a
> > crusty buildup at the top of the bottle. It was rather tasty,
> > actually. (Kids will eat anything.) I refrigerate it.
> >
> > BTW I recently found a bottle of Heinz stuck above the chiller in the
> > small fridge I have in my home office. It had been on its side,
> > undisturbed, for years. (The expiration date was seven or eight years
> > before.) The ketchup had separated over time into red, clear and icky
> > yellow-green layers. I didn't open the bottle to see if it smelled; I
> > assume it did. I was just happy it didn't explode on its way to the
> > outside trash.
>
> I remember reading one time somebody wrote into Butterball and asked
> them if it was okay to thaw and cook a turkey that had been stored in
> their freezer for about 8 years. Interestingly, Butterball said it would
> be OK. I guess YMMV though if you live in an area that had a prolonged
> power outage for several days.

I think it depends on what temperature your freezer is set at. Ours
came preset at 19 F. I turned that down to -5 F. We used to have
power outages that lasted as long as eight hours and, even without
power, the freezer would never go above 20 F. I've left it at -5
because you never know when the next big blackout will come.

On Mon, 18 Jul 2022 22:24:39 -0500, super70s
<super70s@super70s.invalid> wrote:

>I remember reading one time somebody wrote into Butterball and asked
>them if it was okay to thaw and cook a turkey that had been stored in
>their freezer for about 8 years. Interestingly, Butterball said it would
>be OK. I guess YMMV though if you live in an area that had a prolonged
>power outage for several days.

There was a case in Vancouver some 20 years ago concerning a man who
had been arrested for fishing salmon out of season. The evidence was
stored in a police freezer and each time the case came to course the
evidence was transported to court in one of those styrofoam coolers.

The case was remanded several times and finally dismissed about 3
months after having taken 3 months to come to trial in the first
place.

After the case was dismissed the police were required to return the
evidence to the dismissed and the police report said that the officer
showed his judgement in not filing assault charges against the
formerly accused after he was given his salmon back (which had been
frozen and unfrozen at least a dozen times over 6+ months since the
original incident)......"he refused return of his property in
extremely obscene terms"

A Friend <nope@noway.com> writes:

> In article
> <super70s-661416.15002418072022@reader01.eternal-september.org>,
> super70s <super70s@super70s.invalid> wrote:

>> I used to keep my ketchup in the fridge but I just started leaving it
>> out all the time, on my eating table for easy access. I figure if
>> restaurants do it all the time and nobody dies I could do it too.
>
> My mom never refrigerated ketchup, and the only consequence was a
> crusty buildup at the top of the bottle. It was rather tasty,
> actually. (Kids will eat anything.) I refrigerate it.

I used to refrigerate ketchup (which I only kept around for guests,
because I never eat it myself) precisely because my mom always did, and
I just copied her without thinking.

When I lived in England in the '90s, my English flatmate bit her tongue
for about two months before she finally couldn't contain herself any
longer.

"You Americans put your sauces [condiments] in the fridge!"

I thought about it for a few seconds and realized her frustration was
mostly justified. Pickling was what people did before they had
refrigeration. I took my pickles out of the fridge. I read the
ingredients on my French mustard (the local stuff almost took my head
off), and sure enough, lots of vinegar and salt, so that came out too.

I looked at the ingredients on her ketchup bottle, which was sitting on
top of the fridge. Lots of vinegar, sugar, and salt, so that was safe,
and nowhere on the label did it say it needed to be refrigerated.

I was able to get her to compromise on the mayonnaise. I pointed out
that the high oil content made it vulnerable to going rancid, plus the
fat-soluble ingredients might separate from the water-soluble
ingredients if it were kept warm.

I've left the pickles and mustard out ever since.

-Micky

On Tue, 2 Aug 2022 02:52:24 +0000 (UTC),
MDuPree@theworld.com.snip.to.reply (Micky DuPree) wrote:

>A Friend <nope@noway.com> writes:
>
>> In article
>> <super70s-661416.15002418072022@reader01.eternal-september.org>,
>> super70s <super70s@super70s.invalid> wrote:
>
>>> I used to keep my ketchup in the fridge but I just started leaving it
>>> out all the time, on my eating table for easy access. I figure if
>>> restaurants do it all the time and nobody dies I could do it too.
>>
>> My mom never refrigerated ketchup, and the only consequence was a
>> crusty buildup at the top of the bottle. It was rather tasty,
>> actually. (Kids will eat anything.) I refrigerate it.
>
>I used to refrigerate ketchup (which I only kept around for guests,
>because I never eat it myself) precisely because my mom always did, and
>I just copied her without thinking.
>
>When I lived in England in the '90s, my English flatmate bit her tongue
>for about two months before she finally couldn't contain herself any
>longer.
>
>"You Americans put your sauces [condiments] in the fridge!"
>
>I thought about it for a few seconds and realized her frustration was
>mostly justified. Pickling was what people did before they had
>refrigeration. I took my pickles out of the fridge. I read the
>ingredients on my French mustard (the local stuff almost took my head
>off), and sure enough, lots of vinegar and salt, so that came out too.
>
>I looked at the ingredients on her ketchup bottle, which was sitting on
>top of the fridge. Lots of vinegar, sugar, and salt, so that was safe,
>and nowhere on the label did it say it needed to be refrigerated.
>
>I was able to get her to compromise on the mayonnaise. I pointed out
>that the high oil content made it vulnerable to going rancid, plus the
>fat-soluble ingredients might separate from the water-soluble
>ingredients if it were kept warm.
>
>I've left the pickles and mustard out ever since.

While the products can survive outside of the refrigerator my mustard
and ketchup bottles both say "For best results keep refrigerated."
Since I live alone the bottles will last a long time so I keep mine in
fridge. Back in the day when I was a kid we didn't bother with that
but no bottle was going to last more than a month, if that.

shawn <nanoflower@notforg.m.a.i.l.com> wrote:
> On Tue, 2 Aug 2022 02:52:24 +0000 (UTC),
> MDuPree@theworld.com.snip.to.reply (Micky DuPree) wrote:
>
>> A Friend <nope@noway.com> writes:
>>
>>> In article
>>> <super70s-661416.15002418072022@reader01.eternal-september.org>,
>>> super70s <super70s@super70s.invalid> wrote:
>>
>>>> I used to keep my ketchup in the fridge but I just started leaving it
>>>> out all the time, on my eating table for easy access. I figure if
>>>> restaurants do it all the time and nobody dies I could do it too.
>>>
>>> My mom never refrigerated ketchup, and the only consequence was a
>>> crusty buildup at the top of the bottle. It was rather tasty,
>>> actually. (Kids will eat anything.) I refrigerate it.
>>
>> I used to refrigerate ketchup (which I only kept around for guests,
>> because I never eat it myself) precisely because my mom always did, and
>> I just copied her without thinking.
>>
>> When I lived in England in the '90s, my English flatmate bit her tongue
>> for about two months before she finally couldn't contain herself any
>> longer.
>>
>> "You Americans put your sauces [condiments] in the fridge!"
>>
>> I thought about it for a few seconds and realized her frustration was
>> mostly justified. Pickling was what people did before they had
>> refrigeration. I took my pickles out of the fridge. I read the
>> ingredients on my French mustard (the local stuff almost took my head
>> off), and sure enough, lots of vinegar and salt, so that came out too.
>>
>> I looked at the ingredients on her ketchup bottle, which was sitting on
>> top of the fridge. Lots of vinegar, sugar, and salt, so that was safe,
>> and nowhere on the label did it say it needed to be refrigerated.
>>
>> I was able to get her to compromise on the mayonnaise. I pointed out
>> that the high oil content made it vulnerable to going rancid, plus the
>> fat-soluble ingredients might separate from the water-soluble
>> ingredients if it were kept warm.
>>
>> I've left the pickles and mustard out ever since.
>
> While the products can survive outside of the refrigerator my mustard
> and ketchup bottles both say "For best results keep refrigerated."
> Since I live alone the bottles will last a long time so I keep mine in
> fridge. Back in the day when I was a kid we didn't bother with that
> but no bottle was going to last more than a month, if that.
>

This is why I buy the small bottles of things. I realize it’s not
cost-effective. Very often the small bottles cost more than the large
bottles. But if I get a large bottle of anything I’ll end up throwing it
away while it’s still half full.

--
The last thing I want to do is hurt you, but it is still on my list.