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It's been in the fridge how long????

post #1 of 10
Thread Starter 
Haven't had time to clean my fridge this month. Yesterday I walked in on my husband eating left over turkey - from thanksgiving! It was wrapped with cling film and sat in the fridge for the past 3 weeks - I don't normally eat left overs if they are more than 3 days old honestly. How long do you keep left overs?

I made some chive butter around the same time. Is it spoiled?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 10
Heh heh. :) Even ice will grow mold if left in the freezer too long. ;)

j/k don't take that seriously. (I know some people would)
post #3 of 10
Long-time ChefTalk members know that I live dangerously. :p I tend to keep foods far longer than the "prescribed" times (see, for example, the Table of Condiments That Periodically Go Bad. I'm still here, as is my husband. :lol:

I say: if the turkey was well wrapped and the fridge was cold, and he made sure it first that wasn't fuzzy, he should be fine.

So long as it is in a tightly closed container, the butter should be, too. The only possible problem, again, is mold if it was contaminated when put away. If not, enjoy some on your veggies tonight! :lips:

ETA: Kuan, my ice would just disappear. :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 10
[quote=Koukouvagia;251603]How long do you keep left overs?
quote]

HubbyDearest also is prone to eating anything that "doesn't smell bad", regardless how old it might be. Is it a guy thing? :lol:

To prevent him from harming himself, I try to put a label on all the leftovers..what is it, and when it went in there. In theory, it accomplishes two things: 1. It keeps HubbyDearest from lifting the lid, then not putting it back on tight (I said "in theory"...the reality of it is, he can't help himself:look:)
2. May it will get used or tossed out before it reaches critical mass.

I typically clean the fridge the night before, or the morning of, trash collection. Anything older than 4 days goes away.

I
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #5 of 10
same here. I'm pretty good about not having old stuff in the fridge. If i don't eat it in 2 days, it usually goes out. ....except for those treasures I have in the fridge like duck confit & prosciutto and such that don't really go bad before I eat them.
post #6 of 10
Hi my name's Julie and I've got a fancy food hoarding problem.....

multi year country ham
waxed cheese
truffles sealed in a canning jar from 1/6....Jan. 2006......

Some heirloom pork chops frozen from a Oct 23, 2006 pig tasting.....though I am now thawing one package out today and a 6x6" hunk of maple bacon a buddy cured. sad. very sad.

condiments made and recieved....jams, pickles, chutney....oh man.....some from 2006....

Cleaned my home fridge out yesterday including the freezer section....it felt good......so where did all the apple glaze come from, oh right the gallons of apple cider that needed to be used or pitched, cus the freezers were FULL.

Chocolate, little bits of premium chocolates.....crazy lady......

One of the things I've done with aged hard cheeses is shredded them put them in a crock or canning jar with butter, sherry and dried mustard, aka potted cheese.....now the thing is to then serve or eat the potted cheese..

3 week old turkey, :eek: and he's still alive :confused: wow
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 10
Thank goodness my husband doest have anything to do with my business...

... His idea of eatability is, " If the dog wont touch it it must be off"
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #8 of 10
Thread Starter 
Yes he seems to have survived the 3 - week old turkey Shroom. But you on the other hand have a problem on your hands. First of all hoarding of any type can affect your emotional and mental health and second, even the good stuff will go bad.

This reminds me of a friend who has nice jewelry, nice purses, nice coats, nice clothes, nice plates, nice everything, but who chooses never to use any of her nice things because she wants to save them for a special occassion. In all the 5 years I have known her she's gotten engaged, married, promotions, pregnant, and had lots of festive parties and outtings and have never seen her once use any of her nice things, not a single one! In fact I don't think I've seen her beautiful engagement ring since before her wedding! So now I ask you, are you keeping these nice things for a special occassion? Sooner or later you'll look back and not know what happened to all those years. You know we can't take that stuff with us when we check out so live it up and enjoy it now.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 10
As I've mentioned on another thread, I've found a couple four- or five-year-old fruitcakes in the back of a cabinet, and I'm resoaking them with booze to make them soft enough to bite.

I fed a piece to my wife, waited a couple days, and she's still fine, so I tried a piece myself. ;)

It's quite good. My fruitcakes are almost all fruit and nuts, with just enough very dark batter to stick the fruits together.

Mike
travelling gourmand
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travelling gourmand
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post #10 of 10
Thanks for your comments....I have spells that I entertain, and in those instances (even casual meals, which are pretty much all) use ironed napkins, china, glasses....wine glasses, tablecloths....just standard opperating procedures around here, even outside dining.

I'll post pix when I figure out how to get them on line.

Most of the time I totally forget about the bits in the back corner of one of the fridges.....Jan 1 makes sense, to pull it out for breakfast....country ham, farm eggs, good cheddar, biscuits, (black eyed peas/greens)
cooking with all your senses.....
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cooking with all your senses.....
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