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Old 02-11-2008, 04:54 PM   #11
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I got that email several years ago..heard it wasn't true
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Old 02-11-2008, 05:32 PM   #12
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I hear you Callisto in NC,
I live with my two daughters, one is a vegetarian and I do all the cooking. We all learned to plan in advance and cook small portions.
Other than stocks or sauces, I pretty much store leftovers. They are recycled the next day, since I gotta make room in the fridge for fresh produce.
Our garbage is one 30 lts (8 Gal) bag per week max., most of the time half of that.
Same as you, I can't imagine tossing out food.
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Old 02-13-2008, 10:39 AM   #13
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My only concern about plastic is that it can absorb fat molecules, which means a) they can absorb odors and flavors, and perhaps impart them to other foods, and b) it is really hard to whip egg whites in a bowl that has absorbed fat, since the fat prevents the bubbles from forming somehow.

As for plastics in the microwave, I have never really concerned myself with it, but then I hardly ever use the microwave.
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Old 02-22-2008, 11:31 PM   #14
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Most of the time we heat our food in our plates. I never use saran wrap to cover, but use paper plates. We find that we like that better than paper towels,because the towels fall down more in the food than the plates.
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Old 02-23-2008, 07:21 PM   #15
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My only concern about plastic is that it can absorb fat molecules, which means a) they can absorb odors and flavors, and perhaps impart them to other foods, and b) it is really hard to whip egg whites in a bowl that has absorbed fat, since the fat prevents the bubbles from forming somehow. ...
Plastics are chemically "cousins" of fats ... flexible plastics contain "plasticizers" which are even more closely related (kissing cousins). The plastric doesn't absorb the fat per se - the fat chemically bonds to the surface of the plastic. That's why you can't wash it out or get rid of the stains from something like a tomato sauce no matter what you try (vinegar, bleach, etc.). It's like trying to wash out the seasoning on a 25-year old cast iron skillet with only cold water.

Rigid plastics without plasticizers - like polycarbonate plastics - are far enough removed chemically from fats that they do not stain - but I've never tried to whip egg whites in polycarbonate plastic simply because I don't have any containers that are an appropriate shape.

As for the microwave - I only use "microwave safe" items - plastic, glass, pottery, etc.

As for the cancer causing items liberated by the microwave ... you probably get more from grilling a steak on an outdoor grill.
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Old 02-23-2008, 07:46 PM   #16
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food spoiling in the fridge is much more a cause of the fridge being too warm. The fridge should be below 40* F... 37* is great ... your food will last much longer.
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Old 02-23-2008, 10:39 PM   #17
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I got that email several years ago..heard it wasn't true


I believe you're right. That is totally false.
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