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Old 06-05-2008, 12:22 AM   #11
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Originally Posted by pot clanger View Post
but I think my fridge is at 42 and I ain't dead YET!
Give it time. It is said that 94% of claimed flu symptoms are actually food poisoning.
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Old 06-05-2008, 01:30 AM   #12
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I'm really overly cautious on stuff like that - I probably would have chucked it all.

Question - why is there ketchup in the fridge? Check the bottle - most big brand types need no refrigeration.
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Old 06-05-2008, 07:04 AM   #13
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Originally Posted by jkath View Post
Question - why is there ketchup in the fridge? Check the bottle - most big brand types need no refrigeration.
I don'y have any relatives, family, friends who do not keep catsup in the fridge. Just the way I was brought up I guess..... but I know I read about room temp catsup being OK here. That's why I figured my tomato based stuff would be OK, because of the acidity.
Plus I love cold catsup. It doesn't taste as "tomatoey" as room temp catsup. A hot french fry, a dip into cold castup, mmmm, the best of both worlds

Obviously your taste may vary
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Old 06-05-2008, 09:49 AM   #14
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Originally Posted by pacanis View Post
I don'y have any relatives, family, friends who do not keep catsup in the fridge. Just the way I was brought up I guess..... but I know I read about room temp catsup being OK here. That's why I figured my tomato based stuff would be OK, because of the acidity.
Plus I love cold catsup. It doesn't taste as "tomatoey" as room temp catsup. A hot french fry, a dip into cold castup, mmmm, the best of both worlds

Obviously your taste may vary
Spaghetti sauce may well have a Ph above the magic 4.6 number. Your list looked very good to me.
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Old 06-05-2008, 09:57 AM   #15
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I was wondering if you have a big cooler , you get some ice from the store and try to keep the stuff cold in there temporarily.
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Old 06-05-2008, 12:59 PM   #16
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Originally Posted by mozart View Post
Spaghetti sauce may well have a Ph above the magic 4.6 number. Your list looked very good to me.

"OH, NOOOOOO", I threw it out already
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Old 06-05-2008, 03:11 PM   #17
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Spaghetti sauce may well have a Ph above the magic 4.6 number. Your list looked very good to me.
Actually you want a number BELOW that number. Lower numbers means acidic.
Though tomato sauce might be acidic enough to survive room temperature, the other non-acidic ingredients would bring the acidic level way down.
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Old 06-05-2008, 06:40 PM   #18
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Actually you want a number BELOW that number. Lower numbers means acidic.
Though tomato sauce might be acidic enough to survive room temperature, the other non-acidic ingredients would bring the acidic level way done.
What mcnerd said
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Old 06-05-2008, 09:08 PM   #19
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You did good, pacanis! The only iffy thing on the list would be the jarred spaghetti sauce ... especially if it had been opened for 3-4 days. Once opened the pH doesn't mean squat - it will mold given time and temp (even at 38F)!

I can think of few things in life as painful as having to throw away bacon ...

Now, if by "Unopened pop-up biscuit container" you mean a can of biscuits - you may want to use these in the very near future. They will not be bad - but they might pop the can open.
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Old 06-05-2008, 09:21 PM   #20
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The question you need to ask yourself is this: Would you eat any of this stuff if you left it on the counter for three days? Regardless if the fridge temperature was 50 or 85, your window of opportunity closed 2 days and 22 hour ago.

50 is the same as room temperature. In other words, anything that isn't 40 is bad and wrong. From what you mentioned, the only thing I'd have kept would have been the ketchup.
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