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Old 12-13-2011, 03:24 PM   #31
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Quote:
Originally Posted by Andy M.

You would think so. Check out this old thread on the topic of ketchup's being left in or out...

Heinz Ketchup

PS, The Heinz ketchup bottle in my fridge says, for best taste refrigerate after opening. It also says for best taste use before 11/28/2011!
I just checked, and my refrigerated Heinz expired 9/28/11!
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Old 12-13-2011, 05:13 PM   #32
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Quote:
Originally Posted by Dawgluver View Post
I just checked, and my refrigerated Heinz expired 9/28/11!
July 28th, 2012 for mine.
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Old 12-13-2011, 05:47 PM   #33
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Besides my other reason, I like keeping some condiments in the fridge because I happen to like them cold. I like cold ketchup on a warm hamburger, or cold mustard on a hot dog. And I like cold butter on warm toast, too, even though it's harder to spread. I like eating it before it all melts.
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Old 12-13-2011, 05:50 PM   #34
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Originally Posted by Dawgluver View Post
I just checked, and my refrigerated Heinz expired 9/28/11!
I've used cupboard stored soy sauce that was close to 25 years old!
I did not go through as much soy sauce back then...
And that's why I keep it in the fridge now. Not because I have to, I obviously tested that out on myself, but because it makes me feel better to
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Old 12-13-2011, 06:19 PM   #35
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Originally Posted by GLC View Post
Fish sauce might fall into the class of stuff that can't really go bad, because it's born bad.

Today's Asian fish sauce is a relative of the ancient Roman garum, the most popular necessity of Roman cuisine. Gaze upon the making of it and dispair.... Bwa-ha-ha!

Recipe for Garum or liquamen, the Roman fish sauce
Fish sauce is one of my favorite condiments. But the 'frige is not the place for it.
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Old 12-13-2011, 07:19 PM   #36
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I didn't realize trying to reclaim some fridge space would trigger so many responses!
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Old 12-13-2011, 09:33 PM   #37
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I'm just going to start getting an extra packet of ketchup when I hit the fast food places. Toss it in a drawer. The bottle I bought expired 4 months ago and it's almost full. Maybe I should buy smaller containers of things I'm not using regularly.
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Old 12-13-2011, 09:37 PM   #38
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I can't find a "best before" date on my ketchup.
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Old 12-13-2011, 09:53 PM   #39
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Originally Posted by taxlady
I can't find a "best before" date on my ketchup.
Mine was stamped on the top. Huh. I use a lot of ketchup, I thought. Srirachi date is a bit harder to find, it's found on the bottle, and really hard to see.

(frantically inspecting condiments)

Mustard, toast. Horseradish, out of date. Dang.
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Old 12-13-2011, 10:17 PM   #40
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Originally Posted by PrincessFiona60 View Post
I'm just going to start getting an extra packet of ketchup when I hit the fast food places. Toss it in a drawer. The bottle I bought expired 4 months ago and it's almost full. Maybe I should buy smaller containers of things I'm not using regularly.
I'm slowly moving toward not buying those things that I can use up in short order. Catsup is one of those. Everything needed is likely in the kitchen of every active cook. Especially for the simply version using tomato paste and powders. And no sugar in the make-as-needed. Mayo kind of goes without saying for any picky cook. Of course, some things are difficult or impossible. I won't be making soy sauce from scratch any time soon, and I could easily make my own liquid smoke but won't bother. But sweet chili Thai sauce is easy enough and can be modified for different emphasis for different dishes. Pad Thai sauce is easy, too, so long as you keep tamarind paste and fish sauce, but those are real basics that you need to make up many things. Pastes like anchovy and wasabi and such last next to forever in the refrigerator and take up almost no space, so I don't mind keeping them on hand any more than I mind keeping a well-stocked supply of durable spices. And having all those ingredients frees you from the choices of manufacturers of ready-mades, so you can craft something special to suit. It's just cooking.
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