"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-16-2012, 09:26 AM   #1
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Table Of Condiments That Periodically Go Bad

Came across this the other day and I thought I would share it with you. Should spark some discussion. Interesting enough..Table of Condiments
That Periodically Go Bad


http://www.stumbleupon.com/su/2ofkxG...ndiments.html/

__________________

Rocklobster is offline   Reply With Quote
Old 02-16-2012, 09:28 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,521
Link doesn't work for me.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-16-2012, 09:43 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,521
Works now. Thanks.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-16-2012, 09:59 AM   #4
Senior Cook
 
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
Somebody had entirely too much time on his hands.
__________________
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
HistoricFoodie is offline   Reply With Quote
Old 02-16-2012, 11:09 AM   #5
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,098
Quote:
Originally Posted by HistoricFoodie View Post
Somebody had entirely too much time on his hands.

And not enough knowledge about food. Hardly any of that stuff is right.

Pepper never goes bad. Neither does vinegar.

Or honey.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-16-2012, 11:44 AM   #6
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,959
Quote:
Originally Posted by HistoricFoodie View Post
Somebody had entirely too much time on his hands.
So I guess this could be called The Periodic Table of the Condiments?

If that somebody has even more free time on their hands they could write a song about them!
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 02-16-2012, 11:54 AM   #7
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
The disclaimers are interesting.

Disclaimers

We do not guarantee that any of the above information is in any way accurate. For instance, it was pointed out recently that vegemite is unfit for human consumption upon opening. (We agree - it's vile stuff). However, tests show it is an effective form of reactor shielding. As a note, we did not write the above table. We stole it from some weird day planner we saw somewhere back in 1997. We're not trying to get credit that's not ours. It was more of a tribute. Really.
We are accepting random donations, however. Just in case you were interested.
Update: We just received this information from a random net browser:
It appeared in a mock calendar diary for 1997 and was produced by Potlatch (the paper company) under the title "365 Ben Days." The concept and design was by Dana Arnett, Ken Fox, Fletcher Martin and John Naresky of VSA Partners, Chicago.
Bigjim68 is offline   Reply With Quote
Old 02-16-2012, 12:10 PM   #8
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by jennyema View Post
Pepper never goes bad. Neither does vinegar.
I don't know about pepper, but I can tell you that vinegar goes bad. I've had red wine vinegar that eventually oxidized and developed some seriously disgusting sediment in the bottom of the bottle.
Steve Kroll is offline   Reply With Quote
Old 02-16-2012, 01:44 PM   #9
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
IMO the article linked in the OP is a humor piece, not intended to be taken seriously.
Greg Who Cooks is offline   Reply With Quote
Old 02-16-2012, 01:51 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,191
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Steve Kroll View Post
I don't know about pepper, but I can tell you that vinegar goes bad. I've had red wine vinegar that eventually oxidized and developed some seriously disgusting sediment in the bottom of the bottle.
Was that sediment or mother? Mother of vinegar - Wikipedia, the free encyclopedia
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-16-2012, 02:08 PM   #11
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Are there any condiments that don't go bad ever? (Not including dry condiments like salt or seasoning mixes which may lose their potency or otherwise become unattractive but are still usable.)

Any moist condiment I can think of with moisture (ketchup, mayonnaise, relish, etc.) has got to have some kind of maximum shelf life. You know for sure when you see mold or other discoloration forming.

I like to mark purchase date on my condiments using a permanent market. I've often found condiments that have been in my refrigerator for several years, which I often toss and get a new replacement just out of principle.
Greg Who Cooks is offline   Reply With Quote
Old 02-16-2012, 02:40 PM   #12
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,098
Quote:
Originally Posted by Steve Kroll View Post
I don't know about pepper, but I can tell you that vinegar goes bad. I've had red wine vinegar that eventually oxidized and developed some seriously disgusting sediment in the bottom of the bottle.

But it still didn't go bad. It was still safe to consume.

Even unpasteurized vinegar is still ok after it develops a mother. Mothers look a lot different than sediment.

Soy sauce, fish sauce are also things that dont go bad.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-16-2012, 02:40 PM   #13
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by taxlady View Post
No, it was black sediment. Maybe it wasn't "bad" in the sense that it was spoiled, but it was definitely "off".
Steve Kroll is offline   Reply With Quote
Old 02-16-2012, 02:43 PM   #14
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,098
who knew there was a "Vinegar Institute?"

What is “Mother”?

“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf.
After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.
How Long Does Vinegar Last?

The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-16-2012, 03:02 PM   #15
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
This should solve the problem of mother in vinegar. Vinegar worms were sold years ago as fish food. May still be. They eat the bacteria, or mother, in vinegar. Vinegar manufacturers just filter them out. (Wikepedia)

Turbatrix aceti (Vinegar eels, Vinegar nematode) are free-living nematodes that feed on the microbial culture, called mother of vinegar used to create vinegar, and may be found in unfiltered vinegar. Vinegar eels are often given to fry (baby fish) as a live food, like microworms.
Although they are harmless and non-parasitic, leaving eels in vinegar is considered objectionable in the United States and is not permitted in vinegar destined for American consumers. [1] Manufacturers normally filter and pasteurize their product prior to bottling, destroying the live bacterial and yeast culture that these nematodes require for sustenance.[2]. They are usually about 2mm long and feed on the bacteria from apples
Bigjim68 is offline   Reply With Quote
Old 02-16-2012, 04:08 PM   #16
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,959
Quote:
Originally Posted by Gourmet Greg View Post
Are there any condiments that don't go bad ever?
Honey never, ever goes bad. They found honey in Egyptian tombs that was still useable.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 02-16-2012, 05:08 PM   #17
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,231
We have that hanging on the refrigerator at work. As a former bio/chem major and a foodie I got a great laugh out if it. Great humor/parody IMHO.



Quote:
Originally Posted by Rocklobster View Post
Came across this the other day and I thought I would share it with you. Should spark some discussion. Interesting enough..Table of Condiments
That Periodically Go Bad


http://www.stumbleupon.com/su/2ofkxG/backtable.org/~blade/fnord/condiments.html/
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 02-16-2012, 06:20 PM   #18
Sous Chef
 
Merlot's Avatar
 
Join Date: Dec 2011
Location: WV
Posts: 952
Well darn, gonna have to go throw out everything I own
__________________
You are the BOSS of that dough. – Julia Child
Merlot is offline   Reply With Quote
Old 02-18-2012, 12:01 PM   #19
Executive Chef
 
Join Date: Mar 2008
Posts: 3,671


Go to the link on the bottom of the periodic table: FNORD
even funnier.
Quote:
F.N.O.R.D. -- A Non-Prophet Organization

F.N.O.R.D. is a Discordian disorganization dedicated to....
Well, We at F.N.O.R.D. aren't really dedicated to anything, per se, but, as we at F.N.O.R.D. like to say:
We think all right thinking people in this world are SICK and TIRED of being told that ordinary, decent people are not fed up in this world with being sick and tired. We certainly are. And we're sick and tired of being told that we're not. (here is an opposing view)
__________________

__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 10:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×