Turning your AC completely off during the summer is more inefficient than simply turning it up to ~85. It takes a lot of energy to cool off when you are starting above 85. ...and yes, freezing Girl Scout Thin Mints also rocks. Oh, and frozen Blue Bell, mmmmm ...the best.
I actually don't use real butter, but rather Brummel and Brown spread (mostly made of yogurt....good stuff). But I do refrigerate it. Ketchup - yep, I refrigerate that too. I actually like cold ketchup, especially with french fries, which I don't eat often. I also refrigerate bread. Bread lasts about 4-5 times longer in the fridge than at room temperature. It's fantastic! Sure, it gets a bit "tough" in the fridge after a while, but if you put it in your microwave for about 10-12 seconds, it's perfect. Seriously, buy two loaves of the same bread with the same expiration date, and refrigerate one, and leave the other at room temperature. You will be amazed.
Not a food... but my grandma had a thing about freezing her AA or AAA or 9-Volt batteries... She claimed it made them last longer. Anyone ever hear that one?
Sorry dude....hate to bust your bubble here, but bread actually goes stale faster in the fridge: http://www.cooksillustrated.com/foodscience.asp?foodscienceid=198&bdc=2376 http://www.preparedpantry.com/index.asp?PageAction=Custom&ID=70 http://breadnet.net/daily.html
I have years of experience that says the opposite. It takes me 3 weeks to eat a loaf of bread, so there's no way I could keep it out. It keeps for all 3 weeks in the refrigerator.
I can trump your yrs of experience with links of food science It's true that keeping it in the fridge will help r****d mold growth, but its a proven fact that it makes it go stale faster. I quote: "It turns out that the staling process, which involves a change in the structure of the starch in the bread dough, happens at a much faster rate at temperatures right around refrigerator temperatures. So in fact, if you want to keep bread edible for a few days, the best thing to do for it is just to keep it at room temperature. It'll actually stale much more slowly at room temperature than it will in the refrigerator, which we normally think of as a place to make things last longer. If you want to keep bread for more than just a few days, the best thing to do is to freeze it, because the temperature of the bread passes through refrigerator temperature pretty quickly on its way to getting completely frozen. And so it spends relatively little time in that critical temperature range and doesn't stale as badly." More links for your perusal... http://www.dietdetective.com/content/view/1135/159/ http://www.alaska.edu/uaf/ces/hhfd/faq.xml http://pulse.igc.org/archive/Sep04/3267.html (the above link is where I stole the quote from....) http://sciencelinks.jp/j-east/article/200406/000020040604A0112495.php http://findarticles.com/p/articles/mi_qn4179/is_20071117/ai_n21113239
You're confusing stale vs. moldy. Fridge will stop the moldy, but the stale happens quicker. It's a tradeoff. If it takes you 3 weeks to eat a loaf of bread, you should freeze half of it.
That stuff *is* good. I've pretty much gone to that for my bread buttering needs, and just use the real stuff for cooking.
My cousins used to do that after they went dead. They actually thought it would charge them up again. Both assumptions are wrong.
The reason I said ask someone who has taken organic was in reference to the nasty smell of butyric acid.
Mmm...I love that stuff. My family has always used Brummel and Brown or Country Crock, I don't think my parents ever bought real butter.
I use real butter for cooking recipes. I use margarine or spread when I am making Rice A Roni, macaroni and cheese, or other things of that nature.
Stale? Maybe. But that's why I put it in the microwave for a few seconds. Seems to bring the life right back to the bread and cures the "stale" issue. Even if it's not curing it, it's enough to fool me and to taste good...so I am good with it.
