Disagree on all this. I routinely use 1 week as my rule of thumb for most things. I also ignore "sell by" dates, which are often little more than guesses from the packager and its lawyers looking to avoid liability costs. Milk (especially lower fat) is usually good for a week past its date. I have had seafood in the fridge that I've used after 5 days without issue, as well as meat and just about everything else.

If I suspect a piece of food to be bad, I throw it out. I use my senses to determine if it's OK to eat. Does it smell the way I expect it to? Does it feel the way I expect it to? Is it slimy? Does it look like it should? I tossed a red bell pepper last night because it had gotten soft and wrinkly, and when I cut it the cut edge felt slimy. I bought it about 4 days beforehand.

Either I have a cast iron stomach or food poisoning concerns are overwrought, because I don't think I've ever gotten food poisoning.

I've had skim milk turn before the sell by date. Some of it depends on how it is stored both before and after purchasing. However, with leftovers, I generally throw them out after 3-4 days of sitting in the fridge.

Fair. It's just why you have to smell it, touch it, look at it to see if it's good. I think I noticed bad milk before the date once too, come to think of it.

This argument is the same one that can be made for not catching covid despite not wearing a mask. Yes, i believe that you have been lucky. There is no reason to eat week old Chinese food or seafood and take the chance. If you are constantly having to eat week old leftovers maybe you are buying too much food in the first place.

Come to think of it, I usually eat it before the week mark. So there's that.

Also I haven't gotten Covid and I never wear a mask. At home.

A lot of food poisoning occurs because the food is not heated for a period out of the danger zone which kills bacteria. I run the risk everytime I eat a rare steak or burger, and have had some issues, but not to the point I had to be hospitalized. If when reheated, you don't bring it out of the danger zone, it is like eating rare meat, so you can get sick. The chance of mold can occur, even in a fridge after 4-5 days, and you will not see that at first, so just be careful.

Sometimes, if I know I cannot eat a leftover before 3-4 days, I will vacuum pack and freeze it, then it becomes like a frozen dinner. 💡

Early brunch (8:45-ish) because from 11 to 5, I�ll have kid baseball game for score keeping & pitch count, then a 3:30p play date for myself for getting wasted (with fries!!) until 4:45p. Then lyft home to make supper. Sooooo fun!!!

french toast & Turkey bacon
sparkling water

Turkey bacon & 2 eggs over medium
toasted half poppy bagel with butter
Tepid fridge water
coffee with oat milk

😳 Anyone ever seen vinegar turn garlic blue? I haven�t. This is a roast in a crock pot. I added 1/4 cup of water and apple cider vinegar.

"Why has my garlic turned blue?
The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic's flavor). ... When these enzymes are activated by mild acid, they produce blue and green pigments."

After the 2nd Moderna jab, decided to reward myself with a visit (and partake) to Moulin French bakery …

Had time to eat inbetween kid baseball and my play date!
we went to the smoothie place where my child and their SO had a date on Wednesday.

mango smoothie
pina colada smoothie

papaya milk smoothie
chicken teriyaki musubi

really delicious but omg omg my smoothie was SOOO COLD and my mouth felt super cold. So cold!!! Practically freezing. Omg.

My roast was fall-apart delicious and at some point the garlic unturned blue. I had some with arugula.


Crock Pot pork roast rubbed with a smoked salt seasoning blend and arugula for dinner tonight.

Leftover Eric�s Chinese with minor amendments:
leftover mongolian beef with added semi-steamed broccoli
leftover veggie moo shoo with added saut�ed tofu
purple rice

Monday luncheon with The Slayer:
United dumplings, Cortland street Sf ca (parklet outdoor dining)

sichuan won tons in spicy red oil
sichuan Dan Dan noodles
pea shoots (Dow miu) saut�ed with garlic
hot tea

oh so fun and yum. I last saw The Slayer in December for our virtual cookie exchange in our Momz group and it was chilly so The Slayer was in a rush. So great to see The Slayer today :-)

Dinner tonight:
Braised chicken with noodles
Chicken broth with Daikon
Mitsuwa-bought maki rolls
Accompaniments