On Jun 24, 6:34*am, dh@. wrote:
> On Tue, 23 Jun 2009 19:57:31 -0700 (PDT), lf5517a
>
>
>
> > wrote:
> >On Jun 23, 2:13*pm, Chemiker > wrote:
> >> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet >
> >> wrote:
>
> >> >In article >, dh@. wrote:
> >> X
>
> >> >Yeah. Cook more frequently! *1 week is about my limit for cooked food
> >> >safety. After that, it's trash unless it's frozen. *2 weeks is FAR too
> >> >long!
>
> >> Roger that! In this house soups, dairy and ground meats get used
> >> within 4 days or they're outta' here...
>
> >> Alex
>
> >Or, you can boil the cabbage for five minutes on the fourth day and
> >have it last another four days. *
>
> * * Thank you. That makes sense.
>
> >Doesn't work so well for potatoes
> >unless you're making soup of it.
>
> >Kitty
>
> * * Maybe cooking them a little every so often in a microwave?

I don't know about that. the problem with reheating potatoes in the
microwave is they go from fluffy to rubber to rocks in less time than
it takes to shake a lambs tail. I don't think they'd be hot enough to
kill any bacteria in them without drying out to much to be good to
eat.

If you want to reheat your potatoes, why not slice them and fry them
with onions. Then the left overs would keep another four days, IN the
fridge. the ONLY way to reheat potatoes in the microwave is in a
soup, where there will be lots of water to keep the potatoes from
drying out.

I've tried keeping potatoes in the fridge and when I tried eating
them, the middles where either slimy or grey. I'd rather microwave a
fresh potato every day, or bake maybe four twice a week than even
think of eating potatoes which have become moldy. they just don't
smell nice when they get bacterial growth in them and the mold growth
is so varied that I just don't trust any of it.