Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> This past year, I've been storing some stuff at room temp that I used to
>>> refrigerate.
>>>
>>> Onions
>>> Garlic
>>> Potatoes
>>> Tomatoes
>>> citrus fruits
>>> Avocados
>>>
>>> I store all other fruits and veggies under refrigeration.
>>>
>>> Winter squash always has been stored at room temp and lasts for weeks,
>>> altho' I generally get around to cooking it sooner than that. <g>
>>>
>>> I'm finding that 5 of those items simply last longer at room temps.
>>> Tomatoes (I learned here) do lose flavor if refrigerated.
>>>
>>> Comments?
>> I've always kept the fruit in the fridge to prolong their shelf life.
>> Onions don't seem to matter.
>> Potatoes I've just started to recently with the higher temps, otherwise
>> they tend to go bad a lot sooner.
>> Tomatoes only go in the fridge if they are just starting to go soft to
>> save them a few more days.
>> Recently, I've been storing the bread items also in the fridge to
>> compare, but don't have an opinion yet.
>>
>> Bob
>
> I've been freezing bread for years. :-) Keeps well that way and the
> frozen slices come off easily.
>
> My sister still refrigerates onions and potatoes. I've been trying to
> convince her otherwise as she complains about a shortage of space.
>
> They have finally started to take me up on my offer of spare chest
> freezer space. <g> There have been a lot of killer meat sales here
> recently.

I'd freeze my bread, but I don't have the room. Most of the space is
taken up with meats I buy on sale. For example, I have a ham shank at
$.89/Lb, 6 large rib-eye steaks I bought at $3.99/lb, a large package of
chicken quarters at $.89/lb, etc.