In article >, PENMART01
> wrote:

> >Since it is clear in your tone that this is really important to you,
>
> From your baseless comment it is clear that you possess the vivid imagination
> of a marathon masturbator.


Ha...I thought it would take at least another post before you started
slinging the desperation insults. Oh well, some people just can't hold
out I guess. My condolences to your life partner.


> There are many web references to refrigeration preseving foods, but you'll
> need
> to do your own searching, I don't work for you.

Good thing you don't. Anyone who spends as much time as you dwelling on
Worcestershire sauce, the accomodations in your fridge, and marginally
clever zingers to spew at Usenet posters can't possibly be getting any
useful work done.


> >Based on it's ingredients, my hypothesis would be that unchilled
> >Worcestershire would improve in flavor long before it spoils, whereas
> >chilled may never show the same improvements over the life of the
> >average fridge.
>
> Feel free to suggest your fercocktah hypothesis at <leaperrins.com> but from
> my
> reading there it seems to me they wouldn't agree with you, and for the same
> exact reason the Tobasco Sauce folks also bottle their product at what they,
> after 100 years experience, consider its peak flavor.

Isn't "peak flavor" up to the person tasting it? Are you that gullible
to accept outright from a website that some corporation knows better
than your taste buds?


> Btw, vinegars have a shelf life too, unopened, about 2 years... therefore
> foods
> pickled with just vinegar have less than a 2 year shelf life. It's the added
> salt and sugar that helps to stabilize pickled foods, but that same salt and
> sugar prevents further fermentation.

Don't care. Didn't ask.


> Go he http://www.heinz.com/jsp/consumer_faq.jsp
> Notice the word "temperature".
>
> The shelf life of a product depends on a number of factors, such as storage
> time, *temperature*, age and container. However, in general, if stored
> properly, the following shelf life expectancies would apply for product that
> is
> unopened: (snipped)

Okay, I noticed the word "temperature" as you requested. Of course, the
word temperature by itself could be anything. I see no specific
recommendations there on what is considered "proper storage" in regards
to refrigeration temps. That's why I was asking you, because you seemed
to be painting yourself quite the highbrow expert on the subject.


> "Life would be devoid of all meaning were it without tribulation."

....or usenet.