U.S. Janet B. wrote:
> On Thu, 20 Sep 2018 16:59:47 -0400, wrote:
>
>> On Thu, 20 Sep 2018 11:21:18 -0600, U.S. Janet B. >
>> wrote:
>>
>>> On Thu, 20 Sep 2018 09:58:05 -0700, "Cheri" >
>>> wrote:
>>>
>>>> "graham" > wrote in message
>>>> news >>>>> On 2018-09-20 10:38 AM, graham wrote:
>>>>>> On 2018-09-20 10:34 AM, Cheri wrote:
>>>>>>> "graham" > wrote in message
>>>>>>> news >>>>>>>> On 2018-09-20 10:24 AM, Dave Smith wrote:
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>> When we buy bakery bread we don't have them slice it, we slice as
>>>>>>>>>> needed, a loaf goes in the fridge and lasts us 4-5 days. When we buy
>>>>>>>>>> packaged sliced bread it's kept in the fridge... if frozen the entire
>>>>>>>>>> loaf is defrosted in the fridge.
>>>>>>>>> If I could go through a loaf in 4-5 days I might keep it in the
>>>>>>>>> fridge.
>>>>>>>>
>>>>>>>> NEVER keep bread in the fridge!
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>> Why not?
>>>>>>>
>>>>>>> Cheri
>>>>>> It stales faster.
>>>>> To regular bread bakers, that's Bread 101!
>>>>
>>>>
>>>> When I make my own it's gone quickly, within a day. I don't make my own
>>>> often anymore, but I will agree that it would stale faster for sure in the
>>>> fridge.
>>>>
>>>> Cheri
>>>
>>> I grabbed this explanation from the Web. Just search 'why does bread
>>> stale' and you'll get lots of hits.
>>>
>>> "The crumb (the part inside) gets hard and stiff and the crust loses
>>> any crispness it might have had. Most people attribute this to drying
>>> out, but the opposite is in fact true. The bread is actually absorbing
>>> moisture, as shown by an increase in weight as the loaf goes from
>>> fresh to stale. The moisture absorbed by the crumb causes the starch
>>> granules to crystallize, hardening the bread. This is why the fridge
>>> is a bad place to store bread, even when it is well-wrapped, because
>>> low temperatures speed up the starch crystallization process (although
>>> freezing bread is fine because starch crystals don’t form at freezer
>>> temperatures). It’s also why a brief visit to the oven can improve
>>> stale bread, because the heat drives out some moisture and helps melt
>>> the starch crystals."
>>> https://kitchen-myths.com/
>>
>> Total nonsense... depends on storage duration and perssonal hygiene...
>> a week in the fridge harms nothing, months in the fridge harms all
>> foods. I store bread in a countertop bread box for a week and it
>> stays very edible. The only time bread stored on ones countertop gets
>> moldy in under a week is in a filthy kitchen. Some store blocks of
>> cheese in their fridge for a week and it gets all moldy, soley because
>> they handle cheese with unwashed crotch hands... it's amazing how many
>> don't wash their hands after wiping because there's no restaurant sign
>> in their shit house. Janet B, get yourself a surgeon's scrub brush
>> and a bar of brown soap.
>
> I will report your findings to the food scientists who study these
> things. They know people like you exist. They may be interested on
> your findings regarding diseased chicken parts
>

Ah, let it go. If he gets caught humping a chicken, he might do time in
sing sing. The poor mexican woman would suffer more than Popeye.