While frolicking around in rec.food.cooking, Frogleg of EarthLink Inc.
-- http://www.EarthLink.net said:

>>1) I've been told that once you've defrosted frozen food, you shouldn't
>>re-freeze it. Is that true? Why? Does it go for all kinds of food, or
>>just some?
>
>Microbes grow quickly in room temperature or hot afternoon
>temperature. There are many, many recommendations about how long
>various foods are "safe" at room temperature. If you thaw meat and
>then refreeze, you've used up some of its 'safe' time.

Ah. *That* explains it. Thank you.

>Thawing and
>freezing also affects taste and quality. Meats, fish, preparations
>with eggs and dairy (and meats) are some of the foods that should be
>kept either hot or cold, but not in-between for long. A Google on
>"food safety" will give you more information than you can digest.

Okay.
>>
>>2) I've been told that you should never re-heat spinach
>
>Say, what? You're making this up, right?

No. I've been told that it causes the spinach to produce some sort of
toxin or something. I don't recall the details, but I've always wondered
about it. I'll take your reaction to mean that it's just an old wive's
tale, then.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
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