Dee Dee said...

>
> "Andy" <q> wrote in message ...
>> Dee Dee said...
>>
>>> I don't know why this item has been hiding behind the fish sauce; but
>>> I'm wondering (obviously since it is not refrigerator-able) just how
>>> long this stuff will last. I'm going to replace it, but I'm wondering
>>> that when I replace it, just how short a period of time I should be
>>> thinking about using it 'up.' It's not in-expensive enough to toss
>>> every couple of weeks.
>>>
>>> Any ideas? I don't think TJ's will know.
>>
>>
>> Dee Dee,
>>
>> Is the spray a pump-spray style or a pressurized can style like PAM? I
>> wouldn't refrigerate any pressurized cans.
>>
>> I'd guess if it doesn't smell fresh would be a good time to replace it.
>> Spray a little on a paper town and have a whiff? Your nose will
>> probably know best.
>>
>> I only used bottled olive oil and never had to toss any of it. I just
>> leave
>> it on the counter next to the cooktop.
>>
>> Andy
>
>
> Andy, it is the Pam-style can, so I never had it refrigerated.
> Yes, my nose knows. Thanks for that suggestion.
>
> I like to leave OO on the counter, too. Sometimes I will transfer some
> to a small jar and leave it on the counter. DH, the curmudgeon insists
> that I leave it in the refrigerator, but he always has this to say when
> I leave it out in a small container: Did we go through that bottle of
> OO so fast? I want to reply, that 'yes, we did," not letting him know
> that the bulk of it is still in the refrigerator.


I put a bottle of olive oil in the fridge once and it hardened up solid. I
asked a friend if it had gone rancid overnight and was told to just let it
"melt" at room temp into usable oil. Was I green!?! I began keeping it
on the counter so I wouldn't have to wait for the transformation.


> And I always want to say, Yes, so why don't we leave it out instead of
> refrigerating it to death, back and forth -- but I don't. You wanna
> know why? Because I give in on the small things. ;-)
>
> Who would've thought a bottle of OO would create such decisions.


Sure! Then which olive oil quality! Extra, virgin or plain? I only use
extra virgin olive oil.

I was fussy about olive oil in the beginning. Food TV chefs telling me it
should be green, so I would only buy clear glass bottles of it so I could
tell what the color was. Then later learned that green wasn't solely
"according to Hoyle."

Andy