Gloria P wrote:
> Bob Muncie wrote:
>>
>> Well, I happen to have two large beautiful green tomatoes in the
>> fridge, that I am considering frying tomorrow... Hope I don't die of
>> poisoning :-) If I have to die, I'd rather it be on my own terms.
>> Death by green tomato is not that.
>>
>> Bob
>>
>
>
> The Wikipedia article also says:
>
> While ripe (red or yellow) tomatoes do not contain significant amounts
> of solanine, the amount of solanine in unripe (green) tomatoes is quite
> high. A dose of 25 mg is about the dose where symptoms of nausea start
> to show.[citation needed] Depending on the variety of tomatoes the
> amount of 25 mg solanine may be reached with as less than 80 g of raw
> green tomatoes, and the potentially life-threating dose for adults of
> 400 mg may be reached between 1.25 kg to 4.5 kg of raw green
> tomatoes.[citation needed] As with potatoes, deep-frying them does
> reduce the solanine level significantly (up to 50%) while solanine
> dissolves into the frying fat. Therefore only small portions of no more
> than 80 g of raw green tomatoes or 150 g of deep-fried green tomatoes
> should be consumed per day by adults.
>
>
> gloria p

I guess I'm just going to have to take my chances... Thanks for the
citation though.

Your pal,

Bob

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 have never stored any of those in the refrigerator.
Neither do I store eggs there except when staying in the US.

I follow the guide lines of the market. If they keep an item in a
cooler, so do I. I was surprised to see eggs being kept cool, but
learned that it was necessary to do so because of problems in the US
poultry industry.

Are there any other countries where eggs are refrigerated in the markets?

On Mon, 24 Aug 2009 22:17:17 -0400, Cheryl wrote:

> "Janet Bostwick" > wrote in message
> m...
>>
>> I understand the craving for uber-fresh bread with sandwiches. I love the
>> bakery Kaiser rolls or similar for my sandwiches, otherwise I just don't
>> do sandwiches
>> I shop for the rolls on the day and pat them all to see which ones have a
>> crispy crust (rolls are packaged). You might try freezing the bread and
>> taking off the slices that you need.
>
> That's what I do. Bread left out for more than 2 days will form visable
> mold, so I imagine that within one day it's already starting. Bread here
> goes right in the freezer and thaws in just minutes when taken out and
> wrapped in a paper towel. No nuking required.

i recently started freezing bread (rye, mostly), but usually toast it after
that. it works o.k. for a regular sandwich?

your pal,
blake

blake wrote on Tue, 25 Aug 2009 10:29:17 -0400:

>> "Janet Bostwick" > wrote in message
>> m...
>>>
>>> I understand the craving for uber-fresh bread with
>>> sandwiches. I love the bakery Kaiser rolls or similar for
>>> my sandwiches, otherwise I just don't do sandwiches I shop
>>> for the rolls on the day and pat them all to see which ones
>>> have a crispy crust (rolls are packaged). You might try
>>> freezing the bread and taking off the slices that you need.
>>
>> That's what I do. Bread left out for more than 2 days will
>> form visable mold, so I imagine that within one day it's
>> already starting. Bread here goes right in the freezer and
>> thaws in just minutes when taken out and wrapped in a paper
>> towel. No nuking required.

> i recently started freezing bread (rye, mostly), but usually
> toast it after that. it works o.k. for a regular sandwich?

I don't always want toast for a regular sandwich but I do freeze all
sorts of bread, particularly pita, Afghan bread and bagels. Frozen small
pitas can reheated in a toaster without browning and bagels don't take
long in an oven if you don't want them toasted. I do sometimes freeze
sliced bread but that is for toast since letting it thaw on the
countertop is tedious.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Omelet" > wrote in message
news
> In article >,
> "Zeppo" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > 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?
>> > --
>> > Peace! Om
>> >
>> > "Human nature seems to be to control other people until they put their
>> > foot down."
>> > --Steve Rothstein
>>
>> I do store citrus fruits in the fridge but store the rest at room temp.
>> One
>> thing I've noticed is that potatoes and onions last longer if not store
>> in
>> the same drawer or cabinet, etc. Something about keeping them together in
>> the same drawer was making them go bad sooner.
>
> I don't store _anything_ else in the onion basket unless I want it to
> ripen faster! I'll sometimes put peppers in with the onions to get them
> to turn red faster. The onions are in a wicker basket next to the stove.
>
> Onions are as bad as bananas for exuding a gas that makes things get
> ripe.
>
> I've also found that yellow onions keep better than white onions. Purple
> are variable.
>
>>
>> I used to store tomatoes in the fridge, but took a tip I read here and
>> store
>> them at room temp now. They last a lot longer and taste better to boot.
>>
>> Jon
>
> Ditto here. I also used to refrigerate them.
> --

I used to keep them on the same shelf in the pantry. Didn't have a drawer
just for them. Now I have the bottom drawer in my kitchen Island partitioned
and have the onions stored there. The potatoes are still resting comfortably
in the pantry. Figured it was a gas thing but wasn't sure.

Garlic and shallots in a vented ceramic jar on the counter.

Jon

Gloria P wrote:
>
> Arri London wrote:
> >
> bananas
> >
> > The skins aren't cold tolerant. They get damaged, open and release all
> > sorts of nasties that turn it brown or black. Same as happens if left
> > out at room temp for too long. However the cold-damaged bananas inside
> > are fine, as you know. The room temp brown bananas usually aren't.
>
> How do you get the skin off a frozen banana? Doesn't it stick? I've
> never frozen them, but I'm curious.
>
> gloria p


Thaw it first? Or peel it and then freeze? The frozen bananas on a stick
(weirdness indeed) never have a peel on them of course. Thinking that
most recipes for 'saved' bananas are going to be cooked anyway, so might
as well thaw and peel.

In article >,
"Default User" > wrote:

> Omelet wrote:
>
> > This past year, I've been storing some stuff at room temp that I used
> > to refrigerate.
> >
> > Onions
>
> Don't use, don't care.
>
> > Garlic
>
> Always at room temp.
>
> > Potatoes
>
> Ditto.
>
> > Tomatoes
>
> Generally, room temp. Sometimes I will refrigerate cut ones that won't
> be used soon.
>
> > citrus fruits
>
> These don't ripen, so I refrigerate them. Less prone to mold that way.
>
> > Avocados
>
> Room temp until ripe, then refrigerator if they won't be used shortly.
>
> > I store all other fruits and veggies under refrigeration.
>
> Peaches, while they don't technically ripen, have an enzyme that causes
> them to become softer and juicier. I treat these like avocados.
>
> Pears usually need ripening at room temperature for a while, then into
> the refrigerator as well. They (at least Bartletts) go from great to
> trash in short order.

I don't eat pears. Apples are stored at room temp at the store, but I've
not been eating fruit now for quite awhile and won't in the near future.

How come you don't use onions?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Goomba > 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?
>
> Potatoes shouldn't be refrigerated either, nor the garlic and onions. I
> only refrigerate citrus to keep it longer but we rotate it out to the
> fruit bowl as it empties, and avocados when they're ripe they get
> chilled to buy some days before I have to use them.

It's working well to keep them at room temp, that's for sure. When I
did chill them, I kept them in a wicker basket. Never seemed to harm
them but took up valuable storage space.

I still refrigerate shallots and scallions, and leeks.

Most important tho', I simply try not to purchase more fresh produce
than I can prep and we can eat in a reasonable period of time.

One note about onions, tho', fresh frozen pearl onions have been about
1/3rd the price of fresh ones! And easier to peel.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Melba's Jammin' > wrote:

> In article >,
> Omelet > wrote:
> > Comments?
>
> What took you so long?

Lack of experience. ;-)

I've only been chief cook here for 7 years.
My mom moved in with me when I graduated from college and bought a house.
She lived with me until she died. While I did some cooking, she did
most of it and she was also chief of food storage and kitchen operations.

> I store produce the way it's displayed at the sto If it's in a
> refrigerated case, I refrigerate it.

That's been my thoughts.
I've considered installing a hook in the ceiling and installing one of
those triple hanging baskets. I've noted that I can NOT store anything
else with onions. The gas they produce rapidly over-ripens other stuff.
Avocados were the original victims until I learned. Those are now stored
in their own basket, and I don't buy many at a time.

> None of the fruits I can think of
> are refrigerated unless they've been prepared; e.g., pineapple,
> grapefruit sections. I refrigerate carrots and celery to maintain or
> provide humidity as much as extending their life.

Indeed. And they are also refrigerated at the store.

> A closed bag of
> carrots at room temp will go south pretty fast. You're pretty savvy;
> I'm surprised you'd store potatoes in the fridge.

Mom did. <sigh>

> I've never seen it
> recommended and have read lots of recommendations against refrigeration.
> A cool root cellar is something else.

I store them in the dark in the pantry now. I have a set of open mesh
wire drawers so that keeps them dry.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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.

In article >,
"Cheryl" > wrote:

> "Omelet" > wrote in message
> news >
> > I now keep them in a wire basket in the pantry with minimal lighting so
> > they don't turn green.
>
> I wish I had room for a hanging wire basket. My mom has stored onions and
> potatoes on a 3-tiered one for as long as I can remember. Anywhere I'd hang
> one in my tiny kitchen would block cabinet doors from opening.

I have a similar dilemma, but it'd probably work in the pantry which is
handy to the stove in location...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >, Arri London >
wrote:

> > Yah. IME bananas turn black overnight if you refrigerate them.
> > Wonder why that is?
> > --
> > Peace! Om
> >
>
> The skins aren't cold tolerant. They get damaged, open and release all
> sorts of nasties that turn it brown or black. Same as happens if left
> out at room temp for too long. However the cold-damaged bananas inside
> are fine, as you know. The room temp brown bananas usually aren't.

Freezing them works well if you plan to make banana recipes. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >, Arri London >
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?
> > --
> > Peace! Om
>
>
> We don't refrigerate those things either. The only vegs we routinely
> refrigerate are lettuce and spring/green onions if not being used right
> away. Fruits usually only the strawberries and blueberries. Most things
> are left out at room temp for a couple of days until used.

The trick being not to buy more than you can use. <g>
Around here, another issue is fruit flies but we've DRASTICALLY cut back
on that by washing all produce well in hot soapy water as soon as we get
it home. Bananas especially.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Gloria P > wrote:

> Arri London wrote:
> >
> bananas
> >
> > The skins aren't cold tolerant. They get damaged, open and release all
> > sorts of nasties that turn it brown or black. Same as happens if left
> > out at room temp for too long. However the cold-damaged bananas inside
> > are fine, as you know. The room temp brown bananas usually aren't.
>
>
> How do you get the skin off a frozen banana? Doesn't it stick? I've
> never frozen them, but I'm curious.
>
> gloria p

You let them thaw...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> > After reading about solanine in potatoes for so long I Googled
> > solanine poisoning. Interesting. The article said green tomatoes
> > also contain harmful glycoalkaloids including solanine, as do
> > eggplant and the leaves and stems of potato plants.
> >
> > The symptoms are gastrointestinal and neurological and even a small
> > amount can be fatal.
> >
> > gloria p
>
> Well, I happen to have two large beautiful green tomatoes in the fridge,
> that I am considering frying tomorrow... Hope I don't die of poisoning
> :-) If I have to die, I'd rather it be on my own terms. Death by green
> tomato is not that.

My family and I have eaten fried green tomatoes dozens of times and we
never, ever had a reaction to them.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >, Arri London > wrote:
>
>
>Gloria P wrote:
>>
>> Arri London wrote:
>> >
>> bananas
>> >
>> > The skins aren't cold tolerant. They get damaged, open and release all
>> > sorts of nasties that turn it brown or black. Same as happens if left
>> > out at room temp for too long. However the cold-damaged bananas inside
>> > are fine, as you know. The room temp brown bananas usually aren't.
>>
>> How do you get the skin off a frozen banana? Doesn't it stick? I've
>> never frozen them, but I'm curious.
>>

>Thaw it first? Or peel it and then freeze? The frozen bananas on a stick
>(weirdness indeed) never have a peel on them of course. Thinking that
>most recipes for 'saved' bananas are going to be cooked anyway, so might
>as well thaw and peel.

When I've frozen bananas, the fruit becomes very mushy, which means that
it can be squeezed out without any difficulty once thawed.

It wouldn't be appetizing "raw" but for banana bread it is Just Right.
(smoothies too)

Data point: I put taters in the veggie bin in the fridge to keep them
from going green, and keep onions in the fridge to make chopping a less
tearful process.

Charlotte
--

Omelet wrote:
>
> In article >, Arri London >
> 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?
> > > --
> > > Peace! Om
> >
> >
> > We don't refrigerate those things either. The only vegs we routinely
> > refrigerate are lettuce and spring/green onions if not being used right
> > away. Fruits usually only the strawberries and blueberries. Most things
> > are left out at room temp for a couple of days until used.
>
> The trick being not to buy more than you can use. <g>

As always. Trying to keep produce 'fresh' for days at a time negates any
point in buying them fresh in the first place.

> Around here, another issue is fruit flies but we've DRASTICALLY cut back
> on that by washing all produce well in hot soapy water as soon as we get
> it home. Bananas especially.
> --
> Peace! Om

Can't say we've had problems with that. Damaged fruit would certainly
encourage fruit flies. We don't wash the fruit until we use it, as it
can hasten spoilage if it is damaged.


>
>

In article >, Arri London >
wrote:

> > > We don't refrigerate those things either. The only vegs we routinely
> > > refrigerate are lettuce and spring/green onions if not being used right
> > > away. Fruits usually only the strawberries and blueberries. Most things
> > > are left out at room temp for a couple of days until used.
> >
> > The trick being not to buy more than you can use. <g>
>
> As always. Trying to keep produce 'fresh' for days at a time negates any
> point in buying them fresh in the first place.

Yes. I can go to the store every morning after work if I wanted or
needed to as I can simply hit it on my way home. One of the advantages
to working night shift is that I can get to the store around 07:00 so
there is hardly anyone there, and they are just stocking in the freshest
produce.

Also by then, the meat market has been there long enough to sometimes
have markdown stuff.

>
> > Around here, another issue is fruit flies but we've DRASTICALLY cut back
> > on that by washing all produce well in hot soapy water as soon as we get
> > it home. Bananas especially.
>
> Can't say we've had problems with that. Damaged fruit would certainly
> encourage fruit flies. We don't wash the fruit until we use it, as it
> can hasten spoilage if it is damaged.

Fruit flies are a real problem around here. Probably because many
University genetics class students sometimes set their fruit fly
cultures free at the end of the semester (or at the end of each breeding
experiment) instead of Etherizing them and dumping them in the mineral
oil cans/morgues like they are supposed to!

I know I sure killed any extras that _I_ had when I was finished with
them! The only vial I kept going the entire semester was a vial of
virgin Wild type females because it saved me a lot of time on the
assignments... I'd collect those at the two hour hatch period along
with any others from the other vials I needed to complete the lab.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 26, 8:20*pm, Arri London > wrote:

> As always. Trying to keep produce 'fresh' for days at a time negates any
> point in buying them fresh in the first place.

I dunno. If I buy produce every day instead of once a week,
it was all probably picked at the same time. Even the
Michigan produce that appears for the brief time it's available.

And I prefer shopping once a week and coming straight home
from work on the other days. I have better things to do than
drag myself around the grocery store after work. (Although, alas,
reading the newspaper isn't it, anymore. It went out of business
and the online replacement sucks.) My husband prefers it, too,
because grocery shopping makes me grumpy.

Cindy Hamilton

On Thu, 27 Aug 2009 06:58:01 -0700 (PDT), Cindy Hamilton
> wrote:

>grocery shopping makes me grumpy.

I enjoy grocery shopping. It's an alternate form of retail therapy.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Thu, 27 Aug 2009 06:58:01 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >grocery shopping makes me grumpy.
>
> I enjoy grocery shopping. It's an alternate form of retail therapy.

<lol> I enjoy it too, especially since I've been living here long enough
and shopping early mornings long enough, a LOT of the people that work
there know me on sight.

I enjoy schmoozing with them while I shop, especially the meat counter
and fish counter managers at the big HEB.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 27, 12:14*pm, sf > wrote:
> On Thu, 27 Aug 2009 06:58:01 -0700 (PDT), Cindy Hamilton
>
> > wrote:
> >grocery shopping makes me grumpy.
>
> I enjoy grocery shopping. *It's an alternate form of retail therapy.

Ah. I've never really understood retail therapy. I need something,
I go to the store, I buy it. I don't need anything, I don't go to the
store. The last thing I want to do when I'm blue is surround myself
with the gormless fools at the mall.

Good thing the economy doesn't depend on me.

Cindy Hamilton

Cindy Hamilton wrote:
> Ah. I've never really understood retail therapy. I need something,
> I go to the store, I buy it. I don't need anything, I don't go to the
> store. The last thing I want to do when I'm blue is surround myself
> with the gormless fools at the mall.
>
> Good thing the economy doesn't depend on me.
>
> Cindy Hamilton

Same here, I do not enjoy shopping. At the supermarket, I pick up what
is on my list then I am ready to get out of there. If I can buy it
online, that is wonderful.


Becca

sf wrote:
> On Thu, 27 Aug 2009 06:58:01 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> grocery shopping makes me grumpy.
>
> I enjoy grocery shopping. It's an alternate form of retail therapy.

I always enjoy going to the small grocery stores, street markets, and
large supermarkets when visiting a country for the first time. I think
it is interesting to see what considered 'usual foods.' A market can
tell me a lot about the local culture, the mind-set of the people there,
as well as teach me about local foods.

MtnTraveler wrote:
> sf wrote:
>> On Thu, 27 Aug 2009 06:58:01 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> grocery shopping makes me grumpy.
>>
>> I enjoy grocery shopping. It's an alternate form of retail therapy.
>
> I always enjoy going to the small grocery stores, street markets, and
> large supermarkets when visiting a country for the first time. I think
> it is interesting to see what considered 'usual foods.' A market can
> tell me a lot about the local culture, the mind-set of the people there,
> as well as teach me about local foods.
>
>
>

You make a good point. I love the small shops. I especially liked
roaming around the wine shops in Spain. At two of them I visited, they
just handed me a small glass, and said come back when I decided what I
wanted. A majority of their wines were in large casks.

Visited a number of small deli & meat shops that were happy to offer
tastes of anything you ask for, and normally asked for opinions as they
were very proud of their products.

Bob

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > > > We don't refrigerate those things either. The only vegs we routinely
> > > > refrigerate are lettuce and spring/green onions if not being used right
> > > > away. Fruits usually only the strawberries and blueberries. Most things
> > > > are left out at room temp for a couple of days until used.
> > >
> > > The trick being not to buy more than you can use. <g>
> >
> > As always. Trying to keep produce 'fresh' for days at a time negates any
> > point in buying them fresh in the first place.
>
> Yes. I can go to the store every morning after work if I wanted or
> needed to as I can simply hit it on my way home. One of the advantages
> to working night shift is that I can get to the store around 07:00 so
> there is hardly anyone there, and they are just stocking in the freshest
> produce.
>
> Also by then, the meat market has been there long enough to sometimes
> have markdown stuff.

Yes always liked shopping after a night shift as well. But in urban
areas there are enough places to shop that picking up something on the
way home or at lunchtime is easy enough.
>
> >
> > > Around here, another issue is fruit flies but we've DRASTICALLY cut back
> > > on that by washing all produce well in hot soapy water as soon as we get
> > > it home. Bananas especially.
> >
> > Can't say we've had problems with that. Damaged fruit would certainly
> > encourage fruit flies. We don't wash the fruit until we use it, as it
> > can hasten spoilage if it is damaged.
>
> Fruit flies are a real problem around here. Probably because many
> University genetics class students sometimes set their fruit fly
> cultures free at the end of the semester (or at the end of each breeding
> experiment) instead of Etherizing them and dumping them in the mineral
> oil cans/morgues like they are supposed to!

LOL. The very few experiments I've done with fruitflies didn't end to
their advantage anyway, ie had to isolate their DNA. They don't survive
*that* procedure in any case


>
> I know I sure killed any extras that _I_ had when I was finished with
> them! The only vial I kept going the entire semester was a vial of
> virgin Wild type females because it saved me a lot of time on the
> assignments... I'd collect those at the two hour hatch period along
> with any others from the other vials I needed to complete the lab.
> --
> Peace! Om
>


Never did that sort of fruitfly work during university.

Cindy Hamilton wrote:
>
> On Aug 26, 8:20 pm, Arri London > wrote:
>
> > As always. Trying to keep produce 'fresh' for days at a time negates any
> > point in buying them fresh in the first place.
>
> I dunno. If I buy produce every day instead of once a week,
> it was all probably picked at the same time. Even the
> Michigan produce that appears for the brief time it's available.

That's unavoidable of course, but sitting in the fridge for days doesn't
improve the quality of most things one bit.


>
> And I prefer shopping once a week and coming straight home
> from work on the other days. I have better things to do than
> drag myself around the grocery store after work. (Although, alas,
> reading the newspaper isn't it, anymore. It went out of business
> and the online replacement sucks.) My husband prefers it, too,
> because grocery shopping makes me grumpy.
>
> Cindy Hamilton


Had other things to do as well, particularly on Saturdays. Easier to
spend 15 minutes a couple times a week than doing a big shop once a
week.

In article >, Arri London >
wrote:

> > Fruit flies are a real problem around here. Probably because many
> > University genetics class students sometimes set their fruit fly
> > cultures free at the end of the semester (or at the end of each breeding
> > experiment) instead of Etherizing them and dumping them in the mineral
> > oil cans/morgues like they are supposed to!
>
> LOL. The very few experiments I've done with fruitflies didn't end to
> their advantage anyway, ie had to isolate their DNA. They don't survive
> *that* procedure in any case
>
>
> >
> > I know I sure killed any extras that _I_ had when I was finished with
> > them! The only vial I kept going the entire semester was a vial of
> > virgin Wild type females because it saved me a lot of time on the
> > assignments... I'd collect those at the two hour hatch period along
> > with any others from the other vials I needed to complete the lab.
> > --
> > Peace! Om
> >
>
>
> Never did that sort of fruitfly work during university.

They have a variety of mutants and you are supposed to guess by the
percentage of passed on mutations when bred back to the wild types, then
cross breeding the offspring whether or not the gene for the mutation
(white eyes, no wings, etc.) was sex linked or autosomal recessive or
dominant.

Your average population sample was a minimum of 100 flies. They start
breeding at two hours after hatching from pupae so you had to go to the
lab frequently to separate "virgin" females if you wanted to control the
actual cross breeding.

So keeping a vial of separated virgin female wild types saved me a LOT
of lab time. I collected them as I had time when I was working with the
other cultures.

It was interesting and fun. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Christine Dabney wrote:
>
> On Fri, 28 Aug 2009 17:17:08 -0600, Arri London >
> wrote:
>
> >Yes always liked shopping after a night shift as well. But in urban
> >areas there are enough places to shop that picking up something on the
> >way home or at lunchtime is easy enough.
> I do that too. And my usual stores are right on the way home.....
>
> I will do that on Sunday, then hit the farmers market to get some corn
> and tomatoes.
>
> Arri, did you know that the farm stand that is on San Mateo south of
> Lomas has riper tomatoes, sold as canners? They were selling them for
> $0.67/pound this week. They weren't too ripe for my tastes...so I got
> quite a few. I am eating a BLT on Trader Joes whole grain fiber
> bread before work tonight... The tomato tastes great.


TY. No I didn't know. Been trying to stay off of San Mateo cos of the
construction/reconstruction there. Got stuck yesterday when there was an
accident as well as the extra congestion.
Will have a look this week.

Our tomatoes just didn't do well in the garden this year. Neither did
the Big Jim chiles. We have some of both but hardly record crops.

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>

<snip>

> > >
> >
> >
> > Never did that sort of fruitfly work during university.
>
> They have a variety of mutants and you are supposed to guess by the
> percentage of passed on mutations when bred back to the wild types, then
> cross breeding the offspring whether or not the gene for the mutation
> (white eyes, no wings, etc.) was sex linked or autosomal recessive or
> dominant.
>
> Your average population sample was a minimum of 100 flies. They start
> breeding at two hours after hatching from pupae so you had to go to the
> lab frequently to separate "virgin" females if you wanted to control the
> actual cross breeding.
>
> So keeping a vial of separated virgin female wild types saved me a LOT
> of lab time. I collected them as I had time when I was working with the
> other cultures.
>
> It was interesting and fun. :-)
> --


So very glad we never did anything like that. Only studied genetics at a
postgraduate level and was spared. Probably wouldn't have liked it at
all

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
>
> <snip>
>
> > > >
> > >
> > >
> > > Never did that sort of fruitfly work during university.
> >
> > They have a variety of mutants and you are supposed to guess by the
> > percentage of passed on mutations when bred back to the wild types, then
> > cross breeding the offspring whether or not the gene for the mutation
> > (white eyes, no wings, etc.) was sex linked or autosomal recessive or
> > dominant.
> >
> > Your average population sample was a minimum of 100 flies. They start
> > breeding at two hours after hatching from pupae so you had to go to the
> > lab frequently to separate "virgin" females if you wanted to control the
> > actual cross breeding.
> >
> > So keeping a vial of separated virgin female wild types saved me a LOT
> > of lab time. I collected them as I had time when I was working with the
> > other cultures.
> >
> > It was interesting and fun. :-)
> > --
>
>
> So very glad we never did anything like that. Only studied genetics at a
> postgraduate level and was spared. Probably wouldn't have liked it at
> all

It was a lot of work, but it really was fascinating to see how the
statistics actually worked out with genetic mutations. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >, Arri London >
wrote:

> > >
> > > So very glad we never did anything like that. Only studied genetics at a
> > > postgraduate level and was spared. Probably wouldn't have liked it at
> > > all
> >
> > It was a lot of work, but it really was fascinating to see how the
> > statistics actually worked out with genetic mutations. :-)
> > --
> > Peace! Om
> >
>
> LOL got that with other aspects of my work; no wing-ed things needed.

So what do you do?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Christine Dabney wrote:
>
> On Sat, 29 Aug 2009 17:47:41 -0600, Arri London >
> wrote:
>
> >> Arri, did you know that the farm stand that is on San Mateo south of
> >> Lomas has riper tomatoes, sold as canners? They were selling them for
> >> $0.67/pound this week. They weren't too ripe for my tastes...so I got
> >> quite a few. I am eating a BLT on Trader Joes whole grain fiber
> >> bread before work tonight... The tomato tastes great.
> >
> >
> >TY. No I didn't know. Been trying to stay off of San Mateo cos of the
> >construction/reconstruction there. Got stuck yesterday when there was an
> >accident as well as the extra congestion.
> >Will have a look this week.
>
> This is south of Lomas, on the eastern side.....no construction there.
> They have chiles there too...
>
> I will eat the rest of the tomatoes this week, then get more before
> surgery. Might hit the farmers market on Tuesday, to get some corn
> too..and those great peaches that they have.
>
> Christine


TY. Worth a reccy then Have hardly had decent tomatoes all summer.

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> >
> > <snip>
> >
> > > > >
> > > >
> > > >
> > > > Never did that sort of fruitfly work during university.
> > >
> > > They have a variety of mutants and you are supposed to guess by the
> > > percentage of passed on mutations when bred back to the wild types, then
> > > cross breeding the offspring whether or not the gene for the mutation
> > > (white eyes, no wings, etc.) was sex linked or autosomal recessive or
> > > dominant.
> > >
> > > Your average population sample was a minimum of 100 flies. They start
> > > breeding at two hours after hatching from pupae so you had to go to the
> > > lab frequently to separate "virgin" females if you wanted to control the
> > > actual cross breeding.
> > >
> > > So keeping a vial of separated virgin female wild types saved me a LOT
> > > of lab time. I collected them as I had time when I was working with the
> > > other cultures.
> > >
> > > It was interesting and fun. :-)
> > > --
> >
> >
> > So very glad we never did anything like that. Only studied genetics at a
> > postgraduate level and was spared. Probably wouldn't have liked it at
> > all
>
> It was a lot of work, but it really was fascinating to see how the
> statistics actually worked out with genetic mutations. :-)
> --
> Peace! Om
>

LOL got that with other aspects of my work; no wing-ed things needed.

On Aug 28, 7:19*pm, Arri London > wrote:
> Cindy Hamilton wrote:
>
> > On Aug 26, 8:20 pm, Arri London > wrote:
>
> > > As always. Trying to keep produce 'fresh' for days at a time negates any
> > > point in buying them fresh in the first place.
>
> > I dunno. *If I buy produce every day instead of once a week,
> > it was all probably picked at the same time. *Even the
> > Michigan produce that appears for the brief time it's available.
>
> That's unavoidable of course, but sitting in the fridge for days doesn't
> improve the quality of most things one bit.

Well, it's refrigerated that whole time before I get it. At least,
produce
is cold when they put it out on the displays, so I assume it's
refrigerated at the grocery store. The salad stuff, which
is mostly what I buy, since Himself eats cooked vegetables only
at gunpoint.

Maybe I'll shop more frequently when I'm retired. If I CAN retire.

Cindy Hamilton

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > > >
> > > > So very glad we never did anything like that. Only studied genetics at a
> > > > postgraduate level and was spared. Probably wouldn't have liked it at
> > > > all
> > >
> > > It was a lot of work, but it really was fascinating to see how the
> > > statistics actually worked out with genetic mutations. :-)
> > > --
> > > Peace! Om
> > >
> >
> > LOL got that with other aspects of my work; no wing-ed things needed.
>
> So what do you do?
> --


In terms of lab work, genetic engineering. All organisms are prone to
mutation; no need to invoke fruit flies Initially plant genetic
engineering, then moved on to bacterial and the occasional yeast. Not in
a lab now, so just writing about such things and food as well.

Cindy Hamilton wrote:
>
> On Aug 28, 7:19 pm, Arri London > wrote:
> > Cindy Hamilton wrote:
> >
> > > On Aug 26, 8:20 pm, Arri London > wrote:
> >
> > > > As always. Trying to keep produce 'fresh' for days at a time negates any
> > > > point in buying them fresh in the first place.
> >
> > > I dunno. If I buy produce every day instead of once a week,
> > > it was all probably picked at the same time. Even the
> > > Michigan produce that appears for the brief time it's available.
> >
> > That's unavoidable of course, but sitting in the fridge for days doesn't
> > improve the quality of most things one bit.
>
> Well, it's refrigerated that whole time before I get it. At least,
> produce
> is cold when they put it out on the displays, so I assume it's
> refrigerated at the grocery store. The salad stuff, which
> is mostly what I buy, since Himself eats cooked vegetables only
> at gunpoint.
>
> Maybe I'll shop more frequently when I'm retired. If I CAN retire.
>
> Cindy Hamilton

Sadly a lot of produce is refrigerated before it gets to the shelves.
That doesn't do tomatoes and peaches/nectarines the least bit of good in
terms of flavour.

Just a matter of where one lives. Have spent many many years avoiding a
long weekly shop cos it's terminally boring LOL.

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > > >
> > > > > So very glad we never did anything like that. Only studied genetics
> > > > > at a
> > > > > postgraduate level and was spared. Probably wouldn't have liked it at
> > > > > all
> > > >
> > > > It was a lot of work, but it really was fascinating to see how the
> > > > statistics actually worked out with genetic mutations. :-)
> > > > --
> > > > Peace! Om
> > > >
> > >
> > > LOL got that with other aspects of my work; no wing-ed things needed.
> >
> > So what do you do?
> > --
>
>
> In terms of lab work, genetic engineering. All organisms are prone to
> mutation; no need to invoke fruit flies Initially plant genetic
> engineering, then moved on to bacterial and the occasional yeast. Not in
> a lab now, so just writing about such things and food as well.

How fun! :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > > >
> > > > > > So very glad we never did anything like that. Only studied genetics
> > > > > > at a
> > > > > > postgraduate level and was spared. Probably wouldn't have liked it at
> > > > > > all
> > > > >
> > > > > It was a lot of work, but it really was fascinating to see how the
> > > > > statistics actually worked out with genetic mutations. :-)
> > > > > --
> > > > > Peace! Om
> > > > >
> > > >
> > > > LOL got that with other aspects of my work; no wing-ed things needed.
> > >
> > > So what do you do?
> > > --
> >
> >
> > In terms of lab work, genetic engineering. All organisms are prone to
> > mutation; no need to invoke fruit flies Initially plant genetic
> > engineering, then moved on to bacterial and the occasional yeast. Not in
> > a lab now, so just writing about such things and food as well.
>
> How fun! :-)
> --


It has its moments LOL. Must work at home in order to keep an eye on the
Maternal Unit so the cut in income is tolerable