On 2004-08-03, sf > wrote:

> dispense with cabinets and install refrigerators instead!

cuz the electric bill would kill ya!

nb

> "pavane" writes:
>
>www.leaperrins.com
>
>Awesome website.

And when I visited the L&P website this morning I thought it was nicely teched
out formatively but not INformative.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "pavane" writes:
>
>www.leaperrins.com
>
>Awesome website.

And when I visited the L&P website this morning I thought it was nicely teched
out formatively but not INformative.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> sf nobody writes:
>
>Heck, if I could - I'd store practically everything in my
>fridge: all medication (OTC to prescription) batteries,
>film, nail polish, pantyhose etc. In fact, why not just
>dispense with cabinets and install refrigerators instead!

I have two refrigerators... one pantry fridge in the basement. Btw, storing
batterys in the fridge to lengthen their life is a myth.

http://www.fineliving.com/fine/rejuv...le/0,1663,FINE
_1422_1466497,00.html



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> sf nobody writes:
>
>Heck, if I could - I'd store practically everything in my
>fridge: all medication (OTC to prescription) batteries,
>film, nail polish, pantyhose etc. In fact, why not just
>dispense with cabinets and install refrigerators instead!

I have two refrigerators... one pantry fridge in the basement. Btw, storing
batterys in the fridge to lengthen their life is a myth.

http://www.fineliving.com/fine/rejuv...le/0,1663,FINE
_1422_1466497,00.html



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

>>"pavane" writes:
>>
>>www.leaperrins.com
>>
>>Awesome website.
>
>
> And when I visited the L&P website this morning I thought it was nicely teched
> out formatively but not INformative.

It's graphics laden, bloated, and uninformative. Your run of the
mill POS corporate website.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

PENMART01 wrote:

>>"pavane" writes:
>>
>>www.leaperrins.com
>>
>>Awesome website.
>
>
> And when I visited the L&P website this morning I thought it was nicely teched
> out formatively but not INformative.

It's graphics laden, bloated, and uninformative. Your run of the
mill POS corporate website.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >, Reg > wrote:
>PENMART01 wrote:
>
>>>"pavane" writes:
>>>www.leaperrins.com
>>>
>>>Awesome website.
>>
>> And when I visited the L&P website this morning I thought it was nicely
>> teched out formatively but not INformative.
>
>It's graphics laden, bloated, and uninformative. Your run of the
>mill POS corporate website.

It's also somewhat out of date. The "Global meal planner" page
correctly said 4 August 2004, but seems it hasn't been updated
since the 2003 events. (But it does give the option to see 2002.


Cheers, Phred.

--
LID

In article >, Reg > wrote:
>PENMART01 wrote:
>
>>>"pavane" writes:
>>>www.leaperrins.com
>>>
>>>Awesome website.
>>
>> And when I visited the L&P website this morning I thought it was nicely
>> teched out formatively but not INformative.
>
>It's graphics laden, bloated, and uninformative. Your run of the
>mill POS corporate website.

It's also somewhat out of date. The "Global meal planner" page
correctly said 4 August 2004, but seems it hasn't been updated
since the 2003 events. (But it does give the option to see 2002.


Cheers, Phred.

--
LID

On 04 Aug 2004 01:36:10 GMT, (PENMART01)
wrote:
>
> I have two refrigerators... one pantry fridge in the basement. Btw, storing
> batterys in the fridge to lengthen their life is a myth.
>
The subject was Worcestershire and you were carping on me
about an over packed fridge that you said I don't keep
clean. Putting that aside, I do not have a second one like
you do and probably never will.

So, let's recap. You store Worcestershire in your
refrigerator because you have the room. You have room
because you are a one or at the most 2 person household with
two full sized refrigerators at your disposal. But that
didn't stop you from denigrating me for making practical
decisions about what or what not to store in my one, single
refrigerator.

I will accept your apology.


sf
Practice safe eating - always use condiments

On 04 Aug 2004 01:36:10 GMT, (PENMART01)
wrote:
>
> I have two refrigerators... one pantry fridge in the basement. Btw, storing
> batterys in the fridge to lengthen their life is a myth.
>
The subject was Worcestershire and you were carping on me
about an over packed fridge that you said I don't keep
clean. Putting that aside, I do not have a second one like
you do and probably never will.

So, let's recap. You store Worcestershire in your
refrigerator because you have the room. You have room
because you are a one or at the most 2 person household with
two full sized refrigerators at your disposal. But that
didn't stop you from denigrating me for making practical
decisions about what or what not to store in my one, single
refrigerator.

I will accept your apology.


sf
Practice safe eating - always use condiments

>sf nobody writes:

penmart01 wrote:
>>
>> I have two refrigerators... one pantry fridge in the basement. Btw,
>storing
>> batterys in the fridge to lengthen their life is a myth.
>>
>The subject was Worcestershire and you were carping on me
>about an over packed fridge that you said I don't keep
>clean.

I don't carp, telling it as it is is, and succinctly, is not carping.

carp : to find fault or complain querulously

Hmmm, who's carping?

I never mentioned "over packed", that's your leap. You also leapt to schmutz
where I clearly meant clean as in *make room* (perhaps I inadvertantly hit on a
sore spot, hehe)... the context of my "clean" response was clearly concerning
"space", as in square inches... read on [carefully].

>Putting that aside, I do not have a second one like you do and probably never
>will.

It's a choice... and a suggestion... ask if I care about anyone acting on my
suggestions.

>So, let's recap. You store Worcestershire in your
>refrigerator because you have the room.

No, I never said that... I said [paraphrasing] I store condiments in the fridge
because I don't use them very often so they last me a long time and since
keeping them cold retards deterioration and that I'd rather get full value from
my purchase... again, I never said I keep worcestershire sauce in the fridge
because I have the room, and in fact I didn't mention my second fridge until a
subsequent response.

>I will accept your apology.

When hell freezes. LOL

You are the one who owes me an apology.... read on [carefully]...

My first response; had nothing to do with you or anything concerning you, it
was early on in the thread and to someone elses terse "no", notbob I think
(okay, I'll check to be certain... yes, notbob):
======
Refrigeration won't hurt worcestershire sauce. I keep my Lea &
Perrins in the fridge. I don't use it often and so a small bottle can last me
a very long time, years. Worcestershire sauce won't readily spoil at room
temperature but like so many condiments refrigeration retards quality/flavor
loss. I think each person needs to decide whether to refrigerate any condiment
based on their own usage. Anyway, worcestershire sauce takes very little room
in the fridge, and since it is relatively expensive why not derive the best it
has to offer. I refrigerate most all condiments, soy sauce, sesame oil,
mustard, hot pepper sauce, even ketchup. I usually write the date I open a
condiment on the bottle... just to give some idea how long a bottle lasts me my
10 ounce bottle of Lea & Perrins is marked 12/04/01... still has about 1/4
left, guess I'm good for at least another year.
======

My second response; my "clean" comment was to (gabadab), not you... read on
[carefully] The following is from the same post but the attributions are split
because that's how I found them, but it's patently clear that my clean comment
is not to you.

======
> sf nobody writes:
>
penmart01 wrote:
>
>> Why not? Refrigeration won't hurt worcestershire sauce. I keep my Lea &
>> Perrins in the fridge.
>
>It's not required and the space is needed for other things.

The question is _"should"_... not is it _required_.

(Above is my only reply to you[period] Obviously correcting you ****es you
off... tough shit.)


_(gabadab) wrote:_
"_Should_ store bought Worcestershire sauce be kept in the refrigerator?"

penmart01 replied to (gabadab)'s above query thusly:
It is *not imperative* that worcestershire sauce be refrigerated to keep it
from becoming spoiled (although eventually it will spoil - ALL foods will
eventually spoil) but refrigeration will indeed inhibit deterioration of its
quality/flavor over time... same applys to ALL foods.

Um, some few of us just have higher standards.... and as to having space, a
worcestershire sauce bottle requires 2 sq. in. on a door shelf... maybe if you
cleaned your fridge...
======

Sorry, but this is how the cracker crumbled... don't believe me go back and
check for yourself.

Btw, I like you, otherwise do you really think I'd spend so much time and
expend so much effort.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>sf nobody writes:

penmart01 wrote:
>>
>> I have two refrigerators... one pantry fridge in the basement. Btw,
>storing
>> batterys in the fridge to lengthen their life is a myth.
>>
>The subject was Worcestershire and you were carping on me
>about an over packed fridge that you said I don't keep
>clean.

I don't carp, telling it as it is is, and succinctly, is not carping.

carp : to find fault or complain querulously

Hmmm, who's carping?

I never mentioned "over packed", that's your leap. You also leapt to schmutz
where I clearly meant clean as in *make room* (perhaps I inadvertantly hit on a
sore spot, hehe)... the context of my "clean" response was clearly concerning
"space", as in square inches... read on [carefully].

>Putting that aside, I do not have a second one like you do and probably never
>will.

It's a choice... and a suggestion... ask if I care about anyone acting on my
suggestions.

>So, let's recap. You store Worcestershire in your
>refrigerator because you have the room.

No, I never said that... I said [paraphrasing] I store condiments in the fridge
because I don't use them very often so they last me a long time and since
keeping them cold retards deterioration and that I'd rather get full value from
my purchase... again, I never said I keep worcestershire sauce in the fridge
because I have the room, and in fact I didn't mention my second fridge until a
subsequent response.

>I will accept your apology.

When hell freezes. LOL

You are the one who owes me an apology.... read on [carefully]...

My first response; had nothing to do with you or anything concerning you, it
was early on in the thread and to someone elses terse "no", notbob I think
(okay, I'll check to be certain... yes, notbob):
======
Refrigeration won't hurt worcestershire sauce. I keep my Lea &
Perrins in the fridge. I don't use it often and so a small bottle can last me
a very long time, years. Worcestershire sauce won't readily spoil at room
temperature but like so many condiments refrigeration retards quality/flavor
loss. I think each person needs to decide whether to refrigerate any condiment
based on their own usage. Anyway, worcestershire sauce takes very little room
in the fridge, and since it is relatively expensive why not derive the best it
has to offer. I refrigerate most all condiments, soy sauce, sesame oil,
mustard, hot pepper sauce, even ketchup. I usually write the date I open a
condiment on the bottle... just to give some idea how long a bottle lasts me my
10 ounce bottle of Lea & Perrins is marked 12/04/01... still has about 1/4
left, guess I'm good for at least another year.
======

My second response; my "clean" comment was to (gabadab), not you... read on
[carefully] The following is from the same post but the attributions are split
because that's how I found them, but it's patently clear that my clean comment
is not to you.

======
> sf nobody writes:
>
penmart01 wrote:
>
>> Why not? Refrigeration won't hurt worcestershire sauce. I keep my Lea &
>> Perrins in the fridge.
>
>It's not required and the space is needed for other things.

The question is _"should"_... not is it _required_.

(Above is my only reply to you[period] Obviously correcting you ****es you
off... tough shit.)


_(gabadab) wrote:_
"_Should_ store bought Worcestershire sauce be kept in the refrigerator?"

penmart01 replied to (gabadab)'s above query thusly:
It is *not imperative* that worcestershire sauce be refrigerated to keep it
from becoming spoiled (although eventually it will spoil - ALL foods will
eventually spoil) but refrigeration will indeed inhibit deterioration of its
quality/flavor over time... same applys to ALL foods.

Um, some few of us just have higher standards.... and as to having space, a
worcestershire sauce bottle requires 2 sq. in. on a door shelf... maybe if you
cleaned your fridge...
======

Sorry, but this is how the cracker crumbled... don't believe me go back and
check for yourself.

Btw, I like you, otherwise do you really think I'd spend so much time and
expend so much effort.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >, PENMART01
> wrote:

> It is *not imperative* that worcestershire sauce be refrigerated to keep it
> from becoming spoiled (although eventually it will spoil - ALL foods will
> eventually spoil) but refrigeration will indeed inhibit deterioration of its
> quality/flavor over time... same applys to ALL foods.

Since it is clear in your tone that this is really important to you, do
you know of any studies online that show meaningful effects of
refrigeration on selected condiments?

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.

In article >, PENMART01
> wrote:

> It is *not imperative* that worcestershire sauce be refrigerated to keep it
> from becoming spoiled (although eventually it will spoil - ALL foods will
> eventually spoil) but refrigeration will indeed inhibit deterioration of its
> quality/flavor over time... same applys to ALL foods.

Since it is clear in your tone that this is really important to you, do
you know of any studies online that show meaningful effects of
refrigeration on selected condiments?

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.

>Baz Buzinkum writes:

>>PENMART01 wrote:
>>
>> It is *not imperative* that worcestershire sauce be refrigerated to keep it
>> from becoming spoiled (although eventually it will spoil - ALL foods will
>> eventually spoil) but refrigeration will indeed inhibit deterioration of
>its
>> quality/flavor over time... same applys to ALL foods.
>
>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.

do
>you know of any studies online that show meaningful effects of
>refrigeration on selected condiments?

The last time this topic was discussed here was probably 2-3 years ago, you can
check the archives. I believe then it was primarily about soy sauce. Most
people did not refrigerate soy sauce. But at the Kikkoman website they say it
is important to refrigerate their product to maintain its quality/flavor...
check there if you care so strongly.

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

>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.

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.

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:

12 Months: Ketchup (including Heinz Ketchup Kick'rs and EZ Squirt), Tartar
Sauce, Horseradish Sauce.

18 Months: Gravy, Pickles, cocktail Sauce, Wine Vinegar, Apple Cider Vinegar,
Jack Daniel's Grilling Sauce.

24 Months: Mustard, Chili Sauce, Relish, Malt Vinegar.

30 Months: 57 Sauce, Worcestershire Sauce, Beans, Tarragon Vinegar.

42 Months: Distilled White Vinegar, Salad Vinegar.

Additional questions? Call us at 1-800-255-5750.
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 04 Aug 2004 21:18:23 GMT, (PENMART01)
wrote:

> >I will accept your apology.
>
> When hell freezes. LOL
>
> You are the one who owes me an apology....

When hell freezes over. LOL

sf
Practice safe eating - always use condiments

On 04 Aug 2004 21:18:23 GMT, (PENMART01)
wrote:

> >I will accept your apology.
>
> When hell freezes. LOL
>
> You are the one who owes me an apology....

When hell freezes over. LOL

sf
Practice safe eating - always use condiments

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.

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.

"PENMART01" > wrote in message
...
> >notbob writes:
>>
>>On 2004-08-03, gabadab > wrote:
>>> Should store bought Worcestershire sauce be kept in the refrigerator?
>>
>>no
>
> Why not? Refrigeration won't hurt worcestershire sauce. I keep my Lea &
> Perrins in the fridge. I don't use it often and so a small bottle can
> last me
> a very long time, years. Worcestershire sauce won't readily spoil at room
> temperature but like so many condiments refrigeration retards
> quality/flavor
> loss. I think each person needs to decide whether to refrigerate any
> condiment
> based on their own usage. Anyway, worcestershire sauce takes very little
> room
> in the fridge, and since it is relatively expensive why not derive the
> best it
> has to offer. I refrigerate most all condiments, soy sauce, sesame oil,
> mustard, hot pepper sauce, even ketchup. I usually write the date I open
> a
> condiment on the bottle... just to give some idea how long a bottle lasts
> me my
> 10 ounce bottle of Lea & Perrins is marked 12/04/01... still has about 1/4
> left, guess I'm good for at least another year.

Yes I know this subject was a long time ago, but I've only just logged on to
this newsgroup.

My current bottle of Lea & Perrins has no sell by date on it, it was bought
before those things were invented, so god only knows how old it is!

And mine is kept in the cupboard.

If anyone should respond to this I won't see it for about 2 months, when I
logged on to this newsgroup there were about 50,000 articles to download,
so far I've got about half of that!

--
alan

reply to alan(dot)holmes27(at)virgin(dot)net

Dog3 wrote:
> "Alan Holmes" > wrote in
> :
>
> >
> > "PENMART01" > wrote in message
> > ...
> >> >notbob writes:
> >>>
> >>>On 2004-08-03, gabadab > wrote:
> >>>> Should store bought Worcestershire sauce be kept in the
> >>>> refrigerator?
> >>>
> >>>no
> >>
> >> Why not? Refrigeration won't hurt worcestershire sauce. I keep
my
> >> Lea & Perrins in the fridge. I don't use it often and so a small
> >> bottle can last me
> >> a very long time, years. Worcestershire sauce won't readily spoil
at
> >> room temperature but like so many condiments refrigeration retards
> >> quality/flavor
> >> loss. I think each person needs to decide whether to refrigerate
any
> >> condiment
> >> based on their own usage. Anyway, worcestershire sauce takes very
> >> little room
> >> in the fridge, and since it is relatively expensive why not derive
> >> the best it
> >> has to offer. I refrigerate most all condiments, soy sauce,
sesame
> >> oil, mustard, hot pepper sauce, even ketchup. I usually write the
> >> date I open a
> >> condiment on the bottle... just to give some idea how long a
bottle
> >> lasts me my
> >> 10 ounce bottle of Lea & Perrins is marked 12/04/01... still has
> >> about 1/4 left, guess I'm good for at least another year.
> >
> > Yes I know this subject was a long time ago, but I've only just
logged
> > on to this newsgroup.
> >
> > My current bottle of Lea & Perrins has no sell by date on it, it
was
> > bought before those things were invented, so god only knows how old
it
> > is!
> >
> > And mine is kept in the cupboard.
> >
> > If anyone should respond to this I won't see it for about 2 months,
> > when I logged on to this newsgroup there were about 50,000 articles
to
> > download, so far I've got about half of that!
> >
>
> I keep my Worcestershire as well as my hot sauces in the cupboard.
Never
> had problems with them going bad. A lot of people keep them in the
fridge.
> I think it was determined it was a matter of choice.
>
> Michael

It's always a matter of individual choice... you of all people should
know that. But if one were to check, the individual manufacturers
would say that refrigeration goes a long way towards maintaining
freshness. For those products with a website check there, the FAQ, if
there's one, will say about how teh product won't spoil but about
refrigeration maintaining freshness. Of course for those who finish a
product within a couple three months it doesn't much matter if you
leave it in your car's glove compartment.

Sheldon

Sheldon wrote:
> Dog3 wrote:
>> "Alan Holmes" > wrote in
>> :
>>
>>>
>>> "PENMART01" > wrote in message
>>> ...
>>>>> notbob writes:
>>>>>
>>>>> On 2004-08-03, gabadab > wrote:
>>>>>> Should store bought Worcestershire sauce be kept in the
>>>>>> refrigerator?
>>>>>
>>>>> no
>>>>
>>>> Why not? Refrigeration won't hurt worcestershire sauce. I keep my
>>>> Lea & Perrins in the fridge. I don't use it often and so a small
>>>> bottle can last me
>>>> a very long time, years.

>> I keep my Worcestershire as well as my hot sauces in the cupboard.
>> Michael
>
> It's always a matter of individual choice... you of all people should
> know that. But if one were to check, the individual manufacturers
> would say that refrigeration goes a long way towards maintaining
> freshness. For those products with a website check there, the FAQ, if
> there's one, will say about how teh product won't spoil but about
> refrigeration maintaining freshness. Of course for those who finish a
> product within a couple three months it doesn't much matter if you
> leave it in your car's glove compartment.
>
> Sheldon

That struck me as funny. Police Officer: "License, registration, proof of
insurance and your Worcestershire sauce, please."

Jill

On Thu, 7 Apr 2005 00:00:48 -0500, "jmcquown" >
wrote:

>Sheldon wrote:
>> Dog3 wrote:
>>> "Alan Holmes" > wrote in
>>> :
>>>
>>>>
>>>> "PENMART01" > wrote in message
>>>> ...
>>>>>> notbob writes:
>>>>>>
>>>>>> On 2004-08-03, gabadab > wrote:
>>>>>>> Should store bought Worcestershire sauce be kept in the
>>>>>>> refrigerator?
>>>>>>
>>>>>> no
>>>>>
>>>>> Why not? Refrigeration won't hurt worcestershire sauce. I keep my
>>>>> Lea & Perrins in the fridge. I don't use it often and so a small
>>>>> bottle can last me
>>>>> a very long time, years.
>
>>> I keep my Worcestershire as well as my hot sauces in the cupboard.
>>> Michael
>>
>> It's always a matter of individual choice... you of all people should
>> know that. But if one were to check, the individual manufacturers
>> would say that refrigeration goes a long way towards maintaining
>> freshness. For those products with a website check there, the FAQ, if
>> there's one, will say about how teh product won't spoil but about
>> refrigeration maintaining freshness. Of course for those who finish a
>> product within a couple three months it doesn't much matter if you
>> leave it in your car's glove compartment.
>>
>> Sheldon
>
>That struck me as funny. Police Officer: "License, registration, proof of
>insurance and your Worcestershire sauce, please."
>
>Jill
>

Higher end cars carry Grey Poupon. On the other hand, Volkwagen Beetle
glove compartments are probably full of ketchup packets.

Lowered Chevy's are stocked with Taco Bell hot sauce packets.

Monster trucks carry Tabasco.

Of course asian imports come with soy sauce.

Rusty

On Wed, 06 Apr 2005 14:46:24 GMT, "Alan Holmes"
> wrote:

>
> My current bottle of Lea & Perrins has no sell by date on it, it was bought
> before those things were invented, so god only knows how old it is!
>
> And mine is kept in the cupboard.

dont' worry, it's almost indestructive.
>
> If anyone should respond to this I won't see it for about 2 months, when I
> logged on to this newsgroup there were about 50,000 articles to download,
> so far I've got about half of that!

Solution: don't download every header! Select no more than 3 days...
2 is better for this group and if you're reading a dead thread, try to
leave it alone.





Practice safe eating. Always use condiments.

Dog3 wrote:
> Rusty > wrote in
> :
>
>>
>> Higher end cars carry Grey Poupon. On the other hand, Volkwagen
>> Beetle glove compartments are probably full of ketchup packets.
>>
>> Lowered Chevy's are stocked with Taco Bell hot sauce packets.
>>
>> Monster trucks carry Tabasco.
>>
>> Of course asian imports come with soy sauce.
>>
>> Rusty
>
> LOL... When I was in high school I had a 1971 GTO convertible.

You had a "goat"? Heheh, that's what they called 'em, go figure. Cool, er,
I mean *hot* car

The
> back floor board was always littered with ketchup packets from
> McDonalds. We hung out there sometimes and would always get fries.

Ah, the good ol' days when they had the best fries ever!

> They always gave too much ketchup and for some reason, I would keep
> the ketchup and throw it in the back.
>
> Michael

As opposed to now when you have to beg for ketchup? (j/k, I really don't
know).

Jill

On 2005-04-07, Dog3 <uhoh@ajfl> wrote:

> Yes, I got it for my 16th birthday. I loved that car. It had 150,000 miles
> on it when I finally traded it in. It was sold an hour after I took it in
> for the trade in. I traded it in on a Mustang convertible.

I had a '66 GTO vert back in '69. It was a lemon I had to get out
from under before it broke me. Got admit though, when it ran it
was great fun.

nb

On 2005-04-08, Dog3 <uhoh@ajfl> wrote:

> I never had a problem with mine. The engine finally blew out of it so I had
> to get rid of it or put a new engine in it. I decided to trade it in. Sorry
> yours was a lemon.

The engine in mine blew out the first day I test drove it. Had it
rebuilt, but the electrical system was the problem. It was a never
ending plague of problems.

Me and Pontiacs just don't get along. I've owned two and they were
both nightmares. Never again.

nb

On Fri, 08 Apr 2005 09:12:14 -0500, notbob > wrote:

> On 2005-04-08, Dog3 <uhoh@ajfl> wrote:
>
> Me and Pontiacs just don't get along. I've owned two and they were
> both nightmares. Never again.
>
Just curious. What do you drive now?



Practice safe eating. Always use condiments.