In the current AARP Bulletin an entry states, in part

...."What's often kept in the fridge but shouldn't be: potatoes, onions,
tomatoes, canned Parmesan cheese, bread and cake."

I've always kept this stuff in the refrigerator. Why shouldn't one? The
very brief entry gives no clue.

What do you do?

TIA




--
"Where there's smoke there's toast!" Anon

A better question is why do you keep that stuff refrigerated??? There is no point in doing so, and in the
case of tomatoes, particularly, refrigeration takes away all the flavor. The best way to eat a tomato is in the
garden it grew in, with salt shaker in hand, in the sun. ;-))

N .

On Mon, 24 Mar 2014 10:45:46 -0700 (PDT), Nancy2
> wrote:

> A better question is why do you keep that stuff refrigerated??? There is no point in doing so, and in the
> case of tomatoes, particularly, refrigeration takes away all the flavor. The best way to eat a tomato is in the
> garden it grew in, with salt shaker in hand, in the sun. ;-))
>

I really do not agree. I've eaten both and there isn't enough
difference to make me care.


--

Good Food.
Good Friends.
Good Memories.

Nancy2 > wrote:
> A better question is why do you keep that stuff refrigerated??? There is
> no point in doing so, and in the
> case of tomatoes, particularly, refrigeration takes away all the flavor.
> The best way to eat a tomato is in the
> garden it grew in, with salt shaker in hand, in the sun. ;-))
>
> N .

Picking out of garden I definitely don't need salt. Maybe some pepper ?

Greg

"Sqwertz" > wrote in message
...
> On Mon, 24 Mar 2014 10:45:46 -0700 (PDT), Nancy2 wrote:
>
>> A better question is why do you keep that stuff refrigerated??? There is
>> no point in doing so, and in the
>> case of tomatoes, particularly, refrigeration takes away all the flavor.
>> The best way to eat a tomato is in the
>> garden it grew in, with salt shaker in hand, in the sun. ;-))
>
> GARLIC salt on homegrown tomatoes is even better.
>
> -sw

grilled burgers on homegrown tomatoes is even better still!

On 24-Mar-2014, "Pico Rico" > wrote:

> "Sqwertz" > wrote in message
> ...
> > On Mon, 24 Mar 2014 10:45:46 -0700 (PDT), Nancy2 wrote:
> >
> >> A better question is why do you keep that stuff refrigerated??? There
> >> is
> >> no point in doing so, and in the
> >> case of tomatoes, particularly, refrigeration takes away all the
> >> flavor.
> >> The best way to eat a tomato is in the
> >> garden it grew in, with salt shaker in hand, in the sun. ;-))
> >
> > GARLIC salt on homegrown tomatoes is even better.
> >
> > -sw
>
> grilled burgers on homegrown tomatoes is even better still!

My preference is bacon, lettuce and mayo on the tomatoes - stuffed between
two slices of toasted, hearty bread.

On 3/24/2014 6:40 PM, l not -l wrote:

> My preference is bacon, lettuce and mayo on the tomatoes - stuffed between
> two slices of toasted, hearty bread.
>

That would be good even if you forgot the bacon and lettuce.

"KenK" > wrote in message
...
>
> In the current AARP Bulletin an entry states, in part
>
> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
> tomatoes, canned Parmesan cheese, bread and cake."
>
> I've always kept this stuff in the refrigerator. Why shouldn't one? The
> very brief entry gives no clue.
>
> What do you do?
>

I would advise you to cancel your membership in the AARP, but for a whole
lot of reasons.

As to your refrigeration question, I tend to agree with Marty. But then
there is always the question: how hot is the place you would store these
items otherwise?

While I don't refrigerate tomatoes, for example, if my house tended to sit
at 100°F, I probably would keep just a couple out and put the other dozen in
the refer.

On Monday, March 24, 2014 10:26:56 AM UTC-7, KenK wrote:
> In the current AARP Bulletin an entry states, in part
>
>
>
> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
> tomatoes, canned Parmesan cheese, bread and cake."
>
> I've always kept this stuff in the refrigerator. Why shouldn't one? The
> very brief entry gives no clue.

> What do you do?

Potatoes and onions are kept in a cool, dark, dry place. Refrigeration not needed. Tomatoes have an enzyme that enhances flavor that is destroyed by the cold of a refrigerator. Bread and cakes will go stale immediately upon being refigerated. Freeze them instead. I don't know why not to refrigerate parmesan other than to say I don't buy enough to spoil in the time it sits out. -aem

On 3/24/2014 1:26 PM, KenK wrote:
> In the current AARP Bulletin an entry states, in part
>
> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
> tomatoes, canned Parmesan cheese, bread and cake."
>
> I've always kept this stuff in the refrigerator. Why shouldn't one? The
> very brief entry gives no clue.
>
> What do you do?
>
> TIA

Some stuff can be ruined by the cold. The starches in potatoes is
affected, onions don't need it. Tomatoes can lose flavor. Bread and
cake should be frozen if you want to extends the life of it.

Add to the list: ketchup, mustard, peanut butter. The first two have
plenty of acid to keep them so why put a cold condiment on a hot burger?
PB is harder to spread and I don't want to eat cold PB on my toast
anyway.

On 24 Mar 2014 17:26:56 GMT, KenK > wrote:

>
>In the current AARP Bulletin an entry states, in part
>
>..."What's often kept in the fridge but shouldn't be: potatoes, onions,
>tomatoes, canned Parmesan cheese, bread and cake."
>
>I've always kept this stuff in the refrigerator. Why shouldn't one? The
>very brief entry gives no clue.
>
>What do you do?
>
>TIA
didn't know that about canned parm
Janet US

On 3/24/2014 11:26 AM, KenK wrote:
> In the current AARP Bulletin an entry states, in part
>
> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
> tomatoes, canned Parmesan cheese, bread and cake."
>
> I've always kept this stuff in the refrigerator. Why shouldn't one? The
> very brief entry gives no clue.
>
> What do you do?
>


Canned Parmesan has enough preservatives and it tends to clump/lump in
the humidity in a refrigerator.

Onions and potatoes will sprout and spoil if exposed to each other and
the ethylene gas given off by fruits like apples.

Bread and cakes will go stale quickly at refrigerator temperatures.
They are better frozen.

gloria p

On Mon, 24 Mar 2014 15:44:41 -0600, gloria p >
wrote:

snip
>
>Canned Parmesan has enough preservatives and it tends to clump/lump in
>the humidity in a refrigerator.

snip
> gloria p
I didn't know that (about preservatives). I'll have to look at a can
next time I am at store.
Janet US

On 3/24/2014 5:44 PM, gloria p wrote:
> On 3/24/2014 11:26 AM, KenK wrote:
>> In the current AARP Bulletin an entry states, in part
>>
>> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
>> tomatoes, canned Parmesan cheese, bread and cake."
>>
>> I've always kept this stuff in the refrigerator. Why shouldn't one? The
>> very brief entry gives no clue.
>>
>> What do you do?
>>
>
>
> Canned Parmesan has enough preservatives and it tends to clump/lump in
> the humidity in a refrigerator.
(snippage)
> gloria p
>
When I was much younger I had never tasted real grated Parmesan. My
mother bought the *green can*. So, so did I. For a while. She/I
stored it in the refrigerator. And yes, it clumped.

I didn't know a thing about freshly grated parm until I bought my first
wedge and grated it myself. Wonderful! I did wrap what was left and
put it in the fridge. After all, unlike the green can, I did buy it in
the cold cheese section.

Jill

"jmcquown" > wrote in message
...
> On 3/24/2014 5:44 PM, gloria p wrote:
>> On 3/24/2014 11:26 AM, KenK wrote:
>>> In the current AARP Bulletin an entry states, in part
>>>
>>> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
>>> tomatoes, canned Parmesan cheese, bread and cake."
>>>
>>> I've always kept this stuff in the refrigerator. Why shouldn't one? The
>>> very brief entry gives no clue.
>>>
>>> What do you do?
>>>
>>
>>
>> Canned Parmesan has enough preservatives and it tends to clump/lump in
>> the humidity in a refrigerator.
> (snippage)
>> gloria p
>>
> When I was much younger I had never tasted real grated Parmesan. My
> mother bought the *green can*. So, so did I. For a while. She/I stored
> it in the refrigerator. And yes, it clumped.
>
> I didn't know a thing about freshly grated parm until I bought my first
> wedge and grated it myself. Wonderful! I did wrap what was left and
> put it in the fridge. After all, unlike the green can, I did buy it in
> the cold cheese section.

I like to chew on a small hunk of parmesan I keep mine in the fridge and
grate it as I need it.

--
http://www.helpforheroes.org.uk/shop/

On Tue, 25 Mar 2014 00:21:44 -0500, Sqwertz >
wrote:

>On Mon, 24 Mar 2014 15:44:41 -0600, gloria p wrote:
>
>> Canned Parmesan has enough preservatives and it tends to clump/lump in
>> the humidity in a refrigerator.
>
>My friend's <cough> can of Parmesan cheese doesn't list any
>preservatives. Just cellulose to keep it dry and free flowing. I
>suspect that stuff could pick up humidity in the fridge and clump up,
>as you say.

All cheese contains a preservative, dwarf... salt!
http://www.foodfacts.com/NutritionFa...ese-3-oz/10154

On 3/24/2014 12:26 PM, KenK wrote:
> In the current AARP Bulletin an entry states, in part
>
> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
> tomatoes, canned Parmesan cheese, bread and cake."
>
> I've always kept this stuff in the refrigerator. Why shouldn't one? The
> very brief entry gives no clue.

Potatoes - the starch in potatoes turns into sugar at low
temperatures. Some varieties (such as Yukon Golds) are more likely to
do this than others. At any rate, keep the spuds too cold too long and
they'll taste weirdly sweet. (If that happens to some of yours, put
the rest in a dark, warmish location for about a week. The sugars will
change back into starch.)

Onions - they soften in the fridge, plus they'll smell it up. Cut
onions should be refrigerated and used up quickly, uncut onions should
just be stored in a cool dark location.

Tomatoes - besides the obvious fact that they're less flavorful when
cold, chilling also changes their texture.

Canned parmesan cheese - although it has stuff added to it to keep it
from clumping, it could still absorb moisture from the refrigerator
air and eventually clump anyway.

Breads and cakes go stale faster in the fridge.

I don't store cukes in the fridge, either, because, just like with
tomatoes, it adversely affects their flavor and texture.

On 3/27/2014 2:28 PM, Moe DeLoughan wrote:
> On 3/24/2014 12:26 PM, KenK wrote:
>> In the current AARP Bulletin an entry states, in part
>>
>> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
>> tomatoes, canned Parmesan cheese, bread and cake."
>>
>> I've always kept this stuff in the refrigerator. Why shouldn't one? The
>> very brief entry gives no clue.
>
> Potatoes - the starch in potatoes turns into sugar at low temperatures.
> Some varieties (such as Yukon Golds) are more likely to do this than
> others. At any rate, keep the spuds too cold too long and they'll taste
> weirdly sweet. (If that happens to some of yours, put the rest in a
> dark, warmish location for about a week. The sugars will change back
> into starch.)
>
> Onions - they soften in the fridge, plus they'll smell it up. Cut onions
> should be refrigerated and used up quickly, uncut onions should just be
> stored in a cool dark location.
>
> Tomatoes - besides the obvious fact that they're less flavorful when
> cold, chilling also changes their texture.
>
> Canned parmesan cheese - although it has stuff added to it to keep it
> from clumping, it could still absorb moisture from the refrigerator air
> and eventually clump anyway.
>
> Breads and cakes go stale faster in the fridge.
>
> I don't store cukes in the fridge, either, because, just like with
> tomatoes, it adversely affects their flavor and texture.
>

I can't say I've noticed tomatoes changing texture when uncut nor a
smell from uncut onions in the vegetable compartment but baked goods
don't keep well unless frozen.

Cucumbers seem to keep but, even in plastic bags, have a tendency to get
soggy if they have had a part cut off.

Chopped or sliced onions don't keep well refrigerated or frozen.

I have not noticed wrapped cheese picking up flavors but it is best
allowed to come to room temperature. Nuking does not work to restore flavor.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Monday, March 24, 2014 12:26:56 PM UTC-5, KenK wrote:
> In the current AARP Bulletin an entry states, in part
>
>
>
> ..."What's often kept in the fridge but shouldn't be: potatoes, onions,
>
> tomatoes, canned Parmesan cheese, bread and cake."
>
>
>
> I've always kept this stuff in the refrigerator. Why shouldn't one? The
>
> very brief entry gives no clue.
>
>
>
> What do you do?
>
>
>
> TIA
>
>
>
>
>
>
>
>
>
> --
>
> "Where there's smoke there's toast!" Anon

this is legit I have already made money in one hour.
http://gopaidweekly.com/?ref=143663