I like to cook a cabage, and then eat it over a period of a week or
two. But sometimes--and it seems like not always--it will turn sour.
It doesn't look bad or anything, but it's still trash to me. Is there
a way to keep it from turning sour?

Also, I like to boil some potatoes and have some of them around for a
week or two as well, but sometimes they go bad during that time. It
seems like they should keep for at least two weeks in the
refrigerator, and sometimes they do. Why not other times?

Thanks for any help!

In article >, dh@. wrote:

> I like to cook a cabage, and then eat it over a period of a week or
> two. But sometimes--and it seems like not always--it will turn sour.
> It doesn't look bad or anything, but it's still trash to me. Is there
> a way to keep it from turning sour?
>
> Also, I like to boil some potatoes and have some of them around for a
> week or two as well, but sometimes they go bad during that time. It
> seems like they should keep for at least two weeks in the
> refrigerator, and sometimes they do. Why not other times?
>
> Thanks for any help!

Yeah. Cook more frequently! 1 week is about my limit for cooked food
safety. After that, it's trash unless it's frozen. 2 weeks is FAR too
long!

You can freeze cooked potatoes but I've never tried freezing cooked
cabbage.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

<dh@.> wrote in message ...
>I like to cook a cabage, and then eat it over a period of a week or
> two. But sometimes--and it seems like not always--it will turn sour.
> It doesn't look bad or anything, but it's still trash to me. Is there
> a way to keep it from turning sour?
>
> Also, I like to boil some potatoes and have some of them around for a
> week or two as well, but sometimes they go bad during that time. It
> seems like they should keep for at least two weeks in the
> refrigerator, and sometimes they do. Why not other times?
>
> Thanks for any help!

That's way beyond my personal shelf life for cooked food, too. Esp.
potatoes, if whole, as the dense moist center is a festival for botulism
toxin, a rare, but truly evil food borne disease.
Maybe y'all added more salt to the water at one time. Salt helps preserve
food, some, but generally when salted *a lot*.
Maybe the sauce on the cabbage had some wine or acidic sauce. There again,
acid helps to keep the germies down.
Both those are too risky for me not to make fresh every few days.
I hate recooked frozen potatoes. Just can't get around it. Would rather
eat canned potatoes than frozen.
Best of luck.
Edrena

"Dave Balderdash" wrote
> dh wrote:
>
>> I like to cook a cabage, and then eat it over a period of a week or
>> two. But sometimes--and it seems like not always--it will turn sour.
>> It doesn't look bad or anything, but it's still trash to me. Is there
>> a way to keep it from turning sour?
>>
>> Also, I like to boil some potatoes and have some of them around for a
>> week or two as well, but sometimes they go bad during that time. It
>> seems like they should keep for at least two weeks in the
>> refrigerator, and sometimes they do. Why not other times?
>>
>> Thanks for any help!
>
> Wrong approach.
>
> Both potatos and cabbage store so well uncooked, do that. You can halve
> a cabbage and keep it raw in the crisper for a week... or buy smaller
> cabbages.
>
> As for potatos... they are so easy to cook on demand, just do that.
>
> The reason that the storage life varies is quite simple. The vegetables
> we prepared and cooked in different conditions. There may be different
> wild yeasts in the air, maybe you didn't wash you hands when packing
> them for storage, etc., etc.
>
>

This is too funny... what a crock.

Speaking of crocks, for thousands of years folks have been preserving
cabbage for months, even years, and with no refrigeration... pickle it!

Mr. Kimchee Kraut

In article >,
"brooklyn1" > wrote:

> This is too funny... what a crock.
>
> Speaking of crocks, for thousands of years folks have been preserving
> cabbage for months, even years, and with no refrigeration... pickle it!
>
> Mr. Kimchee Kraut

I love saurkraut and yes, it keeps for a very long time under
refrigeration. I generally buy the jarred stuff at the store and eat it
with sausage.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> "brooklyn1" > wrote:
>
>> This is too funny... what a crock.
>>
>> Speaking of crocks, for thousands of years folks have been preserving
>> cabbage for months, even years, and with no refrigeration... pickle it!
>>
>> Mr. Kimchee Kraut
>
> I love saurkraut and yes, it keeps for a very long time under
> refrigeration. I generally buy the jarred stuff at the store and eat it
> with sausage.


LoL... I have a bag of it aging (three weeks so far) in the bottom of
the fridge, awaiting the time they will join the potatoes and sausage
and become a trio of happiness.

Bob

On Mon, 22 Jun 2009 19:02:45 -0500, Omelet >
wrote:

>In article >, dh@. wrote:
X
>
>Yeah. Cook more frequently! 1 week is about my limit for cooked food
>safety. After that, it's trash unless it's frozen. 2 weeks is FAR too
>long!
>
>You can freeze cooked potatoes but I've never tried freezing cooked
>cabbage.

Roger that! In this house soups, dairy and ground meats get used
within 4 days or they're outta' here...

Alex

On Mon, 22 Jun 2009 19:31:16 -0100, dh@. wrote:

>I like to cook a cabage, and then eat it over a period of a week or
>two. But sometimes--and it seems like not always--it will turn sour.
>It doesn't look bad or anything, but it's still trash to me. Is there
>a way to keep it from turning sour?
>
>Also, I like to boil some potatoes and have some of them around for a
>week or two as well, but sometimes they go bad during that time. It
>seems like they should keep for at least two weeks in the
>refrigerator, and sometimes they do. Why not other times?
>
>Thanks for any help!

I have frozen cooked cabbage, such as in left over boiled dinner that
didn't get eaten quickly enough. Experiment. It might not be to your
taste eaten alone, but put with other foods it's okay.

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > "brooklyn1" > wrote:
> >
> >> This is too funny... what a crock.
> >>
> >> Speaking of crocks, for thousands of years folks have been preserving
> >> cabbage for months, even years, and with no refrigeration... pickle it!
> >>
> >> Mr. Kimchee Kraut
> >
> > I love saurkraut and yes, it keeps for a very long time under
> > refrigeration. I generally buy the jarred stuff at the store and eat it
> > with sausage.
>
>
> LoL... I have a bag of it aging (three weeks so far) in the bottom of
> the fridge, awaiting the time they will join the potatoes and sausage
> and become a trio of happiness.
>
> Bob

Don't forget the onion... ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "brooklyn1" > wrote:
>>>
>>>> This is too funny... what a crock.
>>>>
>>>> Speaking of crocks, for thousands of years folks have been preserving
>>>> cabbage for months, even years, and with no refrigeration... pickle it!
>>>>
>>>> Mr. Kimchee Kraut
>>> I love saurkraut and yes, it keeps for a very long time under
>>> refrigeration. I generally buy the jarred stuff at the store and eat it
>>> with sausage.
>>
>> LoL... I have a bag of it aging (three weeks so far) in the bottom of
>> the fridge, awaiting the time they will join the potatoes and sausage
>> and become a trio of happiness.
>>
>> Bob
>
> Don't forget the onion... ;-d

I won't.. but somehow the "trio" thing felt right vs. the quad thing
verbally ;-)

I will spice it well also. The only thing I haven't decided on yet is
what will be the base.

Bob

On Jun 23, 2:13*pm, Chemiker > wrote:
> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet >
> wrote:
>
>
>
> >In article >, dh@. wrote:
> X
>
> >Yeah. Cook more frequently! *1 week is about my limit for cooked food
> >safety. After that, it's trash unless it's frozen. *2 weeks is FAR too
> >long!

>
> Roger that! In this house soups, dairy and ground meats get used
> within 4 days or they're outta' here...
>
> Alex

Or, you can boil the cabbage for five minutes on the fourth day and
have it last another four days. Doesn't work so well for potatoes
unless you're making soup of it.

Kitty

On Tue, 23 Jun 2009 19:57:31 -0700 (PDT), lf5517a
> wrote:

>On Jun 23, 2:13*pm, Chemiker > wrote:
>> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet >
>> wrote:
>>
>>
>>
>> >In article >, dh@. wrote:
>> X
>>
>> >Yeah. Cook more frequently! *1 week is about my limit for cooked food
>> >safety. After that, it's trash unless it's frozen. *2 weeks is FAR too
>> >long!
>
>>
>> Roger that! In this house soups, dairy and ground meats get used
>> within 4 days or they're outta' here...
>>
>> Alex
>
>Or, you can boil the cabbage for five minutes on the fourth day and
>have it last another four days.

Thank you. That makes sense.

>Doesn't work so well for potatoes
>unless you're making soup of it.
>
>Kitty

Maybe cooking them a little every so often in a microwave?

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "brooklyn1" > wrote:
> >>>
> >>>> This is too funny... what a crock.
> >>>>
> >>>> Speaking of crocks, for thousands of years folks have been preserving
> >>>> cabbage for months, even years, and with no refrigeration... pickle it!
> >>>>
> >>>> Mr. Kimchee Kraut
> >>> I love saurkraut and yes, it keeps for a very long time under
> >>> refrigeration. I generally buy the jarred stuff at the store and eat it
> >>> with sausage.
> >>
> >> LoL... I have a bag of it aging (three weeks so far) in the bottom of
> >> the fridge, awaiting the time they will join the potatoes and sausage
> >> and become a trio of happiness.
> >>
> >> Bob
> >
> > Don't forget the onion... ;-d
>
> I won't.. but somehow the "trio" thing felt right vs. the quad thing
> verbally ;-)

<giggles>

>
> I will spice it well also. The only thing I haven't decided on yet is
> what will be the base.
>
> Bob

Some sort of cooking oil I'd think?
I'd start with the onions in that to get them to carmelize a bit.
Then the sausage, then the spuds (always pre-cooked!), then the kraut to
just warm it.

Any number of oils. For that dish, I'd use coconut or grapeseed, not
olive.

Garlic would work ok too in small amounts and I'd start that right after
the onions.

Pepper would be last if I chose to add it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> "brooklyn1" > wrote:
>>>>>
>>>>>> This is too funny... what a crock.
>>>>>>
>>>>>> Speaking of crocks, for thousands of years folks have been preserving
>>>>>> cabbage for months, even years, and with no refrigeration... pickle it!
>>>>>>
>>>>>> Mr. Kimchee Kraut
>>>>> I love saurkraut and yes, it keeps for a very long time under
>>>>> refrigeration. I generally buy the jarred stuff at the store and eat it
>>>>> with sausage.
>>>> LoL... I have a bag of it aging (three weeks so far) in the bottom of
>>>> the fridge, awaiting the time they will join the potatoes and sausage
>>>> and become a trio of happiness.
>>>>
>>>> Bob
>>> Don't forget the onion... ;-d
>> I won't.. but somehow the "trio" thing felt right vs. the quad thing
>> verbally ;-)

I was thinking a "quadatey, but I thought better of it as someone might
want t0 spark a debate ;-)

>
> <giggles>
>
>> I will spice it well also. The only thing I haven't decided on yet is
>> what will be the base.
>>
>> Bob
>
> Some sort of cooking oil I'd think?
> I'd start with the onions in that to get them to carmelize a bit.
> Then the sausage, then the spuds (always pre-cooked!), then the kraut to
> just warm it.
>
> Any number of oils. For that dish, I'd use coconut or grapeseed, not
> olive.
>
> Garlic would work ok too in small amounts and I'd start that right after
> the onions.
>
> Pepper would be last if I chose to add it.

I was thinking maybe some of the bacon grease I keep in the fridge...
it's hard to go wrong with bacon flavor'd :-)

Bob

On Jun 24, 6:34*am, dh@. wrote:
> On Tue, 23 Jun 2009 19:57:31 -0700 (PDT), lf5517a
>
>
>
> > wrote:
> >On Jun 23, 2:13*pm, Chemiker > wrote:
> >> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet >
> >> wrote:
>
> >> >In article >, dh@. wrote:
> >> X
>
> >> >Yeah. Cook more frequently! *1 week is about my limit for cooked food
> >> >safety. After that, it's trash unless it's frozen. *2 weeks is FAR too
> >> >long!
>
> >> Roger that! In this house soups, dairy and ground meats get used
> >> within 4 days or they're outta' here...
>
> >> Alex
>
> >Or, you can boil the cabbage for five minutes on the fourth day and
> >have it last another four days. *
>
> * * Thank you. That makes sense.
>
> >Doesn't work so well for potatoes
> >unless you're making soup of it.
>
> >Kitty
>
> * * Maybe cooking them a little every so often in a microwave?

I don't know about that. the problem with reheating potatoes in the
microwave is they go from fluffy to rubber to rocks in less time than
it takes to shake a lambs tail. I don't think they'd be hot enough to
kill any bacteria in them without drying out to much to be good to
eat.

If you want to reheat your potatoes, why not slice them and fry them
with onions. Then the left overs would keep another four days, IN the
fridge. the ONLY way to reheat potatoes in the microwave is in a
soup, where there will be lots of water to keep the potatoes from
drying out.

I've tried keeping potatoes in the fridge and when I tried eating
them, the middles where either slimy or grey. I'd rather microwave a
fresh potato every day, or bake maybe four twice a week than even
think of eating potatoes which have become moldy. they just don't
smell nice when they get bacterial growth in them and the mold growth
is so varied that I just don't trust any of it.

> > Garlic would work ok too in small amounts and I'd start that right after
> > the onions.
>
> > Pepper would be last if I chose to add it.
>
> I was thinking maybe some of the bacon grease I keep in the fridge...
> it's hard to go wrong with bacon flavor'd :-)
>
> Bob

Oh yeah, Bob, bacon grease, potatoes and onions is the best of the
best.

Dave Balderstone wrote:
> In article
> >,
> lf5517a > wrote:

>> I've tried keeping potatoes in the fridge and when I tried eating
>> them, the middles where either slimy or grey. I'd rather microwave a
>> fresh potato every day, or bake maybe four twice a week than even
>> think of eating potatoes which have become moldy. they just don't
>> smell nice when they get bacterial growth in them and the mold growth
>> is so varied that I just don't trust any of it.
>
> How hard is it to cook a frigging potato on demand?
>

That was my thought. My next thought was "easier than trying to choke
down a week-old potato."

I keep potatoes for a day or two, because I do like them cold, and
because cold leftover potatoes make good hash, home fries, and potato
salad, but after a day or two? I'd rather make more fresh.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

"lf5517a" > wrote in message
...
>
>
>> > Garlic would work ok too in small amounts and I'd start that right
>> > after
>> > the onions.
>>
>> > Pepper would be last if I chose to add it.
>>
>> I was thinking maybe some of the bacon grease I keep in the fridge...
>> it's hard to go wrong with bacon flavor'd :-)
>>
>> Bob
>
> Oh yeah, Bob, bacon grease, potatoes and onions is the best of the
> best.

A shake of chipotle powder adds a hint of smokiness and a little spark. And
all that other stuff, too.
Edrena in the SW US

The Joneses wrote:
> "lf5517a" > wrote in message
> ...
>>
>>>> Garlic would work ok too in small amounts and I'd start that right
>>>> after
>>>> the onions.
>>>> Pepper would be last if I chose to add it.
>>> I was thinking maybe some of the bacon grease I keep in the fridge...
>>> it's hard to go wrong with bacon flavor'd :-)
>>>
>>> Bob
>> Oh yeah, Bob, bacon grease, potatoes and onions is the best of the
>> best.
>
> A shake of chipotle powder adds a hint of smokiness and a little spark. And
> all that other stuff, too.
> Edrena in the SW US
>
>

Thanks for the advice Edrena - I'll give that a shot this time around.
Normally I just add liquid smoke (duck's and runs).

Bob

"Bob Muncie" > wrote in message
...
> The Joneses wrote:
>> "lf5517a" > wrote in message
>> ...
>>>
>>>>> Garlic would work ok too in small amounts and I'd start that right
>>>>> after
>>>>> the onions.
>>>>> Pepper would be last if I chose to add it.
>>>> I was thinking maybe some of the bacon grease I keep in the fridge...
>>>> it's hard to go wrong with bacon flavor'd :-)
>>>>
>>>> Bob
>>> Oh yeah, Bob, bacon grease, potatoes and onions is the best of the
>>> best.
>>
>> A shake of chipotle powder adds a hint of smokiness and a little spark.
>> And all that other stuff, too.
>> Edrena in the SW US
>
> Thanks for the advice Edrena - I'll give that a shot this time around.
> Normally I just add liquid smoke (duck's and runs).
>
> Bob

Duck's runs alright. Got more control with powdered stuff. I think one of
the grocery spice companies carries hickory salt.
E.

On Wed, 24 Jun 2009 17:08:13 -0600, Dave Balderstone
> wrote:

>How hard is it to cook a frigging potato on demand?

I like to boil them over a wood fire so I get to enjoy playing
with the fire and doing something constructive at the same time.
Usually I only feel like doing it once a week, so if I could do
potatoes one week and cabbage the next that would be great.

On Wed, 24 Jun 2009 13:11:25 -0700 (PDT), lf5517a
> wrote:

>On Jun 24, 6:34*am, dh@. wrote:
>> On Tue, 23 Jun 2009 19:57:31 -0700 (PDT), lf5517a
>>
>>
>>
>> > wrote:
>> >On Jun 23, 2:13*pm, Chemiker > wrote:
>> >> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet >
>> >> wrote:
>>
>> >> >In article >, dh@. wrote:
>> >> X
>>
>> >> >Yeah. Cook more frequently! *1 week is about my limit for cooked food
>> >> >safety. After that, it's trash unless it's frozen. *2 weeks is FAR too
>> >> >long!
>>
>> >> Roger that! In this house soups, dairy and ground meats get used
>> >> within 4 days or they're outta' here...
>>
>> >> Alex
>>
>> >Or, you can boil the cabbage for five minutes on the fourth day and
>> >have it last another four days. *
>>
>> * * Thank you. That makes sense.
>>
>> >Doesn't work so well for potatoes
>> >unless you're making soup of it.
>>
>> >Kitty
>>
>> * * Maybe cooking them a little every so often in a microwave?
>
>I don't know about that. the problem with reheating potatoes in the
>microwave is they go from fluffy to rubber to rocks in less time than
>it takes to shake a lambs tail. I don't think they'd be hot enough to
>kill any bacteria in them without drying out to much to be good to
>eat.
>
> If you want to reheat your potatoes, why not slice them and fry them
>with onions. Then the left overs would keep another four days, IN the
>fridge. the ONLY way to reheat potatoes in the microwave is in a
>soup, where there will be lots of water to keep the potatoes from
>drying out.

I usually don't have a problem with that if I don't heat them too
much. But that's with the ones that have been boiled. I did cook them
in the microwave for years, but the results usually produce more waste
than I like, so what are the other options? I'm not going to actually
bake them, and don't like frying them either...I don't mind eating
them, but don't like to fry them.

>I've tried keeping potatoes in the fridge and when I tried eating
>them, the middles where either slimy or grey. I'd rather microwave a
>fresh potato every day, or bake maybe four twice a week than even
>think of eating potatoes which have become moldy. they just don't
>smell nice when they get bacterial growth in them and the mold growth
>is so varied that I just don't trust any of it.

No, I don't either. As soon as they get an unpotatoish smell I
toss them.

On Jun 25, 11:26*am, dh@. wrote:
> On Wed, 24 Jun 2009 17:08:13 -0600, Dave Balderstone
>
> > wrote:
> >How hard is it to cook a frigging potato on demand?
>
> * * I like to boil them over a wood fire so I get to enjoy playing
> with the fire and doing something constructive at the same time.
> Usually I only feel like doing it once a week, so if I could do
> potatoes one week and cabbage the next that would be great.

Aww, but Honey, if you wrap a potato in foil and stick it IN the fire,
you can have a fresh one EVERY day. teehee. but if you want to do
ahead, doing ahead every four days is still safer than every two
weeks. FWIW, kitty

On Wed, 24 Jun 2009 16:49:58 -0700, Serene Vannoy wrote:

>That was my thought. My next thought was "easier than trying to choke
>down a week-old potato."
>
>I keep potatoes for a day or two, because I do like them cold, and
>because cold leftover potatoes make good hash, home fries, and potato
>salad, but after a day or two? I'd rather make more fresh.

Same here, but roasted sweet potato or taro is a little different:

http://en.wikibooks.org/wiki/Cookboo...d_Sweet_Potato

Mmm... very nice with cold meats or cuddling up to fried lamb chops, and
keeps in the fridge for weeks.
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

"Ross McKay" > wrote in message
...
> On Wed, 24 Jun 2009 16:49:58 -0700, Serene Vannoy wrote:
>
>>That was my thought. My next thought was "easier than trying to choke
>>down a week-old potato."
>>
>>I keep potatoes for a day or two, because I do like them cold, and
>>because cold leftover potatoes make good hash, home fries, and potato
>>salad, but after a day or two? I'd rather make more fresh.
>
> Same here, but roasted sweet potato or taro is a little different:
>
> http://en.wikibooks.org/wiki/Cookboo...d_Sweet_Potato
>
> Mmm... very nice with cold meats or cuddling up to fried lamb chops, and
> keeps in the fridge for weeks.
> --
> Ross McKay, Toronto, NSW Australia
> The planet is in a pickle, but fermenting will help save us


weeks you say? I'm gonna try it - sounds interesting!

Kathi

On Fri, 26 Jun 2009 22:30:36 -0400, "Kathi Jones" wrote:

>weeks you say? I'm gonna try it - sounds interesting!

Well, weeks unless you eat it all up because it tastes good, especially
with the crushed ginger mixed through it :P
--
Ross McKay, Toronto, NSW Australia
"Nobody ever rioted for austerity" - George Monbiot