Interesting.
We use milk slowly because we mostly use it in coffee. Oddly, during the thick of the pandemic a particular brand of milk always exceeded the pull date and lasted 30+ days in the fridge. After the pandemic eased up, the shelf life of the same milk is rarely that long. Though I have no way to know, I can only guess that something about the processing or handling of the milk changed.
Some milk seems to expire, even before the best before date, more quickly after it has been opened.
I didn’t realize that until recently. I suppose its lifespan could also be affected by its life in the delivery truck and store, before I buy it.
I mostly buy it in 1 or 2 litre cartons. I wouldn’t get through a gallon.
I would eat it but in her case (immunity is reduced) I would agree and toss it out.
Not sure I understand this quoted portion:
given that I leave fruits and veggies in brine at room temp for 10-14 days. The brine shuts down most bacterial growth, other than lacto’s which like the salinity.
Wouldn’t brined olives be similar? Or is it because they are only brined, but not fermented? (I don’t really know much about the process of brining olives. I just ferment cukes/kimchi/cauliflower etc.)
Thanks for your input!
It’s funny. I trust the Greek store and the way they keep their olives and feta in brine. I don’t trust that I’m doing it the right way at home!
I only keep feta in brine in the fridge for around a week, before throwing it out. so I buy small amounts
I have used this feta well past it’s sell by dates
Prior to reading this I wouldn’t have thought twice about these olives my daughter gave me on May 30th. They are Castelvetrano, which I usually buy in brine. That might be something growing on them …
…or it might be salt! I ate one. Wish me luck 
!
Forks Over Knives is saying one week for the ones from an olive bar.
Fairly recent from Epicurious.
Feta gets a very stinky yeasty odor and taste once it’s too ripe! I’m not worried about Danger, just worried about the Blech.
Odd. My refrigerated feta in brine lasts for weeks, without any deterioration in taste. Are you adding enough salt? I make a 10% brine: 30g of salt into a container, then enough water to reach 300g.
I don’t trust I will get it right so I don’t even try anymore. I have looked up the formula before.
I’ve also been served feta in Greece that wasn’t kept covered in brine and I think that’s why have an aversion.
I buy the little 250 g or 1lb fetas in brine and go through them quickly. I have a very small fridge so I wouldn’t have room for a bigger tub, anyways.
How long would you keep eating a homemade basil pesto that’s been refrigerated?
My friend’s sister made some 8 days ago.
Would you throw it out after 4 days?
I’d eat it if it was still green.
Okay, thank you!
If there is no obvious mold, I would take a very small taste test to see if the oil has gone off - we buy sometimes pesto at a shop which has no additives and the best off date is a month
I was more worried about bacteria, rather than mold or rancid oil. Usually, olive oil doesn’t go rancid in the fridge in a month.
what are your thoughts on thawed ground meat that has a hint of odor? I thawed some ground veal that I had bought last week from a typically good Butcher Shop . It was already in a vacuum pack. Now I’m wondering if it was vacuum packed because it was already a little old when I bought it.
I picked up on a very very faint hint of ammonia when I opened the package, very slight oxidation and slight loss of brighter pink colour. I decided to still use it to make meatballs, mixed with fresh ground pork and fresh ground beef and I baked 9 last night, and froze the rest raw.
They taste okay, although my mind is making me question whether I can detect a slight funk.
I know some of you are very much When In Doubt Throw it out ppl.
Would some of you still use meat that just have a hint of aging funk?
Funk, oxidation, and ammonia? Out it goes.
I wouldn’t. I had really bad food poisoning once from a restaurant and there’s no way I’d chance that again…and it was decades ago.
Not if it is ground meat and hints of ammonia
thanks
thank you
