johnsonjpj Posted October 11, 2017 Share Posted October 11, 2017 Hello, i've made the Italian vinaigrette and a few of the other dressings from the book. With the ones that are mostly oils, do they ever expire? Do they need to be refrigerated at all? Thanks! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted October 11, 2017 Moderators Share Posted October 11, 2017 2 hours ago, johnsonjpj said: Hello, i've made the Italian vinaigrette and a few of the other dressings from the book. With the ones that are mostly oils, do they ever expire? Do they need to be refrigerated at all? Thanks! Google may be a good place for general cooking questions such as this. I think refrigeration depends on your own comfort with food safety, but I"m sure there are expert sites out there that might give you some insight Link to comment Share on other sites More sharing options...
kirkor Posted October 11, 2017 Share Posted October 11, 2017 I tend to push the limits both with refrigeration and shelf life. If anything goes awry I figure it just makes my gut microbiome more robust. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted October 11, 2017 Moderators Share Posted October 11, 2017 1 hour ago, kirkor said: I tend to push the limits both with refrigeration and shelf life. If anything goes awry I figure it just makes my gut microbiome more robust. Oh same here... but I hardly ever recommend to people to push the limits like I do... I play very fast and loose with food safety Link to comment Share on other sites More sharing options...
Bellmaestra Posted October 11, 2017 Share Posted October 11, 2017 Me too; much to the horror of my adult children, who seem slightly obsessed with expiration dates. Stephanie Link to comment Share on other sites More sharing options...
kirkor Posted October 11, 2017 Share Posted October 11, 2017 I have a part time job at a cafe where we serve a lot of avocado toast. I've got most of the kitchen staff trained: mushy/brown avocados that aren't good enough for customers are deemed "kirkor avocados" and I get to take them home Link to comment Share on other sites More sharing options...
Jim4884 Posted October 17, 2017 Share Posted October 17, 2017 On 10/11/2017 at 10:39 AM, kirkor said: I have a part time job at a cafe where we serve a lot of avocado toast. I've got most of the kitchen staff trained: mushy/brown avocados that aren't good enough for customers are deemed "kirkor avocados" and I get to take them home Hey, where do you work? I'm in San Diego too, can I get my hand on any of those mushy gems of pure delight?? Link to comment Share on other sites More sharing options...
kirkor Posted October 17, 2017 Share Posted October 17, 2017 You'd have to fight me!! I'm at Refill Cafe (Yelp page) so when you're not on a Whole30 you should come by for some avocado toast. Link to comment Share on other sites More sharing options...
Jim4884 Posted October 19, 2017 Share Posted October 19, 2017 Back on topic, the sniff test is what I use - if it doesn't smell BAD, it's good Link to comment Share on other sites More sharing options...
Jim4884 Posted October 21, 2017 Share Posted October 21, 2017 On 10/17/2017 at 2:42 PM, kirkor said: You'd have to fight me!! I'm at Refill Cafe (Yelp page) so when you're not on a Whole30 you should come by for some avocado toast. So I have to admit, that avocado toast was pretty darn good - and it was a distinct pleasure to meet kirkor in person. I'll be back... Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted October 22, 2017 Moderators Share Posted October 22, 2017 3 hours ago, Jim4884 said: So I have to admit, that avocado toast was pretty darn good - and it was a distinct pleasure to meet kirkor in person. I'll be back... Oh man, so fun! I love when our members get to meet eachother in person! I know a few people who have and it's so awesome! Link to comment Share on other sites More sharing options...
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