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Thread: How to keep cabbage from turning sour?

  1. #1
    dh@. Guest

    Default How to keep cabbage from turning sour?

    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!

  2. #2
    Omelet Guest

    Default Re: How to keep cabbage from turning sour?

    In article <[email protected]>, 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.

    [email protected]
    Subscribe: [email protected]

  3. #3
    Dave Balderstone Guest

    Default Re: How to keep cabbage from turning sour?

    In article <[email protected]>, <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.

    --
    Kiva - Loans that change lives.
    http://www.kiva.org/lender/david87375440

  4. #4
    The Joneses Guest

    Default Re: How to keep cabbage from turning sour?

    <dh@.> wrote in message news:[email protected]..
    >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



  5. #5
    brooklyn1 Guest

    Default Re: How to keep cabbage from turning sour?


    "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



  6. #6
    Omelet Guest

    Default Re: How to keep cabbage from turning sour?

    In article <fGV%l.704$[email protected]>,
    "brooklyn1" <[email protected]> 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.

    [email protected]
    Subscribe: [email protected]

  7. #7
    Bob Muncie Guest

    Default Re: How to keep cabbage from turning sour?

    Omelet wrote:
    > In article <fGV%l.704$[email protected]>,
    > "brooklyn1" <[email protected]> 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

  8. #8
    Dave Balderstone Guest

    Default Re: How to keep cabbage from turning sour?

    In article <fGV%l.704$[email protected]>, brooklyn1
    <[email protected]> wrote:

    > "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


    Insults and name-calling... Nice. Welcome to the kill-file.

    --
    Kiva - Loans that change lives.
    http://www.kiva.org/lender/david87375440

  9. #9
    Chemiker Guest

    Default Re: How to keep cabbage from turning sour?

    On Mon, 22 Jun 2009 19:02:45 -0500, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>, 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

  10. #10
    Chemiker Guest

    Default Re: How to keep cabbage from turning sour?

    On Mon, 22 Jun 2009 18:29:42 -0600, "The Joneses"
    <[email protected]> wrote:

    ><dh@.> wrote in message news:[email protected]..

    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
    >

    That said, I have to admit that sometimes I boil red potatoes, cut
    into spoon size pieces (a little less than 1 in square), and add them
    to things like chick pea salad. Also, vinegar (not mayo) based
    potato salads keep well in the fridge.

    But even there, I've never ever thought of taking them to
    two weeks out. I took microbiology in college, and I've seen
    too many potatoes with signs of black-heart disease.

    HTH

    Alex

  11. #11
    Omelet Guest

    Default Re: How to keep cabbage from turning sour?

    In article <h1pd55$7n5$[email protected]>,
    Bob Muncie <[email protected]> wrote:

    > Omelet wrote:
    > > In article <fGV%l.704$[email protected]>,
    > > "brooklyn1" <[email protected]> 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.

    [email protected]
    Subscribe: [email protected]

  12. #12
    Bob Muncie Guest

    Default Re: How to keep cabbage from turning sour?

    Omelet wrote:
    > In article <h1pd55$7n5$[email protected]>,
    > Bob Muncie <[email protected]> wrote:
    >
    >> Omelet wrote:
    >>> In article <fGV%l.704$[email protected]>,
    >>> "brooklyn1" <[email protected]> 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


  13. #13
    lf5517a Guest

    Default Re: How to keep cabbage from turning sour?

    On Jun 23, 2:13*pm, Chemiker <prussianblu...@verizon.net> wrote:
    > On Mon, 22 Jun 2009 19:02:45 -0500, Omelet <ompome...@gmail.com>
    > wrote:
    >
    >
    >
    > >In article <ieqv3552jlff6t3kvg22esll1ivhmak...@4ax.com>, 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

  14. #14
    dh@. Guest

    Default Re: How to keep cabbage from turning sour?

    On Tue, 23 Jun 2009 19:57:31 -0700 (PDT), lf5517a
    <[email protected]> wrote:

    >On Jun 23, 2:13*pm, Chemiker <prussianblu...@verizon.net> wrote:
    >> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet <ompome...@gmail.com>
    >> wrote:
    >>
    >>
    >>
    >> >In article <ieqv3552jlff6t3kvg22esll1ivhmak...@4ax.com>, 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?

  15. #15
    James Silverton Guest

    Default Re: How to keep cabbage from turning sour?

    dh@. wrote on Wed, 24 Jun 2009 09:34:57 -0100:

    >> On Jun 23, 2:13 pm, Chemiker <prussianblu...@verizon.net> wrote:
    >>> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet <ompome...@gmail.com>
    >>> wrote:
    >>>
    >> >> In article <ieqv3552jlff6t3kvg22esll1ivhmak...@4ax.com>,
    >> >> 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


    Wrapped in plastic wrap, cabbage keeps well in a vegetable crisper. So
    the outer leaves may blacken but they can be removed and black edges cut
    off and cabbage is cheap enough to throw out a few leaves.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  16. #16
    Omelet Guest

    Default Re: How to keep cabbage from turning sour?

    In article <h1rmjb$1sa$[email protected]>,
    Bob Muncie <[email protected]> wrote:

    > Omelet wrote:
    > > In article <h1pd55$7n5$[email protected]>,
    > > Bob Muncie <[email protected]> wrote:
    > >
    > >> Omelet wrote:
    > >>> In article <fGV%l.704$[email protected]>,
    > >>> "brooklyn1" <[email protected]> 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.

    [email protected]
    Subscribe: [email protected]

  17. #17
    Bob Muncie Guest

    Default Re: How to keep cabbage from turning sour?

    Omelet wrote:
    > In article <h1rmjb$1sa$[email protected]>,
    > Bob Muncie <[email protected]> wrote:
    >
    >> Omelet wrote:
    >>> In article <h1pd55$7n5$[email protected]>,
    >>> Bob Muncie <[email protected]> wrote:
    >>>
    >>>> Omelet wrote:
    >>>>> In article <fGV%l.704$[email protected]>,
    >>>>> "brooklyn1" <[email protected]> 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

  18. #18
    lf5517a Guest

    Default Re: How to keep cabbage from turning sour?

    On Jun 24, 6:34*am, dh@. wrote:
    > On Tue, 23 Jun 2009 19:57:31 -0700 (PDT), lf5517a
    >
    >
    >
    > <lori.fel...@gmail.com> wrote:
    > >On Jun 23, 2:13*pm, Chemiker <prussianblu...@verizon.net> wrote:
    > >> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet <ompome...@gmail.com>
    > >> wrote:

    >
    > >> >In article <ieqv3552jlff6t3kvg22esll1ivhmak...@4ax.com>, 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.

  19. #19
    lf5517a Guest

    Default Re: How to keep cabbage from turning sour?



    > > 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.

  20. #20
    Dave Balderstone Guest

    Default Re: How to keep cabbage from turning sour?

    In article
    <[email protected]>,
    lf5517a <[email protected]> wrote:

    > On Jun 24, 6:34*am, dh@. wrote:
    > > On Tue, 23 Jun 2009 19:57:31 -0700 (PDT), lf5517a
    > >
    > >
    > >
    > > <lori.fel...@gmail.com> wrote:
    > > >On Jun 23, 2:13*pm, Chemiker <prussianblu...@verizon.net> wrote:
    > > >> On Mon, 22 Jun 2009 19:02:45 -0500, Omelet <ompome...@gmail.com>
    > > >> wrote:

    > >
    > > >> >In article <ieqv3552jlff6t3kvg22esll1ivhmak...@4ax.com>, 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.


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

    --
    Kiva - Loans that change lives.
    http://www.kiva.org/lender/david87375440

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