4 ms·

> I date food we put in the fridge/freezer What date are you putting on the food? Every packaging here in Spain (and Europe I assume) has both the production d

• dharmab 2y ago
  This is handy if you're doing things like separating a package into portions for your fridge for near term use and freezer for long term storage. Such as the large packages from Costco/Sam's Club.
• spiffytech 2y ago
  When I open milk, I write the date on the cap to help keep track of how long it'll remain good.
  • wongarsu 2y ago
    My method is that I assume it's gone bad when it tastes sour.
    • stevetron 2y ago
      I throw away bread when the green fuzzy stuff on it no longer tastes good.
      • wongarsu 2y ago
        I can taste the mold in bread before it's grown big enough to become visible. For most foods evolution has graced us with the ability to see, smell or taste any issues well before they actually become a problem. There are some things you have to look out for like botulism or salmonella, but for simple foods like bread and milk there isn't much point in taking precautions
    • hk__2 2y ago
      Yeah, no need to write anything down when you already have a detector built-in in your body called "nose+tongue" (well, at least for milk).
  • pasc1878 2y ago
    Much easier to just drink enough so there is no chance of that happening. But then I am in UK where milk is easily obtained in 2 pint or less packages and is all long term - over a week. It is harder to gat 4 int or gallon containers which I think are more common in the US.
    • stevetron 2y ago
      In the US, the way milk is sold, is that larger amounts cost less. In other words, the 1/2-gallon container, buy two of those, and it costs significantly more than a single 1-gallon container. It gets even worse for quarts. But I seldom buy in the 1-gallon container as it will generally spoil before I've used it all, so there isn't any savings there for me.
      • Suppafly 2y ago
        >In other words, the 1/2-gallon container, buy two of those, and it costs significantly more than a single 1-gallon container. Except sometimes the 1/2 gallons will be randomly on sale where you can get like 3 of them for the price of a gallon. Milk economics makes no sense to me. But yeah, it's usually cheaper to buy more than you need and just throw it out if you don't use it, as is the American way.
        • omegaham 2y ago
          Inversely, I've also seen promotions where the gallon is heavily featured in the ads, and they're selling the half gallon for full price. Neat, you're paying extra to get less milk!
        • notpushkin 2y ago
          It also usually sours I think? You can still use that for pancakes or something... not sure because I’m too lazy and throw it away myself.
• HeyLaughingBoy 2y ago
  Food that's not prepackaged. e.g., I recently threw out a container of eggs that had been in my freezer for about two years because my hens were laying so much faster than we could consume, that we had dozens of extras. I also label things like the date I install a new HVAC filter, or how much to cut off on a piece of lumber, etc.
  • stevetron 2y ago
    I was unaware that it was safe to freeze eggs.
    • HeyLaughingBoy 2y ago
      Why would you think it wasn't?
• mcgrath_sh 2y ago
  I batch cook and freeze meals, and some of them look similar (sauce and chicken vs sauce and pork) and I want to eat the older stuff first. There are also some products that are recommended to be disposed of within X days of opening, which fall well before their best by date.
  • Macha 2y ago
    When I batch cook meals, I then eat them over the next few days until either it's done or it's been too long for that meal. Then I batch cook something else. I usually don't have multiple batches on the go.
    • philwelch 2y ago
      So you just eat the same meal over and over again until you run out?
      • Macha 2y ago
        Pretty much. I'll have the same meal 2-3 days then cook the next.
• omegaham 2y ago
  Unopened, a jar of pasta sauce is good basically indefinitely, but as soon as you actually open the jar the clock starts ticking. We don't make enough pasta at a time to use a full jar, (and in fact will usually use a small fraction of the jar) so I write the date that I opened the jar on the lid to plan its use a little better. "Hey, better find a use for this sauce, it's going to go bad eventually."
• seszett 2y ago
  When freezing something you made or something unfrozen you won't be able to finish before its expiration date, it's good to write the date on it as well as what it is when it's not immediately obvious (for example... frozen duck fat and coconut oil look pretty much the same, and they don't smell anything when frozen).