SC - Licensing & a question of concern

[DianaFiona at aol.com]

In a message dated 8/25/98 4:37:07 PM Eastern Daylight Time, troy at asan.com
writes:

<< ...we also tend
 to have a box  of supposedly-non-perishable leftover odds and ends. A bottle
of
 oil, maybe some flour, sugar, and forty-seven bazillion little tins of ground
 pepper, ginger, etc. I usually go through these every time I cook, and throw
 out a lot of it. Flour just usually gets checked for weevils and other
 fascinating invaders, and I often throw it away if I'm even remotely in
doubt.
 I usually buy whole spices and grind them as I need them (except for batches
of
 things like powder forte and such). As for the little tins of ginger and
such,
 I usually taste them and if they don't taste good, I'll pitch them. If they
are
 still good I'll try to find a way to use them up first, and leave the fresher
 stuff for next time, especially since what i buy tends to be whole and have a
 longer shelf life. >>

        That's pretty much our approach around here--store the things that may
keep, and toss them when they need it. As Christianna mentioned, Meridies not
only has high humidity, but heat as well, so I'm constantly amazed at how long
some things *do* last. We also keep things in a member's basement, although
our storage containers are a little better than the ones mentioned in the
original message. One thing that we do to combat dampness problems, especially
in containers of pans prone to rust, is to put a layer of the clay type of
kitty litter on the bottom of the box to absorb excess moisture. It works
rather well, at least if you start using it from the beginning. (Some of our
pie tins and cake pans were pretty rusty before we hit on this idea, so they
will never be pretty again.) As long as the food is sealed in plastic bags,
the kitty litter should work in those containers just as well as it does in
the others.

           Ldy Diana
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