Tiny Fridge... Too Many Condiments!

Eh, the FDA, in my opinion, are overly cautious. They also say not to eat English beef for fear of mad cow disease. I don't know anyone here who has had mad cow disease. I've been eating it for 8 years and have been fine.

We keep the majority of our condiments on top of the fridge. Our kitchen is so chilly anyways, it's like it's in the fridge.  With regards to eggs, if we're going to eat the eggs, they're out on the countertop. If we have more than one carton then the one we're not using goes into the fridge. I've never had eggs go off on us.

When I went back to visit my family in November, I was really surprised at how much they do refrigerate that I don't. Like onions. They keep those in the crisper! We keep ours in the pantry. I thought it was weird although I did like that a cold onion  doesn't make you cry. On the whole, however, my parents refigerate way more than they really need to.

Living in the humid south, if I don't put things like onions and tomatoes (or other veg) in the fridge, it will go bad quickly. Living alone, it takes me a week to finish a whole onion! I do notice that things last longer on the counter in the winter, but still, the heating inside my apartment keeps it warm enough to merit putting things in the fridge. I always was taught that once things are opened (like jars, can, etc), they should be put in the fridge because the seal that kept them safe on the shelf is now broken. Air and bacteria get in once it's opened.

Eh, the FDA, in my opinion, are overly cautious. They also say not to eat English beef for fear of mad cow disease. I don't know anyone here who has had mad cow disease. I've been eating it for 8 years and have been fine.

I think the risk of CJD is pretty low now, but I don't think the FDA makes suggestions lightly, in their defence.  Don't get me wrong, I eat British Beef, but it's always a risk - 8 years of health isn't proof, as a 2006 article in the Lancet suggested that the incubation period for CJD may be as much as 30-50 years after transmission.  http://www.ncbi.nlm.nih.gov/pubmed/16798390

Things like pickled onions, ketchup, HP sauce we just keep in the cupboard....I know it says "refrigerate after opening" but pickles are, well, pickled! Always keep ok.

Things like pickled onions, ketchup, HP sauce we just keep in the cupboard....I know it says "refrigerate after opening" but pickles are, well, pickled! Always keep ok.

I don't know about anyone else but I prefer my pickles cold when eaten & my ketchup cold when used on a sandwich or with anything like fries but that's just me though!!   

I don't know about anyone else but I prefer my pickles cold when eaten & my ketchup cold when used on a sandwich or with anything like fries but that's just me though!!   

Agreed! For what I pay for my dill pickle slices they better be cold ;-P

I don't know about anyone else but I prefer my pickles cold when eaten & my ketchup cold when used on a sandwich or with anything like fries but that's just me though!!    

Not sure I'd want fridge cold ketchup on my chips! Same goes for HP sauce on my bacon sarnie.
Anyway, loads of stuff is going to have to make way in the fridge for the beer and food for our July 4th bbq!

I don't know about anyone else but I prefer my pickles cold when eaten & my ketchup cold when used on a sandwich or with anything like fries but that's just me though!!   

I don't like eating food that is room temperature. I either want it chilly from the fridge or piping hot.

I don't like eating food that is room temperature. I either want it chilly from the fridge or piping hot.

Same for me.  I think it puts me off because I automatically associate room temperature food with it having sat out for a long time.

I would only keep things in the fridge that need to be in there, everything else you can put in the larder or cupboard.

Exactly. My MIL survived her whole life with no fridge. Condiments and so on were kept in a cupboard in the kitchen and the larder held things needing a cooler environment, even jellies.