Tiny Fridge... Too Many Condiments!

What about eggs? That's the thing bf keeps on the counter that freaks me out! He shares the cupboards (meaning he has one to himself) and a tiny fridge with 2 other people! He gets part of a shelf and a drawer. Eggs are kept on the counter next to the toaster. 

What about eggs? That's the thing bf keeps on the counter that freaks me out! He shares the cupboards (meaning he has one to himself) and a tiny fridge with 2 other people! He gets part of a shelf and a drawer. Eggs are kept on the counter next to the toaster. 

Most of the rest of the world keeps their eggs on the counter. They don't keep as long, but they'll still keep a while there.

Room temp eggs are better for baking too.

We solved this problem by getting a bigger fridge/freezer! (ours was on it's last legs anyway). It is such a pleasure to be able find stuff, and have enough room for everything. It's still not an "American" sized fridge, but it' must better than those itty-bitty ones!

This thread reminds me that my sister is the Mustard Queen  : I have yet to meet anyone who own so many different types at again given time, but for the life of me, I can't think how she keeps her mustard. 

When I was researching about the egg issue, I read that because they don't wash the eggs before putting them on the shelf (you often see them with little feathers on them) that there is a protective seal that gets broken in the US. We find when we buy eggs from our cousins who raise chicken themselves they last much longer than store bought eggs.

I sometimes keep eggs on the counter, but hate to have things to cluttered on there, so I put them in the fridge sometimes, too, depending on whether I am going to use them that day or not. I also keep butter on the counter. I thought it was so weird at first, but now I love it because the butter is so much easier to use that way when it isn't all hard from the fridge. Nothing like ripping the bread in half when you try to butter it! I keep extra packs of butter in the fridge, but the one we are currently using stays on the counter.

I have moved all the mustards and ketchup, brown sauce, barbecue sauce, etc. to the pantry. The ketchup and brown sauce should be used up before it goes off (we use quite a bit of that) and if the mustards go off, then, well, it isn't too much of a loss. I kept the yellow mustard in the fridge because of the size of the container! It was hard to fit it in the pantry. LOL. Plus I think we are going to get some super glue today to fix the bottom shelf, so the mayo and stuff can go back on there. Now we can finally have our beer shelf back. 

Now we can finally have our beer shelf back. 

Haha now it makes sense that is a priority ;-)

Wow, this thread has taught me lots about condiments. Interesting.  Now I should be able to clean out my little fridge a bit.   

Wow, this thread has taught me lots about condiments. Interesting.  Now I should be able to clean out my little fridge a bit.   

LOL. By the way, DH thinks the word "condiment" is hilariously posh. He wonders why we don't just call everything "sauce" the way the English do. 

When in doubt, throw it out. 

Not commonly known in the UK, but...

Keep your ketchup chilled!!!  More people in the UK get salmonella poisoning every year from ketchup than from chicken. 

LOL. By the way, DH thinks the word "condiment" is hilariously posh. He wonders why we don't just call everything "sauce" the way the English do. 

My BIL nearly peed himself laughing once when he heard me refer to the pickle "component" of a burger.  I think I may have channelled Professor Frink's pickle matrix for him.   

Not commonly known in the UK, but...

Keep your ketchup chilled!!!  More people in the UK get salmonella poisoning every year from ketchup than from chicken. 

I've just googled this and I can't find any evidence. Anything on the subject says that it is safe because the tomatoes in ketchup are cooked at high temperature.

I've just googled this and I can't find any evidence. Anything on the subject says that it is safe because the tomatoes in ketchup are cooked at high temperature.

It's also chock full of sugar, making it a great medium.  The FDA says refridgerate it. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm093704.htm