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I kinda prefer cold tomatoes on my tacos than room temp ones, and I mostly use it for pico de Gallo, which is kept in the fridge anyway, so those I do store in the fridge.
It kind of depends on the “quality” of the electricity that runs your domestic property. In the UK there is some serious juice coming through the socket and the kettles there go hard and fast.
Yeah, I shell out for the premium electricity, the 99% electrons. The 95% stuff is fine but I have a lot of expensive devices; I want them to run as fast as possible.
I’m pretty sure that’s a stock image so I don’t think that’s a pic of anyone’s legit fridge.
But to answer your question, you can keep bananas on the counter until they reach your preferred level of ripeness and then put them in the fridge to slow down the ripening process so you have a few more days to eat them before they turn to complete mush. I do it all time to ensure I always have bananas around at my preferred level of ripeness.
Yes the outside goes brown, but the inside slows down it’s ripening process. Eventually they will all go to mush, but you can keep them at peak ripeness for a few days longer by putting them in the fridge.
Then again most people won’t eat a banana if it has a single brown spot on it, so I’m probably wasting my breath by telling people they can prevent food waste by eating discolored but perfectly ripe food.
I don’t really know if there are laws about not selling eggs like this. Are there? I understood the practice of washing and sterilizing eggs came about as a marketting thing, b/c Americans tend to buy based on superficial appearance, and washed eggs sold better.
About 60 percent of the eggs sold in the United States come from processors who participate in USDA’s grading service, voluntarily paying to have their eggs graded so the eggs can display a “USDA Grade A” or “AA” shield on their cartons. The grade is based on qualities that can be observed in the shell, yolk, and egg white when the egg is inspected with lights and other specialized equipment. Specifics on egg-grading criteria can be found here.
Egg processors who participate are required to spray-wash their eggs with warm water and use a sanitizing rinse and air-drying techniques specified by USDA’s Agricultural Marketing Service (AMS).
Yeah, as an American I’m surprised it’s only 60 percent. Pretty much anything I’ve ever seen available to me has been washed/graded/refrigerated. Maybe farmer’s markets? But no way do they have 40 percent market share. I’ve occasionally had friends with coops so I’m not unfamiliar with having shelf stable eggs, though.
At this point I think the thing that’d freak out Americans the most is the whole thing about not needing to refrigerate. It’s ingrained now.
One of the funniest food things I’ve seen was an interview with a French chef, who was talking about cheeses. I wish I could remembeg it well enough to quote him, but he was basically saying, in Europe, you don’t refrigerate cheese. Cheese has cultures, it is a living thing. Conversely, in America, cheese is dead, and we put it in the morgue, in little body bags.
Edit I found it! It was Clotaire Rapaille, and he’s a market researcher, not a chef. The quote came from a 2003 Frontline episode on advertising and marketing:
For example, if I know that in America the cheese is dead, which means is pasteurized, which means legally dead and scientifically dead, and we don’t want any cheese that is alive, then I have to put that up front. I have to say this cheese is safe, is pasteurized, is wrapped up in plastic. I know that plastic is a body bag. You can put it in the fridge. I know the fridge is the morgue; that’s where you put the dead bodies. And so once you know that, this is the way you market cheese in America.
I started working with a French company in America, and they were trying to sell French cheese to the Americans. And they didn’t understand, because in France the cheese is alive, which means that you can buy it young, mature or old, and that’s why you have to read the age of the cheese when you go to buy the cheese. So you smell, you touch, you poke. If you need cheese for today, you want to buy a mature cheese. If you want cheese for next week, you buy a young cheese. And when you buy young cheese for next week, you go home, [but] you never put the cheese in the refrigerator, because you don’t put your cat in the refrigerator. It’s the same; it’s alive. We are very afraid of getting sick with cheese. By the way, more French people die eating cheese than Americans die. But the priority is different; the logic of emotion is different. The French like the taste before safety. Americans want safety before the taste.
As an American, I cannot legally touch any egg that hasn’t been ultra-pasteurized followed by continuous cold chain refrigeration and served in either a Styrofoam or pulped paper cardboard egg carton.
Sorry your yard is so small. Mine is large enough that the chicken coop is far away from the house and is usually not a bother. Summertime when the wind is just wrong can be an annoying stench, but it’s almost nothing compared to the smell of dumpsters in a big city during summer heat.
As a side note, if your chicken coop smells like a crashed ammonia tanker you need to add more carbon in the coop. Dead leaves, cardboard, shredded wood or wood chips are working well.
Let’s not pretend the acquisition and upkeep of chickens is free… if you eat a lot of eggs it is absolutely worth it, but there is some cost in setting up a coop, getting chickens, keeping chickens fed and safe from predators, disease, etc.
Plus you have to have property to keep them on and be allowed to have them on your property. For most Americans that isn’t possible due to lack of home ownership or HOA restrictions on what animals you can have on “your” property. (HOAs are bullshit)
Miss living near the Amish. They have these cute big families with so many children and agricultural stuff for low prices. I would love to convince them to somehow some way homestead in my city.
Funny, as someone who works intimately with them I find myself distrusting them. They are great at putting on the “old timey, super genuine sweet Christian folk” persona but don’t get it wrong. Their ideology spreads like a cancer around here. They breed like crazy, buy up all the private land, displace other locals with their farms, eschew environmentally friendly agricultural practice to save money, their buggies destroy the roads and cause terrible fatal accidents. It’s not to say they’re all bad but they’re absolutely a highly insular cult and they have no problem turning on outsiders to further their society.
Meh I am not sure how people stuck on old tech are so much better at farming that they can outcompete modern farms. How bad at your job can you be to have your ass handed to you by the 17th century?
Kinda getting tired of the whole “my life sucks because I am lazy let me get angry at people who are actually successful”. Tall poppy syndrome is running rampant, especially in rural America. You can thank me for paying for your roads btw.
Many Amish churches ban rubber tires and the buggies will at best use hardwood wheels, and otherwise they’ll be steel. Weight is of some minor concern but more principally the hard materials as well as the shoed horses wear away at the road. In high density Amish areas it’s common to see two deep grooves in the road from buggies.
Buggies are not designed for modern roads. They have very little safety features (in fact they only begrudgingly even put reflectors on them, and maybe occasionally flashers for at night), and their bulky, dense bodies and slow movement make them pretty devastating targets to hit. They don’t crumple like a modern car. They explode. Car-on-buggy accidents are very frequently fatal. I know plenty of Amish who have lost family to accidents at relatively slow speeds.
In the US, there’s a concern for salmonella or other bacteria and viruses. Factory egg farming is a horror show in regards to overcrowding and hygiene. Sick birds are crammed in with healthy laying birds, and washing the eggs is one of the safest ways to prevent contamination.
It does increase the permeability of the shell, decreasing shelf life and requiring refrigeration.
If your eggs looked like this in the USA, there’s a small but non-zero chance that you’ll shit yourself to death. Probably not, but it’s scary enough.
We could improve factory farming regulations so it’s not a like a Cronenberg movie, but then eggs would be more expensive. And even if we did, and stopped washing our eggs, Americans would still want them to look clean and would still keep them in the fridge because we’ve been conditioned to expect to die on the toilet covered in wet feces if we see bird poop on the eggs.
But eggs are yummy. Baked goods, thickened sauces, omelettes and deviled eggs and egg salad, you can’t really replace them with vegan alternatives. Aquafaba is pretty close for some of it, but people like their eggs and don’t care about how much their food suffers before we eat it.
Store bought anything is pretty bad nowadays, at least speaking as an American.
Produce often has listeria, ecoli, salmonella, etc outbreaks, it’s ridiculous. Extends to eggs, spinach, lettuce, radishes…anything. Going vegan doesn’t solve this problem unless you’re only eating what you grow at home.
sure they could charge more, but the market wouldn’t swallow it so they would sell less. if they could charge more for eggs, they would be doing so right now, for extra profit.
If they could do that, they would do that right now. If they could charge more there’s nothing stopping them from doing that today. We are already at the maximum price they can charge.
Chickens are vaccinated against salmonella (and a bunch of other things) when they are chicks in Europe. It means you don’t need to worry about shitting yourself to death, the chickens are slightly happier by not being sick, and your eggs stay fresher for longer.
It would probably add $0.005 per egg, so US producers will claim it’s communism if a regulation is brought in to vaccinate chicken, but it would be worth doing.
Fuckin finally. The tryna high road the Europe and shit like they don’t have poor chicken treatment situations too. Its all down to vaccination requirements. They the treatment of chickens cause both places have issues lol
I want my eggs washed because I deal with enough shit, literal and metaphorical, in my every day life, that I dont want to start my day off with it during breakfast.
Chickens lay a shit ton of eggs, up to one a day each if they’re mature and well fed. Even with a small flock it’s easy to run out of room in the fridge. You have to get rid of them somehow - so why not give what you can’t use to the neighbors? It’s not at all uncommon, I’ve been on both sides of this “transaction” hundreds of times.
As a vegetable gardener that is occasionally snowed under with tomatoes or peppers, I’d love a neighbor with chickens who would occasionally trade a couple dozen eggs for a couple hundred cayenne peppers or something.
Now you do, nice to meet ya lol. Of course when I ran out of room in the fridge I’d leave some on the countertop. The fridge is just a more convenient place for me, plus if anything they’ll keep longer in there, which is more important when you have a queue of 6 dozen eggs because your hens won’t chill out
Likely not. There’s some weird agricultural laws because of the great depression. You can mail raw vegetables through the USPS as long as they are addressed and have correct postage, for example.
Yeah it’s a surprisingly big trend here. And the people I know with chickens are suburban families. They are not on farms and they do not have a ton of other pets. Just a dog or cat.
This is because lead in fuel was legal until just a few decades ago. This means that for 70+ years, any houses near roads will have lead contamination in the soil.
The biggest reason eggs are refrigerated in the US is because they’re not vaccinated for salmonella, so refrigeration is needed to inhibit growth. The US was able to do that since they have the infrastructure for end to end refrigeration. It’s not necessarily wrong, it’s just another way to do it. Since salmonella can also be on the outside of the egg they need to be washed, and since they’re refrigerated the loss of the protective layer doesn’t matter. I guess in Europe with the vaccination it also lowers the chance of salmonella on the outside of the egg allowing the outside to remain unwashed and protective of the inside making refrigeration unnecessary. There’s just not enough of a reason to change things in the us now since the refrigeration method is already in place and switching would cost more up front. The main downside is that you can’t eat raw eggs in the US which means some dishes can’t be made, but the vast majority of the US isn’t interested in raw egg dishes anyways.
People in the US eat raw eggs all the time. Salmonella outbreaks from eggs are almost unheard of.
Also, washed or unwashed, eggs will keep longer in the fridge. And it makes for a less cluttered pantry. There’s really zero reason for Europeans to be smug about this.
Yeah Ive lived in Europe and the US and raised chickens and have done it both ways. It’s kinda nice having eggs that aren’t covered in bird shit though.
There’s just not enough of a reason to change things in the us now since the refrigeration method is already in place and switching would cost more up front.
Sous vide is just accurately holding a water bath at a given temperature. You put your food in (in a baggie if necessary) at a specific temperature and time to achieve a consistent “doneness”.
130-140 farenheit for an hour is enough to kill pathogens in eggs, but low enough it doesn’t cook them.
This probably goes without saying to anyone who has chickens but a message to rest DO NOT WASH your eggs. It’s the stupidest thing you can do. When you wash them you remove protective layer and they can’t last long outside of refrigerator. Even in the fridge chances of getting Salmonella grows very fast.
Boiling them kills everything harmful. So no point in washing them then.
For anything containing raw egg, washing might not be enough.
Most EU restaurants and cafeterias have a UV sterilizer before storing or handling the eggs: hendi.eu/…/egg-sterilizer-30-eggs-220462.html
As someone who has been eating eggs out of our own production for several years now:
I’ve never washed an egg. Ever. When we get eggs from our hens, we mark them with the date and they go into the fridge. When we want to eat them, we take them out and do whatever is required.
We mainly consume eggs in boiled, fried and scrambled form, but also sometimes in a carbonara pasta, where they’ll get heated but not cooked.
None of us have ever gotten sick from consuming those eggs, in whichever form. We don’t consume eggs that are significantly older than one month, but that’s pretty much our only safeguard.
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