Probably a wood chipper, but that's not going to get very far compared to the overall price here.
tiredofsametab
joined 9 months ago
Xennial. I'm X depending upon which number you use as the cutoff (the '80 definition vs '82 definition)
It will eventually go rancid. More oxygen getting to it and more heat will speed that up.
I keep Reese's peanut butter cup minis in the freezer when family sends them (not for sale in Japan currently). My wife likes Alfort which are chocolate + biscuit cookies and turned me on to putting those in the freezer. Somehow, it's much better that way; I didn't expect the biscuit to be changed or, if so, certainly not better, but it is.
I did this when I lived in a cheap apartment in Houston, Texas, USA. Cheap and sturdy, but we definitely had bugs.
Eggs that have been washed (i.e. had the cuticle remove) should generally be stored in the fridge or used very quickly. Eggs in either case shouldn't generally be moved from refrigerated storage to the counter unless they're going to be used very quickly because the condensation can do bad things.
I had family that did this as well.
I live in a hot enough climate I can't do it all year, but my butter is out except for summer. I keep it in a container that I can pull a vacuum on since a lot of spoliage is basically oxidation.
Generally, it's better. Things like mustard and most hot sauces are acidic enough to hang out outside the fridge. Ketchup is in less of a good spot this way and more prone to mold or spoilage.
The oil will not go rancid so quickly in the fridge. For example, where I live, my kitchen is about 28c right now. My homemade PB goes in the fridge.
The most practical reasons are that both the drives and media are getting harder to find.
We bought a house with some farmland and moved in a few months ago. My farming ventures have been hit or miss ("learning how not to do it" as some might put it), but we had some fruit trees/bushes. We now have ume (plum) jam and are still into fresh blueberries and biwa (loquat). It's really nice to be able to eat things from our own land when they are most fresh and delicious.