Tonight's domestic dispute is should we cook and eat a tube of biscuits at the back of the fridge that expired two years ago. I'm taking the firm centrist line that "one year past the expiration date is fine, two years is suss." My partner is kicking me out of punk.
...when you say "biscuits", what do you mean?
The British in me is confused by "tube", "fridge" and indeed "cook" in relation to biscuits...
Ah, yeah. I keep meaning to find a recipe and try making them.
(I'd cook 'em, depending on how long the original expiration period was. I'm of the view that anything with an expiration period measured in days/weeks probably needs attention, anything in the several months/years expiration period is probably arse-covering by the producer. Note: I have no real scientific reason behind this)
My reasoning here is that anything that involves water and starch and has to live in a refrigerator is actively decaying no matter how many preservatives are packed in it. If it's wet and has carbs or fat in it, it WILL go bad.
I am pretty much infinitely tolerant of anything completely dry and sealed, that does not need refrigeration. Also I basically go by the "if it's not slimy or black it's fine" for vegetables.
My partner is far more fussy about vegetable decay, but treats wet fats/carbs in the fridge as perpetually okay. So we balance each other out.
But I've had some really bad life experiences with expired rice, tofu, and hummus out of the fridge and see old dough as essentially in the same category.
@neonsnake @rechelon I once sampled some Ferrero Rocher hazelnut/chocolate thingies that had been in a suitcase in a non-climate-controlled basement for a decade and the wafer shell was mushy but the overall experience was pretty inoffensive
