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
