I saw that earlier today and cracked up too. I don't cook much that isn't good, but I do have leftovers lurking in the fridge long past their prime.

Lee

I saw that yesterday via RSS to xkcd - our whole family follows him; we're such nerds. I love his map of Online Communities and Troll Slayer. That being said, I sometimes have to ask my kids to interpret his work, LOL.

Part of my criteria for tossing food is if it rattles or has moss growing on it.

jude

Or if it's brown and should be white....or if it's white and should be brown...most things green have a short shelf life....
And if I have forgotten what it is/was...out!
Slick meat, very hard jelly and stuff growing green fuzz ( but for Maytag Blue....then I scrape any surface mold off).
Hard cheese is always good for something and also hard bread, if it's not green.
Limp celery, carrots and Romain lettuce are not to be tossed....yet....but brown lettuce always goes!
Refrig triage....need to do that very soon!
Linda c

My problem is that I have an abundance of quart size yogurt containers, so that's what most of my leftovers go into. Then when I want yogurt, I go through the ritual of opening up each container till I find one that actually has yogurt in it. I've written on some of them what's inside, but that changes frequently, so I quit doing that.

That's a great flow chart, by the way.

Sally

we use painters tape to put on containers and write on. So when content changes, just rip of the tape, put a new one on with the new label.

Huh? You mean you actually label things?