I spent the day with Chairman Fred Hampton Jr. who came to town for Oscars Weekend to tap in with Ryan Coogler. I had to take him to Earle’s on Crenshaw for a salmon burger 🍔
HOW TO MAKE FOOD LAST LONGER
Onions – Store in a dark, cool place away from potatoes.
Potatoes – Keep in a paper bag in a dark cupboard (no fridge).
Berries – Wash in a diluted vinegar bath before drying and storing.
Bananas – Wrap the stems in plastic wrap to slow ripening.
Leafy Greens – Store in a container lined with paper towels.
Bread – Freeze in slices; the fridge actually makes it go stale faster.
Herbs – Place stems in a glass of water like a bouquet of flowers.
Honey – It doesn’t go bad.
Avocados – Store in the fridge once ripe to stop the softening.
Carrots – Submerge in a jar of water and keep in the fridge.
Flour – Store in the freezer to prevent weevils and maintain oils.
Tomatoes – Keep on the counter; the fridge destroys their texture.
Mushrooms – Store in a brown paper bag to absorb excess moisture.
Milk – Store on the main shelf, not the door (it’s too warm there).
Celery – Wrap tightly in aluminum foil to keep it crisp for weeks.
Apples – Store away from other fruit; they release gas that over-ripens them.
Lemons – Store in a sealed bag in the fridge to keep them juicy.
Cucumber – Wrap in a paper towel to prevent them from getting slimy.
Asparagus – Stand upright in an inch of water in the fridge.
Coffee – Keep in an airtight container in a dark pantry (not the freezer).
Cheese – Wrap in parchment paper rather than tight plastic wrap.
Eggs – Keep in their original carton on a fridge shelf, not the door.
Scallions – Re-grow them by placing the white roots in a glass of water.
Ginger – Store in a freezer bag; it's easier to grate when frozen.
Peanut Butter – Store natural jars upside down to distribute the oil.
Butter – Can be frozen for up to 6 months to maintain freshness.
Rice & Grains – Store in airtight glass jars to keep pests out.
Garlic – Keep in a mesh bag in a cool, dark spot with air circulation.
Nuts – Store in the fridge to prevent the natural oils from going rancid.
Jam – Always use a clean spoon to prevent bacterial cross-contamination.
Leftovers – Store in shallow glass containers for even cooling.
Pineapple – Store upside down for a day to distribute sugars.
Bell Peppers – Store in a mesh bag in the crisper drawer.
Maple Syrup – Keep in the fridge once opened to prevent mold.
Olive Oil – Keep in a dark glass bottle away from the stove’s heat.
Dry Pasta – Seal in an airtight container to keep moisture out.
Squash – Store in a cool, dry place; do not wash until you use it.
Canned Goods – Once opened, transfer contents to a glass container.
Grapes – Do not wash until right before you are ready to eat them.
Bacon – Wrap leftovers in parchment and then foil before freezing.
Tortillas – Store in the fridge to prevent mold growth on the edges.
Yeast – Must be kept in the freezer or fridge to stay active.
Sparkling Water – Store bottles on their side to maintain carbonation.
Wine – Keep opened bottles corked and upright in the fridge.
Broccoli – Wrap in a damp paper towel and keep in the fridge.
Radishes – Remove the green tops before storing in the fridge.
Tofu – Store in a container of fresh water, changed daily.
Citrus – Roll them on the counter before juicing to get the most out.
Opened Sauces – Wipe the rim of the jar before resealing to prevent mold.
Dried Spices – Store away from the steam of the stove to prevent clumping.
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