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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I think you sound germophobic, OP.

I used spices today from 12 years ago when I got married.  They are fine.

I wash but don't "disinfect" after cutting meat.  Dish Soap and water is fine.  We have never gotten sick from it.  I have had food poisoning a few times...from fancy, fancy restaurants only!  [/quote]

Hardly. I just don’t like moldy food or old stale things. Also like to be safe with meat. Really this is basic stuff. Also, I thought spices lost their potency like 12-28 months in? I wouldn’t say they go bad but they are definitely not the same after a certain point.[/quote]

That is what they'd like you to believe so you keep buying new, but it is rare for it to matter, at least to the extent one could taste it.  Meds are the same way -- typically good for decades.

There are exceptions obviously, like cooking oil which will go rancid, yeast will lose potency, etc.  But the 12 year old marjoram I used yesterday tasted like...marjoram.  Wasteful to throw it out when it is perfectly fine.

I don't see any evidence your mother's meat handling practices are actually bad.  I agree about moldy food -- my mom is the type to cut the moldy part of a cheese off and eat it anyway, which is a bridge too far for me.[/quote]

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