Flour worms
Ginny
some information for me.
I have always been extremely careful about keeping my flour sealed tightly in
an air-tight container. (I have one of those MOMS who always scolded that
everything must be wrapped tightly, tied, covered, sealed, etc., to keep it
fresh and to keep critters out).
No matter how careful I am, if I let my flour go unused for more than six
months or so, I almost always find little light-brown worms crawling around in
the flour. I have to believe that the eggs that produce these insects must
already be in the flour when I buy it. I am not one of those people who is
paranoid about eating bugs... given the choice, I would choose NOT to, but I
know that most people on this earth have eaten their weight in unknown bugs by
the time they die. It is, however, a bit unsettling to pull my flour out to
bake a nice apple pie, and find live bugs.
I know that different folks in different climates experience different bug
problems; I live in Denver, CO - it's extremely dry here. I store my flour in
a large plastic jar with a screw-on top, on the next-to-highest shelf in my
kitchen cabinets (next to white sugar, brown sugar and salt in identical, yet
bug-free containers). I should also add that I am somewhat of a neat-freak, so
my cabinets are always spotless - I pull everything out and vaccum and wipe
them down at least every six months. I guess that I should *also* add that I
live in an apartment in a 100-year-old building. I'm not sure how that would
be relevant, but maybe old walls harbor more critters.
Again - I am asking strictly out of curiosity. Flour is cheap, so I don't mind
replacing it often.
-G
^v^v^v^v^v^v^v^v^v^v^v^v^v^v^v^v^
When you come to the edge of all that you know, you must believe one of two
things. There will be earth upon which to stand, or you will be given wings to
fly.
-Unknown
DJKathyA or John
> No matter how careful I am, if I let my flour go unused for more than six
> months or so, I almost always find little light-brown worms crawling
around in
>
I throw away flour unused after 3 months. 1st of Spring, 1st of Summer etc.
I also clean and wipe down my shelves at that time. I throw away all spices
and condiments at Christmastime and buy all new "for my kitchen gift".
Moths and worms/maggots can easily infest an entire pantry if you leave
flour or boxed mixes unused for more than a few months. I think they are IN
the flour and grain foods already in micro form...then "grow" and hatch over
time. Eeeooww.
I noticed rice and pasta can get infested too, but I rarely see it since
I've started doing this cleaning system.
Cheers! DJKathyA :0)
food4t...@my-deja.com
gti...@aol.com (Ginny) wrote:
> No matter how careful I am, if I let my flour go unused for more than
>six months or so, I almost always find little light-brown worms
>crawling around in the flour.
Don't keep the flour hanging around for more than a couple months. Buy
in small quantities. I buy a product called WONDRA flour for
thickening sauces and such. It somes in a canister and I keep this in
the refrigerator. I use regular flour a couple times a year (I don't
bake much). I buy just enough for the project. If I need more, I get
more. That way it doesn't sit long enough to get wigglies in it. BTW-
-scattering bay leaves in your pantry should keep the beasties at bay.
My aunt stores her holiday dolls with bay leaves--no moths!!
Sent via Deja.com
http://www.deja.com/
zxcvbob
Ginny wrote:
>
> I've wondered about this for several years - maybe someone here can provide
> some information for me.
>
> I have always been extremely careful about keeping my flour sealed tightly in
> an air-tight container. (I have one of those MOMS who always scolded that
> everything must be wrapped tightly, tied, covered, sealed, etc., to keep it
> fresh and to keep critters out).
>
> No matter how careful I am, if I let my flour go unused for more than six
> months or so, I almost always find little light-brown worms crawling around in
> the flour. I have to believe that the eggs that produce these insects must
> already be in the flour when I buy it. I am not one of those people who is
> paranoid about eating bugs... given the choice, I would choose NOT to, but I
> know that most people on this earth have eaten their weight in unknown bugs by
> the time they die. It is, however, a bit unsettling to pull my flour out to
> bake a nice apple pie, and find live bugs.
>
I don't have trouble with worms or moths, but I do occasionally get
little black weavels in my flour. I find that adding a few tablespoons
of poppyseeds fixes the problem right up -- you never have to worry
about finding bug specks in your baked goods again.
Best regards,
Bob
"It takes two to lie. One to lie, and one to listen"
--Homer Simpson
Nancree
I am curious about your recommendation
to use poppy seeds to fight bugs in flour, etc. Poppy seeds are a *magnet* for
weevils==they love them. Look inside your poppy seed jar and chances are, once
in a while you will find the tell-tale webby white stuff that means Bugs. I
always recommend keeping poppy seeds in the freezer for just this reason.
On the other hand, bay leaves are very effective in keeping bugs away. Put
them on all flour goods, spices. etc.
~Nancree~
zxcvbob
I said, "I find that adding a few tablespoons of poppyseeds fixes the
problem right up -- you never have to worry about finding bug specks in
your baked goods again."
The operative word was "finding". ;-) The poppy seeds don't fight bugs
in flour. You add them to the dough or batter and the bug problem seems
to magically disappear (I always thought thats why poppyseed's were
invented.) I kind of thought the Homer Simpson quote would be a tip-off.
<g>
food4t...@my-deja.com
zxcvbob <b...@a51web.net> wrote:
> of poppyseeds fixes the problem right up -- you never have to worry
> about finding bug specks in your baked goods again.
Uh...and what do you do about the poppy seed specks in your baked
goods..or were you joking because you can't tell poppy seeds from the
bugs in your baked goods?
Nancree
><g>
I guess I'm going to have to start watching "The Simpsons". This is not the
first time Homer has been mentioned in this ng.
<G>
~Nancree~
Rhonda Anderson
provide
> some information for me.
>
> I have always been extremely careful about keeping my flour sealed
tightly in
> an air-tight container. (I have one of those MOMS who always scolded
that
> everything must be wrapped tightly, tied, covered, sealed, etc., to
keep it
> fresh and to keep critters out).
>
> No matter how careful I am, if I let my flour go unused for more than
six
> months or so, I almost always find little light-brown worms crawling
around in
> the flour. I have to believe that the eggs that produce these
insects must
> already be in the flour when I buy it.
Ginny,
Since you keep everything sealed, it's most probable that the eggs are
indeed already in the flour. If you don't mind eating the eggs (which
you wouldn't even see) put your flour in the freezer for a couple of
days, a week to be safe when you first purchase it. This should kill
off any eggs and as long as it does not get reinfested your flour
should remain weevil free.
--
Rhonda Anderson
Penrith,NSW,Australia
I love a sunburnt country - Dorothea Mackellar
notbob
I certainly hope so! Put in poppy seeds to prevent black specs.......
Sure, pal! ;)
nb
Keltic
>No matter how careful I am, if I let my flour go unused for more than six
>months or so, I almost always find little light-brown worms crawling around in
>the flour. I have to believe that the eggs that produce these insects must
I haven't had this hassle with flour in a while, but used to get it
regularly with rice. I buy rice in minimum 5kg bags, and when I get
one I toss it in the freezer for as long as it takes me to get around
to opening it, whether that might be a week or a month or two. The
freezing helps to kill any bug eggs that might be in it. Haven't had
a hassle with bugs in rice since I started doing this.
Cheers, Keltic
Check out my articles at:
http://www.themestream.com/authors/90411.htm
Check out my movie reviews at:
http://comments.imdb.com/CommentsAuthor?104469
Melba's Jammin'
> of poppyseeds fixes the problem right up -- you never have to worry
> about finding bug specks in your baked goods again.
>
> Best regards,
> Bob
What, you've become Mark Thorson in disguise? Shoulda known.....
Barb
"Are we going to measure, or are we going to cook?" --Mimi Sheraton
Angelique
never done this, but I always keep my flour in the refrigerator, and I
haven't found any bugs in it.
Angelique
Cat
keep it in the freezer. In fact, my freezer holds more baking goods than
anything else - flour, sugar, cornstarch, etc.
--
The Cat House
http://www.feline.org/
Phone/Fax: 877.278.8075
zxcvbob
>
> In article <3A6282EC...@a51web.net>, zxcvbob <b...@a51web.net>
> wrote:
> > I find that adding a few tablespoons
> > of poppyseeds fixes the problem right up -- you never have to worry
> > about finding bug specks in your baked goods again.
> >
> > Best regards,
> > Bob
>
> What, you've become Mark Thorson in disguise? Shoulda known.....
>
Are you talking about this Mark Thorson:
???
Subject: Re: Miracle Healing Meat !!!
Date: 20 Jul 1995
Newsgroups: misc.health.alternative,sci.med.nutrition
In <eeeDC0...@netcom.com> e...@netcom.com (Mark Thorson) writes:
>The diet of Man today is much different than that of ancient Man.
>As a whole, we eat much more meat than did ancient Man, and we eat
>different parts of the animal.
>
>Virtually all meat we eat is striated muscle tissue, the type of
>muscle in the arms or legs which does the running and heavy lifting.
>But there are three types of muscle: striated, smooth, and cardiac.
>Most people eat _no_ smooth or cardiac muscle in their diet.
>
>Ancient Man ate not only all three types of muscle, organ meats and
>skin as well. Eating only striated muscle might make sense for an
>athelete like a runner or weight lifter, but for the average person
>this is a diet far different from that of your ancient ancestors.
>
>In addition to eating whole animal meat, it is also important to
>eat mature animal meat. Virtually all meat sold in supermarkets is
>from young animals, only a year or two old. It costs too much money
>to keep the animals alive until maturity. The flesh or these young
>animals is packed with the hormones and enzymes of young growing
>animals, which is great if you're going to feed it to children,
>but can be highly stressful to feed to an adult. Too many people
>continue the eating habits they learned as children into adulthood,
>where it causes many of the problems associated with middle-age.
>
>But there is one meat which combines all three types of muscle tissue
>plus various organs, and which is made from mature animals, typically
>animals which have already given birth and produced life-giving milk.
>This meat is bologna (pronounced BAH-low-knee), and is widely available
>at fine delicatessens and meat markets.
>
>Unfortunately, there is a conspiracy among the big drug companies
>to suppress this information. They know they would be put out of
>business tomorrow if everybody were eating bologna for health.
>Just in posting this to the net, I'm taking a chance that they might
>send out a hit man to kill me. So you'd better save a copy of this
>file because you might never see it again! To your health :-)
Siobhan Perricone
wrote:
>Since you keep everything sealed, it's most probable that the eggs are
>indeed already in the flour. If you don't mind eating the eggs (which
>you wouldn't even see) put your flour in the freezer for a couple of
>days, a week to be safe when you first purchase it. This should kill
>off any eggs and as long as it does not get reinfested your flour
>should remain weevil free.
This is so strange. I buy big bags of King Arthur flour and keep them for
months and months. I can't remember the last time I bought flour (it has
to have been over a year ago because we've moved this bag of flour twice
and we've moved twice in the last year). I never freeze my flour, and I
check it very carefully for any bugs every time I use it, and I haven't run
into a bug yet.
--
Siobhan Perricone
"The illiterate of the 21st century will not be those who
cannot read and write, but those who cannot learn, unlearn,
and relearn." -- Alvin Toffler
DJKathyA or John
"Cat" <use...@feline.org> wrote in message
news:MPG.14cce51a655886d7989760@news-server...
> I have never had any sort of bug problems with my flour, but I >always
keep it in the freezer. In fact, my freezer holds more baking >goods than
anything else - flour, sugar, cornstarch, etc.
I noticed a lot of you keep flour and bread in the freezer...don't you get
odors in them from the fridge smells? Sure, I clean my freezer and fridge,
but there is the odd leftover/onion/strong sauce food that makes everything
else in there smell likewise...how do you store stuff in there without it
getting these odors in it?
DJKathyA :0)
food4t...@my-deja.com
"DJKathyA or John" <SokS...@cshore.com> wrote:
>don't you get
> odors in them from the fridge smells?
No..you put the flour *in* something. A zip-lock. A plastic container.
Peter G. Aitken
"DJKathyA or John" <SokS...@cshore.com> wrote in message
news:t66dt5...@corp.supernews.com...
Whole grain flour should be stored in the refrigerator or else the oils in
it can get rancid. I do not know the time frame over which this happens, so
a month or so at room temp may be ok. Also, the result of the oils turning
rancid is pretty subtle, as there is only a small amount of oil in the
flour. It's not like you end up with a bag of foul, smelly flour! However
the bread or whatever you bake will not have as good a flavor as with fresh
flour.
Refrigerator odors can be controlled by making sure everything you store is
tightly sealed. Cleaning is necessary of course but if you store half an
onion cut side down on a plate then you will get odors. You can keep odors
from getting into flour by keeping it in a zip-lok bag.
As for those damn moths, it is amazing the things they can get into. I have
several supposedly air-tight containers invaded. Moth proof containers I use
include the King Arthur Flour buckets and large zip-lok bags.
Peter G. Aitken
Cat
> I noticed a lot of you keep flour and bread in the freezer...don't you get
> odors in them from the fridge smells? Sure, I clean my freezer and fridge,
> but there is the odd leftover/onion/strong sauce food that makes everything
> else in there smell likewise...how do you store stuff in there without it
> getting these odors in it?
> DJKathyA :0)
Hmm. My fridge and freezer rarely, if ever, carry a strong smell. I have
a box of baking soda opened in each one, as it helps absorb any wayward
smells. Do you do that? It's an old carryover from Mom's way of doing
things.
It doesn't hurt that everything that goes into my freezer and
refrigerator is usually sealed in some fashion, not just tinfoil but
ziploc bags, plastic containers, etc.
Hope this helps!
Cat
Myra
think that the critters are in the flour when you buy it. I have a walk-in
pantry and everything is on open shelve. I hang a lot of bunches of laurel
on all the shelves as it keeps away weevils and other vermin. However, as I
said, nothing seems to hang around long enough.
Myra
"Ginny" <gti...@aol.com> ha scritto nel messaggio
news:20010114205318...@ng-mi1.aol.com...
Zeke
By adding the poppy seeds to the flour you trick yourself into
thinking that there are no bugs in it as you can't tell what is a bug
and what is a poppy seed. ;)
--Zeke
Harry A. Demidavicius
<ast...@sover.net> wrote:
>On Mon, 15 Jan 2001 06:59:10 GMT, Rhonda Anderson <rho...@my-deja.com>
>wrote:
>
>>Since you keep everything sealed, it's most probable that the eggs are
>>indeed already in the flour. If you don't mind eating the eggs (which
>>you wouldn't even see) put your flour in the freezer for a couple of
>>days, a week to be safe when you first purchase it. This should kill
>>off any eggs and as long as it does not get reinfested your flour
>>should remain weevil free.
>
>This is so strange. I buy big bags of King Arthur flour and keep them for
>months and months. I can't remember the last time I bought flour (it has
>to have been over a year ago because we've moved this bag of flour twice
>and we've moved twice in the last year). I never freeze my flour, and I
>check it very carefully for any bugs every time I use it, and I haven't run
>into a bug yet.
Does it [the flour], glow in the dark? or do you perhaps live in
Winnipeg?
Harry
GaryO
most cereals in the refrigerator.
--
Gary O.
trac...@pacbell.net
Rhonda Anderson
>On Mon, 15 Jan 2001 06:59:10 GMT, Rhonda Anderson <rho...@my-deja.com>
>wrote:
>
>>Since you keep everything sealed, it's most probable that the eggs are
>>indeed already in the flour. If you don't mind eating the eggs (which
>>you wouldn't even see) put your flour in the freezer for a couple of
>>days, a week to be safe when you first purchase it. This should kill
>>off any eggs and as long as it does not get reinfested your flour
>>should remain weevil free.
>
>This is so strange. I buy big bags of King Arthur flour and keep them for
>months and months. I can't remember the last time I bought flour (it has
>to have been over a year ago because we've moved this bag of flour twice
>and we've moved twice in the last year). I never freeze my flour, and I
>check it very carefully for any bugs every time I use it, and I haven't run
>into a bug yet.
Not strange. Just that your flour hasn't had anything laid in it <vbg>. I
don't routinely freeze my flour either, and it's a very long time since I've
had anything infested. I went for a while without having the time or
inclination to bake bread, so my bread flour was there for quite some time
and
nothing's hatched in it. There's obviously an element of luck involved, or
it
may depend on where people source their flour from.
Rhonda
blake murphy
>SokS...@cshore.com says...
>> I noticed a lot of you keep flour and bread in the freezer...don't you get
>> odors in them from the fridge smells? Sure, I clean my freezer and fridge,
>> but there is the odd leftover/onion/strong sauce food that makes everything
>> else in there smell likewise...how do you store stuff in there without it
>> getting these odors in it?
>> DJKathyA :0)
>
>Hmm. My fridge and freezer rarely, if ever, carry a strong smell. I have
>a box of baking soda opened in each one, as it helps absorb any wayward
>smells. Do you do that? It's an old carryover from Mom's way of doing
>things.
>
<snip>
>Cat
>--
>The Cat House
this is one thing i've never been able to figure out. they say keep
the baking soda in the refrigerator to absorb odors, but also keep it
in the bathroom to brush your teeth with. does this not seem odd?
your pal,
blake
Siobhan Perricone
<har...@telusplanet.net> wrote:
>>This is so strange. I buy big bags of King Arthur flour and keep them for
>>months and months. I can't remember the last time I bought flour (it has
>>to have been over a year ago because we've moved this bag of flour twice
>>and we've moved twice in the last year). I never freeze my flour, and I
>>check it very carefully for any bugs every time I use it, and I haven't run
>>into a bug yet.
>
>
>Does it [the flour], glow in the dark? or do you perhaps live in
>Winnipeg?
Nope and nope. :D I live in Vermont.
Cat
> this is one thing i've never been able to figure out. they say keep
> the baking soda in the refrigerator to absorb odors, but also keep it
> in the bathroom to brush your teeth with. does this not seem odd?
I'm not sure I grok what's throwing you off here. :) They want you to buy
two boxes. It's a marketing scam. :)
Cat
--
The Cat House
http://www.feline.org/
Phone/Fax: 877.278.8075
Young
>
> bla...@ix.netcom.com says...
> > this is one thing i've never been able to figure out. they say keep
> > the baking soda in the refrigerator to absorb odors, but also keep it
> > in the bathroom to brush your teeth with. does this not seem odd?
>
> I'm not sure I grok what's throwing you off here. :) They want you to buy
> two boxes. It's a marketing scam. :)
>
> Cat
Let's face it, anything, including your toothbrush, left in the bathroom
is going to have ... errr ... odors, if you want to put it like that.
nancy
Tom & Laura Frey
Thank you for that perspective, I may never brush, again. (Just kidding) LOL
"blake murphy" <bla...@ix.netcom.com> wrote in message
news:3a640b72...@nntp.ix.netcom.com...
Cat
> Let's face it, anything, including your toothbrush, left in the bathroom
> is going to have ... errr ... odors, if you want to put it like that.
Ewwww. Not my bathroom. I mean, odors are made but my toothbrushes don't
smell! There's some crazy bad stuff going on if your toothbrushes hold
stink after the fact. :)
Yeeeks.
Young
>
> qwe...@mail.monmouth.com says...
> > Let's face it, anything, including your toothbrush, left in the bathroom
> > is going to have ... errr ... odors, if you want to put it like that.
>
> Ewwww. Not my bathroom. I mean, odors are made but my toothbrushes don't
> smell! There's some crazy bad stuff going on if your toothbrushes hold
> stink after the fact. :)
>
> Yeeeks.
>
> Cat
(laughing) I was trying to be polite. Those molecules hit everything
in sight. Another good reason for you guys to put the seat down before
flushing.
nancy
lee
<3a640b72...@nntp.ix.netcom.com>:
>this is one thing i've never been able to figure out. they
>say keep the baking soda in the refrigerator to absorb odors,
>but also keep it in the bathroom to brush your teeth with.
>does this not seem odd?
don't use the refrigerator baking soda to brush your teeth...
it absorbs weird tastes along with food odors.
when the refrigerator box eeds changing, the old box can be
used for cleaning the disposal if you have one, polishing the
sink, or dumped down the drains followed by a shot of vinegar to
clean the drains (don't use too much of either. it can get
messy<g>)
baking soda is a very mild abrasive, good for cleaning things
that scratch easily, like teeth & fiberglas tubs. i use it on
the stainless steel teapot to get grease splatters off, too.
lee
Cat
says...
> (laughing) I was trying to be polite. Those molecules hit everything
> in sight. Another good reason for you guys to put the seat down before
> flushing.
*grin*
Well, I was feeling awfully obtuse (and later stupid) when I read the
original query about the baking soda box that absorbs odors being used
for brushing your teeth.
This has been, at the very least, an *educational* thread. :)
Puester
> > I noticed a lot of you keep flour and bread in the freezer...don't
> you get
> > odors in them from the fridge smells? Sure, I clean my freezer and
> fridge,
> > but there is the odd leftover/onion/strong sauce food that makes
> everything
> > else in there smell likewise...how do you store stuff in there
> without it
> > getting these odors in it?
> > DJKathyA :0)
> >
> >
> I agree. You should never store flour or cornstarch or cornmeal or
> most cereals in the refrigerator.
> --
> Gary O.
> trac...@pacbell.net
Been doing it for years, never had an odor problem--or a mealworm
problem,--but then I double or triple wrap any strong-smelling
stuff, like peppers, and then put them in a rigid plastic container
with a tight lid. I don't want flour smelling like roasted chiles,
but then I don't want chicken or fish or baked stuff smelling that
way, either. The easiest way is to confine the odors.
gloria p
Rodger Whitlock
> ...little light-brown worms crawling around in the flour.
Shhhh! Not so loud or everyone will be wanting some!
Anecdote: So there I was living in Kingston, Ontario, in a rental
apartment, and on a cold day decided to cook some oatmeal. Hadn't
eaten oatmeal in months.
I only noticed that it was heavily laced with grain bugs after
I'd eaten half the bowl.
They say insects are a good source of protein.
--
Rodger Whitlock
Victoria, British Columbia, Canada
Harry A. Demidavicius
<ast...@sover.net> wrote:
>On Tue, 16 Jan 2001 04:17:50 GMT, Harry A. Demidavicius
><har...@telusplanet.net> wrote:
>
>>>This is so strange. I buy big bags of King Arthur flour and keep them for
>>>months and months. I can't remember the last time I bought flour (it has
>>>to have been over a year ago because we've moved this bag of flour twice
>>>and we've moved twice in the last year). I never freeze my flour, and I
>>>check it very carefully for any bugs every time I use it, and I haven't run
>>>into a bug yet.
>>
>>
>>Does it [the flour], glow in the dark? or do you perhaps live in
>>Winnipeg?
>
>Nope and nope. :D I live in Vermont.
I used to ski in Jay peak - gets right up [Down Actually],there
with Winnipeg temps in Winter.
Harry
Harry A. Demidavicius
"to absorb odors" .... and your point was?
Harry
blake murphy
do you really want to brush your teeth with something that's been
absorbing bathroom odors?
your pal,
pepsodent
zxcvbob
You should have added some poppyseeds, eh? And maybe some raisins or
finely chopped nuts?
Gonna milk this poppyseeds thing,
Bob
"I complained because I had no hat, until I met a man
who had no head." --Bob Newhart
Gary O.
>I've wondered about this for several years - maybe someone here can provide
>some information for me.
>
>I have always been extremely careful about keeping my flour sealed tightly in
>an air-tight container. (I have one of those MOMS who always scolded that
>everything must be wrapped tightly, tied, covered, sealed, etc., to keep it
>fresh and to keep critters out).
>
>No matter how careful I am, if I let my flour go unused for more than six
>months or so, I almost always find little light-brown worms crawling around in
>the flour. I have to believe that the eggs that produce these insects must
>already be in the flour when I buy it. I am not one of those people who is
>paranoid about eating bugs... given the choice, I would choose NOT to, but I
>know that most people on this earth have eaten their weight in unknown bugs by
>the time they die. It is, however, a bit unsettling to pull my flour out to
>bake a nice apple pie, and find live bugs.
>
>I know that different folks in different climates experience different bug
>problems; I live in Denver, CO - it's extremely dry here. I store my flour in
>a large plastic jar with a screw-on top, on the next-to-highest shelf in my
>kitchen cabinets (next to white sugar, brown sugar and salt in identical, yet
>bug-free containers). I should also add that I am somewhat of a neat-freak, so
>my cabinets are always spotless - I pull everything out and vaccum and wipe
>them down at least every six months. I guess that I should *also* add that I
>live in an apartment in a 100-year-old building. I'm not sure how that would
>be relevant, but maybe old walls harbor more critters.
>
>Again - I am asking strictly out of curiosity. Flour is cheap, so I don't mind
>replacing it often.
>
>-G
>
>
>
>^v^v^v^v^v^v^v^v^v^v^v^v^v^v^v^v^
>When you come to the edge of all that you know, you must believe one of two
>things. There will be earth upon which to stand, or you will be given wings to
>fly.
>
>-Unknown
Generally, you should have no problem with bugs if you properly seal
your name brand flour. I immediately transfer the flour or the entire
bag to a sealed container upon arrival at home, believing that
handling can cause compromise of the seal of the bag. I have heard
numerous comments regarding flour from India. While this is not true
of every bag, you can sometimes have nasty surprises. BTW, flour
should last 6 to 8 months. The advice generally strewn aobut this NG
is correct. If the flour is older than 6 months, you should be
considreing tossing it.
Of Topic: Here in CA, USA, we are experiencing probable forced power
outages. Another poll: Who else has experienced these maniplulations
of catastrophic proportions?
Gary O.
trac...@pacbell.net
Young
>
> Of Topic: Here in CA, USA, we are experiencing probable forced power
> outages. Another poll: Who else has experienced these maniplulations
> of catastrophic proportions?
A couple of summers ago, the power went off. Big deal. But, it was
something like 100 degrees, somewhat less. That's fine, I understand.
Couple days go by. I had no idea when the power would come back on.
I couldn't just leave because I have a cat and a dog. A hotel's not
going to take pets. I wound up hosing them off, it got so hot.
No phone. No electricity. No nothin.
Turns out, a transformer blew and the other one couldn't handle the
extra load. Two new transformers had been sitting there for like two
years because the electric company knew their current ones needed to
be replaced. They were waiting for the fall. Hello, summer is the
big electric use time around here.
Four, count 'em, four major hospitals without electricity for days,
except for emergency generators. The electric company is still involved
in lawsuits because they didn't warn anyone.
So, I went out to dinner like the second or third night. Drove and
drove till I saw lights. Ordered a well deserved Dewers on the rocks
and fajitas. Making my fajitas, a BOILING hot green pepper
landed on my finger and stuck. I had to peel it off. Agony. Stuck my
finger in my scotch and tried not to make a scene. Bartender couldn't
have cared less why I had my finger in my drink when I ordered a glass
of white wine. Sports bar kind of place.
All kidding aside, I literally cried off and on the half hour home,
I was in so much pain. One finger. I don't know how people handle
real burns.
(laugh) I really do have a story about any given situation, no lie.
nancy
Ginny
container with a screw-on lid, immediately after purchse. There was
absolutely, positively no way any bugs could have gotten into the container
after I had filled it with the flour.
The flour I traditionally buy is Albertson's brand. From now on, I will
purchase only name-brand flour. There are certain items that I don't mind
purchasing in the store-brand, and certain ones that I *never* do. I will add
flour to the former list now.
-G
DJKathyA or John
"--Shiva--" <shiv...@pcis.net> wrote in message
news:948ed4$php$1...@63.78.119.137...
> > The local Albertsons store is the only one I ever saw with
> 'moths' flying around the flour, and certain sections of the
> cereal aisle....
> was there this evening, and saw some nice green cheese for sale
> at a reduced price-too bad it was a week over expiration. (and it
> should not have been green, either)
My DH used to work at a Stop N Shop many years ago. They used to re-label
the old Goat Cheese tubs with NEW expiration dates! Ya jest can't trust
em.... :0( I agree, even tho you had the flour well sealed ...methinks it
was a done deal before it ever hit your shopping cart. I have found Shop
Rite often has pasta with bugs in it...Cheers! DJKathyA
Rodger Whitlock
> As I stated in my original post, my flour was TIGHTLY sealed in a plastic
> container with a screw-on lid, immediately after purchse. There was
> absolutely, positively no way any bugs could have gotten into the container
> after I had filled it with the flour.
Lots of flour comes to you with the eggs of various weevils and
grain bugs in it. It only takes a few and eventually you have (as
with my oatmeal) a large and thriving population intent on
turning the flour, oatmeal, or whatever into more bugs. (ote the
extraordinary generosity of the millers in not charging you for
the wildlife in their product, btw.)
Since in your original message you said
> No matter how careful I am, if I let my flour go unused for more than six
> months or so, I almost always find little light-brown worms crawling around in
> the flour.
and others have reminded you that flour over six months old is
probably stale anyway, it seems obvious to me that you need to
either buy your flour in much smaller quantities so you use it up
sooner. This is much better than throwing it out at the six month
point.
It is a false economy to buy a large quantity of something if it
spoils (for any reason) before you can use it up.
Jack and Kay Hartman
wrote:
>As for those damn moths, it is amazing the things they can get into. I have
>several supposedly air-tight containers invaded. Moth proof containers I use
>include the King Arthur Flour buckets and large zip-lok bags.
Most likely your grains are arriving with larvae that are hatching
inside your air-tight containers.
Kay
Janet Hitzeman
> No matter how careful I am, if I let my flour go unused for more than six
> months or so, I almost always find little light-brown worms crawling around in
I've had this problem with paprika, but not flour. However, my sister,
who worked in catering, was appalled that I didn't keep my flour
in my fridge. But I know how you feel: I found the paprika
episode deeply scary. Paprikosh should not wriggle.
Janet H
Mari-Sue Gregory
products.
I vacuum seal all my flour (I get it by the 25 lb bag) and in around 15 years, I
have never had a wiggler problem. I also vac my bulk spices.
Mari-Sue
Ken Knecht
food? Will it work on the beetles? They are driving me crazy;
they even get into tightly closed (including a rubber ring)
canning jars. And into sealed boxes and foil packets.
Ken
m...@Mcs.Net (Michael S. Cross) wrote in
<raXh6.1509$jE2.1...@news.goodnet.com>:
> I do think we will try the bay leaf thingy too ...
>
Ken Knecht
lummy
in the product and when they get warm they incubate and grow. I have seen it
recommended to freeze your flour, rice, noodles, other staples that can be
frozen for at least 24 hours to kill the eggs. Then put in a secure
container.
lummy
"Ken Knecht" <ke...@primenet.com> wrote in message
news:904763AC7ken...@206.165.3.70...
Rodger Whitlock
wrote:
> What's this? I missed it. Put a bay leaf in container with the
> food? Will it work on the beetles? They are driving me crazy;
> they even get into tightly closed (including a rubber ring)
> canning jars. And into sealed boxes and foil packets.
May I express doubt and wonderment?
If you have beetles of some sort getting into sealed boxes and
foil packets, then there only two possibilities:
1. Those packets and boxes were infested before you ever brought
them home from the store. This suggests that somewhere in the
food distribution chain leading to your home, there is a serious
infestation of Bug X. Somehow this doesn't make sense if you
think about it.
2. You have ueber-beetles able to chew their way into sealed
boxes and foil packets. If so, it's time to call in the pest
control people, as those are no ordinary common or garden variety
flour moths you have. (Can dermestids bite through foil?)
3. (So, I miscounted) You sealed boxes aren't *that* well sealed,
and neither are your foil packets.
Tell us more; this begins to look fascinating.
Shipra Panda
occasions I found them trying to crawl through the threads of jars to get in. I
threw almost everything out. What packets didn't have holes I froze for several
weeks, defrosted and then refroze (just in case). Seems to have worked. I not
only put new food in tightly sealed jars, I then sealed the outside of the lid with
masking tape. What a pain in the ass. It took me nearly 2yrs. Every time I thought
I had the problem licked, 4mos later they would show up again.
Roxan-NO Spam
traps are expensive but they really work. I have a parrot and the bug are
always in the seed which get in my panty. I can't tell you how many times I
have cleaned my pantry out to have it happen again. You just have to keep up
with the bugs. I keep every thing in sealed containers. Plastic bags will
not work, they just chew right through them.
Roxan
"Michael S. Cross" <m...@Mcs.Net> wrote in message
news:EyQn6.748$9o5....@news.goodnet.com...
> In article <3a8a0f88....@news.newsguy.com>,
> Rodger Whitlock <toto...@mail.pacificcoast.net> wrote:
> >On 13 Feb 2001 16:56:59 GMT, ke...@primenet.com (Ken Knecht)
> >wrote:
> >
> >> What's this? I missed it. Put a bay leaf in container with the
> >> food? Will it work on the beetles? They are driving me crazy;
>
> No, you are supposed to put the bay leaves in the cabinet with the
> grain products (loose). Think of moth balls ...
>
> The little pheramone (sp?) pantry pest traps do work. They catch
> the little critters before they get into the grain.
>
> >> they even get into tightly closed (including a rubber ring)
> >> canning jars. And into sealed boxes and foil packets.
> >
> >May I express doubt and wonderment?
>
> Sure! :^)
>
> >If you have beetles of some sort getting into sealed boxes and
> >foil packets, then there only two possibilities:
> >
> >1. Those packets and boxes were infested before you ever brought
> >them home from the store. This suggests that somewhere in the
> >food distribution chain leading to your home, there is a serious
> >infestation of Bug X. Somehow this doesn't make sense if you
> >think about it.
>
> Yep. I had tiny round holes in the plastic pags ... inside sealed
> cardboard boxes. A single moth got inside the box, chewed the
> tiny hole, aparently laid it's eggs in the plastic bag, then died
> in the sealed box. When I opened the boxes, three or four were
> like this -- all different kinds of grains purchased at different
> times. (Most were rice; long grain, short grain, brown, basmati,
> red, wild, etc.)
>
> The tiny hole was so small that I don't think a toothpick would
> have started to go in ... a pin probably would have. The bags
> were that stiff "crinkly" plastic, not the soft pliable plastic
> that one pound of rice comes in (sans cardboard box). I think
> one of the infested bags may have been the soft plastic too,
> but it has been a long time ... You know, more than two seconds
> ago ...
>
> >2. You have ueber-beetles able to chew their way into sealed
>
> THAT'S IT!
>
> Ok, so how do you get rid of ueber-beetles then? :^)
>
>
> FWIW: none of my bags were aluminium pouches. Although I sometimes
> wonder if those reflective plastic pouches are (or have) aluminium
> in them ...
>
>
> Mike
>
> --
> Michael S. Cross <URL:"http://www.mcs.net/~msc/"> 630-416-1415
> Finger for PGP2.6 public key: m...@Mcs.Net Work: m...@ssinc.com
> Don't Tread on Me. 73750...@CompuServe.com
> ________________________To Live is to risk Dying__________________________
Edward Conroy
Roxan-NO Spam (roxan...@panetwork.com) wrote:
I have a parrot and the bug are always in the seed which get in my panty.
^^^^^
*****
Now *that's* a problem!
(Are you talking about the "bug" or the "seed"?)
Have you tried putting them in the freezer? I suggest that you take them
off first, (it gets *mighty* cold in there), and remember to warm them up
before putting them back on.
--
SA
The Sorcerer's Apprentice
p008...@pb.seflin.org
zxcvbob
Edward Conroy wrote:
>
> Roxan-NO Spam (roxan...@panetwork.com) wrote:
>
> I have a parrot and the bug are always in the seed which get in my panty.
> ^^^^^
>
> *****
>
> Now *that's* a problem!
>
> (Are you talking about the "bug" or the "seed"?)
>
> Have you tried putting them in the freezer? I suggest that you take them
> off first, (it gets *mighty* cold in there), and remember to warm them up
> before putting them back on.
>
Now I'm confused. Are you talking about the bug or the parrot?
Bob
--
"That boy's about as sharp as a pound of wet liver."
-- Foghorn Leghorn