Food Spoilage Quotes

Leftovers make you feel good twice. First, when you put it away, you feel thrifty and intelligent: 'I'm saving food!' Then a month later when blue hair is growing out of the ham, and you throw it away, you feel really intelligent: 'I'm saving my life!'

Fish and guests in three days are stale.

I like eating food after it's gone off.

There's only one degree of freshness — the first, which makes it also the last

GMOs are linked to digestive problems, among other things. Antibiotics and growth hormone are other additives being excessively pumped into the animals we are eating, which means we're then consuming these excess antibiotics and hormones. And some processed foods actually contain toxic chemicals, often used to prevent spoilage and enhance flavor.

There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.

and the bananas are overdone.

Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.

I'm not a strict vegetarian. I do eat beef and pork. And chicken. But not fish 'cause that's disgusting! How do you know when fish goes bad? It smells like fish either way! 'Hey this smells like a dumpster, lets eat it!'

For as long as I can remember, my father saved. He saves money, he saves disfigured sticks that resemble disfigured celebrities, and most of all, he saves food. Cherry tomatoes, sausage biscuits, the olives plucked from other people's martinis --he hides these things in strange places until they are rotten. And then he eats them.

No fruit dies so vile and offensive a death as the banana.

This, my children," Alistair said proudly, "was barbecue pork." Dan rapped his fingers against the latch. "Been out in the sun for a long time.

For many a pasty have you robbed of blood, And many a Jack of Dover have you sold That has been heated twice and twice grown cold. From many a pilgrim have you had Christ's curse, For of your parsley they yet fare the worse, Which they have eaten with your stubble goose; For in your shop full many a fly is loose.

If it has a shelf life longer than you, don't eat it.

Nothing, not even an avocado pit, keeps guacamole green for too long once it's made.

A corpse is meat gone bad. Well and what's cheese? Corpse of milk.

Speaking biologically, fruit in a slightly shriveled state is holding its respiration and energy consumption down to the lowest possible level. It is like a person in meditation: his metabolism, respiration, and calorie consumption reach an extremely low level. Even if he fasts, the energy within the body will be conserved. In the same way, when mandarin oranges grow wrinkled, when fruit shrivels, when vegetables wilt, they are in the state that will preserve their food value for the longest possible time.

Cheeses crusty, got all musty, got damp on the stone of a peach.

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.

Don't eat anything that won't eventually rot.

Here's a bit of Discovery Channel for you - apples don't last forever. They can stay fresh for a long time, especially when refrigerated, but definitely not from December into the month of March.

The elevator shaft was a kind of heat sink. Hot food was cold by the time it arrived. Cold food got colder. No one knew what would happen to ice cream, but it would probably involve some rewriting of the laws of thermodynamics.

It's as though when you order a sirloin steak, it comes with a side of maggots.

Don't eat anything incapable of rotting.

The summer of 1976 was so hot that bars of chocolate melted on the shelves before confectioners could sell them.