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@sciencedude, bacteria may not be fond of jellies and jams, but mold sure likes it. I've gotten moldy growth on jellies that have been in the fridge, because I simply don't use it fast enough. So when I have it, it's going to be staying in the fridge.

Pickle juice is not "embalming fluid" despite what some retards may say, and the ENTIRE POINT of pickling things is to preserve them so that they will last longer. It was done before fridges, freezers, or even ice boxes were invented. All pickled products can be kept at room temperature. That's the point of pickling. As long as they're floating in the pickle juice they will not spoil. They'll keep for months as long as they're not exposed to much heat and light. The pantry is usually a better place for pickle storage than the fridge if you make your own in large numbers.

The same is true of jellies, jams, and preserves. No need to refrigerate them, but keep them in a resealable jar nevertheless.

It's sad that these days even people who don't know the point of certain food preparation methods still know how to perform them, and think that makes them qualified to give good advice.

Honestly, it's like you've never heard of the germ theory of disease, or anything about the life cycle of bacteria. Do you think things just magically decay and go bad when left out? No, microorganisms are necessary for that to happen, and the point of picking is that it's a preservative fluid that bacteria cannot live in. Jellies, like honey, are too sugary for bacteria to multiply in them. You can actually clean a wound with honey, because it's sterile.

"Embalming fluid" is formaldehyde and alcohol. It's a smell you'll never forget if you ever smell it. Head to the nearest funeral home and ask them. It's also highly poisonous.

@kristyandjamey...wow...thanks for posting a comment on my post from over a year ago :) Gorgonzola is one of my favorite cheeses.

SE's....any other new additions to you mac & cheese since talked about it last year?

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To Annie's - probably the Mexican version is best for this, but others'll do, too - I'll add a can of black beans, some frozen corn, and salsa.

Authentic Italian-American sub on a chewy, crusty roll with lots of hard or dry salame, capacolla, sharp provolone, chopped dill pickles, red onions, tomatoes, a shake of oregano, salt and pepper, and a drizzle of olive oil. MMMMmmmmm...

Jambon beurre, but only in France. So simple but so amazing. With local wine, of course. (baguette, ham, butter)

Bagel (preferrably sesame seed), cream cheese, lox, red onion, and lots of capers. No tomato. Ever. Ruins the flavor of the lox.

A well-made Monte Cristo. Almost never see these awesome old-school treats anymore, but when I do, they're usually grilled or pan-fried. Huh? Guess the food police didn't tell them that they must be completely dipped in batter and deep-fried to be really good.

The club sandwich at the Hotel Astoria in St. Pete, Russia... and I don't even like club sandwiches!!! With hot shoestring fries dusted with black pepper -- they tasted like they dug the potatoes just 10 minutes before we ordered. (poached chicken breast, back bacon, hard-cooked egg, tomato, mayo, and a touch of dijon)

A1 Steak Sauce. OR BBQ Sauce if A1 isn't avaliable. It's the only way I would eat it as a child.

A splash of liquid smoke (my mom once made macaroni & cheese with some smoked cheddar left over from a party tray, and it was so good, from then on she always added some liquid smoke to the mix) and a squeeze of mustard.

One can of tuna and one can of peas mixed with three boxes of mac n cheese makes all SIX kids happy plus the wife; and I get to make whatever I want!

Chili con carne with frijoles

bacon!!
...and of course extra cheese

leftover lobster or crawfish

crushed red pepper