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I was reading the a post about segmented bread bags and realized that we need a small electric mini-fridge that stores bread at the right temp. It can be fasioned the same size and style as conventional bread boxes.
At our house, we like to eat organic stuff with no preservatives so we end up tossing
out a lot of bread in a year. You might say, "why not put the bread in the fridge you already have?" but we dont cook a lot and the refrigerator/freezer is pretty much a place for cold drinks and ice cream. Leftovers die there because we forget they are there.
If the cold bread box were the same size as a normal bread box it would stay on the counter and be seen more often and forgotten less.
Funny bread link I fould when researching this
http://www.heartlan...cle.cfm?artId=13360
[MoreCowbell, Jun 13 2006]
mini fridge
http://www.amazon.c...08-9362524?v=glance
one of hundreds [xenzag, Jun 13 2006]
"The bread mines. You know, where bread comes from?"
http://www.question.../view.php?comic=641
The origins of bread - Baguette shale, sourdough caverns, wheat sinkholes. White bread comes from New Jersey. [normzone, Jun 14 2006]
[link]
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why does bread need to be refridgerated? |
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small fridges are baked - see link |
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I still say "why not put the bread in the fridge you already have?" |
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If you eat alot of organic stuff, then why are you throwing it away? |
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Is there such thing as organic icecream? |
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still confused as to why bread needs to be
cold. |
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what [tcarson] said. It was my understanding that bread actually went off more quickly in the fridge. |
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You could always make a bread making
machine with a chiller in it. It would
bake the bread, then keep it cool. It
should also slice, toast and spread with
butter and marmite and shout "You can
make your own tea you lazy git!". |
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Bread on counter=mold farm in three days. |
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Bread in fridge=two weeks before mold kicks in. |
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(This only applies to bread without any sort of preservatives, even natural ones.) |
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[tcarson] //why does bread need to be refridgerated?// To slow the mold. |
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[xenzag] // small fridges are baked // Duh! This one is counter-top sized for bread, silly. |
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[BJS] // If you eat alot of organic stuff, then why are you throwing it away? // Lack-o-preservatives makes the bread go bad faster. |
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[mommintroll] // It was my understanding that bread actually went off more quickly in the fridge. // Could be. |
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[Galbinus_Caeli] I agree with you on that. |
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//duh// turn it on its back and hey presto
- it's a bread fridge. Tiresome. Can you
not invent a house eating bread monster
instead? |
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the bread should be cooked first. and always place it on the bottom shelf of your refrigerator. |
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That's for your buttered toast. |
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So, you have a fridge, but you don't want to use it. This gives you two alternatives: |
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a) Change your habits slightly, put the bread in the main fridge, make a mental note that next time you can't remember where the bread is, it's in the fridge. |
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b) Spend a long time and a lot of money developing a specially-designed fridge designed to house just one loaf of bread, then set it up on the counter in your significant other's kitchen, ignoring the fact that this occupies useful and limited worktop space. Meantime, continue to use your large main fridge for two bottles of milk and some forgotten leftovers, despite its high power consumption. |
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You've gone with (b). As Dilbert determined in a similar situation - you're an engineer. |
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Since when has the halfbakery been so practical? |
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This idea needs more cowbell... |
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