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Speaker 1: Hey, everybody, it's time for Josiana Mandas cotton room floor.

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Speaker 1: The time old question, Where do you put your sauce?

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Speaker 1: Where do you keep your sauce? Do you keep it

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Speaker 1: in the fridge or do you keep it in the pantry,

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Speaker 1: Jessica Row.

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Speaker 2: I keep it in the fridge.

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Speaker 3: I keep pretty much all of our condiments in the fridge.

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Speaker 3: I don't know if that's a good idea, but anything

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Speaker 3: with the lid that I've opened, I keep in the fridge.

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Speaker 2: I also keep cereal in the fridge.

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Speaker 4: Keeps the pantry. Mouths out.

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Speaker 2: Well, that's what I reckon.

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Speaker 4: Now you're right, it's not what you reckon. I put

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Speaker 4: my rice in the fridge.

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Speaker 3: Do you what the rice in the microwave? Rice in

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Speaker 3: a bag? No?

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Speaker 4: No, because that's sealed in a bag. Your bear's mighty

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Speaker 4: in your long rid.

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Speaker 2: I'm a cpouse guidance would you put?

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Speaker 4: You know? You shouldn't be eating that stuff either. Oh,

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Speaker 4: it's full of micro plastics.

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Speaker 1: No, it's not full of micro says that Uncle Ben's stuff.

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Speaker 4: It's full of microplastic.

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Speaker 2: Who says this?

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Speaker 4: The internet? The Internet, and they've never been wrong.

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Speaker 2: No, never, No, microwave rice is the best. It's quick

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Speaker 2: and easy.

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Speaker 1: It's easy, it is and it is yummy, except for

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Speaker 1: the microplastics. You know, you're want to be like a

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Speaker 1: turtle inhaling all those microplastics.

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Speaker 2: Oh, you've made me.

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Speaker 1: But turtles, turtles inhale the microplastics are going to the sea.

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Speaker 3: Oh, yes, you've really taken me off on a tension here.

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Speaker 2: I'm thinking about turtles eating rice and.

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Speaker 4: Eating the rice.

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Speaker 1: The turtles are inhaling the microplastics in the sea. Someone

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Speaker 1: throws a straw into the sea, a turtle inhales that straw.

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Speaker 4: Microplastics go within.

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Speaker 1: So when they're making the microwave rice, this is what

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Speaker 1: I heard the process.

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Speaker 4: The machine puts microplastics into the rice.

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Speaker 2: Oh, I'm going to have to research this.

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Speaker 4: Do you research?

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Speaker 2: I will. I'm going to do a deep dive.

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Speaker 4: We have other fish to fry.

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Speaker 1: They because the people the arbiter of whether you keep

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Speaker 1: your sauce in the pantry or the fridge, Muster Foods

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Speaker 1: have spoken and they've kept out of this debate for

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Speaker 1: a long long time, but now they have come out

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Speaker 1: and says Master Foods will always recommend keeping it in

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Speaker 1: the freee.

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Speaker 3: Ah, that is good to know. They finally said, that's

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Speaker 3: what you need to do. What do they say about

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Speaker 3: vegimi though.

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Speaker 1: Vegemite it's got a lot of salt in it, but

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Speaker 1: that's not their wheelhouse. By the way, Master Foods don't

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Speaker 1: own vegemite, so they get well away from that. But vegimite,

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Speaker 1: it's yeast salt. It's pretty much it's got a half

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Speaker 1: life of a thousand years.

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Speaker 3: Do you know? Once though, with my veggie, which I

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Speaker 3: hadn't put in the fridge, I opened it and it

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Speaker 3: was covered in mold.

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Speaker 2: No yes, And I was surprised.

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Speaker 1: Someone's double dipped wants to put some butter from yes

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Speaker 1: Gone into the vegemite, And I.

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Speaker 3: Never thought about that. That might have even been myself, probably.

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Speaker 2: Making veggie sandwiches all the kids.

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Speaker 4: Yes, it definitely would have been you.

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Speaker 2: Ah, all these things I'm learning.

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Speaker 4: That's what Petie said to me. He said, can you

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Speaker 4: have a word to pussy Cat.

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Speaker 1: If you're gonna put vegemite on toast, don't go the

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Speaker 1: butter into the vegimie.

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Speaker 4: You can put the vegemite into the butter.

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Speaker 1: It looks unsilently, but it's not going to contaminate or

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Speaker 1: go off because it's vegemite.

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Speaker 2: What about peanut butter? What do you do with peanut butter?

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Speaker 4: I kept that in the cupboard. You don't put it

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Speaker 4: in the fridge because it gets too stiff. It's got

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Speaker 4: a lot of oil in it.

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Speaker 2: Ah, how are you.

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Speaker 3: The arbiter the yoda on all of what to put

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Speaker 3: in and out of the fridge.

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Speaker 1: Well, I just I've always been a I was raised

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Speaker 1: by a mother who used by dates to like a suggestion.

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Speaker 1: I went round to her house just recently and she

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Speaker 1: had a American mustard there, and I'm like, oh, look,

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Speaker 1: Muster Foods have released the classic mustard label from when I.

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Speaker 2: Was a kid, and I'm slathering.

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Speaker 4: It on my thing. And then look at the used

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Speaker 4: by date nineteen eighty four.

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Speaker 1: No way, it's classic mustard from nineteen eighty four. I said, mum,

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Speaker 1: this has been around for more than thirty years.

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Speaker 2: And you were fine, though, weren't you. Nothing happened to you.

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Speaker 4: Well that's not the point, Jessica.

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Speaker 2: Well I think that is a good point to remember

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Speaker 2: you You were okay.

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Speaker 1: Yeah, But still I wouldn't subscribe to eating off foods.

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Speaker 4: I just don't. I don't think some way to do.

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Speaker 3: But perhaps it's about the wording. It's not off, it's

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Speaker 3: just older aged. It's aged mustard.

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Speaker 4: It's age mustard. Okay, kids, that's for today. That was

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Speaker 4: Jonesy and amen. There's cutting room floor.

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Speaker 2: Come back tomorrow for some more