1. Room Temperature Egg Storage
It’s really not difficult to store eggs at room temperature for months. An egg shell is slightly porous, Microscopic holes are how airborne contaminants can penetrate to the interior and spoil the egg.
solution: Coat the eggs with mineral oil, available at any pharmacy (sometimes found in the laxative section). Wear food handling gloves or any surgical glove and coat each egg by hand and replace in the container they came in. I’ve taken this out to six months at about 68-70 F with no problem. Some properties are lost, like the ability of the egg white to be beaten to a meringue. The oxygen and airborne pathogens that can ruin eggs are occluded from the interior. Flip the egg containers monthly. I have eaten eggs stored outside the refrigerator at 9 months and I couldn’t tell the difference between them and fresh eggs. 
- James Holmes

    Room Temperature Egg Storage

    It’s really not difficult to store eggs at room temperature for months. An egg shell is slightly porous, Microscopic holes are how airborne contaminants can penetrate to the interior and spoil the egg.

    solution: Coat the eggs with mineral oil, available at any pharmacy (sometimes found in the laxative section). Wear food handling gloves or any surgical glove and coat each egg by hand and replace in the container they came in. I’ve taken this out to six months at about 68-70 F with no problem. Some properties are lost, like the ability of the egg white to be beaten to a meringue. The oxygen and airborne pathogens that can ruin eggs are occluded from the interior. Flip the egg containers monthly. I have eaten eggs stored outside the refrigerator at 9 months and I couldn’t tell the difference between them and fresh eggs. 

    - James Holmes

     
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  3. Storing Potatoes with an Apple

    To determine if we could achieve even better results by storing potatoes with an apple, we stored two 5-pound bags of russet potatoes, one with an apple and the other without, in a dry, dark, cool, well-ventilated spot and checked on both bags every other day for eight weeks. The potatoes in both bags looked fine until the three-week point, when one of the potatoes stored without the apple began to sprout. Two weeks later all but one of the potatoes stored without the apple had sprouted.

    By comparison, the potatoes stored with the apple remained firm and free of sprouts, though a great deal of condensation had built up in the bag. At the eight-week point the potatoes without the apple were largely soft, shriveled, and sad looking. The potatoes stored with the apple, on the other hand, were mostly firm (small soft spots had developed on two of them) and looked good.

    Dr. Greg Porter, associate professor of agronomy, and Dr. Alfred Bushway, professor of food science and human nutrition, both at the University of Maine in Orono, concurred that the ripe apple gives off ethylene gas as it respires. Simply put, the ethylene gas, as well as other organic alcohols emitted by the apple, suppresses the elongation of the potatoes’ cells, which is what causes the sprouts to form.

    - from cook’s illustrated

    Read a full original article here: storing potatoes

     
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  5. Flour and bay leaves
My grandmother always put a couple of dried bay leaves in a newly opened bag of flour.  This kept the bugs away. 
-Maureen

    Flour and bay leaves

    My grandmother always put a couple of dried bay leaves in a newly opened bag of flour.  This kept the bugs away. 

    -Maureen

     
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  7. Butter in a maiolika container

    Butter can be easily stored out from the fridge.

    It just needs a maiolika container which should be closed.

    You’ll have a spreadable, full-aroma pat of butter at you disposal.

    - Marcello Gallotti, Italy

     
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