December 3, 2025 • 8 mins
How long can you keep food before maggots come..?
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Today's Daily Highlight from Elvis Duran in the morning show.
Speaker 2 (00:05):
He so asking for a friend. Question. Question. Let's say
I go to the store and.
Speaker 3 (00:10):
Buy the you know, slice turkey, okay from the Delhi. Now,
if if that's sitting, let's say, in room temperature, and
it's wrapped up, how long does it take before maggots
start crawling around?
Speaker 4 (00:24):
Maggot, that's got to take a while.
Speaker 2 (00:27):
Yeah, maggots require flies. Correct.
Speaker 4 (00:31):
Now, Oh, I don't think they always do do that?
Speaker 2 (00:33):
I feel like sometimes stuff just spot.
Speaker 5 (00:34):
I lays the maggots got a few days lay the eggs.
Speaker 2 (00:40):
Okay.
Speaker 3 (00:40):
So question then, Okay, okay, I'll tell you this. This
sounds like something only I would this would happen to.
Speaker 2 (00:48):
Right.
Speaker 3 (00:48):
So I have these new boots I bought, and they're
in a box that has a handle. Right, it's a
it's a big box with you know that little handle.
Speaker 2 (00:57):
Okay.
Speaker 3 (00:58):
So I was leaving the city and I said, oh
my god, I don't only have one hand available because
my other hand was busy carrying something else. So I
put some turkey and some papers and things in the
box with the boots.
Speaker 2 (01:15):
Okay.
Speaker 3 (01:17):
I got home out in New Jersey and realized I
left turkey in my boot box with my new boots.
Oh that was last Wednesday.
Speaker 6 (01:29):
Oh that's kind of is that fast?
Speaker 2 (01:33):
Well, I don't know. I don't know what's what's what is?
Speaker 3 (01:35):
I'm going there today to open up there.
Speaker 4 (01:40):
I don't know. I think it's gonna be probably gross,
and something's going to be spawning in there. I don't
think you're going to have anything alive.
Speaker 2 (01:45):
It's not like new boot leather anymore.
Speaker 6 (01:48):
I think it's gonna smell rank. But at least you know, well.
Speaker 2 (01:51):
At least Nate's right.
Speaker 3 (01:52):
A fly does have to lay its eggs on organic matter,
and it needs to be warm and moist.
Speaker 2 (01:58):
Yeah, but you could have fly in there. A lot
of times they come in through the like the sewer flies.
They come in through the pipe.
Speaker 6 (02:04):
But how would it get in the bag.
Speaker 3 (02:05):
Yeah, I don't think they're in there. So maybe the
worst thing that can happen is just an old turkey smell.
Speaker 6 (02:11):
Yeah, I think that's I think that's what you're gonna get.
Speaker 4 (02:13):
There's definitely gonna be a slime.
Speaker 7 (02:14):
No, I think the opposite. I think you're just gonna
get a dry, dry turkey. It's gonna be all dried out.
It's because all the water and moisture will have evaporated.
I think you get like turkey jerky, okay, but it's
gonna think we eat some tomorrow. If I bring it in,
I'm bringing it in. No, I'm gonna bring in my
boot turkey tomorrow. And then you know, my question I
asked myself is why do you do things like this?
(02:37):
Why do you put you know, rotting food in with
new boots.
Speaker 4 (02:41):
Yeah, that was so choice on your side.
Speaker 2 (02:44):
No, it wasn't. It was really really stupid.
Speaker 3 (02:46):
So let me ask you, guys, what do you have
at home right now that should be in a laboratory
I mean, like something in your refrigerator from Thanksgiving?
Speaker 4 (02:53):
I mean what I have something I know I do.
Speaker 2 (02:56):
What do you have?
Speaker 4 (02:56):
Before I went home? I ordered by accident, this like
delivery service, and they come in actual tupperware, like real tupperware,
and it's in my fridge and I'm too afraid to
address it right now because I was gone for ten
days and I'm like, this is not going to be
good at all, but it's contained at the moment.
Speaker 2 (03:14):
I have to do it today.
Speaker 3 (03:15):
Today's Yeah, I leave things wrapped up in the refrigerator
because that is the best place it can be.
Speaker 2 (03:22):
Yeah, it really is.
Speaker 5 (03:23):
I put my garbage in the refrigerator sometimes what you do, Yeah, no,
because I know there's something in there that can go bad,
and I tend to forget to take the trash out,
So I just put it in the refrigerator so that
if it does go bad, it's contained in that in
that area.
Speaker 6 (03:39):
I see the thinking.
Speaker 2 (03:41):
You treat your refrigerator like a Morgue refrigerator.
Speaker 5 (03:44):
Yeah, there's I had a carcass in there, a turkey
carcass a couple of weeks ago.
Speaker 6 (03:49):
You're ready for the autop season.
Speaker 2 (03:51):
Yeah, No, it's a chicken carcus.
Speaker 3 (03:52):
Yeah, scary has some black beans left over from when.
Speaker 7 (03:57):
From the seventeenth Remember I told you I get went
to this Cuban restaurant.
Speaker 2 (04:02):
I ordered it out. Yeah, long time ago.
Speaker 7 (04:04):
That was a long time ago. I'm afraid. I don't
even know what if it's gonna smell or anything.
Speaker 2 (04:09):
Yeah.
Speaker 8 (04:09):
I've started putting dates on things, like if I prepare something,
I put prepared on and I put the date because.
Speaker 2 (04:14):
Da you really? Because does that?
Speaker 8 (04:18):
Because this is what was happening, and then we would
have all these leftovers in the fridge, and I would
be like, I don't know if we can still eat this,
So once it hits a week, I toss it. But
there's stuff in the back of the fridge, like condiments,
which I always question because I feel like you can
keep condiments long, but I don't know how long.
Speaker 4 (04:35):
They need to make refrigerators all clear so that you
walk by it every time, and every time you look
in there and you see I got some food in there.
Don't be an.
Speaker 3 (04:44):
Idiot, Well don't they Now? They they have cameras. They
have refrigerators refrigeration with cameras. You can actually button on
the screen.
Speaker 4 (04:51):
Iglet the camera. I just need like a clear Hey, dummy,
eat this spinach. It's going bad.
Speaker 2 (04:58):
Scary? Really have hell is your sour krawd?
Speaker 7 (05:02):
I've sour kraut and my refrigerator that was opened. It's
been there for three years. But my theory is it's
still great because it's sour.
Speaker 6 (05:10):
I feel like sour kraft lasts a very long time already.
Speaker 3 (05:14):
Feel okay, wait, yould on, you feel like it is, yeah,
but you don't think there's some sort of bacteria growing
in there.
Speaker 7 (05:19):
I feel like that's what sourkrat it's fermented the sour crowd.
So I feel like it's okay, it's amazing. Hold up,
maybe it is, I don't know.
Speaker 2 (05:27):
Read up.
Speaker 4 (05:28):
No, this says sour kraut lasts for four to six
months in the fridge after opening it, if it's the raw,
unpasteurized kind. If it's pasteurized, one.
Speaker 6 (05:35):
To two months. Oh that's it.
Speaker 4 (05:37):
Yeah, you're I think you're over.
Speaker 2 (05:39):
I'm an eighty six. That thing. You're gonna miss it.
Speaker 3 (05:43):
You haven't used it in three years, and now all
of a sudden you have this hankering for some sour crowd.
Speaker 2 (05:48):
That's the problem. Look at this, this is only three
years old. It's already sour. Might as well go ahead
and use this.
Speaker 6 (05:54):
What's wrong with all of us?
Speaker 2 (05:55):
Jeez, you're lazy, you know. And it's expensive.
Speaker 1 (05:58):
You know.
Speaker 2 (05:59):
Here's the thing.
Speaker 3 (05:59):
You these things and they're expensive, and you only take
one or two bytes and then you forget it's in there,
and then you know you have like a nine dollars
bottle of some expensive whatever.
Speaker 2 (06:08):
It's rich ruined. You know, you can't use it.
Speaker 6 (06:10):
You know what I did?
Speaker 8 (06:12):
I was cleaning out everything and there was this almond butter,
and I was like, oh, this is probably very old.
Speaker 6 (06:18):
So I toust it.
Speaker 8 (06:19):
Then Sheldon comes home and he's like, where's my almond butter?
And I go, oh, I cleaned everything out. I thought
it was old. He goes, I just bought that almond
butter two days ago. He goes, you ow't be eight dollars,
and I'm like, I'm sorry.
Speaker 6 (06:32):
I felt so bad.
Speaker 3 (06:33):
I'm a firm believer in everything you put in your
refrigerator or take out the code that's on it should
it should register on a computer somewhere.
Speaker 6 (06:42):
Oh, that'd be a good idea.
Speaker 3 (06:43):
So you know what's in, you know what's out. Don't
you think that makes sense. It's the same exact thing
you scan your own stuff as the Yeah, that would
be a.
Speaker 8 (06:51):
Good thing if you could scan it when you get
home and it goes into like a program, and then
it alerts you when it's out of date.
Speaker 6 (06:58):
Like you know, man, that it's a great idea.
Speaker 4 (07:00):
He don't the smart fridges do that.
Speaker 5 (07:02):
I don't know.
Speaker 4 (07:04):
I feel like some of them do.
Speaker 2 (07:05):
Hold on, let me look. Oh I'm stupid. I got
a stupidator.
Speaker 4 (07:08):
I have a stupid silver one.
Speaker 2 (07:09):
Give me Sam online nineteen. Let's see what Sam's rule
is here.
Speaker 6 (07:12):
Hi Sam, Hi, how are you guys?
Speaker 2 (07:15):
We're doing well?
Speaker 3 (07:16):
So you have a strict strict left over and condiment
in the refrigerator rule?
Speaker 2 (07:23):
What is that?
Speaker 1 (07:25):
It's three days after I cook something or prepare it
or chop it up. It's three days, Like, I don't
trust it because I'm paranoid with my food and I
don't want to get sick, Like three days.
Speaker 3 (07:37):
I wonder if any of us have ever been sick
from eating something out of all I know, I don't
recall being sick from anything I eat.
Speaker 2 (07:44):
Refrigerator, Well, I.
Speaker 1 (07:45):
Don't trust it, and I don't I'm paranoid with my food.
So I'm like three days. I put a like, I
write it down. I put a sticky tape on it,
write it down. I cooked it on SAP.
Speaker 6 (07:55):
Those sticky tapes on Amazon, they are fantastic.
Speaker 2 (07:58):
All right, sticky tape dipped by pens as well.
Speaker 5 (08:02):
Well.
Speaker 2 (08:02):
I have gandhi.
Speaker 4 (08:04):
So this say is that some smart refrigerators do scan
for the expiration dates. They use AI to identify the
food items, They scan the bar codes. They can allow
you to manually input it as well.
Speaker 2 (08:13):
I like this all mine? Does it gets cold?
Speaker 7 (08:15):
Yeah?
Speaker 4 (08:17):
I feel like my fridge hides things for me. Why
I don't know, but it doesn't.
Speaker 2 (08:21):
That's not good.
Speaker 3 (08:21):
I'd sam thank you so much. You are okay so
sticky tapes from from Amazon Today.
Speaker 6 (08:28):
Yeah, three days?
Speaker 2 (08:30):
All right?
Speaker 5 (08:30):
By days?
Speaker 6 (08:31):
I can't do that.
Speaker 2 (08:32):
What does it mean for mustard and stuff like that? No,
that's longer.
Speaker 8 (08:35):
Mustard can last a long years with my mustard, years
and years as
Today's Daily Highlight from Elvis Duran in the morning show.
Speaker 2 (00:05):
He so asking for a friend. Question. Question. Let's say
I go to the store and.
Speaker 3 (00:10):
Buy the you know, slice turkey, okay from the Delhi. Now,
if if that's sitting, let's say, in room temperature, and
it's wrapped up, how long does it take before maggots
start crawling around?
Speaker 4 (00:24):
Maggot, that's got to take a while.
Speaker 2 (00:27):
Yeah, maggots require flies. Correct.
Speaker 4 (00:31):
Now, Oh, I don't think they always do do that?
Speaker 2 (00:33):
I feel like sometimes stuff just spot.
Speaker 5 (00:34):
I lays the maggots got a few days lay the eggs.
Speaker 2 (00:40):
Okay.
Speaker 3 (00:40):
So question then, Okay, okay, I'll tell you this. This
sounds like something only I would this would happen to.
Speaker 2 (00:48):
Right.
Speaker 3 (00:48):
So I have these new boots I bought, and they're
in a box that has a handle. Right, it's a
it's a big box with you know that little handle.
Speaker 2 (00:57):
Okay.
Speaker 3 (00:58):
So I was leaving the city and I said, oh
my god, I don't only have one hand available because
my other hand was busy carrying something else. So I
put some turkey and some papers and things in the
box with the boots.
Speaker 2 (01:15):
Okay.
Speaker 3 (01:17):
I got home out in New Jersey and realized I
left turkey in my boot box with my new boots.
Oh that was last Wednesday.
Speaker 6 (01:29):
Oh that's kind of is that fast?
Speaker 2 (01:33):
Well, I don't know. I don't know what's what's what is?
Speaker 3 (01:35):
I'm going there today to open up there.
Speaker 4 (01:40):
I don't know. I think it's gonna be probably gross,
and something's going to be spawning in there. I don't
think you're going to have anything alive.
Speaker 2 (01:45):
It's not like new boot leather anymore.
Speaker 6 (01:48):
I think it's gonna smell rank. But at least you know, well.
Speaker 2 (01:51):
At least Nate's right.
Speaker 3 (01:52):
A fly does have to lay its eggs on organic matter,
and it needs to be warm and moist.
Speaker 2 (01:58):
Yeah, but you could have fly in there. A lot
of times they come in through the like the sewer flies.
They come in through the pipe.
Speaker 6 (02:04):
But how would it get in the bag.
Speaker 3 (02:05):
Yeah, I don't think they're in there. So maybe the
worst thing that can happen is just an old turkey smell.
Speaker 6 (02:11):
Yeah, I think that's I think that's what you're gonna get.
Speaker 4 (02:13):
There's definitely gonna be a slime.
Speaker 7 (02:14):
No, I think the opposite. I think you're just gonna
get a dry, dry turkey. It's gonna be all dried out.
It's because all the water and moisture will have evaporated.
I think you get like turkey jerky, okay, but it's
gonna think we eat some tomorrow. If I bring it in,
I'm bringing it in. No, I'm gonna bring in my
boot turkey tomorrow. And then you know, my question I
asked myself is why do you do things like this?
(02:37):
Why do you put you know, rotting food in with
new boots.
Speaker 4 (02:41):
Yeah, that was so choice on your side.
Speaker 2 (02:44):
No, it wasn't. It was really really stupid.
Speaker 3 (02:46):
So let me ask you, guys, what do you have
at home right now that should be in a laboratory
I mean, like something in your refrigerator from Thanksgiving?
Speaker 4 (02:53):
I mean what I have something I know I do.
Speaker 2 (02:56):
What do you have?
Speaker 4 (02:56):
Before I went home? I ordered by accident, this like
delivery service, and they come in actual tupperware, like real tupperware,
and it's in my fridge and I'm too afraid to
address it right now because I was gone for ten
days and I'm like, this is not going to be
good at all, but it's contained at the moment.
Speaker 2 (03:14):
I have to do it today.
Speaker 3 (03:15):
Today's Yeah, I leave things wrapped up in the refrigerator
because that is the best place it can be.
Speaker 2 (03:22):
Yeah, it really is.
Speaker 5 (03:23):
I put my garbage in the refrigerator sometimes what you do, Yeah, no,
because I know there's something in there that can go bad,
and I tend to forget to take the trash out,
So I just put it in the refrigerator so that
if it does go bad, it's contained in that in
that area.
Speaker 6 (03:39):
I see the thinking.
Speaker 2 (03:41):
You treat your refrigerator like a Morgue refrigerator.
Speaker 5 (03:44):
Yeah, there's I had a carcass in there, a turkey
carcass a couple of weeks ago.
Speaker 6 (03:49):
You're ready for the autop season.
Speaker 2 (03:51):
Yeah, No, it's a chicken carcus.
Speaker 3 (03:52):
Yeah, scary has some black beans left over from when.
Speaker 7 (03:57):
From the seventeenth Remember I told you I get went
to this Cuban restaurant.
Speaker 2 (04:02):
I ordered it out. Yeah, long time ago.
Speaker 7 (04:04):
That was a long time ago. I'm afraid. I don't
even know what if it's gonna smell or anything.
Speaker 2 (04:09):
Yeah.
Speaker 8 (04:09):
I've started putting dates on things, like if I prepare something,
I put prepared on and I put the date because.
Speaker 2 (04:14):
Da you really? Because does that?
Speaker 8 (04:18):
Because this is what was happening, and then we would
have all these leftovers in the fridge, and I would
be like, I don't know if we can still eat this,
So once it hits a week, I toss it. But
there's stuff in the back of the fridge, like condiments,
which I always question because I feel like you can
keep condiments long, but I don't know how long.
Speaker 4 (04:35):
They need to make refrigerators all clear so that you
walk by it every time, and every time you look
in there and you see I got some food in there.
Don't be an.
Speaker 3 (04:44):
Idiot, Well don't they Now? They they have cameras. They
have refrigerators refrigeration with cameras. You can actually button on
the screen.
Speaker 4 (04:51):
Iglet the camera. I just need like a clear Hey, dummy,
eat this spinach. It's going bad.
Speaker 2 (04:58):
Scary? Really have hell is your sour krawd?
Speaker 7 (05:02):
I've sour kraut and my refrigerator that was opened. It's
been there for three years. But my theory is it's
still great because it's sour.
Speaker 6 (05:10):
I feel like sour kraft lasts a very long time already.
Speaker 3 (05:14):
Feel okay, wait, yould on, you feel like it is, yeah,
but you don't think there's some sort of bacteria growing
in there.
Speaker 7 (05:19):
I feel like that's what sourkrat it's fermented the sour crowd.
So I feel like it's okay, it's amazing. Hold up,
maybe it is, I don't know.
Speaker 2 (05:27):
Read up.
Speaker 4 (05:28):
No, this says sour kraut lasts for four to six
months in the fridge after opening it, if it's the raw,
unpasteurized kind. If it's pasteurized, one.
Speaker 6 (05:35):
To two months. Oh that's it.
Speaker 4 (05:37):
Yeah, you're I think you're over.
Speaker 2 (05:39):
I'm an eighty six. That thing. You're gonna miss it.
Speaker 3 (05:43):
You haven't used it in three years, and now all
of a sudden you have this hankering for some sour crowd.
Speaker 2 (05:48):
That's the problem. Look at this, this is only three
years old. It's already sour. Might as well go ahead
and use this.
Speaker 6 (05:54):
What's wrong with all of us?
Speaker 2 (05:55):
Jeez, you're lazy, you know. And it's expensive.
Speaker 1 (05:58):
You know.
Speaker 2 (05:59):
Here's the thing.
Speaker 3 (05:59):
You these things and they're expensive, and you only take
one or two bytes and then you forget it's in there,
and then you know you have like a nine dollars
bottle of some expensive whatever.
Speaker 2 (06:08):
It's rich ruined. You know, you can't use it.
Speaker 6 (06:10):
You know what I did?
Speaker 8 (06:12):
I was cleaning out everything and there was this almond butter,
and I was like, oh, this is probably very old.
Speaker 6 (06:18):
So I toust it.
Speaker 8 (06:19):
Then Sheldon comes home and he's like, where's my almond butter?
And I go, oh, I cleaned everything out. I thought
it was old. He goes, I just bought that almond
butter two days ago. He goes, you ow't be eight dollars,
and I'm like, I'm sorry.
Speaker 6 (06:32):
I felt so bad.
Speaker 3 (06:33):
I'm a firm believer in everything you put in your
refrigerator or take out the code that's on it should
it should register on a computer somewhere.
Speaker 6 (06:42):
Oh, that'd be a good idea.
Speaker 3 (06:43):
So you know what's in, you know what's out. Don't
you think that makes sense. It's the same exact thing
you scan your own stuff as the Yeah, that would
be a.
Speaker 8 (06:51):
Good thing if you could scan it when you get
home and it goes into like a program, and then
it alerts you when it's out of date.
Speaker 6 (06:58):
Like you know, man, that it's a great idea.
Speaker 4 (07:00):
He don't the smart fridges do that.
Speaker 5 (07:02):
I don't know.
Speaker 4 (07:04):
I feel like some of them do.
Speaker 2 (07:05):
Hold on, let me look. Oh I'm stupid. I got
a stupidator.
Speaker 4 (07:08):
I have a stupid silver one.
Speaker 2 (07:09):
Give me Sam online nineteen. Let's see what Sam's rule
is here.
Speaker 6 (07:12):
Hi Sam, Hi, how are you guys?
Speaker 2 (07:15):
We're doing well?
Speaker 3 (07:16):
So you have a strict strict left over and condiment
in the refrigerator rule?
Speaker 2 (07:23):
What is that?
Speaker 1 (07:25):
It's three days after I cook something or prepare it
or chop it up. It's three days, Like, I don't
trust it because I'm paranoid with my food and I
don't want to get sick, Like three days.
Speaker 3 (07:37):
I wonder if any of us have ever been sick
from eating something out of all I know, I don't
recall being sick from anything I eat.
Speaker 2 (07:44):
Refrigerator, Well, I.
Speaker 1 (07:45):
Don't trust it, and I don't I'm paranoid with my food.
So I'm like three days. I put a like, I
write it down. I put a sticky tape on it,
write it down. I cooked it on SAP.
Speaker 6 (07:55):
Those sticky tapes on Amazon, they are fantastic.
Speaker 2 (07:58):
All right, sticky tape dipped by pens as well.
Speaker 5 (08:02):
Well.
Speaker 2 (08:02):
I have gandhi.
Speaker 4 (08:04):
So this say is that some smart refrigerators do scan
for the expiration dates. They use AI to identify the
food items, They scan the bar codes. They can allow
you to manually input it as well.
Speaker 2 (08:13):
I like this all mine? Does it gets cold?
Speaker 7 (08:15):
Yeah?
Speaker 4 (08:17):
I feel like my fridge hides things for me. Why
I don't know, but it doesn't.
Speaker 2 (08:21):
That's not good.
Speaker 3 (08:21):
I'd sam thank you so much. You are okay so
sticky tapes from from Amazon Today.
Speaker 6 (08:28):
Yeah, three days?
Speaker 2 (08:30):
All right?
Speaker 5 (08:30):
By days?
Speaker 6 (08:31):
I can't do that.
Speaker 2 (08:32):
What does it mean for mustard and stuff like that? No,
that's longer.
Speaker 8 (08:35):
Mustard can last a long years with my mustard, years
and years as
Elvis Duran and the Morning Show ON DEMAND News
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