Starting with a clean gel coat surface apply a thin film of compound using a damp rag to spread the material. It is common to see boat owners use the âmore is betterâ method. Resist this desire. A thin film is all that is needed.
The reddish-brown can take a little longer to cook, but Iâve mixed the two colors together without any trouble. As a general rule, I donât keep cooked grains in the refrigerator for longer than a 3 â 4 days, and some people cut it off at 2 days.And keep in mind, quinoa freezes beautifully. To defrost, just throw it in the microwave for a minute, depending on the strength of your microwave.he reddish-brown can take a little longer to cook, but Iâve mixed the two colors together without any trouble. As a general rule, I donât keep cooked grains in the refrigerator for longer than a 3 â 4 days, and some people cut it off at 2 days. And keep in mind, quinoa freezes beautifully.
That mustard that's been in the refrigerator since last summer's cookout should still be okay to slather on a hot dog this weekend. But if you're pulling out pickles and ketchup of the same vintage, it's safer to toss them than dress your burger with them. Mustard typically keeps for a year in the refrigerator but the shelf life of most other condiments is much shorter. You might want to check the expiration date of your sauces and toppings before your first picnic this season. Here's how long the Food Safety and Inspection Service says you can safely refrigerate certain things after they've been opened. (You can check other foods by using the Food Keeper feature on the Food Marketing Institute website.) 1  Ketchup, cocktail or chili sauce: 6 months;  Chutney: 1 to 2 months;