If I stay below 40 in the kitchen fridge I'm happy, so I don't have to worry about getting greens too cold or freezing eggs as someone mentioned.
The beer fridge, and where I usually start thawing meat a week or more in advance is between 33-35 if left unopened for a while.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa
BOOGITY, BOOGITY, BOOGITY!!!
Recipient of a Huggies box!
Shut up, and cook!!!!