Post Punk Kitchen Forum

Thanks for the input, guys. Cool bag it is. I don't have one yet, but if I get one, I'm sure I'll get more use out of it.

Rhizopus Oligosporus, I was thinking the same about tempeh vs. tofu, but I couldn't come up with a reason why I though that. The mold thing sounds good to me.

BTW, that was supposed to be "iron GUT" in my post above.

I think the safest thing to do would be to pre-freeze the tempeh, and carry it in a cooler with an ice pack. If you're doing tofu scramble, you probably don't want to pre-freeze the tofu (although I do freeze tofu scramble after it's been cooked), but if you have enough ice in the bag it should stay cool.

Frozen soy "chicken" strips, expiration date sept 22th 2011?

Totally!

You're good for at least another year.

Nice, those strips are really good and they don't sell them anymore.

rice that's been in the fridge for 7 days. If I do eat it do I heat it loads to kill the germs or eat it cold to not develop more germs? Rice is tricky isnt it?

Personally I wouldn't eat rice that's been hanging around for more than a couple of days. In terms of the bacteria that cause food poisoning with rice, the bacillus cereus operates between 10 and 50 deg C, so to be safe you'd need to eat it either very cold at around 5 deg C - and your fridge may not be that cold, and if it is, the rice isn't going to have much flavour - or reheating it to piping hot about 60 deg C, which would be a better option in terms of flavour. Cooked rice freezes really well, by the way, so maybe next time it would be worth cooling it quickly and then slinging it in a bag in the freezer?

I almost ate over a month expired tempeh the other night, but the ghost of diarrheas past talked me out of it.

I've eaten tempeh that was over 6 months expired. As long as the package is still tightly sealed and it looks and smells fine, I've never had a prob.

Reheating may kill some germs, but the issue is that you don't necessarily reheat things very evenly the microwave. On the stove or in the oven is a better option as far as killing bacteria, but I still wouldn't risk it with rice that old. The bacteria in there have had a lot of time to multiply -- they will still grow in the fridge, just more slowly. How sure can you really be that you reheated it hot enough and thoroughly enough to kill the bacteria? Chances are the rice won't taste good if it's 7 days old anyway. Uncooked rice is so cheap, I'd just make it fresh. Ruby Rose has a great idea with the freezing if you want to save some prep time.

I smelled it and tasted it and it seemed fine...I just wasnt in a dice rolling mood that day

Thanks for the advice. It went in the bin.

How does it work with defrosting the frozen rice? Do you have to very quickly defrost so that more germs don't grow?

I bash up the frozen rice in the bag, so it's individual grains rather than in a big lump and then reheat in the micro until piping hot.

Thanks for the advice. Will try that next time.

I soaked a bunch of dried chickpeas (but didn't cook them) and popped them in the fridge to use later than night. That was at least a week ago. I want to bake them for snacky crunchy chickpeas. They don't smell bad, they aren't slimy or sprouted or moldy.

Is this a terrible idea?

I've left beans in the fridge like that before and survived..The beans turned out really dried though. Even if it might be OK to eat, it might not taste very good to include in recipes.

After reading your latest masterpieces in the art of commenting, there is something I'd really like to ask you (no offense):
viewtopic.php?f=4&t=16332

Okay, for reals.

That yellow one is supposed to be a sweet potato. Is it safe to eat? I won't be eating it because sweet potatoes are mega gross, but if you don't want MBM to die, a little assurance would be great!

Looks like a yellow sweet potato to me. If it's not green or soft, proceed without a second thought.

Yeah, some sweet potatoes are that color. Nothing wrong with it. I don't know if there's a difference in flavor.

There is. They tend to be less sweet and woodier in texture.

Shelf stable unsweetened almond milk, expired in Sept. 2011
Shelf stable Imagine mushroom gravy, expired in Sept. 2011

Guess who's cleaning out the pantry!

Yes to both - those will have months of life left in them.

The answer to any "Should I eat this?" inquiry is MAYBE.