Post Punk Kitchen Forum

If it is actually swelling up rather than just loose, I'd take it back. Even if it smells okay, it may not be. Something in there is producing gas, and it may or may not be toxic.

I finished off a jar of apple sauce that I had scooped a hunk of mould out of and I'm still alive, but I'm not sure I'd risk doing the same thing with yoghurt...

I made rice noodles to go with a peanutty sauce for lunch about 8 hours ago, and only ate half the noodles. I was just about to make something to go with the other half (which have been sat in the saucepan on the stovetop all this time) when I wondered if rice noodles were the same deal as rice in terms of safety issues... What do you think? (NB I am also pregnant).

I would think there are the same issues with rice noodles as regular rice. I don't think they would be processed to an extremely high temperature that would kill Bacillus cereus spores or anything.

Thanks Beanitarian. I chucked them away.

If you're preggers it's probably even more of a reason to be safe rather sorry yeah?

Btw, anything that's been left out overnight that you know should be refrigerated isn't ok, that's way more than the time limit bacteria need.

Also, it's drunken caterpillar lecture time!!!

Under ideal conditions bacteria multiply exponentially!

So, let's say that after 8 hours of leaving food out you could have enough bacteria to potentially make you sick. And let's say that these bacteria replicate every 20 mins.

So what that really means is that after 9 hours you have 8 times more bacteria than after 8 hours. After 10 hours, you have 64 times as many bacteria than after 8hours... At 15 hours (I guess if you left a meal out overnight it could be about 15 hours?) you have over 4 million! !!!!! (What!!? 4 million bacteria!? NOOO 4 million times enough bacteria to make you sick!!!!).


Umm, does that make sense? did I scare you enough? Is my maths right?

That's what she said...


(I haven't read through this entire thread to see if this joke has been made already, but, nonetheless, it's worth making again.)

If you compensate by exercising. ;)

Teeze that expired two months ago?

(Note: I can't stand the stuff but feel I should disguise it in something since I paid for it)

Now I've just gathered up a load of chestnuts from the garden, excited to try roasted chestnuts for the first time. But it seems the internet says that these kind (horse chestnuts) should not be eaten unless cooked in a certain way. Will they make me ill if I roast them? I'm getting conflicting answers from google.

I wouldn't feel too bad about chucking it. I have some fresh teese in the freezer compartment of my fridge, and I'm seriously contemplating getting rid of it, I dislike it that much.

I would go with 'No, don't eat them!'

http://www.foodsafetysite.com/consumers ... rticle=203

Crikey! I don't want any of those things! Thanks tigerpants. I'll just have to string them up and have conker fights then.

"Parmesan" made with walnuts, cashews, chickpea flour, nooch and miso that's been in my fridge since middle of july? It smells and tastes ok?

The chickpea flour would make me hesitate a bit. Otherwise I think it would be fine. I always freeze most of my nut/seed parmesan, and just leave enough in the frig for a week or two.

I bought some low-fat hummus yesterday and Boyfriend forgot to put it in the fridge when he unpacked the groceries, so it sat on the counter all night. It was from the supermarket, so it's all sealed up tight, and it's still pretty cold at night. Can I eat it? I don't have much else around here for lunch and I'm sick so I'd prefer not to leave the house. WOE.

I would say go for it? I mean it's perfectly sealed right?

I ate it anyway! I was already sick, and as far as I can tell it didn't make me any sicker.

ginger syrup I can't remember when I made it. it's been in a glass bottle in the fridge for... some... long amount of time.

it was water, sugar, & fresh ginger, scrubbed & sliced thin. I boiled it at least 15 min when I made it. I stored it with a few chunks of boiled ginger still floating in it.

No mold. It's a tiny bit cloudy at the bottom - I think sediment from the ginger.

Everything I've read online says the main spoilage that happens to simple syrup is mold, but I'm wondering if the ginger complicates things.

I'm a dumbpants and just had some in tea, though. So let me know if I should call poison control.

I can't see how if it's essentially a liquid sugar and ginger. Goggle didn't produce anything of merit.

ginger will produce a white sediment. i make a lot of preserved and pickled ginger things and occasionally might see mold especially on some ginger shreds that stick out of liquid. but it's really rare compared to mold on other pickles. so if there were no mold i would probably use it.

yaaaaaaaaay thank you! I figure if I don't stir or shake it I can use the clear, okay liquid off the top. Even if the sed is ooky I just won't use that part.

it's so good in tea when you're sick. I think I'll buy more ginger this weekend and make more :)

I have some fermented black beans in my fridge, for Asian cooking, in a paper tub/carton....they've been there for at least three years....but, they're alreeady fermented, right? I don't know....bad ingredient hoarder, 1strangegirl, bad! But seriously, do I dare cook with htese?

(mine are at least three years old.... i figure they're just dry miso)