Nice people thread part 3- Nice as pie

lostinrates

michaels wrote: »

My understanding with rice is that it is not the nasties that grow in it when warm that kill you but the toxins they secrete and that these can not be destroyed by heating so once it has gone bad by not being chilled quickly enough no amount of reheating will help - could be wrong tho...

yes, I think that's right...why I mentioned the horror of her leaving it in the pan. But I do use reheated rice (which once cooked I remove from pan to cool). things like arrancini mean you need to cook then cool rice, then re heat. There are things I' prepared to cook/eat, due concern taken, without panic. My mother's rice isn't one of them.

Doozergirl

I remember H going loopy once. He was insistant that his parents were giving DS 30 year old hundreds and thousands. They were insistent that they were recently purchased from Morrisons, but you can't quite put it past them! They were in the same jar as they were kept in when he was a child, hence his dismay. You should see the ice cream that comes out of the freezer, it's clearly completely defrosted and then refrozen again. I despair.

And soup with leftovers. Then more leftovers get put into the soup. It's entirely possible that some elements of that soup are eight years old.

They have got a bit better and perhaps I've relaxed a bit more now I understand BB dates and they haven't killed anyone. Her food does taste good though, lots of Portuguese flavour; garlic, wine, chilli and sometimes you'll get a bottle of something really expensive and fab at the table or Donald Russell meat which is to die for.

I used to put my stuff in the hallway, hoover it and put it back in my room. About once every three months I'm a bit better these days!

lostinrates

Doozergirl wrote: »

They have got a bit better and perhaps I've relaxed a bit more now I understand BB dates and they haven't killed anyone.

with some foods I go by my own pyramid theory. The tome of food that could sprout, well stored, when plnted after being stored for thousands of years in a pyramid. I suppose the freezer one could apply a sort of simialr thing...not sure.

BB dates etc in y mind are different to food hygiene/safety. Also what I'd eat and what I'd serve to guests might be a little different : I'll risk my health further, not DH's or anyone else's.

silvercar

And soup with leftovers. Then more leftovers get put into the soup. It's entirely possible that some elements of that soup are eight years old

That is just so funny. I remember asking my grandmother what the soup was. She would say carrot...with a bit of tomato....and some peas........and leak and potato. 10 minutes later someone would comment that they could taste mushroom, she would say "oh yes, we had mushroom soup with guests 3 weeks ago, so it is possible there is some mushroom".

Thing was it was always served too hot to taste, so that probably killed all the dodgy stuff.

Masomnia

silvercar wrote: »

That is just so funny. I remember asking my grandmother what the soup was. She would say carrot...with a bit of tomato....and some peas........and leak and potato. 10 minutes later someone would comment that they could taste mushroom, she would say "oh yes, we had mushroom soup with guests 3 weeks ago, so it is possible there is some mushroom".

Thing was it was always served too hot to taste, so that probably killed all the dodgy stuff.

This must've been the days where people didn't clean their pans out.

Generali

Generali's guide to food safety:

1. Milk is off when it looks like yoghurt
2. Yoghurt is off when it looks like mayonnaise
3. Mayonnaise is off when it makes you violently ill
4. Tupperware shouldn't burp
5. Salad is off when it sticks
6. Meat is off if it moves
7. Do not eat food priced in shillings and old pence

HTH.

I have read that rice is the biggest cause of food poisoning in the world today. In fairness it is probably the most eaten food in the world today too. A mould starts to grow on it as soon as the temperature drops below a certain point (60C?). The mould creates a toxin which is unaffected by cooking. Refrigeration will slow but not stop the growth of the mould. I will only knowingly eat rice that is 24 hours old.

Botulism is the other thing you can mess yourself up with despite being careful. Preserved goods (oils, jams, pickles etc) that haven't been given a 'botulism boil' can really mess up your day. I make chutneys and put the jars in the oven once I have filled them to kill the rods. Again it's a toxin that gets you so cooking won't help.

PasturesNew

I'm happy cooking and reheating rice, so long as I've done it. I'll cook the rice and serve out a portion - and immediately cool the rest in cold water. I'll then eat my meal and go back to the cooled rice, which is immediately drained/strained and placed in a sealed-lid container in the fridge. It's eaten the next day by heating it as hot as possible/re-heated for as long as possible.

Olds have health issues though that aren't conducive to eating dodgy stuff... got one on chemo with bad stomach issues and the other one's missing a kidney. Both octogenarians.

Generali

PasturesNew wrote: »

Olds have health issues though that aren't conducive to eating dodgy stuff... got one on chemo with bad stomach issues and the other one's missing a kidney. Both octogenarians.

Unfortunately those that most need to take care are the least able to do so.

neverdespairgirl

Some idiot of a young man was trying to wind Isaac up last summer when we were on holiday - saying that he was probably eating for dinner the chickens he'd been playing with earlier that day. Isaac said, "if things move, I don't eat them." Which seemed fair enough.

JonnyBravo

PasturesNew wrote: »

I'm happy cooking and reheating rice, so long as I've done it. I'll cook the rice and serve out a portion - and immediately cool the rest in cold water. I'll then eat my meal and go back to the cooled rice, which is immediately drained/strained and placed in a sealed-lid container in the fridge. It's eaten the next day by heating it as hot as possible/re-heated for as long as possible.

Quite a routine. Surely easier to cook the right amount each day? Surely you don't do this (ie regularly get amounts wrong) by accident?