Food

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GNTLGNT

The idiot is IN
Jun 15, 2007
87,651
358,754
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Cambridge, Ohio
My hubby is the same way. I love me some ahi, toro, tako, edo, ono... apparently fish/seafood ending in a vowel ;-D I used to be like Grandma until I tasted FRESH fish. Totally different ballgame.
.....so here comes Nurse Buzzkill.....be careful of raw fish, or undercooked because of the parasitic infection known as anisakiasis......
 

Philzilla

Well-Known Member
Mar 1, 2009
176
604
Sounds wonderful! It;s a great feeling sitting down to and enjoying a home cooked meal.
Side note: being Italian I saute/fry just about everything in olive oil. If one is careful and keeps a vigilant eye on the heat, it's fine.

I'm not Italian, but I like to cook like one, and yep olive oil for just about everything.
 

fljoe0

Cantre Member
Apr 5, 2008
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120 miles S of the Pancake/Waffle line

Spideyman

Uber Member
Jul 10, 2006
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Just north of Duma Key

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
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Winnipeg, Manitoba, Canada
This is a shocker to me. What to you guys think? Do you believe this article or think it's bs? I have eaten leftover rice my entire life. Every time I make rice, I make extra and put in the refrigerator. I'll usually keep the leftover rice around for a few days before tossing it.

https://thetakeout.com/til-why-leftover-rice-could-give-you-food-poisoning-1833606957
Wow

From the article:

"If we have neglected a pot of food on the stove after dinner, I may eagerly dive in in the morning for my first breakfast." :icon_eek:

“The longer you leave out that heated rice at room temperature, the bacteria multiplies, and can produce toxins that make you sick.” xD

"Good to know! The experts stress that you should put that rice in the fridge within an hour to help keep the bacteria from multiplying, and also reheat it or toss it within 24 hours regardless"

I don't know - maybe freeze the rice if you're going to keep it around longer than 24 hours?

My Mom seemed to think that if you brought a pot of left over soup to a boil and let it cook at high heat for a few minutes that it would kill any bacteria.

Interesting link:

The Stew You Brew (and Eat) for Years: Perpetual Stew


There's a fine line between fermented and spoiled. Stu, for example, cooks over an induction burner, simmering at a temperature of about 200 degrees Fahrenheit (94 degrees Celsius). That's the temp when a bubble or two continue to pop on the broth's surface every few seconds.
And those bubbles are good news for those grossed out by the idea of eating foods some might consider past their prime. Bacteria known to cause food-borne illness flourishes at temperatures between 40 degrees Fahrenheit (5 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius), but can't survive the heat of a constant simmer.