Andy M.
Certified Pretend Chef
If I can't remember when I made the dish, I begin to think I should toss it.
So far so good but, unfortunately, one of the most dangerous food poisoning organisms, Clostridium botulinum, doesn't always produce a bad smell.I tend to push the limits of length of storage, but I always go by my nose. I think I was a bloodhound in my previous life because I can detect the slightest smell of alcohol or pot on people; when there's something dead nearby (like in a mousetrap or something larger); the smell of body odor on a hiking trail, and - back on topic - when food has gone bad.
I often open the fridge to smell something "off" and dig through it to find the offender.
I try not to howl too much.
Andy M.;1523680 [B said:If I can't remember when I made the dish[/B], I begin to think I should toss it.
Problem is, at my age I could have made it this morning...
Ross
Oops, we always scraped the mould off the top of a jar of jam and ate the rest of the jam when I was a little girl. We still had post-war (WW2) rationing in the UK until 1954 and food couldn't be wasted.I will never forget the day my dad told me he had found a jar of tomato relish in the basement that my mother had canned before she died four years earlier. I said did you throw it out and he said no that he had scraped off the black stuff and ate the relish. Oh my gosh, I said are you alright and he said sure, why not? Thank God he was but I told him never to do that again.
Wish I could keep chickens. I can't feed leftovers to the bees [emoji38]3 or 4 days and then it goes to the chickens.
Oops, we always scraped the mould off the top of a jar of jam and ate the rest of the jam when I was a little girl. We still had post-war (WW2) rationing in the UK until 1954 and food couldn't be wasted.
It's what works for me! [emoji1]Hee hee! This is one reason why I take photos of my dinner each night - so I can go back and see when I made it
I usually break mine down into individual meals and freeze them, which can be quite interesting if you don't mark them.
So far so good but, unfortunately, one of the most dangerous food poisoning organisms, Clostridium botulinum, doesn't always produce a bad smell..