Went to Red Lobster the other day and had Chicken Alfredo which was
yummy. Had to make a mad dash and leave early. Had the dinner put in
carry out container, paid, then left. The wife forgot to put it in the
fridge that evening. It sat out all night on the table, sealed in the
plastic container wrapped in a bag, on the table until I noticed the
next morning. I put it in fridge anyway. Thus, it sat for about 12 hours.
Think it's ruined? Would you eat it?
Likewise. I wouldn't eat at RL at gunpoint.
FIRST and LAST time I ate there, the sides were served ice cold, and the
"lobster" was overcooked. Good thing I was a guest. No way would I
pay for such garbage.
On Thu, 31 Dec 2015 13:47:16 -0500, burfordTjustice
I'm sure I would. Cooked food keeps better than raw food.
I eat food that's been left out all the time, and I only get sick once
in a while. Maybe by coincidence, the last time was this past
Monday night. Vomited, lay down for a couple hours, vomited some
more. No fever, but dreamt I'd swallowed the 3 little boxes in the
upper right corner of a Windows computer screen and they were too wide
so I had a pain in my belly all night. Even when I woke up the next
day, after I was awake I was still planning to go to the computer and
do something about the boxes until I figured out it was a dream.
Not hungry all day, vomited again 26 hours after it all started. Then
I felt better, but wasn't hungry for another 5 hours.
My ex-girlfriend who normally shows no concern for my welfare makes an
exception for ladders and unrefrigerated food, which she thinks I
should avoid, expecially since at age 69, she thinks I'm less likely
to recover from food poisoning. I'll admit that this one lasted 26
hours instead of the usual 8 or 12.
I also bought a little peach pie, that was half price at the
supermarket, and was 3 days old, the last day to be sold accordign to
the label. I was busy and didn't start on it for 3 days, and even
though I hadn't lifted the cover, it already had mold on it, in 3
places. I looked at the label and sure enough, no preservatives!! I
cut the little moldy parts out and ate the rest over 3 days. That
didn't bother me a bit, shouldn't bother anyone, but it worried her.
AFAICT, it takes 2 days. 5 days and everything has passed through
your body anyhow.
Started Monday night. Didnt' eat anything special monday but Sunday I
think I took some seafood salad, with sashimi and crab juice in it,
upstairs to eat there and didn't put the rest in the fridge for an
extra 4 hours. I'm surprised that mattered. Usually 9 hours is not
too much. Maybe there was crab meat and maybe it spoils faster?
I have that feeling too. But maybe it's just that fish spoils
There's something that goes on with beef where they age it, keep meat
for weeks before they sell it. It tastes better and they charge more.
I'm not referring to smoked, salted, or spiced as preserving.
It could certainly be true. If the germs that hang out around fish
are worse than the ones that do around meat.
Problems that sound unique to shellfish (not fish):
Shellfish toxin, including paralytic shellfish poisoning, diarrhetic
shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish
poisoning and ciguatera fish poisoning
Tetrodotoxin (fugu fish poisoning). Wasn't fugu the centerpiece of a
Columbo episode, and isn't it a fish that is almost never eaten in the
"In the United States, using FoodNet data from 20002007, the CDCP
estimated there were 47.8 million foodborne illnesses per year (16,000
cases for 100,000 inhabitants) with 9.4 million of these caused by
31 known identified pathogens." It's amazing there are so many
restaurants and food stores and so few cases of disease.
Dry-aged beef is typically not sold by most supermarkets in the U.S.
today, because it takes time and there is a significant loss of weight
during the aging process. Dry-aging can take from 15 to 28 days, and
typically up to a third or more of the weight is lost as moisture.
This type of beef is served in higher-priced steakhouses and by select
restaurants. Dry-aging can be done at home under refrigeration by
three means: open air, with the presence of salt blocks, and with the
use of a moisture permeable drybag to protect the meat while it is
When dry aging using a moisture permeable material, surface mold
growth is not present, flavor and scent exchange within the
refrigerated environment is not a concern, and trim loss of the outer
hardened surface is measurably reduced. The flavor and texture
profile of the beef is similar on all dimensions to the traditional
open air dry-aged results.
Wet-aged beef is beef that has typically been aged in a vacuum-sealed
bag to retain its moisture. This is the dominant mode of aging beef in
the U.S. and UK today. It is popular with producers, wholesalers and
retailers because it takes less time: typically only a few days and
there is no moisture loss, so any given piece of meat sold by weight
will have a higher value than a dry aged piece where moisture loss is
desired for taste at the expense of final weight.
You do realize meat and poultry differ? Eating raw meat is not as
harmful as eating raw fish or poultry where bacteria grows much faster.
In fact, fancier restaurants serve raw meat called "Tartar" but a
restaurant WILL NEVER serve raw fish or poultry and they are required by
law to have the warning notice on the menu about consuming raw fish and
poultry can cause food borne illnesses.
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