So what has been your most significant risk, either dining at home or eating out that you got away with? For me, it was a jar of homemade pork confit that had been resting in my fridge for the better part of 28 months. I scraped the discolored bits off the top, crisped it in a pan and ate with braised fennel. Excellent and not so much as a rumble.
Why did I feel compelled to do this? I can't say. But I did and I lived.
What about you?