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General Discussion 133

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

greygarious | Feb 21, 201510:57 AM

A few weeks ago I made 3 portions' worth of stew from very fresh monkfish, onions, potato, stock, wine, and cream. Had some right away, let the rest cool at room temp, forgetting it for 3+ hours. This is something I routinely do and never get ill after eating the remaining meal(s). (I have often eaten leftovers that are getting whiffy, slimy cold cuts, etc., and believe that I have thereby developed enough gut flora to deal with a certain level of spoilage.)

I put the still-slightly-warm stew into 2 Gladware containers. A full 24 hours later, I saw that I somehow had only put ONE of them into the fridge. The other was still on the (cluttered) table. The temp in the house is about 64F. There was condensation on the inside of the lid. When I opened it, it smelled fine. I popped it into the freezer, putting off the decision of its ultimate destiny. It remains there. I know the potato texture will be mush due to the freezing but because this is such a delectable stew, I am considering thawing it, thoroughly reheating a small amount of it, then eating it and waiting a day for adverse consequences before deciding whether or not to eat the rest.

There's over 3ft of snow on the ground, due to ice over after rain tomorrow, so I am not going to risk the stew until the roads and sidewalks are clear, in the event of needing a trip to the pharmacy, or worse.

Have you ever *seriously* flouted the more sensible food safety rules
without suffering ill effects?

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