I suppose I answer my own question but...
earlier this week I made a personal favorite - kimchee fried rice
I love kimchee but dont use it often as many of the people who regularly eat my food dislike and, well, it does not exactly make office friendly leftovers
the kimchee in question had been in the fridge for awhile (lets leave it at that. I honestly have no idea when i bought it)
Before using I tasted it. it was tangy and tasty. Strong but not "off" or sour. No sign of mold. I used a good bit in my fried rice and helped myself to a few forksfull "for the chef"
The resulting dish was tasty enough for seconds, washed down with a few IPAs.
The evacuation was sudden and furious - within a few hours at most my dinner was returned to me, all of it, rather violently.
After puking tough I felt fine, none of the other ramifications of "food poisoning" but I was not keeping that stuff down.
Was my kimchee bad? was it just too much of a good thing? or is kimchee+IPA akin to "pop rocks and coke"?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...