+
General Discussion

Me living on the Botulism EDGE

Njchicaa | Feb 27, 201805:12 PM     10

Okay so we've been doing More Mexican Everyday with the Green Chile Adobo that contains parsley, cilantro, garlic, jalapenos or serranos, and olive oil. Blend it all up, put it in a mason jar, and keep it in the fridge for up to 4 months is what Rick Bayless says. Everyone here says no way 4 days max because garlic kept in oil has caused a few cases of botulism over the years. Me? I've had the adobo in my fridge for like a month before and I'm still here to tell the tale.

Last week I decided to use the 2 or 3 week refrigerated Green Chile adobo in an oil and vinegar salad dressing. I put it in a mason jar and brought it to work with the salad I made. It was great! I didn't put it in the fridge because I didn't want the EVOO getting hard. Then I forgot about it.

Fast forward to yesterday. I brought a bit of tuna salad over a ton of plain romaine lettuce. Guess what was left in the back room unrefrigerated? I wasn't even thinking about all of the warnings. I just remembered how good the salad dressing was. Then after I ate it I was like, oh shit, I think I'm going to die now.

Good thing my students were watching a movie for the next few classes because I had plenty of time to research botulism signs, symptoms, and treatment. I'm almost out of the 36 hour appearance of symptoms window. I think you guys are stuck with me. HAHAHAHAHA

P.S. The appendix and gallbladder couldn't take me down either!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...

Foil Packets Are Your Best Camping Food Friend
Recipe Round-Ups

Foil Packets Are Your Best Camping Food Friend

by Joey Skladany | Going camping? Foil packets are the best way to cook your food (and they're pretty great in the oven...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.