+
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

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)
Recipe Round-Ups

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)

by Jen Wheeler, Christine Gallary, and Amy Wisniewski | Next to a hearty grilled cheeseburger, steak, or rack of ribs, leafy green salads can feel too dainty...

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.