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20 hour room temperature Lasagne - Eat or bin?

Unreal answers here :facepalm:

Stick it in the oven at 150 for an hour... Eat!

Fuck me, I've reheated 24 hour old curries since forever. Curries always taste better second time around!... and I've never been ill from it. HTFU, FFS!
 
Saul Goodman said:
Since when has 24 hours been equal to 5 days?
Fucking reactionary snowflake!
I've (deliberately|) left steak out for 3 days to turn near black, with a layer of fur, then rinsed it and fried it. It didn't kill me.
It's mince, not chicken!
Kids these days!!!
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again, your personal experience is irrelevant so it is you who is the snowflake who can only relate to your own experience and extrapolate it to everyone else's
 
Orang Utan said:
again, your personal experience is irrelevant so it is you who is the snowflake who can only relate to your own experience and extrapolate it to everyone else's
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No, it's you who is wrong, as always. Have a look at perpetual stew, then fuck off back to your safe bubble.
 
Saul Goodman said:
No, it's you who is wrong, as always. Have a look at perpetual stew, then fuck off back to your safe bubble.
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would rather look at examples of people who have had the shits and voms, and, at worse, have died, because they've ignored basic food hygiene
 
I left a huge bolognese I'd batch cooked overnight the other day when I fell asleep after eating some, I was apprehensive and it was pushing the limit of what I'm comfortable with. I'd not have bothered if I hadn't sunk a couple hours and a tenners worth of ingredient in. Ended up fine in that case. My risk profile varies based on whether I have an alternative to eat.

platinumsage said:
I bet most of your customers take more than 20 minutes to put their shopping in a fridge. They may even spend more than that in the store, let alone the journey home.
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So if they do that on top of the 20 mins tesco have had it out of the fridge that's getting on for an hour, add in some time in a hot boot on a hot day. They'll have calculated that 20 mins based on everything else being worst case scenario.
 
It's unreal the way society is now churning out snowflakes, who are too scared to touch their own face after touching a wall. It's no wonder kids have no immune system.
 
Orang Utan said:
would rather look at examples of people who have had the shits and voms, and, at worse, have died, because they've ignored basic food hygiene
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Whatever floats your boat, but coming from someone who doesn't even know how to thoroughly cook a pork sausage, forgive me if I laugh at the irony of your replies, and at your stupidity.
 
Orang Utan said:
ONLY MY EXPERIENCE IS VALID AND IT TRUMPS ACTUAL SCIENCE. ANYONE WHO THINKS THIS IS SUS IS A SNOWFLAKE
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Show me ANY science that says beef will kill you if left for 20 hours.
.
.
.
.
.

Go on, I'm waiting...

Or just admit that you haven't got a clue what you're talking about.
 
Saul Goodman said:
Or stop being a snowflake, and eat things that are perfectly OK to eat!
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Stop repeating the word "snowflake", it's as grating as Donald Trump randomly shouting "ventilators" in every speech he gives.

What I really can't understand is why anyone would want to eat a plate of congealed dried out lasagna that has been reheated. The same goes for gentlegreen and his disgusting sounding stew. Why can't he cook himself some thing fresh, tasty and exciting everyday rather than reheating beige seven day old slop?
 
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Saul Goodman said:
Show me ANY science that says beef will kill you if left for 20 hours.
.
.
.
.
.

Go on, I'm waiting...

Or just admit that you haven't got a clue what you're talking about.
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it's not just the beef you should be worried about - any cooked food needs to be chilled either soon or immediately after cooling
 
tim said:
Stop repeating the word "snowflake", it's as grating as Donald Trump randomly shouting "ventilators" in every speech he gives.

What I really can't understand is why anyone would want to eat a plate of congealed dried out lasagna that has been reheated. The same goes for gentlegreen and his disgusting sounding stew. Why can't he cook himself some thing fresh, tasty and exciting everyday rather than reheating beige seven day old slop.
Click to expand...
Snowflake!
Orang Utan said:
it's not just the beef you should be worried about - any cooked food needs to be chilled either soon or immediately after cooling
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Tell that to my grandparents, who made a pot of stew for the week, and nobody was ever ill from it. And tell that to me, who makes a (beef) curry and reheats it for 3 days running.
kids today...!
 
Saul Goodman said:
Snowflake!
Tell that to my grandparents, who made a pot of stew for the week, and nobody was ever ill from it. And tell that to me, who makes a (beef) curry and reheats it for 3 days running.
kids today...!
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again, you think you're special cos you've had no ill effects from consuming food that has been left out to breed all sorts of harmful bacteria. you are the snowflake
 
I'd eat it. Most bacteria double around 20 minutes. If it was cooked well enough in the beginning and reheated properly afterward I don't think there would be a problem there. Not enough to get sick or kill you. I leave food for the next day at ambient temperature, reheated well will not kill you nor make you sick. Pork or chicken on the other hand I probably wouldn't risk.
 
Day 1.
A little water in pressure cooker.
Mugi miso
Sometimes garlic, sometimes dried shiitake mushrooms
Red onion
750g carrots
Whole savoy cabbage/ 2x broccoli / 500g sprouts
After 1/2 hour add 650g mushrooms, 2 pointy peppers
After 1/2 hour add 1 can mixed beans, 1 can tomatoes, 1 can veggie soup.
1/2 hour later

Serve with tahini, Polish pickled veggie "salad", capers, pine nuts, Dijon mustard etc.sometimes alfalfa sprouts

Umami ....

Day 2 to 3 reheat/repeat
Day 4 add more tomatoes / beans, cavallo Nero kale if available...
 
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strung out said:
Reheating leftover rice is very common in Chinese cooking. My wife's family has been doing it like this for years.
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My sister tells me that in Laos, where she's spent quite a bit of time and where a majority don't have refrigerators, the usual rule with reheating rice is to fry it hard for three minutes plus an extra minute for each day it's been stored, but only up to three days. After that it's food for the pigs.

I wouldn't do that, personally: it sounds like a great way to pick up a dose of the galloping shits. I often do an extra portion of rice to fry up the next day, but I only keep it for about 24 hours, and in the fridge in a covered bowl. If it doesn't get eaten in that time it goes on the compost heap.
 
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