| TWTD cooks 11:51 - Mar 30 with 3155 views | bluelagos |
If you have half a jar of black bean sauce, stored in fridge with lid on since first opened. Smells ok, but reckon it's at least 6 months since it was opened.
Added to chicken and veg and would be properly cooked/heated before eating.
Would you go there? |  |
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| TWTD cooks on 14:58 - Mar 30 with 1496 views | jeera |
| TWTD cooks on 14:53 - Mar 30 by The_Flashing_Smile |
Yeah I wasn't really up for a debate on authenticity, I was just saying I like beef in black bean sauce! |
I like black bean sauce. |  |
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| TWTD cooks on 14:58 - Mar 30 with 1495 views | Lord_Lucan |
| TWTD cooks on 14:56 - Mar 30 by The_Flashing_Smile |
My back's not up fella, I have no skin in this game. You've gone on a rant about authenticity when all I was saying is I like beef in black bean sauce. It seems that your back was got up because I called it Chinese! My bad! |
We have probably both got the wrong end of the stick, what I was mainly concerned about was your idea of an infected spoon. |  |
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| TWTD cooks on 15:01 - Mar 30 with 1470 views | The_Flashing_Smile |
| TWTD cooks on 14:58 - Mar 30 by Lord_Lucan |
We have probably both got the wrong end of the stick, what I was mainly concerned about was your idea of an infected spoon. |
Yeah I explained that. You must be aware of butter/crumbs on a knife causing jam to go mouldy? Lady Dollers always moans at me double dipping in the jam, which as I write I have to admit does sound like a euphemism. |  |
| Trust the process. Trust Phil. |
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| TWTD cooks on 15:05 - Mar 30 with 1459 views | Lord_Lucan |
| TWTD cooks on 15:01 - Mar 30 by The_Flashing_Smile |
Yeah I explained that. You must be aware of butter/crumbs on a knife causing jam to go mouldy? Lady Dollers always moans at me double dipping in the jam, which as I write I have to admit does sound like a euphemism. |
You sound like my Mrs, she annoyingly keeps jam, marmalade, eggs etc in the fridge, she is a total wrongun.
Jam = cupboard and if you get mould on the top just scrape it off.
I'll let you into a secret - if something doesn't stink then it's probably fine to eat. | |
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| TWTD cooks on 15:28 - Mar 30 with 1422 views | Ryorry |
On same theme, refrigerated & unopened pesto bb 04/2021; and refrigerated but opened pesto bb 12/2021 - date last opened about 8 months (?!).
Ingredients of both - olive oil, cashew nuts, pine nuts, Basil. Rather expensive so reluctant to bin, but does seem rather pushing the luck! |  |
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| TWTD cooks on 15:57 - Mar 30 with 1407 views | mylittletown |
| TWTD cooks on 14:53 - Mar 30 by Lord_Lucan |
I didn't say they are fake, I said they are not Chinese, they are Cantonese, this is a fact. The food you get in them is nothing like the food in China, it is Hong Kong food.
Similarly Indian restaurants are pretty much all Bangladeshi and not Indian at all - when UK had big waves of immigration from the Sub Continent it was the Bangladeshis that opened restaurants, Indians opened shops and Pakistanis worked in textiles, that''s how it was then and as far as the restaurant side of things nothing much has changed.
I suppose the big difference is that the food is closer to Indian food than Cantonese food is to Chinese, but then again a lot of the food you enjoy in Indian restaurants are Anglo India dishes.
Not sure why you're getting your back up really, just telling you how it is. Even in China Town I haven't had an authentic Chinese. |
I have to say that having visited Hong Kong on many occasions, and eaten in a wide range of restaurants there, ranging from posh to pretty local, the food I was served there had little to do with the so-called Cantonese food that we are served over here. |  | | |
| TWTD cooks on 16:09 - Mar 30 with 1386 views | Lord_Lucan |
| TWTD cooks on 15:57 - Mar 30 by mylittletown |
I have to say that having visited Hong Kong on many occasions, and eaten in a wide range of restaurants there, ranging from posh to pretty local, the food I was served there had little to do with the so-called Cantonese food that we are served over here. |
The food here is more anglofied but more along the Cantonese line and definitely not Chinese. | |
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| TWTD cooks on 16:09 - Mar 30 with 1385 views | Guthrum |
| TWTD cooks on 13:50 - Mar 30 by Lord_Lucan |
And herein lay the problem.
It's not Chinese, it's Cantonese. The muck offered by western "Chinese" restaurants is bloody awful - everything is sweet.
Edit - and by the way "Contaminated by a spoon"! No wonder you got hit with a bad covid dose, you probably have no immune system. [Post edited 30 Mar 2022 13:51]
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Much like my former neighbours of Indian extraction, who would occasionally invite me round for food, which was nothing like you'd get in an Indian restaurant. Mind you, they originated from the ex-Portugese colonies on the west coast (tho not Goa) - some of them via Mozambique. So that may have affected the cuisine. |  |
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| TWTD cooks on 16:18 - Mar 30 with 1381 views | The_Flashing_Smile |
| TWTD cooks on 15:05 - Mar 30 by Lord_Lucan |
You sound like my Mrs, she annoyingly keeps jam, marmalade, eggs etc in the fridge, she is a total wrongun.
Jam = cupboard and if you get mould on the top just scrape it off.
I'll let you into a secret - if something doesn't stink then it's probably fine to eat. |
I always just scrape the mould off.
The stink rule only works with certain things. I've eaten eggs 6 months out of date as long as they smell alright, which Lady Dollers thinks is mental. I've had food poisoning twice in my life though - once from prawns that smelt fine, the other time with a milkshake that had been out of the fridge for a bit, but also smelt fine.
But I come back to my original point, if it's a jar of sauce that costs 50p from Tescos, just buy another one. Then the worst that can happen is you're 50p down! | |
| Trust the process. Trust Phil. |
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| TWTD cooks on 16:23 - Mar 30 with 1376 views | jeera |
| TWTD cooks on 16:18 - Mar 30 by The_Flashing_Smile |
I always just scrape the mould off.
The stink rule only works with certain things. I've eaten eggs 6 months out of date as long as they smell alright, which Lady Dollers thinks is mental. I've had food poisoning twice in my life though - once from prawns that smelt fine, the other time with a milkshake that had been out of the fridge for a bit, but also smelt fine.
But I come back to my original point, if it's a jar of sauce that costs 50p from Tescos, just buy another one. Then the worst that can happen is you're 50p down! |
And he could simply keep some dried black beans in the cupboard and ferment them a few days in advance as and when.
Or just buy an extra bottle (or 6) next time shopping! | |
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| TWTD cooks on 16:33 - Mar 30 with 1362 views | The_Flashing_Smile |
| TWTD cooks on 16:23 - Mar 30 by jeera |
And he could simply keep some dried black beans in the cupboard and ferment them a few days in advance as and when.
Or just buy an extra bottle (or 6) next time shopping! |
I use the same technique with rice, pick up a pack every now and then so I always have one if needed to bulk up a meal.
Which reminds me, rice is a thing that can be dodgy even if it smells fine (if you were to reheat it). Apparently. I'm sure Lucan will inform me otherwise. | |
| Trust the process. Trust Phil. |
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| TWTD cooks on 16:45 - Mar 30 with 1349 views | jeera |
| TWTD cooks on 16:33 - Mar 30 by The_Flashing_Smile |
I use the same technique with rice, pick up a pack every now and then so I always have one if needed to bulk up a meal.
Which reminds me, rice is a thing that can be dodgy even if it smells fine (if you were to reheat it). Apparently. I'm sure Lucan will inform me otherwise. |
I tend to buy rice in 5kg bags as I do get through a bit.
I used the Asian cash and carry places in Leicester for years and the difference in prices to supermarkets used to annoy the hell out of me. 10kg/15kg sacks that would last for months and work out half the price of the main stores. At least the bigger stores seem to be making more of an effort nowadays and have become a little more realistic with some so-called 'World Food' stuff.
Rice is fine to reheat, but it's all about temperature control. (I'm sure you know this, just adding my two-penneth again).
But yes, if not handled correctly then as you say it is a breeding ground for germs. Once cooked the temperature needs to be brought down as rapidly as possible. Fine in the coldest winter months when you can just stick the pan outside to cool down.
I'll cook it in batches for either the fridge for next day use or stick the odd tub in the freezer. | |
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| TWTD cooks on 17:00 - Mar 30 with 1330 views | The_Flashing_Smile |
| TWTD cooks on 16:45 - Mar 30 by jeera |
I tend to buy rice in 5kg bags as I do get through a bit.
I used the Asian cash and carry places in Leicester for years and the difference in prices to supermarkets used to annoy the hell out of me. 10kg/15kg sacks that would last for months and work out half the price of the main stores. At least the bigger stores seem to be making more of an effort nowadays and have become a little more realistic with some so-called 'World Food' stuff.
Rice is fine to reheat, but it's all about temperature control. (I'm sure you know this, just adding my two-penneth again).
But yes, if not handled correctly then as you say it is a breeding ground for germs. Once cooked the temperature needs to be brought down as rapidly as possible. Fine in the coldest winter months when you can just stick the pan outside to cool down.
I'll cook it in batches for either the fridge for next day use or stick the odd tub in the freezer. |
I use the pre-cooked packs you microwave for 2 mins. Not the most economical way, but it's usually because I realise the meal's too small so I need some quick rice. | |
| Trust the process. Trust Phil. |
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| TWTD cooks on 17:11 - Mar 30 with 1319 views | Lord_Lucan |
| TWTD cooks on 16:33 - Mar 30 by The_Flashing_Smile |
I use the same technique with rice, pick up a pack every now and then so I always have one if needed to bulk up a meal.
Which reminds me, rice is a thing that can be dodgy even if it smells fine (if you were to reheat it). Apparently. I'm sure Lucan will inform me otherwise. |
Rice is obviously fine as long as you haven't cooked it - after which it is one of the worst things to eat.
I was really talking about uncooked food and preserves. | |
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| TWTD cooks on 17:20 - Mar 30 with 1309 views | Leaky |
| TWTD cooks on 15:05 - Mar 30 by Lord_Lucan |
You sound like my Mrs, she annoyingly keeps jam, marmalade, eggs etc in the fridge, she is a total wrongun.
Jam = cupboard and if you get mould on the top just scrape it off.
I'll let you into a secret - if something doesn't stink then it's probably fine to eat. |
Take it you give oral sex a miss then ? |  | | |
| TWTD cooks on 20:43 - Mar 30 with 1240 views | dickie |
| TWTD cooks on 16:18 - Mar 30 by The_Flashing_Smile |
I always just scrape the mould off.
The stink rule only works with certain things. I've eaten eggs 6 months out of date as long as they smell alright, which Lady Dollers thinks is mental. I've had food poisoning twice in my life though - once from prawns that smelt fine, the other time with a milkshake that had been out of the fridge for a bit, but also smelt fine.
But I come back to my original point, if it's a jar of sauce that costs 50p from Tescos, just buy another one. Then the worst that can happen is you're 50p down! |
That's before the cost of living increase though! A mouldy half full jar of black bean sauce is probably worth more than when it was purchased new! |  | | |
| TWTD cooks on 21:08 - Mar 30 with 1215 views | eastangliaisblue |
| TWTD cooks on 16:09 - Mar 30 by Lord_Lucan |
The food here is more anglofied but more along the Cantonese line and definitely not Chinese. |
My two favourite dishes I once had in China were so delicious but so simple.
In Xi'an it was a dish of freshly made noodles with onion and a fried egg on top, drizzled with rice wine. Had them twice a day for four days.
The other was fried potato discs which were then covered in chilli powder, sesame seeds and crushed peanut. I'm drooling now just thinking about them. |  | | |
| TWTD cooks on 21:15 - Mar 30 with 1211 views | jeera |
| TWTD cooks on 21:08 - Mar 30 by eastangliaisblue |
My two favourite dishes I once had in China were so delicious but so simple.
In Xi'an it was a dish of freshly made noodles with onion and a fried egg on top, drizzled with rice wine. Had them twice a day for four days.
The other was fried potato discs which were then covered in chilli powder, sesame seeds and crushed peanut. I'm drooling now just thinking about them. |
One of my favourite ever food experiences was at the 'old' Newton Circus outdoor food market in Singapore many years ago.
Blokes with woks lined up and cages piled high of live crab and lobster.
You ordered your food and it was cooked and on your plate within minutes.
As you say, fresh and simple as, and absolutely wonderful. | |
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| TWTD cooks on 21:18 - Mar 30 with 1206 views | eireblue |
You haven’t specified if you regard the jar as half full or half empty.
Amateur psychologists will need to know. |  | | |
| TWTD cooks on 21:22 - Mar 30 with 1202 views | jeera |
| TWTD cooks on 21:18 - Mar 30 by eireblue |
You haven’t specified if you regard the jar as half full or half empty.
Amateur psychologists will need to know. |
In fact this is almost like Lagos has trolled us all here.
I mean, he's dropped the question and cleared off.
Did he eat the stuff? Is he ok?
Is he having his stomach pumped as we type? | |
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| TWTD cooks on 21:26 - Mar 30 with 1196 views | eastangliaisblue |
| TWTD cooks on 21:15 - Mar 30 by jeera |
One of my favourite ever food experiences was at the 'old' Newton Circus outdoor food market in Singapore many years ago.
Blokes with woks lined up and cages piled high of live crab and lobster.
You ordered your food and it was cooked and on your plate within minutes.
As you say, fresh and simple as, and absolutely wonderful. |
I love the little food courts dotted around Singapore. In fact any type of street food in asia is just pure heaven. | | | |
| TWTD cooks on 22:15 - Mar 30 with 1179 views | bluelagos |
| TWTD cooks on 21:22 - Mar 30 by jeera |
In fact this is almost like Lagos has trolled us all here.
I mean, he's dropped the question and cleared off.
Did he eat the stuff? Is he ok?
Is he having his stomach pumped as we type? |
Posted it after a similar discussion with my better half yesterday, was interested in people's take.
I cooked it yesterday during the day with no ill effects. Also had some reheated jollof rice today as it goes.
Both very nice too :-) | |
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| TWTD cooks on 22:28 - Mar 30 with 1168 views | jeera |
| TWTD cooks on 22:15 - Mar 30 by bluelagos |
Posted it after a similar discussion with my better half yesterday, was interested in people's take.
I cooked it yesterday during the day with no ill effects. Also had some reheated jollof rice today as it goes.
Both very nice too :-) |
So you weren't checking if it would be ok to do it.
You were checking on how long you may have left having already done it!
Good to see it had no ill effects. | |
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