Biggest roll of the dice, foodwise
- Ernie Diamond Dec 23, 2009 12:00 PM
So what has been your most significant risk, either dining at home or eating out that you got away with? For me, it was a jar of homemade pork confit that had been resting in my fridge for the better part of 28 months. I scraped the discolored bits off the top, crisped it in a pan and ate with braised fennel. Excellent and not so much as a rumble.
Why did I feel compelled to do this? I can't say. But I did and I lived.
What about you?
i have Celiac disease and i've knowingly "glutened" myself a couple of times. never again. a few moments of culinary bliss are NOT worth several days of misery.
in terms of food safety, i rolled the dice twice at the same sushi place in NYC, and lost both times. on the first visit the aroma of the fish was suspect, and i stupidly ate it anyway and wound up with food poisoning. a friend convinced me to return months later...and i got sick AGAIN. needless to say that was the last meal i had there.
i've cooked beef and poultry that was *just* on the edge of turning and been fine after eating it, but i don't see any sense in taking greater risks than that.
Egads. Which sushi place in NYC?!
I am with you (GHG) re: deliberate gluten (in my case wheat) consumption. I do it, too, sometimes. But for me, it's just a couple of hours of misery and -- I'm sort of embarrassed to say because it must be the mark of a true glutton -- some things *are* worth it to me. Alas!
As for other risks... I eat things that've fallen on the floor so long as they have touched the floor for no more than five... minutes. My dog and I share Frozen Fruit bars. Sometimes he licks my yogurt spoon and I use it again, anyway. (We go by the "if you're related to me then your germs can't hurt me" rule.) If my SO is grossed out by the dog's involvement in my meal, I lick the dog and then go over and kiss the SO. Toughens up the ol' immune system. ;)
Anything an old girlfriend used to cook.....let's just say she liked to experiment and had no idea there was a difference between salt and sugar the way it was used in recipes. All she knew was they were both white.