Seemingly trivial things that intrigue you
Comments
-
Just opened a jar of Colmans Mustard and it is disappointingly weak tasting, I don't think it is even as strong as the Dijon mustard I have. Anyone else noticed this?
0 -
I’ve thought English mustard these days lacks any sort of kick. I remember having it on Corn beef sandwiches when I was an apprentice and it made my eyes water and my nose run.
0 -
Apparantly one report said they changed it in 2015 to be much weaker to appeal to the American buyer....
0 -
Ugh, I wouldn’t pander to their tastes. They like chlorinated chicken and vomit flavoured chocolate.
0 -
Absolutely.
0 -
Several years back an American guest spooned half a jar of Colemans on his ham sandwich, despite warnings.
After trying to tough it out for about 20 seconds, he did try admit his mistake, through tears.
1 -
I got an O2 sim card with my broadband but realised it was actually an add on so I cancelled it before they started charging.
I hadn't even opened the envelope but when I cancelled, I got a refund of 32p.
So they paid me 32p to have a sim card in my house for a month, very odd.
0 -
Storage fee.
0 -
He would get away with that with the current stuff.
0 -
Don’t they use some sort of mustard on a Big Mac along with ketchup and a pickle, all blathered on.
0 -
American mustard is just a yellow creamy substance with a kick ever so slightly above that of salad cream. 😂
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.2 -
Much like Colmans English mustard is now
0 -
I wouldn't know as I've never tried it since I was a child/teenager. Long, long time ago.
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
I put a bit of the Tesco English mustard in a ham sarnie the other day and it had a decent punch to it - although not enough to have steam coming out of my ears as in the good old days.
"I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0 -
Right, one for the bacteriologists (or domestic scientists) amongst you... relevant to the post-Christmas-turkey period (since we haven't got to Twelfth Night yet...)
There's a consensus of opinion that one shouldn't keep on recooking things, but there's also a consensus that making turkey stock from all the inedible bits & bobs is a Good Thing... what's that if not recooking? Ditto turkey curry, or whatever.
But the thing about making a stock is that it goes in fridge (or freezer) and is expressly for recooking in another dish. As it happens, I'm turning it into some sort of French onion soup, so it will just get all mashed up with some fried onions, and microwaved as and when, till any of the pathogens that the don't-recook-food prohibitors warn humanity about.
0 -
I've heard that you can recook most foods indefinitely. An exception is rice. A bacteria grows on cooked rice that produces a toxin which doesn't break down with cooking. Lentils might be another no-no, not sure on that one.
0 -
Re-heating lentil soup hasn't killed me, yet.
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
Saw a FB post of the moon and Venus which was followed by loads of comments along the lines of ‘it’s like that here in [insert random UK town] too!’. Do people really not realise the night sky is basically the same everywhere in the UK?
0 -
I'm sure there's something other than rice that shouldn't be reheated multiple times, probably not lentils though.
0 -
I was of the belief that with some foods Chicken and Pork that heating kills of most bacteria, however there is still a build up of dead bacteria that is still toxic. There more you heat it up the more dead bacteria there is.
I may have just made this up or possibly it’s something my mum a school cook told me.
1 -
IMHO it's one of the items where the brand name product is better. The Tesco is OK, but not as good.
“New York has the haircuts, London has the trousers, but Belfast has the reason!0 -
This is kind of why I'm wondering if there's this passed down 'rule' that actually has little or no basis in science. I think I'd be wary of re-cooking multiple times to extend the shelf life 'indefinitely', but say, cooking turkey, then recooking leftovers in a curry that you then eat some and chill/freeze some which you then reheat (thoroughly, of course) doesn't seem to have killed me (yet) either. Hence my interest in whether it has any scientific basis whatsoever.
Re rice - I've reheated it after 24 hours, but 48h is definitely a no-no, not least as it stinks by then.
0 -
Isn't the length of time you are cooking something a significant factor? Your stock and subsequent cooking will be thoroughly cooked whereas anything reheated won't be.
0 -
Many bacteria have heat stable toxins in their cell walls. If at any time during the cooling, waiting or defrosting the food gets bacterial contamination they can replicate, and there will be lots of toxins that will persist even on thorough reheating. So you get sick, but not necessarily infected because the bacteria get killed. (These are real toxins, rather than the pseudoscience health bollox “toxins”).
Rice is an extension (as far as I recall). During the rice packaging process a bacterial species (Bacillus cerulus) “hibernates” in a heat stable spore form. Cooking reactivates the spores, which can replicate rapidly if then held at room temperature. So rice is a much bigger risk, because it may be contaminated even if handled cleanly after cooking.
Lentils have a plant toxin chemically related to ricin. Lentil poisoning isn’t bacterial.
(cba googling, what I remember from years back)
1 -
Thanks, though that still leaves the apparent contradiction about what happens with the stock subsequently (how many times it gets reheated and at what temperature) as a murky topic.
0 -
I've been known to reheat a mug of tea 5 or 6 times.....
I wouldn't judge anything by this metric given my current health status. It might even explain it.
Sometimes. Maybe. Possibly.
0 -
As a kid, my mum used to tell me not to stand near the microwave when reheating food and certainly never to look through the glass door as it could cause C. Looking back, I think the microwave french bread pizzas were more dangerous.
Have thought about you from behind the scenes and hope things are going as well as possible!
0 -
I thought it was (also?) to do with the fact that bacteria grows fastest when the food is luke-warm. So it's as much to do as it having longer and longer warming up and cooling down that's the issue.
I suspect also that a lot of things (stock being an exception) and going to be pretty spangled if cooked three times though too...
We're in danger of confusing passion with incompetence
- @ddraver0 -
Food poisoning bacteria multiply fastest at room temperature, slowly at fridge temperatures and hardly at all when frozen.
Also to get a dose of illness from these bacteria you need to ingest a fair amount of them.
As I understand it there is little risk from reheating food several times as long as it kept cold in between and reheated thoroughly. The texture of the food might degrade with some food though!
Rice can carry a different bacterium than other food which has spores that can survive cooking and then can multiply at room temperatures, so cooked rice must be kept in the fridge, but can still be reheated.
0
