Cous-Cous (II)
Friday, 24 March 2006 10:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
daThat was entertaining. People on my friends list have quite wide views about cous-cous left out over night. Which I can understand, since I couldn't decide what I really thought about it myself.
5 votes for put it in the fridge (including 1 for eating it ASAP);
4 votes for toss in the compost;
2 votes for eat it right away;
and one 'maybe' for give it to the dog.
The most compelling answers to me were: food-safety guidelines say toss it and cous-cous is cheap (this was 1/3 a $2.50 box); and even if it looks and smells fine, 24 hours in a room-temperature and moist environment is more than enough for microorganisms such as moulds (and who knows what else) to get a good foothold.
I will admit to being a big hypocrate when it comes to moulds. Cheese: yay. Pennicillin: yay. Visibly hairy things: boo. I'll let![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
melted_snowball have the Stilton, thanks very much.
I just had fun reading about how to make Blue Cheese, though even still I don't want any.
5 votes for put it in the fridge (including 1 for eating it ASAP);
4 votes for toss in the compost;
2 votes for eat it right away;
and one 'maybe' for give it to the dog.
The most compelling answers to me were: food-safety guidelines say toss it and cous-cous is cheap (this was 1/3 a $2.50 box); and even if it looks and smells fine, 24 hours in a room-temperature and moist environment is more than enough for microorganisms such as moulds (and who knows what else) to get a good foothold.
I will admit to being a big hypocrate when it comes to moulds. Cheese: yay. Pennicillin: yay. Visibly hairy things: boo. I'll let
melted_snowball have the Stilton, thanks very much.I just had fun reading about how to make Blue Cheese, though even still I don't want any.
