Cous-Cous (II)

[da]

That 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 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.

Comments

[melted-snowball.livejournal.com]

Making blue cheese seems scary, especially for a department that makes the ugliest waffles in the history of ever.

How the hell did the university of cincinatti manage to get "uc.edu"? Oy.