I have the most stupid DH on MN

[magicstar1]

DH cooked dinner tonight and had some sausages on his plate along with dinner. I commented on how strong they smelled and asked where he got them. He laughed and said “from the bin”.
Last night I was checking the fridge and at the back found a pack of leek sausages dated April 1st...the pack had swelled right up and bubbles were oozing out the side, so I threw them out. These are what he’s just eaten!
Now he burping away and I can’t believe he’s that thick!
AIBU to make him sleep with a bucket tonight

Sadie it's not entirely true about the dry surfaces. Most bacteria and viruses can't, but the spore formers can survive for years with no moisture. That's their survival strategy, hang around as a spore for as long as it takes and wait for the correct conditions ( moisture, warmth) to start multiplying and producing toxins.
This is where the rice thing comes up. Spores in dry rice, spores sensibly stay as spores while boiling going on as this would kill them otherwise, then crack on in the nice moist, warm conditions you create when you leave the cooked rice lying around for hours. Refrigeration stops, or slows them down.

magic he lives to tell the tale - just make sure you have blunt ended scissors and caps are secure on cleaning chemicals, maybe a lock on the under sink cupboard?
I often suspect my mother's (frankly alarming ) kitchen habits lead to my good immune system, career choice and obsession with cooking food that is actually edible and flavoursome
Anyway, I'm off out for the day now. Normal service will be resumed at a later date!

Countries where rice is a staple - if you are really poor, you probably eat the lot at each sitting as there wouldn't be much else on the table.
Leftovers in wealthier households get put in the fridge and re-used in some format ( I think throwing away rice is viewed as disrespectful in some cultures)
e.g. Japan, put it in the lunch box, but they add vinegar, or a special type of salted, fermented plum, which inhibit bacteria.
India, quite often reworked into paratha or other breads for breakfast the next day.

Spores in dry rice, spores sensibly stay as spores while boiling going on as this would kill them otherwise, then crack on in the nice moist, warm conditions you create when you leave the cooked rice lying around for hours. Refrigeration stops, or slows them down.

That's the most understandable explanation I've ever read, and from now on I'll be a lot more careful with cooked rice.

This thread really should go into classics for the unintentional mirth
I give you

The man who takes manky sausage out the bin and thinks mmm lunch

Bumtrust (don’t ask)

He'll be like a human Catherine wheel

My mum's gardener once found a burger on her barbecue that had been there weeks, said, 'My stomach can't read' and ate it

Even the I eat anyfink crew were shocked by mr magicstar1 and what he’ll ingest

And then Weedsnseeds1 the food scientist came and explained it to us all,really vividly and we are all now loving that . (As an aside I shared a flat with a food scientist they were umm vocal about the communal fridge😀)

And mr magicstar1 is reported to be hale and hearty and he’ll proably think what a fuss and continue with his bin foraging

I’d rather eat rice than rancid bacteria infested sausages...

My elderly father kept a cooked chicken in his oven for several days, taking it out to cook other stuff then putting it back in while the oven was still hot after cooking the other stuff. After about five days he cut it up and wrapped the meat in cling film to put in the fridge. As far as I know he ate it (he was eating it as he carved it) and I waited for the inevitable food poisoning but it didn’t happen. How, I will never know.

Thanks weeds.

I ate rice the way you said NOT to do and I swear the pain was as bad as labour contractions!

Well I had my curry and rice, I have the very opposite of a cast iron stomach! And I'm fine.

Thanks weeds

Really quick easy way of cooling baby’s/toddlers food down:

If cooking veg, pasta or rice to go with whatever you are heating run the cooked veg/pasta/rice under cold water until cold, mix with hot bolognese or whatever and hey presto, suitable temp! Serve immediately though.

@weedsnseeds1 sausage is the current “specialism” but in 25 years I’ve covered fish, bakery, ready meals, snacks, produce and dairy 😂😂. Did poultry for a very short time-covered a maternity leave but when I got a face full of chicken guts when someone opened the guard on the eviscerator and I ended up with Campy I decided it wasn’t for me (and also didn’t want my name associated with anything to do with nameless chicken processor!!!

Excellent babyno5, we've got it covered between us. Our " how not to accidentally poison yourself in your own home" service is ready to launch!
I've covered dairy, bakery, cured fish, fats and oils, sauces, jams and pickles as well as covering a wide range of processes through supplier audits. I've been generally lucky from a getting splattered in abattoirs point of view ( although a colleague once commented on the "coffee stains" on my audit notes - ummmm not coffee, no)

weedsnseeds1 do you think we can get our business launched before 8am tomorrow? Desperately thinking how I can avoid work tomorrow with a highly likely “unannounced” BRC (2 weeks left on very!)

Cert not very!

babyno5 too late to notify your certification body of a block out day.
I do BRC audits, funnily enough, but haven't any booked in for next 2 weeks. Would have been a strange, although entirely possible, coincidence if I was rocking up at your site tomorrow - good luck and fingers crossed for an AA+ for you

Get yourselves a TV show together. Armed with real facts it would be a hit. The existing shows have about 3 minutes of 'content' filled out to an hour, only worth watching if you video it and fast forward through the dross.

You could even get @magicstar1's DH on for a 'do you feel lucky' slot.

It could be like “Embarrassing Bodies”
You could travel round in a camper van and rock up in a carpark in major towns where people could queue with their Tupperware to ask
“ will eating this kill me”?
Maybe call it Yum or Vom ?

I like this idea - especially using magicstar's husband in a kind of Man Vs Food cameo, but with a gladiatorial risk of severe illness element.
Horrified state at Tupperware contents "I wouldn't risk it, no, but ... I know someone who will"!
Coming up... Will Mr. Magicstar dodge death once again? We visit the Darwin Ward at Riskville general Infirmary to find out...

weedsnseeds1 oh god that would have been hilarious!
I am loving this TV show idea - Yum or Vom 😂😂😂

I had campylobacter as a 56th birthday present. I lost 11 kilos in weight. That's what you get for leaving a chorizo in a warm cab for 8 hours

I can remember as a child ( cold house- no central heating ) At Christmas my parents would buy a leg of pork. It would be cooked and then stored in the oven as the fridge wasn't big enough to store it in. My memory tells me it would be kept for 5/7 days before it was finally used up. I can't believe we were not violently ill every christmas !

@weeds
Did you really start your sentence with Coming up....

I don't know if that makes him thick, but he certainly wouldn't be sleeping in my bed tonight!

out about I was aiming for the reality TV style dialogue ( there's always a " coming up" before the adverts), but now you point it out