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

Me too weeds 😂😂

I did cook it for longer than recommended. It was a cook in the bag one.

So interesting about the dangerous stuff not affecting smell as I've always thought giving something a sniff was a good test!

At least if we get ill I can sue them 😂

It's a well accepted myth on Mumsnet since.
I have occasionally commented on threads of the " my mince is 6 days out of date, but smells fine, is it OK?" type threads, where everyone chimes in "yes, just give it a sniff....".
I inwardly scream "Noooooooo, E.Coliiiiiiiiii 0157, renal failure, DEATH" but generally get ignored if I say anything, I've given up now!

Right I’m off for a soak in the bath and an early night. 5am start for a 500 mile round trip to agree bacon quality standards for this Christmas’s pigs in blankets for a certain well known retailer tomorrow! #yumorvom 😂😂

Have fun babyno5.
I've seen that book before, bit don't have a copy.
I do make a lot of jam etc.
Only thing is I'd have to check the acknowledgments, then I'd feel like a stalker!
Although a Northern based company beginning with C springs to mind unbidden anyway and I reckon tomorrow you will be in an office located near a canal. (I'm not a stalker, or a psychic but I'm pretty certain we'd be less than 6 degrees of separation)
This industry is way too incestuous!

Haha weeds you’re right with the canal but not with “C” 😂. My journey is heading north tomorrow 😉. Ha I’ll bet we’re connected on LinkedIn or maybe even worked for the same companies at some point 😂😂

@Weedsnseeds1, you are fascinating, and write extremely well!

I have eaten hakarl (fermented shark meat) in Iceland, and before DH and I had any, we were told that if we liked strong cheeses (we do) then we probably wouldn't dislike the taste as much as some people do. To be honest, it tasted quite nice, but with a strong ammoniacal boot to the sinuses; a bit like eating a very very ripe camembert or Stinking Bishop, but turned up to 11.

We actually quite liked it, ate it all and bought some to bring home...

Oh this thread makes me strangely happy!I think it's also explained my 13 day illness last summer after inadvertently walking the dog on exposed mussel beds and getting slathered in the mud (River Tamar - sea water).

I didn't get to wash it all off for a few hours and was very very unwell. I must have ingested some of it.

Any idea what bug that might have been?

Oh god I’m glad DH is vegetarian as this is exactly the sort of thing he would do 🙄.
On the subject of unsafe food my mum used to keep the chicken carcas in a sausepan on the back of the lit aga for days to make stock. We never actually got sick from it. She once kept fish chowder there for days too, by day four we eventually managed to convince her that we were never going to eat it, ever.

I've heard of hakarl FuckKnuckle but never been to Iceland so haven't sampled it's famed delights!
I have eaten guga ( salted gannet), which tasted ummmm... like something I will never acquire a taste for, even in the throes of the zombie apocalypse.
Vietnamese blood cockles, which tasted of concentrated raw liver and giant African land snail, which were like crunchy, compost flavoured cartilage. I could eat both of those again image survival situation, though!

Thanks weeds. I'll have to admit to dh that I've been wrong all these years when I've told him we can't eat meat past it's use by, even if we cooked it beforehand! Oh well.

Don't play too hard and loose with UB dates cockoff but a day is likely to be fine if it's not been out of temperature control for longer than it takes to shop and go home.

@Weeds, where on earth did you eat salted gannet?! Also, "crunchy, compost flavoured cartilage" - boke!

Without wishing to derail this thread too much, I remember reading about an explorer who visited a remote tribe, and they slaughtered a goat in his honour. As this was an occasional treat, they didn't waste anything... I don't remember his name, or the title of the book, at all, but the way he described her walking towards him the next morning "crunching on the knotty cartilage of the throat" has stuck with me. Unfortunately.

Ohh I've had Scombratoxin causes a histamine reaction from Tina in a restaurant, the immediately took the salad away and offered me ANYTHING on the menu but my mouth was so sore (or close to death) I couldn't eat anything else

Leeds, FuckKnuckle

Sorry another minor diversion, just waiting in case Magicstar's DH has a relapse.
In Uganda (and probably other parts of Africa) for Easter a cow is slaughtered and divided up for all the village. It is a family 'do' so it happens in the village centre or roadside so you have all the families around a cow being dismembered, I presume there is a hierarchy for the 'best' bits. A bit more thought provoking than a plastic wrapped item from the supermarket. At least you know it's fresh.

Thank you @babyno5 and @weedsneeds1, I will now happily eat scallops!!
Interested to hear your thoughts above on the sniff test, Weeds, because although I would never touch meat, eggs or cook chill foods that were even slightly out of date, I've always blithely ignored the dates for anything else, on the grounds that you can tell if cheese, milk, bread, yogurt etc is off. I didn't think foods other than the ones I would avoid if out of date were susceptible to dangerous types of food poisoning. Am I wrong? In meat I include meat products like pate etc, basically anything that I wouldn't want to eat if it was more than a few hours out of the fridge.
I'm also one of those people who would throw away a mouldy slice of bread, but not the whole loaf, even though I've heard people say there could be spores throughout the loaf!

That’s SO grim op! And I’m a cast iron stomach, bolonaise leaving out food eater.

Sadiekate - the sellby date on eggs is a bit of a 'rough' date as the eggs can have been sat at the farm for up to a month before there are enough to go to the supermarket.

I have chickens and eggs are fertile for 2 weeks after being laid (as long as there is a cockerel of course) and I have had ones that are 3 weeks old that have hatched. I would think nothing of eating an egg that was 6 weeks old - just pop it in a jug of water and if it floats it is bad. The flatter it lies the fresher it is.

The key with eggs is to keep them dry - don't store them in the fridge or wash them as moisture takes away the protective film and allows bacteria to penetrate the shell. Always store eggs at room temp - the shell is effectively working like vacuum packing lol

@ghosteddad This has shocked me to the core!!!! (or should that be the yolk?)
I thought we HAD to keep them in the fridge?
I've never washed an egg but ah that brings me onto a new question for @weedsneeds1 and possibly yourself. I always wash my hands after touching the egg shell - it has come out of a bird's bottom!! But everyone else thinks I am mad!!

You have to keep eggs in the fridge in the US as they wash off the protective coating before sale.

It makes me fucking crazy that Americans wash and fridge their eggs.

Why?
Vaccination of hens against salmonella is not required in the US.

Consumers do not wash them. The producers or more likely the middlemen do that.

My DD has an American boyfriend from Texas and I asked him about the eggs. He said it’s because it gets so hot that everything is stored in the fridge, even though there is air conditioning. He also says the food is highly processed and they wash the chicken in bleach vom