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

He's wrong about the eggs. They have to be refrigerated because they are washed. Washing removes a naturally occurring protective coating that keeps them from spoiling. Plus a huge number of residences in the US have AC.

Chicken is indeed processed with chlorine (again, not by the consumer). This is related to the conditions in which chickens are raised in the US - tightly packed in battery conditions that make disease and contamination possible. The chlorine washing reduces the risk of sickening consumers. It also means that processing plants get away with a lot of risky practices as chlorine will wash the results away.

Ugh sounds like I would want to avoid eggs in the US.

Loving this thread. I feel like MN needs to save it somewhere as it is very important and we could all use it as a reference for years to come.

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
Now I struggle with this. I often wash our eggs as they're often a bit pooey on the outside. I know I'm not supposed to but I can't have pooey eggs sitting on my worktop. What am I supposed to do about that? To be fair though they rarely last more than a couple of days in our house.

Just read this article and thought of this thread where we are all learning so much about food hygiene.

www.bbc.com/future/story/20180406-how-cured-meats-protect-us-from-food-poisoning

OP - he could have left it in the bin a bit longer. More flavour when it begins to turn colour.

UK supermarket eggs are produced and packed under British Egg Industry Council guidelines ( Lion Mark) so the best before date is lay plus 28 days. The eggs go from farm to packing station within a day or two.
The farms supplying supermarkets have large flocks, whichever system the hens are reared in, so they don't need to save them up to get enough.
Eggs are the only product I can think of that have a display until date as well as a BB which is lay plus 21 days. The flocks are vaccinated against salmonella.
Each batch of eggs is checked at the packing station for freshness using the Haugh test, which measures hight and spread of the albumen, so a farmer stockpiling eggs would be identified as the eggs wouldn't be fresh.
As stated up thread by PP in the USA eggs are washed so need refrigeration.
Egg shell is porous ( so a developing chick can get oxygen) - storing eggs in the little holder thing in the door means every time you open the door the cold eggs are exposed to warm air and condensation can form on the shell which can carry any surface contamination into the egg contents via the pores in the shell.
If you want to store eggs in the fridge, keep them in the paper pulp box instead as this will provide enough insulation to prevent the condensation.
Eggs from supermarket eggs are not fertilised as there are no cockerels in the flock.
Day old chicks from the hatcheries ( separate operation to the laying farm) are sorted before being sent to the farm.
In this country as we prefer brown eggs, that's easy. The brown colour egg laying breeds have brown female chicks and yellow male, so no highly skilled chicken sexing required!
Washing hands after handling eggs is a good hygienic practice, although I know most of us don't do it.
I saw another thread on here last night about eggs, with a chicken keeping small holder giving very clear information about the egg industry and legal / good practice.
I don't know how to do a link, but there is some very clear and informative information on that thread.
Eggs float when stale as the contents evaporate through the shell, gradually forming an air picked between shell and membrane.

I need to find that thread weeds. Our eggs come from our back garden and are often pooey.

www.mumsnet.com/Talk/am_i_being_unreasonable/3217194-to-think-WTF?pg=1&order=

Egg thread.

Ohhhh, you have solved a great mystery for me Weedsnseeds1.

I went through a phase of cooking skate but kept having problems of it smelling of ammonia. I quietly blamed the fishmonger – but now you're saying the fish was TOO fresh.

Sorry for doubting you, Mr Fishmonger.

Another thread snagged by the mirror!

What - this one?

sadiekate good old sniff test fine for milk bread etc as that’s just spoilage-with pasteurisation there’s nothing harmful even when it’s curdled. Same with mouldy bread.

High risk foods tend to be protein based ones - cooked meats, pate, flans etc.
Milk goes sour as anything dangerous is destroyed by pasteurisation, then the acid acts as a control.
Hard cheese is fine as it's acid and salt controlled.
Soft cheeses like brie are also pretty salty and Philadelphia or Dairylea type ones are hot filled so virtually sterile until opened.
Soft cheeses are a little higher risk due to listeria as they are wetter and there have been food poisoning outbreaks associated with cheese, but good retailers have all sorts of controls in place, so try not to worry too much.
Successful trip babyno5 ?

I’d like to say yes weedsnseeds1 but it was not very well organised by commercial colleagues (who then didn’t actually attend!). Enough said....

The old story babyno5.

But hey I’m home and got a large G&T so all is well in the world 😂

@FuckKnuckle I'd say @Weedsnseeds1 has been to the Outer Hebrides. Guga or Solent Goose is a local delicacy in Lewis. It tastes exactly what you'd imagine a fish eating sea bird that's been brined and boiled would taste like but, you know, worse.

AlecOrAlonzo no, it really was in Leeds, but it was lovingly prepared by an ex-pat from Lewis who had been provided with one by his doting family.
Delicacy it not ... exactly the noun I'd choose. Bomb proof from a micro point of view, with all the salting, but I'd throw myself to the zombies rather than eat it again

So basically it’s a kippered bird? Interesting!!

Sounds - erm - delicious, @Alec

The population of St Kilda (when there still was one) relied heavily on seabirds as part of their diet too - apparently breakfast was often porridge with a whole (dead) puffin thrown in for flavour...

Bloody hell...the Daily Mirror
Nice of them to keep calling DH a dad when I specifically said we have no children

It's not smoked babyof5 it's plucked from a cliff in childhood, gutted, flattened (feathers and all) then stacked up in salt for a couple of weeks. Once preserved you boil it, skim off the foul, fishy grease and top up with more water.
You then briefly consider swallowing a second mouthful ( or discretely spit out, depending how programmed in British politeness you are), and then gulp a mouthful of anything to take the taste away ( wine, water, TCP, bleach - anything).
I like kippers.

Never let facts get in the way of a story magicstar, at least they haven't said he's fighting for life in hospital, although the temptation must have been there

Fucking scummy Mirror.

A puffin would probably impart a lot of flavour.
I've never eaten one, but personally, I have nothing against the flavour of plain oats

I’ve been fascinated by this thread and have learnt so much. Thank you! Do you mind if I ask a question? I took chicken breasts (bought frozen) out of the freezer last night to cook tonight, but got waylaid by fish and chips instead. Do I need to throw them out or can I risk using them tomorrow night? They have been in the fridge in sealed Tupperware since coming out of the freezer.