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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

I have the most stupid DH on MN

656 replies

magicstar1 · 06/04/2018 20:39

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 Angry

OP posts:
Weedsnseeds1 · 11/04/2018 22:15

flairtfairy that's exactly how you should defrost them and they are absolutely fine to cook and eat.
Freezing doesn't kill bacteria but it stops them multiplying.
Defrosting in the fridge and chilled storage will allow them to get started, but very slowly.
Listeria can cope with low temperatures but cooking destroys it and it's not a toxin former, so no issues there.

AlecOrAlonzo · 11/04/2018 23:00

My cousin recently posted a picture of her wee boy (18 months) eating guga. If you start young enough you get a taste for it. It's utterly fowl in my opinion. Wink She thinks I am crazy to feed my kids curry!

VanillaSugar · 11/04/2018 23:25

OK weeds

The 5-second rule.

Tell us the truth!

Graphista · 11/04/2018 23:33

Ooooooh good question vanilla!

Weedsnseeds1 · 11/04/2018 23:54

5 second rule absolutely fine.
I can't think of anything, no matter how virulent, that could cause problems in 5 seconds.

Weedsnseeds1 · 11/04/2018 23:59

I'd allow up to 4 hours but don't have children and probably suffer from a certain sense of professional ... numbness? arrogance? Not sure of the right word but along the lines of the shoemaker's children going barefoot!
Do not adopt my slack standards!

VanillaSugar · 12/04/2018 11:28

Four hours on the floor????? I’d rather make a new piece of toast GrinGrin

kiwimummy11 · 12/04/2018 14:11

Weeds and babyno5, you've made an already interesting thread just fascinating.

This one's just out of curiosity, if you don't mind: why does beef mince seem to go brown on the inside first (rather than where you can see it when selecting a pack in the shop...)?

squishee · 12/04/2018 15:02

Another one Weeds, if I may. Why do open jars of Marmite and peanut butter seem to keep forever, with no sign of spoilage at room temp? Is it the saltiness maybe?
Thanks.

babyno5 · 12/04/2018 20:34

weeds sounds like the bird equivalent of a matje herring-whole herring (complete with guts and yummy nematodes) immersed in saturated salt solution (why do I still remember that 26.4g salt in 100ml water but can’t remember by PIN number??)

babyno5 · 12/04/2018 20:36

Ah kiwimummy I know the answer to that! It’s because they pump a lot of oxygen into the pack to keep it red-think highly oxygenated blood being bright red

babyno5 · 12/04/2018 20:36

But the brown bits are absolutely fine it’s just they are not coming into contact with the oxygen

kiwimummy11 · 12/04/2018 21:52

Thanks, babyno5. So it's a con after all!

ColonelCakes · 12/04/2018 22:13

Earlier today I turned around and saw my 2 year old putting a chicken nugget in her mouth. It was cooked two weeks ago Shock I don’t know how it was hiding in her car seat. I got her to spit it out straight away... what are her chances? I didn’t want to inspect the nugget too closely for fear of getting hypochondria by proxy but there was a bit of green mould on the breadcrumb coating Envy (not envy)

babyno5 · 12/04/2018 22:15

It’s just that consumers have been programmed to think bright red= fresh. Mince at your local butchers is more “natural” in appearance

babyno5 · 12/04/2018 22:16

colonel she’ll be fine as it had been cooked! Think mould = penicillin!

ColonelCakes · 12/04/2018 22:21

Thanks babyno5, will sleep better tonight having heard that.

Weedsnseeds1 · 13/04/2018 17:10

Been busy actually working the last few days. Glad to see babyno5 keeping the service running!
Squishee marmite and peanut butter are indestructible because of salt (marmite) and salt, oil and sugar ( peanut butter - not all brands have sugar, but most have salt and peanuts are naturally high fat).
Not advised to eat peanut butter that's gone mouldy due to aflatoxins. It probably won't go mouldy but moulds and yeasts are pretty tough - sort of MMA fighters of the microbial world. There'll be a species of them somewhere that can thrive in pretty much any conditions!

babyno5 · 13/04/2018 21:30

Haha weeds - it’s “Tech Tag Team”

Weedsnseeds1 · 13/04/2018 21:44
Grin It's kind of nice finding people who are actually interested though babyno5 Every sausage / bacon / pork factory I go to now, I will be fixing the Technical Manager with a hard stare and trying to casually ask " and exactly how many children do you have?". Unless you are one of five children? I need a code word. Ciguatera? Grin
mathanxiety · 14/04/2018 05:29

Sadly, I have a question - someone left the freezer door open a bit and when I discovered it, a vacuum packed packet of raw mussels that was in the door was partially defrosted but still very cold to the touch. Everything else in the freezer proper was fine.

Should I throw it out?

purplecorkheart · 14/04/2018 06:17

I would. Shellfish is not something to take a chance with.

borntobequiet · 14/04/2018 06:39

I keep eggs in a basket on the kitchen counter, if they have feathers stuck to them or look a bit grubby I rinse just before cooking.

borntobequiet · 14/04/2018 06:40

And then wash my hands. Particularly with the (yummy) free range duck eggs from the market.

Weedsnseeds1 · 14/04/2018 08:02

mathanxiety are you sure they were raw? Those pouches if mussels have normally been cooked, so if partially defrosted, you could put in the fridge to finish defrosting, then reheat as per pack instructions.
Check the label as it will state if raw or cooked somewhere.
If they are raw, I would play safe and throw out.