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Discussion
The rice was from last night, but I've been inadequately reheating rice my whole life and have never given myself food poisoning.
I think best befores amongst other things have led people to have an unnecessary fear of food going off.
I had a pepper the other day straight from a supermarket, well in date and seemingly unharmed with a little furry mold inside. Just use your eyes, nose and a bit of common sense.
Having said that, it's only been half an hour; time will tell!
I think best befores amongst other things have led people to have an unnecessary fear of food going off.
I had a pepper the other day straight from a supermarket, well in date and seemingly unharmed with a little furry mold inside. Just use your eyes, nose and a bit of common sense.
Having said that, it's only been half an hour; time will tell!
The Spruce Goose said:
Bonefish Blues said:
Reheat rice on its severalth day would give me pause for, I confess.
Would kill you. Bacillus cereus.Never reheat rice more than once and not storing in a fridge, well that is just stupid.
Morvan said:
Never mind the food storage, how do you keep your beer and wine cold?
An important question.I drink red predominantly, but fortunately many shops sell wine that is already chilled.
Beer can be tied in a bag and thrown overboard to keep it cool. I don't like my beer too cold as you can't taste it, and as a lifelong draught Guinness drinker it all tastes like pish however it is served so it doesn't bother me.
There are times when I could benefit from being able to chill foods or use ice to control cooking, but with a bit of knowledge and skill there is always more than one way to skin a cat.
Bacon Is Proof said:
Beer can be tied in a bag and thrown overboard to keep it cool. I don't like my beer too cold as you can't taste it, and as a lifelong draught Guinness drinker it all tastes like pish however it is served so it doesn't bother me.
I thought that was going to be your answer 
we used to do the same as students 
The Spruce Goose said:
Bonefish Blues said:
Reheat rice on its severalth day would give me pause for, I confess.
Would kill you. Bacillus cereus.Never reheat rice more than once and not storing in a fridge, well that is just stupid.
Bacon Is Proof said:
The rice was from last night, but I've been inadequately reheating rice my whole life and have never given myself food poisoning.
I think best befores amongst other things have led people to have an unnecessary fear of food going off.
I had a pepper the other day straight from a supermarket, well in date and seemingly unharmed with a little furry mold inside. Just use your eyes, nose and a bit of common sense.
Having said that, it's only been half an hour; time will tell!
Just to be clear, reheating rice is not the issue. The problem is how long and how it is stored after cooking if not consumed straight away.I think best befores amongst other things have led people to have an unnecessary fear of food going off.
I had a pepper the other day straight from a supermarket, well in date and seemingly unharmed with a little furry mold inside. Just use your eyes, nose and a bit of common sense.
Having said that, it's only been half an hour; time will tell!
Basically BC is likely to be found in all rice, possibly in small quantities but definitely high levels in some cases. Cooking correctly and safely should destroy most bacteria but some will remain unless you boil your rice to mush... I cook mine for 6-7 minutes after soaking for example, not very long.
If that rice was then chilled quickly and frozen or refrigerated the already reduced bacteria levels would be low and growth would be inhibited. If the rice was left at room temp the bacteria will multiply, in the case of hours/days by factors of millions. As they continue to multiply and die off they produce a toxin and this is where the problem is because reheating will not sufficiently destroy the toxin which is what causes the illness.
Eating rice which has not been chilled and stored chilled after cooking is a risk and if you have ever experienced poisoning from BC you would not do it again. For healthy strong people it might be a few days in bed throwing up and sh*tting yourself but it does kill elderly, frail or young people.
It accounts for around 12% of all food poisoning worldwide and up to 18% in Europe.
Went to my mates place for lunch, well I say lunch we started at 1pm and finished at 10pm.
Started with black pudding fritters, garlic mayo and a bottle of Laurent Perrier Rosé.
Duck confit risotto and Chab Prem
Next, monkfish and mussels cream and vermouth sauce with chopped Serrano ham.
Finally a massive seafood platter, lobster, crab, scallops, oysters, razor clams, smoked salmon, mussels, potted shrimps, king prawns and 4 bottles of Meursault, Clos St Felix '12
Started with black pudding fritters, garlic mayo and a bottle of Laurent Perrier Rosé.
Duck confit risotto and Chab Prem
Next, monkfish and mussels cream and vermouth sauce with chopped Serrano ham.
Finally a massive seafood platter, lobster, crab, scallops, oysters, razor clams, smoked salmon, mussels, potted shrimps, king prawns and 4 bottles of Meursault, Clos St Felix '12
Having spent a lot of my life in the Burgundy region of France it is quite a normal occurrence. In fairness though it wasn't 9 hours sat at the table, there was a 5 minute period where I was sat on the floor having collapsed when I went for a piss. I'm blaming that on all the gin we drank in the first hour. 
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