You can't just cook out the "badness" in spoiled food. Once a food has gone bad, cooking them well will only kill the bacteria that created the toxins, but it won't get rid of the toxins they left behind.
It's a gamble based on how much toxins you think are left behind. Shellfish do not have a long shelf life at room temperature, I'd toss them. Better to be out a few bucks than sick for a few days.
Scallops make me sick when they're fresh, never mind when they've been sitting at room temp overnight. Ask any food inspector if he found them in any restaurant and the answer would be "toss 'em".
But they wouldn't have been at room temp overnight if they were frozen solid at 11pm. The main thing here is the smell if they smell fresh they are... you can tell right away.
I will go with the poll results at 6pm and let you know the results. If I don't post in the morning, you'll know I'm in Emergency.
$18.00 for the package. Kills me to throw them out.
Regarding veggies, haven't there been about 100 e-coli warnings related to vegetable products in the past few years? Spinach, alfalfa, humus to name a few. At least with meat you cook the bejesus out of it and it can be reasonably safe to eat. A lot of veggies, you eat raw along with the waste products of migrant farm workers.
Regarding veggies, haven't there been about 100 e-coli warnings related to vegetable products in the past few years? Spinach, alfalfa, humus to name a few. At least with meat you cook the bejesus out of it and it can be reasonably safe to eat. A lot of veggies, you eat raw along with the waste products of migrant farm workers.
Damn...two pages already. Well if you didn't eat them by now...I'd toss 'em, but read on....
Here's my scallop story. I routinely thaw those big, thick, juicy scallops on the counter for a few hours. Not the little piddly ones.
One day I had everything prepped and just placed them on the BBQ when the sliding door handle comes off the door in my wife's hand and she goes crashing through a 1/2" thick glass table top --- severely cutting her arm. After several hours in emergency and 5 stitches later, we returned home. I re-fired the BBQ and all contents including the scallops. We ate it all and lived to tell about it.
Don't know if you ever experienced a severe case of food poisoning but I have and I always err on the side of caution. It was liverwurst, 1 day past it's expiry date. I still can't eat liverwurst without getting uneasy. That was 20 years ago.
Older and wiser.
Good that you threw the scallops in the dumpster.
I'd have eaten them, but then again 2 years of Mexico has given me a stomach of iron. I'm pretty sure I've eaten food exposed to much worse conditions than what you've just described, and that includes stuff I've cooked myself after it being left out/past expiry etc.
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