Urrggh! Is this now inedible?

[foodfiend]

Last night I made the Potato and Fennel soup, using one cup of half and half cream. It came out great. I left it to cool on my kitchen table, then forgot it there overnight :o :o.It's now sitting in my fridge, but I wonder if I should just toss it. Bacteria experts, please speak up.

[SandyM]

When in doubt, throw it out.

I personally wouldn't eat it. Then again, I would hardly classify myself as a bacteria expert.

[Kayaksoup]

Originally posted by SandyM
When in doubt, throw it out.



Not a bacteria expert, but work in a kitchen. Technically not safe. And it doesn't matter wether it has cream or not. When food sits at lukewarm for too long, bacteria will start to grow.

[beckms]

Take a walk on the wild side!

How cool is your kitchen?

Just don't feed it to anyone you're trying to impress...;)

[AvrilH]

Can I pipe in and say I love these "food poison or not" discussions? I think the different answers are hysterically funny. I suspect I am more of a risk taker than some people on this board, but there are some responses that are way past my risk level!

I should show these threads to my hubby, who couldn't even believe that I was CONCERNED about the HAMBURGER soup he left out overnight in a warm and toasty kitchen. :)

[cher48603]

Originally posted by AvrilH
Can I pipe in and say I love these "food poison or not" discussions? I think the different answers are hysterically funny. I suspect I am more of a risk taker than some people on this board, but there are some responses that are way past my risk level!

I should show these threads to my hubby, who couldn't even believe that I was CONCERNED about the HAMBURGER soup he left out overnight in a warm and toasty kitchen. :)
My DH must be related to yours;)

[foodfiend]

Originally posted by beckms
Take a walk on the wild side!

Actually this convinces me to toss it.

[AvrilH]

Originally posted by cher48603

My DH must be related to yours;)

LOL.

That's a whole thread unto itself: Is my SO related to your SO?

[beckms]

Well, glad I could help.:p Could you point us in the direction of the recipe?

[NewMrsG]

Originally posted by cher48603

My DH must be related to yours;)

And mine! I prepped a beef stew for the crockpot and my husband hooked it up to the automatic timer, which never went off - so essentially raw meat sat on the kitchen table for approximately 11 hours - and he was incredulous that I threw it out!

[foodfiend]

beckms, this is for you
CREAMY FENNEL AND POTATO SOUP
Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. The soup can be made a day ahead and rewarmed before serving.

2 tablespoons olive oil
6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved
2 medium onions, chopped
8 ounces white-skinned potatoes, peeled, diced
4 cups (or more) canned low-salt chicken broth
2 teaspoons (or more) fresh lemon juice

1 cup whipping cream
1 teaspoon fennel seeds, finely crushed
3/4 teaspoon dried tarragon

Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Sauté until slightly softened, about 8 minutes. Add 4 cups broth and 2 teaspoons lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.

Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.

Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.)

Ladle soup into 8 bowls. Garnish with reserved fennel fronds and serve.

Makes 8 first-course servings.


Notes: I've made this using 2% milk and half and half cream. Ilike the half and half version best. I also have left out the dried herbs and upped the salt, pepper and lemon. I prefer this taste.

[bluestocking]

My DH is the opposite of yours...if something is on the counter for half an hour he gets nervous, and if raw meat is in the frig for a day he wants it to be in the freezer. He once threw out chicken in the frig I had prepped for an oriental dish because he thought it was old!!! You can imagine my reaction when I went to get it...when the fireworks ended, popcorn for supper that night....:rolleyes: