“it takes a lot of balls to tell the certified nutritionist she’s wrong” -mrsbill
The well-meaning but “rules of thumb are there for a reason” nutritionist said you should throw out anything made with mayonnaise after two hours.
I get it completely that if you make macaroni salad or potato salad and put it on the family reunion picnic table in 105 degree weather for 8 hours, you could have a problem.
But I disagree that if you put mayo on a ham and cheese wrap and put that in a plastic bag and put that in a paper bag and put that in a lunch box in a backpack and put that in a school locker for 3 hours where the school is air conditioned, it will not go bad on you. And it won’t suddenly go bad at 120 minutes. It’s not “fine as frog’s hair” at 9:55 and “deadly as oleander” at 10:05.
I asked about foods like salami which hang up in the store deli department to dry for months… do they go bad?
I also talked about food spoilage after it’s been boiled for 8 hours. It’s hard for a covered pot of chicken stock to “go bad” after it’s been boiled for 8 hours.
“Bill, you might have worked in a microbiology lab but that was almost 40 years ago.”
Yes, and the point is that I DID work in a Microbiology lab and I do know something about microbiology.
Must have a lot of balls to call a professional out on a rule of thumb.
Don’t get me started on “a figure of merit” calculating units of insulin to the .1 dosage for things we estimate (carbos) with a precision of “shovelful” or “scoop”.
Maybe I had just had enough of the diabetes talk that day. 4 years ago