"jinx the minx" > wrote in message
...
> "Julie Bove" > wrote:
>> "Becca EmaNymton" > wrote in message
>> ...
>>> On 12/23/2014 5:16 PM, Nellie wrote:
>>>> On Tuesday, December 23, 2014 2:32:05 PM UTC-8, jmcquown wrote:
>>>>> On 12/23/2014 4:50 PM, Nellie wrote:
>>>>>> Hey, I haven't been here in ages, but now I need your wise
>>>>>> counsel.
>>>>>>
>>>>>> Yesterday I made a green bean casserole with my homemade cream of
>>>>>> mushroom soup. I made the soup using soy milk. It accidentally
>>>>>> got left outside all night. I live in the SFBA and the nighttime
>>>>>> temps were in the high 50s.
>>>>>>
>>>>>> What do you think? Does soy milk go bad? Would you serve it?
>>>>>> I'm leaning against, but could use your thoughts as well.
>>>>>>
>>>>>> TIA Nellie
>>>>>>
>>>>>
>>>>> I think I have to wonder why you set the casserole outside.
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> Because every single surface was taken by something. The casserole
>>>> was hot and we didn't want to put it in the fridge. We have a counter
>>>> right outside our kitchen window so there it went to cool.
>>>>
>>>> You can see the logic in that, can't you?
>>>>
>>>> Nellie
>>>
>>> We have a utility room that can be heated, but it isn't; this morning, I
>>> > sat cupcakes in there, on wire racks to cool. People probably do
>>>> things > like that, often.
>>
>> But that's not the same thing as a casserole. Why one would make it
>> ahead to cool is beyond me. I have a casserole in my fridge that I made
>> ahead of time but it hasn't been baked yet.
>
> Says the woman who cooks all her meat as soon as she buys it and then
> freezes it. LMAO

I most certainly do not. You people here keep saying that but it isn't true
at all!

"Doris Night" > wrote in message
...
> On Thu, 25 Dec 2014 09:19:30 +1100, Jeßus > wrote:
>
>>On Wed, 24 Dec 2014 13:47:55 -0800, "Julie Bove"
> wrote:
>>
>>>"Becca EmaNymton" > wrote in message
...
>>>> We have a utility room that can be heated, but it isn't; this morning,
>>>> I
>>>> sat cupcakes in there, on wire racks to cool. People probably do things
>>>> like that, often.
>>>
>>>But that's not the same thing as a casserole. Why one would make it
>>>ahead
>>>to cool is beyond me.
>>
>>Umm... so it can be reheated and eaten right away without having to
>>make it from scratch right there and then? You've got to be back in
>>troll mode again - nobody can possibly be that stupid.
>>
>>>I have a casserole in my fridge that I made ahead of
>>>time but it hasn't been baked yet.
>>
>>That's fine, but you can't eat it on short notice, can you?
>
> Whatever will happen if her husband wants food IMMEDIATELY and that
> casserole is still in its raw state.

It's not for him.

On 12/24/2014 11:04 PM, Julie Bove wrote:
>
> "jinx the minx" > wrote in message
> ...
>
>> "Julie Bove" > wrote:
>>> "Becca EmaNymton" > wrote in message
>>> ...
>>>> On 12/23/2014 5:16 PM, Nellie wrote:
>>>>> On Tuesday, December 23, 2014 2:32:05 PM UTC-8, jmcquown wrote:
>>>>>> On 12/23/2014 4:50 PM, Nellie wrote:
>>>>>>> Hey, I haven't been here in ages, but now I need your wise
>>>>>>> counsel.
>>>>>>>
>>>>>>> Yesterday I made a green bean casserole with my homemade cream of
>>>>>>> mushroom soup. I made the soup using soy milk. It accidentally
>>>>>>> got left outside all night. I live in the SFBA and the nighttime
>>>>>>> temps were in the high 50s.
>>>>>>>
>>>>>>> What do you think? Does soy milk go bad? Would you serve it?
>>>>>>> I'm leaning against, but could use your thoughts as well.
>>>>>>>
>>>>>>> TIA Nellie
>>>>>>>
>>>>>>
>>>>>> I think I have to wonder why you set the casserole outside.
>>>>>>
>>>>>> Jill
>>>>>
>>>>>
>>>>> Because every single surface was taken by something. The casserole
>>>>> was hot and we didn't want to put it in the fridge. We have a counter
>>>>> right outside our kitchen window so there it went to cool.
>>>>>
>>>>> You can see the logic in that, can't you?
>>>>>
>>>>> Nellie
>>>>
>>>> We have a utility room that can be heated, but it isn't; this
>>>> morning, I
>>>> > sat cupcakes in there, on wire racks to cool. People probably do
>>>>> things > like that, often.
>>>
>>> But that's not the same thing as a casserole. Why one would make it
>>> ahead to cool is beyond me. I have a casserole in my fridge that I made
>>> ahead of time but it hasn't been baked yet.
>>
>> Says the woman who cooks all her meat as soon as she buys it and then
>> freezes it. LMAO
>
> I most certainly do not. You people here keep saying that but it isn't
> true at all!

Sorry but I'm not going to dig through the archives to figure out when
you said you cook meat when you bring it home from the store. You said
you cook it then freeze it. We can't all be suffering from mass delusions.

Jill

On 12/24/2014 11:01 PM, Julie Bove wrote:
> She said overnight. That's usually at least 8 hours and she said it was
> above 50 degrees. If she wants to give someone food poisoning, that's
> her business. I grew up being told to fear green beans because of
> botulism.

Okay, you were fine up to the the point about overnight, 50 degrees.
But growing up being told to fear green beans? I find that pretty funny.

Jill

Nellie wrote:
>
> It accidentally got left outside all night.

I left my casserole out in the rain.
It took so long to make it,
and I'll never have the recipe again.
Oh nooooo . . .

"jmcquown" > wrote in message
...
> On 12/24/2014 11:04 PM, Julie Bove wrote:
>>
>> "jinx the minx" > wrote in message
>> ...
>>
>>> "Julie Bove" > wrote:
>>>> "Becca EmaNymton" > wrote in message
>>>> ...
>>>>> On 12/23/2014 5:16 PM, Nellie wrote:
>>>>>> On Tuesday, December 23, 2014 2:32:05 PM UTC-8, jmcquown wrote:
>>>>>>> On 12/23/2014 4:50 PM, Nellie wrote:
>>>>>>>> Hey, I haven't been here in ages, but now I need your wise
>>>>>>>> counsel.
>>>>>>>>
>>>>>>>> Yesterday I made a green bean casserole with my homemade cream of
>>>>>>>> mushroom soup. I made the soup using soy milk. It accidentally
>>>>>>>> got left outside all night. I live in the SFBA and the nighttime
>>>>>>>> temps were in the high 50s.
>>>>>>>>
>>>>>>>> What do you think? Does soy milk go bad? Would you serve it?
>>>>>>>> I'm leaning against, but could use your thoughts as well.
>>>>>>>>
>>>>>>>> TIA Nellie
>>>>>>>>
>>>>>>>
>>>>>>> I think I have to wonder why you set the casserole outside.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>>
>>>>>> Because every single surface was taken by something. The casserole
>>>>>> was hot and we didn't want to put it in the fridge. We have a counter
>>>>>> right outside our kitchen window so there it went to cool.
>>>>>>
>>>>>> You can see the logic in that, can't you?
>>>>>>
>>>>>> Nellie
>>>>>
>>>>> We have a utility room that can be heated, but it isn't; this
>>>>> morning, I
>>>>> > sat cupcakes in there, on wire racks to cool. People probably do
>>>>>> things > like that, often.
>>>>
>>>> But that's not the same thing as a casserole. Why one would make it
>>>> ahead to cool is beyond me. I have a casserole in my fridge that I
>>>> made
>>>> ahead of time but it hasn't been baked yet.
>>>
>>> Says the woman who cooks all her meat as soon as she buys it and then
>>> freezes it. LMAO
>>
>> I most certainly do not. You people here keep saying that but it isn't
>> true at all!
>
> Sorry but I'm not going to dig through the archives to figure out when you
> said you cook meat when you bring it home from the store. You said you
> cook it then freeze it. We can't all be suffering from mass delusions.

Yes. I do that sometimes. But most certainly not *all* meat. When I
posted of doing that was when I bought some really crappy meat that I wound
up throwing out as nobody would eat it. I had been told that it was good
which is why I bought it. The packages were buy one and get two free. So I
had a ton as they were large packages. I bought two different kinds, all
inedible. I will not buy meat from that store again. I had to cook that up
so that it wouldn't go to waste. I don't like cooking meat from frozen. I
also cook individual chicken breasts and ground beef both plain and taco
seasoned which I put in individual servings for freezing. Angela and I eat
these things. I don't think there is anything unusual there.

I am cooking 8 pounds of roast beef right now. I bought it fresh and it was
never frozen. As it is a lot of meat, it is possible that I will put some
of it in the freezer. But I will have to wait and see how husband is doing.
There are times when he eats meat like crazy and other times when he
doesn't. If he doesn't, then I will. I didn't want quite this much meat
but that's what I got. That's another story.

"jmcquown" > wrote in message
...
> On 12/24/2014 11:01 PM, Julie Bove wrote:
>> She said overnight. That's usually at least 8 hours and she said it was
>> above 50 degrees. If she wants to give someone food poisoning, that's
>> her business. I grew up being told to fear green beans because of
>> botulism.
>
> Okay, you were fine up to the the point about overnight, 50 degrees. But
> growing up being told to fear green beans? I find that pretty funny.

Oh it's funny the a woman died? I don't think so. It was on the news. My
grandma couldn't grasp the fact that they were home canned green beans and
the woman likely did something wrong when she canned them. But they were
warning people to make sure to fully heat their cooked beans before eating
them. So... The only beans we ever got at her house were cooked to mush.
It wasn't funny and the poor woman was terrified that if she didn't do this,
we would all die.

"Julie Bove" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 12/24/2014 11:01 PM, Julie Bove wrote:
>>> She said overnight. That's usually at least 8 hours and she said it was
>>> above 50 degrees. If she wants to give someone food poisoning, that's
>>> her business. I grew up being told to fear green beans because of
>>> botulism.
>>
>> Okay, you were fine up to the the point about overnight, 50 degrees. But
>> growing up being told to fear green beans? I find that pretty funny.
>
> Oh it's funny the a woman died? I don't think so. It was on the news.
> My grandma couldn't grasp the fact that they were home canned green beans
> and the woman likely did something wrong when she canned them. But they
> were warning people to make sure to fully heat their cooked beans before
> eating them. So... The only beans we ever got at her house were cooked
> to mush. It wasn't funny and the poor woman was terrified that if she
> didn't do this, we would all die.

Heat kills botulin and neutralizes the toxin. I think it is 140F but it
could be 160F. In any case, a GB casserole is cooked to much higher a
temperature than that. Don't know why GBs would be so vulnerable as they do
not actually grow in the soil as do say mushrooms.



---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

"Julie Bove" > wrote in message
...
>
> "Janet" > wrote in message
> t...
>> In article >, says...
>>>
>>> "Nellie" > wrote in message
>>> ...
>>> > Hey, I haven't been here in ages, but now I need your wise counsel.
>>> >
>>> > Yesterday I made a green bean casserole with my homemade cream of
>>> > mushroom
>>> > soup. I made the soup using soy milk. It accidentally got left outside
>>> > all
>>> > night. I live in the SFBA and the nighttime temps were in the high
>>> > 50s.
>>> >
>>> > What do you think? Does soy milk go bad? Would you serve it? I'm
>>> > leaning against, but could use your thoughts as well.
>>> >
>>> > TIA
>>> > Nellie
>>>
>>> For sure I would toss it. Not only does soy milk go bad but green beans
>>> as
>>> well.
>>
>> Green beans GROW OUTSIDE in warmer temps than 50 F, they hang on the
>> vine for a week or more without going bad; and that's even before
>> they've been cooked.
>>
>> Janet UK
>
> Yeah and they're on the vine and not processed while growing. Not the
> same thing at all!

What part of the processing makes them vulnerable to botulin?



---
This email has been checked for viruses by Avast antivirus software.
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"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/24/2014 11:01 PM, Julie Bove wrote:
>>>> She said overnight. That's usually at least 8 hours and she said it
>>>> was
>>>> above 50 degrees. If she wants to give someone food poisoning, that's
>>>> her business. I grew up being told to fear green beans because of
>>>> botulism.
>>>
>>> Okay, you were fine up to the the point about overnight, 50 degrees. But
>>> growing up being told to fear green beans? I find that pretty funny.
>>
>> Oh it's funny the a woman died? I don't think so. It was on the news.
>> My grandma couldn't grasp the fact that they were home canned green beans
>> and the woman likely did something wrong when she canned them. But they
>> were warning people to make sure to fully heat their cooked beans before
>> eating them. So... The only beans we ever got at her house were cooked
>> to mush. It wasn't funny and the poor woman was terrified that if she
>> didn't do this, we would all die.
>
> Heat kills botulin and neutralizes the toxin. I think it is 140F but it
> could be 160F. In any case, a GB casserole is cooked to much higher a
> temperature than that. Don't know why GBs would be so vulnerable as they
> do not actually grow in the soil as do say mushrooms.

In this case it would be *was* cooked. Not *is* cooked. And I would
surmise that the fact that they were green beans had little to do with it.
But I'm no canning expert. In this case, the beans were cooked and left
out. Cooked and served? Not a problem. Cooked and left out? Different
story.

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Janet" > wrote in message
>> t...
>>> In article >, says...
>>>>
>>>> "Nellie" > wrote in message
>>>> ...
>>>> > Hey, I haven't been here in ages, but now I need your wise counsel.
>>>> >
>>>> > Yesterday I made a green bean casserole with my homemade cream of
>>>> > mushroom
>>>> > soup. I made the soup using soy milk. It accidentally got left
>>>> > outside all
>>>> > night. I live in the SFBA and the nighttime temps were in the high
>>>> > 50s.
>>>> >
>>>> > What do you think? Does soy milk go bad? Would you serve it? I'm
>>>> > leaning against, but could use your thoughts as well.
>>>> >
>>>> > TIA
>>>> > Nellie
>>>>
>>>> For sure I would toss it. Not only does soy milk go bad but green
>>>> beans as
>>>> well.
>>>
>>> Green beans GROW OUTSIDE in warmer temps than 50 F, they hang on the
>>> vine for a week or more without going bad; and that's even before
>>> they've been cooked.
>>>
>>> Janet UK
>>
>> Yeah and they're on the vine and not processed while growing. Not the
>> same thing at all!
>
> What part of the processing makes them vulnerable to botulin?

I've never canned vegetables and probably wouldn't. My mom canned tons of
tomatoes and I have canned fruit. Those things can all be done in a water
bath. Vegetables require different equipment to can them safely. But this
incident occurred around 1960 and I suspect in those days people did all
sort of things with canning that they would know are not necessarily safe to
do today.

I am not saying that a person can't get food poisoning from fresh produce.
They certainly can. This is one reason why we are told to wash it before
eating. But once you have cooked it, if it wasn't handled safely, all bets
are off. And this, IMO wasn't handled safely.

"Doris Night" > wrote in message
...
> On Wed, 24 Dec 2014 10:20:30 -0600, Becca EmaNymton
> > wrote:
>
>>On 12/23/2014 5:16 PM, Nellie wrote:
>>> On Tuesday, December 23, 2014 2:32:05 PM UTC-8, jmcquown wrote:
>>>> On 12/23/2014 4:50 PM, Nellie wrote:
>>>>> Hey, I haven't been here in ages, but now I need your wise
>>>>> counsel.
>>>>>
>>>>> Yesterday I made a green bean casserole with my homemade cream of
>>>>> mushroom soup. I made the soup using soy milk. It accidentally
>>>>> got left outside all night. I live in the SFBA and the nighttime
>>>>> temps were in the high 50s.
>>>>>
>>>>> What do you think? Does soy milk go bad? Would you serve it?
>>>>> I'm leaning against, but could use your thoughts as well.
>>>>>
>>>>> TIA Nellie
>>>>>
>>>>
>>>> I think I have to wonder why you set the casserole outside.
>>>>
>>>> Jill
>>>
>>>
>>> Because every single surface was taken by something. The casserole
>>> was hot and we didn't want to put it in the fridge. We have a counter
>>> right outside our kitchen window so there it went to cool.
>>>
>>> You can see the logic in that, can't you?
>>>
>>> Nellie
>>
>>We have a utility room that can be heated, but it isn't; this morning, I
>>sat cupcakes in there, on wire racks to cool. People probably do things
>>like that, often.
>
> Right at this moment, there is a large saucepan sitting on my deck,
> containing the (uncooked) green beans and carrots for my Christmas
> dinner tomorrow. The veggies are covered with water, and there's a lid
> on the pan.

) Sounds familiar



> There wasn't enough room in my fridge for this, and the house is too
> hot to leave it on the counter.
>
> Doris

--
http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...
> On Thu, 25 Dec 2014 07:20:56 +1100, Jeßus > wrote:
>
>>On Wed, 24 Dec 2014 15:11:50 -0500, jmcquown >
>>wrote:
>>
>>>On 12/24/2014 2:36 PM, Bruce wrote:
>>>> On Tue, 23 Dec 2014 15:40:22 -0800 (PST), Nellie
>>>> > wrote:
>>>>
>>>>> On Tuesday, December 23, 2014 3:30:25 PM UTC-8, jmcquown wrote:
>>>>>> On 12/23/2014 6:20 PM, Nellie wrote:
>>>>>>> On Tuesday, December 23, 2014 3:03:16 PM UTC-8, jmcquown wrote:
>>>>>>>> On 12/23/2014 5:36 PM, Jeßus wrote:
>>>>>>>>> On Tue, 23 Dec 2014 17:31:59 -0500, jmcquown
>>>>>>>>> >
>>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>>> On 12/23/2014 4:50 PM, Nellie wrote:
>>>>>>>>>>> Hey, I haven't been here in ages, but now I need your wise
>>>>>>>>>>> counsel.
>>>>>>>>>>>
>>>>>>>>>>> Yesterday I made a green bean casserole with my homemade cream
>>>>>>>>>>> of mushroom soup. I made the soup using soy milk. It
>>>>>>>>>>> accidentally got left outside all night. I live in the SFBA and
>>>>>>>>>>> the nighttime temps were in the high 50s.
>>>>>>>>>>>
>>>>>>>>>>> What do you think? Does soy milk go bad? Would you serve it?
>>>>>>>>>>> I'm leaning against, but could use your thoughts as well.
>>>>>>>>>>>
>>>>>>>>>>> TIA
>>>>>>>>>>> Nellie
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I think I have to wonder why you set the casserole outside.
>>>>>>>>>
>>>>>>>>> I do that when making stock in winter so to separate the fat from
>>>>>>>>> the
>>>>>>>>> stock.
>>>>>>>>>
>>>>>>>> Oh come on! 50°F is hardly "winter weather". Trolling, yet again,
>>>>>>>> hasn't been here in ages!
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> Are you saying I am trolling? Funny, because awhile back sf didn't
>>>>>>> recognize me and you
>>>>> stated that I was not an unknown, that I used to post frequently. I
>>>>> guess you forgot.
>>>>>>>
>>>>>>> Nellie
>>>>>>>
>>>>>> I apologize, Nellie. You are not a troll. It did sort of come
>>>>>> across
>>>>>> as a troll-like post, though. <G> I guess I've never thought about
>>>>>> setting food outside to cool. It's never been cold enough where I've
>>>>>> lived to do that. I think of cooling as in the refrigerator. Sorry!
>>>>>>
>>>>>> Jill
>>>>>
>>>>>
>>>>> Yeah, no problem. Even if I was a one-time poster, I wonder why the
>>>>> knee-jerk troll
>>>>> comment. There are lots of lurkers here and why wouldn't one come
>>>>> forward to ask a question?
>>>>
>>>> McBiddy even thinks I'm a troll. I wouldn't worry about it.
>>>>
>>>Anyone who calls me McBiddy apparently is a troll. Maybe talk more
>>>about food to change my mind... meanwhile enjoy your online romance with
>>>Ophelia.
>>
>>All anyone has to do is look at his posts from the past 12 to 24
>>months (keeping in mind he has used various nyms here). Up until the
>>past few months at least, all his posts were singular smart-ass
>>comments in any given thread, then he moved onto another thread to do
>>the same again. It's all there for anyone to see if they bother to
>>look. He's essentially a troll.
>
> Widdle Brwuthie is essentially A FAGGOTTROLL! LOL-LOL

Awww is lickle Jillie jealous??? Pity she can't understand that in this
place, some people can be civil to each other. Not in her world anyway.

--
http://www.helpforheroes.org.uk/shop/

On 12/25/2014 1:43 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 12/24/2014 11:01 PM, Julie Bove wrote:
>>> She said overnight. That's usually at least 8 hours and she said it was
>>> above 50 degrees. If she wants to give someone food poisoning, that's
>>> her business. I grew up being told to fear green beans because of
>>> botulism.
>>
>> Okay, you were fine up to the the point about overnight, 50 degrees.
>> But growing up being told to fear green beans? I find that pretty funny.
>
> Oh it's funny the a woman died? I don't think so. It was on the news.
> My grandma couldn't grasp the fact that they were home canned green
> beans and the woman likely did something wrong when she canned them.
> But they were warning people to make sure to fully heat their cooked
> beans before eating them. So... The only beans we ever got at her
> house were cooked to mush. It wasn't funny and the poor woman was
> terrified that if she didn't do this, we would all die.

*NOW* you embellish the story. You made no mention of anyone dying, or
that it was from improper home canning of green beans. All you said was
you were *told* to fear green beans. Big difference there.

Jill

Nellie wrote:

> Yesterday I made a green bean casserole with my homemade cream of
> mushroom soup. I made the soup using soy milk. It accidentally got
> left outside all night. I live in the SFBA and the nighttime temps
> were in the high 50s.
>
> What do you think? Does soy milk go bad?

Yes.

> Would you serve it?

No.

> I'm leaning against, but could use your thoughts as well.

See above.

> TIA
>
> Nellie

YW.

-S-

"jmcquown" > wrote in message
...
> On 12/25/2014 1:43 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/24/2014 11:01 PM, Julie Bove wrote:
>>>> She said overnight. That's usually at least 8 hours and she said it
>>>> was
>>>> above 50 degrees. If she wants to give someone food poisoning, that's
>>>> her business. I grew up being told to fear green beans because of
>>>> botulism.
>>>
>>> Okay, you were fine up to the the point about overnight, 50 degrees.
>>> But growing up being told to fear green beans? I find that pretty
>>> funny.
>>
>> Oh it's funny the a woman died? I don't think so. It was on the news.
>> My grandma couldn't grasp the fact that they were home canned green
>> beans and the woman likely did something wrong when she canned them.
>> But they were warning people to make sure to fully heat their cooked
>> beans before eating them. So... The only beans we ever got at her
>> house were cooked to mush. It wasn't funny and the poor woman was
>> terrified that if she didn't do this, we would all die.
>
> *NOW* you embellish the story. You made no mention of anyone dying, or
> that it was from improper home canning of green beans. All you said was
> you were *told* to fear green beans. Big difference there.

I'm not embellishing anything. I know I have told this story here before.

On Wed, 24 Dec 2014 20:01:06 -0800, "Julie Bove"
> wrote:

snip
>She said overnight. That's usually at least 8 hours and she said it was
>above 50 degrees. If she wants to give someone food poisoning, that's her
>business. I grew up being told to fear green beans because of botulism.

That only applies if you are 'canning' vegetables, i.e., in this case,
green beans. Or, if commercially canned vegetables are in a bulging
or leaking can. Botulism is a result of an anaerobic environment.
Please read
http://pickyourown.org/botulism.htm
Janet US

On Wed, 24 Dec 2014 23:35:06 -0500, jmcquown >
wrote:

> On 12/24/2014 11:01 PM, Julie Bove wrote:
> > She said overnight. That's usually at least 8 hours and she said it was
> > above 50 degrees. If she wants to give someone food poisoning, that's
> > her business. I grew up being told to fear green beans because of
> > botulism.
>
> Okay, you were fine up to the the point about overnight, 50 degrees.
> But growing up being told to fear green beans? I find that pretty funny.
>
I think it was canning information being passed down through the ages,
but the canning part got lost somewhere along the way.


--
A kitchen without a cook is just a room.

On Thu, 25 Dec 2014 09:18:37 -0500, jmcquown >
wrote:

> On 12/25/2014 1:43 AM, Julie Bove wrote:
> >
> > "jmcquown" > wrote in message
> > ...
> >> On 12/24/2014 11:01 PM, Julie Bove wrote:
> >>> She said overnight. That's usually at least 8 hours and she said it was
> >>> above 50 degrees. If she wants to give someone food poisoning, that's
> >>> her business. I grew up being told to fear green beans because of
> >>> botulism.
> >>
> >> Okay, you were fine up to the the point about overnight, 50 degrees.
> >> But growing up being told to fear green beans? I find that pretty funny.
> >
> > Oh it's funny the a woman died? I don't think so. It was on the news.
> > My grandma couldn't grasp the fact that they were home canned green
> > beans and the woman likely did something wrong when she canned them.
> > But they were warning people to make sure to fully heat their cooked
> > beans before eating them. So... The only beans we ever got at her
> > house were cooked to mush. It wasn't funny and the poor woman was
> > terrified that if she didn't do this, we would all die.
>
> *NOW* you embellish the story. You made no mention of anyone dying, or
> that it was from improper home canning of green beans. All you said was
> you were *told* to fear green beans. Big difference there.
>
She always eliminates important details and plays gotcha.


--
A kitchen without a cook is just a room.

On Thu, 25 Dec 2014 08:34:15 -0800, "Julie Bove"
> wrote:

> I know I have told this story here before.

So what?

--
A kitchen without a cook is just a room.

On Thu, 25 Dec 2014 00:27:44 -0800, "Paul M. Cook" >
wrote:


snip
>>>
>>> Green beans GROW OUTSIDE in warmer temps than 50 F, they hang on the
>>> vine for a week or more without going bad; and that's even before
>>> they've been cooked.
>>>
>>> Janet UK
>>
>> Yeah and they're on the vine and not processed while growing. Not the
>> same thing at all!
>
>What part of the processing makes them vulnerable to botulin?
>
http://pickyourown.org/botulism.htm
Janet US

"Julie Bove" > wrote in message
...
>
> "jmcquown" > wrote in message

>> *NOW* you embellish the story. You made no mention of anyone dying, or
>> that it was from improper home canning of green beans. All you said was
>> you were *told* to fear green beans. Big difference there.
>
> I'm not embellishing anything. I know I have told this story here before.

Most stories are told here many times so go for it.

Cheri

On Wed, 24 Dec 2014 20:56:49 -0500, Doris Night
> wrote:

>On Thu, 25 Dec 2014 09:19:30 +1100, Jeßus > wrote:
>
>>On Wed, 24 Dec 2014 13:47:55 -0800, "Julie Bove"
> wrote:
>>
>>>"Becca EmaNymton" > wrote in message
...
>>>> We have a utility room that can be heated, but it isn't; this morning, I
>>>> sat cupcakes in there, on wire racks to cool. People probably do things
>>>> like that, often.
>>>
>>>But that's not the same thing as a casserole. Why one would make it ahead
>>>to cool is beyond me.
>>
>>Umm... so it can be reheated and eaten right away without having to
>>make it from scratch right there and then? You've got to be back in
>>troll mode again - nobody can possibly be that stupid.
>>
>>>I have a casserole in my fridge that I made ahead of
>>>time but it hasn't been baked yet.
>>
>>That's fine, but you can't eat it on short notice, can you?
>
>Whatever will happen if her husband wants food IMMEDIATELY and that
>casserole is still in its raw state.

Indeed. I guess it increases the chance of the uncooked casserole
getting too old so she can have another opportunity to throw some more
food out.

On Wed, 24 Dec 2014 20:03:30 -0800, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> On Tue, 23 Dec 2014 22:24:34 -0800, "Julie Bove"
>> > wrote:
>>
>>
>> snip
>>>I got bugs in my bread container and rats can push covers off.
>>
>> Rats? Really? You live where there is a lot of crime and you have
>> rats. That is a dangerous and unhealthy place to live. I'm sorry.
>> Janet US
>
>Well, dur!

That figures.

On Tue, 23 Dec 2014 17:11:36 -0800, "Julie Bove"
> wrote:

>"Nellie" > wrote in message
...
>> Hey, I haven't been here in ages, but now I need your wise counsel.
>>
>> Yesterday I made a green bean casserole with my homemade cream of mushroom
>> soup. I made the soup using soy milk. It accidentally got left outside all
>> night. I live in the SFBA and the nighttime temps were in the high 50s.
>>
>> What do you think? Does soy milk go bad? Would you serve it? I'm
>> leaning against, but could use your thoughts as well.
>
>For sure I would toss it. Not only does soy milk go bad but green beans as
>well.

It disgusts me how much food you throw out. Youre always throwing
something out for the dumbest reasons.

On 12/25/2014 11:34 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 12/25/2014 1:43 AM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 12/24/2014 11:01 PM, Julie Bove wrote:
>>>>> She said overnight. That's usually at least 8 hours and she said
>>>>> it was
>>>>> above 50 degrees. If she wants to give someone food poisoning, that's
>>>>> her business. I grew up being told to fear green beans because of
>>>>> botulism.
>>>>
>>>> Okay, you were fine up to the the point about overnight, 50 degrees.
>>>> But growing up being told to fear green beans? I find that pretty
>>>> funny.
>>>
>>> Oh it's funny the a woman died? I don't think so. It was on the news.
>>> My grandma couldn't grasp the fact that they were home canned green
>>> beans and the woman likely did something wrong when she canned them.
>>> But they were warning people to make sure to fully heat their cooked
>>> beans before eating them. So... The only beans we ever got at her
>>> house were cooked to mush. It wasn't funny and the poor woman was
>>> terrified that if she didn't do this, we would all die.
>>
>> *NOW* you embellish the story. You made no mention of anyone dying,
>> or that it was from improper home canning of green beans. All you
>> said was you were *told* to fear green beans. Big difference there.
>
> I'm not embellishing anything. I know I have told this story here before.

Gee, and me sitting here in my cheap glasses didn't hang on every word
and remember it? LOLOL

Jill

On 12/25/2014 1:20 PM, sf wrote:
> On Thu, 25 Dec 2014 09:18:37 -0500, jmcquown >
> wrote:
>
>> *NOW* you embellish the story. You made no mention of anyone dying, or
>> that it was from improper home canning of green beans. All you said was
>> you were *told* to fear green beans. Big difference there.
>>
> She always eliminates important details and plays gotcha.
>
>
She thinks we actually follow her train of thought, ambiguous though it
usually is. Or maybe we're supposed to be clairvoyant.

All she said initially was she was raised to fear green beans. That's
what prompted me to react "Uh, what?" Then the embellished, yes,
fleshed out with more details about bad canning. Sort of important to
the story.

She said it was all over the news. Sorry, not my news. Then again, I
wasn't watching the news in 1960. I doubt she was, either.

Jill

In article >, says...
>
> "jmcquown" > wrote in message
> ...
> > On 12/25/2014 1:43 AM, Julie Bove wrote:
> >>
> >> "jmcquown" > wrote in message
> >> ...
> >>> On 12/24/2014 11:01 PM, Julie Bove wrote:
> >>>> She said overnight. That's usually at least 8 hours and she said it
> >>>> was
> >>>> above 50 degrees. If she wants to give someone food poisoning, that's
> >>>> her business. I grew up being told to fear green beans because of
> >>>> botulism.
> >>>
> >>> Okay, you were fine up to the the point about overnight, 50 degrees.
> >>> But growing up being told to fear green beans? I find that pretty
> >>> funny.
> >>
> >> Oh it's funny the a woman died? I don't think so. It was on the news.
> >> My grandma couldn't grasp the fact that they were home canned green
> >> beans and the woman likely did something wrong when she canned them.
> >> But they were warning people to make sure to fully heat their cooked
> >> beans before eating them. So... The only beans we ever got at her
> >> house were cooked to mush. It wasn't funny and the poor woman was
> >> terrified that if she didn't do this, we would all die.
> >
> > *NOW* you embellish the story. You made no mention of anyone dying, or
> > that it was from improper home canning of green beans. All you said was
> > you were *told* to fear green beans. Big difference there.
>
> I'm not embellishing anything. I know I have told this story here before.

If you're hoping repetition of your embelishments makes your
stories more credible, dream on :-)

Janet UK

In article >,
says...
>
> On Thu, 25 Dec 2014 00:27:44 -0800, "Paul M. Cook" >
> wrote:
>
>
> snip
> >>>
> >>> Green beans GROW OUTSIDE in warmer temps than 50 F, they hang on the
> >>> vine for a week or more without going bad; and that's even before
> >>> they've been cooked.
> >>>
> >>> Janet UK
> >>
> >> Yeah and they're on the vine and not processed while growing. Not the
> >> same thing at all!
> >
> >What part of the processing makes them vulnerable to botulin?
> >
> http://pickyourown.org/botulism.htm
> Janet US

which tells you; "Botulism spores are present on most fresh food
surfaces. Because they grow only in the absence of air, they are
harmless on fresh foods."

IOW, you are not going to get botulism from fresh green beans, or
commercially canned or frozen.


JanetUK

In article >,
says...
>
> On Tue, 23 Dec 2014 17:11:36 -0800, "Julie Bove"
> > wrote:
>
> >"Nellie" > wrote in message
> ...
> >> Hey, I haven't been here in ages, but now I need your wise counsel.
> >>
> >> Yesterday I made a green bean casserole with my homemade cream of mushroom
> >> soup. I made the soup using soy milk. It accidentally got left outside all
> >> night. I live in the SFBA and the nighttime temps were in the high 50s.
> >>
> >> What do you think? Does soy milk go bad? Would you serve it? I'm
> >> leaning against, but could use your thoughts as well.
> >
> >For sure I would toss it. Not only does soy milk go bad but green beans as
> >well.
>
> It disgusts me how much food you throw out. Youre always throwing
> something out for the dumbest reasons.

Usually in the same breath as bleating how she buys cheap/reduced/crap
food to save money

JANET uk

On Tuesday, December 23, 2014 7:11:51 PM UTC-6, Julie Bove wrote:
> "Nellie" > wrote in message
> ...
> > Hey, I haven't been here in ages, but now I need your wise counsel.
> >
> > Yesterday I made a green bean casserole with my homemade cream of mushroom
> > soup. I made the soup using soy milk. It accidentally got left outside all
> > night. I live in the SFBA and the nighttime temps were in the high 50s.
> >
> > What do you think? Does soy milk go bad? Would you serve it? I'm
> > leaning against, but could use your thoughts as well.
> >
> > TIA
> > Nellie
>
> For sure I would toss it. Not only does soy milk go bad but green beans as
> well.

Your genes should be tossed on the trash heap. Your daughter should get her
tubes tied.

--Bryan

"Janet B" > wrote in message
...
> On Wed, 24 Dec 2014 20:01:06 -0800, "Julie Bove"
> > wrote:
>
> snip
>>She said overnight. That's usually at least 8 hours and she said it was
>>above 50 degrees. If she wants to give someone food poisoning, that's her
>>business. I grew up being told to fear green beans because of botulism.
>
> That only applies if you are 'canning' vegetables, i.e., in this case,
> green beans. Or, if commercially canned vegetables are in a bulging
> or leaking can. Botulism is a result of an anaerobic environment.
> Please read
> http://pickyourown.org/botulism.htm
> Janet US

Nope. I did look it up. Can also apply to baked potatoes wrapped in foil
if not refrigerated or kept hot. I know a person who bakes them this way
then lets them sit on the counter for days. And yes, she is frequently ill.
Can also apply to restaurant food kept at an improper temp. And my grandma
did serve canned green beans. No frozen veggies in those days because she
didn't have a freezer to accommodate such things.

"sf" > wrote in message
...
> On Wed, 24 Dec 2014 23:35:06 -0500, jmcquown >
> wrote:
>
>> On 12/24/2014 11:01 PM, Julie Bove wrote:
>> > She said overnight. That's usually at least 8 hours and she said it
>> > was
>> > above 50 degrees. If she wants to give someone food poisoning, that's
>> > her business. I grew up being told to fear green beans because of
>> > botulism.
>>
>> Okay, you were fine up to the the point about overnight, 50 degrees.
>> But growing up being told to fear green beans? I find that pretty funny.
>>
> I think it was canning information being passed down through the ages,
> but the canning part got lost somewhere along the way.

It was a segment on the news about home canned food. But my grandma took it
to mean canned green beans only because that was what killed the woman.

"sf" > wrote in message
...
> On Thu, 25 Dec 2014 09:18:37 -0500, jmcquown >
> wrote:
>
>> On 12/25/2014 1:43 AM, Julie Bove wrote:
>> >
>> > "jmcquown" > wrote in message
>> > ...
>> >> On 12/24/2014 11:01 PM, Julie Bove wrote:
>> >>> She said overnight. That's usually at least 8 hours and she said it
>> >>> was
>> >>> above 50 degrees. If she wants to give someone food poisoning,
>> >>> that's
>> >>> her business. I grew up being told to fear green beans because of
>> >>> botulism.
>> >>
>> >> Okay, you were fine up to the the point about overnight, 50 degrees.
>> >> But growing up being told to fear green beans? I find that pretty
>> >> funny.
>> >
>> > Oh it's funny the a woman died? I don't think so. It was on the news.
>> > My grandma couldn't grasp the fact that they were home canned green
>> > beans and the woman likely did something wrong when she canned them.
>> > But they were warning people to make sure to fully heat their cooked
>> > beans before eating them. So... The only beans we ever got at her
>> > house were cooked to mush. It wasn't funny and the poor woman was
>> > terrified that if she didn't do this, we would all die.
>>
>> *NOW* you embellish the story. You made no mention of anyone dying, or
>> that it was from improper home canning of green beans. All you said was
>> you were *told* to fear green beans. Big difference there.
>>
> She always eliminates important details and plays gotcha.

I'm not playing anything and I know I have told this story here before.

"jmcquown" > wrote in message
...
> On 12/25/2014 1:20 PM, sf wrote:
>> On Thu, 25 Dec 2014 09:18:37 -0500, jmcquown >
>> wrote:
>>
>>> *NOW* you embellish the story. You made no mention of anyone dying, or
>>> that it was from improper home canning of green beans. All you said was
>>> you were *told* to fear green beans. Big difference there.
>>>
>> She always eliminates important details and plays gotcha.
>>
>>
> She thinks we actually follow her train of thought, ambiguous though it
> usually is. Or maybe we're supposed to be clairvoyant.
>
> All she said initially was she was raised to fear green beans. That's
> what prompted me to react "Uh, what?" Then the embellished, yes, fleshed
> out with more details about bad canning. Sort of important to the story.
>
> She said it was all over the news. Sorry, not my news. Then again, I
> wasn't watching the news in 1960. I doubt she was, either.

I wasn't. My dad brought the story up every time we ate green beans.

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On Thu, 25 Dec 2014 00:27:44 -0800, "Paul M. Cook" >
>> wrote:
>>
>>
>> snip
>> >>>
>> >>> Green beans GROW OUTSIDE in warmer temps than 50 F, they hang on
>> >>> the
>> >>> vine for a week or more without going bad; and that's even before
>> >>> they've been cooked.
>> >>>
>> >>> Janet UK
>> >>
>> >> Yeah and they're on the vine and not processed while growing. Not the
>> >> same thing at all!
>> >
>> >What part of the processing makes them vulnerable to botulin?
>> >
>> http://pickyourown.org/botulism.htm
>> Janet US
>
> which tells you; "Botulism spores are present on most fresh food
> surfaces. Because they grow only in the absence of air, they are
> harmless on fresh foods."
>
> IOW, you are not going to get botulism from fresh green beans, or
> commercially canned or frozen.

The article I read said that you can get from commercially canned which is
why you shouldn't use dented cans. Also mentioned baked potatoes wrapped in
foil and not kept hot or cold.

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>
>>> *NOW* you embellish the story. You made no mention of anyone dying, or
>>> that it was from improper home canning of green beans. All you said was
>>> you were *told* to fear green beans. Big difference there.
>>
>> I'm not embellishing anything. I know I have told this story here
>> before.
>
> Most stories are told here many times so go for it.

I did!

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On Tue, 23 Dec 2014 17:11:36 -0800, "Julie Bove"
>> > wrote:
>>
>> >"Nellie" > wrote in message
>> ...
>> >> Hey, I haven't been here in ages, but now I need your wise counsel.
>> >>
>> >> Yesterday I made a green bean casserole with my homemade cream of
>> >> mushroom
>> >> soup. I made the soup using soy milk. It accidentally got left outside
>> >> all
>> >> night. I live in the SFBA and the nighttime temps were in the high
>> >> 50s.
>> >>
>> >> What do you think? Does soy milk go bad? Would you serve it? I'm
>> >> leaning against, but could use your thoughts as well.
>> >
>> >For sure I would toss it. Not only does soy milk go bad but green beans
>> >as
>> >well.
>>
>> It disgusts me how much food you throw out. Youre always throwing
>> something out for the dumbest reasons.
>
> Usually in the same breath as bleating how she buys cheap/reduced/crap
> food to save money

Who does that?

On Thu, 25 Dec 2014 16:34:57 -0800, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> On Wed, 24 Dec 2014 20:01:06 -0800, "Julie Bove"
>> > wrote:
>>
>> snip
>>>She said overnight. That's usually at least 8 hours and she said it was
>>>above 50 degrees. If she wants to give someone food poisoning, that's her
>>>business. I grew up being told to fear green beans because of botulism.
>>
>> That only applies if you are 'canning' vegetables, i.e., in this case,
>> green beans. Or, if commercially canned vegetables are in a bulging
>> or leaking can. Botulism is a result of an anaerobic environment.
>> Please read
>> http://pickyourown.org/botulism.htm
>> Janet US
>
>Nope. I did look it up. Can also apply to baked potatoes wrapped in foil
>if not refrigerated or kept hot. I know a person who bakes them this way
>then lets them sit on the counter for days. And yes, she is frequently ill.
>Can also apply to restaurant food kept at an improper temp. And my grandma
>did serve canned green beans. No frozen veggies in those days because she
>didn't have a freezer to accommodate such things.

My Dear, were we or were we not discussing green beans???? My
statement applies to green beans.

Janet US

On Thu, 25 Dec 2014 16:40:03 -0800, "Julie Bove"
> wrote:

>
>"Janet" > wrote in message
et...
>> In article >,
>> says...
>>>
>>> On Thu, 25 Dec 2014 00:27:44 -0800, "Paul M. Cook" >
>>> wrote:
>>>
>>>
>>> snip
>>> >>>
>>> >>> Green beans GROW OUTSIDE in warmer temps than 50 F, they hang on
>>> >>> the
>>> >>> vine for a week or more without going bad; and that's even before
>>> >>> they've been cooked.
>>> >>>
>>> >>> Janet UK
>>> >>
>>> >> Yeah and they're on the vine and not processed while growing. Not the
>>> >> same thing at all!
>>> >
>>> >What part of the processing makes them vulnerable to botulin?
>>> >
>>> http://pickyourown.org/botulism.htm
>>> Janet US
>>
>> which tells you; "Botulism spores are present on most fresh food
>> surfaces. Because they grow only in the absence of air, they are
>> harmless on fresh foods."
>>
>> IOW, you are not going to get botulism from fresh green beans, or
>> commercially canned or frozen.
>
>The article I read said that you can get from commercially canned which is
>why you shouldn't use dented cans. Also mentioned baked potatoes wrapped in
>foil and not kept hot or cold.

Yes, yes, Julie. Please stick to the subject and don't try to divert
us with other stuff. Stick to green beans and follow through.
Janet US