On Friday, September 25, 2015 at 4:30:08 PM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Friday, September 25, 2015 at 1:30:05 PM UTC-7, tert in seattle wrote:
> >> how did that happen?
> >>
> >> it was about 1/2 full (or empty depending on your outlook)
> >>
> >> was it supposed to be refrigerated?
> >
> > If you ask me, maple syrup doesn't keep very well. I'd just strain the syrup and taste it for anything funky. If it's OK, heat it up in a microwave till it's very hot and cool it in a closed container, keep it in the refrigerator and enjoy. OTOH, pouring cold syrup on pancakes sucks big time so microwave before using.
>
>
> My wife already took it back to Costco. As with most contamination around
> here, I blame the kids. I bought a smaller amount -- we don't go through
> it that fast.

You can always count on the little darlings being the most convenient of scapegoats and Costco always taking merch back. Is this a cool world or what?

On Friday, September 25, 2015 at 6:32:36 PM UTC-10, Ed Pawlowski wrote:
> On 9/25/2015 9:15 PM, dsi1 wrote:
> > On Friday, September 25, 2015 at 1:30:05 PM UTC-7, tert in seattle wrote:
> >> how did that happen?
> >>
> >> it was about 1/2 full (or empty depending on your outlook)
> >>
> >> was it supposed to be refrigerated?
> >
> > If you ask me, maple syrup doesn't keep very well. I'd just strain the syrup and taste it for anything funky. If it's OK, heat it up in a microwave till it's very hot and cool it in a closed container, keep it in the refrigerator and enjoy. OTOH, pouring cold syrup on pancakes sucks big time so microwave before using.
> > D
>
> Found this http://library.uvm.edu/maple/nutrition/index.php
> Storage
> Store maple syrup in your freezer to retain flavor and quality over an
> indefinite period of time. The syrup will not freeze solid and will
> require only about one hour at room temperature to bring it to pouring
> consistency. The amount required can be removed from the container, and
> the remainder may be returned to the freezer.
>
> If, after extended storage, mold should form on the surface of the
> syrup, the original quality can be restored. Remove the mold, heat the
> syrup to boiling, skim the surface, sterilize the container, and refill
> it with the syrup.

This is what happens when people insist on all-natural, 100%, maple syrup. Personally, I'd rather have preservatives added over moldy islands - even though the molds sometimes are quite pretty structures.

On Fri, 25 Sep 2015 20:20:02 +0000 (UTC), tert in seattle
> wrote:

> how did that happen?
>
> it was about 1/2 full (or empty depending on your outlook)
>
> was it supposed to be refrigerated?

How awful! It had to have been "contaminated" somehow because I've
kept maple syrup successfully for way too long with no mishap like
that.

--

sf

On Fri, 25 Sep 2015 14:35:49 -0600, Janet B >
wrote:

> On Fri, 25 Sep 2015 20:20:02 +0000 (UTC), tert in seattle
> > wrote:
>
> >how did that happen?
> >
> >it was about 1/2 full (or empty depending on your outlook)
> >
> >was it supposed to be refrigerated?
>
> I always have. My bottle (Costco/Kirkland) says "Refrigerate after
> Opening." My bottle also says best before Oct 29, 2010. No mold
> inside yet.
> Janet US

Just an addendum. I've never refrigerated "real" maple syrup and
haven't had any problems either.

--

sf

On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
> I don't use much maple syrup, never have refrigerated it, and have never
> had mold.
>
> No recommendation from me, this is just my experience.
>
> N.

A lot depends on what you have floating around in your kitchen. The airborne microorganisms in the kitchen we had upstairs would start to grow on rice within a few minutes of cooling down. It was less than a fifty feet away from the kitchen we use now. Those were some awesomely active spores!

"dsi1" > wrote in message
...
> On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
>> I don't use much maple syrup, never have refrigerated it, and have never
>> had mold.
>>
>> No recommendation from me, this is just my experience.
>>
>> N.
>
> A lot depends on what you have floating around in your kitchen. The
> airborne microorganisms in the kitchen we had upstairs would start to grow
> on rice within a few minutes of cooling down. It was less than a fifty
> feet away from the kitchen we use now. Those were some awesomely active
> spores!

I had heard that rice was vulnerable to spores but that is scary.

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

On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
> >> I don't use much maple syrup, never have refrigerated it, and have never
> >> had mold.
> >>
> >> No recommendation from me, this is just my experience.
> >>
> >> N.
> >
> > A lot depends on what you have floating around in your kitchen. The
> > airborne microorganisms in the kitchen we had upstairs would start to grow
> > on rice within a few minutes of cooling down. It was less than a fifty
> > feet away from the kitchen we use now. Those were some awesomely active
> > spores!
>
> I had heard that rice was vulnerable to spores but that is scary.
>
> --
> http://www.helpforheroes.org.uk/shop/

My guess is that the mold was of the Aspergillus oryzae family. It would liquify the rice and it had a miso-like odor. Maybe one day, I'll try making this stuff using the natural organisms in the environment as a starter.

http://www.justonecookbook.com/how_t...ake-shio-koji/

On Saturday, September 26, 2015 at 12:58:30 PM UTC-7, dsi1 wrote:
> On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
> > "dsi1" <> wrote in message
> > ...
> > > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
> > >> I don't use much maple syrup, never have refrigerated it, and have never
> > >> had mold.
> > >>
> > >> No recommendation from me, this is just my experience.
> > >>
> > >> N.
> > >
> > > A lot depends on what you have floating around in your kitchen. The
> > > airborne microorganisms in the kitchen we had upstairs would start to grow
> > > on rice within a few minutes of cooling down. It was less than a fifty
> > > feet away from the kitchen we use now. Those were some awesomely active
> > > spores!
> >
> > I had heard that rice was vulnerable to spores but that is scary.
> >
> > --
> > http://www.helpforheroes.org.uk/shop/
>
> My guess is that the mold was of the Aspergillus oryzae family. It would liquify the rice and it had a miso-like odor. Maybe one day, I'll try making this stuff using the natural organisms in the environment as a starter.
>
> http://www.justonecookbook.com/how_t...ake-shio-koji/

Make sake

On Saturday, September 26, 2015 at 10:17:24 AM UTC-10, wrote:
> On Saturday, September 26, 2015 at 12:58:30 PM UTC-7, dsi1 wrote:
> > On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
> > > "dsi1" <> wrote in message
> > > ...
> > > > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
> > > >> I don't use much maple syrup, never have refrigerated it, and have never
> > > >> had mold.
> > > >>
> > > >> No recommendation from me, this is just my experience.
> > > >>
> > > >> N.
> > > >
> > > > A lot depends on what you have floating around in your kitchen. The
> > > > airborne microorganisms in the kitchen we had upstairs would start to grow
> > > > on rice within a few minutes of cooling down. It was less than a fifty
> > > > feet away from the kitchen we use now. Those were some awesomely active
> > > > spores!
> > >
> > > I had heard that rice was vulnerable to spores but that is scary.
> > >
> > > --
> > > http://www.helpforheroes.org.uk/shop/
> >
> > My guess is that the mold was of the Aspergillus oryzae family. It would liquify the rice and it had a miso-like odor. Maybe one day, I'll try making this stuff using the natural organisms in the environment as a starter.
> >
> > http://www.justonecookbook.com/how_t...ake-shio-koji/
>
> Make sake

That's a great idea except that I don't consume alcohol. OTOH, the group I hang with seem to really dig wine so I've decided to take a single sip of the stuff they pass around and learn something about the tastes of wine. It's rather interesting stuff. Hee hee.

"dsi1" > wrote in message
...
> On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
>> >> I don't use much maple syrup, never have refrigerated it, and have
>> >> never
>> >> had mold.
>> >>
>> >> No recommendation from me, this is just my experience.
>> >>
>> >> N.
>> >
>> > A lot depends on what you have floating around in your kitchen. The
>> > airborne microorganisms in the kitchen we had upstairs would start to
>> > grow
>> > on rice within a few minutes of cooling down. It was less than a fifty
>> > feet away from the kitchen we use now. Those were some awesomely active
>> > spores!
>>
>> I had heard that rice was vulnerable to spores but that is scary.
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> My guess is that the mold was of the Aspergillus oryzae family. It would
> liquify the rice and it had a miso-like odor. Maybe one day, I'll try
> making this stuff using the natural organisms in the environment as a
> starter.
>
> http://www.justonecookbook.com/how_t...ake-shio-koji/

I have always understood that rice could be dangerous if not used fairly
quickly. I usually freeze excess cooked rice fairly quick time.



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

On 9/26/2015 11:11 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
>>> "dsi1" <> wrote in message
>>> ...
>>> > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
>>> >> I don't use much maple syrup, never have refrigerated it, and have
>>> >> never
>>> >> had mold.
>>> >>
>>> >> No recommendation from me, this is just my experience.
>>> >>
>>> >> N.
>>> >
>>> > A lot depends on what you have floating around in your kitchen. The
>>> > airborne microorganisms in the kitchen we had upstairs would start
>>> to > grow
>>> > on rice within a few minutes of cooling down. It was less than a fifty
>>> > feet away from the kitchen we use now. Those were some awesomely
>>> active
>>> > spores!
>>>
>>> I had heard that rice was vulnerable to spores but that is scary.
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> My guess is that the mold was of the Aspergillus oryzae family. It
>> would liquify the rice and it had a miso-like odor. Maybe one day,
>> I'll try making this stuff using the natural organisms in the
>> environment as a starter.
>>
>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>
> I have always understood that rice could be dangerous if not used fairly
> quickly. I usually freeze excess cooked rice fairly quick time.
>
>
>

I don't have any information on that. I'll have to do some research. We
eat a lot of rice here and my mom never said a thing to me about this.

Ds, you should formulate some "mother" starter for sourdough bread in that upstairs
kitchen, and see if it is any good. ;-))

N.

On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:

>On Sat, 26 Sep 2015 10:03:26 +1000, Jeßus > wrote:
>
>>On Fri, 25 Sep 2015 20:51:45 -0300, wrote:
>>
>>>On Sat, 26 Sep 2015 09:38:21 +1000, Jeßus > wrote:
>>>
>>>>On Fri, 25 Sep 2015 20:18:08 -0300, wrote:
>>>>
>>>>>On Fri, 25 Sep 2015 15:52:54 -0700, "Julie Bove"
> wrote:
>>>>>
>>>>>>
>>>>>>"tert in seattle" > wrote in message
.. .
>>>>>>> how did that happen?
>>>>>>>
>>>>>>> it was about 1/2 full (or empty depending on your outlook)
>>>>>>>
>>>>>>> was it supposed to be refrigerated?
>>>>>>
>>>>>>Yes. Every bottle I ever had says to refrigerate after opening.
>>>>>
>>>>>I am looking at a bottle right now, tells me what part of NS it came
>>>>>from, that it's pure Maple Syrup and not a god damned word about
>>>>>putting it in a refrigerator! It's like honey, it's not possible for
>>>>>it to perish unless foreign matter is introduced to the bottle.
>>>>
>>>>Alright, I had to look at mine...
>>>>
>>>>"100% Canadian Maple Syrup", I've no idea if there are significant
>>>>differences in quality of not with maple syrup. I suppose there would
>>>>be, much like olive oil, for example. The bottle says refrigerate at
>>>>1-4°C. It's obviously not necessary in my case, as I've always kept
>>>>mine in a cupboard all year round without problems. I probably go
>>>>through a 250ml bottle every 2-3 weeks though, which might account for
>>>>why I haven't had any problems.
>>>>https://www2.woolworthsonline.com.au...big/298476.jpg
>>>
>>>How do you manage to consume that much ??? I have a bottle that must
>>>be on year 3 or 4, the one I looked at was the one I have packed for
>>>my nephew to take back to the UK
>>
>>At least every second night I have berries and cream, with a dash of
>>maple syrup for dessert. Quick and easy... and yummy.
>>
>>I don't think I'll *ever* tire of berries... blueberries, raspberries,
>>boysenberries, loganberries etc etc
>
>We use a lot of it too.
>
>I put a couple of tablespoons on my husband's oatmeal every morning,
>and that takes care of a lot of it. Plus my husband will put a drizzle
>on ice cream occasionally.

That would be nice on oatmeal, I'll have to try it.

On Sat, 26 Sep 2015 07:39:28 -0300, wrote:

>On Sat, 26 Sep 2015 10:03:26 +1000, Jeßus > wrote:
>
>>On Fri, 25 Sep 2015 20:51:45 -0300, wrote:
>>
>>>On Sat, 26 Sep 2015 09:38:21 +1000, Jeßus > wrote:
>>>
>>>>On Fri, 25 Sep 2015 20:18:08 -0300, wrote:
>>>>
>>>>>On Fri, 25 Sep 2015 15:52:54 -0700, "Julie Bove"
> wrote:
>>>>>
>>>>>>
>>>>>>"tert in seattle" > wrote in message
.. .
>>>>>>> how did that happen?
>>>>>>>
>>>>>>> it was about 1/2 full (or empty depending on your outlook)
>>>>>>>
>>>>>>> was it supposed to be refrigerated?
>>>>>>
>>>>>>Yes. Every bottle I ever had says to refrigerate after opening.
>>>>>
>>>>>I am looking at a bottle right now, tells me what part of NS it came
>>>>>from, that it's pure Maple Syrup and not a god damned word about
>>>>>putting it in a refrigerator! It's like honey, it's not possible for
>>>>>it to perish unless foreign matter is introduced to the bottle.
>>>>
>>>>Alright, I had to look at mine...
>>>>
>>>>"100% Canadian Maple Syrup", I've no idea if there are significant
>>>>differences in quality of not with maple syrup. I suppose there would
>>>>be, much like olive oil, for example. The bottle says refrigerate at
>>>>1-4°C. It's obviously not necessary in my case, as I've always kept
>>>>mine in a cupboard all year round without problems. I probably go
>>>>through a 250ml bottle every 2-3 weeks though, which might account for
>>>>why I haven't had any problems.
>>>>https://www2.woolworthsonline.com.au...big/298476.jpg
>>>
>>>How do you manage to consume that much ??? I have a bottle that must
>>>be on year 3 or 4, the one I looked at was the one I have packed for
>>>my nephew to take back to the UK
>>
>>At least every second night I have berries and cream, with a dash of
>>maple syrup for dessert. Quick and easy... and yummy.
>>
>>I don't think I'll *ever* tire of berries... blueberries, raspberries,
>>boysenberries, loganberries etc etc
>
>Never thought of putting it on berries - must try at some point.

It adds to the flavour, not just for the sweetness.

On Sat, 26 Sep 2015 09:38:36 -0400, Dave Smith
> wrote:

>On 2015-09-26 6:39 AM, wrote:
>
>>> At least every second night I have berries and cream, with a dash of
>>> maple syrup for dessert. Quick and easy... and yummy.
>>>
>>> I don't think I'll *ever* tire of berries... blueberries, raspberries,
>>> boysenberries, loganberries etc etc
>>
>> Never thought of putting it on berries - must try at some point.
>>
>
>
>I can't imagine why. I have berries almost every day, usually on cereal,
>with yogurt or milk. That is all the sweetness I need.

Some berries can be too tart, especially raspberries. Aside from that,
I like the smoky maple flavour with berries and cream... not so much
purely for sweetening. Might as just use sugar if you want it simply
sweeter.


>However, last
>night my wife gave me a bit of ice cream with strawberries, a little
>chocolate sauce and a drizzle of Gran Marnier. That made a wonderful
>dessert.

Yum.

On Fri, 25 Sep 2015 21:49:18 -0700, "Julie Bove"
> wrote:

>"Jeßus" > wrote in message
.. .
>>
>>>The UK Woolworths is a grocery store as opposed to our old five and dime.
>>
>> Not sure what 'five and dime' is, but years ago we had Woolworths
>> stores that sold general items, similar to Kmart. These days they're
>> exclusively supermarkets under the Woolworths name. We do have 'Big W'
>> stores though (is or were owned by Woolworths), which again, are like
>> Kmart.
>
>Woolworths here was originally what was known as a dime store. Everything
>they sold was either 5 cents (a nickel) or 10 cents (a dime). I can't say
>for sure but they likely had penny candy and things that sold for less than
>5 cents. They also had a lunch counter.

We never had anything quite like that here, but you could buy 'candy'
(we called them lollies) individually for a cent or two each. Back in
the 60's and 70's...

On 9/26/2015 5:44 PM, dsi1 wrote:
>>> My guess is that the mold was of the Aspergillus oryzae family. It
>>> would liquify the rice and it had a miso-like odor. Maybe one day,
>>> I'll try making this stuff using the natural organisms in the
>>> environment as a starter.
>>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>> I have always understood that rice could be dangerous if not used fairly
>> quickly. I usually freeze excess cooked rice fairly quick time.
> I don't have any information on that. I'll have to do some research. We
> eat a lot of rice here and my mom never said a thing to me about this.

The one I've heard most about, is bacillus cereus.

On 9/26/2015 1:19 PM, S Viemeister wrote:
> On 9/26/2015 5:44 PM, dsi1 wrote:
>>>> My guess is that the mold was of the Aspergillus oryzae family. It
>>>> would liquify the rice and it had a miso-like odor. Maybe one day,
>>>> I'll try making this stuff using the natural organisms in the
>>>> environment as a starter.
>>>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>>> I have always understood that rice could be dangerous if not used fairly
>>> quickly. I usually freeze excess cooked rice fairly quick time.
>> I don't have any information on that. I'll have to do some research. We
>> eat a lot of rice here and my mom never said a thing to me about this.
>
> The one I've heard most about, is bacillus cereus.
>

I have heard that microorganisms on rice were probably responsible for
the reports of people's adverse response to Chinese food and that MSG
was getting the bum's rush for this. Bacillus cereus seems to be a good
candidate as the root this problem. I don't think I've ever had problems
with this particular nasty and I'll leave rice out for a couple of days.
Maybe Asians are immune to this. That would be cool.

On 9/26/2015 12:10 PM, Nancy2 wrote:
> Ds, you should formulate some "mother" starter for sourdough bread in that upstairs
> kitchen, and see if it is any good. ;-))
>
> N.
>

That's a pretty good idea. The problem is that we rented that place for
a couple of years and it has since been sold. The weird part is that
nobody has lived in the place for years. Not that it matters much. If I
told the owner that I'd like to cook some rice and leave it sitting for
a day or two, he'd probably call the cops.

On Sun, 27 Sep 2015 08:47:07 +1000, Jeßus > wrote:

>On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:
>

>>
>>I put a couple of tablespoons on my husband's oatmeal every morning,
>>and that takes care of a lot of it. Plus my husband will put a drizzle
>>on ice cream occasionally.
>
>That would be nice on oatmeal, I'll have to try it.

We eat steel cut oatmeal almost every day in cool weather. Maple syrup
is the sweetener of choice.

On Sat, 26 Sep 2015 20:30:32 -0400, Boron Elgar
> wrote:

>On Sun, 27 Sep 2015 08:47:07 +1000, Jeßus > wrote:
>
>>On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:
>>
>
>>>
>>>I put a couple of tablespoons on my husband's oatmeal every morning,
>>>and that takes care of a lot of it. Plus my husband will put a drizzle
>>>on ice cream occasionally.
>>
>>That would be nice on oatmeal, I'll have to try it.
>
>We eat steel cut oatmeal almost every day in cool weather. Maple syrup
>is the sweetener of choice.

I should have oats *much* more often than I do, I always have some but
tend to forget about it for some reason. I should probably move the
oats to another cupboard that gets more use so I notice it

On Sat, 26 Sep 2015 20:30:32 -0400, Boron Elgar
> wrote:

>On Sun, 27 Sep 2015 08:47:07 +1000, Jeßus > wrote:
>
>>On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:
>>
>
>>>
>>>I put a couple of tablespoons on my husband's oatmeal every morning,
>>>and that takes care of a lot of it. Plus my husband will put a drizzle
>>>on ice cream occasionally.
>>
>>That would be nice on oatmeal, I'll have to try it.
>
>We eat steel cut oatmeal almost every day in cool weather. Maple syrup
>is the sweetener of choice.

Boron, how do you cook your steel cut oats? I've never cooked them,
and my husband has indicated that he has no interest in eating them,
but I'd like to try. Do you do yours overnight? I've never seen an
overnight recipe that looked appealing to me.

Currently, I use regular rolled oats, milk, fruit, and nuts, and make
a large pan of baked oatmeal that will last us about 5 days. If we run
out, I'll just do single servings in the microwave.

Doris

"dsi1" > wrote in message
...
> On 9/26/2015 11:11 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
>>>> "dsi1" <> wrote in message
>>>> ...
>>>> > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
>>>> >> I don't use much maple syrup, never have refrigerated it, and have
>>>> >> never
>>>> >> had mold.
>>>> >>
>>>> >> No recommendation from me, this is just my experience.
>>>> >>
>>>> >> N.
>>>> >
>>>> > A lot depends on what you have floating around in your kitchen. The
>>>> > airborne microorganisms in the kitchen we had upstairs would start
>>>> to > grow
>>>> > on rice within a few minutes of cooling down. It was less than a
>>>> > fifty
>>>> > feet away from the kitchen we use now. Those were some awesomely
>>>> active
>>>> > spores!
>>>>
>>>> I had heard that rice was vulnerable to spores but that is scary.
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> My guess is that the mold was of the Aspergillus oryzae family. It
>>> would liquify the rice and it had a miso-like odor. Maybe one day,
>>> I'll try making this stuff using the natural organisms in the
>>> environment as a starter.
>>>
>>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>>
>> I have always understood that rice could be dangerous if not used fairly
>> quickly. I usually freeze excess cooked rice fairly quick time.
>>
>>
>>
>
> I don't have any information on that. I'll have to do some research. We
> eat a lot of rice here and my mom never said a thing to me about this.

If you eat a lot of rice, perhaps you eat yours up fairly fast? We don't
eat much.



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

"S Viemeister" > wrote in message
...
> On 9/26/2015 5:44 PM, dsi1 wrote:
>>>> My guess is that the mold was of the Aspergillus oryzae family. It
>>>> would liquify the rice and it had a miso-like odor. Maybe one day,
>>>> I'll try making this stuff using the natural organisms in the
>>>> environment as a starter.
>>>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>>> I have always understood that rice could be dangerous if not used fairly
>>> quickly. I usually freeze excess cooked rice fairly quick time.
>> I don't have any information on that. I'll have to do some research. We
>> eat a lot of rice here and my mom never said a thing to me about this.
>
> The one I've heard most about, is bacillus cereus.

Are you careful with rice too?


>

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

"Boron Elgar" > wrote in message
...
> On Sun, 27 Sep 2015 08:47:07 +1000, Jeßus > wrote:
>
>>On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:
>>
>
>>>
>>>I put a couple of tablespoons on my husband's oatmeal every morning,
>>>and that takes care of a lot of it. Plus my husband will put a drizzle
>>>on ice cream occasionally.
>>
>>That would be nice on oatmeal, I'll have to try it.
>
> We eat steel cut oatmeal almost every day in cool weather. Maple syrup
> is the sweetener of choice.

I mostly use it to sweeten apple for pies. D's favourite

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

On Saturday, September 26, 2015 at 10:53:53 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 9/26/2015 11:11 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" <d> wrote in message
> >> ...
> >>> On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
> >>>> "dsi1" <> wrote in message
> >>>> ...
> >>>> > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
> >>>> >> I don't use much maple syrup, never have refrigerated it, and have
> >>>> >> never
> >>>> >> had mold.
> >>>> >>
> >>>> >> No recommendation from me, this is just my experience.
> >>>> >>
> >>>> >> N.
> >>>> >
> >>>> > A lot depends on what you have floating around in your kitchen. The
> >>>> > airborne microorganisms in the kitchen we had upstairs would start
> >>>> to > grow
> >>>> > on rice within a few minutes of cooling down. It was less than a
> >>>> > fifty
> >>>> > feet away from the kitchen we use now. Those were some awesomely
> >>>> active
> >>>> > spores!
> >>>>
> >>>> I had heard that rice was vulnerable to spores but that is scary.
> >>>>
> >>>> --
> >>>> http://www.helpforheroes.org.uk/shop/
> >>>
> >>> My guess is that the mold was of the Aspergillus oryzae family. It
> >>> would liquify the rice and it had a miso-like odor. Maybe one day,
> >>> I'll try making this stuff using the natural organisms in the
> >>> environment as a starter.
> >>>
> >>> http://www.justonecookbook.com/how_t...ake-shio-koji/
> >>
> >> I have always understood that rice could be dangerous if not used fairly
> >> quickly. I usually freeze excess cooked rice fairly quick time.
> >>
> >>
> >>
> >
> > I don't have any information on that. I'll have to do some research. We
> > eat a lot of rice here and my mom never said a thing to me about this.
>
> If you eat a lot of rice, perhaps you eat yours up fairly fast? We don't
> eat much.
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

We don't eat much rice although we make it often. Mostly, I end up throwing leftover rice away.

"dsi1" > wrote in message
...
> On Saturday, September 26, 2015 at 10:53:53 PM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 9/26/2015 11:11 AM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" <d> wrote in message
>> >> ...
>> >>> On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
>> >>>> "dsi1" <> wrote in message
>> >>>> ...
>> >>>> > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2
>> >>>> > wrote:
>> >>>> >> I don't use much maple syrup, never have refrigerated it, and
>> >>>> >> have
>> >>>> >> never
>> >>>> >> had mold.
>> >>>> >>
>> >>>> >> No recommendation from me, this is just my experience.
>> >>>> >>
>> >>>> >> N.
>> >>>> >
>> >>>> > A lot depends on what you have floating around in your kitchen.
>> >>>> > The
>> >>>> > airborne microorganisms in the kitchen we had upstairs would start
>> >>>> to > grow
>> >>>> > on rice within a few minutes of cooling down. It was less than a
>> >>>> > fifty
>> >>>> > feet away from the kitchen we use now. Those were some awesomely
>> >>>> active
>> >>>> > spores!
>> >>>>
>> >>>> I had heard that rice was vulnerable to spores but that is scary.
>> >>>>
>> >>>> --
>> >>>> http://www.helpforheroes.org.uk/shop/
>> >>>
>> >>> My guess is that the mold was of the Aspergillus oryzae family. It
>> >>> would liquify the rice and it had a miso-like odor. Maybe one day,
>> >>> I'll try making this stuff using the natural organisms in the
>> >>> environment as a starter.
>> >>>
>> >>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>> >>
>> >> I have always understood that rice could be dangerous if not used
>> >> fairly
>> >> quickly. I usually freeze excess cooked rice fairly quick time.
>> >>
>> >>
>> >>
>> >
>> > I don't have any information on that. I'll have to do some research. We
>> > eat a lot of rice here and my mom never said a thing to me about this.
>>
>> If you eat a lot of rice, perhaps you eat yours up fairly fast? We don't
>> eat much.
>>
>
> We don't eat much rice although we make it often. Mostly, I end up
> throwing leftover rice away.

Ahh ok! I guess you manage to make approx. what you will eat. I always
manage to make far too much I guess I don't make it often enough to
judge, so when I still have a lot left over, I freeze it.



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

On 9/27/2015 4:52 AM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 9/26/2015 5:44 PM, dsi1 wrote:
>>>>> My guess is that the mold was of the Aspergillus oryzae family. It
>>>>> would liquify the rice and it had a miso-like odor. Maybe one day,
>>>>> I'll try making this stuff using the natural organisms in the
>>>>> environment as a starter.
>>>>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>>>> I have always understood that rice could be dangerous if not used
>>>> fairly
>>>> quickly. I usually freeze excess cooked rice fairly quick time.
>>> I don't have any information on that. I'll have to do some research. We
>>> eat a lot of rice here and my mom never said a thing to me about this.
>>
>> The one I've heard most about, is bacillus cereus.
>
> Are you careful with rice too?
>
Always.

On Sat, 26 Sep 2015 22:47:13 -0400, Doris Night
> wrote:

>On Sat, 26 Sep 2015 20:30:32 -0400, Boron Elgar
> wrote:
>
>>On Sun, 27 Sep 2015 08:47:07 +1000, Jeßus > wrote:
>>
>>>On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:
>>>
>>
>>>>
>>>>I put a couple of tablespoons on my husband's oatmeal every morning,
>>>>and that takes care of a lot of it. Plus my husband will put a drizzle
>>>>on ice cream occasionally.
>>>
>>>That would be nice on oatmeal, I'll have to try it.
>>
>>We eat steel cut oatmeal almost every day in cool weather. Maple syrup
>>is the sweetener of choice.
>
>Boron, how do you cook your steel cut oats? I've never cooked them,
>and my husband has indicated that he has no interest in eating them,
>but I'd like to try. Do you do yours overnight? I've never seen an
>overnight recipe that looked appealing to me.
>
>Currently, I use regular rolled oats, milk, fruit, and nuts, and make
>a large pan of baked oatmeal that will last us about 5 days. If we run
>out, I'll just do single servings in the microwave.
>
>Doris


I cook steel cut oats for myself. The recipe of 4 cups water and 1
cup of oats makes 4 servings for me. The night before I bring the
water to a boil, add salt and oats. Let it boil for a minute or so and
the turn off the burner and put a lid on the pot. The next morning I
put 1 serving in a bowl and put it in the microwave to heat. I put
the remainder into individual bowls and refrigerate. When I want
another bowl, I pull it out and microwave it.

I buy the oats at a local store rather than the canned stuff at the
chain stores.

Memo to self: get the oats out where I will see them tonight and
start some.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"S Viemeister" > wrote in message
...
> On 9/27/2015 4:52 AM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 9/26/2015 5:44 PM, dsi1 wrote:
>>>>>> My guess is that the mold was of the Aspergillus oryzae family. It
>>>>>> would liquify the rice and it had a miso-like odor. Maybe one day,
>>>>>> I'll try making this stuff using the natural organisms in the
>>>>>> environment as a starter.
>>>>>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>>>>> I have always understood that rice could be dangerous if not used
>>>>> fairly
>>>>> quickly. I usually freeze excess cooked rice fairly quick time.
>>>> I don't have any information on that. I'll have to do some research. We
>>>> eat a lot of rice here and my mom never said a thing to me about this.
>>>
>>> The one I've heard most about, is bacillus cereus.
>>
>> Are you careful with rice too?
>>
> Always.

Ahh so I am not just being paranoid! Thanks


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

"Jeßus" wrote:
>
> I should have oats *much* more often than I do, I always have some but
> tend to forget about it for some reason. I should probably move the
> oats to another cupboard that gets more use so I notice it


I don't eat breakfast but I do sometimes like rolled oats for a snack
later at night after dinner. I add a bit of brown sugar and some
butter to them. A few raisins occasionally.

On Sat, 26 Sep 2015 22:47:13 -0400, Doris Night
> wrote:

>On Sat, 26 Sep 2015 20:30:32 -0400, Boron Elgar
> wrote:
>
>>On Sun, 27 Sep 2015 08:47:07 +1000, Jeßus > wrote:
>>
>>>On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:
>>>
>>
>>>>
>>>>I put a couple of tablespoons on my husband's oatmeal every morning,
>>>>and that takes care of a lot of it. Plus my husband will put a drizzle
>>>>on ice cream occasionally.
>>>
>>>That would be nice on oatmeal, I'll have to try it.
>>
>>We eat steel cut oatmeal almost every day in cool weather. Maple syrup
>>is the sweetener of choice.
>
>Boron, how do you cook your steel cut oats? I've never cooked them,
>and my husband has indicated that he has no interest in eating them,
>but I'd like to try. Do you do yours overnight? I've never seen an
>overnight recipe that looked appealing to me.

Overnight it is. 4 to 1 ratio of water to oats. We use US 1 cup oats
to 4 cups water and set the timer for the microwave to start in the
morning. That takes from 23-27 minutes, depending on your MW.

One warning...use a LARGE LARGE bowl or it'll boil over.
>
>Currently, I use regular rolled oats, milk, fruit, and nuts, and make
>a large pan of baked oatmeal that will last us about 5 days. If we run
>out, I'll just do single servings in the microwave.

You can make extra in the MW and tuck it in the fridge to reheat when
needed. You would have to add the extras in the morning with this
method, I think, so some things will be fine...raisins or other dry
fruits. . I have never tried overnight with milk instead of water.
It's a relatively cheap experiment, though.

We tend to mix it up nightly, and it is part of the "going to bed
routine", so we've got it down tight. And there are only the two of
us, with one of a much more hearty appetite than I.

On Sun, 27 Sep 2015 06:31:56 -0400, The Cook >
wrote:


>
>I buy the oats at a local store rather than the canned stuff at the
>chain stores.
>

We order the oats in bulk from Honeyville Grains when they have a
sale. We order a case of 6 cans. Over 25 lbs, but the cans are sealed
and stay pristine and fresh in their packing box on a pantry shelf in
the basement.

Again, we are regular user for 6-8 months of the year.

On 27/09/2015 8:04 AM, Boron Elgar wrote:
> On Sun, 27 Sep 2015 06:31:56 -0400, The Cook >
> wrote:
>
>
>>
>> I buy the oats at a local store rather than the canned stuff at the
>> chain stores.
>>
>
> We order the oats in bulk from Honeyville Grains when they have a
> sale. We order a case of 6 cans. Over 25 lbs, but the cans are sealed
> and stay pristine and fresh in their packing box on a pantry shelf in
> the basement.
>
> Again, we are regular user for 6-8 months of the year.
>
I eat rolled oats in an oat-rich muesli every morning. Good for the
cholesterol.
Graham

On 27/09/2015 8:00 AM, Boron Elgar wrote:
And there are only the two of
> us, with one of a much more hearty appetite than I.
>
That just reminded me of a friend who said, *in front of her husband*:
"When one of us dies, I'm going back to Scotland!"

Graham

On Sun, 27 Sep 2015 08:49:17 -0600, graham > wrote:

>On 27/09/2015 8:04 AM, Boron Elgar wrote:
>> On Sun, 27 Sep 2015 06:31:56 -0400, The Cook >
>> wrote:
>>
>>
>>>
>>> I buy the oats at a local store rather than the canned stuff at the
>>> chain stores.
>>>
>>
>> We order the oats in bulk from Honeyville Grains when they have a
>> sale. We order a case of 6 cans. Over 25 lbs, but the cans are sealed
>> and stay pristine and fresh in their packing box on a pantry shelf in
>> the basement.
>>
>> Again, we are regular user for 6-8 months of the year.
>>
>I eat rolled oats in an oat-rich muesli every morning. Good for the
>cholesterol.
>Graham


Tasty, too.

On Sun, 27 Sep 2015 10:04:34 -0400, Boron Elgar
> wrote:

>On Sun, 27 Sep 2015 06:31:56 -0400, The Cook >
>wrote:
>
>
>>
>>I buy the oats at a local store rather than the canned stuff at the
>>chain stores.
>>
>
>We order the oats in bulk from Honeyville Grains when they have a
>sale. We order a case of 6 cans. Over 25 lbs, but the cans are sealed
>and stay pristine and fresh in their packing box on a pantry shelf in
>the basement.

I used to buy steel cut oats from Honeyville in 50 pound sacks. I had
two neighbors who liked them enough to share an order, but they've
moved and I've tired of oatmeal. The best way I discovered for
cooking steel cut oats (pin oats) is with a slow cooker (Crock Pot),
saves all that stirring and it's ready to eat by morning, cooks for
about 11 hours on low. I'd make enough for the week and keep it in
the fridge, heats up quickly in the nuker.

On Sun, 27 Sep 2015 08:33:40 -0400, Gary > wrote:

>"Jeßus" wrote:
>>
>> I should have oats *much* more often than I do, I always have some but
>> tend to forget about it for some reason. I should probably move the
>> oats to another cupboard that gets more use so I notice it
>
>
>I don't eat breakfast but I do sometimes like rolled oats for a snack
>later at night after dinner. I add a bit of brown sugar and some
>butter to them. A few raisins occasionally.

Dates are good too, it's always fun to eat your dates. heheh

On Sun, 27 Sep 2015 10:00:52 -0400, Boron Elgar
> wrote:

>On Sat, 26 Sep 2015 22:47:13 -0400, Doris Night
> wrote:
>
>>On Sat, 26 Sep 2015 20:30:32 -0400, Boron Elgar
> wrote:
>>
>>>On Sun, 27 Sep 2015 08:47:07 +1000, Jeßus > wrote:
>>>
>>>>On Fri, 25 Sep 2015 23:26:18 -0400, Doris Night
> wrote:
>>>>
>>>
>>>>>
>>>>>I put a couple of tablespoons on my husband's oatmeal every morning,
>>>>>and that takes care of a lot of it. Plus my husband will put a drizzle
>>>>>on ice cream occasionally.
>>>>
>>>>That would be nice on oatmeal, I'll have to try it.
>>>
>>>We eat steel cut oatmeal almost every day in cool weather. Maple syrup
>>>is the sweetener of choice.
>>
>>Boron, how do you cook your steel cut oats? I've never cooked them,
>>and my husband has indicated that he has no interest in eating them,
>>but I'd like to try. Do you do yours overnight? I've never seen an
>>overnight recipe that looked appealing to me.
>
>Overnight it is. 4 to 1 ratio of water to oats. We use US 1 cup oats
>to 4 cups water and set the timer for the microwave to start in the
>morning. That takes from 23-27 minutes, depending on your MW.
>
>One warning...use a LARGE LARGE bowl or it'll boil over.
>>
>>Currently, I use regular rolled oats, milk, fruit, and nuts, and make
>>a large pan of baked oatmeal that will last us about 5 days. If we run
>>out, I'll just do single servings in the microwave.
>
>You can make extra in the MW and tuck it in the fridge to reheat when
>needed. You would have to add the extras in the morning with this
>method, I think, so some things will be fine...raisins or other dry
>fruits. . I have never tried overnight with milk instead of water.
>It's a relatively cheap experiment, though.
>
>We tend to mix it up nightly, and it is part of the "going to bed
>routine", so we've got it down tight. And there are only the two of
>us, with one of a much more hearty appetite than I.

Much better with steel cut oats in a crock pot... was actually the
only decent use I found for a crock pot. I bought the crock pot
specifically for steel cut oats. After a few tries I discovered the
correct quantities of oats and water for my crock pot, each is
different... made the best oatmeal, and with no stirring. After a
while I tired of oatmeal and gave the crock pot away to the grands. I
had also purchased a 5 gallon food safe bucket from Honeyville for
storing the pin oats... now that bucket sits by a back window and is
used for bird seed.

On Sun, 27 Sep 2015 08:54:19 -0600, graham > wrote:

>On 27/09/2015 8:00 AM, Boron Elgar wrote:
> And there are only the two of
>> us, with one of a much more hearty appetite than I.
>>
>That just reminded me of a friend who said, *in front of her husband*:
>"When one of us dies, I'm going back to Scotland!"

How did she know it wouldn't be her going back to Scotland, as an urn
of ashes...