Making some new dishes for dinner. Chinese spinach and a taro/pork dish.

Yeah he threw up yesterday. Altho we don’t know if it’s bc he’s sick or bc of the pasta lol. He left it out of the fridge for most of the day and we only discovered before bed. I threw it back into the fridge but he ate it the next day. ^^;;

Today I splurged on some good sushi.

Then we got crazy busy at work and I didn't have a chance to eat it and it sat there for *looks at time*.
Oof.
Seven hours.
Now it's in my fridge, here at home, and I'm seriously pondering whether or not to eat it.
On the one hand, I have a typically really good digestion system and strong immune system, and I splurged on the GOOD sushi!! I don't want to waste it!
On the other hand, that's seven hours sitting out.
Back to the first hand, it's a supper I wouldn't have to make, I'm hungry now, and it's convenient.
Back to the second hand, it's seven. hours. out. raw. fish.

I'll probably just skip supper tonight and take my chances on it in the morning for breakfast when I've not had any food in long enough that the convenience tempts me to risk it.
I'm off tomorrow anyhow, so if worse comes to worse it's just a few miserable hours and then back to normal again....

/does not make the best life choices

/knows this

/does it anyhow

If that can help, some fishes, like tuna are typically left at room temperature for a while. You should be fine, unless it smells.

I've cheated a bit but we made paella for lunch

I know lemon and wasabi is often used to help treat initial risks of parasites and bacteria in fresh caught "campfire" sushi, but I dunno how it does vs. seven-hour-countertop-chillin' sushi.

Today I threw together jambalaya. I think. I've read that how the rice is served makes a difference in the name. Oh well. It was rice, it was sausage, it was spicy, it was satisfying.

I ate the sushi the next day....

I've been fine.

Whew.

Although, tell you what, I think I'll go back to cheap regular-foods lunches, ha ha ha.

Today was simple; bread and pesto for breakfast, for lunch salad with pesto dressing and a side of bread.
For supper, kimchi on bread, with a side of a small chunk of cheese.

Filling, though. And a lot cheaper than the seven-hours out sushi.

had some leftovers, made some rice/millet mix in the rice cooker, leftover congee, bbq pork, and a CNY specialty dish we ordered...its like an oyster pigs tongue dish. lol

Ramen <3 At home, we made the broth.

AsheSkyler wrote: ↑Jan 26th, '25, 04:56 I know lemon and wasabi is often used to help treat initial risks of parasites and bacteria in fresh caught "campfire" sushi, but I dunno how it does vs. seven-hour-countertop-chillin' sushi.

Today I threw together jambalaya. I think. I've read that how the rice is served makes a difference in the name. Oh well. It was rice, it was sausage, it was spicy, it was satisfying.

Lemon actually "cooks" the fish but not completely so might be dangerous but wasabi is indeed supposed to have some kind of effect on bacteria. Some tree leaves as well, which is why you have some regional specialities of sushi wrapped in leaves.
Unfortunately, parasites are destroyed either by cooking the fish or freezing it once.

my parents also bought a lot of nian gao from the supermarket. there's turnip, taro, red bean and ginger.

Today was shwarma, or our attempt at it. Heavily seasoned chicken thighs served on tortillas, with diced tomatoes, baby spinach, shredded cheese, sour cream because I cannot afford Greek yogurt right now, and hubster chose to add olives.

Kuuki wrote: ↑Jan 28th, '25, 02:21Lemon actually "cooks" the fish but not completely so might be dangerous but wasabi is indeed supposed to have some kind of effect on bacteria. Some tree leaves as well, which is why you have some regional specialities of sushi wrapped in leaves.
Unfortunately, parasites are destroyed either by cooking the fish or freezing it once.

If lemon can have that kind of chemical reaction to fish, I wonder if pineapple can as well, or at least something similar? They say pineapple eats you as you eat it due to enzymes or something it has, and I assume both fruits have somewhat comparable levels of citric acid.

I'd be down for a sushi wrapped in something other than seaweed. Could be interesting!

I've never tried pineapple with fish but pineapple juice does make meat a lot more tender. I've marinated meat in pineapple before and it works, it doesn't even make it that much sweeter and cheaper cuts of meat taste better.

As for the leaves, you don't eat them so your fish just kinda tastes like greenery. It's pretty interesting.