Tags
So this was supposed to be a grilled chicken sandwich on crusty bread with grainy dijon and paper-thin raw sweet onion underneath, and piles of chopped romaine and salsa az on top. Never happened. Because when I opened the packet of free-range chicken breasts I’d bought on Monday (expiry date TODAY) there was a… smell. It wasn’t strong, or even particularly unpleasant. It just shouldn’t have been there. And so I got on Twitter and asked what I should do. Meanwhile I started cooking the fuckers, since I had paid for them and, you know, maybe after cooking they’d be fine?
Well can I say? I’ve never had such a response to one simple question on Twitter before. Hours later people are still replying. Who knows? I may start trending!
Bottom line, I cooked them and then tossed them. As my pal Edward pointed out, the chicken might be fine but I wouldn’t be able to enjoy it because I’d be worried about whether it was okay or not, so why go through that. And he was right. So out they went, with me slightly annoyed that I now had extra washing up and that I had wasted perfectly good seasoning and olive oil for nothing.
Had a ham sandwich instead. Actually it was the SAME sandwich, but with sliced ham instead of chicken. And it was actually really good. So the moral of the story is… well nuthin really. It’s Wednesday! What do you want? 😉
casa azahar 
We had the same problem with a whole chicken a couple of weeks ago. Bought on Friday and refrigerated to eat on Sunday. A bit smelly with a slight greenish tinge to the skin on Sunday am! We chucked it out and had canned tuna and salad instead. Better safe than E.Coli!
LikeLiked by 1 person
GREENISH TINGE!!! Eek. Yes, a whole chicken is even riskier. Usually if I’m not eating the chicken the same day I buy it then it goes straight into the freezer, but this time I forgot.Lesson learned.
LikeLike
I had an experience like this with some leftover peanut noodles a few weeks ago. Smelled just a BIT different than when I made them. but it’s an unfamiliar recipe full of ginger and scallions (which particularly get a little rank when they’ve had a while to fester) and I was hungry and wolfed them, and then I went around all day waiting to get the runs or something, and it wasn’t worth it. Even if nothing happened. We now have a Peanut Noodle Rule.
(Great recipe by the way — uses plain angel hair pasta, and the sauce is smooth peanut butter and soy sauce in a 2:1 ratio with a hit of hot pepper paste and a splash of rice vinegar, then chopped scallions a smidge of garlic and however much minced ginger you enjoy (in my case, a lot). We’re using 12 oz of pasta, and a quarter cup each of the soy sauce and peanut butter. Mixing it is a bitch though, even when the pasta’s hot the sauce clots, and then you let it cool down.)
LikeLiked by 1 person
Exactly! I would have spent the whole evening worrying about suddenly exploding. Not worth it.
Recipe sounds amazing. I’ve done a peanut butter – soya sauce thing (though I use crunchy) and I find the best thing is to SLIGHTLY heat up the mixture in the microwave, then quickly whisk it up with a fork, and the pb and ss blend together better.
LikeLiked by 1 person
That would work great if I had a microwave… #culinaryLuddite
LikeLike
So you know there’s this other thing in your kitchen called A STOVE… just put the mixture in a small pan, warm it up just a little, then stir it up. 🙂
LikeLike