/ck/ - Food & Cooking

[Anonymous No.18264961]

I'm once again about to eat pesto that's been sitting in my fridge for months after I first opened it, looks and smells fine and I've never got sick doing it before
Why do all the sources including the labeling in these cans claim it's gonna go bad after a few days or a couple of weeks at best

[Anonymous No.18264968]

I don't know the answer but pesto that's gone bad just tastes bad, don't think it makes you sick.

On another note, I started adding ricotta to my pesto and it's delicious

[Anonymous No.18264971]

>>18264961
>Why do all the sources including the labeling in these cans claim it's gonna go bad after a few days or a couple of weeks at best
so they don't get sued, and you buy more

[Anonymous No.18264978]

>>18264971
/thread

[Anonymous No.18264982]

>>18264961
I ate tomato sauce that was in my fridge for months after opening. It looked and smelled fine. I was so horrifically sick I literally thought I was going to die, but too feverish and delusional to go to the ER.
I don't take any chances anymore. I'd happily spend 2x on food for the rest of my life to not have to go through that again.

[Anonymous No.18265449]

>>18264961

I once had an open jar of pesto in the fridge for like 4 months and it was fine, as long as it doesn't have mold it should be edible.

[Anonymous No.18265496]

>>18264961
because pasta sauces open for 1 week plus taste a little funk-ay. It's probably just a generic label barilla throws on all the bottles.

Pesto in the US is just olive oil, basil, parm, black pepper. Pine nuts are rarely used and I don't think they would even go bad.

I'm with barilla on the pasta sauce starts getting fucked after 2 weeks tho

[Anonymous No.18266314]

>>18264961
>tfw Barilla pesto got a huge price increase due to inflation
i'm actually going to starve, bros

[Anonymous No.18266578]

>>18264961
Because if there is even a slight very remote chance something could taste slightly off or be in any way bad whatsoever, the labels will say it'll kill you so you can't sue them. That's why people throw half their food away and why everybody is scared of a small mold spot or soft place on vegetables instead of just cutting around it.

[Anonymous No.18266600]

>>18265496
>Pesto in the US is just olive oil, basil, parm, black pepper
You forgot about the potato flakes

[Anonymous No.18266607]

>>18264961
do you understand probability and risk management?

[Anonymous No.18266941]

> OP keeps pesto for months
A jar of pesto lasts me two single meals, that I usually cook in the same batch.

[Anonymous No.18266981]

>>18264961
Don't worry about it anon, I had a lot of chicken these past few days that I think I defrosted rather poorly and at the same time had some more yolks put into sauces and I think they weren't cooked properly and I think I either got or am developing salmonella or am psychosomatically tricking myself into willing my current stomach cramps into existence

I'll be fine, but my brother has a mortal fear of vomiting

[Anonymous No.18267071]

>>18264961
>Why do all the sources including the labeling in these cans claim it's gonna go bad after a few days or a couple of weeks at best
SO THAT THEY CAN'T GET SUED ON THE OFFCHANCE THAT YOU DO IN FACT GET SICK

[Anonymous No.18267075]

>>18266981
lol did you leave the chicken on the counter

[Anonymous No.18267470]

>>18267075
I forgor to leave it out overnight, so I first dunked it in cold to lukewarm water for like 30 mins or so and then said fuck it and put on defrost in the microwave for so long the ends of it actually cooked a bit, shortly after proceeded to finish prepping lunch as normal. And as if I wanted to just really fuck my shit up I put an egg yolk into it for good measure while it was simmering

[Anonymous No.18268312]

>>18264961
barilla pesto:
>sunflower oil
>cashews
>artificial flavouring
no thanks