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You'll know in a couple of hours. Did you wash off the chicken before you marinaded it. Did you marinade in the refrigerator. If you did both you're very likely fine. If you didn't you're probably fine. Oh wait--did you have a salad with romaine? If yes, can I have your skis?Quote:
Originally Posted by ötzi
Maybe I need vodka?
You'll die happy.Quote:
Originally Posted by ötzi
The vinegar might save you if there was enough of it in there. Or you might just get lucky.
Pretty fair amount, ⅓ of the marinade. Still feeling reasonable at 3:35 post consumption.
Hey if I don't get sick I just figured out how to save a step in making this meal.
Trunk Chicken has nothing on this recipe.
I'll tell you what, when you don't pour the poison juice over the food accidentally, it's a pretty bomber recipe. ⅓ each soy sauce, red wine vinegar and olive oil, then chili powder, spice etc as you see fit. Oddly, dried basil is really good in this recipe. Super simple, fast, and tasty, which is my goal always. Self-poisoning is not usually the goal.
If trunk chicken didn't kill all those people, iceman is safeQuote:
Originally Posted by muted
I'm a little perturbed there hasn't been more of an outpouring from well-wishers. Come on people, I could be dying here.
Assuming 5% acidity in the vinegar, likely a little higher for red wine vin., diluted to one third would be roughly a ph of 2.7. But its late and I worked all day and that's using water to dilute. The salinity of the soy will help but the oil can throw a wrench in things, suspending particles.
Most bacteria don't do well past a ph of about 4. At least the kind typical of raw chicken.
You should be fine.
Back to my hole I go.
Just let us know when you're peeing blood and advice and support will be forthcoming. Heck, we might even mount a search party and call EMS for you.Quote:
Originally Posted by ötzi
And what ppps sez.
Thoughts and prayers.Quote:
Originally Posted by ötzi
Definitely.Quote:
Originally Posted by ötzi
Nevermind the skis, I want the ocean property that one can't build on. That's gold.Quote:
Originally Posted by old goat
Subscribed.Quote:
Originally Posted by papapoopski
You can at least take comfort in the fact that the irony of you dying from some chicken juice after all the other shit you’ve survived wouldn’t be lost on your internet friends.Quote:
Originally Posted by ötzi
On tangential note, who among you has died of botulism from eating home canned food without using an approved recipe?
I love my salsa. Normally don't water bath or pressure can it. Just consume within a week or so. Never lasts that long anyway.
Local cash n carry type place had 25lbs of romas for 20 bucks. Made a big batch. Added some more vinegar than normal and citric acid powder. Pressure canned for 15 min or so at 5lbs. All lids were too tight to open by hand on day 1 and day 121. Just opened last jar. Tasted and smelled like day 1. It's been a week and I haven't died of botulism.
Anyone else take similar calculated risks with canned food? Most of the internet says "yerr gonna die!" I guess if the lid is super tight and it sucks air when opened, and it was pressure canned, I don't really see much of a risk, but idk what idk.
Anyone ever gone to the trouble of getting a recipe verified by a local university or some such thing? How about a ph meter?
This.Quote:
Originally Posted by MakersTeleMark
Hope that makes ice feel more loved.
anyone heard from otzl?
he is probably deceased
Yeah I died and went to heaven. It's pretty cool here, Trump lost!
No ill effects from the chicken btw.
he lives!
https://www.youtube.com/watch?v=NmPhaG1ud38Quote:
Originally Posted by ötzi
Sending vibes[emoji119]Quote:
Originally Posted by ötzi
On another note, does anyone like larb gai? Delicious raw ground chicken marinated in lime, garlic, chili and mint.
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