Followed the thread, and the net result seems to be: "It's up to you."
The state of food also depends on how soon after preparation it was put in there. But perhaps you are referring to a deer species in your refrigerator? On Mon, May 18, 2015 at 8:28 PM, Mahesh Murthy <mahesh.mur...@gmail.com> wrote: > Sambaar (and not 'sambhar', Udhay) by definition has organic material in > it, and hence significant numbers of bacteria etc. > > Leaving this stuff to stew for a month in a cool and > non-hermetically-airtight place is stuff of petri-dish experiment, and I > for one wouldn't subject my stomach to it, even after the cursory re-boil. > > Cheers! > > > ᐧ > > On Mon, May 18, 2015 at 8:07 PM, Nima Srinivasan <nimava...@gmail.com> > wrote: > >> I guess it depends on what your end goal is and how much of a sambar snob >> you are. >> >> My mom will claim "oosi ponna naatham" (the soul wrenching smell of food >> gone bad) within 4 hrs 8 minutes and 23 seconds of it being made. >> >> In BLR - I'd say that you should be good for a few days. You are pushing it >> with one month - I'm guessing it has gone bad but you're unable to detect >> that smell? (Assuming, but unlikely I'm wrong.) It's unlikely to kill you >> or make you violently sick. So I guess it's a question of how desperate you >> are and how adventurous you feel. >> >> (I was told I need to introduce myself - so Hi everyone. I'm Nima and I >> love the font Calibri so much I started a company and made it the official >> font.) >> >> On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N <ud...@pobox.com> wrote: >> >> > So I discovered some sambhar that's been sitting in the fridge for at >> least >> > a month. It's been in a closed container and not been taken out of the >> > fridge. I am not sure the container is airtight. It doesn't smell rotten. >> > >> > Opinions on whether it's OK to eat? >> > >> > Udhay >> > >> > -- >> > ((Udhay Shankar N)) ((via phone)) >> > >>
