My mother-in-law does this constantly. Pots of meat broth and chicken curry are cooked and left out at 80 degree room temperature--for many days at a time. The food is reheated to a boil and then served with a smile. Other cooked foods like hard-boiled eggs or hamburgers are also left unrefrigerated, and consumed days later. Like dcarch, I believe their GI tracts are apparently accustomed to handling whatever bacterial load might be in these meals. Unfortunately, this practice does cause some problems when we visit the in-laws, as I have become paranoid about food that is served. Food poisoning can be extremely dangerous, much beyond GI symptoms. It is a difficult balancing act to maintain courtesy and respect for one's elders while protecting young children from 4-day old soup with heat-stable toxins.

Hi, Lars! Appreciate your reply. I've heard so many stories (myths?) about the dangers of re-heating seafood, that I'm a bit leery just thinking about this. But I suppose if the worst that can happen is that I die of botulism, it's really insignificant in the grand scheme of things! Yes, my freezer is trustworthy, and the remaining portion is a one meal size. Although if you'd care to join me here in Australia to share the meal, I can happily extend the quantity to suit the 2 of us! A couple of crusty bread rolls, some grated pecorino and freshly ground black pepper, a bottle of really good local Shiraz, followed by a cheese platter, a chilled botrytus wine, coffee, brandy and a philosophical chat would be a fine ending to the evening. And I'll even make my specialty, Indian kulfi, to cleanse the palate. Do you prefer mango or chocolate? Whaddya reckon? Regards, Shax

Just saw this or I would have posted earlier. There was a Chinese guy in Manhattan who was a wine freak - was on a mission to show that wine worked w Chinese food. Great restaurant and great wines. He finally sold his place (Henry's, on 1st Ave) and moved to Napa to open a restaurant. You did well. Problem w much Chinese food is the salt levels - soy sauce, fermented beans, etc. So reds, especially tannic reds, can taste really wierd. Cantonese tends to be lighter with a lot of seafood, so I would go with whites. People recommend gwertztraminer - OK I guess, but chenin blanc, sauvignon blanc, and some others work better. I would avoid anything that has noticable oak and instead look for something with light, crisp flavors and lots of acidity. Riesling can be perfect as it comes in so many guises.

You aren't "bleaching the food," but using a dilute solution to sanitize the outer shell of the bean. You would rinse them and possibly dry them before sprouting them. The eggs you eat may have been through a similar process. With 1 T bleach to 1 gallon of water, it is a week dilution and the residual even if you ate them still wet would be nominal. Beans and sprouts are rinsed with fresh water along the way. The small amount of bleach is to prevent germs and bacteria from the soil, workers' hands or other surfaces growing while in transit and before being consumed. There do seem to have been a lot more recalls and food poisoning outbreaks since the pandemic.