Originally Posted by NewOrleansCookJ
I'm not sure but haven't looked into it yet. Plus I've haven't had borscht either. I'd say it still is relativity ruined. The starches that are converting into sugars are doing so at chilled temperatures with average to high humidity rather than roasting temperatures with low to no humidity. So its more or less rotting I guess? Take a small bite if your confident enough it won't make you sick?
As a late teenager a coworker bet me $25 bucks that I wouldn't eat a raw chicken gizard, but I wanted beer money so... Anyways I'm not sure; all I know is I hate when my roommate stores em in the fridge even though I'm reading a cooking textbook's section on purchasing and storage practices right in front of him. Oh and you're not the only bored one today, the last thread I've started is equally "Derrrr?!" about something I'm pretty confident will work anyways. http://www.cheftalk.com/t/88601/small-batch-infused-oils
Hey there, Gizzard guy (or gal) (:
Thanks for responding.
I'm pretty sure it won't make someone sick, but your point about chilled versus heated makes sense to me. Truth is I bought some taters and was in a hurry to go somewhere so tossed them in the fridge along with some other veggies without thinking. They were all in the same bag, so I was just focused on "must put in fridge before I leave."
The intent wasn't to roast them and use them in borscht, but rather to try and figure out if there is any use for them. I suppose since they are gonna.be sweet, maybe some sort of latke or something. I will probably just toss them honestly if no one chimes in because they costed maybe a buck fifty. Yesterday's post was mostly to procrastinate cleaning my storage room.
I will check out your post, and by the way, you should try some borscht one day!