Yeah, I know that not all people who lack a sense of smell have brain tumors. I was just saying that it’s a possibility. Besides, I don’t think bread mold has much of a smell…not that I generally take a big whiff of it.
Do your BIL’s pour on the hot sauce? My grandmother (one of the people I know who can’t smell) does–she can’t taste very well, but she can feel the heat from the hot sauce, which makes the food seem less bland.
OP, does your roommate drown that meat with Tabasco?
Well, I have quite a good sense of smell–possibly to make up for my eyes?–and to me, bread mold smells awful. I can tell right away when I open the bag–I really hate it when I accidentally get more than a teeny whiff.
One, sadly, also gets heartburn, so he just lives in a world of no taste. Dunno about the other, he’s lived in Japan for years now and I don’t see him eat often. He’s the bread-mold one.
What the hell kind of Doper are you? 
Re the OP, if the roommate absolutely insists on eating this meat, I would insist on getting a videotaped statement beforehand: “Hi, I’m so-and-so, and I’m about to eat a big piece of meat that’s been stored for X days at 50-odd degrees, that turned visibly green, and that my roommate says smells like decomposing ass.” If she asks why you’re insisting, tell her it’ll be useful evidence later for the coroner.
I’ve also read that loss of smell is one of the first symptoms of Alzheimer’s. Then again, there’s also that little malady we have around here called Cedar Fever.
I was going to say incubator, actually. :eek: Whatever you call it, it’s not on the way out. It’s gone. Ceased to be. Bereft of life. No longer pining for the fjords. If it wasn’t nailed to the floor, it would fall over. It is an ex-appliance.
As LSL Guy said, let the roomie eat the fuzzy meat. Their gene pool could stand a bit of chlorine. 
FWIW - I’ve only heard the term “blue” as an ultra-rare level of doneness for cooking a steak - seared on the outside and cold on the inside.
Almost two weeks! I wouldn’t eat beef that had been in a properly working fridge that long. With fresh meat like that aren’t you supposed to use it or freeze it within a few days?
Yeah, if I could start one about the mushrooms growing out of my kitchen baseboard, you could at least start a thread “Look what I found ‘in’ my fridge! [pics!]”
But if you’re going to dry age the beef (which is never a bad idea), you can only really do that to whole primal cuts. Once cut into steaks, the meat really is no longer a candidate for aging. That’s because the steaks would have too much surface area relative tot heir volume, and the you don’t want the cut sides of your steaks be be all crusty from the aging.
IIRC #1: My bro said in Spain, they literally had the beef hunks hanging in the window and yes, there were flies.
IIRC#2: Julia Child said on TV once that there’s something to consider with fish…having been a living animal, after it dies, at some point it actually goes into rigor mortis. So if you have a fresh one but maybe not quite fresh enough, it will be stiff and won’t be good. Let it go through rigor and then cook/eat it.
I don’t know if beef, though cut from the bone etc., needs any similar consideration or not.
That’s it. I’m never buying anything with a gorram compression coil. Those things’re nothin’ but trouble.
:golf clap:
Living in a land without fridges, I’ve learn to become very lax about food safety. Meat is sold in the morning, you buy it before noon, and cook it in the evening.
If you have too much, you deep fry it in small chunks, and those will keep for a few days.
But yeah, you never ever keep it for weeks.
One would imagine that in sunny Cameroon, if you listen closely you can hear the gentle rustling of bacteria growing on the raw meat.
Bah. You can see it. You’ve never seen so many flies in your life. The meat sits on open tables in the 100 degree heat smack in the middle of the crowded outdoor market. The butcher has to shake the flies off before he cuts it. This is why nobody eats a rare steak in Cameroon.
Is it possible he has the beef confused with ham? I don’t recall hanging beef, but I do recall a number of jamonerias, in particular one called Museo del Jamon (Museum of Ham), with large hanging displays in their windows. Not that it makes the flies a whole lot less gross, but I’m a lot more comfotable with long-term storage of ham.
Okay:
She doesn’t like hot sauce. Not even a tiny bit. If I use store-brand chili powder (which has **no hot chilis **in it) I have to be careful or she’ll say it’s “too hot.” I don’t know what kind of sensation that is for her. I can tell you that her favorite spices are dill and tarragon, often together. She will use different-cuisine things together, you know, not the kind that work. Like teriyaki sauce and, I don’t know, Ragu or something. She lives largely on ice cream.
Humidor! Incubator! Bwah-ha-ha-haaaaaaa! That’s not a refrigerator, it’s a petri dish!!
Hi, Opal!
Thanks, Rico.
Compressor coil, eh? Okay, I’ll check it out. Actually, I did google the problem when it started because the freezer part works just fine, & the fridge does not, & I’d never seen that before. Aside from the fact that the fridge company doesn’t provide a schematic for that model anymore, I found out that this is usually caused by one of several things keeping the cold air from getting to the lower half. I could not find any user-accessible place inside the fridge or freezer to look for these problems. I tried defrosting it overnight twice, (even though there’s no visible ice at all), but it made only a minimal difference. If anybody knows better than I exactly where in the fridge or freezer I will find these fans, coils etc., I would be happy to have your advice. It’s a Hotpoint model # HTS16GBRFRWN.
Absolutely. If glycogen remains in the muscle when it freezes, cold shortening occurs - an irreversible contraction of the muscle tissue, making it tough. Unlike rigor, this does not go away after thawing. Meat processing plants use electrical stimulation of the muscles to rapidly use up the glycogen after slaughter to reduce the time needed (to about an hour) before the meat can be frozen.
Aged beef uses the traditional method of cool hanging and time (days) to achieve the same effect - plus fluid drains from the meat.
Si
If you’re going to be in the presence of someone willingly eating rotten beef, at least take advantage of the situation and videotape it. Throw it on Youtube and your roommate will be an instant viral video star! Perhaps enough so to pay for the resulting medical/hospital fees.
Better yet-make a video of it-before AND after when when you see the effects. Then post it on YouTube.
(Oh, and I’d watch to make sure she doesn’t do this with ground beef.)
I looked it up, and I was wrong. Anosmia was not the long-lost daughter of the Wizard of Oz.
Of course not, kid. It’s where we keep the plans.
It’s possible…I haven’t talked to him in awhile. Why don’t they all get trichinosis?
He also told me (total tangent) that if he went into a cafe or bar, there would be people eating these long fried things and he couldn’t figure out what they were.
Birds, it turned out. IIRC they were frying sparrows, eating them bones and all.