Can I still eat them? I already ate some. Posted by Glenn Arnold (Member # 3192) on :
I don't know.
But I once left a half a can of pineapple out and when I came back the can had been etched in two at the liquid level. When I picked it up I had an empty (but extremely sharp) ring of metal in my hand, and the pineapple was still in the half can on the counter. (literally half a can)
Posted by Sharpie (Member # 482) on :
How long did you leave the can of pineapple? That actually sounds kind of cool.
Posted by Elizabeth (Member # 5218) on :
Syn, they are probably OK, but I would toss them anyway.
Glenn, that makes sense. I had a thread with a short life about how nectarins juice ate my daughter's nail polish away.
Maybe we could patent am all natural nailpolish remover, and get very rich.
Posted by Glenn Arnold (Member # 3192) on :
I don't remember. It was years ago. Too long.
Posted by Synesthesia (Member # 4774) on :
darn such a waste of yummy olives
Posted by Glenn Arnold (Member # 3192) on :
Already done. There's a solvent that is based on citrus fruit. I can't remember the name, but I once put some in a weighing tray made out of polystyrene, figuring "hey it's just orange stuff," and as I picked it up the weighing tray just dissolved into practically nothing.
Later I found out they also make model glue out of the same stuff. Polystyrene was exactly the wrong material to hold it.
(Goes to look up name of stuff)
Posted by Elizabeth (Member # 5218) on :
Rats!
Posted by Liz B (Member # 8238) on :
Oh please.
They're fine.
Aren't olives preserved or something? Like pickles? Anyway, I've definitely eaten de-refrigerated olives. And I'm sure I'll do it again.
'Course, I've got no real stake because I've no intention of actually eating _your_ olives.
lb
Posted by Glenn Arnold (Member # 3192) on :
d-limonene. I should have remembered that. It's an oil that's found mostly in the skin of an orange.
If you hold an orange peel near a flame, and squeeze the peel, you'll see little jets of flame squirting out of the orange. That's the d-limonene.
BTW, a lot of companies claim that since it comes from oranges, it's non-toxic and non hazardous, but it's actually pretty nasty stuff.
Posted by Bella Bee (Member # 7027) on :
I froze a jar of olives once (don't ask why). They tasted nasty. Don't try this at home kids. Posted by Bob_Scopatz (Member # 1227) on :
Um...olives are packed in olive oil, not pickled. If you leave them out, they can go bad. Worst thing is past the shelf life the oil can turn rancid. Get a bad batch of those and it's upchuck city!
It took me almost a year before I could even tolerate the smell of greek olives again after that. And I love those things.
Posted by Bob_Scopatz (Member # 1227) on :
Correction from dkw -- olives in a can from the grocery store are packed in water with preservatives or some kind of chemical stew (probably including lye). Anyway, they can sit out without going bad.
They might try to get frisky with the lettuce, but hey, it's safe. They've been pitted.
Posted by dkw (Member # 3264) on :
Correction directly from dkw -- they aren't packaged in olive oil. Period. They can still go bad.
Posted by Liz B (Member # 8238) on :
Took me about ten years before I could eat Planters' cheez balls again. Of course, they weren't rancid . . . I just ate too many. Ewwww. The saddest thing was that when they no longer made me sick, my tastes had matured to the point that I was no longer interested.
I stand corrected. They're cured. But doesn't brining them preserve them somewhat? I'm becoming concerned that my slovenly kitchen habits are going to catch up with me sooner, rather than later . . .
Posted by Dagonee (Member # 5818) on :
quote:One need never be without olives. They can be stored for long periods of time in a cool, dark place. If unopened, olives can be stored at room temperature for up to two years. Once opened, olives can be kept at room temperature for up to two weeks, or they can be refrigerated in their own liquid, in a nonmetal container, for several weeks.
However, this site disagrees. (Go to the bottom. But the whole thing is worth reading.)
Posted by King of Men (Member # 6684) on :
Bah. Humans have survived millennia of tooth-and-claw competition by gobbling down whatever is even remotely edible. A digestive system that can handle fish soaked in lye, uncooked monkey brains, rotted milk, and raw seaweed - to mention just a few delicacies from around the world - isn't going to be fazed by half-rotted olives.
Posted by Tante Shvester (Member # 8202) on :
quote: I already ate some.
So, Synnie, you tell us. Are you OK? If yes, then I guess the olives were good to eat. Probably they tasted tinny, though. I mean tinnier than canned olives usually taste.
If you are not OK, then, after you get back from the hospital, let us know, so that we don't try the same thing.
Posted by Liz B (Member # 8238) on :
quote: If you are not OK, then, after you get back from the hospital, let us know, so that we don't try the same thing.
Especially me.
Now I want olives instead of pudding. I think we have some and they might even be in the refrigerator.
brb!
Posted by Synesthesia (Member # 4774) on :
Well, it doesn't seem so bad... My stomach only hurts a tiny bit... Black olives are so yummy.
Posted by ketchupqueen (Member # 6877) on :
Olives are fine overnight as long as you hadn't double-dipped a fork in it.
Posted by Elizabeth (Member # 5218) on :
This reminds mne of a poem a friend made up that I laughed over for years, but now have forgotten. Something about cottage cheese, a-starin' up at me.
Posted by Teshi (Member # 5024) on :
I want to try that pineapple tin thing. That sounds really cool.
Posted by Elizabeth (Member # 5218) on :
It was "Black Cottage Cheese," a spoof(?) of "The Black Cottage."
Posted by rivka (Member # 4859) on :
Canned olives are stored in brine. So are jarred olives, actually.
Bob, have you been spending much time with Israelis? Many have a custom to rinse jarred/canned olives with water and then store them in oil. There's some deep symbolic reason, I never remember what . . . oh yeah. It's supposed to prevent forgetfulness.
Posted by Jaiden (Member # 2099) on :
That's interesting to know Rivka. My mother always did that- I never knew why (she died when I was 12) and I've continued on the "tradition".
As we are Catholic I wonder where we picked it up orignally? ::shrugs::
Posted by rivka (Member # 4859) on :
It probably also improves the taste. Posted by Glenn Arnold (Member # 3192) on :
It improves the taste of the oil. Provided it's olive oil.
Then you get to use it for pesto.
Posted by larisse (Member # 2221) on :
Ooo.... yum. See... I would have stuck them back in the refrigerator for a bit to cool them down and then eaten them. I loooooove olives. I eat them as snack food. Good stuff.
Edit: (I should really watch out for my verb tense.)
[ June 27, 2005, 02:37 PM: Message edited by: larisse ]
Posted by katharina (Member # 827) on :
Olive oil is polyunsaturated and will oxidize, which is why it can turn rancid. The more you expose it to oxygen, the faster it will oxidize.
Posted by BannaOj (Member # 3206) on :
d-limonene is actually a good flea killer.
AJ
Posted by Tante Shvester (Member # 8202) on :
Will it kill the bad fleas, too? Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Glenn Arnold: I once left a half a can of pineapple out and when I came back the can had been etched in two at the liquid level. When I picked it up I had an empty (but extremely sharp) ring of metal in my hand, and the pineapple was still in the half can on the counter. (literally half a can)
I just opened the pineapple can, and ate half the pineapple. That was easy. Now I'm waiting for the can to etch itself in two.
Not to impugn your your housekeeping, but how long do you reckon I'll need to wait?
Posted by Elizabeth (Member # 5218) on :
Hey, put some nail polish on and dip your finger in the pineapple juice while you;re at it, and see if it eats it away.
Posted by Tante Shvester (Member # 8202) on :
OK! I'll try taking off my toenail polish with pineapple juice. I'll keep you posted!
<goes off to dip toes in can of pineapple>
Posted by Tante Shvester (Member # 8202) on :
The polish is intact. My toes are kind of sticky, though.
Any other sugestions?
Posted by aspectre (Member # 2222) on :
Fresh pineapple juice. The enzyme is deactivated by the heat of the canning process.
Though, since the enzyme breaks up proteins, the nail is likely to dissolve faster than the acrylic nail polish.
Posted by Tante Shvester (Member # 8202) on :
I'm trying to etch the pineapple can a la Glenn. Now how am I going to do that with fresh pineapple?
No action yet on the can, though. It is just sitting there, without sign of etching.
Posted by Glenn Arnold (Member # 3192) on :
Um, the can was in the refrigerator, and I honestly don't have the faintest idea how long it had been in there.
I didn't eat the pineapple, but it didn't look like there was anything obivously nasty about it. Just the etched can.
Posted by Glenn Arnold (Member # 3192) on :
I also don't remember if the can had a lid or cover on it. Seems like I would have slipped a baggie over an opened can.
Posted by Tante Shvester (Member # 8202) on :
<goes off to cover the can with a baggie and slip it into the fridge>
Posted by Elizabeth (Member # 5218) on :
How are you going to stick your polished toe in there, then, huh?
Posted by Glenn Arnold (Member # 3192) on :
No, no, you take nail polish off with orange peel.
Posted by Tante Shvester (Member # 8202) on :
Or you could just put some acetone in your marmelade.
Posted by Elizabeth (Member # 5218) on :
Well, the nectarine juice did it, why not pineapple?
Posted by Tante Shvester (Member # 8202) on :
Update on the half-full can of pineapple sitting in my refrigerator:
It has been about 3 weeks, and other than the metal having turned a darker color at the pineapple line, there is no sign of any etching.
Glenn, did this really happen, or were you pulling my leg?
I'll leave the pineapple for a while longer to see if I can get the can to separate into two very sharp halves, but it is a good thing that I'm not holding my breath.
'Cause I'd be asphyxiated by now.
Posted by Teshi (Member # 5024) on :
Well, you never know- the can could have been in there for MONTHS.
Posted by Glenn Arnold (Member # 3192) on :
I'm intrigued by the fact that someone is actually trying to replicate this.
No, I'm not pulling your leg. It really happened. I used the half a can to cut holes in foam rubber to make wheels for a cub scout project. It made a handy hole cutter.
I have no idea how long it took. It was years ago, and I didn't set it up on purpose, so I didn't record how long it took to happen. Also, during that time of my life, I was travelling on business a lot. It very well could have been months. In all likelihood my wife put the can in, and I took it out.
A point of clarification however, since I used to be in the industrial gases business. We used the term "asphyxiate" to describe what happened when someone breathes in an oxygen depleted gas, such as pure nitrogen. Suffocation is what happens when you consume the oxygen in what little air is available to you, such as inside a plastic bag, or by holding your breath. It can take awhile. Asphyxia is usually instantaneous, because when you breathe an inert gas, the oxygen actually diffuses OUT of your blood into the oxygen free gas in your lungs, and with the next beat of your heart, your brain shuts down.
I'm not sure that the difference is recognised by dictionaries, but in the gases business, it was important to recognise, for safety reasons.
Posted by Teshi (Member # 5024) on :
Sidenote: one of my worst fears is to die from asphyxiation.
Posted by Hamson (Member # 7808) on :
Lol, this thread is so weird. Yet it intrigues me....
Posted by Shigosei (Member # 3831) on :
quote:Asphyxia is usually instantaneous...
If that's the case, why can people breathe helium out of balloons and not immediately pass out? Is there oxygen mixed in?
Posted by Tante Shvester (Member # 8202) on :
OK, then, suffocate.
But do I get points for knowing how to spell "asphyxiate"?
And wouldn't that make a neato hangman word?
Posted by Hamson (Member # 7808) on :
quote:Originally posted by Tante Shvester: And wouldn't that make a neato hangman word?
*steals word and uses in hangman game*
Posted by Tante Shvester (Member # 8202) on :
You can't steal that word!
It was freely given. Posted by Glenn Arnold (Member # 3192) on :
quote:If that's the case, why can people breathe helium out of balloons and not immediately pass out? Is there oxygen mixed in?
That's one of the notices that we got on a regular basis. Praxair is the only producer of helium in north america, so when someone dies from the use of our product we get an internal memo. But it's not widely publicized outside of the company.
Most of the people who die from breathing helium die from a related injury. They fall and hit their head or break their neck.
The reason many people successfully breathe and talk with helium is a question of ratios. You never fully empty your lungs when you exhale. And since you have to breath out of a balloon to get the helium, you only take a small breath. Oxygen is normally about 20.7-20.9% of air, but you can survive nicely down to about 19.5% oxygen in whatever gas you're breathing.
In order to get below 19.5%, you have to work at it. Most people will feel light headed after talking with helium for a little while, and stop doing it. But people that exhale very deeply and then take a long draw on a balloon are likely to pass out. And when it happens, it happens fast.
The MSDS for helium explains that helium is an asphyxiant, but since it isn't sold for internal use, there aren't big warnings all over the place explaining the danger. However, when someone uses the helium voice on TV, Praxair's lawyers are all over them. Federal express pulled an ad after they were contacted, for example.
I filed an idea memo with praxair the year before I left that they should sell "balloon gas" with 79% helium and 21% oxygen. Since helium is way more expensive than oxygen this would save them money. They might even be able to charge more for it. And it would eliminate the possibility of liability from asphyxiation. One of the responses that I got was that by doing so, it might be seen as a tacit acceptance that people would breathe a gas mixture that wasn't intended for internal use. I haven't heard anything about it since I left the company.
Posted by Tante Shvester (Member # 8202) on :
Pineapple Experiment Update
OK. I put the pineapple can (half full), covered with a baggie, in the fridge way back in July. Now it is September -- and still no can etching action. There is some funky growth going on the surface of the pineapple, though.
I check it once a week. The can is intact.
Glenn -- maybe you were mistaken? Maybe it wasn't pineapple, but something more can-corroding?
I'll continue to watch and wait, but I'm getting a little bored and impatient already.
Posted by breyerchic04 (Member # 6423) on :
maybe he had something else in the can with the pinapple (does any sort of alcohol do that?)
Posted by Tante Shvester (Member # 8202) on :
Perhaps my pineapple is fermenting as we speak. In fact, I'd lay bets that it is.
Posted by rivka (Member # 4859) on :
Another possibility: different brands of pineapple, and therefore both different pineapple (acidity, sugar level, even precise variety of fruit) and different cans. Some brands treat the insides of their cans with various anti-corrosion substances.
Of course, Glenn's could have been a mutant can.
Posted by Tante Shvester (Member # 8202) on :
Glen, it's been 6 months, and my pineapple can STILL hasn't etched itself in half. But the pineapple has metamorphed into something-that-used-to-be-but-is-now-no-longer-pineapple. A kind of brown sludge. Periodically, someone will happen across the can, with it's little baggy perched on top, peak in, and say "I'M TOSSING THIS!", but I have always stopped them, swearing that it is an Experiment In Progress.
But I'm giving up. You must have been dealing with a different kind of pineapple. Or a different kind of can.
Posted by Xan (Member # 9015) on :
Hahaha
Fun thread.
Well, i dunno about Pinapple, but there are some scaaaary things in the back of my fridge that have been ther... wow, well over 2 years.
Really will have to get around to cleaning it out at some point...
Posted by MandyM (Member # 8375) on :
Tante, maybe refrigeration was the issue. Didn't Glenn leave the can out? Perhaps the cold hindered corrosion.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Glenn Arnold: But I once left a half a can of pineapple out and when I came back the can had been etched in two at the liquid level. When I picked it up I had an empty (but extremely sharp) ring of metal in my hand, and the pineapple was still in the half can on the counter. (literally half a can)
quote:Originally posted by Glenn Arnold: Um, the can was in the refrigerator, and I honestly don't have the faintest idea how long it had been in there.
Hmm. He DOES change his story. At first it had been left out. Later in the thread, it's in the refrigerator.
In any event, mine is ziplocked into a biohazard bag in the trash can behind the house.
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lb
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