My brother got botulism at a buffet in Shreveport. He believed they had bad tomatoes in the etouffe.
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Egg drop soup. Holy hell.
I left a roasted spaghetti squash in the oven overnight.
Would you think it’s safe to eat? It would have been at room temp from around 10 pm until 8:30 am.
I leave cooked food on the stove overnight all the time. What would happen to spaghetti squash overnight that would make it unsafe to eat?
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We have a little East European Market in our town, and they make killer marinated oyster shrooms.
I took a container home a week or so ago, and had a few forks of it mid afternoon. Not sure what was up with them, but they exited pretty violently just a couple hours later.
Don’t think Ima get them again. I make a reasonable version myself, and it likely won’t destroy me 
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Mixed answers online about whether it’s safe, and most gov’t sites say cooked vegetables left out more than 4 h are not.
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In more ways than one!
Ha. Yeah. Although I’m only half-dead 
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What I would do and what I would advise are two different things. I would probably eat it. I would never suggest to anybody else that it was safe to eat.
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Room temp is a wide range. My room temp is relatively cool right now. I forgot to put away a whole bag’s worth of sautéed spinach two nights back, decided to risk it and put it away the next morning. I ate it yesterday, no issues.
But as ricepad said, what I would eat and what I would recommend to someone else (or serve someone else, for sure) are different.
Roasted / sautéed veg and not much else to go bad in it, I’m more comfortable with.
Meat, something saucy, nope.
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This exactly.
I do all sorts of things myself (e.g. eat leftovers in the fridge from 2 weeks ago, cooked fish left on the counter from morning to night, etc.) and have never gotten ill, or food poisoning.
But that’s just me, and I have no idea what other people’s situation might be, including their own immune system and overall health.
Just because I didn’t get sick, doesn’t mean someone else won’t.
It’s all anecdotal. And as they say, if you have an anecdote from one source, you file it away. If you hear it again, it may be true. Then the more times you hear it the less likely it is to be true.
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Why would that be? I don’t remember which surfaces are more likely to harbor what off the top of my head, but certainly vegetables might have molds or bacterias on their surface that can grow and excrete toxins.
The reason I mention mold is, just yesterday I scraped mold off the surface of some tepache and tasted it. 
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Not scientific. As I said, what I would do myself what I would suggest anyone else do are very different (I also wouldn’t feed it to anyone else ever).
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Yep, I hear you. I tossed it because I had a doubt. Luckily we have a brand new green bin food waste program.
…
Thanks, everyone
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It’s hard to imagine truer words ever spoken (written). I do all kinds of stuff for myself that I would be afraid to advise others to do. Stuff left out too long at RT, cheeses and meats with a bit of mold on them. Etc.
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The tepache, not the mold. 
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Which begs the question.
How did the mold taste?
I was looking for a thread abchive oil and stumbled on this
Sure as hell can kill you. Almost took my bro. When I was wee, I got into making garlic and was told by the elder woman on the TV, that you could keep OO packed garlic at room temp indefinitely. Went to the Vietnamese store, because their produce was bomb and cheap. 30 cents a pound for garlic. Bought five pounds and went to work. Kept it in my mom’s pantry. She was suspicious. Couple of month it had gone to hell. Fortunately, I didn’t dry any when it had expired.
