Is my 2-day-old lunch boozing me up at work?
February 3, 2007 1:41 PM Subscribe
Two days ago I made a simple quinoa dish with carrot and zucchini squash. I added copious amounts of brewer's yeast for flavor and nutrional value, and threw it all into a tightly-sealed tupperware container while it was still warm. I then placed it into my backback for later consumption.
posted by duffell to food & drink (19 answers total)
Now it's two days later, I'm at work, and hunger is gnawing at my insides. I have no money, but discover the container of food in my backpack, where it's been sitting for a couple of days in a fairly warm environment. I chow it all down, noting that it tastes - and smells - funky. Sour, bitter, but not altogether bad. Additionally, the zucchini slices look and taste more like pickle slices.
It's 30 minutes later now, and I swear to God I have a little bit of a buzz on. Is it possible that the food fermented somehow and the yeast broke down some of the quinoa into alcohol? That's ridiculous, right? I mean, there's just no way. Is there? Does yeast work that quickly? Am I ridiculous for even asking? (Seriously, though, unless I'm mistaken, I am a little tipsy even as I type this. Maybe it's just general wooziness, or maybe I'm crazy.)
Also: why does my zucchini seem to have pickled? Could someone offer a scientific explanation?