Recipe gone scary - help!

[Celany]

Hi All,

I tried making Alissa's corn chower last night. I follwed her recipe exactly (which contains avo, corn, almond milk, & some salt)

the almond milk was my own recipe, made that day:

1 cup soaked almonds
3 cups filtered honey
1/4 tsp vanilla paste
1 tbs raw honey

it was a lot, and I ate it for dinner, but then wanted to bring it into work for lunch the next day, so I packed it up & put it in the fridge.

I took it with me to work, but didn't put it in the work fridge, because I didn't want it to be ice cold, I needed it room temp, to be remotely appealing to me.

so, I got it out of the home fridge around 7am left it on my desk & went to eat it around 2pm.

when I went to eat it, it was totally gross! the container was almost ready to bust, because apparently it had fermented or something, and it smelled STRONGLY of sulpher. it was fully of little bubbles. I ended up dumping it out.

Is this normal? I know I'm working with natural foods now, that go bad, because they don't have perservatives, but we're talking about less than a full day between making it & it going bad! should I worry about this happening with all my recipes? if I want to make something the night before, for work, am I going to have to keep it cold in the fridge up until I eat it? I don't like cold food! :(

many thanks for any help anyone can offer...

(edited to only list ingredients of alissa's recipe, instead of writing out the whole thing verbatum)

[Sharon in Colorado]

Whenever I made any kind of raw chowder type of soup, I never liked it the second day.

[Rawkinlocs]

I'd say that it is possibly due to it having been from 7 a.m. to 2 p.m. - that's 7 hours and is like leaving it out overnight basically. What you could do is, refrigerate it next time but get you one of those soup mug warmers for the desk - that way you can transfer your cold soup to a mug and warm it up without cooking it or having to resort to warming in a microwave. Or...if it's feasible for you, a couple of hours before your lunchtime take it out so it can get room temperature by the time your lunch break comes around. If you're at home, you could just warm in the dehydrator or on the stove just until your finger can rest in it.

I made the chowder once and took it to work but it was only out like 2 hours before my break and time for me to eat it and it was still good. But yeah, 7 hours is kinda long - again, almost the same as leaving it out all night.