our previous favorite sushi chef just told us to leave sushi leftovers in a cool, dark place (like the garage) and you could eat it for the next two days.
scared the **** out of me, but I ate the fish the next day and it was delicious (the rice wasn't refrigerated to super hardness) but I didn't have the balls to go two days.
I don't care what it is...leftovers go in the fridge right away and if it's there for more than a couple of days it's getting tossed.
except for when I make Duck Confit, that stuff keeps pretty well as long as it's sealed up.
i wrap it in the foil
OT for Hip - Revolution deconstructed>>
during the winter months, my family makes stews and stuff like that and leaves it in the pot on the stove for a few days... not the whole week though. we don't do it when the weather's hot either because it'll go bad/rancid for sure.