I have recently begun making homemade ranch (and I will NEVER go back to that store bought crap! My eyes have been opened!). I was wondering how long it will stay good in the fridge? [more inside]
I made a batch of turkey meatballs yesterday. They included one egg, beaten. I used an egg that, upon further reflection, may have been past its use-by date. Keep the meatballs, or toss 'em? [more inside]
Left chicken breasts in a crockpot for an hour without turning it on by accident - is it safe to eat after cooking? [more inside]
What's the shelf-life of hummus? [more inside]
We recently bought udon with a "use by" date of "May 12 16," except one has some weird orange spots (looks like colorful flavoring accidentally included from something else, and the second instance of weird purple-like tint and possibly a bit of slimy consistency. Here's a photo, with the areas in question circled for emphasis. Can we eat it, eat around it, or should we chuck it? [more inside]
Food safety: when is it safe to rely on taste/smell, and when do I need to follow specific rules? [more inside]
I have some frozen ground-beef patties from Costco which are about a year-and-a-half past their best by date. They were bought frozen, stayed frozen, and haven't had any power outages. From looking around online, it doesn't look like they'll poison me (if I'm wrong though, let me know), but is it a waste of time trying to use them up? If not, what sort of things should I use them for which best minimizes freezer-burn taste?
Bought a bottle of (refrigerated) pomegranate juice at the grocery store this morning. Forgot about it in the bag on the counter for about 7 hours before I remembered and put it in the fridge. House is air-conditioned. Bottle was cool to the touch but not cold. Can I use it in a recipe that calls for boiling the juice? Or did I kill it?
Last month, I cooked some orzo with bacon fat and mixed kale, mushrooms, bacon ends, and some cheese in. It was delicious. I had the last serving in my freezer and pulled it out this morning (5.5 hours ago). It has been sitting in my purse since then. It is still cold to the touch. Can I eat it for a late lunch? [more inside]
I have some new unknown plants springing up in my inherited plot. Could you help me identify some of these from the photos? I'm guessing they are about half weeds, half vegetables. [more inside]
Can-I-eat-this filter: Homemade chicken noodle soup sitting out on the balcony in the snow, thawed overnight on the counter, then left in the fridge for 2 days. Now it tastes funny... [more inside]
Can we eat the leftover fried chicken that was accidentally left in the oven overnight? [more inside]
Pretty basic. Tuesday or Wednesday of last week I crocked up a pound of dried chickpeas in the pot, put in the fridge immediately after. [more inside]
I made version #2 of this whoopie pie recipe, including the cream filling recipe at the bottom. I substituted coconut milk instead of milk, but did include the egg white. Somehow there is now a whole bag of leftover cream filling in my fridge. How long can it stay there and be used again to fill cupcakes or other goodies? Can it be frozen? Squeezing it all directly into my mouth immediately is also an option, if necessary.
My wife accidentally left a pot roast (beef) thawing overnight last night. It was still covered in ice when I went to bed around 11PM, and it was thawed (but still cold to the touch) this morning, when we put it back in the refrigerator. Will we die if we eat this?
So. Wednesday I felt totally fine, and baked a batch of (delicious!) cookies for a work party on Thursday. Woke up on Thursday and felt like death. Fever, chills, vomiting, the works. Slept all day and feeling pretty ok again today. Here's my question: are the cookies safe? I've eaten a few, and so has Mr. Arkham but we figure we're already exposed/immune to whatever it was. Think they are safe to share though?
My mom is coming down from Boston to NYC for Thanksgiving. Her current plan is to cook the turkey, wrap it in aluminum foil, put it in a polystyrene cooler and then drive it down to NYC on Thursday. This is setting off my warning bells about food safety. [more inside]
I've been helping my mom and grandmother clean out my late great-aunt's apartment. She was a hoarder. One of the things I found today was a small bottle of Prohibition-era whiskey. [more inside]
I'm a dummy and left 2 dozen raw eggs in the carton overnight in my car; I forgot to bring them in after grocery shopping. They've been unrefrigerated for about 24 hours, and my car's been in various garages the whole time, probably 15-20 C. The carton says to keep refrigerated, but do they really mean it? [more inside]
I made a gluten free, wonderful pizza last night, left it on the counter covered tightly-ish with a clean dishtowel and I want to eat it for breakfast (lunch?) [more inside]
I accidentally forgot to put the quiche in the fridge after lunch and discovered it when I came back home. It was left out for about 5 hours, probably at around 70 degrees. I am getting differing opinions from my internet search. Should I toss it?
A friend left a huge bag of produce from the farmers market on my doorstep, but I have no idea what this is. Do you? [more inside]
Once I've made cold-brew iced coffee, I drink it over about 5 days. Is there any reason that I can't mix in the half-and-half on day 1? [more inside]
We just returned from a trip, and the fridge is more or less warm. We've been gone since Monday morning. Do I need to throw everything out, or is some of this stuff okay to eat? I'm thinking about how there have been times in other people's homes where I was surprised to find something in the cupboard that I've always refrigerated. I'm hoping that some of my stuff could be able to cross over. List of what's in my fridge below the fold. [more inside]
More and more, I've been thinking along the lines that eating meat doesn't fit at all with my ethics and value system - particularly non-violence. I'm thinking of quitting and becoming vegetarian - but to complicate matters, I really like meat (in moderation). Should I do it, and if so, what tips do people have? Snowflakes inside. [more inside]
I left an unopened package of bacon on the counter for 24 hours. Can I eat it (after cooking, of course)? [more inside]
I have a jar of homemade curried pickled onions. It has never been opened. If I eat one, do I need to refrigerate the remainder? There's a companion jar without curry, that's been opened and has been at room temperature for some months, and they are still good. Well, subject to taste.
I bought some hot mango pickle at the Indian grocery store yesterday. It was packaged differently from what I've had before and I am concerned about its safety. When I've bought this same kind before it was in a glass jar with a metal lid, like other shelf-stable canned goods in jars. This time it was stored at room temperature in a glass jar, but the lid is plastic. [more inside]
So...Ralph forgot I had already made a milk and bread run and bought another gallon-but didn't check the date (it was the last gallon at that convenience store. ) So, I opened it for milk for my coffee and right after I poured it noticed the date. Feb 4th. This is the 10th. And then I noticed the slight curding once it met my coffee and generic sweet and low. It didn't smell or taste sour, but it did leave a few curds at the bottom of the cup (yes, I drank it.) So, my question is this: Since obviously this is not fresh milk, and since I DO have other milk in the house-what milkusing recipes can I use this for? [more inside]
Can I eat it filter - Restaurant Doggy Bag edition. [more inside]
I bought brand-new treacle today, but accidentally used the old expired tin ""BB END MAY 2012 DISPOSE OF ON EXPIRY" instead of the new one. Nothing looked strange when I used it; I only noticed what I had done when I found the new tin with the seal still on it. The Christmas pudding will have been steamed for almost 5 hours. How dangerous might it be to eat it? [more inside]
long story short: apartment fire on Monday, frantic move on Tuesday, unorganized to say the least. I had butter in my freezer.Just found the butter in a box in my new kitchen a few minutes ago , thawed. it is still holding its shape. is it still edible?
I want to use more fruit and make it easier to process. I have composted a couple hundred pounds of fruit this summer. I hate the waste. We have a pear tree from which a certain squirrel eats half of each unripe fruit and throws the rest on the ground. Later in the season the fruit from the upper branches (30-40 feet) falls, impaling itself on twigs, or smashing on the ground, pulping a quarter of the fruit into the dirt. Some fruits have worms or slug damage after sitting on the ground. I pick what I can reach with a picker and if I am present when a ripe, un-bitten fruit falls and smashes, I eat that. But is there a better way? [more inside]
This coming Saturday, my husband and I are celebrating our tenth wedding anniversary with our family. As part of the event, we would like to serve the top tier from our wedding cake. What's the best way to do this, given my inexperience at decorating cakes and the time constraints? [more inside]
The pinto beans have been "soaking" for about 36 hours at room temperature. I opened the pot and saw that the beans have expanded past the water level, and the ones on top (out of the water) have sprouted. I know some people eat sprouted beans on purpose. Is it OK that the soaked beans have been exposed to the warm/room temperature air for maybe 24 hours? [more inside]
Please help me not poison myself and my boyfriend tonight at dinner. I've checked the other fresh-mozzarella AskMes and they all seem to pertain to mozzarella left out for long periods of time. (The Google Machine renders similar results, or otherwise different circumstances.) Cheesemongers of MeFi: Can I Eat It? [more inside]
I bought some goat, gruyere, fontina, blue, and fancy cheddar cheeses from a gourmet cheese shop last night and left it in my car overnight (it only gets down to about 70 degrees -- if that -- at night where I live). Can I still eat it? [more inside]
I was pickling smelts. First step: brine overnight, rinse. Second step, immerse in vinegar, put in fridge and wait a week to eat. I did step one, but then got interrupted. The brined, rinsed smelts sat out for about ninety minutes - maybe as long as two hours - in a room that was about seventy degrees. I finished step two, but now I am afraid to eat them. I thought due to the brining it might be OK. Can I eat it?
Am I gonna die if I eat my beef stew? I ran out of tomato paste and used an old can of tomato sauce. Just added a tablespoon or so and poured the rest out in the sink. It's then that I noticed that the expiration on the tomato sauce was two years ago. [more inside]
I have an egg based bread pudding in the slow cooker and the power went out. [more inside]
Is spikenard inherently unsafe for human consumption? If not, where can I get some food-grade spikenard oil? If so, what is the closest equivalent spice?
I made a pilaf with young hen-of-the-woods/maitake mushrooms on Monday night. It was delicious. This morning I nuked some leftovers for breakfast (it's been refrigerated for the past 36 hrs), and the mushroom pieces are now shockingly bitter. What happened? [more inside]
Can I Eat It: Whole Fridge Edition. [more inside]
Can I eat it filter: Started some polenta with chicken stock in the rice cooker this morning at 8am. It's timer feature will have it ready at 6:30pm. [more inside]
Can I eat it filter: tuna edition [more inside]
Can I eat this filter > Unopened, refrigerated package of yoghurt. Expiration date was a week ago. Safe or not? [more inside]
Can I Eat It: Blue Cheese Olives? [more inside]
Can I cook and eat it? Roast Beast Edition. [more inside]
Sour Milk, Soured Milk, and Spoiled Milk. Is there an effective chemical difference? To what extents are any and all unsafe to cook and eat? [more inside]
What to do with all of these not quite ripe small peaches? A branch fell. I now have 25% of the fruit from it, but they're pretty small and not quite sweet enough to eat straight. They seem too lovely to waste. Will they ripen much? Recipes for using them as is?
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