I've read that raw chicken should be kept in the refrigerator for only 2 or 3 days before using. So why is the "Use By" date on the chicken sold at my local supermarket 6 days from now? [more inside]
posted by gfrobe
on Oct 27, 2008 -
I bought a Value Pack of chicken thighs at Safeway, like the frugal shopper I am... and then promptly left them on the kitchen counter for 3 hours, like the absent-minded bumbler I am.
Scenario: cold chicken, fairly cold kitchen (maybe 65, as the heat hadn't been on all day), sealed package, November 2nd expiration date.
I am assuming I just screwed up and wasted $9 worth of chickeny goodness. Am I right?
posted by allen8219
on Oct 21, 2008 -
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... [more inside]
posted by dubold
on Oct 10, 2008 -
Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
posted by nitor
on Oct 8, 2008 -
Adult friend may be contracting chicken pox for the first time. What should be expect, and should he avoid it if he can? [more inside]
posted by tittergrrl
on Sep 11, 2008 -
There's a wing place in town called 'Just Wing'n it' that has a wing sauce called "Hot Boston" that I crave. Im posting in hopes that someone who works / worked there can tell me how to make it.
posted by Hellafiles
on Aug 18, 2008 -
In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
posted by jeanmari
on Jul 22, 2008 -
What is the relationship between the age of a consumed raw egg and the risk of food poisoning, and what factors influence it - in general, but also specifically to salmonella? [more inside]
posted by lord_yo
on May 15, 2008 -
I've been trying to make chicken dishes that don't rely on the usual pasta or rice+sauce+chicken combination. I have not been successful. I'm looking for chicken recipes and techniques that rely less on pasta and rice, and more on imparting flavor to the chicken itself. [more inside]
posted by !Jim
on Mar 31, 2008 -
Help me make tender chicken breasts. Mine are always rubbery, no matter how slowly I cook them. I've even tried marinating. What am I doing wrong? [more inside]
posted by notjustfoxybrown
on Jan 29, 2008 -
How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
posted by Snyder
on Jan 27, 2008 -
Following a recommended recipe, we cooked a number of chopped chicken breasts in a sauce that contained a large amount of "buffalo" sauce - you know, the hot stuff that people put on wings.
After serving them we discovered that the sauce was actually the 'fire' version and the chicken was inedibly spicy-hot. We now have two pounds of fire-engine red, top-notch, ultra-buffaloed chicken breast sitting in the fridge.
I'd hate to waste this much food - especially high-quality breasts like the ones we purchased. What can we do with this chicken? [more inside]
posted by unixrat
on Jan 9, 2008 -
Please help identify a children's horror program either on television or VHS (most likely) that I watched as a child in the early 90s. [more inside]
posted by albernathy0
on Oct 5, 2007 -
I don't even remember where I found this image
, but I find it fascinating. Enthralling, even. The question is, what the hell is
it? Who made it? Why? And where can I find a higher-res copy? I'd love to have it on a t-shirt.
posted by CrayDrygu
on Jul 27, 2007 -
I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
posted by zembla3
on May 2, 2007 -
My crockpot failed to heat up last night. I now have a pot of raw chicken and onions that's been sitting out for 10 hours. Would it be safe to eat if I cooked it? [more inside]
posted by jheiz
on Nov 5, 2006 -
I live in Ottawa, Canada.
I'd like to try "chicken and waffles".
How far would I have to travel? [more inside]
posted by Tbola
on Sep 19, 2006 -
Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted by 1fish2fish
on Jun 17, 2006 -
Ok, somebody HAS to know where this is from. I've been hearing it a lot lately and am pulling my hair out trying to figure out where this saying originated. If you know where the phrase "Winner winner chicken dinner" came from, please let me know. Thanks!
posted by charlesroper
on Apr 19, 2006 -
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted by CunningLinguist
on Feb 26, 2006 -
Fowl-Most-FoulFilter: I just roasted a chicken, and it came out ghastly. What the &?*#@ did I do wrong? [more inside]
posted by maryh
on Dec 31, 2005 -