I'm planning to spend Christmas at the family home, but apparently the task of Christmas baking falls to me when I get there. I was hoping to get started early and wondered if I could make these icebox-style gingersnaps
, and tuck the frozen cookie dough logs into a ziplock bag in my suitcase. Gate to gate is roughly nine hours, though at this time of year, it seems best to consider potential weather delays too.
posted by peppermind
on Dec 10, 2013 -
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]
posted by SandiBeech
on Oct 9, 2013 -
Ice cream left unrefrigerated for 8 hours. Opened and eaten from.
posted by cairdeas
on Oct 9, 2013 -
I just came home to find a box containing some lovely Asiago cheese, sitting in my mailbox. In Arizona, where the current temperature 101°F, and today's high was 109. It was shipped to me from Italy (straight from the town of Asiago!), about a week ago, so has spent several days in transit. This is not aged cheese, but semi-soft younger Asiago as is more common in Italy. It smelled ripe, but not unpleasant, and there was no mold or anything visible. Can I eat it? Will it kill me or make me sick? Is it likely to still taste good, even if it's technically edible? Is there anything special I can do to preserve whatever integrity of the cheese may be left? [more inside]
posted by Superplin
on Aug 22, 2013 -
My sweet boyfriend just cooked me some delicious Bird's custard. I learned (after it was cooked) that the milk he used was the old one - the date on the container is 7/29. I sniffed it and it smells stinky to me. It is not lumpy.
When you make the custard you do bring it up to a low boil, not sure if that will be a factor.
Should I eat it? Would you eat it?
posted by sleepykitties
on Aug 15, 2013 -
I just made this
for a picnic tomorrow. Yeah, it does look awesome. The last page unequivocally states not to refrigerate. I'm a North American, I'm squeamish about things left out. I realize the English aren't fans of cold things, (beer, eggs at the grocery store, ice, etc.) but this seems like looking for trouble. Any opinions? I'm in Vancouver where the temperature is currently in the middle seventies inside the house, so a cool root cellar is available. What to do?
posted by Keith Talent
on Aug 10, 2013 -
Is this cream-colored crystallization on top of a jar of strawberry jam mold or something else? And either way, is it still safe to eat if I spoon the stuff off? (pic
posted by shivohum
on Jul 19, 2013 -
Last night, we discovered a wasp's nest in our grill. The grill is connected to our house's natural gas lines so it isn't easily replaced. My wife sprayed the nest with Raid brand wasp and hornet spray. The active ingredients are "Prallethrin" and "Cypermethrin" and the can says the inactive ingredients include petroleum distillates. The can says to wash any food preparation surfaces that get exposed to the spray, but I worry that the grill may be difficult to adequately clean and I don't want my family ingesting dangerous chemicals. Can this grill be used again? Do you have any tips on how we can adequately clean it?
posted by Area Man
on Jul 10, 2013 -
So, my meat business is spinning up. We've registered with the tax office, it's an official thing now. I've got a lot to learn, and a lot of things to figure out. We're going to be making and selling sausages, ham, smoked meats, all manner of things. Primarily we're going to be sending things online, as well as catering and possibly having a food truck to get the name out to drive the online sales. Special monkeywrench: this will all take place in Japan. [more inside]
posted by Ghidorah
on Jun 26, 2013 -
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]
posted by like_a_friend
on Jun 7, 2013 -
Dish of fully cooked kosher chicken parts in barbecue sauce left on kitchen counter uncovered overnight (approx 12-14 hours). The apartment isn't air conditioned, but it stays reasonably cool, so I don't think internal apartment temp got up to the 80-some degrees the outside sdid last night. Chicken bits were in a single layer in a pyrex dish. Can I eat it? My spouse threw them back in the fridge this morning.
I know the FDA would recommend against, but I'm looking for the hive mind.
posted by mccn
on May 30, 2013 -
The jar was opened 7 days ago and has been in the fridge since. The ingredients are octopus, canola oil, vinegar, spices and salt. It says "No preservatives. Keep refridgerated" and the expiry date is in July 2013.
Does the vinegar mean it's pickled and good for an extended period? Would I just know by tasting one?
I feel a bit paranoid because I had a terrible experience with some leftover mussels last year. I would just toss it but hate to see a dozen little octopi die for nothing.
posted by bonobothegreat
on May 4, 2013 -
How to tell her not to let unsealed meat go brown in the fridge for over a week in a efficient and diplomatic fashion. [more inside]
posted by proximacentauri
on Apr 5, 2013 -
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
posted by amycup
on Mar 26, 2013 -
I bought a pre-made, raw meatloaf from the local grocery store. Tonight I cooked it, in a 375-degree oven for close to an hour and a half. The thing is still pink throughout! [more inside]
posted by synecdoche
on Mar 5, 2013 -
I've followed the hooplah in Europe from a distance and am puzzled as to where all this horsemeat is coming from. [more inside]
posted by col_pogo
on Mar 3, 2013 -
I just made this recipe.
It's been cooking for about 2 hours now. I went back on the site to check and see what the comments were like out of curiosity, and saw that the first comment directly recommended against using frozen chicken breast, as that can give bacteria the opportunity to build up as the crock-pot warms to temperature. I checked a few other places and they seem to agree that frozen meat in a crock-pot is a bad idea. I've already committed the ingredients to this meal, and I'd prefer not to waste them. Is there anything I can do to make this safe to eat?
posted by codacorolla
on Mar 3, 2013 -
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?
posted by jedicus
on Jan 18, 2013 -
Two twelve pound frozen turkeys wrapped well in newspaper insulation, placed in a suitcase and put on a plane. One trip from Michigan USA to Sint Maarten, Caribbean. Safe? [more inside]
posted by Stewriffic
on Nov 15, 2012 -
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]
posted by fontophilic
on Nov 15, 2012 -
I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it? [more inside]
posted by Bebo
on Apr 24, 2012 -
I want to mix slices of lemon into some jam from the store. How long will it keep in the fridge after I do this? [more inside]
posted by rivenwanderer
on Feb 9, 2012 -
I have been given a whole ham with no label, description, or instructions. What should I do with it? [more inside]
posted by mkdg
on Jan 8, 2012 -
Grilling meat with only 1 pair of tongs- my method would make Alton Brown gasp in horror, but is it safe? [more inside]
posted by bluejayway
on Jul 25, 2011 -
What is the most efficient and effective way to wash produce when my tap water is unsafe (microbes/heavy metals)? I live in China, and cook a lot. [more inside]
posted by joshwa
on Jul 9, 2011 -
What's the matter with these soda cans? I have two cans of diet pop that are bulging on the bottom (pics inside). Is this botulism or does it pose any danger? [more inside]
posted by katyggls
on Jun 20, 2011 -
Why would bottled dressing with these ingredients need to be refrigerated before opening? Is it a safety issue or a quality issue? [more inside]
posted by peep
on Jun 16, 2011 -
Will I regret having eaten expired canadian bacon? What's the worst thing that could happen? I think I'm experiencing phantom food poisoning symptoms, help! [more inside]
posted by loquat
on May 24, 2011 -
Opening a can of tomato paste, the contents spewed out. Can I eat this? [more inside]
posted by moira
on Apr 19, 2011 -
Can I eat it, oyster edition: I left a jar of fresh yearling oysters at room temperature while I went snowboarding. [more inside]
posted by halogen
on Apr 3, 2011 -
What's the 411 on home grown eggs? A guy at work has some chickens and is sharing the bounty. [more inside]
posted by Caravantea
on Mar 31, 2011 -
"Should I eat this?"-filter. Left a jar of peanut butter open on my counter and went out of town for 5 days. The house usually stays pretty cool. Safe to eat?
posted by liketitanic
on Mar 28, 2011 -
Can I Eat It: Part 7,934 in an ongoing series. In a fit of industriousness, I made Cannellini Minestrone
this morning! I put part of it in a container for my lunch, and part of it in a container to store in the fridge. I realized once I got to work, however, that the container to store never made it to the fridge, and is still sitting on the counter in my apartment. The soup was made at 8am, and I won't be getting home until 8pm. Can anything be done to salvage the soup into something edible, or at least usable?
posted by ocherdraco
on Feb 16, 2011 -
Is it healthy or sensible to half bake a cake, cool it, freeze it, thaw it, and finish cooking it? [more inside]
posted by tabubilgirl
on Feb 6, 2011 -
My girlfriend thinks it's bad to put hot or warm food in the fridge without letting it cool to room temperature first. Something something bacteria something something. I think she's stupid. I also think she's wrong. Is she?
posted by doublehappy
on Jan 18, 2011 -