How long can I safely keep steamed chicken wings in the refrigerator before baking them? [more inside]
posted by 0xFCAF on Nov 28, 2009 - 4 answers

FoodSafetyFilter: Making duck confit. Threw a few legs into the 200 degree melted fat then realized I didn't have enough fat to cover them all completely. Panicked for 3 or 4 minutes, realized it's too late to go out and buy more fat, then decided my only option (aside from chucking $40 worth of meat) was to pull the legs out, blot them with paper towels, and throw them back in the fridge until tomorrow when I can get more fat. Question: Am I going to kill myself and all of my dinner guests with some horrible foodborne bacteria? [more inside]
posted by hypocritical ross on Mar 9, 2009 - 6 answers

I have some Spanish 'Queso Tetilla' cheese (a soft cheese completely surrounded by a hard rind). It's about a month old and got taken in a suitcase from Barcelona to the UK for about 16 hours - apart from that, it's been in the fridge the whole time. There are a couple of spots of blue mould on the rind, and a soft patch where a sticker was (through cellophane), but having cut into it the inside seems OK. Should I Eat It? [more inside]
posted by Kirn on Nov 23, 2008 - 7 answers

Can-I-Eat-This-filter: Is this jar of Muffaletta olive salad mix safe to eat? [more inside]
posted by melorama on May 11, 2008 - 24 answers

How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
posted by Snyder on Jan 27, 2008 - 11 answers

Frozen food fiasco filter. My freezer was off for 48 hours. It was not opened during this time. Which items are still safe? [more inside]
posted by Framer on Feb 14, 2006 - 19 answers

Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
posted by rorycberger on Dec 2, 2005 - 12 answers