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?
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posted by like_a_friend
on Jun 7, 2013 -
8 answers
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please!
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posted by amycup
on Mar 26, 2013 -
21 answers
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 -
5 answers
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?
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posted by Bebo
on Apr 24, 2012 -
17 answers
I have been given a whole ham with no label, description, or instructions. What should I do with it?
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posted by mkdg
on Jan 8, 2012 -
11 answers
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.
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posted by joshwa
on Jul 9, 2011 -
11 answers
Why would bottled dressing with these ingredients need to be refrigerated before opening? Is it a safety issue or a quality issue?
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posted by peep
on Jun 16, 2011 -
11 answers
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!
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posted by loquat
on May 24, 2011 -
14 answers
Can I eat it, oyster edition: I left a jar of fresh yearling oysters at room temperature while I went snowboarding.
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posted by halogen
on Apr 3, 2011 -
32 answers
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 -
27 answers
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 -
20 answers
I used to live in a co-op, and our kitchen managers always stressed not putting cans or aluminum in the fridge. They said that it could cause botulism to grow. Fact or fiction?
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posted by archagon
on Sep 22, 2010 -
29 answers
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines?
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posted by rachaelfaith
on Jul 24, 2010 -
17 answers
Should I be concerned about frozen prepared foods that don't seem all that frozen in the grocery store?
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posted by callmejay
on Mar 30, 2010 -
5 answers
How long can I safely keep steamed chicken wings in the refrigerator before baking them?
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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?
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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?
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posted by Kirn
on Nov 23, 2008 -
7 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?
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posted by Framer
on Feb 14, 2006 -
19 answers
