We made these
vegetable enchiladas last night and accidentally left them in our 60-degree kitchen for about 10 hours. The only ingredient that I'm worried about is the black beans. What say you?
posted by outfielder
on Feb 24, 2014 -
I want to do a special day after Christmas dinner for myself and my boyfriend. The only thing is, I'll be in a car for 6-7 hours heading back from my parents' before I'll be back at my house. I'm looking for ideas for a festive meal that can be transported in a cooler for that long and will reheat well once I'm home, or be really tasty served cold. [more inside]
posted by PearlRose
on Dec 22, 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 -
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 -
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 -
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'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 -
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 -
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'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 -
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 -
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 -
Food Safety Filter (sorry): Is this stew meat safe to eat? We just bought it today. Sell by date is October 6. Meat is deeply brown-red, with areas that are brown enough to look cooked already. [more inside]
posted by anonnymoose
on Oct 3, 2010 -
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines? [more inside]
posted by rachaelfaith
on Jul 24, 2010 -
I just received some delicious-looking raw-milk cheese in the mail. It was room temperature. It does not appear molded. It is shrink-wrapped. I'd hate to waste it, but I don't want to take any chances especially because it is raw-milk cheese. [more inside]
posted by verevi
on Dec 31, 2009 -
Eggs. I love eggs. Every time I use eggs I wonder about food safety but not obcessively so... I think and then I do anyway. There are two things I always do with eggs and I am wondering if they are "magical thinking" routines. [more inside]
posted by maggieb
on Feb 22, 2009 -
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 -
What's the deal with my salad dressing? It is frothing like a rabid dog! [more inside]
posted by TedW
on Oct 12, 2007 -
Can I marinate beef past the sell-by date? I've bought a piece of chuck pot roast and just made the marinade for Mark Bittman's Vinegar-Marinated Pot Roast recipe. Bittman's recipe suggest marinating the meat for up to 3 days; the date on the package comes due is in two. Will the marinade, made up primarily of wine and vinegar, allow the meat to last past the date (and I have no idea if it's a sell-by or serve-by date - I'm recently eating beef again after about a 13 year hiatus), or should I plan on cooking this tomorrow?
Ideally, I'd like to cook this on Thursday, but I don't want to kill my family.
posted by bibliowench
on Aug 27, 2007 -
I've got some food that's past it's "Best Before" dates. Can I safely eat it? [more inside]
posted by Mutant
on Apr 10, 2005 -