So. Wednesday I felt totally fine, and baked a batch of (delicious!) cookies for a work party on Thursday. Woke up on Thursday and felt like death. Fever, chills, vomiting, the works. Slept all day and feeling pretty ok again today. Here's my question: are the cookies safe? I've eaten a few, and so has Mr. Arkham but we figure we're already exposed/immune to whatever it was. Think they are safe to share though?
My mom is coming down from Boston to NYC for Thanksgiving. Her current plan is to cook the turkey, wrap it in aluminum foil, put it in a polystyrene cooler and then drive it down to NYC on Thursday. This is setting off my warning bells about food safety. [more inside]
Food delivery company says their pre-made meals are good in the fridge for a week. This seems way too long--much longer than I would ever store homemade food. Should I trust my gut or do the professionals know something about food safety that I don't? [more inside]
I want to make a beet slaw for adding to lettuce-based salad. The thing is, I'm unlikely to eat it all immediately, so I want to make a bunch, put it in a jar in the fridge and consume it over a period of weeks. I want to do this without dying of food poisoning, mold eating, or fermented beet alcohol poisoning. [more inside]
I had a shipment of frozen meat that was delayed by bad weather last week in Memphis. It was shipped on Thursday frozen in a styrofoam box to be delivered on Friday. Thanks to a weather delay, I didn't get it until Monday evening. The box sat in a truck in the local FedEx parking lot all day Saturday and Sunday (and probably most of Friday also). [more inside]
I bought some hot mango pickle at the Indian grocery store yesterday. It was packaged differently from what I've had before and I am concerned about its safety. When I've bought this same kind before it was in a glass jar with a metal lid, like other shelf-stable canned goods in jars. This time it was stored at room temperature in a glass jar, but the lid is plastic. [more inside]
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?
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]
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]
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]
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)
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?
I just frosted a cake using Martha Stewart's whipped frosting recipe, and now I'm stressing out about how to store the cake until tomorrow. Please help! [more inside]
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.
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.
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]
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
I've followed the hooplah in Europe from a distance and am puzzled as to where all this horsemeat is coming from. [more inside]
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?
FoodSafetyFilter: Does old peanut butter make these delicious cookies ... OF DOOM? [more inside]
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]
Can I cook and eat it? Roast Beast Edition. [more inside]
Homemade fruit rum safe to drink after 1.5 years? [more inside]
Edible theatrical properties - whose responsibility and how does it all work? [more inside]
Wild foods filter: have these old acorns been processed enough to be safe to eat? [more inside]
Pungent shiitakes from a Korean market. Are they okay? [more inside]
Grilling meat with only 1 pair of tongs- my method would make Alton Brown gasp in horror, but is it safe? [more inside]
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]
Is it safe to drink tea made from over-decade-old teabags? [more inside]
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]
Opening a can of tomato paste, the contents spewed out. Can I eat this? [more inside]
Is it healthy or sensible to half bake a cake, cool it, freeze it, thaw it, and finish cooking it? [more inside]
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?
Are unglazed quarry tiles safe for use in an oven? [more inside]
Did I just ruin half my pots and pans? [more inside]
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]
How can I fix this beginner's canning SNAFU? [more inside]
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines? [more inside]
Can pork be eaten when it is still pink inside? [more inside]
[JapaneseTranslationFilter] Can I still eat this? [more inside]
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]
Can I Eat It Filter: homemade salad dressing edition [more inside]
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]
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]
What's the deal with my salad dressing? It is frothing like a rabid dog! [more inside]
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.
I've got some food that's past it's "Best Before" dates. Can I safely eat it? [more inside]