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?
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?
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]
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]
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]
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 have an egg based bread pudding in the slow cooker and the power went out. [more inside]
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]
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?
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?
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 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]
Can I eat this? Sandy power outage edition. [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]
Is this chicken safe to eat? [more inside]
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]
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]
I have been given a whole ham with no label, description, or instructions. What should I do with it? [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]
Household tips for the immunocompromised? [more inside]
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]
Is it OK to eat lettuce in which I found a feather? [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]
Why would bottled dressing with these ingredients need to be refrigerated before opening? Is it a safety issue or a quality issue? [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]
Can I eat it, oyster edition: I left a jar of fresh yearling oysters at room temperature while I went snowboarding. [more inside]
What's the 411 on home grown eggs? A guy at work has some chickens and is sharing the bounty. [more inside]
"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?
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?
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]
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? [more inside]
What is wrong with this bacon? (High-res scan inside) [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]