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100 posts tagged with foodsafety.
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Is this lettuce for the birds?

Is it OK to eat lettuce in which I found a feather? [more inside]
posted by apparently on Jun 29, 2011 - 10 answers

Can I drink this without dying?

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 - 12 answers

Will this dressing be safe at room temperature?

Why would bottled dressing with these ingredients need to be refrigerated before opening? Is it a safety issue or a quality issue? [more inside]
posted by peep on Jun 16, 2011 - 11 answers

Can I Drink This? The Tea Edition

Is it safe to drink tea made from over-decade-old teabags? [more inside]
posted by thisjax on Jun 5, 2011 - 12 answers

Can I eat it? (I did.) Breakfast of expired ham and not green eggs.

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 - 14 answers

Opening a can of tomato paste, the contents spewed out. Can I eat this?

Opening a can of tomato paste, the contents spewed out. Can I eat this? [more inside]
posted by moira on Apr 19, 2011 - 15 answers

The jar also advises, "Examine oysters for pearls"

Can I eat it, oyster edition: I left a jar of fresh yearling oysters at room temperature while I went snowboarding. [more inside]
posted by halogen on Apr 3, 2011 - 32 answers

Any special guidelines for farm-fresh eggs

What's the 411 on home grown eggs? A guy at work has some chickens and is sharing the bounty. [more inside]
posted by Caravantea on Mar 31, 2011 - 41 answers

PB and food safety and raisin toast!

"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?
posted by liketitanic on Mar 28, 2011 - 33 answers

Can this Minestrone be Saved?

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

Half-baked Cake filter

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 - 11 answers

It just sits there on the bench for hours...

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

Pizza Stones: Rip off? Quarry stones: Safe?

Are unglazed quarry tiles safe for use in an oven? [more inside]
posted by sonic meat machine on Nov 14, 2010 - 20 answers

Does broiling empty nonstick pans kill them?

Did I just ruin half my pots and pans? [more inside]
posted by Hactar on Oct 6, 2010 - 11 answers

Peculiarly Brown-Looking Stew Meat: Safe for My Slow-Cooker?

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 - 8 answers

Cans and aluminum in fridge: safe?

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]
posted by archagon on Sep 22, 2010 - 29 answers

It's BACON!

What is wrong with this bacon? (High-res scan inside) [more inside]
posted by crapmatic on Sep 9, 2010 - 12 answers

Will I paralyze myself and everyone I know with these pickled beans?

How can I fix this beginner's canning SNAFU? [more inside]
posted by ferociouskitty on Aug 16, 2010 - 15 answers

I hope three trays of chicken parm wasn't wasted

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 - 17 answers

Does pink pork pose problems?

Can pork be eaten when it is still pink inside? [more inside]
posted by Gomez_in_the_South on Jul 13, 2010 - 28 answers

Has the sun set on these?

[JapaneseTranslationFilter] Can I still eat this? [more inside]
posted by bardophile on May 23, 2010 - 8 answers

Are semi-frozen foods in grocery stores safe?

Should I be concerned about frozen prepared foods that don't seem all that frozen in the grocery store? [more inside]
posted by callmejay on Mar 30, 2010 - 5 answers

dry rice in (dry) water bottle?

food-filter: Can I store dry rice in a large (washed and completely dry) water bottle? [more inside]
posted by mirileh on Mar 15, 2010 - 16 answers

Can I Eat it? Raw-milk Cheese edition.

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 - 10 answers

How long can I safely keep steamed chicken wings in the refrigerator before baking them?

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

please help resolve my tofu troubles

Can I eat this expired (but frozen) tofu/tempeh/tofurky? [more inside]
posted by mustcatchmooseandsquirrel on Jun 25, 2009 - 12 answers

Yes, another annoying "Is this safe to eat" question.

CanIEatThisFilter: Just discovered a couple of pounds of steak that has been sitting in our fridge, in marinade, for about ten days (it was purchased a week ago Saturday). Looks like it never made it on the grill. If I cook it well is it safe to eat?
posted by anastasiav on Jun 10, 2009 - 33 answers

Deadly Dressing?!?!

Can I Eat It Filter: homemade salad dressing edition [more inside]
posted by JoanArkham on May 27, 2009 - 7 answers

Is it safe to cook meat very briefly then re-refrigerate it for 24 hours?

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

Egg myths

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 - 25 answers

Should I Eat The Cheese? (Slight variation on past questions)

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

Is my Muffaletta mix safe to eat?

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

Is it safe to cook with over-ripe strawberries?

Is it safe to cook with over-ripe strawberries? [more inside]
posted by joannemerriam on Mar 14, 2008 - 15 answers

Is it good?

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

Glorious homemade applesauce ... a big, delicious, warm bowl of it is on my counter. Do I let it cool before refrigerating ?

Glorious homemade applesauce ... a BIG, delicious, very warm bowl of it is on my counter. Do I let it cool before refrigerating ?
posted by R. Mutt on Oct 14, 2007 - 18 answers

Don't eat it, Ted?

What's the deal with my salad dressing? It is frothing like a rabid dog! [more inside]
posted by TedW on Oct 12, 2007 - 11 answers

Another "Can I Eat This" Query

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 - 13 answers

Is it safe?

I have an 8.45 ounce bottle of Sam Adams Triple Bock, ca. 1994, an ale brewed w/ maple syrup, that I was given as a gift. I just found it again in a cabinet. It's been sealed well, kept in dark spaces in air conditioned spaces mostly. Safe to drink? Keep aging? Bury in a landfill?
posted by docpops on Aug 19, 2007 - 26 answers

Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit?

Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit? [more inside]
posted by Caviar on Jan 23, 2007 - 8 answers

Why must I cook Patak's Curry Paste?

Why must I cook Patak's Curry Paste? [more inside]
posted by Yogurt on Jul 5, 2006 - 18 answers

I would rather not poison people.

How do I keep my kitchen clean and sanitary? [more inside]
posted by davidriley on Mar 14, 2006 - 31 answers

can i eat my dough?

what will happen to me if i make pizza from old dough? [more inside]
posted by purplefiber on Feb 20, 2006 - 16 answers

Could what I don't know, kill me?

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

Tuna Safety

How safe is albacore tuna? [more inside]
posted by clockzero on Jan 16, 2006 - 8 answers

Could I make an eternal pot of soup?

Theoretical-food-safety-question-filter. [more inside]
posted by tomble on Jan 9, 2006 - 24 answers

Thaw, you little bastard! THAW!

We screwed up the timing for preparing our turkey. How can we thaw and brine by tomorrow without risking bacterial contamination? [more inside]
posted by maudlin on Dec 24, 2005 - 11 answers

Where can I learn more about the dangers of harmful bacteria in poultry?

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

When to toss canned food out?

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 - 22 answers

Can Butter Go Rancid?

Once again microbiologists & bacteria enthusiasts your wisdom is needed. My roommate is mad because I left the butter out overnight, he won't touch it and said I have to buy a new stick. But my grandma always kept her butter in a covered dish on the counter, not in the refrigerator. My question then, what are the facts here: does butter require constant refrigeration? How long till butter goes bad {packaged, refrigerated, covered dish} and in what ways, and at what risk?
posted by Brad on Mar 24, 2004 - 14 answers

Crab Gone Bad?

Calling all microbiologists & bacteria enthusiasts: left out two cans of Phillips backfin crab meat last night, which are supposed to stay refrigerated. It is pasteurized meat, but when we called the 800 number to ask their opinion, they said if the cans get to room temperature for several hours, you probably shouldn't use it. But hey, this is expensive crab meat. I'm thinking that if it is well-cooked, tonight, I will live to tell the tale. Opinions? [more inside]
posted by _sirmissalot_ on Mar 11, 2004 - 113 answers

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