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I took a ziplock of frozen chili from the freezer, let it half-thaw, changed my mind, and stuck it back in the freezer. Can I thaw it and eat it now?
posted by Ollie at 5:14 AM - 12 answers

I eat a lot of beans and like to treat myself to premium and/or unusual dried beans from time to time. What are your favorite fancy beans? [more inside]
posted by pullayup at 11:44 AM - 15 answers

Everything is, quite frankly, the worst it has ever been in my lifetime, and things seem unlikely to get better. Peanut butter and oatmeal are cheap, at least in the US, at least right now. I like peanut butter oatmeal things. Give me some recipes! [more inside]
posted by Frowner at 12:08 PM - 9 answers

I left a unopened bag of shredded cheddar in my trunk overnight :( Will it be ok to eat or no? My car was in my garage and it wasn't hot overnight. I put it in the freezer for now. If it was a small bag I'd just toss it, but it's a very large bag :(
posted by Saucywench at 7:48 AM - 12 answers

So, I'm trying to eat more vegetables and am looking for easy vegetable pairings that I can use for stir frying. [more inside]
posted by Art_Pot at 4:43 PM - 24 answers

I'm British. I'd never heard of creamed corn until it started coming up in threads here this week. I've read the Wikipedia page and I don't really understand. Like, you take corn and add... what all, exactly? I see wildly differing recipes. And it's a southern thing and also a Thanksgiving thing? I thought I'd gotten my head around most dishes in that category, but this one passed me by. Help me understand what it is, culturally and culinarily. This is a genuine question, despite the folks trolling about this.
posted by automatronic at 12:30 AM - 35 answers

I'm trying to cook on an induction cooktop / hob thing. I'm finding it very confusing. If you cook with induction, what temperatures do you use? [more inside]
posted by dobbs at 6:18 AM - 9 answers

I have a box of Jiffy cornbread mix I'd like to make tonight to go with chili. The last time I made it, it was very soft and crumbly. How can I make it come out more firm? [more inside]
posted by Serene Empress Dork at 9:41 AM - 15 answers

It’s winter, and clementines should be in season, but I haven’t seen them anywhere in New York City. Plenty of California mandarins, but no true clementines. In fact, it’s probably been several years since I’ve seen them, maybe even pre-Covid. Has something happened to the clementine crop? Drought? Fungus? [more inside]
posted by 1970s Antihero at 4:50 AM - 14 answers

My daughter is getting married in a Las Vegas wedding chapel in 4 weeks. It will be just her and her new husband, no wedding party and no reception--just them. I would like to surprise them by having a little wedding cake (enough for 2 or 4) delivered to their hotel room. [more inside]
posted by primate moon at 5:54 PM - 4 answers

I just discovered a 5-lb heritage breed pork loin roast that has been hiding in my freezer since, I'm guessing, 2019 or 2020. It's in the packaging from the butcher. I know I can eat it, but is it going to be a disappointing waste of time?
posted by HotToddy at 1:22 PM - 8 answers

I have a moka pot that produces 8oz of coffee, and I drink about 2oz of it in the morning. What’s the best way to keep it fresh-ish so I can drink the other 6oz throughout the day, on the same day? [more inside]
posted by hapticactionnetwork at 9:41 AM - 11 answers

I just made this super delicious double chicken stock, and I want to make it into a soup. What soup should I make that will benefit from having a really good broth?
posted by exceptinsects at 6:24 PM - 12 answers

This is a very nice soft cheese with a pleasant mild flavor. The only thing wrong with it is that it seems to have no online presence. Willoughby is a company with a big array of cheeses. Tozai is a saki company. Has anyone else tried it? What cheeses would you recommend as similar? [more inside]
posted by Nancy Lebovitz at 8:35 AM - 4 answers

A few snowflakes inside. [more inside]
posted by Dolley at 4:31 AM - 25 answers

For Reasons, the items in a top freezer came essentially to room temperature, or pretty close. The now-thawed frozen pizza and the puff pastry dough have been thrown out. The only other things in there were jars of homemade freezer jam and pumpkin butter. Are they safe to refreeze and eat later? Are they at least safe to eat now but not to refreeze? Or are they now secretly plotting to murder me in my bed and must be discarded immediately?
posted by DrGail at 5:29 PM - 8 answers

What specific convenience foods, such as frozen foods or prepared options, would you recommend for feeding a family? If you think I should exclusively shop at Trader Joe’s, that’s fine! [more inside]
posted by leedly at 4:53 PM - 39 answers

I have several pounds of over-cooked yellow peas. They're mush consistency. What should I do with them? [more inside]
posted by mr_bovis at 8:27 AM - 17 answers

I like powdered electrolyte drinks that you pour into your water to basically turn it into gatorade (like Liquid IV), but they cost what seems to me to be an absurd amount of money for what is basically a few kinds of salt with fancy marketing. Is there a generic bulk version of these that any of you can recommend? [more inside]
posted by BuddhaInABucket at 11:41 AM - 15 answers

I have an air fryer. I like it and use it a lot. Just recently I bought what the mfg. calls a barrell pot. It's just a high walled pot with a wire handle for easy removal from the air fryer. I bought it on a whim. [more inside]
posted by Czjewel at 1:44 PM - 2 answers