?🙏🏻

Is this mold? Or generally dangerous to eat? Its been growing on my Cathedral City cheese!

Its like pinky/reddish patchy growing?

I cut it off and its not underneath, but it still feels weird to eat..

I was talking about food with my roommate and somehow a very interesting topic came up that both of us can’t figure out. The question is if you made a burrito and then put it in a blender then blended it up into shreds then put that blended up burrito inside another burrito then ate it would it feel like you ate two burritos. Obviously the calories would be the same as eating two burritos I would assume but would like you be twice as full?

I tried Recify but I didn’t know it wasn’t free when I downloaded it so I need a better alternative 💁

Banned from food safety.

Okay so I have two different sauces that I can take off the shelf and put them into a dish and they always instantly become amazing:

• LaoGanMa - spicy chilli crisp in oil
• La Morena - chipotle in Adobe sauce

This means I have Chinese food and Mexican food sorted for flavor in my opinion. I'm looking for more things of this caliber but from different cultures. Let me know of some others and whate kind of dishes to make with them! Thanks!

(with no additives at all)

What would the closet meat product to a slim Jim be that would be large enough to make reasonably sized slices for a sandwich.

It's been about 20 hours now. Am I in the clear? Fully expected to be extremely ill by now. Maybe i'm getting really lucky.

It was chicken breast cut up into cubes, all the cubes seemed to be cooked besides one. I obviously didn't eat that one, but what are the odds that was truly the only undercooked one?

Here's the chicken, heat definitely touched it but not for long.

https://imgur.com/a/a0oFPnd

Update: it got me about 48 hours later. Super nauseous, vomiting, and my stomach is cramping like crazy. Not exactly a fun time.

In terms of prolonged quality🙏🏻

I made chicken breasts in the slow cooker the other day with pureed pineapple because I read that I helps make them meat more tender.... Its very weird and kind of mushy now though. Is there anyway I can use this? There's portions of good meat, but a lot I can't even make into chicken salad sandwiches. It just seems like adding mayo would make it more gross.

just ate raw chicken like pink slimy RAW i only noticed it in one piece but idk i could have ate more with out noticing. kinda freaking out that im gonna get salmonella

Nothing is expired, and the liquid is REALLY watery. I just don’t understand😭 Been awaiting the entire night and it didn’t swell AT ALL. Is it possible that it’s due to the salt (the 60% potassium type of salt)?

Please don’t ask me why chia. Just basically gotta survive.

Will be really grateful for anyone to answer me.

Many recipes for making caramel sauce request melting dry sugar alone in a pot. As soon as it is melted, it is taken off of the heat and quenched with butter and or cream.

From what I can tell, sucrose melts at 368 F. It also seems that sucrose burns at 350 F. So why do we have melted sugar that isn't burnt? Thanks!

I absolutely adore them. The texture, the strong flavor, I'll go out of my way to have some. However, everyone I've made them has hated them, I feel crazy!

I'm 17 years old (boy) , and I'm currently bulking because I'm pretty skinny . I eat 2 in the morning and 4 on another meal around 4 pm . Is that too much (cholesterol) ?

All (newer) recipes I see online anymore are listed in the singular example; 2 cup vs. 2 cups, 3 tablespoon vs. 3 tablespoons, etc. I first saw it on America's Test Kitchen TV show a few years ago, I now see it on multiple online magazine recipe sites. I find it irritating, and even Googled it which stated it was probably an error as it is considered poor grammar. Does anyone know what is up with this?

Every time we eat chicken, no matter how we flavor it, it tastes metallic/a little bloody too me and it's gross. It's not a storage issue, we usually keep it in the freezer and put it straight into the pressure cooker. This time it was in the fridge for 1 day marinating and then cooked in the pressure cooker. The pc is one year old. We use stainless steel utensils. No other food tastes this way to me, not even a bloody steak (which I like).

It seems like most people like chicken and I've definitely had good chicken from restaurants. Seems like when we cook it at home or gets the bad taste.

Has anyone else experienced this? Is the chicken we buy just low quality?

Most coconut oil I find is pretty solid/hard at room temperature. I used to use a brand or version that was noticeably softer, like softened butter. But I can’t find this now; after trying four jars I thought I’d ask here. It wasn’t labeled coconut butter, although maybe that could be an option.

Chili seasoning HELP!

I’m making chili and have gotten cans of rotel, beans, beef, and tomato juice. But completely forgot about a pack of chili seasoning !

This is what I have on hand, please help me with what would work for substitute! (I want taste like the McCormick chili seasoning)

I have: Cumin, parsley, cayenne pepper, ground black pepper, onion powder, garlic salt, bay leaves, Lawrys, minced onion, turmeric, taco seasoning, taco sauce, lousina hot sauce and franks red hot.

Any help is appreciated!!!

I bought a tin of anchovies in oil, they were refrigerated in the store but I out them with the other tinned fish in my cupboard out of habit. The label says "partially preserved - keep refrigerated". They had been at room temperature for about 10 hours. Should I toss them or would they still be good? I don't buy anchovies so I'm not sure if it's a big deal. For a few bucks I could pick up more if there is a spoilage risk.

Nothing but roasted peanuts; glass clear jar; very light colored commercial PB

Does an exact temp number exist for it?

Hi!! I am a high school student that has a kind of unique situation.
I'm a germaphobe, and lately its been really bad. Its starting to affect what I eat. I am trying my best to work through it, but I'm at a point where none of the food my family has in the house feels clean to me. I've been relying on food I order from restaurants or microwavable pre-packaged meals, pretty much anything "untouched" by my household, which really isn't ideal for my health or budget. I know it sounds kind of crazy lol please don't judge me.

I'm looking for small, healthier pre-packaged foods that I can slip into my backpack for lunch. I really have started to feel bad from having nothing but chips and junk that comes sealed. I'm mostly looking for lunch ideas, but dinner and breakfast would be great too! Any suggestions are very much appreciated !!!

edit: i know there's something wrong with me and i need help, i got it.

Just curious, could it be the ingredients sifting around and not being in appropriate proportions when scooped out, or is there potentially quality issues with bulk bags?

Banned from the appropriate subs. Will be grateful to anyone who helps me.

I keep watching these too!

Hello,

I've recently purchased some mandarins from my local supermarket, however upon getting home I realized they weren't very fresh anymore. Now, after a few days, some of them have started to get all soggy and some brown marks started appearing on one of them. I have 7 mandarins which I don't think I'll manage to eat before it's time to throw them away. Do you have any idea what I can do with these? Maybe a cake or a pie of some sort? I'm not necessarily asking for recipes (tho if you have one, please share!) but more if it's still ok to do something with them, and ideas of what to do before they get spoiled. As a student, it kinda sucks to throw away food like that.

Thanks in advance!

Update : Thank you all for your suggestions! I ended up making some jam out of my mandarins :) I also froze some of the peels (the ones I didn't use to make my jam).

I've had a Ziploc bag full of diced red onions, in water, in my fridge for about 6 hours now. It no longer has any strength or flavour to it whatsoever. How do I keep the sharp pungency preserved for a long period of time? My cheese and onion sandwiches aren't hitting like they should be rn.

I had yukhoe (korean raw seasoned beef) which is meant to be eaten raw, but I'm worried because of how long it's been left out. It also comes with raw egg yolk.

Will I get food poisoning and is there anything I could do now to raise my chances of not getting it?

Red meat has always been my favorite and I could eat it endlessly but all of a sudden the last 2 times I've tried to have it, it tastes and smells so gross it makes me want to throw up just by smelling it. I asked my family if they felt the same and they said it was just fine. What the hell could have happened?