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I found a package of "Northwest Style Smoked Alaskan Scallops" in the back of my aunt's fridge that I forgot about. It hasn't been opened, and it's basically been in the fridge since she purchased it. There is a sicked on it that says 5/05. It looks to be vacuumed sealed and there is a bunch of grey water around it. I'm I going to die if I eat this? How do I tell if this is still good, there is no expiration date.
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Jun 16, 2018 01:46
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| # ? May 27, 2024 04:18 |
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obi_ant posted:I found a package of "Northwest Style Smoked Alaskan Scallops" in the back of my aunt's fridge that I forgot about. It hasn't been opened, and it's basically been in the fridge since she purchased it. There is a sicked on it that says 5/05. It looks to be vacuumed sealed and there is a bunch of grey water around it. I'm I going to die if I eat this? How do I tell if this is still good, there is no expiration date. I'd guess 5/05 is the "packaged on" or "sell by" date. If it was frozen, it might be a different story, but shellfish that has been sitting in a fridge for at least a month seems pretty risky, even if it's been smoked and vacuum sealed. I'd throw it away.
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Jun 16, 2018 02:15
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BraveUlysses posted:grilled beef patties? you mean burgers...with onions and bell peppers in them?
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Jun 16, 2018 05:53
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I make Syrian kofta that have grated onion and capsicum in them. They are lamb though and they taste fantastic.
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Jun 16, 2018 10:42
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I adopted a chilli plant from some friends and this had been growing on it since it came into my possession. I decided to harvest it today for chilli cheese toast. I tried a bit on its own and it just tasted of... generic pepper things? I de-seeded it because it looked like it might be a bit of a badboy but actually it didn't impart any detectable heat. What is it? My friend has no idea, she went on a bit of a chilli-growing spree and doesn't recall what she planted.  The leaves of the plant look like this if that's at all helpful for identification: 
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Jun 16, 2018 12:00
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Looks like a shishito, and sounds like a shishito. They're great, but usually picked while completely green. They are most often fried, or roasted, then salted and served by themselves to be eaten straight since as you discovered, they have no real heat, just good pepper flavor.You'll not be getting enough at once with just the one plant to go that route, so I'd probably just roast any you get and put them on tacos, or on eggs or something.
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Jun 16, 2018 13:09
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Jeb! Repetition posted:Basically Sounds a lot like my meatloaf. So I’ll just recommend grating the onion and roasting the pepper to remove the skin. Dice is very fine and sauté the onion and pepper with garlic.
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Jun 16, 2018 16:15
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I’m looking for recommendations for pans. We have a medium cast iron and an electric nonstick skillet, but we kind of want to get some nice pans that don’t have nonstick that flakes off. A bonus would be dishwashable, but we don’t really mind having to deglaze and wipe and oil cast iron. We like how the cast iron goes in the oven so that’d be good too, if it wasn’t cast iron with the modicum of cleaning and maintenance they require. So I guess the criteria are: Size Nonstickiness without Teflon Durability Flexibility Any ideas?
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Jun 16, 2018 16:21
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Those criteria kind of limit you to cast iron or carbon steel. I have both and prefer carbon steel for most things because it's better at temperature regulation. My cast iron tends to get hotter and hotter and I have to adjust the temperature down. Every other non-stick option I've tried (besides teflon, carbon steel, cast iron) has been garbage.
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Jun 16, 2018 16:49
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tuyop posted:I’m looking for recommendations for pans. We have a medium cast iron and an electric nonstick skillet, but we kind of want to get some nice pans that don’t have nonstick that flakes off. A bonus would be dishwashable, but we don’t really mind having to deglaze and wipe and oil cast iron. We like how the cast iron goes in the oven so that’d be good too, if it wasn’t cast iron with the modicum of cleaning and maintenance they require. Circulon Infinite
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Jun 16, 2018 17:39
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Does pork sirloin really expire so quickly? At work I can never find some that doesn't have an expiration date of 2 days, and cooking for one I struggle to eat 3-4 pounds of pork in 2 days.
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Jun 17, 2018 01:52
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Leal posted:Does pork sirloin really expire so quickly? At work I can never find some that doesn't have an expiration date of 2 days, and cooking for one I struggle to eat 3-4 pounds of pork in 2 days. Once you cook it it’ll last until the heat death of the universe. Or until it smells bad. Whichever comes first, I guess.
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Jun 17, 2018 02:47
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Bollock Monkey posted:I adopted a chilli plant from some friends and this had been growing on it since it came into my possession. I decided to harvest it today for chilli cheese toast. I tried a bit on its own and it just tasted of... generic pepper things? I de-seeded it because it looked like it might be a bit of a badboy but actually it didn't impart any detectable heat. What is it? My friend has no idea, she went on a bit of a chilli-growing spree and doesn't recall what she planted. That said, most C. chinense peppers are hot, so either one of the few that are naturally mild, or one of the many mild hybrids that are popular these days. More photos of the whole plant and the interior of the flowers would help. Maybe. There are a lot of pepper plants out there and I'm no botanist.
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Jun 17, 2018 20:50
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tuyop posted:Once you cook it it’ll last until the heat death of the universe. Or until it smells bad. Whichever comes first, I guess. I'm gonna take your word for this, but if I get food poisoning I'm gonna collect all my vomit in a bag and mail it to you.
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Jun 17, 2018 21:14
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I have never seen cooked meat go off in under a week when properly refrigerated.
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Jun 18, 2018 12:56
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So this is a pretty stupid question, but oh well! How long will diced sweet potatoes stay good in a refrigerator? I've never cooked with them before, but bbasically my partner wants to do some meal prep for easy breakfasts, and a sweet-potato-egg-scramble thing is our current plan. Could I dice up a couple on Monday and have them still be good by Friday? Thanks!
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Jun 18, 2018 16:34
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This past weekend I came across a specialty spice store and bought some fancy pepper. It was smoked and soaked in scotch. The aroma is amazing (not yet sure how the flavor will translate) but I realized I wasn't sure the best way to utilize this. What would be a good recipe that highlights the pepper?
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Jun 18, 2018 16:44
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Johnny Truant posted:So this is a pretty stupid question, but oh well! Yes, they'll be fine for five days in the fridge, but make sure to store them in water so as to avoid the surface of the cut potato pieces from oxidizing which will change its color and make it taste worse (not dangerous, just worse).
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Jun 18, 2018 16:48
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The Midniter posted:Yes, they'll be fine for five days in the fridge, but make sure to store them in water so as to avoid the surface of the cut potato pieces from oxidizing which will change its color and make it taste worse (not dangerous, just worse). I dig! Like completely submerged in water, or just wet papertowel kind of dampness?
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Jun 18, 2018 17:07
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Johnny Truant posted:I dig! Like completely submerged in water, or just wet papertowel kind of dampness? Completely submerged.
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Jun 18, 2018 17:10
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The Midniter posted:Completely submerged. Awesome, thanks again!
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Jun 18, 2018 17:16
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lifts cats over head posted:This past weekend I came across a specialty spice store and bought some fancy pepper. It was smoked and soaked in scotch. The aroma is amazing (not yet sure how the flavor will translate) but I realized I wasn't sure the best way to utilize this. What would be a good recipe that highlights the pepper? Grind it fresh over an otherwise finished dish
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Jun 18, 2018 18:29
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lifts cats over head posted:This past weekend I came across a specialty spice store and bought some fancy pepper. It was smoked and soaked in scotch. The aroma is amazing (not yet sure how the flavor will translate) but I realized I wasn't sure the best way to utilize this. What would be a good recipe that highlights the pepper? I feel like it might be good in cookies, pastries, or desserts. Ginger snaps, maybe?
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Jun 18, 2018 19:13
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lifts cats over head posted:This past weekend I came across a specialty spice store and bought some fancy pepper. It was smoked and soaked in scotch. The aroma is amazing (not yet sure how the flavor will translate) but I realized I wasn't sure the best way to utilize this. What would be a good recipe that highlights the pepper? Grind it over soft, mild cheeses on crackers.
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Jun 18, 2018 19:40
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Hey so I bought myself a nice coffee machine, and I was wondering about water. I have a well, and the water is quite mineral-rich. The Keurig I was using got scaled to the point that even with regular descaling it just wasn't working well. I guess i should be buying jugs of water, but I was unsure what kind. Distilled? Regular jugs of water?
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Jun 18, 2018 20:14
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lifts cats over head posted:This past weekend I came across a specialty spice store and bought some fancy pepper. It was smoked and soaked in scotch. The aroma is amazing (not yet sure how the flavor will translate) but I realized I wasn't sure the best way to utilize this. What would be a good recipe that highlights the pepper? Cacio e pepe
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Jun 18, 2018 20:27
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tuyop posted:I’m looking for recommendations for pans. We have a medium cast iron and an electric nonstick skillet, but we kind of want to get some nice pans that don’t have nonstick that flakes off. A bonus would be dishwashable, but we don’t really mind having to deglaze and wipe and oil cast iron. We like how the cast iron goes in the oven so that’d be good too, if it wasn’t cast iron with the modicum of cleaning and maintenance they require. We really like our Scanpans. Got them as a gift, which is nice because they're expensive ($100 for 11" and an extra $35 for the lid!) but they tick off all your boxes. We've put them in the oven up to 450°F, but they claim to go up to 500F. That's a good thing, because if you pan-sear meat it's very easy to get some of the grease up above that in between batches. As long as you abide by their care instructions, they have a lifetime replacement guarantee, which admittedly I haven't tested. We've had a 11" and a 8" for over a year and they are still nonstick for eggs, which since we don't cook fish or crêpes is about the best test I can give. ALL THAT SAID I still would probably recommend dropping $50 on a carbon steel pan and spending the ~3 hours to strip it and season. It's more nonstick, I can scrub with copper wool without leaving a scratch, and it can probably go as hot as my stove or oven can crank. I scraped smash burgers off with a metal dough cutter just fine.
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Jun 18, 2018 21:11
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lifts cats over head posted:This past weekend I came across a specialty spice store and bought some fancy pepper. It was smoked and soaked in scotch. The aroma is amazing (not yet sure how the flavor will translate) but I realized I wasn't sure the best way to utilize this. What would be a good recipe that highlights the pepper? Pfefferneussen, a delicious pepper cookie.
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Jun 18, 2018 21:20
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Annath posted:Hey so I bought myself a nice coffee machine, and I was wondering about water. If you bought yourself a nice coffee machine, scale wouldn't matter. 
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Jun 18, 2018 23:26
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Mr. Wiggles posted:If you bought yourself a nice coffee machine, scale wouldn't matter. I travel 4 days a week, so I bought a grinder to powder my beans and a Ninja machine that will automate turning powder into drink. I don't have the time, money, or water quality to get one of those $2500 contraptions that hooks into the water line and has a raspberry pi for a brain.
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Jun 18, 2018 23:50
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Is it true that the longer you boil a chicken for broth the better?
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Jun 19, 2018 01:16
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Annath posted:I travel 4 days a week, so I bought a grinder to powder my beans and a Ninja machine that will automate turning powder into drink. Just get a French press is what I'm saying.
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Jun 19, 2018 01:40
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Jeb! Repetition posted:Is it true that the longer you boil a chicken for broth the better? 75% of that is for gelatin from the bones, and 25% of that is flavor*. 1 hour in a pressure cooker works great. If you don't have a pressure cooker, and can't boil for 3 hours, I'd do as long as you can + 1 packet of gelatin. *I would be kicked out of most French restaurants if the chef heard me say this
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Jun 19, 2018 02:51
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My wife and I don't have kids and are taking care of my Brother in-laws 5 and 9 yr old daughters this week due to some mild emergency stuff. We eat fairly healthy and I know my way around a kitchen. My in-laws largely let the kids subsist on a diet of hot dogs, fries, chicken tenders, pizza and mac and cheese. We're realistic enough to know we aren't going to change these kids diets in one week, and aren't going to try to else they equate coming see their aunt and uncle with misery, but I do want to cook a few things while they are here to give them a little more than just the above crap. Maybe 2-3 meals total. For those of you that have kids / cook for kids in that age range, any suggestions?
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Jun 20, 2018 13:06
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That Works posted:My wife and I don't have kids and are taking care of my Brother in-laws 5 and 9 yr old daughters this week due to some mild emergency stuff. If you're having to take care of your nieces because of some "mild emergency" stuff, I'd say just give the kids what they're used to. Even if the emergency situation doesn't affect them directly, the girls will still be experiencing a certain level of stress and anxiety while being away from their parents. Turning their normal diets on their head won't help in easing that anxiety, and may make it worse. I don't mean to be a party pooper since I know this is not the advice you're looking for, but if you feel the need to cook something more authentic or homemade than the garbage they normally eat, why not try making homemade versions of the stuff they like? Making homemade pizza with kids is fun since they can top it with whatever they want. Mac and cheese with homemade cheese sauce, throw a couple veggies in there. Hot dogs with a nice fresh coleslaw on the side. Instead of french fries, make some banging roasted potatoes for them. You could even cut them similarly in size to french fries so the illusion is there. Make them egg-in-a-hole - it's easy and will impress them if they're used to eating no-effort trash. Good luck.
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Jun 20, 2018 14:30
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The Midniter posted:If you're having to take care of your nieces because of some "mild emergency" stuff, I'd say just give the kids what they're used to. Even if the emergency situation doesn't affect them directly, the girls will still be experiencing a certain level of stress and anxiety while being away from their parents. Turning their normal diets on their head won't help in easing that anxiety, and may make it worse. I don't mean to be a party pooper since I know this is not the advice you're looking for, but if you feel the need to cook something more authentic or homemade than the garbage they normally eat, why not try making homemade versions of the stuff they like? Making homemade pizza with kids is fun since they can top it with whatever they want. Mac and cheese with homemade cheese sauce, throw a couple veggies in there. Hot dogs with a nice fresh coleslaw on the side. Instead of french fries, make some banging roasted potatoes for them. You could even cut them similarly in size to french fries so the illusion is there. Make them egg-in-a-hole - it's easy and will impress them if they're used to eating no-effort trash. Thanks for the advice. Was kinda thinking the same thing and am defaulting to giving them what they want, just thinking of a few options to include for what their parents call "No thank you" portions for the kids to eat a bite of or something. Will probably try a few of your suggestions and I think the 9 yr old is interested enough to help out in the kitchen so it could be fun. (I also need ways to keep them busy). It shouldn't be too traumatic, mild emergency is their mom had another daughter but has to stay in the hospital / rest few days. Their new sister is healthy and they already got to hold her etc, just need the mom to stay in the ward for observation for a day and needs some bed rest for a few days after. Mostly we're just doing this so my brother in law isn't totally wrecked for the whole week taking care of everything so it shouldn't be toooo stressful.
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Jun 20, 2018 14:42
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That Works posted:My wife and I don't have kids and are taking care of my Brother in-laws 5 and 9 yr old daughters this week due to some mild emergency stuff. I largely agree with The Midnighter. Homemade pizza is a great idea. Along the lines of their other ideas, I'd suggest homemade fried chicken filets and sweet potato fries. If you want to push vegetables, bite-size pieces of roasted red pepper has always seemed like a kind of candy to me — and roasted asparagus is bland enough to taste a bit like french fries to me with the oil and salt.
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Jun 20, 2018 15:00
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DasNeonLicht posted:I largely agree with The Midnighter. Homemade pizza is a great idea. Along the lines of their other ideas, I'd suggest homemade fried chicken filets and sweet potato fries. Yeah I was thinkin of doing some of the Food Lab flour tortilla pizzas in a skillet. Have made those for a quick post-drinking snack etc and they are tasty. Maybe let the older kid do a little bit of chopping and they can like spell stuff out or make pictures with the toppings or some poo poo.
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Jun 20, 2018 15:05
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BrianBoitano posted:75% of that is for gelatin from the bones, and 25% of that is flavor*. 1 hour in a pressure cooker works great. If you don't have a pressure cooker, and can't boil for 3 hours, I'd do as long as you can + 1 packet of gelatin. Also, if you go past 3 hours, the chicken will begin to disintegrate into particles. I usually base cooking times on the desired meat texture, and just work with whatever flavor it gives me.
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Jun 20, 2018 16:47
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My kids like broccoli so it's a bit easier. Perhaps you could do something like Broccoli mash potatoes to sneak in some veggies. Stir fry gives them tons of veggies and also appeals to the salt & fat taste. Trying some fruit especially if it's with desert usually works for my kids too. Even if it's as simple as blackberries with some sugar or strawberries with some powdered sugar or whip cream.
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Jun 20, 2018 17:32
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