I was in Vietnam recently and I took a shot of grain alcohol mixed with blood from a freshly killed cobra. That was close to a month ago and I didn't die or ge
Maybe this is more of a health question, but I was eating some microwave popcorn and bit into a piece that just tasted absolutely terrible. Rest of the bag tast
I cooked some bacon medallions yesterday, it was in date, didn't smell, and I had some of it, putting the rest in the fridge - by all accounts it was fine. Thi
This is relating to Asian/ Chinese style soup/ broth cooking. I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic c
This sweet potato is spongy and slightly holey inside. Is this safe to eat? It's similar to this question, Holes inside a sweet potato, but mine is only sli
I'm in an apartment with limited kitchen storage space. I want to store some dry food products like tea, coffee, cereal, rice, etc. but the only place I found f
I recently bought a bottle of Jackson Morgan cream liquor. The alcohol content on the bottle is listed at 15%. After looking up when alcohol percentage become
Today I went to eat at a local hamburger chain with my family. It was the type of restaurant where you can clearly see the workers making and prepping the food.
Would toasting a croissant safe/ by accident with a person no paying attention would the croissant catch fire or would it just burn?
I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if
I have some very tight diet restrictions right now due to a medical issue. As a result I need to eat scrambled eggs three times a day. Here's my question: if
Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, sa
Eating crickets seems to be a growing trend in the USA. I am quite familiar with beef, chicken, fish and their internal temperatures when cooking. I also unders
I cooked chicken last night and stored it in the fridge right after. Today I brought in chicken in a glass container within my backpack and o
I pressure cooked my tomato ketchup for 10 min, then simmered for 12 hours (internal temp 150 degrees).This was lower that I intended. Is it safe to now freeze
I have a gallon of honey, stored in an ice cream bucket, that smells like sour krout and has little air bubbles all the way thru it. Should i consider it unsafe
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
Related to another question of mine: I found this recipe for a lacto fermented hot sauce. Basically you take blended up chiles, 2.5% salt, water (not sure if n
I should start by stating my actual problem: this coming Rosh HaShannah, the latest I can buy fresh meat is on Thursday, but I need to serve it the following Mo
Is there a meal or multiple meals I could rotate that would be safe to eat for 1 (or possibly more) meal(s) every day that would also stay goo