ronnie_suburban wrote:Pie Lady wrote:Okay, here's a new one: I have a Rubbermaid glass container with a rubber-seal lid. The rubber seal gasket thingy fell out. If I don't reattach this gasket, the lid is useless.
I read that superglue is flammable and microwaving is a bad idea. Has anyone else done something like this? Otherwise I think it's non-toxic...?
Toss it.
=R=
The GP wrote:I'm embarrassed that I have a whole frozen turkey that was buried under other items. I thought it was a stockpile of ice. The bird has easily been in there for a couple of years.
Would this be a candidate for cooking from frozen? We don't have a ton of room in the fridge to defrost. Appreciate your feedback.
irisarbor wrote:You could also defrost in slowly running cold water in your sink for a bit, at least until you could remove the giblets etc. as long as the water stays cold, it's safe.
And it actually defrosts faster that way.
https://www.usda.gov/media/blog/2016/11 ... haw-turkey
Cathy2 wrote:Turkey pot pie, turkey salad, turkey enchiladas, turkey curry, turkey Tetrazini, turkey tacos ... you can make a lot of dishes where the turkey's flavor is not so prominent.
Now you have room in your freezer.
If you cooked it from the freezer, you did not endure days of defrosting the beast and potentially making a mess.
It does look very good.
The GP wrote:The dog is much less picky than I so some will make its way into his bowl. Much is destined for the compost bin unfortunately.
The GP wrote: Much is destined for the compost bin unfortunately.
Indianbadger wrote:The GP wrote: Much is destined for the compost bin unfortunately.
When I was in charge of composting all those many years ago when I lived in a Housing Co-op in Madison; I was explicitly warned that meat and dairy (it was generally animal products, I think) is not for composting.
Is this a different kind of composting method where this can be done to compost meat? Please send me info on this as I would like to learn. Thanks.
Katie wrote:I don't know why, but Merkt's never goes bad.
annak wrote:several times i've made kenji's update on no knead bread, which involves leaving simple dough (yeast, salt, flour, water) on the counter for a full 24 hours (rather than 12 as originally) and then storing in fridge for 3-5 days before baking (rather than no storage as originally). it's good - more complex, sour taste and more crust texture than original. so last tuesday i put some together to take to michigan (where we are bread-challenged) and...forgot the dough. back in the city now and it's already been in the fridge 8 days. darest i? darest i leave it even a couple days longer, since we need bread for menu plan on saturday?
annak wrote:several times i've made kenji's update on no knead bread, which involves leaving simple dough (yeast, salt, flour, water) on the counter for a full 24 hours (rather than 12 as originally) and then storing in fridge for 3-5 days before baking (rather than no storage as originally). it's good - more complex, sour taste and more crust texture than original. so last tuesday i put some together to take to michigan (where we are bread-challenged) and...forgot the dough. back in the city now and it's already been in the fridge 8 days. darest i? darest i leave it even a couple days longer, since we need bread for menu plan on saturday?
lougord99 wrote:Maybe I'm missing something, but the only thing I would be worried about is that the yeast - even in the fridge - has used up all the sugar, and it will not rise as it sits for the 2 hours before going into the oven.
NFriday wrote:Hi- I have some Mori Nu vacuum sealed tofu that expired last August. Is it still good?
NFriday wrote:Hi- I have some Mori Nu vacuum sealed tofu that expired last August. Is it still good?