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  • Post #181 - December 26th, 2018, 8:04 pm
    Post #181 - December 26th, 2018, 8:04 pm Post #181 - December 26th, 2018, 8:04 pm
    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=


    Is cat bowl now!
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write stuff.
  • Post #182 - April 24th, 2020, 9:55 am
    Post #182 - April 24th, 2020, 9:55 am Post #182 - April 24th, 2020, 9:55 am
    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. :oops:

    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.
    -Mary
  • Post #183 - April 24th, 2020, 10:34 am
    Post #183 - April 24th, 2020, 10:34 am Post #183 - April 24th, 2020, 10:34 am
    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. :oops:

    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.

    Yes, it is definitely doable. For sure, I would and now have done it at least half a dozen times.

    You won't be able to get the gizzards or neck out right away, but after at least two hours I can grab the gizzards. Sometimes the neck takes three hours. Of course, I am dealing with turkeys in the 20-22 pound range.

    It takes about 50% longer to cook at 325 degrees direct from the freezer.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #184 - April 24th, 2020, 10:44 am
    Post #184 - April 24th, 2020, 10:44 am Post #184 - April 24th, 2020, 10:44 am
    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
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #185 - April 24th, 2020, 11:01 am
    Post #185 - April 24th, 2020, 11:01 am Post #185 - April 24th, 2020, 11:01 am
    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

    Thanks! I am familiar with the cold water defrost. Had to do that with the first turkey I ever cooked. There was some stress that day. :wink:
    -Mary
  • Post #186 - April 24th, 2020, 1:24 pm
    Post #186 - April 24th, 2020, 1:24 pm Post #186 - April 24th, 2020, 1:24 pm
    You do need to be aware ahead that while it is certainly safe, the quality of the meat has certainly degraded to some extent. Freezing does not stop aging. It simply slows it down considerably.
  • Post #187 - April 27th, 2020, 8:47 am
    Post #187 - April 27th, 2020, 8:47 am Post #187 - April 27th, 2020, 8:47 am
    It looked pretty good. It did not taste particularly good. Definitely old.

    Image
    -Mary
  • Post #188 - April 27th, 2020, 11:43 am
    Post #188 - April 27th, 2020, 11:43 am Post #188 - April 27th, 2020, 11:43 am
    does look great!
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #189 - April 27th, 2020, 1:06 pm
    Post #189 - April 27th, 2020, 1:06 pm Post #189 - April 27th, 2020, 1:06 pm
    HI,

    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.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #190 - April 27th, 2020, 1:31 pm
    Post #190 - April 27th, 2020, 1:31 pm Post #190 - April 27th, 2020, 1:31 pm
    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 room in the freezer is definitely positive. There were varying degrees of off-flavor in what we tried last night. Mr. X didn't seem to mind it as much so he'll use a bunch of the meat for turkey salad or something. 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.
    -Mary
  • Post #191 - April 27th, 2020, 10:31 pm
    Post #191 - April 27th, 2020, 10:31 pm Post #191 - April 27th, 2020, 10:31 pm
    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.

    If the dog likes it, you may want to portion and freeze turkey for his meals.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #192 - April 28th, 2020, 8:29 am
    Post #192 - April 28th, 2020, 8:29 am Post #192 - April 28th, 2020, 8:29 am
    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.
  • Post #193 - April 28th, 2020, 9:05 am
    Post #193 - April 28th, 2020, 9:05 am Post #193 - April 28th, 2020, 9:05 am
    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.

    We are members of the Compost Club service and meat scraps are allowed.
    -Mary
  • Post #194 - April 28th, 2020, 10:27 am
    Post #194 - April 28th, 2020, 10:27 am Post #194 - April 28th, 2020, 10:27 am
    also, until i switched to dropping off my compost bucket at the dill pickle (where meat scraps are not allowed), i used healthy soil compost. they pick up sometimes with a bike and a bob, but have expanded so they also use vans for pickup. they allow meat and dairy. if you're interested: healthysoilcompost@gmail.com
  • Post #195 - July 5th, 2022, 4:40 pm
    Post #195 - July 5th, 2022, 4:40 pm Post #195 - July 5th, 2022, 4:40 pm
    So far, so good and as far as I know, I'm still alive after finding, popping open and eating some of a small, unopened tub of Merkt's cheddar cheese spread in my fridge with an expiration date of March 2017! :shock: :o It looked fine and smelled fine. No visible mold or degradation of any kind, so why not give it a whirl? My, how time flies! :lol:

    =R=
    Same planet, different world
  • Post #196 - July 5th, 2022, 5:16 pm
    Post #196 - July 5th, 2022, 5:16 pm Post #196 - July 5th, 2022, 5:16 pm
    I don't know why, but Merkt's never goes bad.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #197 - July 5th, 2022, 6:06 pm
    Post #197 - July 5th, 2022, 6:06 pm Post #197 - July 5th, 2022, 6:06 pm
    Katie wrote:I don't know why, but Merkt's never goes bad.

    Is it science or magic? :roll: 8) :lol:

    =R=
    Same planet, different world
  • Post #198 - July 13th, 2023, 9:49 am
    Post #198 - July 13th, 2023, 9:49 am Post #198 - July 13th, 2023, 9:49 am
    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?
  • Post #199 - July 13th, 2023, 10:06 am
    Post #199 - July 13th, 2023, 10:06 am Post #199 - July 13th, 2023, 10:06 am
    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?

    I would use it for Sunday. If you are nervous about it, then use it earlier.

    The Chicago-style thin crust from Kenji also has a long chill. I used it past the window without issue.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #200 - July 13th, 2023, 7:11 pm
    Post #200 - July 13th, 2023, 7:11 pm Post #200 - July 13th, 2023, 7:11 pm
    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.
  • Post #201 - July 13th, 2023, 8:42 pm
    Post #201 - July 13th, 2023, 8:42 pm Post #201 - July 13th, 2023, 8:42 pm
    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?

    I don't think there'd be a food safety issue (especially after baking) but you might not get much rise out of it. That said, the trade-off could be that the flavor is excellent. I'd bake it for sure and see how it turns out.

    =R=
    Same planet, different world
  • Post #202 - July 13th, 2023, 9:35 pm
    Post #202 - July 13th, 2023, 9:35 pm Post #202 - July 13th, 2023, 9:35 pm
    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.

    Croutons!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #203 - March 2nd, 2024, 12:24 am
    Post #203 - March 2nd, 2024, 12:24 am Post #203 - March 2nd, 2024, 12:24 am
    Hi- I have some Mori Nu vacuum sealed tofu that expired last August. Is it still good?
  • Post #204 - March 2nd, 2024, 12:13 pm
    Post #204 - March 2nd, 2024, 12:13 pm Post #204 - March 2nd, 2024, 12:13 pm
    NFriday wrote:Hi- I have some Mori Nu vacuum sealed tofu that expired last August. Is it still good?

    If I opened it and it smelled fine, I'd use it without hesitation.

    =R=
    Same planet, different world
  • Post #205 - March 2nd, 2024, 9:14 pm
    Post #205 - March 2nd, 2024, 9:14 pm Post #205 - March 2nd, 2024, 9:14 pm
    NFriday wrote:Hi- I have some Mori Nu vacuum sealed tofu that expired last August. Is it still good?

    With a name like that, I wouldn’t take any chances. :shock:

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