All Activity

IIRC, my county health department now recommends cooked foods be cooled to 40F/4C within 6 hours (used to be 4?). Forgetting it on the counter isn't ideal, but it's also no different from making a sandwich in the morning and eating it 4 or 5 hours later. A few hours at reasonable temp isn't hot enough or long enough for existing pathogens to multiply to a dangerous level.

If it was above 70 (sorry have to convert that to celsius) then that's 21C and in the apartment during that part of the heat wave is was about 24 in here even with our AC on but the pack was still cool to the touch, not fridge cold but not at all warm, when we touched it.

A couple of hours isn't that long. It probably takes some people that long to get back from the store.

I agree it's probably fine. It's sealed and has only been in the 'danger zone' for 3 hours, and probably not even above 70F.

I have no good excuse for my inability to eat rice elegantly with my fingers except that it’s a skill I never learned. I mastered chopsticks as an adult and there’s no reason I shouldn’t be able to do the same with my own fingers! I need to use the surfaces of my fingertips with greater precision and may need to ask my Indian friends to correct me like a child!

Ok, based on what? Sorry, not questioning you I just want to know what your criteria was. Do you want to see a picture? There's nothing to see. It looks completely normal.

I'd eat it.

It's a sealed pack in plastic that you have to peel open. This one exactly.

I'm not usually ambidextrous but can use chopsticks in either hand. My party trick is to use two pairs of chopsticks simultaneously.

Various brands of "Dubai chocolate" are being recalled due to salmonella. They were sold in BC, Ontario and Quebec, as well as online. https://recalls-rappels.canada.ca/en/alert-recall/various-brands-pistachio-knafeh-milk-chocolate-recalled-due-salmonella

A couple of 肉包 (ròu bāo), minced pork steamed buns.

`How is the pack wrapped?

Crustless Pistachio ricotta cheesecake adapted from mangiabedda. This is two thirds of the recipe baked in a 6”cake mold. A light and delicate cake, it has a smooth satiny filling. The crushed pistachios add a nice touch of crunchy.

I couldn't find a post specifically in these conditions.. We got a pack of sliced roast beef from Costco, put away all our groceries and forgot about that pack in a bag in our kitchen. We noticed just know, and it's been 3 and a half hours since it was taken out of a fridge at the store. What do we think? Is this too risky to keep?

I need an avocado toast flight in my life!

The second day of his soft food diet was chicken thighs baked with peaches, basil, dry sherry, garlic and fresh ginger. I didn't post the recipe on my blog because both of us agreed that is wasn't worth making again.

Thank you. Italian Wedding Soup ranks high with me too. If gumbo qualifies to be called a soup, then it's my favorite.

TJ's Palak Paneer with a Twist A few days ago, I made a batch of chickpeas in the Instant Pot, used most in a dish I made for a neighbor, and was left with somewhat more than a cup that called to me from the back of the fridge, "Use me. NOW!" I put the garbanzos into a small pot, added about a cup of frozen spinach, roughly mashed 'em up and added Smoked Piment d'Ville ground pepper, some thinly sliced and minced jalapeño that lives in the freezer waiting to be sliced and diced and added to various recipes, and a teaspoon+ of recenty made garlic-ginger paste. Meanwhile, the Palak Paneer was heating up in the microwave, and was then added to the ingredients in the pot, stirred, tasted, adjusted, and enjoyed for quck and reasonably healthy lunch. The mashed garanzos added an earthiness to the dish, the peppers a little heat and smokiness, and the rough mashed garbanzos and paneer cheese contributed texture.

In Kerala we use our fingers. Yoghurt, rasam and sambar are mixed with rice and eaten by hand. Payasam is eaten off the leaf by hand, but in recent decades may be served in small bowls and eaten with a spoon. I sustained a gory injury to my right arm when I was a house officer 35 years ago and the median nerve didn't grow back quite right. Not only do I lack the fine dexterity to eat rice elegantly with my fingers, but I also suffer sensitivity to hot food on my fingertips. Sadly I now eat Indian food in the English manner. Chopsticks are impossible for me to grasp properly since the accident, so I use them cack-handedly. I just endure the ignominy. Worst of all, I sometimes eat Indian food with my left hand. I'm sure people think I lost my culture growing up in the UK!

Chicken katzu, rice, salad

@Norm Matthews Italian Wedding Soup is my second favorite soup , after Bean w Bacon. You IWS looks perfect .

SIL leaves this afternoon so we went out for breakfast at Showroom, another Voltaggio place (used to be Family Meal). Me: Huevos rancheros with chorizo, frijoles refritos, avocado, tortilla chips, and (hidden) crema. SIL: Avocado toast flight. Mrs. C had bagel with lox, cucumbers, and capers (no pic).

Exactly. I love my ceramic spoons. I just sang their praises on the soup vs table spoon discussion. For wontons and wonton soup I always use chopsticks and the spoon.

Now you tell me! For 77 years I've been calling a tablespoon a soup spoon. I don't think I would want to use a tablespoon for dessert; that seems like overkill for rice pudding, flan or ice cream. For wonton soup or just Sechuan wontons in America those ceramic Asian style spoons are very handy. Wontons are the one thing that challenge my otherwise adept use of chopsticks. I can do it, but I like an assist. For some ungodly reason most of my husband's siblings and parents used teaspoons for soup. That's just weird. And they are all big tall people with big mouths.

The round deeper bowl spoon is “technically” a bouillon spoon, the more oval shaped tablespoon one is for other soups. I don’t think that is currently in vogue😀!