In our animal science class, we were fed dog food (dog cookies) by our professor who claimed that if we were ever at war and had a shortage of food, we should keep water and dry dog food on hand rather than other types of food. His reasoning was that dry dog food provides all the nutrients humans need in a minimal package.
Is it safe to consume dog food in volume or regularly? Does it really keep a human in good health? What ingredients in dog food should we look out for?
My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James. They were bought Saturday afternoon and flew home in styrofoam with ice and wet newspaper over them. The guy that sold them to my parents said they would last till Monday night if they were kept in the fridge and covered with wet newspaper. Is that right? When should we cook them? We have dinner plans already for Sunday night. What can we do to make sure they stay alive / fresh?
12:00am to 8:00am. From 8:00am to 12:00pm, the crock pot was turned off, and at 12:00pm the food was 'warm' but above room temperature. Is this still safe to eat? The crock pot was covered, but its anyones guess (guestimating using some math) how long the loin was at the safe high temperature. I immediately threw it in the refrigerator, but if I do keep it, should it be brought up to 135°F asap? I'm waning towards throwing it out. My wife is pregnant, and we have small children in the house too.
Possible Duplicate: Is it safe to cook a steak that was left out (raw) for 7 hours? My boyfriend and I prepared a delicious meatball dinner but forgot to plug in the crockpot !! we left them out all day while at work (9 am - 6 pm) in a sauce. It was cold out that day and I left the thermostat on 62 F (16 C). Should we throw them out?! There were 20 meatballs in total and I'll feel awful wasting all that food!
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like fish, but felt much firmer and stiffer - more like pork. Not having found any information on cooking crocodile sous-vide, we went with a safe 60℃ for 4 hours. Although the result wasn't bad, I thought it could have been better. It certainly wasn't tough but it was very firm, somewhat dry and gave an impression of having been overcooked - not unlike chicken breast at ~65℃. I'm wondering whether
I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers were packed away. The odd thing was the next day at lunch, the meat, which seemed uniformly brown the day before, was now a nice pinkish color in the middle (keep in mind I had cut the entire thing... the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure
(This may be a silly question, but I'll ask anyway since I am curious about this.) We have an older fridge and it has a drawer labeled "snack pan." I'm not sure how to understand "snack" here. What is a snack pan refrigerator drawer intended to hold? Is it primarily for deli meats? Or else should deli meats go in the "chilled meat compartment"? What else goes in a snack pan? Is the benefit of a snack pan drawer to simply provide a place for smaller/shorter items to keep the shelves free for other things, or does food being in snack pan affect the food differently (such as how the chilled
We just grabbed our customary mint on our way out of the Asian Bistro by our house but when we opened it, it wasn't a mint and the wrapper was almost all in Chinese (I think). It was an Asian bistro, but most of the food was Chinese, so I'm guessing that it's Chinese. So the candy was green and definitely fruit flavored, but didn't taste like anything discernable. The fruit on the picture kind of looks like a pear, but not really any of our western pears. (Sorry for the fuzzy image, my phone would not focus and the wrapper was so small, so small)
Possible Duplicate: What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I know that whenever you look at cookbooks they give you the recommended cooking temperatures for doneness in meats based on the USDA food safety guidelines. However, I been to certain restaurants where food has been cooked just slightly below those temperatures...essentially more on the rare side. So what is the real safe temperatures for the meats that we eat? I.e. not thinking about any legal implications, what temperature would chefs cook their meat to? I'm trying