I received a parcel from Europe with cheese. Unfortunately they sent it via surface. It took 6 weeks over to Canada. The Swiss hard cheese was wrapped in plastic foil. No mold has developed and it smells good. I wonder whether it is safe to eat it?
). I also sent an e-mail to Betty Crocker / General Mills, and they replied (via e-mail): The amount listed before it is prepared includes every dry component in the package. The amount listed...I was looking on a box of Hamburger Helper Cheeseburger Macaroni I bought. The nutrition facts read "as packaged", it only contains 0.5g fat, 120 calories per serving. I assumed this means everything in the box, including the dry mix. Now I'm having second thoughts about the definition of "as packaged", since macaroni and cheese is often around 4-8g fat per serving. What does "as packaged
Possible Duplicate: Can I use cottage cheese instead of cream cheese when making a cheesecake? Can I use cottage cheese and ricotta cheese together for a cheesecake which needs to be baked. I bought cottage cheese instead of cream cheese for a recipe, can I substitute?
Possible Duplicate: Can I eat cheese which has been “infected” with blue cheese mold? A while ago I got a chunk of blue cheese and stored it in the fridge. A little later, we bought some cheddar cheese and I stored it in teh same compartment of the fridge as the blue cheese. Now the cheddar cheese has mold on it. I've never seen mold on cheddar cheese appear this quickly, so I'm wondering if having the blue cheese in my fridge actually makes mold appear on my other cheeses more quickly?
I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters. Here are some pictures. Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them. Thanks
I recently discovered that the reason I hate cheese knives (but love cheese) is because they are made to work for right-handed people. So where can I buy a (reasonably priced) cheese knife, or other serrated knives?
I recently sent someone out to get a lamb shoulder roast which I would typically braise, but said person returned instead with a "square shoulder" which is a larger and bony cut. Short of just going at it with a knife what is the best way to extract the roast from the larger cut and is this even possible without a cleaver or saw?
I recently grabbed some jicama from the store on a whim, and I used to make some really delicious slaw. However in the course of prepping it, I sent a whole lot to the trashcan during the peeling process. Is the waxy rind of jicama a add-on like the waxy coat on apples? Is the rind edible at all? Can it be cooked rind-on like a potato and served that way?
(e.g. are there heritage breeds that have exceptionally red meat)? Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?) Is undercooked (pink) chicken...Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three drumsticks. Upon noticing the color, my colleague returned the dish to be more thoroughly cooked. I did not return mine, since last week I read the USDA fact sheet on poultry preparation. It says
A guilty pleasure of mine is to put a small block of cheddar into a dry frying pan and cook it. The cheese melts and an oil comes out of the cheese. In this state, the oil drains off very easily and is disposed of. The remaining cheese is very crispy when it cools down. Yum! What's left behind when cheese is melted and the oil drained off?