I want to make chicken soup with a whole chicken. I have one in the freezer, the packaging date is November 2014. Still useable? Chances of getting sick? Will I know if I start to cook it if it's spoiled? Pic is the chicken.
Its a "USE OR FREEZE BY" date, so as long as you froze it before the date you should be all cool. Those dates are pretty loose guidelines anyway, though. Ive eaten chicken nearly a week past the USE BY and been fine, and I cook my chicken medwell.
Anyone else crazy for food from the Middle East (specifically Persian and Turkish)? Got a bunch of cookbooks for Christmas and I've basically eaten nothing but since. GOAT salads
I really love rose-flavored foods. It's too bad they aren't popular in America.
>Check out these "Inside the Park Nachos," which will be a new item offered this season at Milwaukee Brewers games at Miller Park.
They feature beef on a stick, loaded with refried beans, rolled in Doritos, and then deep fried and drizzled with sour cream and cheese.
Sounds pretty good. How could anything rolled in Doritos and deep fried not be good?
Shopping in London today.
Dropped into Ainsley's meme cafe for lunch.
Not bad to be honest.
I entered the competition to have dinner with him.
I love how I feel on paleo I have coeliacs and a dairy intolerance but man is it hard to get enough calories in.
I mean it seems like there is some serious justification to the diet (though it's not for me, I like pasta way too much), but the whole "cause that's what our ancestors ate" argument always comes across as BS for this reason.
If you go back far enough, sure, but carbs have been a big part of the human diet for a long damn time.
Getting ready to throw a 6 pound pork butt in the smoker. It's been rubbed and allowed to rest over night in the fridge, and before it goes in the smoker, it's going to get injected with apple juice and a tbs of the rub mixed.
Estimated cook time is 1.5 hour per pound X 6 = 9 hours at 240-250 deg F.
Will be spritzed with apple juice and apple cider vinegar once an hour after she hits 100 deg F.
Once she hits 165 deg F, she's getting double foiled, and I'll finish it in the oven.
pic related: what she's headin' for...
I'll give you a bump so we can see the progress OP.
Smoke's on, bitches!
G'damn smoker leaks like a sieve and is a pain in the ass to get to a stable temp.
Goal is 150 - 175 deg.
Threw some maters', habs, jalapeno's, and sorrano peppers in that bitch to have chipotle peppers, and to make a hickory smoked salsa.
Waiting at La BBQ.
how do i unsubscribe from your blog, it's very boring?
Does goat taste like lamb?
Any good dishes?
I bought some frozen crayfish tails at the supermarket because lobster is only available live (which is way too expensive for me) and crabs are too expensive to import.
"cook frozen crayfish tail" gives me lobster recipes every time. Is it because I can cook them exactly like lobster tails?
Etouffee, sugartits. With rice or pasta.
Let me drop this on you /ck/.
Grilled cheese, yes? With: SWEET CHILLI.
I want to eat a lion fish so bad.
Bought some eggs in clear plastic because the bottoms would be cracked when I bought in styrofoam and I couldn't see it. Well the sides are fucking cracked in these and pissed as fuck because I was gonna boil.
Are these safe to eat? If so I was going to crack in a separate container first.
Even the egg with the really deep crack is not leaking because the membrane is still attached. thanks
I do you fucking retard but I'm not going to sit there and pick out each individual fucking eggs and inspect it. The top was ok. The bottom was ok. The sides which you cannot see are cracked. fuck off
So in a feeble attempt to curb my habit of never cooking anything ever I bought a slow cooker so I can throw shit in it in the morning and when I get off work have something better than McDonalds.
Thing is, I don't really have any recipes to draw from to throw in the pot. What are some of y'alls favorite recipes using this thing -- preferably on the cheap.
Pic is basically what I got - 5 quart pot.
I've actually got this going right now.
Only used it for the marinade though.
Bought a 7lb shoulder. Used the dry and wet ingredients, threw it in the crock pot.
Going to shed it, bag up the leftovers and put in the freezer, and use some for a Cuban style pizza tonight. A little extra work, but the recipe sounds pretty good for sandwiches.
I did double up the marinade ingredients because it's 7 lbs and bumped up the time to 8 hours.
The /ck/ confessional is now open.
>I prefer pic related to the "real" stuff.
I still love this stuff on brauts with caramelized onions and spicy brown mustard.
At the end of a long, stressful week, I just want a tendies basket with ranch, bbq, honey mustard, and some of that ketchup/worcestershire/mayonnaise sauce you get at Raising Cane's and other tendies vendors.
>get some beef on quick sale
>freeze it as soon as i get home
>thaw it after a week to eat it
>the underside of the beef has some parts that are gray in color instead of red
Should i be worried?