'Doh! I feel very, very silly. I've been wanting to make general stock/bone broth for bones/teeth/health very much, (apple cider vinegar/spices/vegetables, 24+ hrs, beef marrow bo …

As I wrote the subject, I realize how this must sound, so pardon me in advance in case I offend anyone, but: I live in Philadelphia. Perhaps because the Asian Grocery sells sc …

So I made a huge order of meats livers and soup bones from Slanker meats and they were delivered today. One of the chicken livers was partially unthawed and one package of soup bon …

As to the safety of eating raw yolks, since they were "swimming" in potentially salmonella contaminated whites, isn't there a risk of cross-contamination, no matter how well you se …

How long can you leave hard boiled eggs out unrefrigerated until they spoil? I boiled mine 2 days ago, let them cool when they were done. The two I ate were perfectly boiled, not a …

I love raw fish. In fact, I prefer raw fish over cooked fish any day. Yesterday, my roommate said she thought that in order to eat salmon or any other fish raw, the fish has to be …

Hi! I left a gorgeous New York bone-in Steak out overnight. Meant to cook it, went to dinner, fell asleep and woke up with it still on the counter for 13 hours. I put it back in th …

I know there are so many different types of preservatives (sodium benzoate, citric acid, potassium chloride, insert other science-lab-sounding-name here). Are there any I should sp …

Hey folks. After I cook, I save the leftover fat for use in the future. Should the leftover fat be refrigerated, or is it safe to leave the fat in the pan for 6-12 hours before re- …

My bone broth is kind of oily. When I made it, I stirred the fat that cooled on top of the broth back into it and froze it that way. I defrost jars and eat, but wonder -- does the …

I'm a broke college student and I can't afford grass-fed beef right now, although my parents are doing a cow-share soon, so hopefully this is just temporary. To get enough meat in …

Braised beef shanks (not the whole shank, about 5 pounds of it cut horizontally like oxtails) all night long (12 hours), now I'm pressed for time. If I leave them out for 5 hours i …

I read a thread here from last year and the general consensus was not to refrigerate it. I can certainly see why: I just took the jar out of the fridge and it was rock solid: it t …

Sooo I'm at work, and I have a salad with me. It's a salad I prepared 4 days ago. Salad dressing is not on the salad of course. It's spinach, cut romaine, peppers, onions, little c …

I live in Phoenix, AZ. We like to keep our house around 78-80 degrees because most of the time it doesn't bother us, and we save a ton of money that way. Once the temps drop below …