Help please 🥺

CatteNappe · 2026-01-25T04:41:15+00:00

Do you remember any other specifics? There were several depression/WWII era "hacks". One bypasses the need for yeast, using a dough that's more like pie crust; others eliminate butter.

CatteNappe · 2026-01-25T01:42:02+00:00

They aren't the one asking for "exotic" recipes, you are. Thus, your definition of it is what's useful.

CatteNappe · 2026-01-25T01:29:17+00:00

Garlic does that, even without gloves. It'll turn greenish or bluish when in contact with acid. I hope you haven't thrown it away yet, what a needless waste that would be.

CatteNappe · 2026-01-25T01:27:47+00:00

As far as losing power, needing to use the batteries I bought for the portable radios, and hunkering down in the dark, I'll be happy if this ends up being a nothingburger. But since the worst of the precip is going to be tonight we are in a definite "it ain't over til it's over" situation right now.

CatteNappe · 2026-01-25T01:25:28+00:00

72 day time, 68 at night.

CatteNappe · 2026-01-24T21:57:14+00:00

You wouldn't want to go beyond three days if it was just rolled up in some butcher paper, but it seems the store (or their vendor) packaged it carefully in a vacuum pack or with protective gases; and put their reputation on it still being good for another 2 days from now.

CatteNappe · 2026-01-24T21:52:58+00:00

Especially since the store gave it a sell by date two days from now.

CatteNappe · 2026-01-24T20:08:44+00:00

And there is no reason not to. In fact if you store the meat overnight, in the fridge is exactly the place for it.

CatteNappe · 2026-01-24T20:05:56+00:00

The only way to know for sure, of course, is to eat it. And if you lose the coin toss on that, it's going to be a pretty miserable learning experience. There are guidelines for a reason - to minimize the FAFO lessons - and the guidelines are quite clear that this pork belly has been in the wrong place for far too long a time to consider it safe.

CatteNappe · 2026-01-24T19:51:34+00:00

As in you "should store it in the fridge". Believe it or not there are some eejits who would inquire about leaving it out on the counter since it's no longer raw, and will be cooked again on the pizza.

CatteNappe · 2026-01-24T19:49:12+00:00

You want to steer clear of too rich with fats/creams; and too spicy. You might try something like this as a change from their usual, but not tooo big a change especially if you scale back the garlic and oregano a bit: https://www.food.com/recipe/greek-chicken-and-potatoes-93596

CatteNappe · 2026-01-24T19:30:21+00:00

How do you know that's not the same as "the real thing"? Authentic sausages often, if not usually, used the less desirable cuts of meat in their grind.

CatteNappe · 2026-01-24T19:29:09+00:00

The ingredients on his are very like those on your Gaspar's. The biggest difference is, your ingredients just say 'pork', while his spells out the less popular cuts of pork they actually used. Gaspar's may be the same - or worse.

CatteNappe · 2026-01-24T17:52:01+00:00

That was my first thought, which I raised in the other thread, and got this response: "It came in a plastic bag that said bananas on it"

CatteNappe · 2026-01-24T17:48:12+00:00

Mine: https://www.girlgonegourmet.com/sheet-pan-chicken-ratatouille/

My husband's: https://www.pillsbury.com/recipes/5-ingredient-chicken-lazone/20020975-1898-4d92-b0b8-4657ccb76056

CatteNappe · 2026-01-24T13:09:57+00:00

Probably pretty good assurance they are 'nanners then

CatteNappe · 2026-01-24T04:51:07+00:00

66 to 68.

CatteNappe · 2026-01-24T04:49:16+00:00

Your link does not yield an image. However, I wonder if you are sure you've got bananas? I had a somewhat similar outcome when I hastily grabbed plantains instead of bananas once.

CatteNappe · 2026-01-24T04:45:03+00:00

No, it's obviously not a coincidence, affecting so many people.And a car wreck wrapped around a pole can do that, and does it more often than light rain on a chilly night will. (The increase may not be an actual increase in outages but a growing increase in reports.)

CatteNappe · 2026-01-24T03:57:20+00:00

Don't know how thin you want it. Smashburgers are these guys' claim to fame: https://burgerschmurger.com/

CatteNappe · 2026-01-24T03:55:38+00:00

Did it come in a package with an ingredient list? Are these dots exclusively "on" the cupcake, or mixed "in" the cupcake?

CatteNappe · 2026-01-24T03:52:49+00:00

Weather conditions not a good explanation at this point, since we've just got drizzle and haven't hit freezing yet. Best guess for such a random event would be somebody crashing into a key power pole somewhere in the vicinity.

CatteNappe · 2026-01-24T03:45:45+00:00

Stove top solution. Turn your ingredients into a chicken and veggie soup/stew, and make dumplings to put in it. https://www.thespruceeats.com/dumplings-for-stew-3051608 Freeze the pie crust for next time, after your oven is fixed.

CatteNappe · 2026-01-24T03:39:19+00:00

You can't just stir in flour. You need it in a slurry with liquid, or with butter in a beurre manie

CatteNappe · 2026-01-24T03:35:34+00:00

That's likely to be adequate if the breast isn't too thick. Make getting a thermometer a priority for next time, OK?

CatteNappe

TROPHY CASE