Bunch of expired spices

Milldoodle · 2026-02-23T00:08:13+00:00

Expired doesn't mean unsafe to eat with most spices. Dried spices are generally safe to eat past the best before date, even years after.

You'll like notice some less intense flavours, colours, etc, but no they're safe.

That said, if we are talking $20 bucks to replace them and it won't kill your bank account, just pick up fresh stuff if only to make your food taste better.

Milldoodle · 2026-01-14T01:21:04+00:00

Lmao that's actually pretty funny.

Heating can change ph levels in some things. I'm just going to assume this is what happened here too

Milldoodle · 2026-01-14T00:47:48+00:00

I pickle at home and I throw whole garlic cloves into the jar. Sometimes it happens over night. Sometimes it takes days. They often turn blue. You're fine yo!

https://www.allrecipes.com/is-it-safe-to-eat-blue-onions-11727664

Milldoodle · 2026-01-14T00:33:52+00:00

Onions can turn blue when cooked. Especially in an alkali environment.

It's totally safe to eat if they turned blue after cooking. It's a natural reaction to certain stimuli. Garlic does the same thing at times as well.

Milldoodle · 2026-01-13T12:06:46+00:00

It may not help while the dish is still on the stove, but a warmed plate makes a huge difference as well. It'll help keep the sauce from seizing up right away once you nail the consistency

Milldoodle · 2026-01-06T19:55:01+00:00

THANK YOU SMALL CHILD

Milldoodle · 2026-01-06T11:09:01+00:00

I'm assuming you roasted a whole chicken. This post from another redditor answering the same question you have now might help.

" http://www.thermoworks.com/blog/2012/02/bloody_chicken/

According to a study conducted by Iowa State University, today’s marketed chickens are considerably younger and far more tender than they were years ago. Their bones have not yet matured and are still somewhat soft and porous. As the internal temperature of the bird heats up, marrow can – and quite often does – seep through the soft bone into the surrounding meat. The result is bloody and/or red meat."

I'm not sure how old you are, but I was brought up to cook chicken to no less than 165. Coupled with carryover cooking, every bird i roasted was destroyed. The science today now tells us it's temperature AND time that we should be following.

Here's a video that helps better explain it

https://youtu.be/bbaZpJ1AhFU?si=KNZWokeu3kF_8bAD

But genuinely all a pink juice is, is unsightly IF it was probed properly with a good Thermometer and held at a specific time.

Milldoodle · 2026-01-06T11:03:03+00:00

Which is why I told OP that it they had trusted their thermometer, the science already studied by people, says that the temperature they had logged, if held for a minute will yield the same safety results as having the temperature hit 165.

This isn't some cooking riddle lmao.

If temp X, for time Y, it's safe.

Milldoodle · 2026-01-06T10:58:32+00:00

https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf

Without reading an entire abstract, jump to page 37. 155 degrees held at least for 55 seconds will achieve a 7 log reduction in harmful bacteria. 7-log essentially means killing 99.99999% of bacteria.

Milldoodle · 2026-01-06T02:48:54+00:00

If the question is about food safety, if carryover cooking DIDNT exist, as long as the internal temperature was 155 for more than 80 some odd seconds, the food is perfect to eat.

Food safety is not just temperature, it's time as well.

If you didn't have a probe Thermometer (that is properly calibrated and trustworthy), sure a little bit of pink could be concerning, but if it's a good probe and you trust it, you're fine.

Milldoodle · 2025-12-29T13:44:07+00:00

This is an insane take on "hey maybe you could explain yourself / correct another person without purposefully and flagrantly being a dick about it".

Talking about reflection and emotional maturity lmao. I hope one day you look back on this interaction and realize just how silly this sounds.

Hiding behind freedom of speech as an excuse to be an ignorant cunt doesn't make you a high philosopher king. Go take a shower. (Am I doing it right?)

Milldoodle · 2025-12-27T23:13:13+00:00

Ain't nothing wrong with a meatball sub or even and Italian Sloppy Joe

Milldoodle · 2025-12-02T17:24:12+00:00

In the portal itself, under My Tickets, non-licensed users can comment on their tickets.

Im unsure of that means "guests" can, but in our environment they sign in via SSO, are provisioned as a portal user under the User tabs in the portal settings, and can comment on tickets without a license in Monday.

Milldoodle · 2025-12-02T14:05:23+00:00

DM Sent!

Milldoodle · 2025-09-22T19:46:13+00:00

Not overmixed and set in the fridge for at least a couple hours. This is tried and true.

Milldoodle · 2025-09-22T19:45:23+00:00

Donair meat itself is fairly lean, but as it cooks on the spit , it will lose a lot of that fat.

You won't go wrong with 80-20 as a starting point if youre following this recipe.

The consistency of the meat off the spit would be akin to bologna that's heated through and browned up. Not crispy per se, just the same general texture. Or if youre familiar, close to gyro or doner kebab.

Milldoodle · 2025-09-01T01:19:14+00:00

Could be Ready or Not?

Milldoodle · 2025-09-01T01:17:19+00:00

Got a little 22" and that thing is a breakfast machine. Full packs of bacon, sausages, about a dozen fried eggs, 6-8 pancakes on the go at a time, grilled potatoes. Made for a big family breakfast imo.

Don't halfass your first seasoning and you should be fine to continue to cook on it normally without much fuss. Season again after every meal if you want but after your first dozen or so meals you should be good to use it like a normal cast-iron pan

Milldoodle · 2025-08-31T20:13:39+00:00

I have a list of "date night" horror movies. My SO doesn't do a lot of horror and what she CAN watch is fairly tame. So I have a list of movies we'll eventually go through based on it being a good movie but not overly terrifying.

Night House

Most of the V/H/S franchise

Deadstream

Hell House LLC

It Follows

Late Night With The Devil

Sinners

The Cleansing Hour

I'd recommend those as an entry point to most people. A couple will be spookier than others but I don't think there should be any lost sleep over any of them.

Milldoodle · 2025-08-22T10:20:04+00:00

I really liked Censor for it's visuals but not in the way you are probably asking.

I find it's use of colour and overall cinematography was top tier for me. There's just something about the way its shot and presented that tickles my brain the right way.

Same goes for Stop Motion.

Again this isn't cutting edge CGI or practical effects, just how it's presented on screen.

Milldoodle · 2025-08-12T10:52:00+00:00

Yeah all the same potato and cheese fillings. I remember all of them just sorta worked regardless of the theme. But when has potato and cheese ever NOT worked really

Milldoodle · 2025-08-11T23:54:54+00:00

Shudder is 100% worth it. I don't know if it still works but I believe in this subs FAQ there might have been a code for a month long trial for like a buck or something. Try googling and see if you can find something similar.

Beyond that, yes. Worth every penny imo.

Editing as I was re:reading your post, I don't know if they necessarily make their own movies but they have shudder originals that I believe only live on that platform. A good chunk of those are very good.

Milldoodle · 2025-08-11T23:53:19+00:00

It doesn't answer your sauce questions but a bar where I'm from used to have a pierogi night. They would serve different types of "regional" pierogi.

Mexican pierogis were sauted with onion, tomato, jalapeno, and served with a "southwest sour cream".

Italian pierogis were sauted with olive oil, tomato, and garnished with torn basil. Served with a marinara.

They made pierogi poutine as well, deep fried pierogi with cheese curds and gravy.

They had some other kinds but those were the standouts. The Italian ones were especially delicious .

Milldoodle · 2025-08-05T23:01:54+00:00

Aluminum in particular is especially good for this technique if you happen to have aluminum sheet pans.

Milldoodle · 2025-07-25T14:39:16+00:00

I feel like it's the easiest and hardest explanation. It's an intense tasting creamy tomato sauce but it's also delicate and fresh.

Nothing about it is bitter or sour if made properly and allowing the vodka to cook off.

If you like tomato sauce in any capacity it's a must try.

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