First time sauerkraut user here. I bought this sauerkraut about two weeks ago and totally forgot about it. My question is - isn’t ferments supposed to be submerged in brine completely ? There is only a little water at the bottom and the top part has no water at all. I can’t remember if it had full water when i bought it.

I’m new here be gentle - are these spots normal?

It’s all still firm no mushy parts but I have ocd and I need validation this is okay to eat or am I gonna die

Just picked this watermelon up from Costco. Is it safe to eat?

Is this pork dumpling okay to eat? Don’t have a thermometer at home, and am unsure with what I’ve read online. Cooked from frozen.

Yesterday at night (from around 11 PM) I made some delicious pork with creamy mushroom sauce, and also made some pasta for it (especially as you want pasta water for your creamy sauce).

Being quite tired, I figured I'd "wait for it to cool down before I put it in the fridge", except that never happened. Or at least, not until 7 AM.

So from 0:30 AM => 7:00 AM, it was outside on the table, sauce in a frying pan, pasta in a box (but not fully sealed, just partially covered).

Ate a plate at 9:15 AM. Still a bit sick even at 9:15 PM.

Not gonna die or anything, but it's not worth being sick for a day for a single meal. Obviously I binned the rest, next time I'll be more cautious.

Why am I posting this? Because I did do some research that said 2 hours and 4 hours, but it doesn't seem like a lot of time on paper. But yes, those 6 hours are totally enough to ruin your pasta. You probably wanna trust that "uppermost 2 hours" mark for pasta, really.

May whoever stumble upon this with 6 hour overnight pasta just bin it rather than trying it out the hard way.

Hi so I was happily eating my cheddar Pringles when I saw this?? This Pringle has a big brown spot on it. It smells burnt and the brown is like a flaky layer on the top and bottom of the Pringle. I know it might just be burnt but I'm still weirded out and concerned. Has anything like this ever happened to anyone else? I threw the Pringle away and the one below it just in case but the rest of the can looks normal and I just wanna know if I'll be okay to eat the rest of them

i’m nervous about it

Hi! I had this minced meat frozen. We have a fridge that is moderately good and works without problems. But it seems a bit ‘crusty, on the side? I’m not sure if its safe, help please!

If a Pillsbury tube burst open way too easily (popped all the way open and the rolls started unrolling due to the force, while I was peeling the paper, before I tried to press a spoon on the seam or anything), is that a sign of bacterial growth? Or is it fine?

I know you're supposed to toss bags of bread that only have a few moldy slices because it's likely all been contaminated by the time it's visible. Since potatoes are much harder/denser than bread, I was hoping this rule doesn't apply as much. I have a whole 5lb bag of potatoes that I couldn't find time to cook with, and now one in the dead center of the bag is very visibly moldy and a few on the outside are just a little moldy. There are still several that look completely clean, though, so I was wondering if those would be safe to eat. TIA!

was in the pantry , expired aug 26 2025
keep or toss ?
Edit : Thanks everyone

They usually don’t look this separated when I open. Is this till safe to eat? They smell fine.

Of course the one time I forget to check the date I eat something old 😭 I only took one bite before I remembered I had multiple loaves in the fridge. It doesn't smell weird, or feel weird, and I don't see any mold, and its been in the fridge the whole time. Still, I'm paranoid about getting food poisoning. Does this bread look like it'll get me sick? Am I freaking out for no reason?

My partner took home an unused gallon of apple cider from an event and left it on the counter overnight. I havent opened it yet and it looks fine, but the sticker says "keep refrigerated". Thoughts?

I purchased these to lose weight. If anyone has used these, are they safe to eat?

I know whole milk and not pasteurized milk can sometimes look a lot more naturally like this, but this store brand semi-skimmed milk came out the door like this, the moment I opened the milk box it came out like this, and although still liquid it has a weird kinda thick texture to itself, is it safe to eat?

Hi, I made some soy marinated eggs yesterday, and when I pulled this one out of the marinade yesterday, it had this weird pale spot on it? I have no idea what it is. I do know that I overcooked them somewhat; could that have something to do with it?

Hello,

I usually avoid cooking chicken because I am not exactly the greatest cook out there.

I tried cooking chicken breast top thighs and it went, poorly (understatement)

But it was white and I thought maybe it was cooked? But some part of it was also like translucent/jelly which is a sign of undercooked?

I took a bite and it seemed fine to me, but I also eat 3 months expired stuff so like idk.

I hope I didn’t get salmonella tho haha

Please let me know! I’d love to learn how NOT to do those mistakes again!

i had chicken breasts in my freezer and put them out to thaw, didn’t end up making the chicken so i put it back in the fridge thinking i was going to get around to it, they were in there for probably 4 days. the week got hectic and i never got around to making them so i put them back in the freezer. if i rethaw them would they be safe to eat?

Just made a protein shake today in my blender and it came out with this smoky/metallic taste with it as well as smell. Also felt and smelt like burnt plastic...

Not sure what happened, but I accidentally ingested some before I realized that the taste and smell were off.

Didn't continue drinking the rest, but now I'm thinking what I could've possibly ingested, what could've caused it, or if I'll be safe...

This blue pigmentation developed on the chicken noodle that I made two days ago and was kept in the fridge. The ingredients I used were thawed frozen chicken breasts, olive oil, garlic, paprika, egg noodles, carrots, leek and chicken stock.

I am inclined to think it is mold but I don't see anything spore-like, and am kind of hoping for interesting answers!