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Even sealed in a plastic bag over night like that? It was only maybe 12 hours, but could that be enough time, and a good enough environment, for botulism to grow?

Sorry, just the garlic. The meat and other vegetables were in the fridge.

My wife just made a whole beef stew, but I learned that she chopped up the garlic the night before and left it out (on the counter) in a sealed plastic bag. We'd hate to waste a whole stew, but there's quite a bit of garlic and she'll be serving it to a bunch of friends (some pregnant). It's...

I have some hibachi leftovers that are a week old. It's shrimp and scallops with veggies. If it looks and smells okay, is it okay to eat?

I just made these biscuits: YouTube - How To Make Biscuits which include buttermilk. I'm not sure how to store them. I was thinking a plastic bag on the counter top, but should I refrigerate them since they were made with dairy?

I left a ton of home-made beef stew out for about 10-12 hours last night. It was in a closed, but not air-tight plastic container (it's warped, so it doesn't seal). It sat on my kitchen counter, so it was at about 65 degrees. Is there any hope for this, or do I have to throw it all out?

Thanks, everyone. I'll try letting my food cook for a while before trying to turn it. I assume this policy is the same for non-meats (e.g. tofu) as well?

I got a beautiful set of stainless steel Calphalon pots and pans as a wedding present. Previously, I was using a simple non-stick set. I'm finding it a little difficult to transition, at least when sauteing things. The pants came with a little insert that said it is recommended that I use low...

And if the humane aspect weren't enough (though it should be), I've heard that pastured chicken eggs (meaning the chickens can run around outside as much as they want) have 40% of the cholesterol as battery raised chicken eggs. I believe the rule is the more free the bird, the healthier the egg.

Exactly. The term is dubious. What I'm looking for is some sort of report that says "These eggs are actually cage free, the chickens can roam around all day. These eggs are actually free range, the chickens spend half of the day outside." Does that exist?

Right. Companies can get away with saying the eggs are cage free or free range, and really have them not be (yay de-regulation). But surely there must be some reputable suppliers or a watch-dog website.

That's what I'm looking for. Do you weigh down the entire 1lb. block, or slice it first? How long do you marinade it? What do you use for the heavy thing? And how long and hot do you bake it?

Also, I heard Alton Brown say that if you add some salt to the water while boiling eggs, it helps with peeling. Is there any truth to this (not that I think he would lie or anything), and if so, why?

That site is blocked by my work, but if it's the method where you peel the bottom and the top of the shell off, I have tried it, and it does work, however it's very unhygienic and it really hurt my mouth when I tried it. It was cute, but I don't recommend it.

I buy those Eggland's Best eggs for like $3.50 per dozen, because I believe that battery caged chickens are inhuman and less healthy. However, I've heard that a lot of egg sellers just put "Cage Free" or "Free Range" on their cartons and get away with it by letting their chickens around around...

Nothing, huh? I think what I'm looking for is a way to make something similar to the baked tofu Trader Joe's sells in those sealed packages for like $4. Does anyone know how to replicate that texture? Or how about any baked tofu recipe that makes a good sandwich?

There's a restaurant near me that makes the most amazing tofu sandwiches, and they use these thing slabs of tofu. They're a little less than a cenimeter in thickness, and they're almost tough and chewy. I'm almost positive that they're baking them. Does anyone have a recipe or simply know the...

Thanks for everyone's replies. I've been adapting my eating habbits, as suggested, and it's going well. I can't say, nor do I expect, that I've lost a significant amount of weight yet, as I haven't really checked, but I find myself eating FAR less, while never really being hungry. I've cut my...

I shall. Thanks.

I've been eating them for a few weeks now and haven't really noticed any negative side-effects, except for the one I just mentioned. Do you think it's dangerous? I'll ask my doctor the next time I see him, and I'll stay away from the raw ones. Do you think the roeasted ones are okay? I just ate...

I have a dish on my desk that contains some roasted cashes, roasted almonds, and raw almonds. I eat a few every now and then as a nice little protein based snack. However, afterward, I sometimes get a very weird feeling in my mouth, and I think it's because of the almonds, maybe because of the...

I may bring in some unsalted cashews, but I wanted to make sure for the times when I don't have a snack available.

I'm overweight and, along with exercise, I am trying to cut back in how much I eat at lunch. I can eat a lot, and normally I'd eat 2-3 sandwiches along with 2 side items (things like fruit, salad, crackers, soup, cereal, etc.) for lunch, and I'm looking to scale that back to a single sandwich...

Thank you, Michael. I do cook with a lot of extra virgin olive oil. Do you know/think the levels of HDL production in olive oil are significant enough to be comparable to the recommended glass of wine?

I hear drinking red wine is good for you, and I believe this is because it is high in HDLs. I don't drink, but I am open to cooking with red wine. Does this still provide the HDLs, or are they found in the alcohol that gets burned away while cooking?