Is This Still Good?

We have all asked that question as we pull something out of the fridge. Here are two great websites that will help you determine if you should eat it or toss it.

FoodSafety.gov

StillTasty.com

Question Regarding Freezing Casseroles

Can you help one of our members? Here is her question:

I read an article about time management and it mentioned cooking  
two casseroles at once. Then freeze one for a later date. Sounds like  
a good time saver to me!

The question is, what casseroles can you freeze and for how long? I thought it was a good question for the BMCC. All of us are busy :). Sharing recipes that can be made 2 at a time with one frozen for an easy meal later on would be cool!

If you have some ideas regarding freezing casseroles, please leave a comment.

Thank you for sharing!

Two Yolks in One Egg

One of our members posted this on her blog. I thought it was a good one to post here.

"Does anyone know, when baking and using eggs if you get two yolks in your egg whether that still counts as one egg or two?? I have been working through a dozen extra large "cage free brown eggs" and just about every one of them so far has had two yolks in each shell!"

First of all, WOW, that is some chicken!

Here is what I found on the web on answerbag.com. Sounds good to me.

"A double-yolker is usually a jumbo, which is a third larger than a medium and 20% larger than a large, which most recipes are based on. If it's an old recipe, count it as one and a half, but eggs are usually added for the consistency of the whites--yolks just add color, richness, and flavor." 

Any other ideas....leave a comment.