Yasu was my favorite sushi chef at Asuka (on Westwood Blvd). He left suddenly, and the place isn’t the same without him. In fact, it’s kinda empty. Anyone know where he landed?

developing freezer burn.

So I’ve had this block of salt pork in the freezer for a year or so, and when I pulled it out this week, it had a really odd smell I don’t remember. I only use it every 3-4 months, but could it have gone bad or...

Looking for a way to freeze muffins without having taste stale when I thaw them or from getting freezer burn. I was thinking if there might be good Ziploc freezer bags or containers or anything. Also, how long can they keep in...

loosely wrapped? I’m afraid that it’s going to taste like freezer burn. I really dont want to throw it in the trash ): cause I HATE wasting food.

If there’s no freezer burn, I’d defrost it and use it. If it looks like there’s freezer burn, I’d defrost it anyway, then do a quick sniff/taste test. I doubt the pesto’s gone “bad”, but...

I was in Sam’s Club the other day and they had frozen “Bahamian” lobster tails. Surprisingly they were large and pretty good looking. Didn’t have any traces of freezer burn or other indications that they...

Yeah, but wrap tightly and use fairly soon (you need to guard against freezer burn).

Is their any place in town where I can go for quality smelt? Not stuff that has freezer burn. Thanks, Ryan

Don’t go to Samba-Le with a large party. I went there with your same scenario. The bartender was overwhelmed. The food tasted like microwave freezer burn. Blech. Not sure about the other two places. Hope you have fun.

probably nasty even for stock. Take a look — if its in good shape, use it, if there is lots of freezer burn, don’t.

've never noticed any deterioration in quality related to length of time in freezer, as long as the meat was tightly sealed to begin with. Freezer burn won’t harm you, but it’s not fun to eat either. Ground meat is...

I know what you’re wondering. Why freeze chocolate cupcakes when you could just eat them? Well, I need to muster all the self-discipline I have and wait to serve them on Friday. So.....how do I wrap them to prevent freezer...

Is there a way to minimize the ice/freezer burn in zip-locs that surrounds food? I usually buy meat, fish, etc in bulk then divide before freezing. Always icy looking. Occasionally happens to rolls too.

I also don’t know what that is, if it’s the foam/plastic wrap packaging, then absolutely not, at least if you’re planning on keeping frozen more than a week or maybe 2. Freezer burn is the big problem with home...