instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
A picture is worth a thousand words...I dropped a glass jar filled with rice. I've picked up the macro-sized pieces of glass, but am wondering if there is any way on earth to make the rice safe to eat, given that I am sure it contains small fragments and shards of glass. I could, naturally, go through it grain-by-grain, but this is only a couple of bucks worth of rice, and I don't think it warrants the time.Does anyone have any suggestions? (Or is this too localized?) I would also welcome suggestions for a better tag than "rice."
answer:
Remediation Methods for Rice Contaminated with Broken Glass


question:
I am smoking baby back ribs using an electric vertical smoker.Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two hours? Will I get the same result as if I continued to add wood chips, given that the ribs are unlikely to absorb appreciable amounts of additional smoke? In other words, does the smoke serve a useful purpose once the meat is saturated with smoke flavor?Note that I am not asking about changing the cooking method (e.g. transferring to an oven or grill) or temperature, nor am I asking about meat other than ribs. All I am curious about is if I stop adding wood chips after two hours in the smoker, but continuing to smoke for the full duration.I have been smoking ribs (and other meat) for years, but I have always added smoke chips up until an hour before finishing. I am curious if I am literally burning money by wasting wood chips.Related question: How much time do I need to achieve a smokey flavor in bbq? Please note that this question is different because I am specifically not switching cooking methods, nor am I asking when smoking is more effective.
answer:
Smoking without wood chips


question:
I very rarely buy avocado, but now I happen to have two of them in my kitchen. I'm used to ripe avocado having this colour:Now, mine are more brightly green, like this:They aren't very soft, so I guess they aren't ripe yet, but I'm wondering if the colour will change or if this is just a matter of which variety of avocado it is?
answer:

Can bright green avocados be ripe?