September 02, 2026. Frutas y Hortalizas del Sur S.A., San Carlos, Chile expands its July 3, 2026, recall of frozen organic IQF blueberries to include one lot of Great Value frozen Organic Triple Berry Blend 10 OZ because of potential contamination with Escherichia coli O145:H28 (E. coli O145).

E. coli O145 is a Shiga toxin-producing E. coli (STEC) that can cause illness characterized by severe stomach cramps, diarrhea (which may be bloody), and vomiting. While most healthy individuals recover within a week, some infections may result in a serious complication known as hemolytic uremic syndrome (HUS), particularly in young children, older adults, and individuals with weakened immune systems.

This recalled product was shipped to select Walmart stores in 16 states including Alabama, Arkansas, Florida, Illinois, Indiana, Kentucky, Louisiana, Minnesota, Mississippi, Missouri, North Carolina, Ohio, Oklahoma, South Carolina, Texas and Wisconsin. Consumers should check their freezers for the affected product.

The affected product is:

• Product: Great Value Organic Triple Berry Blend 10 OZ (Including Strawberries, Blackberries and Blueberries), with UPC: 7874211226
• Package Size: 10 oz
• Lot Code: 6040 01-6 (in front of the package)
• Best If Used By Date: February 9, 2028

Consumers who have Great Value Organic Triple Berry 10 OZ with lot code 6040 01-6 should not consume it. The product should be discarded or returned to Walmart for a full refund. There are no illnesses associated with this specific product to date, and this is market action is taken as a precautionary measure following traceback information of the previous recall.

Credit: FDA

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/frutas-y-hortalizas-del-sur-sa-expands-recall-include-one-lot-great-value-frozen-organic-triple

I mainly cook for myself and I really like garlic flavors in savory and cheesy food. Like, 2 cloves per serving kind of love garlic.

What would be a reasonable amount of garlic if I need to cook for someone else if I were to make a chilly or scratch mac&cheese?

Edit: I see some people asking if this is genuine, and it is, even if there is a bit of humor I also find in the question itself. I'm self taught in cooking so I guarantee I commit some crimes against food whenever I do. The majority of things I have made are either from a Hello Fresh box (can't afford those anymore) or have been me throwing things in a pan until it tastes edible. Just trying to learn here. Love you all.

Edit 2: I appreciate all the advice and light hearted jokes. I also especially appreciate yall who chimed in from outside my cultural bubble. Maybe I'll stop by here again in the future with some of my recipes for critique in the future. Until then, tah taaaah~ <3

I door dashed some Mexican food yesterday from a new local restaurant. Overall, the food was really good! But the refried beans were on another level! I’ve made my own refried beans that are stellar, but these damn beans crushed mine. (Which is an incredible compliment to this restaurant. And I can often times replicate a dish easily. But I am absolutely stumped on this one.)

Is there some kind of chemical component that could enhance the taste? (This wasn’t a spice or seasoning thing. Like, it’s not more Mexican oregano, or a different pepper or more salt. Maybe, MAYBE A bay leaf when rehydrating the beans but I don’t think that would have any obvious taste factors. MSG? Baking soda? I’m absolutely stumped.)

Do any of you have ideas to make refried beans taste absolutely amazing?

Edit. You were all right! The key is lard! Thank you, thank you!!!! :) (I just made my own again and added about 1 tablespoon of lard and geez! It’s a game changer!) Thank you all again the good people of Reddit! :)

I always just dumped ground spices straight into whatever I was cooking, straight from the jar, cold, and figured that was the whole process. Food was fine, just never as flavorful as when I'd order the same dish out.

Watched a video about toasting spices in a dry pan for a minute or two before adding anything else, just until they get fragrant. Tried it with cumin and coriander for a chili and it was like using a completely different spice jar.

Kinda annoyed thinking about how many pots of chili and curry over the years were running half ass because of one extra step I never knew about lol.

I am disabled. Usually family or friends are here to assist with food prep. But I am mostly on my own until after Labor Day. This is not dire - I have plenty of ready to eat food in my fridge (frozen homemade meatloaf and Frozen supermarket pizzas).

I also have about $100 in food stamps and was going to be brought to the supermarket tomorrow.

Any thoughts about meals that might be very easy to prepare physically. The less prep and the less clean up the better.

I am not staying at my home, and the house I'm staying at does have a fully stocked kitchen. Though it would be easiest for me to use the oven, the air fryer, or the microwave. Stove top is not ideal since standing up is not something I can really be doing for more than 30 seconds (I can get out of the wheelchair to grab something from the top shelf, but that's about it).

I'm most interested in using the air fryer. Maybe to make some jerky?

I am one of those who can't throw away perfectly good food. Consequently I have a freezer with lots of leftovers

I have a bunch (10) of drumsticks that I have no idea what to do with. They were all cooked in similar flavor profiles. Whatever is done with them they certainly can't be cooked much more or they'll be dry & way overcooked. I know some of the most brilliant culinary minds (& palates?) frequent this sub, so can you all share some ideas on ways to use the drumsticks please?

I've run into a conundrum around using butter when cooking steak on cast iron. Every time, I'm told to get the pan searing hot for the best crust. But, when adding butter towards the end, it quickly burns up and tastes bad. The cast iron takes so long to cool. So, what do I do?

For context, I usually sear the steaks on a high heat with a little bit of cold pressed rapeseed oil.

I have tried simply basting the steaks in warmed butter with rosemary and garlic while they rest and they tasted great. But, this isn't the 'official' way.

Broccoli is coming up as a side in our meal plan. I love broccoli. It's my favorite veg. I steam it. I can eat it just like that. Or pepper. And/or butter. I have a horseradish sauce that is really good. I'd like to avoid getting in a rut.

I did a Google search for sauces and the answers are cheddar cheese, garlic lemon butter, soy garlic, and peanut sriracha sauce. I found a mustard sauce. Interestingly horseradish sauce doesn't show up. What other interesting choices are there that haven't cropped up. I'm not particularly interested in cheese sauces. Soy garlic and mustard sauces are intriguing. Garlic lemon butter is easy. What am I missing?

Please no cheese. The world has gone nuts over cheese. I don't want it everything.

ETA: I greatly appreciate the input. Thank you all. I'm continuing to work my way through the responses. Many ideas have been cut and pasted into my kitchen working notes. The good news is that I have lots of reasons to eat broccoli now! I'll do my best to keep up.

I couldn't stand it as a kid because of its bitter taste and a slimy sponge-like texture. Fast forward to today as a grownup and it's one of the cheaper and larger vegetables at my local grocery store right now, so I want to give it another chance.

For making traditional buckwheat crepes, using a recipe that has nothing but buckwheat flour, salt, and water, is there a time you've found ideal for letting the batter sit to get the best results? I've seen suggestions of anything from 24 - 78 hours, but I don't really know what affect such differences have on he batter. Is longer always better? Is there a certain amount of days after which the batter should be tossed out if not all of it has been used?

I had a bit of batter left over from my last experiment and let it sit in the fridge for a week. Checked it today and decided to toss because the smell seemed off.

Hey! I'm looking for some salad recipes I can take to work for lunch. I'm trying to cook more and eat healthier (I have a really bad relationship with food because I just don't have much of an appetite, tbh).

PS: The recipes can't have cucumber because I'm allergic!

I’ve heard that some people simmer bolognese for 6 or more hours to maximize the flavors. I’ve also heard that over 3 hours of simmering dries out the meat. is that true?

Theyre doing a warehouse sale tomorrow and its literally 5 minutes from my house. I never heard of the brand but it looks like good quality? Does anyone have any of their products and can recommend and if so what products specifically

Gday guys im a single 21 guy.

I can cook simple recipies likes currys and what not.

But i wanna become a master, just wondering is there some good resources out there?

I wanna improve my knife skills. I really like italian food and also middle eastern as im half syrian

Cheers

Id like to get a mandoline/chopper toake salads etc and I'm kind of lost with all the choices I have. So I'm asking for your assistance with this. I have a price range of no more than $30 which I think is perfect for a good mandoline/chopper.

My dad doesn’t have his top teeth and refuses to wear the dentures. So, we need to have softer foods. Since my mom’s passing, we have basically had goulash, sloppy joes, and baked chicken for most meals. I’m wanting to try some other things to eat for us.

For the most part, I know how to do French bread pizza, however, is there a way to ensure the bread is softer as we bake it? Or would an alternative for the crust be better?

Also, any other recommendations for softer options, we’re getting sick of the same stuff. Thanks.

(I noticed something about including a recipe, I was planning on using: French bread, garlic butter, pizza/tomato sauce, shredded mozzarella, and pepperoni).

I've had this cooking cream in my fridge for a month, and there's a lot of it. I feel bad for throwing it out, and at the same time, it doesn't seem spoilt or anything... Is it safe to consume? Sorry if dumb question

Help me choose please?

Making catfish for the first time. I got Andy’s seasoning bc it had good reviews. Is it truly as simple as mustard/hot sauce and the seasoning or should I do an egg wash???

TIA!

Good morning!

I'm thinking of making polenta for breakfast and I was wondering how you guys prepare yours? Do you like it savory (with cheese & egg, for example) or sweet (with berries & honey, for example)? Do you cook just enough for breakfast or for several meals? Tell me everything! Thanks.

I had some jasmine rice in a restaurant and holy cow it was incredible. Separate grains but clumpy. Perfect. How does one achieve this without a rice cooker? I have a cast iron pot.

I'm planning to make the Braised beef short ribs in red wine sauce by Recipetin Eats on Sunday. It'll be my first time ever making something like this as I'm pretty new to cooking. I also just bought a dutch oven on sale so I want to cook something fancy in it to celebrate haha

From the looks of it, it'll be very rich and heavy. I want a side that'll help cut through some of it while not clashing with it if that makes sense?

I was thinking a salad or some greens on the side, but I'm not sure what flavours fit together. I'm also pretty sure I'm allergic to rocket/arugula? Any suggestions would be awesome.

This might be a bit of a dumb question, but I want to get this right 😅 My mum has been going through it lately and she loves this kind of food, so I want to make sure it's good :) Thanks!

I’ve made beans, chili, potato soup, French onion, and a handful of others but I’ve yet to make a classic veggie soup or a hearty stew.

What are your favorite soups and do you have any tips and tricks for making it undeniably awesome?

Changing gas range to electric. A lot of posts mention they prefer induction ranges but I read online that inductions emit high EMF - more so than standard glass top electric ranges. Has anyone had experience with this or noticed any side effects? Please be kind just looking for information we'll only get one chance to get this right.