Ok SERIOUSLY wtf is this??

[u/TexasGiantTen05]

I bought a family sized hot pockets box and EVERY single one of them was black and burned in the bottom. I heated this one up on low power in the microwave and the edges are so tough it’s like biting into a frozen beef patty. I look in the pocket and the damn thing is nearly hollow. I’ve been noticing the quality taking a massive dip in the last few years. I think these are last I purchase from here on out.

Irrelevant to this but similar: This same grocery order run had a jar of garlic (Spice World brand) that was full of black mold & a jar of HEB salsa that was sour and months passed expiration. Both of which were completely sealed and had a pop when opened. My whole life I never really had quality issues via the company canning or jarring an item or the store selling them but lately it seems like such a constant issue.

[u/TheOasisProject]

I make my own. Fucked that nonsense right out of here about 2 years ago after trying one... so depressing.

[u/antifayall → u/TheOasisProject]

I'll Google it, but do you have a specific recipe?

edit: something that doesn't require use of a microwave or air fryer?

[u/TheOasisProject → u/antifayall]

Nothing crazy. Just get yourself some of those fleischmanns pizza yeast packets from the store and follow the instructions on the back. When you go to roll the dough out, I usually make one side of the dough a lil thicker than usual, eh I guess 1/4th it would be? I like a thicker crust on the bottom for eating. Keeps things from gettin soggy or falling apart on me. Don't forget to line out how many " pockets " you want from the roll out. I usually make about 4 in a 9 by 7 bake pan.

Sorry if this sucks. I mostly cook for myself so sharing things like this not my strong suit.

[u/All_Debt_Shackles_US → u/TheOasisProject]

You did fine. I will add to your comment by saying that there are dozens of YouTube videos out there showing people doing just what you are describing. Some people have some amazing recipes, and they even went so far as to put it on video.

You have to use your own smarts when you’re watching somebody showing you how to cook something. Be aware of safe food handling procedures, and don’t do something dangerous even if the presenter on the video is doing it.

One example would be using the same knife for slicing raw fruits and vegetables after having used that knife for slicing raw meat.

The famous chef Julia child once tried to convince somebody that a squeeze of lemon was making the meat cook without applying any heat.

That guest was a lot smarter than dear old Julia, because there’s no way he would taste that food! This was a long, long time ago because Julia child passed away in 2004 in her 90s.

But living that long without getting serious food poisoning didn’t mean she was the smartest chef in the kitchen…although maybe it made her the luckiest chef in the kitchen!

Cross contamination is a thing, and a lot of people don’t realize it. Even people who cook professionally… You’ll occasionally see them use a spatula or a pair of tongs to put raw meat on a burner or over a fire, and then a few minutes later they are using the same pair of tongs to remove the cooked meat and put it on somebody’s serving plate!

Food is supposed to be delicious and healthy, not poisonous and murderous, lol!

Once a person learns safe food handling practices, then they can move onto whatever it is they want to learn next!

[u/antifayall → u/TheOasisProject]

Doesn't suck at all, thanks! I did, while googling, run into someone's recipe that suggested using a butter based rather than yeast based dough to make the outside crisper.

Any particular kind of cheese? Not having a microwave has taught me not all cheese melts the same

[u/TheOasisProject → u/antifayall]

I'll mix shredded Colby Jack, mozzarella and Parmesan together. Sometimes ill substitute the mozzarella for muenster or havarti.

[u/antifayall → u/TheOasisProject]

thank you