ADVERTISEMENT
- Real Recipes from Real People -

Icky Mixes

Misc.
Over the weekend, based on discussions here actually, I bought a particular cake mix (light-colored) and used it the same day. I found dozens of brown things in the batter that obviously were bug parts. (I washed the bowl beforehand and the egg shells were "clean.") I called the company, they were very apologetic and are sending me a coupon to replace the mix. (And I'm sure the chances that this could happen to any national brand are equal.)

The day before, I used an off-brand gelatin for the first time and saw lots of brown specs in it; don't think it was dried dye; the gelatin powder was already colored.

Does this happen a lot? I know that the FDA has limits for how many bug parts and eggs can be in a particular food, but I've never had a visual confirmation before. I don't think I can ever make a chocolate cake from a mix. The boxes and bag didn't look damaged at all; appeared to be sealed in the bag.

I know, I know, "Thanks for sharing a lovely story." But I just can't get this out of my mind.

MsgID: 25458
Shared by: barb/mn
Board: Gab About Groceries at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  barb/mn
2
  Elly, Ohio
3
  Sara/AL
4
  Cheri,Mn
ADVERTISEMENT
Random Recipes
  • Blue Cheese and Mushroom Bruschetta
  • BLUE CHEESE AND MUSHROOM BRUSCHETTA 1 pound mushrooms, chopped 1/2 cup finely chopped shallots or onions 1/3 cup Wish-Bone Chunky Blue Cheese Dressing 2 teaspoons chopped green onion (optional) 1 teaspoon sherry (opti...
  • Jasmine Rice with Feta and Green Peas
  • JASMINE RICE WITH FETA AND GREEN PEAS 3 cups cooked A Taste of Thai Jasmine Rice, set aside keeping warm 2 Tbsp peanut oil 3 scallions, chopped 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley zes...
ADVERTISEMENT
  • Garlic Sesame Fish on Bok Choy
  • Toss up between this and Glazed Fillets as to what I will be making in a few days time. Garlic Sesame Fish on Bok Choy 2 tbsp (25 mL) Sesame oil 2 tbsp (25 mL) Fish or chicken stock 2 tbsp (25 mL) Rice vinegar 3 Cl...
  • Passover Dark Chocolate Nut Cake
  • PASSOVER DARK CHOCOLATE NUT CAKE FOR THE CAKE: 10 to 12 eggs 3 oz unsweetened chocolate 1/2 cup semisweet chocolate pieces 2/3 cup sugar 2 cups very finely chopped almonds or pecans 3/4 tsp...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Icky Mixes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!