Mad, it is the little round balls, sold at PetSmart called Satori Koi& Goldfish food. It is spring and fall medium floating pellets (however I usualy soak them to sink as I only have gold fish) I also have this "medicated" food that someone sold me when I had a sick fish. He suggested the 3lb bag. "Medi Koi" I dont think my fish eat more than 3 lbs a season! The sick fish survived and is zipping around with the rest but this food was$$$$$$$$ I am hoping I am not going to have to throw that away too! Pet Smart is a 60 mile trip so it's not just the food that of course will come in a bag to big for them to finish this year. I will go get them fresh food if it is really needed without fail. I just hate to spend the $4.50 gal on gas and buy a bag of food that I will only use 1/4 of and have to throw out. I spent a fourtune treating this sick fish this year (am so glad he/she is fine now) but I am not working at the moment and every penny counts!

We have an Israeli friend coming over for dinner this weekend. He's a young man and has asked for Kibbeh, which I will fry outside. We're also having fried onion rings, tzatziki sauce, naan, steaks, salad, hot potato salad, grilled veggies, key lime pie... This seems to be a Mediterranean version of meatloaf or meatballs. I am making the fried type which I assume he is craving over the meatloaf type! Lots of recipe variations. Here's the recipe from About.com Kibbeh is one of those foods that you crave, and the craving won't be satisfied until you eat it. There are many recipes for kibbeh, but this one is very easy and perfect for beginners. Prep Time: 40 minutes Cook Time: 10 minutes Total Time: 50 minutes Ingredients: 2 lbs finely ground beef or lamb, lean, divided 1/2 lb. bulghur cracked wheat, medium or #2 1 teaspoon salt, plus 1/2 teaspoon 1 teaspoon pepper, plus 1/2 teaspoon 1 teaspoon allspice 1/4 teaspoon cumin 2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided 1/2 cup toasted pine nuts (optional) 2 tablespoons olive oil vegetable oil for frying Preparation: In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper. Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency. Prepare Kibbeh Stuffing In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes. Assemble Kibbeh and Fry Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh. Tips Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry. User Reviews 5 out of 5 Yummy Kibbeh!!!!, Member Hasbani "I am of Lebanese descent and these are just like the ones I had home made growing up. Easy, fast, delicious, authentic....what else can you ask for?" Write a review 46 out of 47 people found this helpful.

- home made Asian peanut sauce**I would probably freeze it, but I don't see why it wouldn't keep for a week or so. - canned coconut milk **coconut milk freezes quite well, but again, I'd say a week or so. - canned chipotles in adobe sauce **it's pretty easy to tell when they go bad, 'cause mold grows on them (don't ask me how I know this) but as compumom said, it's just as easy to freeze them. - bread and butter pickles - once the bottle's been opened - chicken broth **I should think a week or so, you can extend that by taking it out and boiling it every 3 days or so, but again, it freezes quite well. - canned anchovies **unless they get mold on them or something, almost indefinitely if they're the type packed in salt. - canned tomato paste **it will separate/grow mold/smell sour if it's bad, it's easy to tell...but again, freeze! - jarred roasted red peppers**mold will tell you if it's bad, otherwise maybe a couple of weeks. - frozen chicken breasts once thawed in the fridge -**this depends on the "sell by" date when you put them into the freezer. Generally, however many days were left to the sell by date is the number of days you have left once you thaw them. So, if you froze them on Friday, and the sell by date was the following Monday, you should have 3 days, assuming you used proper sanitation and thawing methods. If you thawed them on the counter instead of in the fridge, the time decreases. - cooked chicken breasts**4 or 5 days, I guess...they won't be very palatable after that whether they spoil or not. - fresh salsa of tomato, cilantro, lime juice**It will lose the fresh flavor fairly quickly, maybe a day or two, but won't really go bad for a few more days. It will smell sour when it's bad. - yogurt sauce with lime juice, honey**That should stay good for at least 4 or 5 days, maybe longer. The yogurt will separate and get watery looking when it starts to go. - fresh chimchurri sauce **You'll lose the fresh flavor well before it spoils...I'd freeze it. - home made gazpacho**oh, 5 days to a week or so. You probably won't want to eat it before it actually spoils as it will start to sour. - home made tomato soup **"Cream Of"-3 or 4 days, no cream, about a week...for either, it freezes well. - opened canned black beans**I can't say that I've ever had canned beans left over from anything, so I've never tried. But I'd imagine they'd be o.k. for a week or so. All of this assumes, naturally, that the food is taken out of the can and put into very clean, sealed containers. There are very few foods, if properly handled and refrigerated, that you won't be able to tell if they spoil by smell, sight or a small taste. And, unless you have a problem with your immune system, even if you do eat something that is slightly spoiled, you should be able to handle it. Most of the time, if someone gets food poisoning it's because food wasn't properly handled or stored, not because properly handled and stored food went bad.

Clare, I didn't say before, but I'm sorry your celebration wasn't what it should have been. Annie, believe it or not, a restaurateur who has any idea what they are doing would far rather you send something back than walk out dissatisfied. Ticking customers off on a regular basis is death to a restaurant. I cannot tell you how many times over the years I had to drag a criticism out of a customer who was obviously not enjoying their meal because something was not to their taste or poorly prepared. And I worked in a very nice restaurant! But chefs are people, like anyone else, as are those who write the menus, and yes, the servers, and everyone is subject to error or just a bad day. Clare, some customers will sabotage their own complaint by making it in a rude or aggressive manner, but I just don't believe that was the case with you. I think you got one of those waiters who gets his nose in the air because he's part of the "foodie elite" who know how things "should" be prepared. When I was training staff, that attitude brought tongue lashings from me, I can tell you. If you like your food prepared a certain way, you don't care (nor should you) what some foo-foo trend says about it, and you're the one paying for it anyway! I used to have customers who ordered their prime rib well done and asked for ketchup. That is not the way that I would eat it, but then, I like it mooing at me and many wouldn't eat it like that! Anyhow, I figured that since I have a secret penchant for Chef Boyardee's Beefaroni, I haven't the cheek to criticize the tastes of others! :D