If I know you as a nei I would accept it and probably do the most damage to it before DH found it, lol. If I don’t know you as a neighbour then I would politely thank you and toss it. That’s my difference. This coronavirus would not play into this picture as I order food from Uber Eats so not much difference.
since heat kills the virus (I'm talking about cooking level heat here btw) it's 100% safe to both share and accept food cooked by others. Personally I'd probably use a disposable container so they'd know I haven't used it before and not properly cleaned it. I've seen pretty foil pans from Wilton (cake decorating company) in the grocery stores that would be nice. Heck even a foil pan is perfect
as mentioned above, if food cooked by others wasn't safe no one would be ordering take out.
Freezing doesn’t kill the virus, that how I keep all my influenza strains (at -80C so even colder than regular freezers). I would do what Jacqueline suggested, use a foil baking dish.
I'm craving for a Disneyland Mint Julep so I'm trying to come up with my own recipe based on online copycat recipes. Not there yet but I'll keep experimenting this summer.
(No clue why my photo is sideway).
For all the experienced bread bakers out there, and for newbies ghosting and learning, what is your best tip for proofing/rising bread dough in the winter? I used to have an old Kenmore fridge and it was toasty on the top and so perfect place for bread to rise in the winter. But I replaced it last summer with a new energy efficient fridge so that's gone. Where's the best place to let bread dough rise? Do you heat your oven to a certain temp, turn off, and then let rise in the closed oven overnight? Any tips appreciated by me and sure many others. TIA