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Old 09-13-2014, 08:54 AM   #51
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I think I would feel safer with the practices of food safety in the home, than those in a restaurant that I am not familiar with.
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Old 09-13-2014, 12:14 PM   #52
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Originally Posted by CraigC View Post
Yup. Quite often I'll eat some without reheating it. Like I said, been doing it for decades.
I guess the real question is "why"?
Why would someone purposely leave food out over night when they have a fridge?
I am guilty as I do not follow all food safety protocols myself. But if I have the option and where with all to use the safe method thats the method I use.
I thaw chicken on the counter all the time. Not all the way thawed but until its fairly soft and i am certain it will be completely thawed by the time I need it.
I am curious as to your intention? Faster heat up? Habit?

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Originally Posted by creative View Post
In case you wanted an update to the OP here - I brought the stew to a quick boil, simmered it for a while and ate it. That was yesterday. Now it's the next morning and no untoward symptoms. Still standing!

(Of course, food poisoning can come on 1-2 days after consumption....)
Quit worrying. You're good to go. No pun intended.
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Old 09-13-2014, 12:43 PM   #53
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I have to admit when it comes to raw chicken, I am more conscious of food safety rules. I will thaw pork or beef on the counter, but on a real plate. The chicken gets thawed in the fridge in a bowl. And even if the juice from any meat never reaches the counter, I always wipe it down with the bleach cloths that Winthrop gave me because of my damaged immune system.

But I wasn't always so good in the kitchen. Take something out in the morning to thaw, leave it on a dish on the counter, run out the door to work, call the house around 2:30-3 p.m. telling whoever was home (hoping that someone was) to put it in the fridge. Never had food poisoning. One of my kids did when they ate over a friends house. But they all made it to adulthood.
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Old 09-13-2014, 12:45 PM   #54
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Originally Posted by Addie View Post
I think I would feel safer with the practices of food safety in the home, than those in a restaurant that I am not familiar with.
I agree--I've seen what goes on in restaurant kitchens...
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Old 09-13-2014, 12:50 PM   #55
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Oh no. You do realize that isn't how it works on DC, right?

First, someone will answer your question. Then several others will come along and say more or less the same thing. Then there will be the dissenting opinion, followed by at least a page and a half of bickering. After some time, Addie will chime in with an off topic anecdotal story involving Pooh and a pirate (or some such), and how EVERYONE in New England leaves their chowder out overnight.

Things may or may not ever swing back to the original topic at this point. But never fear, because some eight or nine years in the future, it will all be dredged up again by a DC newcomer who didn't see the date on the thread and assumes you are still waiting for an answer.

That's how we roll here at DC, so please play along!

Oh, I love this! LOL
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Old 09-13-2014, 01:33 PM   #56
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People survived for thousands of years w/o refrigeration.
Yes, they did but they knew ways of storing foods and keeping them fresh and cool that modern housewives have forgotten. - the cold marble slab in the dark larder on the north side of the house, the cold cellars, the terracotta milk savers that you soaked in cold water and upturned over the milk bottle which kept the milk cold by evaporation, the stoneware container with a cavity in the base for holding vinegar which kept your cheese fresh, etc., etc.. When we had a caravan on the Welsh coast during the 1950s, before sites had electricity points, my grandmother used to keep food cool and fresh in a metal container with a sealable lid which was sunk in the ground under the caravan.
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Old 09-13-2014, 01:41 PM   #57
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During cooler weather (ie: low 40s F or colder outside at night) I've been known to frequently use the garage as a cooling zone, leaving fresh-made food out there all night until I have time to repackage and refrigerate/freeze for future use. Himself and I have never become sick from food we've prepared at home. However, we've both become sickly to varying degrees from food consumed at restaurants. If you felt confident that your raw materials were fresh, your produce was clean, and you had a sanitary work area, there shouldn't be any issue. BUT creative, be sure to check in here when you get up so we all know you are still "with us" ok?
On occasions when the 'fridge has been full at Christmas and I've had to deal with a big bird I've put it in the boot of the car overnight prior to cooking it.

Really, it's about commonsense. My kitchen is cold and a couple of winters ago I left a 3lb frozen chicken out to defrost overnight to cook the following morning. It took nearly two days - it would have defrosted quicker in the 'fridge! However, that was a one off it's not usually that cold here.
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Old 09-13-2014, 01:46 PM   #58
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Quit worrying. You're good to go. No pun intended.
Huh? I was just being reflective. Perhaps you missed my celebratory emoticon in my post?
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Old 09-13-2014, 05:26 PM   #59
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On occasions when the 'fridge has been full at Christmas and I've had to deal with a big bird I've put it in the boot of the car overnight prior to cooking it.

Really, it's about commonsense. My kitchen is cold and a couple of winters ago I left a 3lb frozen chicken out to defrost overnight to cook the following morning. It took nearly two days - it would have defrosted quicker in the 'fridge! However, that was a one off it's not usually that cold here.
Oh, goody! A sub-thread-to thaw in the fridge or at room temperature! I always thaw meat in the basement fridge. My mom used to thaw turkeys in a cooler full of cold water that she'd put in the bathtub....
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Old 09-13-2014, 10:37 PM   #60
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Oh, goody! A sub-thread-to thaw in the fridge or at room temperature! I always thaw meat in the basement fridge. My mom used to thaw turkeys in a cooler full of cold water that she'd put in the bathtub....
Normally I do thaw in the 'fridge but on that occasion I was expecting visitors the following day and had forgotten to take the bird out of the freezer. There's no radiator in the kitchen and, although the central heating boiler is in the kitchen, I don't run it overnight. That particular night was so cold that I had a hot water bottle and an extra blanket on the bed. It's rarely that cold over here!

At least your mom didn't thaw it in front of the fire like the mother of friend of mine!
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