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Old 04-28-2015, 06:09 PM   #21
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Addie, I must have missed where you were appointed a mod.

creative, this may surprise you, but chicken is meat.
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Old 04-28-2015, 06:12 PM   #22
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Just to be super clear, for others who might read this thread, bacteria are killed at 140F/60C and above. They multiply rapidly between 40 and 140F.
Yes, creative has totally misunderstood the unsafe temperature zone. He or she thinks it needs to be 140 degrees for bacteria to thrive.

"My kitchen was nowhere near the required 60oC for bacteria to multiply."
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Old 04-28-2015, 06:14 PM   #23
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Addie, I must have missed where you were appointed a mod.

creative, this may surprise you, but chicken is meat.
Addie was trying to be helpful and I have thanked her for trying to calm down how ridiculous this has become. No need for sarcasm....

This may surprise you but chicken stock is a liquid!
Not even from the meat but the bones!
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Old 04-28-2015, 06:18 PM   #24
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This may surprise you but chicken stock is a liquid!
Seriously? You made it with chicken, right? Do you think adding water somehow removes bacteria from the rest of the food in the pot? There could be E. coli on the veggies or botulinum on the herbs, too. Red meat is not the only food that can be contaminated with bacteria.
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Old 04-28-2015, 06:19 PM   #25
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Good Chicken Stock - left out overnight!

Alrighty then. This thread is now closed. No more bickering.
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