To clear up a little confusion, the only cheeses I pitched were the blue cheese ones and the parmesan, which just hit me I forgot to replace (shoot). I still have the cream cheese and cheddar. So I guess I'm good there. I've still got the pico, so OK, I guess I'm good there, too. And a tomato..... I kept a tomato. Plus of course the butters.
And I've still got that chili..........
Milk, gravy, condiments, sauces, syrup, dressings, bacon, ham, veggies, thawing meatloaf, leftover steak, sour cream..... everything else got pitched and is irretrievable cuz I don't go through garbage. Not even my own ;^)
Breezy, I keep my house that warm downstairs. And it's about ten degreees cooler upstairs in the bedroom. Still, eighty in the fridge surprised me only because it was obviously running all that time, so you would think it would maintain some kind of coolness...... and the DO did feel cool (it was on the bottom shelf), but not fridge cold. I probably should have checked the chili with a thermometer, but didn't think about it at the time. I know the bottom shelf was colder than the top shelf where the refrigerator thermometer was. Maybe Joe's lightbulb theory does have merit.
I still don't understand why I couldn't bring the chili back up to simmering temp for a couple hours and kill any nasties that might have started. I can see not risking it though. I'm on the fence.
Oh, and I was "this close" to putting the chili out on the porch deck last night, but I didn't want to chance having it freeze. How ironic is that (lol).