Mitchell wrote: Something else to note is that there is a latency period between eating contaminated food and feeling the effects. If you are feeling sick today, chances are, your stomach is reacting to something from at least a few days ago. Note: does not apply to alcohol poisoning.
Also does not apply to food poisoning.
poopshovel wrote:Mitchell wrote: Something else to note is that there is a latency period between eating contaminated food and feeling the effects. If you are feeling sick today, chances are, your stomach is reacting to something from at least a few days ago. Note: does not apply to alcohol poisoning.Also does not apply to food poisoning.
I'd tend to agree. The few times I've been sick directly correlate to something out of the ordinary or slightly sketchy I've eaten within the last 12 hours.
z31maniac wrote: Getting hard to see through all the smug.
some of us grew up doing what kids used to do- eating dirt, never washing our hands, daring each other to eat bugs and worms or whatever... a little bit of bacteria that may or may not live on a piece of cooked chicken that sat at room temperature for a few hours doesn't stand a chance in our guts...
In reply to novaderrik:
I grew up in the '70s. I faintly recall sitting in the sandbox with a spoon, munching away...
For a long time I regarded myself as having a cast iron gut. Nothing's been the same since the curried shrimp episode. Stuff that wouldn't have phased me before now does.
I'm not quite sure why folks who've experienced purging involuntarily from both ends simultaneously subsequently playing it safe chafes you so badly, but again, if you have any advice more useful and specific than "just eat it", I'm all ears.
But if you can't say something other than repeatedly telling us "you're all a bunch of Bob Costas", kindly put a sock in it.
you're the one who asked if cooked chicken that was left sitting out for a few hours should be thrown out..
novaderrik wrote:z31maniac wrote: Getting hard to see through all the smug.some of us grew up doing what kids used to do- eating dirt, never washing our hands, daring each other to eat bugs and worms or whatever... a little bit of bacteria that may or may not live on a piece of cooked chicken that sat at room temperature for a few hours doesn't stand a chance in our guts...
Thank you for continuing to prove my point.
Two things. First, that chicken was thrown out days ago, so why is it still a matter for discussion (and why would you care so much)? Second, I used to eat rock salt off the roads when I was a kid. Tasty salty goodness, unless--as sometimes happened--you got a chunk of gravel instead. I'm neither proud nor ashamed... it just was, until it wasn't. Kind of like the chicken.
Margie
Marjorie Suddard wrote: Two things. First, that chicken was thrown out days ago, so why is it still a matter for discussion (and why would you care so much)? Second, I used to eat rock salt off the roads when I was a kid. Tasty salty goodness, unless--as sometimes happened--you got a chunk of gravel instead. I'm neither proud nor ashamed... it just was, until it wasn't. Kind of like the chicken. Margie
Because it's fun to troll the out-of-touch, old fogies on the board.
Nothing like this has ever happened here before!
ransom wrote: If anybody has any good links for specific guidelines for types of food and conditions of storage to get an idea of what's safe that's realistic, scientific, but less conservative than the usual food industry's *"OMG, it didn't get from 37 degrees to 165 degrees inside five minutes!"*, I'd love to see them.
http://www.ask.com/wiki/Food_safety
These rules are changing frequently, FYI. It used to be that pork had to be cooked to 170 to be safe, but now its common for pork to be served medium. Used to be that shellfish absolutely had to be alive for cooking because of toxins they start to produce immediately, but nowadays you can buy raw lobster tails at the supermarket.
Marjorie Suddard wrote: Two things. First, that chicken was thrown out days ago, so why is it still a matter for discussion (and why would you care so much)? Second, I used to eat rock salt off the roads when I was a kid. Tasty salty goodness, unless--as sometimes happened--you got a chunk of gravel instead. I'm neither proud nor ashamed... it just was, until it wasn't. Kind of like the chicken. Margie
Because interwebz? Nobody said "NAZI" yet.
EDIT: I said "NAZI." SHUT IT DOWN!!!
Beating a dead horse is old hat. We have moved on to beating dead chickens.
Dad's Rule on Food: When in doubt, throw it out.
For some of my recipes, I add steps for managing the leftovers.
For example, when I cook and field-strip ... err .. carve a turkey, the carcass and assorted bones and leftover skin immediately go into the big stockpot, to be compacted and simmered in water and any drippings from the roasting not used in gravies, etc.
It's part of the stroke.
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