.....



.....
Last edited by BringOnTheMen; 07-28-2012 at 04:50 AM.




Awww hypothetically of course, I would be so annoyed! Probs wouldn't risk it though, especially with chicken...
Some mistakes are too much fun to only make once.





Hypothetically speaking of course, I would say that chicken can carry some seriously nasty side effects when it's not cooked or stored properly. I wouldn't want you to hypothetically end up in the hospital!
Sorry I missed church. I was too busy practicing witchcraft and becoming a lesbian.
"If you're good at something, never do it for free." The Dark Knight
"you conjunctively engender an intoxicating combination of wicked, wholesome & insanely intelligent" - a friend describing me
Blessed Be
I hate throwing away delicious food so I'd tentatively eat it. First check it out to make sure it doesn't look/smell bad, have a bite, see how I feel, and then chow down!





I once cooked a meal, left it in the oven after dinner, cleaned up and forgot it in there (all the while with a nagging ...jeez, I feel like Im forgetting something! feeling...Im senile though, so I feel that a lot) Next morning found it in the oven, found my dinner, and very angry with myself, I threw it out.
I dont take chances and I cant afford to be sick.
Buying more food and cooking it again is cheaper and takes less time than going to a hospital for food poisoning.
Don't blink. Don't even blink. Blink and you're dead. Don't turn your back. Don't look away. And don't blink!





Definitely a recipe for disaster if you even take a tiny taste! Many kinds of food poisoning have NO taste and NO bad odor.
Even if you had cooked it and left it sitting out for over 2 hours at room temp without refrigeration (2 hours is the limit) you would still be in danger. It can not only make you sick - it can actually kill you.
http://www.calpoison.com/public/food.html





i would probably eat it.





From:
http://shelflifeadvice.com/content/i...i-still-eat-it
Dr. Catherine Cutter points out, “Staph grow really well on meat and poultry, especially at room temperature.” She was referring to staphylococcus, which, produce a toxin that, if consumed in contaminated food, is likely to create great abdominal discomfort within a few hours.
and
Bacteria multiply very quickly, so the time limit for keeping food at room temperature that’s recommended by food safety experts is 2 hours if the air temperature is about 72°F and one hour if the environment is 90°F or above.
and
More than 250 diseases are caused by contaminated food or drink.
It was a good idea to start a discussion about this hypothetically happening, so that when you're cooking chicken, you'll be more likely to remember not to leave it in the oven.





Do it.
![]()





*beams with approval*
Last edited by camille27; 02-23-2012 at 10:32 AM.





I always follow the two big food commandments:
1)Keep it hot, keep it cold, or don't keep it
2)When in doubt, throw it out.
Yeah, it was good this time. Might be fine next time too. Eventually there will be a time when you'll get food poisoning.....and then you'll never fucking do it again.
Pissing through your ass for 2 days straight is enough to teach even the most stubborn chicks a lesson (like this one typing, for example....).










I had done this before; I would either pour lots of lemon or vinegar, and then I will cook it again in the oven. It works!

Nooooo! It's high risk since bacteria multiply super quickly in warm temperatures.
Cold=Slowww Growth Medium = Fast Growth Boiling = Bacteria Die
let me re-state this to you...
You want to eat chicken that has been sitting for two days without anything to prevent the growth of bacteria and/or mold on it.
Still sound good?










...and this is why I am so leery of taking on offers to eat at someone else's home![]()
You just never know what a persons acceptable food handling practices are...
Like I said above, forget about eating meat thats been sitting in the oven overnight. Its a goner.
The way I grew up, even if you put it in the fridge right way, 3 day old leftovers get tossed.
Freezer leftovers get tossed after 2 weeks. We just dont believe in taking chances.
Don't blink. Don't even blink. Blink and you're dead. Don't turn your back. Don't look away. And don't blink!





Exactly! I'm always very careful but got it from a restaurant and it was worse than any flu I ever had.
Unfortunately sometimes you don't even get a second chance to make that mistake. It's blowing my mind reading this thread - especially since there have been so many news stories of people dying from food related contaminations. I can't see how it's ever worth the risk.




I'd try giving some of it to the dog and see what he did. If he didn't touch it I definitely wouldn't. If he ate it I would wait a few hours and see how he is. If all good I would still eat it.





Not quite. Lemon and/or vinegar can cure raw meats and seafood, like in ceviche and carpaccios. Once the food has begun to grow bacteria and is old, this process is no longer possible. Think about it- if lemon and vinegar killed bacteria, wouldn't we be using them as antibiotics etc?
"Cooking with acid
Acids are used to denature other proteins in cooking. Fish is ‘cooked’ in lime juice in traditional ceviche recipes, and eggs are ‘hard boiled’ by pickling in vinegar.
Most acid cooking is done with seafood, where the meat does not have as much of the tough collagen connective tissue as beef does. Acid cooking does not soften connective tissue in the same way heat does (by making gelatin out of it). But the acid does denature the proteins in the fish or shellfish, giving them a cooked mouth-feel and a cooked appearance. The acid also does not do as good a job of sterilizing the meat, so cleanliness and freshness are very important.
Acids are also widely used in marinades. Vinegar, tomato juice, citrus juices, and yogurt are often used to denature the outer proteins on the meat, so they open up and absorb the other flavor elements in the marinade. Marinades do not penetrate very far into the meat, so often the meat is pierced many times with a fork to get as much surface area exposed to the liquid as possible."
I've only ever done that w/ pizza...but then it's pumped so full of nitrates/preservatives, I don't think anything has any room to grow on it. :s
(but this thread made me giggle)





This has been going on for 11 days. Eat the chicken! Let us know how it goes.


I know this is old but I LOLed when I read this! I think from working at strip clubs we have enhanced immune systems from coming in contact with so many germs. Glad you didn't die, but you probably should have at least reheated it to an internal temp of 160 degrees F, to kill any new germs growing on it. Also, when I was a kid my gpa used to take me over to this older couple's home to buy eggs. They were first generation American (parents from Germany). They kept freshly laid eggs in the basement (appr. 60 degress F). We never got sick from eating them. Best part about this story? The last name of the couple was Eggemeyer, lol.![]()



I'd eat that shit and down it with the strongest liqueur available. Alcohol kills germs, right!?
Hypothetically of course...
Bookmarks