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Then in America fajitas in a sealed bag if left out for 2 hours the frame says throw it away

Cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours.

Are we just giant pussys in America or what? I see meat not frozen or cold at room temperature outball day and people eat it?

Then in America fajitas in a sealed bag if left out for 2 hours the frame says throw it away Cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours. Are we just giant pussys in America or what? I see meat not frozen or cold at room temperature outball day and people eat it?

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[–] • 6 pts

America has a unique history with meat compared to the rest of the world. America produces more meat and more local meat products per capita than any other country on earth. Our longest meat shortages have never lasted a whole decade and we still had as much or more dietary meat than any other western nation at those times.

Americans having access to fresher meats historically have learned to under cook food relative to what the rest of the world, especially the developing world, do and we haven't had to develop tougher gut flora to stave off infections from youth.

I probably wouldn't eat your fajitas and I do have an iron gut but if I made the same error and knew I had a correct mixture of antiseptic spices mixed with the meat while it was left out, garlic and various hot peppers and no lemon, the meat will be mush if you left citrus or enzymatics on it at room temperature for 24 hours, I would eat it knowing if it was kept in an antisceptic solution but I'd still do the following and cook the hell out of it.

My brother's FIL cooks with a loose definition of "cooked" and "fresh" so a proven technique I have learned is just taking a shot of the strongest liquor at hand after any meal he serves, I'm the only person he's never made sick and since I covertly taught my trick to everyone else he hasn't made a soul sick again. Strong whiskey or bourbon is preferable to similar clear spirits, the brown coloration in a genuine barrel aged product is from leeched tannins in the wood and tannins are basically poison for microorganisms, us too but it really fucks molds and bacteria.

[–] • 1 pt

Good to know. I've literally done this before, operating out of pure instinctual reaction. "Well, alcohol kills shit. Where's the vodka? Just in case." Funny you'd mention that, and that I'm not the only person who's tried this approach. I wish we lived in a world where "science," was still an actual thing, and someone thought to study the benefits of drinking spirits after a particularly-questionable meal.