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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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[–] • 1 pt

I'm a(n ex-)butcher, by trade, and can tell you: that's what we all do. Sometimes, you unwrap a farty hunk of meat. You let it air-out for a bit, and give it a good, intimate, whiff. You don't even really think about: you let your body decide for you: "can I eat this?" If the answer is "yes," then it's going in the counter.

[–] • 0 pt

Nasty

[–] • 1 pt

If you've eaten meat, your entire life, then I can promise you that at some point: a butcher has picked up a hunk of meat and asked himself, "is that alright... ?" and said, "yeah... that's good." And you bought it. And you ate it. And nothing happened.