The NY Times published this essay by harold McGee: http://www.nytimes.com...
basically saying that USDA may be going a little overboard with food handling guidelines. This followed Michae Ruhlman's blog post about leaving soup on the stove for up to a week. http://ruhlman.com/2011...
The thought of all those denatured bacteria gives me the heebie-jeebies and it got me thinking: What's your rule of thumb? How long will you leave stock to sit out before you either refrigerate it or throw it away? How about other foods? Have you ever gotten sick?
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