On Wed, 3 Dec 2008 22:18:07 -0600, Sqwertz wrote:

> blake murphy > wrote:
>>
>> i'm thinking that the u.s.d.a. and other sources are very conservative on
>> this matter. (i'm also thinking you left out a 'not' in 'They should be
>> left to "cool down".') but i see no real harm in letting them cool down *a
>> little* at room temp before jamming in the refrigerator. not hours and
>> hours, though.
>
> I may be enforcing restaurant rules too much here. I ate two Jimmy
> Dean breakfast biscuits with Sausage 'n Egg this morning that had
> been left out for 24 hours on my drafting table yesterday (after
> microwaving for 45 seconds).
>
> But I don't think a TV program/host should be suggesting anything so
> obnoxiously out of the bounds that any health inspector would frown
> upon. Even these pygmy backwoods folks.
>
> All Health inspectors in the US will insist that foods not in
> immediate service be stored and served at below 41F or above 140F.
>
> I have no problem eating many processed foods that have been without
> proper fridgeration for many hours. But I would never suggest or
> feed home-cooked foods without preservatives to people I care about
> that have been kept in the trunk of my car for 12 hours at
> indeterminate temps.
>
> -sw

nor i. i'm just saying i don't put hot foods *immediately* into the
refrigerator, as i think the u.s.d.a. and others might.

your pal,
blake