Sqwertz wrote:

> So why is it recommended you not thaw something like this at room
> temp? Are they referring to smaller pieces of meat that may have
> parts that get above 40F? I do this all the time. I will of course
> check them around 4:00am just to be sure they're not thawing too
> fast.


I don't know who "they" are. I thaw stuff at room temperature all the
time. My mother did, too. None of us got sick from it. We learned to do
this before the food police became popular.


--
Janet Wilder
Way-the-heck-south-Texas