This displays in crystal clarity the energy, creativity, and camaraderie of the three former top gear presenters in thirty seconds.

Mayo is fine, it’s been unjustly blamed as in potato salad, where it’s the potatoes that are the risk, not the mayo.

Actually mayo is pretty much a fat, sugar and vinegar sauce that can be left out even in sun for quite a while. In the famous “potato salad” food poisoning at a picnic that everyone uses, it’s actually the warm potatoes that are the larger poisoning risk, not the mayo.

Yeah, you’re actually supposed to chill it down for storage, that’s what restaurants do. I wouldn’t leave meat out for 8 hours on a bet, but I will leave it out for 3 or 4 before chilling in the fridge. I pre-chill things in an ice bath that are large quantities or that will be cooked in a separate stage later.

I’ve been cooking, eating, and totally guessing at the spoilage of food for over fifty years, and I’ve had very, very few incidences of stomach upset that weren’t obviously virus based, and very few incidents at that.

You really do owe it to her to show her the proper 4 hour safe zone guidelines easily found online. She’ll waste less food, be better informed, and not look foolish in front of the majority of people who know the proper information. This isn’t just being pedantic, it’s a major bit of life info.

Sugar doesn’t spoil, in fact it’s basically a preservative if used in large enough quantities.

Yes on “spoiled” chicken tasting bad and not being enjoyable.

You need a better definition of “spoiled”. If the meat has been left out at room temperature, allowing all kinds of nasty bacteria to multiply, then “spoiled” means “deadly” in many cases and you should be more than wary.

As fun as it is to imagine an Appalachian fan who longs to be a citizen of Wolfsburg, the reality is much more mundane.