OT - cold chicken

Stormin Mormon · 2014-07-13T23:05:34+00:00

I'll admit, it's not home repair. But I don't know a usenet list that fits the question. Went to lunch today, and Mom and I, both of us got cold chicken. Which was supposed to be hot chicken. Took it back to the manager, to microwave. Well, the potatoes got hotter, but not the chicken. So, manager got me another one. I'm concerned that if they neglected to turn on a steamer, a lot of customers might get food poisoning. Manager says the chicken might been under an AC vent too long. From the transfer bin to when I got it, was maybe two minutes. What is the likely that the tranfer bin was not heated, versus left under a vent too long? The chicken was evenly cold through, from what I could tell. I didn't have a thermometer to work with. Maybe I should start to carry one?

Jul 13, 2014 21 Replies

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gregz 12 years ago

Right, except a light veggie sauce does not cover up. Sauce should be runny, not thick.

On ribs, I like to marinate them in a rub mix, in a bag, before cooking. Rub some more on cooking.

Greg

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gregz 12 years ago

This is a good page, except it wants to disappear on my browser. From what I saw, scotts sauce which I use and duplicate. Great on chinese food. The other recipes are interesting. The tomato sauce is similar to mine and our area, no sweetness.

Greg

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