Went to Red Lobster the other day and had Chicken Alfredo which was yummy. Had to make a mad dash and leave early. Had the dinner put in carry out container, paid, then left. The wife forgot to put it in the fridge that evening. It sat out all night on the table, sealed in the plastic container wrapped in a bag, on the table until I noticed the next morning. I put it in fridge anyway. Thus, it sat for about 12 hours.
Think it's ruined? Would you eat it?
Toss it in the trash. I'm thinking it'll give you food poisoning at this point.
i wouldn't eat at red slobster if it was free.
Best way to find out, Eat it, wait five days and report back the result. Thanks for your understanding.
Per Meanie:
No way.
Ruined.
Hell, no!
Two opposing questions, but only one answer given.
Depending on which question the "No way" is applied to, we'll get 2 very different outcomes.
Is it hot outside? Should I wear a jacket?
Yes.
Are there any spots of green that aren't parsley? Personally I'd eat it unless it smelled too ripe.
The majority rules. I think it'll be fed to the trash.
Thanks all
LOL.. I like this answer.
Likewise. I wouldn't eat at RL at gunpoint.
FIRST and LAST time I ate there, the sides were served ice cold, and the "lobster" was overcooked. Good thing I was a guest. No way would I pay for such garbage.
nb
Depends how warm the kitchen was over night.
68 degrees +/-
Per DerbyDad03:
Mea Culpa.
SHB: "Probably and no way".
DOG FOOD. If they wont eat it, it's really bad!
Per Meanie:
For some reason I've got it in my mind that bad fish is especially dangerous compared to bad meat..... but when I think about, it does not seem logical.
If you'd kept your kitchen at 40F like you're supposed to....
But then, your wife would take endless hot showers.
- . Christopher A. Young learn more about Jesus .
USDA guidelines, Should not be more than 4 hours between 40 and 140. That is the danger zone where bacteria reproduce.
But there are starving children in Somalia...
iirc, the OP said it was chicken Alfredo. I'll leave it to him to explain why he orders chicken at a seafood restaurant.
I'll file that where I usually put USDA guidelines.
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