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So? Many food names use geographical names to indicate a type; not an origin. Do English muffins come from England? English Peas? No. I can buy American bacon made here in China. Anyway, Calabria is right next door to Sicily. Nothing unusual.

F.S.

@Norm Matthews I agree with you . Gumbo , unfortunately , has GBP in the mix. just imagine how much better g would be W/O GBP's

I'm tempted to get them for my GF, for the same purpose, but she might interpret that as an editorial comment on how much ice cream she engulfs at a sitting.

The description says Calabrian. The prominent label on the package says Sicilian.

I am inordinately fond of these spoons. They're a bit bigger than teaspoons size and sold as watermelon spoons. I use them for ice cream.

Because it's dried? I'm missing something here my man

I'd happily eat it myself, subject to my comments above.

Funny or Sad?

French Tacos, side of steamed corn

Polish Beans, Breton Style, over rice

Well, well within. By two weeks.

If it hasn't discoloured and passes the sniff test after 5 days in the fridge I wouldn't be worried at all, personally. I assume it's still within the expiry date?

Broccoli Soup with Shrimps and Rice - broccoli gets cooked with ginger, garlic, scallions, jalapeño and soy sauce in vegetable broth. Quickly seared shrimps get added in the last minute. Served with rice

This is rather a different situation than described in the original post. If it had been repackaged and frozen at the 3.5 hr time point, that’s one thing but 5 days later? Five days in the fridge for cooked meats is where I draw the line, even with properly handled foods. Lots of people, including our ancestors, have paid no attention to food safety guidelines and survived just fine. Others haven’t been so lucky. You do you!

5 days ago, as of tonight, in the coldest part of the fridge, sealed. And on the night in question they were out for 3.5 hours from store fridge to when we noticed at home.

5 days or 5 hours?

It might be more interesting if any of the quotes weren't from employees of the company.

So this was 5 days ago tonight and it's been in the coldest part of the fridge. We were going to have some now and freeze the rest properly separated as we always do with other meats.

K, cool. I'll let you know.

Report back if you die

The bacterial growth temp “danger zone” is generally 40° - 140°F or 5° - 60°C. At 4°C and below, the bacteria are chilling. Once the temp starts to increase, the bugs rouse themselves and start getting ready to multiply. Once this “lag phase” of getting ready is over and everything is warm and toasty, they take off like a shot. So you have a little time to play with. Food held in the danger zone for less than 2 hours can generally be used or put back in the refrigerator to use later. Food held in that range for 2-4 hours is generally safe to be eaten immediately but shouldn’t be put back in the fridge for continued storage. Food held in that range for 4 hours or more should be discarded. With your sliced meat, I’d happily eat a sandwich now. I probably wouldn’t put it back in the fridge and serve it later, especially to anyone with health concerns. It may be fine, but you’ve allowed for a certain amount of bacterial growth while it was warm. Those bugs won’t multiply as quickly in the fridge but can still produce toxins while they’re chilling out and there will be more of them ready to take off and multiply once it’s warm again.

I was just thinking, I can't begin to remember how many times we made friends dinner, food served at 8 - 8:30, everyone sat around eating until 9:30, had more leftovers around 10:00, then spent the rest of the night talking and drinking wine and didn't put anything away in the fridge until maybe midnight. Have never gotten sick from that.

IIRC, my county health department now recommends cooked foods be cooled to 40F/4C within 6 hours (used to be 4?). Forgetting it on the counter isn't ideal, but it's also no different from making a sandwich in the morning and eating it 4 or 5 hours later. A few hours at reasonable temp isn't hot enough or long enough for existing pathogens to multiply to a dangerous level.

If it was above 70 (sorry have to convert that to celsius) then that's 21C and in the apartment during that part of the heat wave is was about 24 in here even with our AC on but the pack was still cool to the touch, not fridge cold but not at all warm, when we touched it.