A top aid to Trump and Kelly, with police reports and a photo of a wife with a black eye, who both called a good guy, who without a top security clearance basically served as trump's filter for every document that went to trump's desk resigned today.
They talk about it on morning Joe on youtube.
Kelly and Trump apparently never chose to ask the FBI why the guy only qualified for a lower level security clearance.
"Captain, although your abilities intrigue me, you are quite honestly inferior"
I got food poisoning while camping a few years ago, I ate a sandwich that had been left out half a day. By the evening I was trying to run a Werewolf game around the campfire, but after having had to stop twice so I could puke behind a tree we decided to give up.
It was just one chicken tender, so I didn't throw up. Just minor misery and aching joints.
Got to watch out with chicken these days. Already had one minor recall so far this year
It had sat out for only about 2 hours. I thought fried chicken was safe for that long. My mistake!
It is. There was something else wrong with it.
Authority:Serve Safe Certified for 11 yrs now.
Edit:Most likely it was not held at temp properly before you had it, or not cooked up to temp to begin with.
How long is cooked but unheated and uncooked chicken safe?
I ate other tenders from the same batch fresh without problems but that one sat a couple hours and then went in the fridge (40 degrees) overnight before I reheated it and added to the tv dinner.
Chicken needs to be stored at 40 or below, then cooked to 165 for 30 seconds, you can also cook to lower temps for longer, there's a sliding scale but for home purposes 165 for 30 seconds. Once there it can be held above 145 for 4hrs. When cooling you have 2hrs to get it below 70 degrees then another four to get it from 70 to 40. It used to be taught just 4 hrs to get from 145->40 but they dabble the rules a few degrees every time I've recertified. It can be a pain to remember which it is *this* time on tests.
Tips for at home: do not cover anything when you lut it in the fridge, wait and cover it later to help with cooling. Also don't dump a big pot of chili or mashed potatoes in the fridge and expect it to cool properly all the way through. Maximum surface area on thick foods then you can put it in another container once cool.
With chicken tenders if you've got one much thicker or oddly shaled it can cook more slowly in the middle than others in the same batch. Always temp the largest/most internwl area one of a batch