and a follow up tale...

I often tell a story about grandma, not mine you understand but grandma in general.  It goes this way, the family troops over hill and dale to grandma’s house for Thanksgiving.  You all get there very early because you want to watch the parade and because you have been enlisted to help prepare the food.  You see, but don’t take notice of the turkey thawing in the sink.  Grandma asks you to chop the vegetables for the stuffing.  The veggies and the cornbread are moistened with turkey stock that has been sitting on the stove since last night.  Once the mixing is done the bird is stuffed and placed in a cold oven.  The whole thing cooks for hours being faithfully basted with drippings from the bird.  When grandma thinks it is done it is taken out of the oven and left to cool for a while as the football game plays out on the TV.  Finally the stuffing is removed and reheated and the turkey is carved and served.  All good right?  Not so fast.  The turkey was thawing at room temperature just helping bacteria grow.  The stuffing mixed hot and cold products again promoting bacterial growth and the bird was stuffed raw.  The juices that soak the stuffing in the cavity are likely chock full of more bacteria.  The bird comes out when you think it is done, nobody checks the internal temperature.  The stuffing comes out and the bird cools, again just setting up a factory for bacteria, and you wondered why you felt a little ill, so if your roommate leaves something out all day do not eat it.  Nothing could happen but on the other hand something might and alcohol doesn’t kill botulism.                                                                                                                                                       
On top of all this the Tryptophan in the turkey makes you tired.  Great day, I am not advocating Tofurkey but …