Dr. Don and Professor Ben talk about the risks from cooking in bacon and/or sausage grease stored room temperature for up to 30 days. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 <ul> <li><a href="https://www.imdb.com/title/tt29402557/">Blackshore (TV Series 2024– ) - IMDb</a></li> <li><a href= "https://www.foodprotection.org/files/food-protection-trends/Jun-11-Nummer.pdf?ref=oliveoil-com"> Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil</a></li> <li><a href="https://www.riskyornot.co/episodes/tag/Butter">Risky or Not?</a></li> <li><a href="https://baconmethod.com/">Bacon Method</a></li> <li><a href= "https://www.nytimes.com/interactive/2025/movies/best-movies-21st-century.html"> The 100 Best Movies of the 21st Century - The New York Times</a></li> <li><a href="https://100best.music.apple.com/us">Apple Music 100 Best Albums</a></li> </ul>

796. Raw Chicken That Is at 67 °F After More Than 12 Hours

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.