I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.

So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers
might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin
to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

--
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Christopher A. Young
Learn about Jesus
www.lds.org
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