I have a friend that thaws meat, poultry, seafood in a different manner...Has done it for many years and never became sick. Scares the heck out of me. She will take a frozen bag of chicken breasts, ground beef or whatever. She lays it on the counter then goes to work.. 9 hours later she comes home and cooks it. It is thawed, but still cool.She swears the bag the meat is in acts as a refrigerator and keeps it cool through the whole thawing process. It kinda makes sense.Does anyone else do this? Sounds simple ,but "I just don't know"