Thawing meats

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We routinely set out frozen meat to thaw all day in the sink then cook it sometimes 12 hours later. Are we crazy?

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I'm sure it has strengthened your immune system. You probably have no allergies.

I wouldn't recommend serving this to older folks or someone that is already ill.

No. I fill the sink with cool water and then thaw in that. That's quicker.

As long as you not eating steaks rare you'll be fine defrosting it like that.

This is the way I always defrost meat. Seafood is different, I usually defrost that in fridge or in cold water in the sink.

Put the meat in a bowl of water in the fridge. Will thaw quickly and safely.

Yes but, completely frozen meat is well below 32*F. Most solid frozen protien will temp between 26-28*F when removed immediately from a freezer. Depending on the surface area to mass ratio, that piece of meat doesn't start to sniff the TDZ until hour 6 or 8 of being left out. OP gave an approximate time left out of temperature control of 12 hours. A #3 chicken w/giblets would take 6-8 hours to completely thaw at ambiant temperature of 72*F. I would be willing to bet the surface temperature of that chicken doesn't exceed 60*F in that 6-8 hour time frame. Being that bacteria grow best in in the temperature range between 70-125*F, the internal temperature of that chicken would be well below the necessary concentration of bacteria to cause a food-bourne illness. As long as you cook what ever was being left out to thaw to its respective minimal internal temperature, you have nothing to worry about.