How to know you are officially crazy

Today, I finally got around to making green curry with chicken. I also took my raw meat paranoia to a whole new level because when I used the cold water thaw method of defrosting the two chicken breasts that had stuck together in the freezer, the very middle part where they were adjacent didn't quite defrost. By the time I found out, it was too late to turn back, but I was afraid that those two pieces would be undercooked and would certainly result in a severe case of salmonella poisoning, so after the prescribed cooking time had elapsed, I stood over the stove, with fragrant steam hitting my face, fished out every single cube and stabbed it with my digital thermometer to confirm that it had reached at least 165 degrees. And that's when I realized I may have a problem. But at least it's not of the gastrointestinal variety.