Archived posting to the Leica Users Group, 2003/04/17
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Okay, if we're going to stay so damn far off topic for the week... Being an Amurkin, I have always been taught that poultry has to be virtually nuked if one doesn't want to die of some godawful infestation...And then I had a dinner in Amsterdam where I was served rare duck - which was fabulous. So what is it about those Dutch ducks that makes them safe to eat practically raw, while in the USofA one daren't eat anything but highway-gray duck or chicken? B. D. - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of John Straus Sent: Thursday, April 17, 2003 3:11 PM To: leica-users@mejac.palo-alto.ca.us Subject: Re: [Leica] M Classics Special edition bag question on 4/16/03 4:42 PM, Jerry Lehrer at jerryleh@pacbell.net wrote: > Mmmmm! Belgian Duck, YUMM, if the breast is medium rare! PFFFFFFFFFFt !!!!!! Jerry, you were just stating last week or so that (nose in the air) Duck breast is SUPPOSED to be cooked to RARE. Now you want medium rare !?!?! You Californians...make up your damn minds ;) - -- John Straus Chicago, IL http://SlideOne.com http://SlideOne.com/EditorsRoom ========================== - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html