Archived posting to the Leica Users Group, 2003/07/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I think that cooking has no impact on the pathogens that cause mad cow disease. regards simon j - ----- Original Message ----- From: "Rolfe Tessem" <rolfe@ldp.com> To: <leica-users@mejac.palo-alto.ca.us> Sent: Wednesday, July 09, 2003 3:49 PM Subject: Re: [Leica] Re: Ireland suggestions > Marc James Small wrote: > > At 09:10 PM 7/8/03 -0600, Tim Atherton wrote: > > > >>But heaven forbid that other > >>parts of the world would fail to follow and comprehend US custom... :-) > > > > > > > > Tim > > > > It isn't so much that as that when I patiently explained that "rare" meant > > to slap a chunk off meat off the cow while it ran through the kitchen and > > that the result should be bloody and red on the inside, I still got > > medium-well to well-done meat, much toughter than the quality of the meat > > should have permitted. (Excessive cooking toughens meat.) I recognize > > that USians can be silly in their demands that "these furriners" do > > everything their way -- but, for God's sake, I even explained it in the > > Gaelic at one locale. I THOUGHT I had obtained perfect comprehension, > > until I got the same tired and over-cooked meat I had gotten previously. > > Marc, > > I suspect this is because of the Mad Cow Disease scare. I believe that > fully cooked beef eliminates all risk and the restaurants are probably > erring on the side of caution. > > Rolfe > > -- > Rolfe Tessem > Lucky Duck Productions, Inc. > rolfe@ldp.com > > -- > 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