Sushi, escargot and a burger.

http://encarta.msn.com/encnet/Features/ ... uParasites

Chef, Hi......

As well we both know, the talk of "parasites", as that of "bacteria count" is often misleading as the vast majority of "things" that we find in our food are harmless to us. True, when we get to untreated e coli, tapeworm or trichonosis, I have a problem but were it for mere things such as worms, I would never eat beef, mutton, salmon, swordfish, catfish, and truth be told, I would have to avoid lettuce. And, as well you can imagine, I do dine on such.

Who was the wise person who once observed that we all "eat a peck of dirt during our lifetimes"?

Best
Rogov

Chef, Hi......

As well we both know, the talk of "parasites", as that of "bacteria count" is often misleading as the vast majority of "things" that we find in our food are harmless to us. True, when we get to untreated e coli, tapeworm or trichonosis, I have a problem but were it for mere things such as worms, I would never eat beef, mutton, salmon, swordfish, catfish, and truth be told, I would have to avoid lettuce. And, as well you can imagine, I do dine on such.

Who was the wise person who once observed that we all "eat a peck of dirt during our lifetimes"?

Best
Rogov

Yeah, you know me, Rogov. I can't stand complacency.

Good job, Chef. When I took microbiology, the teacher said it would change our lives. She was right. I'm very leery of things such as steak tartare and sushi.

When I flipped burgers at state fairs, I always cooked them gray--a pink one never left my grill. Occasionally, though, a customer would bring one back, saying it was "raw." Right. I would make a show of regrilling it. Then, using tongs, I would hold the burger surreptitiously in the deep fryer until it wasn't "raw." Interestingly, I never had one of those crispy critters returned.

I've never been one for raw meats anyway, and especially not after reading that. In fact, that deli ham in my fridge will be seared in a skillet prior to my next sandwich later today.