Re: [CH] Carne Adovada

T (joemama@swissonline.ch)
Tue, 26 Jan 1999 19:35:41 +0100

>I've had raw beef and fish/shellfish, but wouldn't even think about eating
>raw pork or poultry.  Not an option.  :o)

I wouldn't eat raw poultry,  and raw pork only occaisionally,  but rare pork
is excellent (assuming you don't live in the US or other country with
trichinosis problems).  Veal also.

I often do pork or veal filet (cut into medallions),  just browned,  in a
serrano-wine-cream sauce.

Tom