RE: [CH] Carne Adovada
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Tue, 26 Jan 1999 13:58:55 -0800
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From: T [SMTP:joemama@swissonline.ch]
Sent: Tuesday, January 26, 1999 10:36 AM
To: chile-heads@globalgarden.com
Subject: Re: [CH] Carne Adovada
>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
NOTE: the US doesn't have problems w/trichinosis anymore - that's
something out of the past but many people can't get past this consequently
they still overcook their pork
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
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
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