RE: [CH] Carne Adovada

Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Tue, 26 Jan 1999 13:58:55 -0800

	----------
	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

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