That part of the event was only about the length of time of one of our church dinners... I don't think there was much risk.... :)

According to the authorities, an hour is enough. I
admit, though, that these are people who tell you
to cook meat to 160F.

And to never ever consider eating it raw.... ;)

That's not cooking it to an internal temperature
of 160F! Heck with them. I'll eat raw meat that
has been kept reasonably cool and that doesn't
have visible parasites. For meat of a dubious
source, I'll trim off all the edges and feast
on the supposedly sterile middle part, though
there's always the possibility that one may be
sold the meat of a septicemic animal, despite all
the best efforts of public health inspectors.

I'll eat fish even with visible parasites but will
remove any apparent ones - actually I had to do this
a couple months ago. Look at the numerous YouTube
videos on the subject - it's not incredibly hard
to do ... and even I can see the things, my close
vision being still kind of okay.

Apparently the art of horoscope (or any predictive)
writing is just that. Be vague enough to apply to
anything but fake-specific enough so people will
believe it's about them.

Yup... :)

Like fortune cookies. Very few of them say anything
specific, though I did get one a few weeks ago that
said "you will have a happy and prosperous old age."
If I could get a guarantee for that, that would be
really great.

... Buckwheat Scrapple: the other grey meat.

And what's wrong with that? Though cornmeal
scrapple is nicer than buckwheat or oat scrapple.

Did I say there was anything wrong with it....? ;) Just because for
some grey is pejorative, it doesn't mean it necessarily is... :)

If meat is gray, that's a pejorative in itself.
In the case of scrapple, of course, it's not the
meat itself that's gray.

... Enter any 12-digit prime number to continue.

Just remember this: 101111111111

P.S. Got this a day or two ago:
We're sorry.
Firefox had a problem and crashed. We'll try to
restore your tabs and windows when it restarts.

To help us diagnose and fix the problem, you can
send us a crash report.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Smoked Prime Rib
Categories: Main dish, Meats, Barbecue
Yield: 8 servings

8 lb Prime Rib Roast
1 x Dry rub seasonings

Place dry rub seasonings over entire roast surface. Grill roast in
smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a
meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed
rosemary leaves 3/4 of the way thought the cooking time.

Rich Davis, K.C. Masterpiece Restaurant (oob)

MMMMM
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