Posted by smockmomma email at May 10, 2004 10:05 AM
You would need to do that immediately after ingestion of the contaminated meat.
Posted by William Luse email at May 10, 2004 03:30 PM
You have got to come up this way. Forget the Smithsonian -- let's go to the Walter Reed Museum of Health and Medicine, a.k.a. "The Museum of Gross Stuff in Jars"
Posted by Peony Moss email at May 10, 2004 04:24 PM
As long as you promise to be my guide. You'll have to hold my hand during the tour. I have a weak stomach.
Posted by William Luse email at May 10, 2004 08:01 PM
I feel sick.
Posted by Pansy Moss email at May 11, 2004 10:31 AM
Look, I just spent yesterday morning helping slaughter and clean cattle, even learned to enjoy the aromas of it. I like strong smells like French cigarettes, Cuban cigars, skunks, Laphroaig, beef kidneys in juniper berry and mushroom sauce, etc.
I am just not easily made queasy. In the course of cooking I have given myself nasty cuts, third degree burns and in all but one case (where I was smart enough to go get stitches) treated myself (a shot of grappa if the pain is bad, then guaze, tape and antiseptic. Bingo. Back to the cooking). I can watch films of open heart surgery without flinching. I watch bulls die in the ring for entertainment and have seen some pretty nasty cornadas.
But this story made me cringe. I almost had to stop at the final scene. Almost. Thanks for sharing!
Posted by Erik Keilholtz email at May 29, 2004 02:37 AM
Posted by William Luse email at May 29, 2004 02:43 PM