SC - alcohol revisited

[Olwen the Odd]

>--- lilinah at earthlink.net wrote:
>
> > However, under cooked whole chickens seem to be a
> > recurrent SCA feast
> > problem. I made sure that we were careful at my
> > feast - no meat on
> > wooden cutting boards, people doing meat handling
> > wore rubber gloves,
> > and the sausages and chickens were very carefully
> > cooked and watched
> > over and checked to make sure they were really
> > cooked through.
>
>Having done a number of feasts, I can certainly
>understand 'why' some foods can make their way out of
>the kitchen prior to the completion of their alotted
>cooking time... often times these feasts (at least in
>my neighborhood) are held at halls which are woefully
>ill-equipped for the task (few, if any ovens, poor or
>no refridgeration, etc).  However, this is no excuse
>for poor food handling techniques.  Any cook worth his
>salt knows that extra care must be taken with all
>potentially hazardous foods, chicken in particular.
>
>However, undercooked chicken is certainly not an
>allergen...
>
>Balthazar of Blackmoor

The funny(?) thing about rare chickens (and other things) is that most of 
the cooks have one of those handy instant temp thermometers that they pop 
right into the bird.  Unfortunately, they have no recollection of what DONE 
temp is for various meats!
Olwen
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