Giusi wrote:
> "EJ Willson" ha scritto nel messaggio
>
>> Just to let everyone know. The Lamb was excellent. I roasted it to an >
>> internal temp of 135F, wrapped it in aluminum foil, and then in paper. >
>> Put it in a cardboard box and drove the 1 1/2 hours to dinner. Then we
>> crisped the outside by baking in a 475 oven for about 15 minutes. The >
>> result was a nice medium pink roast and contrary to several opinions >
>> here, no one was poisoned.
>
> You took the chance anyway, didn't you? If you were cooking in a restaurant
> you'd be closed down for that. Nine times out of ten no one gets violently
> ill but the tenth time, everyone is in the hospital and you get to be a
> renowned chef.
>
>
I think that you would be amazed by what is partially cooked, and then
finally heated when it is ordered. How do you think a high volume
restaurant can serve you a chop that takes thirty minutes to cook in ten
minutes?

EJ in NJ