On 2012-05-14, Steve Pope > wrote:

> A good working rule is to never consume water-chilled chicken, period.

While I'm not disputing you, please answer these two questions. WTF
is water-chilled-chicken and how would you know if the resto uses that
particular method?

The last resto I worked in kept raw chicken in SS food pans stored in
refrigerated drawers. No water anywhere.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>