maxine in ri wrote:
> It's now 1" thick, with about a 1/3" layer of very brown crisyp
> outside, and the inside third is amazingly still tasty and moist.
>
> Exchange student won't eat it because it's full of carcinogens
> now<?>, but DH liked it, and so do I.
>
> Is it bad for us?
>
> maxine in ri

Cut off the 'carcinogens' (that is, the burned part) and enjoy the moist,
tasty center. Lord knows, if we (as humans) had never eaten anything that
was blackened due to fire we'd never have enjoyed a barbequeued rib

Jill