I believe that European supervision of pork is supposedly much more
stringent than ours in the US – Bob? As an expert on pork and Europe, what
do you say?
RE deaths due to rare hamburgers, I think those were due to a virulent
strain of e-coli rather than botulism. Another instance of poor supervision
of meat production in the US. We've go all the laws needed but poor
supervision and enforcement. Not that you won't get some great cases of
food poisoning in Europe, mind you. They just call it stomach "flu"!
Chow!

On 10/14/07, boogkb@tmo.blackberry.net wrote:
>
> 14 Oct.
>
> The Chesapeake bay bridge tunnel is an engineering marvel. 17. 3 miles
> long, cyclists prohibited. Virginia runs a shuttle.
>
> To get to the tunnel there was a windy ride along the Atlantic and then
> the shores of the bay.
>
> Four lane highway with a good wide shoulder. Many fireworks, rockets,
> cheap cigarettes, bacon, and hams for sale. The pic is not nearly the lowest
> price.
>
> Today's food highlights included, appart from the large steamed shrimp
> -again, were the sweet potato buscuits (excellent) and the pulled pork on a
> Kaiser roll. One does not bring up beef BBQ in the part of the South.
>
> Speaking of food and pork and hams leads to many questions. We saw
> Felton's ham in a burlap bag, bacon without vacuum packing (tourists need
> killing?), and then there is Virginia Ham, Parma Ham, Honey Baked, and so
> many other kinds, some smoked, some air dried. How is one to
> choose? Which kinds are legal to make in the US?
>
> HiHi
>
>
>

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