We're such sensitive creatures.  What can I say? Europeans? Thousands of years of antibodies; all lost when they (the europeans, not the antibodies) arrived on our shores.  Who knows? Just making all this up.  It sounds promising.

Well, the Europeans don't have all the "stress" we do either, though they are rapidly taking on all our bad habits.  A pity.  Watch what happens. It's happening already.

As I mentioned to Herb, no one has mentioned yak butter or yak butter tea.  Are you all wimps?

Jeff–I know that e-mails on the run are hard (and we love them.  Photos and all-thanks), but does "raison bran" have anything to do with raison d'etre? pain raison?

Dee

—–Original Message—–
From: Bob Morgen
Sent: Oct 14, 2007 5:41 PM
To: boogkb@tmo.blackberry.net
Cc: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack
Subject: Re: BSMA. Exmore

While generally refusing to rise to the bait, I will point out that the Europeans seem to eat masses of ham free from life-preserving nitrates, and worse yet manage not to die after eating unpasteurized cheeses, even those sporting colorful plumes of foetid moulds.

Yet, feed an American a rare hamburger, and he keels over from botulism, dead as a doornail. Go figure.

-Bob

On 10/15/07, boogkb@tmo.blackberry.net <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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