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 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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