Monday, October 16, 2006

Wine in line

The wine industry is in revolt at UK suggestion that wine bottles follow the tobacco example and carry health warnings.
They say that if wine carries warnings, so should Coke and crisps.
Ah, yes. We can't trust any consumer to have the intelligence to know what is potentially harmful. Nanny has arrived to warn us all.
Sweets and cakes need labelling, too. Oooh, very nasty when taken in excess. Let her not forget to put labels on carrots. Overindulgence in carrots can be very dangerous.

Of course, raw or undercooked chicken really is very dangerous.
This knowledge has just led me to the most disasterous dinner out.
It was a Korean BBQ restaurant - with flame grillers on each table. The meats come raw and one cooks them oneself to eat with rice and delicious little salads. Very healthy.
I ordered chicken - and immediately realised I would need to be careful, ensuring each piece was thoroughly cooked. I started well with the little skewer intended for the putting and turning of the meat. But once busy eating my well-cooked chicken and supervising the next lot, I found myself turning the raw chicken with my chopsticks. Oops. Bad idea. Now I had raw chicken juice on wooden eating implements. If I tried to sterilise them they would catch fire. I put the chopsticks aside and took a fork for eating and resumed using the skewer for raw meat. Then, engaged in eating and conversation, I realised that I had started using the fork for the raw meat. Damn. But at least a fork could go over the flames and be sterilised. So I seared the fork, wiped it on my nakpkin and then, in a fit of unbelievable stupidity, continued to eat. Result: tong burns on my lip. Dessert was a glass of ice garnished with embarrassment.

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