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Old 01-20-2007, 02:22 PM   #1
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Chicken Tar Tar, Need Help

Just kidding

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Old 01-20-2007, 02:31 PM   #2
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- man, you know how to get hearts racing, don't you?????
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Old 01-20-2007, 02:32 PM   #3
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Quote:
Originally Posted by kitchenelf
- man, you know how to get hearts racing, don't you?????
Sorry, I couldnt resist!
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Old 01-20-2007, 02:33 PM   #4
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YOU TURKEY!!!!!!!! wasting my time coming in this thread!!!!
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Old 01-20-2007, 02:34 PM   #5
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You know we have a woodshed where we send people who have been bad - some we have never seen again!
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Old 01-20-2007, 02:40 PM   #6
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Love you already!
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Old 01-20-2007, 02:40 PM   #7
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What's even worse is that there was an article in The New York Times "Food Section" just a few weeks ago reviewing a NYC Japanese restaurant that was serving "raw chicken" sushi & sashimi. They claim to obtain their birds from private "safe" sources, & while I don't know how they manage it, the NYC health department has not forbidden them from serving it.

That isn't far removed from "chicken tartare".
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Old 01-20-2007, 02:41 PM   #8
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Hilarious! I love it!
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Old 01-20-2007, 02:54 PM   #9
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Quote:
Originally Posted by BreezyCooking
What's even worse is that there was an article in The New York Times "Food Section" just a few weeks ago reviewing a NYC Japanese restaurant that was serving "raw chicken" sushi & sashimi. They claim to obtain their birds from private "safe" sources, & while I don't know how they manage it, the NYC health department has not forbidden them from serving it.

That isn't far removed from "chicken tartare".
We always try something different when at different sushi bars. One time it was scallops, still "bleathing" as I was told (so sweet and delicious), another time was giant clam - GACK, it was like taking a bite off someone's ear (also cut from the living, VERY ugly creature)! I just don't think I can bring myself to eat raw chicken............I don't think.
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Old 01-20-2007, 02:57 PM   #10
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I've never tried what one of our local sushi restaurants advertises as "live" scallops, but imagine they'd be good. Heck, I never have a problem tossing back fresh-shucked clams on the halfshell - why should scallops be any different.

Did the ones you have still have the orange roe attached? That's something I've always wanted to try but that seems to be impossible to find in the U.S.
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