[Leica] Well done beef and the Irish

[Jim Hemenway <Jim@hemenway.com>]

Rolfe:

I watched a tv special on Mad Cow/Creutzfeldt-Jakob disease several
months ago.  One of the scientists interviewed related that he had
placed some of the Mad Cow/Creutzfeldt-Jakob "stuff" into the red-hot
coals of a fire and then buried the ashes for three months.  At the end
of that time he found that the prions remained viable.

I don't think that cooking beef well done makes a difference except the
things such as e-coli bacteria. 

My mother, a McMahon, cooked EVERYTHING well done.  I think the praxes
goes back for centuries.

Jim - http://www.hemenway.com



Rolfe Tessem wrote:
>SNIP<> 
> I suspect this is because of the Mad Cow Disease scare. I believe that
> fully cooked beef eliminates all risk and the restaurants are probably
> erring on the side of caution.
>
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