Stephen Russell wrote:
>
> I ask for a blood rare end cut when getting prime rib.
>
> Steaks Rare.
> Pork - cooked but not dead
> Chicken - moist.
>
>
ok, I've gotta ask. How do you get a blood rare end cut? If it were
blood rare at the end the rest of it wouldn't have even gotten started
yet.
--
Steve
If the speed of light is 186,000 miles/sec., what's the speed of
darkness?
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