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?