"Frogleg" > wrote in message
...

Oops. I have *heard* of raw chicken sashimi
> made with super-certified meat, but there's no way in the world I'd
> try it.

See? I didn't know that. So I just went to learn more about it.

I guess the common wisdom differs in the west than it does in Asia, where
chicken sashimi and other things like blowfish (with neurotoxins) are
routinely consumed uncooked. That's exactly the kind of thing what I was
curious about.

Many people in the US will eat raw eggs or things that contain them, despite
the common practice of factory farming. The eggs may have traveled hundreds
of miles and be quite old by the time they're consumed uncooked or not fully
cooked.

The culinary history of raw chicken is full of horror stories
> and very few recipes. I go with the flow. Seviche is a traditional and
> well-proven recipe for fish and shellfish. I'm willing to believe if
> it hasn't become popular with chicken, there are valid reasons.

I'm fairly new to trying new things in cooking (to say nothing of culinary
history), and I didn't know it wasn't popular with chicken. That's why I
asked.

Cate