Tom what's your opinion on the adequate cooking of a steak if such cooking results in the elimination of salmonella bacteria in the meat? Is it safer to undercook and enjoy the flavor of basically uncooked meat just because you've eaten it that way since you were a young boy and never contracted the salmonella virus? Is a heat lamp to warm the meat and give the impression of actually being cooked an adequate subsitute for cooking it?
Or perhaps with enough tequila in the system the salmonella virus is just eliminated anyway and the steak will absorb enough of the alcohol to make it safe to drive back home. Questions to ponder. :idea: