Mornin all, There have been so many times when I have had to leave a meal (fish) because I spotted A bone. My partner used to say I was "embarrassing". I had to give up ordering fish and I love it. Particularly Plaice. Brian B Lancashire, UK. brian_bramhall@lineone.net http://website.lineone.net/~brian_bramhall/index.htm ----- Original Message ----- From: "Dave Allen" <dave@cdcatalogues.co.uk> To: <NORTHERN-ENGLAND-L@rootsweb.com> Sent: Tuesday, November 21, 2000 8:34 PM Subject: Re: [NTH-ENG] MAD FRENCH COW DISEASE > Evening Marged, > > I think , on balance , if we're going to get mad cow disease then it should > be "English" ! Mind you the best peppered steak I had was in France ( > Brive ). Now that's 25 years ago , am I safe ? > > Know what you mean about egg shell, very off-putting. I'm almost the same > with fish bones - never have been able to eat kippers. Like smoked haddock > ( or should I say dyed ? ) , cod etc , but I do pick through it , just in > case. Had cod and chips for my pub lunch today - only 5 bones ! > > Dave > > You're not alone when your e-mail's working. > > > ----- Original Message ----- > From: "Marged" <marged@btinternet.com> > To: <NORTHERN-ENGLAND-L@rootsweb.com> > Sent: Tuesday, November 21, 2000 8:14 PM > Subject: [NTH-ENG] MAD FRENCH COW DISEASE > > > > Well, I've got my name down for French Mad Cow Disease. I was going to > write > > that in French, but I think my brain has started to go already. > > > > A year or two ago we were on holiday in Paris and ate a few times at a > > Restaurant that Don had found in a book called "Pauper's Paris" (don't > knock it, > > it's a good book, and very appropriate). > > > > I tried many dishes on their lunch menu. It was one of those places with > oil > > cloth on the tables and where you sit cheek by jowl with complete > strangers, > > most of them drunk and/or smoking Gauloise. > > > > The black pudding was very good, so one day I thought I'd try the Steack > Tartare > > (their spelling, not mine). > > The patron was very determined that I was not going to have it, so I chose > > something else. But it was on my mind, so next time we went back, I > ordered it > > again, and this time I had thought out the French for "No, I am determined > to > > have the Steack Tartare". > > > > With a gallic shrug he went off to get it. Well, most of you will know > the > > punch line. Steack Tartare is raw minced beef, served with a raw egg in > half > > the shell, plus capers and chips. Oh, and Tabasco sauce in a little > bottle. > > > > I was determined not to let down the British (on this occasion they were > > British) and I gamely mixed the raw egg into the mince, sprinkled it with > the > > various accoutrements, and ate most of it. As I remember it, we were > going for > > the plane an hour after lunch, and I just had to hope and pray that the > > galloping Salmonella didn't hit me, from the egg. I had no fears about the > beef > > in those days - after all it was French. > > > > No ill effects resulted, but I know that if M le Patron tries to give me > advice > > in future, I will try to understand what he is saying and even if I don't, > I > > won't have what I was trying to order. > > > > PS - I truly loath and detest egg shell. Won't even eat an egg sandwich > made by > > someone else in case they didn't get all the egg shell out - and half a > one was > > on my plate! > > > > > > Marged > > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.211 / Virus Database: 100 - Release Date: 14-Nov-00 > > > ==== NORTHERN-ENGLAND Mailing List ==== > Browse the archives, > http://archiver.rootsweb.com/NORTHERN-ENGLAND-L/ > Search the list archives, > http://listsearches.rootsweb.com/cgi-bin/listsearch.pl?list=NORTHERN-ENGLAND > > --- Outgoing mail is certified Virus Free - checked by AVG anti-virus system . Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.211 / Virus Database: 100 - Release Date: 14/11/2000