In sci.bio.food-science on Sat, 26 Feb 2005 15:29:26 -0500 Goomba38
Coddled vs Poached 670That Bordeaux bit makes it a hybrid dish, I guess - oeufs cocotte en meurette? A very nice idea, anyway. Here is a clbuttic variation of oeufs en meurette, from Bistro Cooking by...
None of this describes the original plans of the original poster.
He wasn't going to take the food from the oven where he *cooked* the food to his sister's, but from the overn where he reheated it. Nor was he planning to reheat it to a high temp like boiling temperature in the center of the food. That would just dry it out. People reheat food until it is about 110 or 120 degrees F in the center, not 200+.
Coddled vs Poached 671Charles Gifford" Here you go, Priscilla. I have coddlers, too. This description is written by Royal Worcester, producer of the coddlers. I...
So whether his plan was risky or not, your comparisons are not valid.
Why would he reheat it before leaving home? It seemed pointless to me but maybe it was so he could eat some of it? If that is the case, the amount to be eaten can be separated from the rest and heated separately, then eaten.
As to how many people are contagioned at pot-luck, or how many you've seen at your hospital, it really doesn't matter. One is too many if that one is eating at one's own house. Personally, whenever I get sick, I figure it's another way to lose weight, but for people who are already sick, or old, or young, it can be very bad.
Meirman -- If emailing, please let me know whether or not you are posting the same letter. Change domain to erols.com, if necessary.
