raymondhoudayer

I am a chef up here in Canada and I have a question that has been nagging me for some years and have not sought out an answer. I have seen many cooking shows and programs about cooking fowl. My question is why can we eat birds such as duck and pheasant rare or medium rare and we can't eat chicken or turkey any way but dead. I understand that one of the reasons salmonella in farm raised poultry exists is because of the way in which they are raised. Would othr birds not have the same bacteria floating around thier tiny bodies. Thanks for the help in advance

Greetings all. I just finished reading Marco Pierre White's autobiography called "White Slave". Just wondering if anyone else has picked it up and what you thought of it. Cheers, Ray

Greetings to all from Canada. I am an avid reader of culinary type books. I'm not that much into cookbooks as I am into stories about food and its many facets. My latest reads are White Slave, Marco Pierre Whites autobiograhy and Fast Food nation. What were your views if any on these books.. Other reads are, but not limited to; Kitchen Confidential Nasty Little Bits All of Micheal Rhulman's(sorry for the spelling) books All of Andrew Dornenburg's (spelling again) books The seasoning of a chef I am always on the lookout for another book to read about this wonderful business that I have chosen as a career Cheers from the great white north. Raymond