There's a lesson to be learnt from many of these stories.
Ever wondered why in Asia they eat with chop sticks or a fork and spoon.

It goes like this: thye don't need knives as everything is cut into bite size pieces by the chef. There is a very very good reason for for this. Meat in Asia is often left unrefridgerated for days on end, sometimes sitting in the sun, a receipe for food poisoning really. Unless you cut it into slices or strips then fry it at a high tempreture in a wok, thereby ensuring that all parts of the meat reach that magical tempreture of 80c at which all known everything is killed dead.

Take say quarter of a chicken and cook it in an over or stick it under a grill, and you can never be sure of the tempreture reached in the middle of said chicken.

So students of England take note. When cooking meat that maybe considered a bit dodgy, slice it into strips a couple of milimetres thick, and jobs a good 'un.

For the on topic part. In a drunken haze, I once gave a bag lady head. She had a very scabby arse.
( The Awful Puppy Bakery is still bored, Wed 23 May 2007, 12:36, Reply)