We've got this Cookbook for the Master-Healer, published over a century ago, in the pantry. When it calls for "uncooked guntry steak", we're pretty sure that you're supposed to cook it once, then uncook it, then use it in the recipe.
Sounds like a trick we need here. See, most meats have a safe temperature they need to be cooked at, where any deseases or small parasites will die at, and a tastey temperature, which is almost always slightly less cooked than is safe (I suppose deseases and parasites like good tasting food and run when it gets cooked past that point). If only we could cook, then uncook partly, our food, how good the noble hamburger would be!
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