Well said Bazrev, when it is barbeque season the experts say cook the burger well, or you will eat all sortes of nasties.On the other hand all these chefs promote raw meat, its safer to eat English style well done to burnt.

I have had to tackle the same problem for different reasons. (See the posts on Raw Food). Whilst the flavour of both Parma ham and the Spanish Jamon Serrano is fine I can't handle the awful slimy feel in the mouth. Spanish Supermarkets sell Jamon Serrano diced into cubes a little less than 1cm. This I fry in a little oil then add a chopped onion ...

While chefs(and potential chefs) must be able to cook all kinds of food for customer's taste (including rosemary) I think that the constant demand and requests for undercooked beef, lamb, venison and tuna is not what the real world wants. In a group of people discussing various cooking shows not one of them really like  the raw food that Rosemary ...