[TalnSG]

The mention of a "chicken sashimi" has me both curious and nauseous.

Are we talking completely raw chicken, or chicken chemically "cooked" with an acid instead of over a heat source?

Though I am not attracted to the still squirming versions of my beloved sashimi (fish!) I have no qualms about raw fish flesh consumption. However, being all too familiar with poultry processing just the thought ingesting raw chicken is enough to send me running the other direction. And I don't turkey, even if its well cooked. Once in a while I will have an over done wing, but that is generally my limit.