Food Poison

[UncleRalph]

trichonosis is nary a concern anymore.

That was my point in that post. Pork nowadays, should be cooked to medium/med-well, and just let it rest like any other cut of meat. There is nothing wrong with a warm pink center, and being that pork is typically so lean, the moisture in not over cooking it will be favorable to the end result.

Shit, you get over to Japan, and the yaki houses, as well as the proper sashimi houses serve it raw/flash cooked. . . hell, they do raw chicken(not for me, not that adventurous, yet).

 

[luvs]

That was my point in that post. Pork nowadays, should be cooked to medium/med-well, and just let it rest like any other cut of meat. There is nothing wrong with a warm pink center, and being that pork is typically so lean, the moisture in not over cooking it will be favorable to the end result.

Shit, you get over to Japan, and the yaki houses, as well as the proper sashimi houses serve it raw/flash cooked. . . hell, they do raw chicken(not for me, not that adventurous, yet).

i know. both posts.

 

[Sass Muffin]

Raw chicken?
Dear gawd.. no thanks!

 

[Deadly Sushi]

All very good points and after googling the dirty chicken thing it seems to be 100% true! They are dirty birds