ChiefsPlanet - Life Eating pork with slightly center pink question

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Eating pork with slightly center pink question (https://www.chiefsplanet.com/BB/showthread.php?t=315320)

Regardless, it probably doesn't hurt to offer your final farewells to your family. If you live, just tell them to disregard.

Quote:

Originally Posted by Clyde Frog (Post 13552666)

Its on my bucket list, right under "Raw dogging South African hookers"

Such asperations young man!

Pork needs to be slightly less pink in the middle than beef, but you can eat chicken raw.

Slightly pink. I usually cook mine to 135.

If it's not a little pink, you've overcooked it. If you're doing it at home, use a meat thermometer. The end.

just drink more and use beer to kill any germs

http://ot-foodspotting-production.s3...jpg?1304446115

I'm a pussy like you so whenever my wife makes some pork that is a little pink in the middle, I ask her about it. She generally answer with some sarcastic joke about already spending my life insurance policy. So, in short, it is fine to eat.

Quote:

Originally Posted by ptlyon (Post 13552677)

Such asperations young man!

“If you want the ultimate, you’ve got to be willing to pay the ultimate price. It’s not tragic to die doing what you love.” – Bodhi

Sous Vide it to whatever level of pinkness* tickles your fancy.

Then cook the outside however you want it.

Best of both worlds.

*Ok, raw doesn't cut it. The FDA has guide lines and their relatively conservative guidelines say that 130 degrees for one hour is sufficient. This will still be pink but won't be sushi.

You probably eat your chicken well done like a pussy right?

Quote:

Originally Posted by Why Not? (Post 13552705)

It sounds like we'll be seeing you on "Monsters Inside Me" someday.

Quote:

Originally Posted by Why Not? (Post 13552705)

I thought she'd say "It's just like my pussy, shut up and eat it"

Quote:

Originally Posted by thecoffeeguy (Post 13552607)

Hey Folks.

Thought i would ask a hopefully, simple question since on cooking pork properly that i know very little about.

I was at a business lunch on Tuesday and we went to a Japanese place that served pork Tonkatsu (in fact, they had three items on the menu: 2 pork items, one sashimi bowl).

Long story short, as i was eating the Tonkatsu pork cutlet, i noticed it was a little pink in the middle. Full stop! I panicked because mom always said, cook your pork all the way through to kill any trichinosis. Scared the crud out of me and i stopped eating.

I did some research and it sounds like that it is ok to eat pork that has NOT been cooked all the way through and even with a pink center. This is due to the fact that trichinosis has pretty much been eradicated in the US when they changed how pigs are raised (feed grain/grass...no more meat scraps.) I read one article that said that in 2015 there were 50 reported cases of trichinosis, but the majority were from wild game (bear, boar etc.)

All that being said, have to admit, makes me a little nervous and the thought of getting trichinosis scares the dickens out of me.

For those that have more knowledge on the subject, this something i should be concerned about? I doublt it, but thought i'd ask other CP'ers.

It used to be said cook well to no pink. But today, many cooking sites say it's safe to have some pink. I never trust that though and cook well. Guess, it's no longer dogma though.
But of there are restaurants who will only cook a burger well done for safety reasons but not all of them insist on that.

I got violently ill from under cooked pork chops about 20 years ago. Never gain, it gets cooked well done in my house.

There hasn't been a case of Trichinosis from pork that isn't home-raised in decades.