Eating pork with slightly center pink question
 

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.

Nice answer: You'll be fine
CP answer: Quit being a pussy

**** that shit, cook pork all the way through

You'll be fine

Is your vag bleeding?
Also, cook pork all the way through.

I had a couple friends die from this shit just last year..get to the hospital ASAP








Jk you’ll be fine

Because Chiefs

going out to eat with you sounds like a nightmare.

eat your food and shut up.

"You'll be fine" - Chipotle

Cant help but love the responses here....partly why i posted!

They've cleaned up the slop-houses since this issue - I'd say 22 yrs ago or so.

I've seen high profile Chefs even say to leave the pork just a tad pink. I've never died. Never even got sick. STFU and shovel it into your mouth.

Pork is supposed to be red. Haven't you ever had Pork Tartar? You haven't lived until you have.
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Its on my bucket list, right under "Raw dogging South African hookers"

If pork doesn't have a slight pink center, it isn't right. It's overdone.

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

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.

“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?

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

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

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.

Not sure when, but it’s been fairly recently even the FDA lowered the safe temp cooking guidelines for pork. Used to be 160, it’s 145 now. Only 140 for ham.

Feel free to eat pink pork if you want. I'll stick to fully-cooked.

https://www.brokenarrowranch.com/Art...richinosis.htm

The pussification of America continues...

Your a dead man! Get your affairs in order. Stomach cramps yet?

Sponge worthy post.

Hahahaa. That would be Hawt!

Perhaps.

Lulz

People eat bear?

:Lin:

People are dumbasses. Just cook the god damn food to what you like and everything will be fine.. Pork ain't got no worms! Hell , they live in a more sterile environment than you do.

Inmem likes his very well done, with a side of house.

pork. gods gift to mankind.

I cook pork to 140 if I'm at home. I've probably done this about 100 times now and the only thing I've ever experienced was juicier, better tasting pork. Still waiting on that PIGAIDS to get me I guess.

People in Africa eat worms to survive anyway. **** off!

Who among us doesn’t enjoy the slightly pink center?

I've heard it's OK. But for every 2 bites of the pink you need to take a bite of something stinky.

Pork with a pink center?

Is this what you guys ate? :hmmm:

https://i.pinimg.com/originals/2e/51...ac24cfbda8.jpg

You eat steak raw too. It's supposed to be healthier. It's dead when it's cooked.

They are correct. Pork should be medium.a tad bit of pink is just right

I've said it on here before, the only pink I will eat has 2 legs and walks upright!! That's it! I won't even eat them pink bunny rabbit marshmallow things. Peeps I think they are called, not sure:hmmm:

I have climbed the food chain. I have moved past eating stuff like plankton, dirt, tree bark, and animals that are not cooked properly. But hey, that's just me. I went to school with a kid that would eat his own buggers. I guess you could call that self-sufficient nutrition :hmmm:

To each their own I guess:D

.

I made a bear stew one time that was one of the best meals I ever had. It's a really rich red meat and if you get rid of the fat it's great.

The dumbassery of ptlyon continues to grow exponentially.

as pink as your mom's bagina

So by this rationale, any meat not cooked well done is "not cooked properly"? Might as well eat some dried out leather.

Before I moved out of Northern VA, there was a restaurant called Sweetwater Grill that served the BEST grilled pork chops I've ever eaten. They would brine them for a day and then cook them medium, with a slight pink center.

Things oozed juice and flavor and tenderness. So delicious! Ate them numerous times. :drool:

this

Hockey puck hamburgers and sawdust pot roast! Just like mom used to make.

And shoe leather pork chops! ROFL

There's nothing worse than a tough, dry pork chop.

Personally, I cook my chops to about medium-well. There's just a faint hint of pink when they're done, but man they're good

Trichinosis was bred out of pork by standardizing the breed for production farming.
You have a minimal chance to contract it by eating undercooked ground pork but chances are it was caused by an outside source not the meat itself.

I eat pork tenderloin smoked on the Med. rare side and prime cuts at Medium.

I had pork tenderloin that was very pink at Tannin Wine Bar a couple of years ago and it was one of the best meals I have had. I didn't know how good pork was judging from mom's leathery pork chops all those years, so I rarely order it. Now I know, such a fine texture, right up there with a perfect filet mignon. (I know, I know, girly steak, whatever, I'm a girl.)

thecoffeeguy Last post: Yesterday, 02:29 PM

Uh oh.......

ROFL

Trichinosis is virtually gone in the US. There are only a handful of cases each year and they're mostly occupational infections rather than consumption.

The same goes for rabies. The number of humans getting rabies in the US is about 1 per year for the past several years. Once again, it's an occupational infection. Knowingly handling rabid animals (mostly bats) by researchers.

I just overcooked some pork the other day. Had to make spaghetti out of it.

I'm now remembering growing up on pork shoulders.

https://www.pork.org/cooking/pork-temperature/

You're fine dude. Unless you died. In which case, RIP.

I just had dinner with someone the other night who ordered a prime rib to be well done. I don't think prime rib works like that.

I'm just going to assume that you have already decided to never speak to this person again.

Oh, of course.

This:

http://gromaster.com/wp-content/uplo...tAe31Wgt3n.jpg

I am a big fan of pork tenderloin (not the loin cut) and if you want a treat find Duroc (Sams?) or heirloom pork TL (organic of course) and smoke or Sous Vide.

I also hope that you kicked his Lilly ass

Yeah, that's a friendship deal breaker.

You had dinner with Trump? I hear he orders his beef well done.

Restaurants put prime rib on a cook top (grill or griddle) to cook (burn) them to order.

I quit trying to figure out why people order food the way they do. I used to travel for my job and met customers for dinner all the time. You wouldn't believe the requests that made me roll my eyes.

We did an experiment in culinary class that tested the pH of everyone's saliva. It was a wide range and there was a definite distinction in people's food preference based on the way they "taste" food. It was quite interesting.

I wouldn't touch that raw pig if you paid me.

I have a feeling the same thing has been said about you a time or three

MTG#10 is projecting.

That’s far from raw.