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05-11-2018, 11:30 AM | #61 |
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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.
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05-11-2018, 01:58 PM | #62 |
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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.)
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05-11-2018, 02:20 PM | #63 |
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05-11-2018, 02:25 PM | #64 |
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05-11-2018, 03:19 PM | #65 |
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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. |
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05-11-2018, 03:22 PM | #66 |
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I just overcooked some pork the other day. Had to make spaghetti out of it.
I'm now remembering growing up on pork shoulders. |
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05-11-2018, 05:11 PM | #67 |
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https://www.pork.org/cooking/pork-temperature/
You're fine dude. Unless you died. In which case, RIP. |
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05-11-2018, 05:24 PM | #68 |
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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.
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05-11-2018, 07:04 PM | #69 |
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05-11-2018, 07:10 PM | #70 |
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Oh, of course.
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05-11-2018, 07:11 PM | #71 |
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This:
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05-12-2018, 05:44 AM |
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05-12-2018, 05:45 AM | #72 | |
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Quote:
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05-12-2018, 09:03 AM | #73 |
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05-12-2018, 02:09 PM | #74 |
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05-15-2018, 02:15 PM | #75 | |
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Quote:
Restaurants put prime rib on a cook top (grill or griddle) to cook (burn) them to order.
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