On Jun 23, 1:19*am, Shiral > wrote:
> On Jun 18, 11:26*pm, "Bob Terwilliger" >
> wrote:
>
> > sf wrote:
> > > I got this in my email today. *Sheesh, if breaking those rules are
> > > bad, I should be dead by this time.
> > >http://www.eatingwell.com/health/hea...mmandments_of_....
>
> > I routinely eat runny eggs, I cook beef, veal, and lamb to an internal
> > temperature of about 135°F, and pork to an internal temperature of 140°F. I
> > can't say that I check the temperature of reheated leftovers, but I doubt
> > that it even comes close to 165°F. Sometimes I don't reheat them at all.
>
> > Bob
>
> Life is too short to be taking my food's temperature! Haven't got a
> refrigerator thermometer, either. *I do wash my hands and I wash my
> cutting boards between uses, and I wash my dishes, countertops and my
> dining table regularly. But... I have two cutting boards. I *use the
> little one all the time for everything. Definitely clean it between
> uses but come on....We survived the whole nineteenth century without
> much refrigeration or sanitation to speak of.
>
> I adore raw chocolate chip cookie dough--ain't dead, yet. Well done
> hamburgers are an abomination, same with well done steak or lamb.

I just finished a half eaten steak that sat out from about 5 pm to 2
am, and it seemed fine to me. More than fine, divine. It had been
grilled rare, well seared over briquets (I had a coupon making them
very cheap) with added cherry wood.

> I do cook pork and poultry thoroughly as I find undercooked poultry
> revolting as to flavor and texture.

Chicken and turkey I cook pretty thoroughly, duck, sometimes a little
less so. Pork, well I often leave it pink if making it only for
myself, and then only the lean cuts.

> And I'm no fan of trichinosis.

I don't think there's trichinosis in the pork in First World countries
anymore, is there?
>
> Melissa

--Bryan