On Fri, 30 Jul 2004 10:41:15 +0900, "Goomba"
> wrote:

> A color picture in an airline magazine last month featured a high-falutin
> pork dish at a fancy restaurant. Resting atop a pile of fennel, couscous and
> porcini mushrooms were 3 pork tenderloin slices cooked to a frightening
> shade of pink. Am I too old to have noticed when the USDA recommendation for
> cooking pork slipped to medium?
>

I missed it too. I don't cook pork dry... but believe me
there ain't no pink in it.


Practice safe eating - always use condiments