On 6/1/2014 5:24 AM, Ophelia wrote:
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>
> "T Blake" > wrote in message
> ...
>> Here in London U.K. we have recently been told that its safe to eat
>> British reared Pork that is still slightly 'pink' after cooking, but
>> 'not' chicken livers; that are still pink.
>>
>> Would anyone please be able to confirm this information as being
>> correct? Since our family prefer to eat both these items slightly
>> pink, but don't want to take any health risks. Thanks
>
> I won't eat anything on a chicken that is undercooked. Too dangerous.
>
> Pork? Not pink but not overdone either
>
> Ophelia also in UK
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Don't you use a thermometer?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.