On Sunday, June 1, 2014 5:48:26 PM UTC-4, wrote:
> On Sunday, June 1, 2014 4:41:54 AM UTC-4, Julie Bove wrote:
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> > "T Blake" > wrote in message
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> > > Here in London U.K. we have recently been told that its safe to eat
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> > > British reared Pork that is still slightly 'pink' after cooking, but 'not'
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> > > chicken livers; that are still pink.
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> > > Would anyone please be able to confirm this information as being correct?
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> > > Since our family prefer to eat both these items slightly pink, but don't
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> > > want to take any health risks. Thanks
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> > I don't have any links. But I believe you don't want to eat chicken that is
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> > still pink. Not sure about the livers. I know it is okay to eat beef that
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> > is slightly pink but it is not advised to eat it rare even though many
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> > people do. Or even raw. I think slightly pink pork would be fine but I am
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> > no expert on this. The meat will continue to cook a little when you take it
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> > off the heat though.
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> This is a UK poster you ignorant ****. Your advice (such as it was) is useless to him.

Hilarious. Absolutely funny.