"PENMART01" > wrote in message
...
> >Bob Merkin writes:
>>
>>>somewon sed:
>>>
>>>A little pink may be okay for you, but I'd never serve pork any way but
>>>well
> done.
>
>>It's amazing how many people still overcook pork nowadays.
>
> It's amazing how many people still think displaying All-Crap will make
> them a
> cook.
> Fully cooked does not mean over cooked.
>
> Not only does rare pork have the same slimey texture of rare poultry, it
> smells
> rank too. Pork needs to be fully cooked to attain proper texture and its
> full
> flavor potential. Anyone who has undercooked a fresh ham would know how
> disgusting rare pork can be. I know of no restaurant that asks how you
> want
> your pork chop cooked... rare ribs anyone? Let's outlaw crisp bacon
> too...
> limp, rubbery, just barely heated bacon is a real eye opener first thing
> in the
> morning.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

So then just a HINT of poink is a no-no as well?
I don't think the previous poster was referring to rare pork, just a bit of
pink.
Agreed though that overcooked pork is nasty as well.
My mother used to pan fry pork chops to death and then dump sauerkraut on
top to 'moisten them up'. Yuck.