>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.


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