> >
> > You can probably lighten up on the pork. Most recommended minimum temps
> > are much higher than needed for safety. Trichinella infestation is very
> > rare due to modern pork production methods, and in any event it is
> > killed by cooking to 138 degrees for 10 min. Cooking pork to 165 as is
> > often recommended is a sure way to ruin it.
> >
> I agree. As a matter of habit, but also because I somehow don't like
> it rarer, (altho' I'm a big fan of raw and rare beef), I use 140 for
> pork, but 160+ for chicken breast.

Yep, I'm the same way. Having had pork well done since I was just a wee lad,
it's just ingrained in me that that is how it is supposed to be, and I like
it that way. Not dry like a piece of wood, but done.

Larry T
>