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

"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 don't have any links. But I believe you don't want to eat chicken that is
still pink. Not sure about the livers. I know it is okay to eat beef that
is slightly pink but it is not advised to eat it rare even though many
people do. Or even raw. I think slightly pink pork would be fine but I am
no expert on this. The meat will continue to cook a little when you take it
off the heat though.

"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



--
http://www.helpforheroes.org.uk/shop/

On 6/1/2014 5:24 AM, Ophelia wrote:
>
>
> "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
>
>
>

Oh, my. Ophelia.

On 6/1/2014 5:24 AM, Ophelia wrote:
>
>
> "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
>
>
>
Don't you use a thermometer?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 6/1/2014 4:22 AM, T Blake wrote:
> 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
>
>

Pork is good at 135, a bit pink. I'd still cook the chicken though.

On 6/1/14, 4:22 AM, T Blake wrote:
> 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?

Pork with a slightly pink center is fine. I pull my pork roasts from the
oven at 140 F; after a ten-minute rest, it's 150+, pink in the center,
moist, and delicious.

-- Larry

On Sunday, June 1, 2014 4:41:54 AM UTC-4, Julie Bove wrote:
> "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 don't have any links. But I believe you don't want to eat chicken that is
>
> still pink. Not sure about the livers. I know it is okay to eat beef that
>
> is slightly pink but it is not advised to eat it rare even though many
>
> people do. Or even raw. I think slightly pink pork would be fine but I am
>
> no expert on this. The meat will continue to cook a little when you take it
>
> off the heat though.

This is a UK poster you ignorant ****. Your advice (such as it was) is useless to him.

On Sunday, June 1, 2014 4:22:45 AM UTC-4, T Blake wrote:
> 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 was already told back in the mid 70'd that pork was safe to eat medium rare. The only pork that I like eating medium rare is tenderloin. I do not like medium rare chops. Although, I like a medium schnitzel. Trich is no longer much of a problem, although it still exists.

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:
>
> > "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 don't have any links. But I believe you don't want to eat chicken that is
>
> >
>
> > still pink. Not sure about the livers. I know it is okay to eat beef that
>
> >
>
> > is slightly pink but it is not advised to eat it rare even though many
>
> >
>
> > people do. Or even raw. I think slightly pink pork would be fine but I am
>
> >
>
> > no expert on this. The meat will continue to cook a little when you take it
>
> >
>
> > off the heat though.
>
>
>
> This is a UK poster you ignorant ****. Your advice (such as it was) is useless to him.

Hilarious. Absolutely funny.

On Sun, 1 Jun 2014 15:36:59 -0700 (PDT), A Goose in Love
> wrote:

> 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:
> >
> > > "T Blake" > wrote in message
> >
> > >
> >
> > > ...
> >
> > > > Here in London U.K. we have recently been told that its safe to eat
> >
> > > I don't have any links. But I believe you don't want to eat chicken that is
> >
> > > still pink. Not sure about the livers. I know it is okay to eat beef that
> >

> > > is slightly pink but it is not advised to eat it rare even though many
> >

Medavis makes comments just to be seen, not to make sense, *and* (of
course) to be nasty. The medavis personality is kill file fodder for
those who have been around here for any length of time.

If you're the old Moose in Love, it looks like you're on meds now.
Keep up the good work! If you're not Moose in Love, keep up the good
work anyway because you're a plus compared to medavis's never ending
minus.


--

Good Food.
Good Friends.
Good Memories.

On Sunday, June 1, 2014 11:23:38 PM UTC-4, sf wrote:
> On Sun, 1 Jun 2014 15:36:59 -0700 (PDT), A Goose in Love
>
> > wrote:
>
>
>
> > 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:
>
> > >
>
> > > > "T Blake" > wrote in message
>
> > >
>
> > > >
>
> > >
>
> > > > ...
>
> > >
>
> > > > > Here in London U.K. we have recently been told that its safe to eat
>
> > >
>
> > > > I don't have any links. But I believe you don't want to eat chicken that is
>
> > >
>
> > > > still pink. Not sure about the livers. I know it is okay to eat beef that
>
> > >
>
>
>
> > > > is slightly pink but it is not advised to eat it rare even though many
>
> > >
>
>
>
> Medavis makes comments just to be seen, not to make sense, *and* (of
>
> course) to be nasty. The medavis personality is kill file fodder for
>
> those who have been around here for any length of time.
>
>
>
> If you're the old Moose in Love, it looks like you're on meds now.
>
> Keep up the good work! If you're not Moose in Love, keep up the good
>
> work anyway because you're a plus compared to medavis's never ending
>
> minus.
Of course I'm the old moose in love. I'll have to change my nym back. I went a goose in love in order to help **** off squirts. Although he may have actually killfiled me.

I'm not on meds. I did something better. I do deadlifts with weights. 20 pound dumbells; 30 reps. I have some fatigue, but I could still do more reps. But I don't. This is such a mood lifting thing, it's incredible. It's made me gentle. That and the thoughts of being in the Peace River district in Alberta Canada. I think the secret is to not exercise to even close to fatigue. You wouldn't believe what a difference this exercise has made to my life. I am just full of love and gentleness. I love all of the women who post here. My girlfriend is 25 years old. She's a Serbian, and has an excellent physique. She came onto me, just so you know. But she's bionic. Kind of a spooky personality though. Very dark and spooky. If she was a red head, I'd die.

On Mon, 2 Jun 2014 09:54:32 -0700 (PDT), A Moose in Love
> wrote:

> I'm not on meds. I did something better. I do deadlifts with weights. 20 pound dumbells; 30 reps. I have some fatigue, but I could still do more reps. But I don't. This is such a mood lifting thing, it's incredible. It's made me gentle. That and the thoughts of being in the Peace River district in Alberta Canada. I think the secret is to not exercise to even close to fatigue. You wouldn't believe what a difference this exercise has made to my life. I am just full of love and gentleness.

Whatever you're doing, it's right for you.


--

Good Food.
Good Friends.
Good Memories.

Should be good on the pork assuming we are talking solid muscle meat and not ground. Grinding gets all the bugs on the outside into the inside as we know. I try to pull butts and loins at an internal of 150 which is a bit past pink but not much. Chicken livers need to make it to past 165 due to nasty old e coli. Not that I ever stuck a gauge to a chicken liver. Cook em till they are done. Big scare on pork in my day was Trichinae worms..which the US hasnt had a case of since the 40's or so goes the rumors. They die in the low 140's but its best to have a margin of error so most pork sausage folks tries to push it to 153 just to be on the safe side.

On Monday, June 2, 2014 11:54:32 AM UTC-5, A Moose in Love wrote:
> On Sunday, June 1, 2014 11:23:38 PM UTC-4, sf wrote:
>
> > On Sun, 1 Jun 2014 15:36:59 -0700 (PDT), A Goose in Love
>
> >
>
> > > wrote:
>
> >
>
> >
>
> >
>
> > > 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:
>
> >
>
> > > >
>
> >
>
> > > > > "T Blake" > wrote in message
>
> >
>
> > > >
>
> >
>
> > > > >
>
> >
>
> > > >
>
> >
>
> > > > > ...
>
> >
>
> > > >
>
> >
>
> > > > > > Here in London U.K. we have recently been told that its safe to eat
>
> >
>
> > > >
>
> >
>
> > > > > I don't have any links. But I believe you don't want to eat chicken that is
>
> >
>
> > > >
>
> >
>
> > > > > still pink. Not sure about the livers. I know it is okay to eat beef that
>
> >
>
> > > >
>
> >
>
> >
>
> >
>
> > > > > is slightly pink but it is not advised to eat it rare even though many
>
> >
>
> > > >
>
> >
>
> >
>
> >
>
> > Medavis makes comments just to be seen, not to make sense, *and* (of
>
> >
>
> > course) to be nasty. The medavis personality is kill file fodder for
>
> >
>
> > those who have been around here for any length of time.
>
> >
>
> >
>
> >
>
> > If you're the old Moose in Love, it looks like you're on meds now.
>
> >
>
> > Keep up the good work! If you're not Moose in Love, keep up the good
>
> >
>
> > work anyway because you're a plus compared to medavis's never ending
>
> >
>
> > minus.
>
> Of course I'm the old moose in love. I'll have to change my nym back. I went a goose in love in order to help **** off squirts. Although he may have actually killfiled me.
>
>
>
> I'm not on meds. I did something better. I do deadlifts with weights. 20 pound dumbells; 30 reps. I have some fatigue, but I could still do more reps. But I don't. This is such a mood lifting thing, it's incredible. It's made me gentle. That and the thoughts of being in the Peace River district in Alberta Canada. I think the secret is to not exercise to even close to fatigue. You wouldn't believe what a difference this exercise has made to my life. I am just full of love and gentleness. I love all of the women who post here. My girlfriend is 25 years old. She's a Serbian, and has an excellent physique. She came onto me, just so you know. But she's bionic. Kind of a spooky personality though. Very dark and spooky. If she was a red head, I'd die.

Weren't the Serbs on the wrong side of the war...
Oh, that's right. You have left your Nazi sympathizer past behind you.

--Bryan

On Sunday, June 1, 2014 4:24:49 AM UTC-5, Ophelia wrote:
> "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.
>
Not many pathogens in the meat, but chicken is icky underdone.
>
> Pork? Not pink but not overdone either
>
I can't imagine that the UK's standards are worse than the USA's, and though I cook breaded pork chops well done, an un-breaded, pan-seared thick one would be fine medium well.
>
> Ophelia also in UK
>
--Bryan

On 6/2/2014 10:54 AM, A Moose in Love wrote:
> You wouldn't believe what a difference this exercise has made to my life. I am just full of love and gentleness. I love all of the women who post here. My girlfriend is 25 years old. She's a Serbian, and has an excellent physique. She came onto me, just so you know. But she's bionic. Kind of a spooky personality though. Very dark and spooky. If she was a red head, I'd die.
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."