Re: Redefining eternity

On Tue, 10 Dec 2024 15:06:46 +0000, Michael Trew wrote:

On 12/10/2024 8:50 AM, Dave Smith wrote:

On 2024-12-09 11:08 p.m., Jill McQuown wrote:

On 12/9/2024 4:48 AM, Cindy Hamilton wrote:

>

Lean cuts of pork (loin, tenderloin) are good when they're not
overcooked -- still showing a hint of pink in the middle.  The
flavor is delicate, almost like that of veal.
>

I seem to recall Michael won't eat meat with even a hint of pink it it.

>
That's a shame. Some meats need to be thoroughly cooked. Some are a
better when a little pink side, and some are far better rare or medium
rare.  I prefer beef and lamb to be medium rare. IMO a steak cooked past
medium is a waste of good meat.

>
I can eat beef with a "hint" of pink, but that's about my limit.  It's a
mental block that I've struggled to get over.  I'm not much for red meat
either way, so when I eat beef, it's likely to be a pot roast or stew.
Jenni likes medium cooked steaks, but she usually makes those herself in
cast iron to her preference.

Americans like their pork on the well done side. It's always been like
that. Pinkish pork used to be scary for Americans. Things have changed.
It was a revelation to me when I saw pork being cooked like a steak
i.e., not being cooked for 20 to 40 minutes.
https://blog.thermoworks.com/rethinking-thought-knew-about-internal-temperature-pork