Re: Redefining eternity

D wrote:

 
 
On Fri, 13 Dec 2024, Jill McQuown wrote:
 

On 12/10/2024 9:48 PM, dsi1 wrote:

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.

(snipped)
 
There you go generalizing again.  "Americans" like things cooked
lots of  different ways and meats cooked to many differing degrees
of doneness.
 
Jill
 

 
There you go generalizing again. "Americans" like things raw
sometimes and cooked sometimes. I think it is so typical of you to
assume americans only eat cooked food, and not raw vegetables or
uncooked fruits!

D, they are talking specifically on meat (not fish either if you
consider that 'meat' like I do).