Re: Redefining eternity

On 2024-12-15, Jill McQuown <j_mcquown@comcast.net> wrote:

On 12/14/2024 4:08 PM, Carol wrote:

 
That ended in the 50's.  By the late 60's pork directions changed and
many people were doing less well done.  'Pink pork' was a thing many
loved.  Now over decades, rare pork is common.

I call bullshit.  The USDA lowered its recommendation for pork
from 160 F to 145 F in 2011.  Even after that, most people still
cook it gray.

It's not our fault you didn't know that or lived someplace where they
held onto old ways before we cleaned up the domestic pig production.

Don't bother.

 

When did you learn how to cook? Your lack of knowledge of the history
and traditions of foods in America is obvious. Do you even belong in a
food group?

 

Does the guy who posts pictures of take-out food from restaurants belong
in a food group?
>

Evidently Jill grew up with someone who knew how to cook, despite your
mockery.  Also just like everone here, how she likes some cuts of meat
cooked is up to her.
>

My mother certainly knew how to cook.  She didn't enjoy doing it, but
that's beside the point.  He's being his usual snarky self.
>
>

Cluebat David, people in the group and in general like different
things.

>
He's boring.  Most of his posts about what "mainlanders" do are innacurate.

"Most"?

--
Cindy Hamilton