can it be done?

2/2/2011 7:25:33 PM

if you want to get trichinosis

2/2/2011 7:26:00 PM

I LIKE PORK LIKE I LIKE VAG PIECE

2/2/2011 7:26:36 PM

worms

2/2/2011 7:26:43 PM

pretty sure you can eat pork if it's pink. though, I don't think humans are capable of eating purple pork.

Grammar matters!

2/2/2011 7:29:10 PM

^^ IN YO VAG PIECE, YES.

2/2/2011 7:33:37 PM

http://wiki.answers.com/Q/Can_you_eat_pork_when_it_is_still_pink

2/2/2011 7:37:58 PM

if its smoked

2/2/2011 7:38:12 PM

No. make sure you cook it until it is dry and tasteless.

2/2/2011 7:44:07 PM

2/2/2011 7:46:50 PM

I prefer to eat the pink and then pork it.

2/2/2011 7:51:44 PM

I had a pork butt I put in the slow cooker all day. It had about 9 hours of cook time on low. The middle is still pink. Delicious.

2/2/2011 7:52:04 PM

overcooked pork =

this isn't the '80s, people. cook your food correctly!

2/2/2011 7:59:46 PM

I don't screw around with undercooking pork. Stick a thermometer in that shit.

2/2/2011 8:03:24 PM

Restaurants can serve it medium now.

I shoot for just over medium at home. You don't ever want to overcook pork.

2/2/2011 8:04:40 PM

Quote :

"You don't ever want to overcook undercook pork."

What the fuck is wrong with people today? Have you not heard about the nasty details of trichinosis?

2/2/2011 8:07:10 PM

Still pink & delicious:

2/2/2011 8:08:34 PM

who the fuck cooks their pork well done?

oh that's right....those people and rednecks

2/2/2011 8:10:18 PM

so far my roommates have eaten it and they look happy

i read around the internets and saw variations of "okay if the juices run clear"

ITS GOOD!!!

2/2/2011 8:10:25 PM

2/2/2011 8:13:48 PM

First, there hasn't been a case of trichinosis from commercially produced pork in the US in decades. The only few cases in the US these days are from wild game or home raised pork.

Second, trichinosis can't survive past 137 deg F, which is much lower than they always tell you to cook pork (160F).

Bottom line: don't worry, unless you're eating Arnold from the backyard.

[Edited on February 2, 2011 at 8:24 PM. Reason : :]

2/2/2011 8:23:52 PM

^ speaker of truth

2/2/2011 8:25:23 PM

I pull my pork tenderloins out of the oven at 145 deg F and allow them to rest uncovered.

2/2/2011 8:26:49 PM

Quote :

"What the fuck is wrong with people today? Have you not heard about the nasty details of trichinosis?"

you probably aren't going to get trichinosis from commercially produced pork in the US. there are something like 10 cases a year in the US.

[Edited on February 2, 2011 at 8:29 PM. Reason : ^^^yeah what that guy said]

2/2/2011 8:28:36 PM

ugh overcooked pork
ugh undercooked pork

2/2/2011 8:29:18 PM

Talage goes by the rule: Cook pork until there are no longer any juices to be 100% safe!

2/2/2011 8:33:07 PM

probably drives below the speed limit too

2/2/2011 8:35:00 PM

nom nom nom!

2/2/2011 8:35:02 PM

To me a pork tenderloin is just right if its slightly pink in the middle.

2/2/2011 9:00:09 PM

Quote :

"Talage goes by the rule: Cook pork until there are no longer any juices to be 100% safe!"

Its called a thermometer boss.

Y'all can cook your pork however you want to. I will not be putting my name in for the parasitic worm lottery.

[Edited on February 2, 2011 at 9:20 PM. Reason : ..]

2/2/2011 9:16:48 PM

2/2/2011 9:42:11 PM

Just ate some. It was delicious.

2/2/2011 9:44:10 PM

^

2/2/2011 9:48:40 PM

I've had medium rare pork by accident. No problems

by accident, I mean that I thought it was a steak

2/2/2011 9:49:57 PM

Quote :

"I pull my pork tenderloins out of the oven at 145 deg F and allow them to rest uncovered."

this. still a bit pink in the middle and perfectly moist and tender.

2/2/2011 9:56:06 PM

160 is still kind of pinkish but i usually cook to 170 to be on the safe side. same with chixn

2/2/2011 10:09:23 PM

yes

i just had pork tenderloin and the server asked if a slight pink was ok

2/2/2011 11:05:35 PM

Alton Brown says its kosher ok, he's never led me astray.

2/2/2011 11:06:40 PM

Quote :

"160 is still kind of pinkish but i usually cook to 170 to be on the safe side. same with chixn"

Amateur.

2/2/2011 11:44:03 PM

Why do so few people actually understand this. The prevalence of trichinella has basically be eradicated in commercially produced pork herd in the United States. The only figure I can find is that in 1995 the occurrence in US herds was 0.013%. That was over 15 years ago. All of the major pork producers in the US test their animals for the parasite and if it is found, the animal is not used for meat.

Restaurants can serve pork RARE now. Hell, I only cook my pork tenderloin to medium rare because I prefer the texture of it to rare pork. I have been eating "undercooked" pork for years now and have never even had a worry of catching trichinosis. The only meats that you actually need to worry about cooking past 140 are chicken, wild game and some fish (like swordfish, and even that is under debate as the parasites common in swordfish don't reproduce in the meat, they only live there after reaching adulthood). Actually I am sure there are a few others, but i doubt that most people encounter them often.

Please, people, for the love of god, stop destroying the texture, flavor, and juiciness of your fucking food.

[Edited on February 3, 2011 at 1:17 AM. Reason : rawr rawr rawr]

2/3/2011 1:15:51 AM

2/3/2011 9:21:13 AM

I don't like the texture of undercooked pork. I also don't cook the hell out of it and make it dry either. Rare pork just doesn't sound good to me. (although I do love rare beef.)

2/3/2011 9:33:13 AM

I've had raw pork and didn't get worms.

2/3/2011 10:29:29 AM

mawle427, bringing the hot truth

people can stop being so anal about things

enjoy your food

2/3/2011 10:54:50 AM

I've got to get one of those thermometers.

2/3/2011 12:42:58 PM

If your pork tenderloin isn't at least slightly pink in the middle, you done fucked up.

2/3/2011 1:48:17 PM

*goes to have leftover pork chops for dinner*

2/3/2011 5:58:22 PM

Ham is usually pink when eaten.

2/3/2011 6:41:46 PM

Just made some pork chops with caramalized onions and garlic to top it off. I also like to put a little bit of honey on top

fucking fantastic with a side of apple sauce...

2/3/2011 6:49:44 PM

set em up

2/9/2011 9:02:41 AM