same with those. we always had a huge garden and i soon realized i liked most everything better raw or barely cooked. unfortunately the barely cooked was never an option. it was then I realized I liked almost all fresh vegetables just not pureed ones. yes but with seafood its a mortal sin.
i read years back that in the US, trichinosis is so miniscule theres no need to overcook pork. In fact its safe much sooner than most realize. Just buy a thermometer. pork is overcooked almost as often as seafood. applies to chicken as well. you can take it off the heat once it reaches 150 or whatever then let it rest. nothing to worry about. and if you arent sure if you are overcooking seafood, you are.
the usda just revised its guidelines on cooking pork. they used to recommend internal temp of 160 degrees. now it is 145 degrees.
and thats the difference between a rare to med rare steak and a piece of leather after a couple mins.
