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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Sun, 15 Dec 2024 16:39:25 -0000 (UTC)
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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