Why you should not eat swine meat.

[Dijon_Warlock]

So can we still eat bear?

[PatriotX]

*Originally posted by blowero *
**So what’s the consensus on cooking pork now? I ordered pork at a restaurant awhile back, and the waiter asked me how I wanted it cooked. I said, “Well done, of course”. I asked someone about that later, and they said that trichonosis isn’t a problem anymore. **

Here @ foodsafety.gov They list the medium rare temp for pork. IIRC, 140F is the min temp for holding hot food safely. I don’t knoe about trich. specifically, but I believe that 140F is sufficient to reduce miocroorganisms in general to safe levels. ( Some little critters leave behind dangerous waste products and no amount of cooking can fix it, IIRC. But this is already spoiled meat. )
RevTim,
It is not about someone who doesn’t eat pork. It’s about a spammer. If you’ll notice, he made a point of spamming fo two websites that share his address. He has not been able to mak eit back to participate in the conversation. I will be suprised if Iyyob ever makes it back here to talk about it. My guess is that if you were to look, you’d find that he spammed identical messages to several other forums yesterday.:rolleyes:

[PatriotX]

OOPS. I meant medium, not medium rare.

[Tuckerfan]

*Originally posted by Severian *
**I think he was referring to individuals, not society. **

Whoosh, baby, whoosh.

[frithrah]

*Originally posted by blowero *
**So what’s the consensus on cooking pork now? I ordered pork at a restaurant awhile back, and the waiter asked me how I wanted it cooked. I said, “Well done, of course”. I asked someone about that later, and they said that trichonosis isn’t a problem anymore. **

I had a pork chop out at Emeril’s once. I don’t think the waiter even asked. It was one of the fancy plates where the chef makes it the way the chef makes it because that is how the dish is meant to be served. It was plated still a bit pink inside and I asked the waiter about it. He was polite but kind of scoffed. Apparently I wasn’t the first to ask. First of all, Emeril’s doesn’t buy pigs from sources where there is a chance of trich. Second, it is pretty well eliminated in the States all together. He further went on to explain that the reason a lot of people don’t care for pork is because they are used to having cooked till it has the consistency of shoe leather. I gotta admit, it was a delicious chop and about fork tender.

[PhuQan_G_Nyus]

while it is true that some of the more common problems with pork have been mostly eliminated, pork does represent a bigger danger to humans than most other meats we regularly consume.
The reason for this is basically that the pig and human anatomy and chemistry are very very similar even more so than between humans and monkeys. What this means is that many of the diseases that can affect pigs can also affect humans and vice versa. Pigs also can pick up human diseases.
It is still just as important that the meat is well cooked. Raw pork even now can easily cause some very bad things to happen to the diner. With proper cooking and preparation there should be no real problem but it is not true to assume that pork is no longer the danger it once was.

[Qadgop_the_Mercotan]

That’s sorta vague, PhuQan. Got some specific disease entities and corroborative data that they pass to humans via pig product consumption?

[mmm.forbidden_doughnut]

*Originally posted by SimonX *
**[Homer]Oh, right. Like there’s some “magical animal” that gives bacon, pork chops and ham. :dubious:[/Homer] **

and related but not quite the same…

[Homer] It’s lamb, Lisa…not * a* lamb! [/Homer]

[Revtim]

[Homer] It’s lamb, Lisa…not * a* lamb! [/Homer]

Didn’t Bart say that, not Homer? (I could be wrong about that)

[mmm.forbidden_doughnut]

Nope, it was Homer. Congrats on your 46ooth post!

[Magiver]

Maybe God was referring to pickled pigs feet. I will never, as long as I live, eat anything so vile. To this day I’m convinced it was a culinary practical joke that got out of hand.