SC - parchment source (OT)

[Olwen the Odd]

I almost always cook pork to a rare to medium rare.  It's much better that 
way in my opinion.
Olwen (slow but not dead yet..)


>From: Jenne Heise <jenne at tulgey.browser.net>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Rotisserie and Cormary
>Date: Tue, 26 Sep 2000 13:25:55 -0400 (EDT)
>
> > How "not done" was it? Was it simply raw in the middle, or was it just
> > not-sufficiently-plywood-like to be recognizable by
> > them-as-likes-it-that-way to be considered done? I ask because 20
> > minutes for the roast and 20 minutes per pound is a fairly good (and
> > fairly common) indicator of doneness when you're cooking in an oven, and
> > a lot of people aren't aware that rare pork (cooked, say, to an internal
> > temperature of 145 degrees F.) is perfectly safe with regard to the
> > major perceived threat of trichinosis, which is killed at 137 degrees F.
>
>It was pink-to-red on the inner third. It tested 150 after ten minutes of
>rotating with the electric heat element off after the actual cooking time
>was over. I like pork very much, but I've neaver eaten pork as a red
>meat...
>
>Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
>disclaimer: i speak for no-one and no-one speaks for me.
>"And you, to whom adversity has dealt the final blow
>With smiling bastards lying to you everywhere you go
>Turn to, and put out all your strength of arm and heart and brain
>And like the Mary Ellen Carter, rise again."
>
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