zinfamous No Lifer Jul 12, 2006 111,695 31,043 146 May 23, 2011 #27 I should have mentioned that the only option for chicken is: Fried.
Avalon Diamond Member Jul 16, 2001 7,571 178 106 May 23, 2011 #28 JEDI said: most people that eat undercooked beef (medium rare, medium, or even medium well) want their chicken cooked thoroughly. if u eat undercooked beef, do you also regularly eat undercooked chicken? why/why not? Click to expand... No, chicken tastes like crap unless it's thoroughly cooked. Medium rare steaks on the other hand, have much more flavor than something well done.
JEDI said: most people that eat undercooked beef (medium rare, medium, or even medium well) want their chicken cooked thoroughly. if u eat undercooked beef, do you also regularly eat undercooked chicken? why/why not? Click to expand... No, chicken tastes like crap unless it's thoroughly cooked. Medium rare steaks on the other hand, have much more flavor than something well done.
B bignateyk Lifer Apr 22, 2002 11,288 7 0 May 23, 2011 #30 I will eat all red meat, including pork anywhere in the medium-rare to medium range. Fish - Medium Well Chicken/Fowl - Well
I will eat all red meat, including pork anywhere in the medium-rare to medium range. Fish - Medium Well Chicken/Fowl - Well
Hayabusa Rider Admin Emeritus & Elite Member Jan 26, 2000 50,879 4,268 126 May 23, 2011 #31 When I go to a place like a cheap chain restaurant I like my meat cremated and served in an urn. It freaks people out.
When I go to a place like a cheap chain restaurant I like my meat cremated and served in an urn. It freaks people out.
FallenHero Diamond Member Jan 2, 2006 5,659 0 0 May 23, 2011 #32 I want my cow slaughtered in front of me and it's still beating heart served up with a nice side of potato.
I want my cow slaughtered in front of me and it's still beating heart served up with a nice side of potato.
Squisher Lifer Aug 17, 2000 21,204 66 91 May 23, 2011 #33 Beef 125F Chicken 145F Pork 145F Internal temps rise about 10F after I remove from the heat and tent for 5-10 min.
Beef 125F Chicken 145F Pork 145F Internal temps rise about 10F after I remove from the heat and tent for 5-10 min.
silverpig Lifer Jul 29, 2001 27,703 12 81 May 23, 2011 #34 Beef - depends on the cut. Some things are well done (brisket, ribs), most everything else is medium-rare to medium. Pork - medium Chicken - as soon as the juice runs clear and the pink *just* goes away.
Beef - depends on the cut. Some things are well done (brisket, ribs), most everything else is medium-rare to medium. Pork - medium Chicken - as soon as the juice runs clear and the pink *just* goes away.
zerocool84 Lifer Nov 11, 2004 36,041 472 126 May 23, 2011 #35 Do we really need yet ANOTHER one of these threads?