tag:blogger.com,1999:blog-5632682539346942473.post896005657390547718..comments2009-04-23T12:28:48.478-04:00Comments on Appetize Me: Weekend TreatLizzhttp://www.blogger.com/profile/06391392659093796824noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5632682539346942473.post-30890866891006367892009-02-26T12:01:00.000-05:002009-02-26T12:01:00.000-05:00Ooh, that looks good!BTW, a friend of mine (if it ...Ooh, that looks good!<BR/>BTW, a friend of mine (if it means anything, she's a doctor) told me that pork can't hurt you now because of all the things that are done to it before it reaches your table. Cases of trichinosis are extremely rare nowadays and are more from the mishandling of pork as opposed to undercooking. And if you're really worried, I've read that soaking your meats in milk for a few minutes before you cook them helps because the bacteria can't live in milk. Or something. (I've eaten pink pork by accident before - slightly more rare than I'd have liked - and lived to tell the tale, but I understand the fear. I was poisoned on bad ham before and still won't eat ham.)Yvo Sinhttps://www.blogger.com/profile/16079404679872479801noreply@blogger.com