You ain't from around here, are ya?
Well, I'm from around here and I don't like red or pink in the center of ANY form of meat.
You ain't from around here, are ya?
Correct.FTFY
No pink in my pork, thanks.Red in the middle for all cuts and cooks of beef. Pork chops or pork tenderloins should be light pink in the center. Chicken cooked all the way through but still juicy.
It's a gamble, but not 100% chance.Steaks red in the middle is a whole lot different than hamburger red in the middle. If your hamburger isn’t at least 160 degrees in the middle, you are asking for food poisoning.
I cook my burgers to pink, but I like my steaks with just his horns knocked off and ass wiped before he goes on my plate. If there’s not at least a little moo when I stick the fork in it, it’s overcooked.I can do light pink. But not red. I don't like it when it moos as I take a bite.
Not sure if because they changed the oil or the fries, but no where nearly as good as they were.Have a buddy who used to work for Lopez Foods, who does the processing for some products at McDonalds(sausage, mcrib, burgers). He talked about NEVER eating from there. He talked about seeing Bandaids in the meat as it passed to different sections of the plant. I haven't eaten there in YEARS! Miss the fries
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