...which translates to "medium". I prefer mine med. rare, which would be 145 deg. I only get pork chops from restaurants that serve Niman Ranch, as I know the hogs are raised in a clean environment (and, they taste better).
As far as Trichinosis goes: "The US Centers for Disease Control and Prevention (CDC) reports that on average, only 12 cases are reported per year in the entire US."
Americans consume on average 50 pounds of pork per year *per person*. I think the risk of eating medium-rare pork is no worse than the risk of getting e-coli from rare beef, and now even vegetables and fruits!
So, Betahat, if you dare, drop in to the Elite Cafe in SF and try their pork chop, as rare as you dare:
On a trip home to the Philippines, I was invited, with my family, to lunch at a Chinese restaurant with those aquarium stocks of seafood. He explained that the sashimi was particlarly good and suggested and order of lobster sashimi. After getting an agreement from my tolerant wife and precocious children, the lobster arrived on an ice tray that had a tropical island motif, with vegetable palm trees with different dipping sauces on the border and the lobster impaled waving its antennae and its tale neatly dissected for our culinary delight. My marrige survived. Just! The sashmi was good.
^ that reminds me of the time when I went to a Japanese restaurant and ordered some type of noodle that had weird onion shavings (or something else, I really don't know) that moved around when I was given my plate. It mainly creeped me out because the moving "onion shavings" made the noodles move around
The pork was from the Wood Tavern in Rockridge. I have to say it was really delicious, but I didn't really like the raw texture. I tend to feel that way about all meat. I usually get my steak's at least medium as well.
I feel like eating lots of raw meat (excluding fish of course) is probably an important aspect of being a Barbarian. Though they are known to spit roast whole animals, I suspect they don't cook them too thoroughly because they are always in a hurry to move on and rape and pillage the next village. Just a thought.
I'm a distant cousin of Singaporean pop sensation Dìck Lee. Bruce would have been a lot cooler but I'll take it.
^ Wood Tavern, in the old Grasshopper space. You hit all the good spots, eh? They make their own salumi there so I wouldn't worry about the pork (not saying that you did). I finally got to Pizzaiolo the other day - great, going to go there again. Add to that list Dopo, Camino, Flora...and you've got my haunts. There's a new place called Mua (opened by the Soizic couple) that I want to try also.
At dopo you can sometimes get the "carne crudo" - raw chopped beef with herbed olive oil and garlic. Divine, almost like sashimi. If you don't like the texture though, then
Since when is hunting/fishing for your own meal "barbaric"?
So I guess by that line of thinking I am a primitive. I have fished for, caught, scaled and cleaned my own fish, and enjoyed many a shore lunch/dinner. Always with a permit, always within creel limits. No waste.
I have also hunted for waterfowl such as duck. Also pheasant. Both cleaned and dressed and eaten by me.
Hm. I don't look at that as barbaric. Do you guys?
Just don't come a-callin' when the big bad arrives and you are hungry as hell looking for a handout! Assuming your fave leaders haven't stripped me of my right to fish/hunt. ;D