Monday, May 23, 2016

The Case for Pink Pork


The Case for Pink Pork
Raw pork may still be a restaurant rarity, but increasing numbers of chefs are starting to serve their pork cooked to medium-rare. Then again, many of them acknowledge that even faintly pink pork seems to freak the hell out of their diners. The question is, should it?

May 23, 2016 at 02:55PM
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