Pink meat?

[SandwichShortOfAPicnic]

Mod.edit: posts moved to form new topic (MG).

Nooooooooo

You don’t think it’s odd that we find one type of pink meat (raw chicken for example) a no no but want to see it other things like bacon?

Edit: or are you saying you don’t like to see it? I’m a bit confused

 

[JAS_OH1]

You don’t think it’s odd that we find one type of pink meat (raw chicken for example) a no no but want to see it other things like bacon?

Edit: or are you saying you don’t like to see it? I’m a bit confused

The only time I want to see pink on meat that I am eating is when it's the inside of a steak, and then I would rather it be more reddish (medium rare and not fleshy) than pink...

In case you were wondering, I don't like ham, either.

 

[SandwichShortOfAPicnic]

The only time I want to see pink on meat that I am eating is when it's the inside of a steak, and then I would rather it be more reddish (medium rare and not fleshy) than pink...

In case you were wondering, I don't like ham, either.

So you’re not a fan of any cured meats?
Not even chorizo?
Or pepperoni
Or salami?

 

[CookieMonster]

deleted

 

[SandwichShortOfAPicnic]

Pink pork over here was always such a massive no no that people still avoid it like the plague now!

 

[JAS_OH1]

So you’re not a fan of any cured meats?
Not even chorizo?
Or pepperoni
Or salami?

They aren't pink. Chorizo here (Mexican chorizo) is red. So is pepperoni, and so is salami. But no, I don't like salami, and I only eat pepperoni cooked on pizza and chorizo cooked in other dishes (especially queso fundido).

 

[Barriehie]

They aren't pink. Chorizo here (Mexican chorizo) is red. So is pepperoni, and so is salami. But no, I don't like salami, and I only eat pepperoni cooked on pizza and chorizo cooked in other dishes (especially queso fundido).

You're supposed to cook pepperoni???

 

[JAS_OH1]

You're supposed to cook pepperoni???

I would never say anyone is "supposed to" eat, cook, or don't cook, anything. I personally would not eat it uncooked. I know I am not the norm and that's okay. It wouldn't be the first time I didn't like something someone else loves!

My husband likes his pepperoni on a cheese and cracker plate, he also likes salami. I only eat pepperoni (cooked) on pizza.

 

[SandwichShortOfAPicnic]

They aren't pink. Chorizo here (Mexican chorizo) is red. So is pepperoni, and so is salami. But no, I don't like salami, and I only eat pepperoni cooked on pizza and chorizo cooked in other dishes (especially queso fundido).

Ah I see where the confusion has occurred. I meant pink as in cured.

 

[JAS_OH1]

Ah I see where the confusion has occurred. I meant pink as in cured.

Well since I won't eat any of them uncooked, I guess that means "no" to cured meats (unless they are further cooked).

 

[SandwichShortOfAPicnic]

Well since I won't eat any of them uncooked, I guess that means "no" to cured meats (unless they are further cooked).

Even Parma ham?

 

[JAS_OH1]

Even Parma ham?

Is that prosciutto? I use it to wrap asparagus and then bake it. It has to be very thinly sliced and I would never eat it on it's own (or uncooked).

 

[SandwichShortOfAPicnic]

Is that prosciutto? I use it to wrap asparagus and then bake it. It has to be very thinly sliced and I would never eat it on it's own (or uncooked).

Yes it’s the good stuff from Parma.
Is it a texture thing?

 

[JAS_OH1]

Yes it’s the good stuff from Parma.
Is it a texture thing?

Yes, mostly, and it's so salty! I can't stand any ham (even Parma ham) by itself, though I will eat regular ole' ham chopped up and cooked in omelets or to season soup and stuff like that.

We are going dangerously off-topic here, but I will add that I feel the same way about Lox. I like hot smoked salmon but not the slimy cold smoked stuff.

 

[SandwichShortOfAPicnic]

Yes, mostly, and it's so salty! I can't stand any ham (even Parma ham) by itself, though I will eat regular ole' ham chopped up and cooked in omelets or to season soup and stuff like that.

Ah yes it is very salty isn’t it.
I love that with fresh tomatoes and soft buffalo mozzarella though.