• svc
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    10 months ago

    That’s how I like it - soggy whatever in half-raw bacon

        • somethingsnappy@lemmy.world
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          10 months ago

          Don’t undercook things wrapped in wild boar or bear then. Results may vary if you aren’t in a country with some processing standards for pork, I guess. Trichinosis is incredibly rare in pork since about 1982.

            • somethingsnappy@lemmy.world
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              10 months ago

              This is why we cook meat that comes from slaughterhouses, and why if you process it well you can have chicken tartar in Japan. Sushi is the same almost everywhere in the world because almost none of it is fresh, but blast frozen. Source: literally a microbiologist.